You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO recipe for firm white fish fillets
- Thread starter tess
- Start date
In Search Of:
REC: Thai Style Halibut with Coconut Curry Broth
I had subbed Tilapia with great results. Good weeknight supper, pulls together quickly.
Good luck!
Thai-Style Halibut with Coconut-Curry Broth Copyright, 2006, Ellie Krieger, All rights reserved
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
1/2 cup coarsely chopped fresh cilantro leaves (I used 1/4)
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
Steamed spinach**
2 cups cooked brown rice, for serving
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
I had subbed Tilapia with great results. Good weeknight supper, pulls together quickly.
Good luck!
Thai-Style Halibut with Coconut-Curry Broth Copyright, 2006, Ellie Krieger, All rights reserved
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
1/2 cup coarsely chopped fresh cilantro leaves (I used 1/4)
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
Steamed spinach**
2 cups cooked brown rice, for serving
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
I think this Brodetto will work with any firm, white fish
(Copied from my post at #9394)
Brodetto with Skate
(Skate is a white salt water fish. I made this dish with cod yesterday and it also worked great!))
Ingredients:
2 pounds skinless skate wing with cartilage, or 1 1/2 pound skate fillet (OR other firm, white fish).
6 tablespoon extra-virgin olive oil
1 large onion, chopped
2 tablespoon tomato paste
2 tablespoon red wine vinegar
2 cup water
1/4 teaspoon peperoncino (hot red pepper flakes)
2 tablespoon chopped fresh Italian parsley
For skate:
Slice the skate wing into 1 1/2-inch wide strips, cutting along the rib lines that extend from the body side to the edge-a whack with a chef's knife will cut through the tough band of cartilage. If using thin skate fillet, cut the strips a bit wider, about 2 inches, so each piece has some substance. If any strips are longer than 6 inches, cut them in half crosswise.
Sprinkle all the pieces with salt on both sides, using about 1/8 teaspoon of salt in all. Roll them in the flour to coat on all surfaces. Shake off any excess flour and set then down on a plate or piece of wax paper.
Meanwhile, pour enough canola oil into a pan to cover the bottom with a 1/8-inch layer. Heat over high heat for a couple of minutes or more, until the oil sizzles instantly if you dip a piece of fish into it. Lay a batch of fish strips in the pan, with an inch or two of space in between the pieces. Fry for 2 minutes or more, until the first pieces you put into the pan are crisped and golden brown, then turn them over. Cook on the second side for another 2 minutes or more, until it is nicely colored. Thin fillet pieces will need less time, and skate pieces with cartilage will need more. When caramelized on both sides, lift the pieces with tongs and lay them in a bowl lined with paper towels to drain. Sprinkle lightly with salt. Fry all of the pieces the same way, adding oil to the pan as necessary, draining and salting lightly. Pour the hot canola oil out of the skillet.
For brodetto:
Put the skillet back on the stove, pour in 4 Tablespoons of the olive oil and add onions, sprinkling 1/4 teaspoon salt over them. Cook over medium-high heat, stirring for 3 to 4 minutes. As they sizzle and wilt, pour in a couple Tablespoons of water to steam and soften them. Continue to cook for another 3 minutes, stirring frequently. Clear a space in the pan, and drop in the tomato paste. Stir and toast it for a minute in the hot spot, then stir it in with the onions.
If you're cooking skate pieces with cartilage, return them to the pan now. Turn and toss them with tongs to mix with the onions. In a measuring cup, stir the red wine vinegar into 2 cups of hot water. When the fish is sizzling, pour the vinegar water into the pan and turn the heat to high. As it heats up, stir to combine the onions, tomato paste, and fried bits, then shake the pan and move the skate pieces around gently, so they're bathed in the liquid but do not break apart.
Add more broth to bring the sauce level just over the top of the skate; drop in the peperoncino, drizzle the remaining 2 Tablespoons olive oil all over; shake the pan to stir things up a bit. When the sauce comes to a boil, adjust the heat to keep it actively simmering all over the surface. Cook for about 5 minutes, then taste, and add more salt if needed.
If you're cooking skate fillet pieces, return them to the skillet now. Lay them in the pan and cover with the simmering sauce, without breaking the pieces apart. Cook for another 5 minutes or so-10 minutes of simmering in all-until the sauce has thickened and reduced slightly. Sprinkle the chopped parsley all over the brodetto and take the skillet off the heat. Serve immediately.
I served it with pasta and it was a HUGE hit. We lived it.
(Recipe from Lidia's Family Table by Lidia Bastianich)
(Copied from my post at #9394)
Brodetto with Skate
(Skate is a white salt water fish. I made this dish with cod yesterday and it also worked great!))
Ingredients:
2 pounds skinless skate wing with cartilage, or 1 1/2 pound skate fillet (OR other firm, white fish).
6 tablespoon extra-virgin olive oil
1 large onion, chopped
2 tablespoon tomato paste
2 tablespoon red wine vinegar
2 cup water
1/4 teaspoon peperoncino (hot red pepper flakes)
2 tablespoon chopped fresh Italian parsley
For skate:
Slice the skate wing into 1 1/2-inch wide strips, cutting along the rib lines that extend from the body side to the edge-a whack with a chef's knife will cut through the tough band of cartilage. If using thin skate fillet, cut the strips a bit wider, about 2 inches, so each piece has some substance. If any strips are longer than 6 inches, cut them in half crosswise.
Sprinkle all the pieces with salt on both sides, using about 1/8 teaspoon of salt in all. Roll them in the flour to coat on all surfaces. Shake off any excess flour and set then down on a plate or piece of wax paper.
Meanwhile, pour enough canola oil into a pan to cover the bottom with a 1/8-inch layer. Heat over high heat for a couple of minutes or more, until the oil sizzles instantly if you dip a piece of fish into it. Lay a batch of fish strips in the pan, with an inch or two of space in between the pieces. Fry for 2 minutes or more, until the first pieces you put into the pan are crisped and golden brown, then turn them over. Cook on the second side for another 2 minutes or more, until it is nicely colored. Thin fillet pieces will need less time, and skate pieces with cartilage will need more. When caramelized on both sides, lift the pieces with tongs and lay them in a bowl lined with paper towels to drain. Sprinkle lightly with salt. Fry all of the pieces the same way, adding oil to the pan as necessary, draining and salting lightly. Pour the hot canola oil out of the skillet.
For brodetto:
Put the skillet back on the stove, pour in 4 Tablespoons of the olive oil and add onions, sprinkling 1/4 teaspoon salt over them. Cook over medium-high heat, stirring for 3 to 4 minutes. As they sizzle and wilt, pour in a couple Tablespoons of water to steam and soften them. Continue to cook for another 3 minutes, stirring frequently. Clear a space in the pan, and drop in the tomato paste. Stir and toast it for a minute in the hot spot, then stir it in with the onions.
If you're cooking skate pieces with cartilage, return them to the pan now. Turn and toss them with tongs to mix with the onions. In a measuring cup, stir the red wine vinegar into 2 cups of hot water. When the fish is sizzling, pour the vinegar water into the pan and turn the heat to high. As it heats up, stir to combine the onions, tomato paste, and fried bits, then shake the pan and move the skate pieces around gently, so they're bathed in the liquid but do not break apart.
Add more broth to bring the sauce level just over the top of the skate; drop in the peperoncino, drizzle the remaining 2 Tablespoons olive oil all over; shake the pan to stir things up a bit. When the sauce comes to a boil, adjust the heat to keep it actively simmering all over the surface. Cook for about 5 minutes, then taste, and add more salt if needed.
If you're cooking skate fillet pieces, return them to the skillet now. Lay them in the pan and cover with the simmering sauce, without breaking the pieces apart. Cook for another 5 minutes or so-10 minutes of simmering in all-until the sauce has thickened and reduced slightly. Sprinkle the chopped parsley all over the brodetto and take the skillet off the heat. Serve immediately.
I served it with pasta and it was a HUGE hit. We lived it.
(Recipe from Lidia's Family Table by Lidia Bastianich)