White Fish In Spicy Tomato Sauce Food

BAKED FISH IN TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Oil a baking pan.
• Season fish with salt and pepper and arrange in baking pan.
• Combine tomato sauce, wine and oregano and pour over fish.
• Cover with foil and bake 10-15 or until fillet centers turn opaque.
• Squeeze 1/2 lemon over the fish.
• Slice the other half into 4 wedges and serve with the fillets.

WHITE FISH WITH SPICY BEANS AND CHORIZO

Steps:

• Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
• Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.

WHITE FISH IN SPICY TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet. Saute the onion, tomatoes, bell pepper, jalapeno pepper and garlic until limp.
• Stir in the ginger, pepper, salt and cinnamon and saute for 3 minutes. Add the V8 juice and cook for 10 minutes, stirring often.
• Add the fish to the skillet. If there is not enough sauce, add just a little water or white wine. Cover and simmer for 8 - 12 minutes.

CATFISH IN SPICY TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
• Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.

SEAFOOD IN SPICY TOMATO CREAM SAUCE

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

HERBED RICOTTA WON TONS W/ SPICY TOMATO SAUCE

Steps:

• To prepare won tons:
• Place colander in a 2-quart glass measure or medium bowl.
• Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl.
• Spoon ricotta into colander.
• Gather edges of cheesecloth together; tie securely.
• Refrigerate for 1 hour.
• Gently squeeze cheesecloth bag to remove excess liquid; discard liquid.
• Spoon ricotta into a food processor.
• Preheat oven to 350°.
• Place almonds and flour in a spice or coffee grinder, and process until finely ground.
• Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor.
• Process until smooth.
• Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons ricotta mixture into center of each wrapper.
• Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle.
• Repeat procedure with remaining won ton wrappers and ricotta mixture.
• Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray.
• Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
• Bake at 350° for 15 minutes or until lightly browned.
• Cool won tons 5 minutes on a wire rack.
• To prepare sauce:.
• Place tomatoes in food processor; process until finely chopped.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and sauté 3 minutes.
• Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes.
• Reduce heat to medium.
• Stir in tomatoes and basil; cook 10 minutes, stirring occasionally.
• Serve with won tons.

BRAISED FISH WITH SPICY TOMATO SAUCE

Steps:

• Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium heat. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add tomato paste and cook, stirring constantly, until darkened, about 1 minute.
• Stir in spinach, 1 1/2 cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high heat. Cook, stirring occasionally, 3 to 4 minutes.
• Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness.

CORVINA A LA CHORILLANA (PERUVIAN FISH IN SPICY TOMATO SAUCE)

Steps:

• Heat 1 tablespoon annatto oil in a heavy 4-quart pot over moderate heat, tipping pot to spread oil across the bottom.
• Spread half the onion slices, tomatoes, and chili strips in the hot oil.
• Sprinkle with half the garlic, oregano, salt and pepper.
• Lay fish steaks on top of vegetable mixture.
• Cover with remaining vegetables and seasonings.
• Drizzle remaining annatto oil over top.
• Cover and simmer over low heat until fish is opaque and firm, 20-30 minutes. Do not overcook.
• NOTE: to make annatto oil, heat 1/2 cup vegetable oil in a saucepan over moderate heat. Stir in 1/4 cup annatto (achiote) seeds. Stir for 30 seconds. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, cool, and strain. This will keep several months if tightly covered and refrigerated, but it will lose flavor as it ages.