One of my co-workers had a lot of extra fresh herbs which she was gracious enough to share with me because she was on her way out of town. One of those herbs was sorrel...which I had never heard of, much less used in my cooking. I looked for recipes on the internet and didn't have all the ingredients for any recipe in particular, but very close to one from the Congo region, so I ended up making the fish with a tomato sorrel sauce. The recipe called for 1 small can of tomato paste, but all I had was pasta sauce, so I used that instead. My co-worker also gave me some gorgeous (and delicious) red and yellow baby tomatoes that I used for the sauce.
Ingredients
2 lbs. whiting fish
1 pint baby tomatoes, halved
1 bunch sorrel, chopped with stems removed
1 tsp nutmeg
2 shallots, minced
1 jalapeno pepper, sliced and seeds removed
1 bay leaf
1 cup pasta sauce
1 1/2 cups water
4 tablespoons olive oil
salt and pepper to taste
Instructions
Heat 2 tbps. of the olive oil in a pan, fry the fish until cooked through, and set aside. Heat the remaining 2 tbsps. of olive oil and add the shallots and jalapeno pepper in the pan until the shallots are cooked through. Add the tomatoes, pasta sauce, and half the water. Bring the sauce to a boil and simmer, slowly adding water to keep the sauce smoothe. Stir in the sorrel, bay leaf, nutmeg, and fish. Cook over medium heat for 10 minutes and serve hot over rice or quinoa. I couldn't get the fish into the sauce in one piece, so I ended up with the fish all broken up, but it was still delicious and looked more like a stew by the time it was done. Enjoy!
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Saturday, April 4, 2009
Sunday, March 22, 2009
Flounder
This is very easy and delicious...a perfect Sunday night dinner.
Ingredients
2 filet of flounder
1 zucchini, sliced into strips
1 bunch green chard, roughly chopped
2 green onions, diced
2 lemons
salt and pepper
Instructions
Preheat oven to 400 degrees. Divide the chard onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the chard. Squeeze the juice of the lemons over the flounder (1 lemon per filet). Place the zucchini on the sides of each flounder filet. Sprinkle the green onions on top of the fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 20 minutes.
Ingredients
2 filet of flounder
1 zucchini, sliced into strips
1 bunch green chard, roughly chopped
2 green onions, diced
2 lemons
salt and pepper
Instructions
Preheat oven to 400 degrees. Divide the chard onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the chard. Squeeze the juice of the lemons over the flounder (1 lemon per filet). Place the zucchini on the sides of each flounder filet. Sprinkle the green onions on top of the fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 20 minutes.
Saturday, March 7, 2009
Soy ginger trout
I bought some fresh trout without thinking about what I was going to do with it. I happened to have some fresh ginger, soy sauce, and bok choy when I got home, so this was the result. It was really good.
Ingredients
2 filet of trout
Greens from 2 heads of bok choy, roughly chopped
4 tablespoons soy sauce
1 large piece of fresh ginger, peeled and grated
salt and pepper
Instructions
Preheat oven to 375 degrees. Divide the greens onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the greens. Sprinkle half of the the freshly grated ginger over each piece of fish and add 2 tbsp of soy sauce over each fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 10-12 minutes. The fish should be fully cooked, but still moist and the greens should be wilted and bright green. Enjoy wth a side of rice!
Ingredients
2 filet of trout
Greens from 2 heads of bok choy, roughly chopped
4 tablespoons soy sauce
1 large piece of fresh ginger, peeled and grated
salt and pepper
Instructions
Preheat oven to 375 degrees. Divide the greens onto two large sheets of aluminum foil. Salt and pepper the fish and place on top of the greens. Sprinkle half of the the freshly grated ginger over each piece of fish and add 2 tbsp of soy sauce over each fish. Fold the foil over to make 2 little packets of the fish with all the ingredients inside. Place on a baking sheet and bake for about 10-12 minutes. The fish should be fully cooked, but still moist and the greens should be wilted and bright green. Enjoy wth a side of rice!
Thursday, October 2, 2008
Vibacious Tilapia
When Mr. M and I were in NY visiting his family, his mom made the best tilapia ever! She was kind of enough to share the recipe below.
INGREDIENTS
Tilapia (1 lb. or more)
Garlic powder
Onion powder
AdoboSazon (with cilantro and achiote)
Lime(s)
Olive oil
1 Red bell pepper
1 orange bell pepper
1 yellow bell pepper
Red onion
Sofrito
Garlic clove(s)
Grated ginger (optional)
DIRECTIONS
Vibration cooking method--measurement by hand, eye & vibe. Wash down tilapia fillets in sea salt for about 5 mins and rinse well, and pat dry with paper towels. In a small bowl, season the tilapia with olive oil, garlic & onion powders, adobo, and limes. Gently rub al ingredients in all slices. Let sit a few minutes.
Use a cast iron pan or one of your choosing, adding enough olive oil to cover bottom of pan for a quick pan fry of seasoned talapia slices. Pan fry for 5-6 minutes, turning once. Remove slices from pan.
Add more olive oil, enough to cook down the sofrito, red onion(s), garlic & colorful peppers. Now, you should have a liquid base. Add the ginger. Return talapia slices to the pan, cover & cook over low heat for 10 minutes, adding a little water or wine if needed. Serve over couscous or rice with a salad and feast!
INGREDIENTS
Tilapia (1 lb. or more)
Garlic powder
Onion powder
AdoboSazon (with cilantro and achiote)
Lime(s)
Olive oil
1 Red bell pepper
1 orange bell pepper
1 yellow bell pepper
Red onion
Sofrito
Garlic clove(s)
Grated ginger (optional)
DIRECTIONS
Vibration cooking method--measurement by hand, eye & vibe. Wash down tilapia fillets in sea salt for about 5 mins and rinse well, and pat dry with paper towels. In a small bowl, season the tilapia with olive oil, garlic & onion powders, adobo, and limes. Gently rub al ingredients in all slices. Let sit a few minutes.
Use a cast iron pan or one of your choosing, adding enough olive oil to cover bottom of pan for a quick pan fry of seasoned talapia slices. Pan fry for 5-6 minutes, turning once. Remove slices from pan.
Add more olive oil, enough to cook down the sofrito, red onion(s), garlic & colorful peppers. Now, you should have a liquid base. Add the ginger. Return talapia slices to the pan, cover & cook over low heat for 10 minutes, adding a little water or wine if needed. Serve over couscous or rice with a salad and feast!
Friday, August 29, 2008
Rosemary Citrus Halibut
It took a little experimenting with different ways of preparing this and I think this way keeps the fish moist and helps it absorb the flavors. I think the red pepper flakes give it a nice little kick, but if you don't like spicy food, the flakes are optional.
2 halibut filets
4 tbsp white wine vinegar
2 sprigs fresh rosemary
juice of 2 lemons
zest of 1 lemon
zest of 2 tangerines
2/3 cup olive oil
¼ tsp salt
¼ tsp pepper
1 tsp red pepper flakes
Preheat oven to 350 degrees. Combine the white wine vinegar, rosemary, lemon juice, lemon and tangerine zest, salt, pepper, and red pepper flakes in bowl. Whisk the olive oil in a little at a time and continue whisking until oil is combined well into the other ingredients. Lightly salt and pepper the halibut on both sides.
Heat the halibut over medium heat for 2 minutes on each side. Add the vinaigrette so it surrounds the fish and place in the oven. Baste every 2-3 minutes. Turn the halibut over after 15 minutes and return to oven for another 10 minutes, continuing to baste every 2-3 minutes. Remove from oven and serve immediately.
2 halibut filets
4 tbsp white wine vinegar
2 sprigs fresh rosemary
juice of 2 lemons
zest of 1 lemon
zest of 2 tangerines
2/3 cup olive oil
¼ tsp salt
¼ tsp pepper
1 tsp red pepper flakes
Preheat oven to 350 degrees. Combine the white wine vinegar, rosemary, lemon juice, lemon and tangerine zest, salt, pepper, and red pepper flakes in bowl. Whisk the olive oil in a little at a time and continue whisking until oil is combined well into the other ingredients. Lightly salt and pepper the halibut on both sides.
Heat the halibut over medium heat for 2 minutes on each side. Add the vinaigrette so it surrounds the fish and place in the oven. Baste every 2-3 minutes. Turn the halibut over after 15 minutes and return to oven for another 10 minutes, continuing to baste every 2-3 minutes. Remove from oven and serve immediately.
Tuesday, July 15, 2008
Pan Roasted Snapper
I don't normally use butter, but the butter in this recipe gives the fish a nice color and flavor.
Ingredients
2 snapper filets
Regular salt
Black pepper
4 pinches of dry thyme
1 1/2 tbsp butter
1 tbsp peanut oil
Instructions
Salt and pepper the fish on both sides and set aside. Heat the peanut oil in the a pan for about 1 minute. Add the fish and cook for 3 minutes, turn over and cook for another 3 minutes. If your fish has skin on one side, then cook the skin side first for 5 instead of 3 minutes. Turn the fish over again and add a pinch of thyme to each filet. Add the butter and baste the fish for 2 minutes with the butter. Turn the fish over and add a pinch of thyme to each filet. Continue basting the fish for another 2 minutes.
Ingredients
2 snapper filets
Regular salt
Black pepper
4 pinches of dry thyme
1 1/2 tbsp butter
1 tbsp peanut oil
Instructions
Salt and pepper the fish on both sides and set aside. Heat the peanut oil in the a pan for about 1 minute. Add the fish and cook for 3 minutes, turn over and cook for another 3 minutes. If your fish has skin on one side, then cook the skin side first for 5 instead of 3 minutes. Turn the fish over again and add a pinch of thyme to each filet. Add the butter and baste the fish for 2 minutes with the butter. Turn the fish over and add a pinch of thyme to each filet. Continue basting the fish for another 2 minutes.
Thursday, June 26, 2008
Flavorful Cod
I hadn't gone grocery shopping in a while when I came up with this, so as you can see, it's just dried spices with cod filets. Very simple, but very tasty!
Ingredients
2 cod filets, salted and peppered on each side
dash of red pepper flakes
1/2 tsp. thyme
1/2 tsp. oregano
2 tsp. olive oil
Instructions
Combine the red pepper flaks, thyme, and oregano in a bowl. Coat each filet with 1/2 tsp. of olive oil and then sprinkle the seasonings on each side. Heat the remaining 1 tsp. of olive oil over medium heat and add the fish. Heat the fish for 4 minutes on each side and serve hot.
Ingredients
2 cod filets, salted and peppered on each side
dash of red pepper flakes
1/2 tsp. thyme
1/2 tsp. oregano
2 tsp. olive oil
Instructions
Combine the red pepper flaks, thyme, and oregano in a bowl. Coat each filet with 1/2 tsp. of olive oil and then sprinkle the seasonings on each side. Heat the remaining 1 tsp. of olive oil over medium heat and add the fish. Heat the fish for 4 minutes on each side and serve hot.
Wednesday, June 11, 2008
Jambalaya
I tried a Jambalaya recipe yesterday, but there were a few things about it that I think should be changed because it called for almost a whole stick of butter and only 1/4 tsp of cayenne pepper. There are several kinds of Jambalaya with different varieties of proteins and spice, so here is my version. Prep is minimal, but the cooking takes about an hour.
1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper
Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.
1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper
Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.
Saturday, June 7, 2008
Snapper w/ tomatoes
I've adapted a very time consuming recipe to an my version of Snapper Veracruz style. The original recipe was too much work for me. So, I make this version off the top of my head which is a lot faster and just as good...at least I think so!
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
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