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Spicy Oriental Fish


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Member since 2009

Serves 3 | Prep Time 10 | Cook Time 15

Ingredients

Olive oil to cover the bottom of the pan
1 large onion - sliced (not too thin, not too thick)
2 stalks celery - chopped, but not too tiny - also include the celery leaves.
2 cloves fresh garlic - chopped fine
1 small hot red pepper - seeded & pureed. (can substitute dried red pepper flakes)
2 large very ripe tomatoes - sliced thin (I sometimes use a tin of chopped tomatoes)
1/2 cup fresh parsley - chopped fine.
Salt & Pepper
a bit of water
3 good white fish fillets (NOT Sole), frozen (these work best), cut in half


1) heat oil and add onion & celery, cooking until onion is translucent but still firm and celery is just starting to wilt.


2) Stir in the fresh garlic and the red pepper.


3) Place the tomato slices in one layer over the vegetables; sprinkle on some salt & pepper and a couple of tablespoons of water; cover & cook until tomatoes are tender and everything sort of blends together (if using tinned chopped tomatoes, just stir it all together and cook for a couple of minutes).


4) Uncover and sprinkle in the parsley; stirring to combine.


5) Add frozen fish fillets in one layer on top but push them down slightly into the mix. A bit of salt & pepper on top, and cover.


6) Cook just until the fish is white (only about 5 to 10 minutes at most) but still firm.


7) Turn off the heat, leave covered for a couple of minutes.


8) Can be served hot or let cool and then put the whole dish, in the pan, into the frig for a few hours until serving.


9) To serve, place fish fillet in center of plate and spoon over the veggie mix. Sprinkle on a little more fresh, finely chopped parsley.


Pairs Well With


Notes

I love fish and was looking for a recipe that would combine that with a Middle Eastern flair. Nothing popped up on my recipe radar (I have tons of books), but I found some Greek fish recipes that had the basics... from that, rather bland, beginning, I created a dish that can be served piping hot or cold. And any leftover veggies can be used as a topping for bruschetta. Just be careful - not everyone likes "harif" (spicy hot) foods!

The amount of each ingredient depends on how many people you are serving and how big a pan you will use. I prefer a 2" deep, straight-sided frying pan, about 10" in diameter, and you'll need a tight fitting lid.

I like this cold as a first course, served with thin garlic toast or pita crisps.

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