Tag: fish

Posted on » by Dino » Theme:

Fish Tacos

Tips & Notes

The pickled onions, hot sauce and relish (minus the cilantro) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped cilantro into the corn relish just before serving.

Make sure to inspect the fish. That is all I will say on this topic.

We started with hake, a nice firm white fish. We ended with half cod tilapia, half red snapper. Could you tell the difference? I couldn’t. Yum!

Ingredients

For the Quick Pickled Onion

  • 1 small red onion, peeled, halved and sliced into half moons
  • 2 limes, juice only

For the Hot Sauce

  • ½ cup mayonnaise
  • 2 tsp gochujang paste, or other hot sauce, to taste

For the Corn Relish

  • 1 cup drained canned corn
  • 1 fresh red chili, finely diced (de-seed if you don’t like too much heat)
  • 3 tbsp chopped fresh cilantro
  • salt, to taste

For the Fish Tacos

  • 4 skinless fillets of firm white fish, such as hake or haddock (2lb total), from the thicker loin end (we used cod tilapia and red snapper and we won’t speak of the hake ever again)
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp sea salt flakes or kosher salt
  • 1 garlic clove, peeled and finely grated or minced
  • 2 tbsp regular olive oil
  • 8 soft corn tortillas

For the Avocado

  • 2 ripe avocados
  • 1 lime, juice only

To Serve

  • salad leaves of your choice
  • 1–2 tbsp chopped fresh cilantro
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 425°F for the fish, and begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
  2. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
  3. For the corn relish, put the canned corn into a bowl. Add the chili to the corn, along with the chopped cilantro and some salt to taste. Give it all a good stir, and set aside.
  4. Cut the fish fillets in half length-ways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
  5. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
  6. Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh cilantro, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
  7. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
Posted on » by Dana & Nancy » Theme:

Fish Cakes with Herbs and Chiles

**Please note, Dana made the chipotle mayo, which I didn’t include the recipe for.

Fish Cakes with Herbs and Chiles
Recipe from The New York Times

Serves 6-8

Ingredients:
2 tablespoons olive oil, more for frying
2 garlic cloves, smashed and peeled
1 pound firm white fish fillets, such as hake, black sea bass or flounder
1 ½ teaspoons kosher salt, more as needed
¼ teaspoon black pepper
2 tablespoons dry vermouth
1 pound russet potatoes, peeled and thinly sliced (2 cups)
2 eggs
3 tablespoons roughly chopped cilantro
3 tablespoons roughly chopped basil
1 scallion, white and green parts, finely chopped
1 serrano chile, seeded and minced
Pinch cayenne
Finely grated zest of 1 small lime
⅓ cup panko bread crumbs
½ cup all-purpose flour

Directions:
1.  In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.

2.  Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.

3.    In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.

4.   Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.

5.   Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.

6.  In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.

7.  Serve fish cakes warm with sauce.

 

 

Posted on » by Dana & Nancy » Theme:

Cajun Blackened Catfish

Cajun Blackened Catfish

While typing this I realized that I never put out the lemon wedges!  I also upped this recipe by a 1/2 since I used 6 fish fillets.

Cajun Blackened Catfish recipe from Paula Deen’s Southern Cooking BIBLE

Ingredients:
2 tablespoons paprika
2 teaspoons ground thyme
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
4 skinless catfish fillets
8 tablespoons butter, melted
1 lemon, cut into wedges for serving

Directions:
1. In a small bowl, mix together the paprika, thyme, onion powder, garlic powder, salt, and black pepper.

2. Dip the fish into the melted butter, letting any excess drip off, then dip into the spice mixture to coat thoroughly.

3. Heat a large, preferably cast-iron skillet over medium-high heat until very hot.  Add the fillets and cook, turning once, until a fork slides easily through the thickest part of the fish, 3 to 4 minutes per side.  Serve with lemon wedges on the side.