ikeman
12-15-2007, 11:48 PM
Easy recipe that you can do many variations on.
1 small onion, sliced thin
1 red pepper, sliced thin
1 pasilla chile, sliced thin
1/2 cup mushrooms, quartered
1 habanero or a few serrano peppers, minced and seeded, leave a few seeds for more heat.
*If you want, use fire roasted peppers made by charring all the peppers over the stove and sweating in a paper bag for 10 min. Seed and slice thin. This deepens the flavor of the dish dramatically.
a few cloves garlic, minced
1 can stewed tomatoes, drained
1/2 cup fish or shrimp broth, or clam juice - (some Hispanic markets have Knorr's brand shrimp or fish bullion that works well for a lot of recipes, stews, chowders,etc..)
few dashes of chipotle tabasco, optional
cilantro, roughly chopped
lime wedges
2-4 fillets any white meat fish such as snapper, halibut, lingcod, rockfish,etc...
a few shrimp, shelled, deveined and sliced lenghtwise
Preheat oven to 350.
Saute first 6 ingredients in 1tbs olive oil till veggies are soft. Add shrimp till pink. Then, add the tomatoes (break up the tomatoes a little bit). Add the broth and mix.
Place fillets in a glass baking dish greeased with olive oil.
Top the filets with the mixture and tabasco and bake for 15-20 min. Fish will be flaky and a lot of sauce when done.
Transfer filets and to serving plate and spoon veggies and shrimp over fish. Reduce some of the remaining sauce for a few minutes over med-high heat to thicken. Spoon some reduction on the filets and top with cilantro and a wedge of lime.
Serve with rice and black beans, maybe some fried sweet plantains and enjoy!
1 small onion, sliced thin
1 red pepper, sliced thin
1 pasilla chile, sliced thin
1/2 cup mushrooms, quartered
1 habanero or a few serrano peppers, minced and seeded, leave a few seeds for more heat.
*If you want, use fire roasted peppers made by charring all the peppers over the stove and sweating in a paper bag for 10 min. Seed and slice thin. This deepens the flavor of the dish dramatically.
a few cloves garlic, minced
1 can stewed tomatoes, drained
1/2 cup fish or shrimp broth, or clam juice - (some Hispanic markets have Knorr's brand shrimp or fish bullion that works well for a lot of recipes, stews, chowders,etc..)
few dashes of chipotle tabasco, optional
cilantro, roughly chopped
lime wedges
2-4 fillets any white meat fish such as snapper, halibut, lingcod, rockfish,etc...
a few shrimp, shelled, deveined and sliced lenghtwise
Preheat oven to 350.
Saute first 6 ingredients in 1tbs olive oil till veggies are soft. Add shrimp till pink. Then, add the tomatoes (break up the tomatoes a little bit). Add the broth and mix.
Place fillets in a glass baking dish greeased with olive oil.
Top the filets with the mixture and tabasco and bake for 15-20 min. Fish will be flaky and a lot of sauce when done.
Transfer filets and to serving plate and spoon veggies and shrimp over fish. Reduce some of the remaining sauce for a few minutes over med-high heat to thicken. Spoon some reduction on the filets and top with cilantro and a wedge of lime.
Serve with rice and black beans, maybe some fried sweet plantains and enjoy!