CORNMEAL CRUSTED FISH WITH SUMMER SUCCOTASH
A Delicious recipe for Cornmeal and Coriander Crusted Fish ( halibut, sea bass, black cod) OR Tofu with a Fava bean and Corn Succotash, with cilantro and lime.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 50m
Yield 2
Number Of Ingredients 22
Steps:
- Preheat oven to 350F
- Mix flour, cornmeal, salt and spices together in a wide shallow bowl, big enough for dredging the fish or tofu.
- To make fish ( or tofu) heat oil in a skillet, over medium high heat. Dredge fish or tofu in the Cornmeal mixture and place in the hot skillet, searing until golden brown, about 3 minutes. Turn over, turn heat down to medium. Cook 2-3 more minutes, and place in a warm oven, until cooked to your desired "done-ness".
- Make the succotash - In a large skillet, heat oil over medium high heat. Add onions, and sauté for 2-3 minutes. Turn heat down to medium, add fava beans and poblano pepper and and cook for 5 minutes, stirring occasionally, lowering heat if necessary.
- Add garlic, jalapeño, fresh corn and salt and spices and cook 2-3 minutes. Add broth, and simmer until reduced. For extra richness, you could add bacon crumbles or a dollop of butter.
- Squeeze a half of a small lime, and fold in the cilantro .
- Taste and adjust salt and lime. Turn heat off.
- Divide among bowls and place the fish or tofu over top, garnishing with fresh lime and cilantro
CORNMEAL CRUSTED RATTLE SNAKE WITH CACTUS-CORN SUCCOTASH
Steps:
- Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the rattle. Using the tip of the knife peel the meat from the ?rib cage?. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.
- Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake "nuggets" on top.
FISH FILLETS IN CORNMEAL (POLENTA) CRUST
Fish fillets with a cornmeal (polenta) crust instead of crumbed. Gluten free if you use a GF flour- you can use rice flour, maize cornflour or a good GF flour blend. You'll be pleasantly surprised with this fish. The polenta crumbing is delish! For lactose free use a soy or rice milk
Provided by Jubes
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse fish in water and thoroughly pat dry with paper towel.
- Coat fish first in flour, then dip in the milk and then the cornmeal.
- Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish.
- Shallow or deep fry.
Nutrition Facts : Calories 341.6, Fat 5, SaturatedFat 1.9, Cholesterol 108.1, Sodium 184.5, Carbohydrate 26.6, Fiber 2.2, Sugar 0.2, Protein 45.7
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