Matecumbe Fish Food

TANDOORI FISH

Steps:

• Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.
• Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.
• Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.

BROILED FISH MATECUMBE

Steps:

• In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently. Cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.
• When ready to finish the recipe, position oven rack about 5 inches from broiler, and preheat broiler.
• Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.
• Broil fish on first side for about 4 minutes. (I prefer to put the side that used to have the skin upwards for this first broiling step, just so you finish the recipe with the more attractive side up and the skin-side down.)
• Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.
• Continue broiling until the fish is done (about 8 minutes depending on your broiler and the exact thickness of your fish.) The fish should be opaque and flake easily with a fork in the thickest part of the fillet.
• Serve immediately, with lemon wedges, if desired.

FISH MATECUMBE

Steps:

• Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine. Refrigerate until ready to use, at least 1 hour and up to overnight.
• Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler.
• Place the fish fillets on a baking sheet and season with salt and pepper. Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler. Remove from the broiler and turn each fillet over. Top each fillet with about 1/2 cup of the sauce. Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of the fillets; the fish should be opaque (you can cover up the cut with the sauce).

FISH MATECUMBE

Steps:

• To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
• Preheat the broiler and position the oven rack so that it is at least 4 inches from the broiler, but no more than 6 inches.
• Place fish fillets on a baking sheet and then season fish with salt and pepper. Place under the broiler and cook until done on 1 side. Watch carefully, as it may only take a couple minutes, depending on the thickness of your fish fillets and the proximity to the broiler. Remove from broiler and turn each fish over. Top each fillet with about 1/2 cup sauce. Return to the broiler and cook until fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of 1 fillet; it should be opaque. (You can cover up the cut with the sauce.) Serve with rice, if desired.