FISH WITH CITRUS-CHILE SAUCE
This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel free to substitute apple cider vinegar and a little sugar to approximate the same fruitiness; and for funk, fermented white pepper (although regular white pepper will work too). Other notes include delicate marjoram, cousin to oregano but less forward, with its comforting contour of balsam, and Timur pepper from Nepal, fragrant and bright, calling to mind a just-peeled tangerine. (If you use Sichuan pepper instead, give it a citrus boost with extra orange juice and a shower of orange zest.) The sauce comes out denser than a vinaigrette but still loose and the orange-red of a young sunset.
Provided by Ligaya Mishan
Categories dinner, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
- In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
- Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
- If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.
FISH WITH GREEN CHILIES
This is a mildly spicy recipe, which can be made hotter with the addition of fresh chilies if you like. It pairs well with spanish rice and green beans or fresh corn off the cob. Make this meal in 30 minutes or less!
Provided by Geema
Categories Spicy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut fish into 4 serving pieces.
- Place onion and garlic in oil in skillet and saute for just a minute or two.
- Place fish on onion; sprinkle with salt and pepper.
- Spoon tomatoes and chiles over fish; top with olives.
- Pour wine over fish.
- Heat to boiling; reduce heat.
- Cover and simmer until fish flakes easily with fork, about 10 minutes,depending on the thickness of the filets.
Nutrition Facts : Calories 253.8, Fat 5, SaturatedFat 0.8, Cholesterol 93.5, Sodium 283.9, Carbohydrate 8.1, Fiber 1.5, Sugar 4, Protein 40.1
TANDOORI WHITE FISH WITH A GREEN CHILI RICE
This is a very simple, quick and easy recipe to make, you can have it on the table in about 35-40 minutes and that time is only because, of the longer cooking time for the rice. It tastes very good, I serve mine with a yogurt sauce, which I will list ingredients below, but you can serve as is or with whatever is your preference.
Provided by The Flying Chef
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine paste with 80ml of the coconut milk (reserve remaining 320ml for the rice.) Place fish fillets in paste and leave in the fridge while making the rice.
- Rinse rice under cold water until water runs clear. Combine rice, water, chili, rind and remaining coconut milk in a saucepan, bring to the boil, reduce to a simmer and cook covered about 15-20 minutes stirring occasionally, until rice is tender.
- While the rice is cooking, heat the oil in a large frying pan add onion and carrot, cook stirring a couple of minutes.
- Place fish fillets on top of vegetables, cook covered about 10 minutes uncover and cook a couple minutes more or until fish is cooked through. (cooking time will vary depending on thickness of fish fillets).
- Yogurt Sauce.
- Combine all the ingredients in a bowl and mix well.
- To serve: Spoon some vegetables onto a plate top with fish and drizzle with yogurt sauce if desired. Serve the rice on the side.
Nutrition Facts : Calories 523.7, Fat 26.7, SaturatedFat 20, Cholesterol 61.6, Sodium 109.4, Carbohydrate 50, Fiber 3.4, Sugar 4.4, Protein 23.4
GREEN CHILIS TUNA CASSEROLE
we buy groceries once a month. So right now our pantry is getting a little low on some things. This is what I made tonight from what I had. We like it, I hope your family will too.
Provided by Judy Kaye
Categories Casseroles
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 Cook pasta in water, drain and set aside. Open Tuna, drain and set aside. Mix soup, sour cream, chilies, broth and milk in a medium bowl, stir until creamy. Stir in tuna and pasta. Pour into a large baking dish and bake until bubbly. About 20-30 minutes. Remove from oven and sprinkle grated cheese over the top.
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