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
SUMAC BAKED FISH WITH SAFFRON QUINOA
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Provided by Najmieh Batmanglij
Categories Dinner Seafood Fish Bass Quinoa Saffron Herb Walnut Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Pescatarian
Yield 4-6 servings
Number Of Ingredients 25
Steps:
- For the quinoa:
- Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
- Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
- Fluff the cooked quinoa with a fork and reserve until ready to serve.
- For the fish:
- In a bowl, mix all the ingredients for the sumac rub and set aside.
- Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
- Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
- Meanwhile, mix all the ingredients for the green sauce topping and set aside.
- Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.
SAFFRON BAKED FISH (PESCADO AL HORNO DE DIGNA PRIETO)
Steps:
- Sprinkle the fish fillets with salt and arrange in a flat bottomed bowl or pie plate. Pour on the lemon juice and let sit. In a shallow overproof casserole, heat 3 tablespoons of the oil, add the potatoes in layers, and sprinkle each layer with salt. Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes. Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more. Cover and cook over medium-low heat until the potatoes are almost tender, 15 to 20 minutes, lifting and turng the potatoes occasionally. Preheat the over to 375 degrees. Drain the fish and arrnge over the potatoes. Drizzle the remaining 2 tablespoons of oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika. Bake for about 15 minutes, until the fish is just cooked through. You can bring the casserole to the table, or transfer the fish to dinner plates and arrange the potoes around and over the fish. Sprinkle with the parsley and serve.
PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)
This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
- Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
- Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
- Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.
BAKED FISH WITH POTATOES, ONIONS, SAFFRON AND PAPRIKA
Here is a complete and healthy meal. The large amount of onion in combination with saffron and paprika is key. Enjoy this healthy meal with a green salad and call it complete!
Provided by LifeIsGood
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
- Pour on the lemon juice and let it sit.
- In a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
- Add the potatoes in layers and sprinkle each layer with salt.
- Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
- Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
- Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
- Preheat the oven to 375 degrees F.
- Drain the fish and arrange over the potatoes.
- Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
- Bake for about 15 minutes, until the fish is just cooked through.
- Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 466.8, Fat 18.7, SaturatedFat 2.7, Cholesterol 93.5, Sodium 142.3, Carbohydrate 32.7, Fiber 3.7, Sugar 5.2, Protein 42
FILETES DE CHILLO IN SALSA (PUERTO RICAN FISH FILLETS)
Fish baked in beer and served with a stovetop sauce. Chillo is a local Puerto Rican fish, but you can use whatever is available to you. From the Complete Caribbean Cookbook.
Provided by Chocolatl
Categories Puerto Rican
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Place fish in a single layer in a baking dish and dot with butter.
- Add beer, lime juice, and 1 clove garlic.
- Bake 30 minutes, basting occasionally.
- Meanwhile, heat oil in a skillet over high heat.
- Add onion, remaining garlic, oregano and bell pepper. Saute until onion is tender, about 5 minutes.
- Add remaining ingredients to pan and cook for an additional 10-15 minutes.
- When fish is done, remove from oven and place in sauce. Cook over medium-low heat until fish is heated through and flavored with the sauce.
Nutrition Facts : Calories 304, Fat 10.7, SaturatedFat 2.5, Cholesterol 105, Sodium 223.6, Carbohydrate 5.2, Fiber 0.7, Sugar 2, Protein 42.5
PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
- Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
- Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams
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