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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2-3 pounds 1/2 inch thick, white fish, such as sea bass or halibut, cut into 6-8 oz fillets and seasoned with salt & pepper
1 Tbsp olive oil
1/2 cup fresh white corn, cut off the cob
1/4 cup finely diced red onion
1 tsp fresh, seeded, and finely diced jalapeño pepper
1 tsp minced garlic
2 tsp tomato paste
1/3 cup white wine
2 Tbsp sliced green onion (white & green parts)
1 9 oz. package fish stock
1/4 tsp salt
1/2 cup seeded and diced tomato
1 1/2 tsp ground cumin
1/3 cup water
1/4 cup chopped cilantro
Salt & pepper to taste
In a large, deep skillet, or a wide, heavy casserole, heat olive oil over high heat. Stir in corn and saute for 2 minutes, until corn starts to brown. Add red onion and continue stirring for 1 minute. Stir in jalapeño, garlic, tomato paste, and wine. Bring to a boil. Reduce heat and simmer for about 2 minutes or until reduced by 2/3. Add green onion, fish stock, tomatoes, cumin, water, and salt. Bring to a boil, reduce heat to low, and simmer for 3 minutes. Add cilantro and fish fillets in a single layer, and cover. Simmer fish in liquid for 2-3 minutes. Turn fillets, cover and cook 2-3 minutes more, or until cooked through. Adjust salt & pepper to taste.
Serves 6-8
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SOUTHWESTERN STYLE FISH
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2-3 pounds 1/2 inch thick, white fish, such as sea bass or halibut, cut into 6-8 oz fillets and seasoned with salt & pepper
1 Tbsp olive oil
1/2 cup fresh white corn, cut off the cob
1/4 cup finely diced red onion
1 tsp fresh, seeded, and finely diced jalapeño pepper
1 tsp minced garlic
2 tsp tomato paste
1/3 cup white wine
2 Tbsp sliced green onion (white & green parts)
1 9 oz. package fish stock
1/4 tsp salt
1/2 cup seeded and diced tomato
1 1/2 tsp ground cumin
1/3 cup water
1/4 cup chopped cilantro
Salt & pepper to taste
In a large, deep skillet, or a wide, heavy casserole, heat olive oil over high heat. Stir in corn and saute for 2 minutes, until corn starts to brown. Add red onion and continue stirring for 1 minute. Stir in jalapeño, garlic, tomato paste, and wine. Bring to a boil. Reduce heat and simmer for about 2 minutes or until reduced by 2/3. Add green onion, fish stock, tomatoes, cumin, water, and salt. Bring to a boil, reduce heat to low, and simmer for 3 minutes. Add cilantro and fish fillets in a single layer, and cover. Simmer fish in liquid for 2-3 minutes. Turn fillets, cover and cook 2-3 minutes more, or until cooked through. Adjust salt & pepper to taste.
Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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