FISH IN A RED SAUCE
Steps:
- In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
- Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
- When the fish is cooked, remove from heat. Let cool and serve cold
Nutrition Facts : Calories 235.6 calories, Carbohydrate 20.2 g, Cholesterol 36.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 18.6 g, SaturatedFat 1.4 g, Sodium 595 mg, Sugar 11 g
FISH IN RED WINE SAUCE
I saw this on Nick Stellino's show and had to make it. Unfortunately I couldn't find the recipe anywhere, and he's really vague on quantities, so I sort of guessed and improvised, and it turned out awesome. quantities are fuzzy, i sort of guessed at what I used.
Provided by anne 2
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in pot over medium heat. Add garlic, onion, red pepper, celery, carrot bay leaves, herbs, and sauté for a few minutes until softened. You can also use bacon fat here -- I didn't.
- Add red wine; reduce by ½ (this will take about 15-20 minutes, maybe). Add chicken stock; cook 35-40 minutes until "glazed" (in Nick Stellino's words -- I found that it just looked well combined and nice). It will reduce a bit, too.
- Strain sauce; reduce some more (I found this step unnecessary; it had reduced quite a bit cooking with the stock). Combine butter and flour. In stages, whisk in the butter/flour mixture until sauce is the proper consistency (you want it to be a little thickened -- just imagine it on a plate with salmon. you will probably use all of the mixture). Whisk until butter is melted before adding more. Add just a bit of butter for a sheen, if desired.
- Heat light olive oil in pan over medium-high heat. Mix salt, paprika, onion and garlic powders. Coat one side of salmon filet with spice mix; place in pan spice side down. Sprinkle other side of fish with spice mix. Cook until seared (maybe 2-3 minutes each side, depending on thickness); salmon will have a wonderful crust. Flip and cook until other side is seared. If you like your salmon more done, you can cook longer, but the absolute worst is to have it overcooked, and it will cook a bit after you remove it from the pan. Seriously, you're not gonna die from some slightly rawish salmon. This whole searing salmon thing is not something I'd done before, and it's a fantastic way to prepare it. The fats and sugars ooze out and combine with the spice rub to make this just perfect crust.
- To serve, coat plate with red wine sauce; add salmon filet. Add veggies -- Mr. Stellino added steamed, sauteed baby bok choy; I found broccoli works well too with that sauce. Add mashed potatoes if you're into starch. Anything else will absorb too much of the sauce. Serve with glasses of the same wine you used in the sauce.
- Note: another thing Mr. Stellino did was to chop and fry up some slab bacon (apparently this kind he gets is as expensive as foie gras -- it made me want to eat bacon, and i am a vegetarian except for fish), and sprinkle some on top of the salmon when done. This is not necessary but might add some nice flavor.
Nutrition Facts : Calories 749, Fat 35.2, SaturatedFat 8.2, Cholesterol 184.2, Sodium 2185.7, Carbohydrate 15.5, Fiber 0.9, Sugar 4.3, Protein 67.6
POACHED FISH IN RED PEPPER SAUCE
Any white fish fillets will do for this simple recipe. Good served with basmati and wild rice and green beans.
Provided by English_Rose
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min.
- Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.
Nutrition Facts : Calories 169.9, Fat 5.2, SaturatedFat 0.8, Cholesterol 76.6, Sodium 89, Carbohydrate 8.5, Fiber 2.2, Sugar 5, Protein 22.4
COD WITH HEARTY TOMATO SAUCE
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
RED SEAFOOD SAUCE
Make and share this Red Seafood Sauce recipe from Food.com.
Provided by nina6876
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion in olive oil over medium heat until translucent, about 10 minutes. Add garlic and shallot and saute for three to five minutes. Add red pepper, salt and pepper and saute for a minute or two. Add tomatoes, wine, thyme and bay leaf and cook, over low heat, for 15 - 30 minutes.
- Add shrimp just before serving and either cook until pink, if fresh, or simply heat through. Toss in 3/4 lb cooked linguine.
Nutrition Facts : Calories 303.2, Fat 9.1, SaturatedFat 1.2, Cholesterol 239, Sodium 1943.8, Carbohydrate 17.4, Fiber 3, Sugar 7, Protein 28.3
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