Baked Fish With Peppers Chili And Basil Food

ROAST WHOLE FISH WITH CHILE, MINT AND BASIL MARINADE

Steps:

• Puree all of the ingredients (except the fish) in a blender until smooth. In a dish large enough to fit the snapper, pour half the marinade over the fish. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish under the broiler momentarily to crisp the skin. Place the fish on a platter and pour the remaining marinade over the top of the fish. Serve with steamed potatoes.

BAKED FISH WITH TOMATO-OLIVE SAUCE

Steps:

• Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
• Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
• Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.

BAKED SNAPPER WITH CHILIES, GINGER AND BASIL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
• Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
• Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

FISH WITH BELL PEPPERS

Steps:

• If fish are large, cut into 4 servings.
• Heat oil in 10-inch non-stick skillet.
• Layer onion and bell peppers in skillet.
• Sprinkle with half of thyme and pepper.
• Place fish over bell peppers and sprinkle with remaining spice.
• cover and cook over low heat for 15 minutes.
• Uncover and cook until fish flakes easily with fork, 10 to 15 minutes longer.

THAI BAKED FISH IN GARLIC & CHILI SAUCE

Steps:

• Preheat oven to 375 degrees.
• Stir all marinade/sauce ingredients together in a bowl. Set aside.
• Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.
• Place fish on a large piece of tin foil or banana leaf. Make sure the foil or leaf is big enough to cover/wrap the fish.
• Drizzle 3 tablespoons (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the cavity. Reserve the rest for later.
• Stuff the cavity of the fish with lemon slices and some of the basil and cilantro. (approx. 1/4 to 1/2 cup).
• Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure. If using banana leaf: Simply fold the sides and ends of the leaf over fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavor.
• Bake the wrapped fish on a baking sheet or tray and place in the oven. (Fish wrapped in banana leaf will require a dish or tray, as banana leaf is permeable.).
• Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish.
• Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked. If fish still needs more time, return to your oven for up to another 8-10 minutes, or until cooked.
• To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl. For banana leaf, simply open up the leaf.
• Pour remaining marinade over fish and return to the oven. Turn oven on "Broil" setting, and broil for approximately 5 minutes, or until the fish is nicely browned and crisp-looking. Banana leaves will become quite brown and fragrant. (keep an eye on it it during the broil to keep it from burning).
• Remove from the oven and serve the fish with fresh coriander and basil. Add lemon wedges or slices. (or put fresh lemon slices on top & slices on the side).

FRESH TOMATO & BASIL BAKED FISH

Steps:

• Add tomato sauce to the bottom of a baking dish.
• Rinse fish filets and pat dry.
• Sprinkle salt and pepper to taste on both sides and the fish, and lay in baking dish.
• I like to also sprinkle my filets with a bit of fish seasoning, or flavored salt, to taste.
• On a cutting board, mince the scallions, and chop basil.
• I add the breadcrumbs right to the pile of fresh herbs, and roughly chop.
• Top the filets with the herb and bread crumb mixture, and then top with the slices of fresh tomato.
• Bake in a 375 degree oven for 20 minutes, or until fish is cooked through.

BAKED SEA BASS WITH ROASTED GARLIC, CHILI, AND ROSEMARY

Steps:

• Set the oven to 400°F Place the garlic cloves in a roasting pan and drizzle with 2 tablespoons of olive oil.
• Season with a little salt and freshly ground black pepper and roast for 10 minutes or so until soft and creamy inside.
• Put a piece of parchment paper large enough to wrap the fish in on top of a piece of foil cut to the same size, making sure that the shiny side is facing downwards.
• Lay the bass on top and tuck the garlic in the stomach cavity and around the fish.
• Scatter the crumbled chilies over the top; lay the rosemary on the fish and season with a sprinkling of salt.
• Fold the foil up and crimp at the edges to form a parcel. Pour in the wine and remaining olive oil and seal the rest of the foil so that the fish is completely enclosed - it should look like a large pastie!
• Bake for 25 minutes then remove from the oven. To serve, open the parcel in front of your guest, squeeze over the lemon and dive in!