SWEET BLACK PEPPER HALIBUT OR OTHER FISH STEAKS, VIETNAMESE STYLE
Steps:
- Combine the sugar, nam pla, and 1/4 cup water in a skillet just large enough to hold the fish. Place over medium heat and cook, stirring infrequently, until the sugar melts and the mixture bubbles, 5 to 10 minutes. Add the lemongrass, garlic, and black pepper and cook, stirring occasionally, for about 3 minutes more.
- Add the scallions, fish, and another 1/4 cup water. Cook over medium-high heat, turning the fish occasionally (if you're using fillets, turn it less often so that it doesn't break up), until the sauce is very thick and the fish cooked through, about 10 minutes. Taste, add salt if necessary, then garnish and serve.
SWEET PAPRIKA SALMON
This is a quick and easy salmon recipe for the grill. I found it in the Heart Healthy magazine and it has become our favorite salmon recipe for the grill. You can add more cayenne pepper if you like it spicier - I added 1/4 tsp. and it was great for our tastes and I also used Splenda brown sugar cutting the sugar in half. Putting it here on the 'zaar for safe keeping - I tend to lose recipes that are on bits of paper :-)
Provided by Debi H
Categories Very Low Carbs
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Thaw fish if frozen. Rinse and pat dry.
- In a small bowl, combine brown sugar, paprika, onion powder, garlic salt, black pepper, lemon peel and cayenne pepper.
- Gently roll fillets in the seasoning to coat.
- Grill fish on lightly greased rack over medium coals 8 to 12 minutes or just until fish flakes easily. Turn once halfway through.
- If desired, server with lemon wedges.
BLACKENED FISH WITH QUICK GRITS
Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It's particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter.
Provided by Vallery Lomas
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
- While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
- Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
- Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.
COD IN SWEET AND SOUR PEPPER SAUCE
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook "Jerusalem." It is at once a sauce and vegetable side dish. Instead of frying the fish like Ottolenghi does, I oven-steam it, then bury it in the sauce.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
- Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
- Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 16 grams
SWEET BLACK PEPPER FISH
I have used this recipe from the January/February 04 issue of Cooking Light magazine several times. It is easily and quickly prepared, but best of all, it is a terrific dish. If I can't find lemongrass, I use lemon zest. I have also added a teaspoon of cornstarch dissolved in a little water to the dish during the last two minutes to give the sauce a little more body.
Provided by tara portee
Categories Halibut
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1/4 cup water, sugar, and fish sauce in a large nonstick skillet.
- Bring to a boil, stirring to dissolve the sugar.
- Add lemongrass, garlic, and pepper.
- Cook 1 1/2 minutes or until slightly reduced.
- Add 1/4 cup water, onions, and fish and cook over medium-high heat 7 minutes or until fish flakes easily when tested with a fork, turning once.
- Sprinkle with cilantro.
Nutrition Facts : Calories 296.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 70.3, Sodium 992.3, Carbohydrate 13.7, Fiber 0.8, Sugar 10.5, Protein 47
SWEET & SPICY FISH DISH
This is a sweet and spicy fish dish i just through together one day it plays off the subtle spicy-ness of the fish and the sweetness of the rice blended together to create something really great. I don't really measure things when I make it. I'm new to the site and this is my first recipe if you have any comments about the dish let me know any feedback is appreciated.
Provided by Lfadams37
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- For the rice: instead of water use the coconut milk to cook the rice add some water if all the milk doesn't do the trick but know your levels.
- Add in 3.5 oz of cream of coconut for sweetness and stir when it comes to a boil cover and let cook on simmer for about 20 minutes.
- For the Fish: Start by simmering the garlic, peppers, and ginger.
- Then add the filets and scallions; While the filets are cooking be sure to keep them moisturized with the lemon and lime but not too much where it is sitting in it just add as needed.
- When you start cooking the fish add half the red pepper and chili powder. Use the other half on the other side when you flip the fish.
- When the fish is done plate it.
- Back to the rice: When it is done it should still be a little wet. (I think the coconut makes it harder to cook dry but that's okay because we are going to fry off the excess moisture in the pan we cooked the fish to help absorb and left over flavor.).
- When the moisture is cooked off its ready to go with the fish.
- I haven't figured out how to make it look pretty but it still tastes pretty great.
- Hope you enjoy.
Nutrition Facts : Calories 669.2, Fat 25, SaturatedFat 19.5, Sodium 82.6, Carbohydrate 108.2, Fiber 3.6, Sugar 64.3, Protein 6.3
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
Provided by Melissa Clark
Categories weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
- Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
- Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams
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