Tag Archives: easy fish recipes

Broiled Lemon Flounder (Kid Friendly Fish!)

24 Feb

Let’s face it, if you are eating a salad (again) and your son is across the table chowing down on spinach and cheese ravioli coated in real parmigiano and a schmutz of butter…you are secretly hoping he doesn’t finish so you can have just a little, just a taste…

Marinating in oil and lemon

Marinating in oil and lemon

So I am very much looking for more dishes we can eat together and that don’t tempt me into carbohydrate sin while I am trying to work on those troglodytes, I mean, triglycerides that my doctor says I need to reduce. And really, I want to reduce the number of dishes I prepare and have to wash up after! Continue reading

Filete de pescado entomatado (Fish filets in spicy creole sauce!)

4 Jun

In the supermarket the other day, Leandro asked for fish for lunch. This is not in itself odd…everyone in this family is island-born somehow, we all love fish, and he is a huge fan of River Monsters on Animal Planet (which I strongly encourage, because I think Jeremy – the mad fisherman — is quite hot and much better to watch with my son than Diego the animal rescuer – why, why, why do he and his bloody cousin, Dora the Explorer, have to shout everything they say? –  or Phineas and Ferb – who are quite sweet, but not nearly as compelling as flesh and blood Jeremy and his sunburnt, craggy-faced, understated British delivery, rod-wielding self ).

So I picked up some wild caught tilapia to accommodate him, and because I suddenly got a strong craving (antojo) for fish in salsa criolla.

Fortunately, I had all the ingredients in – aside from the fish, it’s a pantry dish, and double fortunately, Leandro loved it, so happy, happy! Triple fortunately, it can be adapted to chicken and shrimp too, so keep that in mind! I’m happy, hope you’re happy too…

I served it with spinach pasta, on the boy’s request…I definitely would have preferred polenta, but who has time for that at 1 p.m. with no lunch ready?

Filete de pescado entomatado (Fish filets in spicy creole sauce)

1 Tbs extra virgin olive oil

1 medium onion, chopped

3 cloves garlic, minced

½ Cup roasted red peppers (yellow or green are fine too!)

Pinch hot red pepper flakes, optional

8 oz can Spanish-style tomato sauce

8-10 pimiento-stuffed green olives, sliced

1 generous tsp capers, drained indifferently

½ -1 lb tilapia filets (or other flat whitefish)

Salt and pepper to taste

Heat olive oil in a large sauce pan at medium high until liquid and fragrant. Add onions, stir to coat, and lower heat to medium. After five minutes, add garlic and peppers and pepper flakes, if desired. Cook an additional 5 minutes, until vegetables are tender, then add tomato sauce, olives and capers and cook at a lively simmer for 10 minutes.

Meanwhile, lightly salt and pepper tilapia filets on both sides. When sauce has cooked until the oil is beginning to separate from the sauce, lay filets on the sauce without filets touching one another.

Cook for about 4 minutes, then turn filets carefully (they will fall apart if you are not careful) and cover with sauce, cooking another 4 minutes or so (check for doneness – opaque flesh – with a fork). The genius of this recipe is that the fish won’t dry out if overcooked!

Serve with rice or atop polenta.

Mojo Isleño from Aruba: an island topping for pan-fried or grilled fish

9 Feb

If you can’t spend winter in the Caribbean, you can take your tastebuds on a tropical trip in just minutes and give regular old baked, fried or grilled fish a bit of shine.

I used my grill pan for these, but a skillet is actually easier (to cook and clean!)

This is a simple way to prepare fish, made Caribbean-funky with a mojo (savory dressing, pronounced mo-ho). While mojos can be elaborate and include annatto oil, hot sauce, tomatoes, olives and capers, this is my dad’s everyday lunch version, the way he learned it in Aruba, where he is from. At least that’s where I think he learned it, but I’ve been wrong about these things before.

If you have very ripe plantains, you can fry them up for a sweet accompaniment (but I”ll have to show you how on another day).

Pedro’s Mojo Arubiano

2-3 tablespoons olive oil

1/2 yellow onion, sliced

1/2 green pepper (cubanelle/Italian cooking pepper preferred), sliced

2 cloves garlic, minced

(sprinkle of red hot pepper flakes, optional)

1 -2 tsp white vinegar

In a small saucepan, place all ingredients except vinegar, and heat at medium until everything is fairly wilted. Add vinegar to taste and turn burner off, leaving the sauce to warm and flavors to incorporate while you are preparing the fish.

Simple Stovetop Fish (makes four servings)

1 Tbs vegetable oil

1 egg beaten

1/2 cup flour/breadcrumbs/cornmeal (use what you’ve got, or your preferred mix)

1/4 tsp salt (or to taste)

pepper to taste

4 4oz filets of tilapia (preferably U.S. raised) or other firm fish (oily fish like kingfish go well also)

In a skillet, heat oil at medium high until loose and liquid.

In the meantime, put beaten egg in a bowl that will fit a filet or on a plate. On another plate, mix flour, salt and pepper. Dip fish filets in egg, then in flour/breadcrumb mixture until thoroughly coated. Cook fish, lowering heat to medium, about 4 minutes on each side, or until cooked through (fish should be opaque all through).

Serve filets on individual plates, then top with mojo. Goes well with rice and fried ripe plantains or Latin-style beans.

%d bloggers like this: