COD FISH IN TOMATO SAUCE
This recipe is the result of my husbands cravings for sardines in tomato sauce he ate growing up in Ukraine. The fish is flaky and juicy and the sauce is legit. Can be served warm or cold.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 45m
Number Of Ingredients 16
Steps:
- In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
- Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
- Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.
PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)
White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
- Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
- Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
- Serve fish and shrimp with achiote sauce and top with habanero sauce.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g
PESCADO GUISADO EN SALSA DE TOMATE (FISH IN TOMATO SAUCE)
This dish is almost like a thick fish stew. Wonderful server over rice or alongside rice and beans. Would be great served alone as well as a low carb dish.
Provided by cervantesbrandi
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by heating the 4 tbsp of oil in a large pot on medium high heat.
- Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process.
- Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked.
- Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent.
- Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low.
- Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones.
- Enjoy!
- Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.
Nutrition Facts : Calories 163.4, Fat 13.9, SaturatedFat 2.1, Sodium 9.1, Carbohydrate 10.3, Fiber 2.4, Sugar 4.3, Protein 1.6
TORREJAS DE COLIFLOR EN SALSA DE TOMATE / CAULIFLOWER FRITTERS I
This recipe was one of my favorites growing up, back home. Too bad I didn't get a chance to get the actual recipe from Mom, but, this I got it from a local store add (Tiendas Coppel), and have made some minor changes to make it more like my mom's. This recipe is from the Region of Sonora, México.
Provided by La Marz
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the cauliflower florets and ashed them with the cheese, salt and pepper.
- In a separate bowl, beat/whisk the egg whites until it forms peaks, then add the yolks and a couple drops of lemon juice. Beat/whisk to mix.
- Form patties with the cauliflower mixture, you can squeeze the excess water out. Pass them throu the flour, followed by the egg mixture.
- Heat up the enough oil in a skillet, and fry the patties until browned.
- For the Sauce, roast the tomatoes , either in the oven, or I usually use a dry skillet, and cut them in half before doing it. When they are roasted, blend them.
- Chop the onion very fine.
- Fry the tomato sauce with some oil (or lard), adding the finely chopped onions to ti. Bring it to a boil.
- Serve the patties covered with the sauce.
Nutrition Facts : Calories 400, Fat 27, SaturatedFat 16.2, Cholesterol 187.8, Sodium 896.6, Carbohydrate 20.2, Fiber 5.3, Sugar 8.4, Protein 22.5
PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)
From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blot the fillets dry--really dry--to avoid a watery sauce.
- In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
- Bring the sauce to a boil over high heat.
- Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
- Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3
PESCADO SUDADO (PERUVIAN STEAMED FISH FILLETS)
On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.
Provided by justcallmetoni
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
- Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
- Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.
Nutrition Facts : Calories 192.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 76.7, Sodium 1093.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 22.3
GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE
Make and share this Guisado De Res En Salsa De Jitomate - Beef Stew in Tomato Sauce recipe from Food.com.
Provided by mariposa13
Categories Steak
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the sliced flank steak into small pieces about the size of postage stamps.
- Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
- Dice the potatoes into small cubes and place them in a microwave safe bowl.
- Microwave the potatoes 2-3 minutes on high until almost done.
- Add the potatoes to the meat.
- Add 1 cup fresh cilantro to the meat.
- In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
- Add this mixture to the meat along with 2 cups of tomato puree.
- Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
- Now prepare the jalapeno salsa to be served on the side.
- Place 5 jalapenos and 3 plum tomatoes on baking sheet.
- Preheat oven to broil and broil, turning, until blackened.
- Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
- Serve with rice and beans and enjoy!
Nutrition Facts : Calories 842.7, Fat 36.5, SaturatedFat 12.8, Cholesterol 231.3, Sodium 299.3, Carbohydrate 49.3, Fiber 8.9, Sugar 12.6, Protein 80.2
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