I got home late and didn't really feel like cooking and my refrigerator is full!! So, I had left-overs before they go off. I hate wasting food to carelessness. So here is a recipe I made in June and, therefore, won't be revisited for at least a year.
This is yummy and pretty fast (the way I do it). I’ll keep this as a regular recipe.
Kousbariya (Lebanese Fish baked in a tomato-cilantro sauce)
The new Mediterranean Diet by Nancy Harmon Jenkins, pg 370
2 pounds firm-textured white fish fillets such as cod, scrod, haddock or snapper
a little flour for dusting the fish
¼ cup extra virgin olive oil
1 medium onion, halved and thinly sliced
1 garlic clove, chopped
3 very ripe tomatoes, seeded and chopped, or 4 whole canned tomatoes, drained and chopped.
1 T ground cumin
1 cup minced cilantro
sea salt and freshly ground pepper
Cut the fish into serving size pieces, about 1 inch thick. Lightly dust with flour Heat 2 tablespoons of the olive oil in a heavy skillet or sauce pan. When hot, add the fish and brown slightly.
When the fish is done, discard the oil and wipe out the pan with paper towels. Add 2 T olive oil and heat over medium-low. Add the onion and garlic and sauté until soft but not brown, about 10-15 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices and started to thicken, about 10 minutes. Stir in the cumin and cilantro. Taste for seasoning and add salt and pepper if necessary.
Heat the oven to 350 degrees. Arrange the fish pieces in a shallow baking dish or gratin dish and cover them with the sauce. Bake for about 20 minutes or until the fish is done and the sauce is bubbling. Serve immediately.
How I did it: I skipped step one completely. I used tilapia and left the filets whole (just laid them flat in the pan and covered them with the sauce). I used canned whole tomatoes, coarsely chopped. Other than that, I followed the rest of the recipe.
It was terrific. I will definitely make this again.
No comments:
Post a Comment