While I love a good, simply roasted salmon, I’ve often wondered what else is out there in the realm of fish dishes and in particular, fancy fish dishes. I came across this in one of my go-to cookbooks and was pleasantly surprised to find that it was easy to make and tasted very light.
I’ve never really been one for eating fish steeped in any sauce. After all, as Matt has frequently told me, “if it’s good fish it doesn’t need anything else!” However, just poached or searing or baking fish gets kind of old after a while and it’s nice to mix it up with some variety. Also, this dish somehow managed to keep the fish flavor very intact (where the fish that was chosen – halibut – actually mattered) while melding nicely with all the sauce that it was cooked in. (It’s kind of hard to see the fish in the photo, probably because we kept the original sauce recipe the same, but with half the fish – we like more sauce!)
In general slow cooking anything with red peppers and tomatoes with a dash of coriander, cumin and cayenne pepper seems to add a nice kick.
1/2 cup olive oil
10 garlic cloves
2 red bell peppers, sliced (or just buy a jar of roasted peppers and slice)
2 fresh red chili peppers, seeded
red chili pepper flakes (1 tsp or to taste depending on your spice appetite)
1 cup fresh cilantro, coarsley chopped
1 cup fresh parsley, also coarsely chopped
2 tbsp sweet paprika
salt to taste
2 cups water
3 6-oz pieces of grouper, halibut or other white-fleshed saltwater fish
1 lemon, cut in wedges
- Heat the olive oil in a large, wide pan. Add the garlic, bell peppers and fresh chiles and sauté for 2 minutes. Add the chili pepper flakes, cilantro, parsley, paprika, and salt and sauté for another couple minutes, stirring occasionally. Pour in the water and bring to a simmer.
- Cover and cook for 20 minutes. Remove the lid and cook for another 5 to 10 minutes, until the sauce thickens. Taste and adjust the seasoning (once you ad the fish it will be hard to stir the sauce and play with the flavors.)
- Carefully add the fish chunks (in one layer), cover, and simmer gently for about 15 minutes. Turn the fish and cook for 5 more minutes. Turn off the heat and let stand, covered, for 20 minutes before serving. Serve with lemon wedges over couscous.
Variation – that I use:
- If using boneless fillets (which is what I do) cook the sauce without the fish. When the sauce is ready, add the fillets and cook in the sauce for about 10 minutes.
From Janna Gur, Jewish Soul Food
NOTE FROM LISA: I saw this post and REALLY, REALLY wanted to make this. Unfortunately, unlike Frances, we don’t live on a coast – unless you count the coast of Lake Michigan. Halibut and Sea Bass are currently $30/pound! at my local stores and I simply cannot justify that cost. So while I was disappointed, I was undeterred. For $10 I bought almost 2 pounds of boneless, skinless organic chicken thighs. If I were really cheap, I could have skipped the organic and gotten the chicken thighs for about $3 on sale. I cooked them according to the original recipe and the only addition I made was to add 5 Persian dried limes that I pierced along with the chicken thighs. The result may not be strictly authentic, but it was delicious. I served it over couscous and I have no regrets!