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.
Joe, have you ever tried your Puttanesca style salsa on halibut instead of tuna? I'm
- Thread starter Marg CDN
- Start date
Can I offer another salsa to try on fish? REC Haena Salsa
We grill a lot of fish- ocean fish mostly. Sometimes I saute, broil, roast or whatever but I use this salsa a lot no matter how I cook the fish- I started with a recipe I found in Bon Appetit years ago but I changed it over the years and it is a family favorite- is great with all kinds of fish.
HAENA SALSA (makes about 4 cups)
1 cup chopped pineapple
1 cup chopped ripe papaya
1/2 cup chopped onion
2 large chopped tomatoes (seeded)
2 T chopped fresh cilantro
1 fresh minced hot chili
1/2 tsp garlic powder
salt and pepper to taste
Mix and keep refrigerated at least 4 hours
We grill a lot of fish- ocean fish mostly. Sometimes I saute, broil, roast or whatever but I use this salsa a lot no matter how I cook the fish- I started with a recipe I found in Bon Appetit years ago but I changed it over the years and it is a family favorite- is great with all kinds of fish.
HAENA SALSA (makes about 4 cups)
1 cup chopped pineapple
1 cup chopped ripe papaya
1/2 cup chopped onion
2 large chopped tomatoes (seeded)
2 T chopped fresh cilantro
1 fresh minced hot chili
1/2 tsp garlic powder
salt and pepper to taste
Mix and keep refrigerated at least 4 hours
Broiled Salmon with Tomatoes, Basil and Mint Rec:...
This salsa is soooo gooood, my family wants to almost drink it with alittle fish...
Salsa:
2 ripe beefsteak tomatoes, cored, seeded and cut in 1 inch dice
5 Tablespoons best quality virgin olive oil
2 Tablespoons soy sauce, (I use lite)
1/2 teaspoon coarsely cracked black peppercorn
1 1/2 cups fresh basil leaves torn in small pieces
2 teaspoons fresh mint finely chopped
Fish:
4 portions 6-7 ounce fish, can use almost any kind, really great with bass
2 Tablespoons oil
salt and pepper
Eight 1/2 slices of Maui onion
About 40 minutes before cooking fish mix salsa and let it sit at room temperature
Rub fish and onion with oil, sprinkle with salt and pepper. Put fish in baking pan, top with onion and broil for 12-15 minutes. Spoon the salsa on top and serve. The onions will blacken, but they are still great to eat.
This is one of our favorites. We cook spinach lightly with garlic and alittle oil and serve the fish on top, topped with the salsa
This salsa is soooo gooood, my family wants to almost drink it with alittle fish...
Salsa:
2 ripe beefsteak tomatoes, cored, seeded and cut in 1 inch dice
5 Tablespoons best quality virgin olive oil
2 Tablespoons soy sauce, (I use lite)
1/2 teaspoon coarsely cracked black peppercorn
1 1/2 cups fresh basil leaves torn in small pieces
2 teaspoons fresh mint finely chopped
Fish:
4 portions 6-7 ounce fish, can use almost any kind, really great with bass
2 Tablespoons oil
salt and pepper
Eight 1/2 slices of Maui onion
About 40 minutes before cooking fish mix salsa and let it sit at room temperature
Rub fish and onion with oil, sprinkle with salt and pepper. Put fish in baking pan, top with onion and broil for 12-15 minutes. Spoon the salsa on top and serve. The onions will blacken, but they are still great to eat.
This is one of our favorites. We cook spinach lightly with garlic and alittle oil and serve the fish on top, topped with the salsa
It's easy. To paraphrase Joan Crawford...
"You put a fish in a hot oven, what's gonna keep it from gettin' done?" (The Women, 1939)
For a thick piece, just oil and season it. Roast about 10 minutes per inch of thickness, or just until you first smell the aroma. (That's the moment when the fish starts to release its juices.)
For thin fillets, broiling is better.
I've never had much luck pan-frying halibut. It always falls apart on me.
"You put a fish in a hot oven, what's gonna keep it from gettin' done?" (The Women, 1939)
For a thick piece, just oil and season it. Roast about 10 minutes per inch of thickness, or just until you first smell the aroma. (That's the moment when the fish starts to release its juices.)
For thin fillets, broiling is better.
I've never had much luck pan-frying halibut. It always falls apart on me.
steve2-in-la
Well-known member
Here's a favorite that would adapt easily to halibut. REC: Sicilian Style Swordfish
This is wonderful with a simple risotto but surprisingly good with garlic-mashed potatoes.
Sicilian Style Swordfish
½ cup plus 2 Tbsp Extra-Virgin Olive oil
4 cloves Garlic
2 35oz can Italian Plum Tomatoes, drained
Salt
12 small cloves Garlic, thinly sliced
1 cup sliced Green Olives
8 Tbsp Capers, drained
4 1 inch thick 8oz Swordfish Steaks
½ cup Italian Parsley, coarsely chopped
dried Red Pepper Flakes
freshly ground Black Pepper
Heat ½ cup oil in heavy large saucepan over medium heat. Add 4 garlic cloves and stir until browned, about 3 minutes. Discard garlic. Add tomatoes. Season with salt. Increase heat and boil, crushing tomatoes with back of spoon, until reduced to thick sauce consistency, about 8 minutes.
Spread ½ of tomato sauce in bottom of heavy large skillet. Top with ½ sliced garlic, ¼ cup olives and 2 Tbsp capers. Drizzle with remaining 2 Tbsp oil. Arrange swordfish on top of sauce. Cover with remaining tomato sauce, garlic, olives, capers and ½ cup parsley. Sprinkle with red pepper flakes and pepper. Cover and simmer until fish flakes when you stick a fork in it, about 15 minutes. Transfer fish to platter and cover to keep warm while you boil sauce until it thickens. Spoon thickened sauce over warm fish. Serve with Risotto or pasta.
This is wonderful with a simple risotto but surprisingly good with garlic-mashed potatoes.
Sicilian Style Swordfish
½ cup plus 2 Tbsp Extra-Virgin Olive oil
4 cloves Garlic
2 35oz can Italian Plum Tomatoes, drained
Salt
12 small cloves Garlic, thinly sliced
1 cup sliced Green Olives
8 Tbsp Capers, drained
4 1 inch thick 8oz Swordfish Steaks
½ cup Italian Parsley, coarsely chopped
dried Red Pepper Flakes
freshly ground Black Pepper
Heat ½ cup oil in heavy large saucepan over medium heat. Add 4 garlic cloves and stir until browned, about 3 minutes. Discard garlic. Add tomatoes. Season with salt. Increase heat and boil, crushing tomatoes with back of spoon, until reduced to thick sauce consistency, about 8 minutes.
Spread ½ of tomato sauce in bottom of heavy large skillet. Top with ½ sliced garlic, ¼ cup olives and 2 Tbsp capers. Drizzle with remaining 2 Tbsp oil. Arrange swordfish on top of sauce. Cover with remaining tomato sauce, garlic, olives, capers and ½ cup parsley. Sprinkle with red pepper flakes and pepper. Cover and simmer until fish flakes when you stick a fork in it, about 15 minutes. Transfer fish to platter and cover to keep warm while you boil sauce until it thickens. Spoon thickened sauce over warm fish. Serve with Risotto or pasta.