PORTUGUESE-STYLE PAN-FRIED HAKE
Silver Hake, also called whiting in some regions, is a true member of the cod family, of which only cod, haddock, pollock and hake are legitimate members. This flavorful fish is lean and flaky, and is very popular among the Portuguese community, who are brilliant seafood cooks. You may substitute small cod or haddock in this recipe, but if you can purchase hake, I highly recommend that you do. In this recipe, the hake is coated in cornmeal and pan-fried in olive oil. In a separate pan, you make a quick sauce with onions, peppers, tomatoes and olives. When the fish is cooked, the sauce is spooned around the fish. Although the flavor of this sauce is similar to a seafood stew, it is less intense, with lighter flavors and, because the fish is cooked separately, it keeps its natural flavor. The combination is magic. Serve with home fries or plain rice. The sauce for this dish needs to be fresh and light and therefore cannot be made ahead. However you can prepare the tomatoes (step 1) well in advance. You can also cut the vegetables and pit the olives for the sauce earlier in the day, up to 4 hours in advance. For equipment you will need a 2 quart saucepan to blanch the tomatoes, an 8 to 10-inch skillet to make the sauce, a wooden spoon, a 12 or 14-inch well-seasoned cast iron or nonstick skillet for cooking the fish, and a slotted spatula.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
- You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
- Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.
10 WAYS TO USE HAKE (EASY FISH MAINS)
Try these hake recipes for easy, sustainable meals! From baked to pan-fried to fried, you'll love this delicious fish.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a hake recipe in 30 minutes or less!
Nutrition Facts :
PAN-FRIED HAKE WITH DILL POTATO SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 5 minutes. Drain.
- Whisk the sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside.
- Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad.
Nutrition Facts : Calories 420 calorie, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 195 milligrams, Sodium 720 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 35 grams
CAPE CAPENSIS, BAKED WITH HERBS (HAKE)
nice low fat - low cal - a fish from South Africa This was delicious, texture much like Cod and a mild flavour.
Provided by Derf2440
Categories African
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F degrees.
- Dot rinsed fillets with butter, then sprinkle with lemon juice.
- Mix herb mix ingredients together and sprinkle generously over fish but not too heavily, too much will make the fish taste dry.
- Bake for 20 to 30 minutes or 'til fish flakes easily when tested with a fork.
- Do not overbake!
- Serve with lemon wedges and parsley sprigs.
Nutrition Facts : Calories 323.5, Fat 9.9, SaturatedFat 5.4, Cholesterol 120.2, Sodium 335.8, Carbohydrate 12.7, Fiber 1.6, Sugar 1.5, Protein 45.1
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