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Ceviche is a popular dish in Central and South America and is gaining popularity in The United States. It is certainly one of my favorite dishes. In a ceviche, cubes of fresh, raw fish are marinated in citrus juice, which denatures the surface proteins as cooking would. I designed my recipe based on my dad’s nostalgic description of the dish he had in Costa Rica. My ceviche has a subtle sweetness from a bit of sugar and a splash of gingerale, which balances the tart lime. Avacados and corn are classic pairings, but I also added juicy  costa rican pineapple, cherry tomatoes, and edamame.

Ingredients:

  • Fresh Marlin and Tilapia, cubed
  • Ripe Avocado, chopped
  • Pineapple, diced
  • Frozen Peas, thawed
  • Cherry Tomatoes, halved
  • Corn (frozen or fresh)
  • Red Onion, diced
  • Canned Chickpeas

Marinade:

  • Lime Juice, be generous
  • Ginger Ale, a splash
  • Fresh Garlic, minced
  • Jalopeño, minced
  • Salt and Pepper, don’t skimp
  • GOYA Cilantro Cooking Base
  • Sugar, a hint

Directions:

  1. Prepare marinade and pour over ingredients in a shallow dish. There needs to be enough liquid to almost cover the fish. Refrigerate covered for about 1 hour, carefully folding every 15 minutes. Serve alone or with tortilla chips.

Tips:

  1. The fresher the fish, the safer and tastier the ceviche.
  2. Be sure to use enough lime juice than you think or you’ll be eating sashimi, not ceviche
  3. Cut your ceviche pieces all the same size.
  4. Ripe avocados should be tender to the touch. Next, break off the stubby stem. If it’s green, it’s fresh.
  5. Slice lengthwise all around the avocado and twist to open. Take a careful wack with the chef’s knife and twist to dislodge the pit.

 

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My family wanted a nice fish dinner, so my mother and I decided to buy wild cod. Cod is a popular fish with a mild flavor, low fat content and a dense, flaky white flesh, yet it is still very tender. It was a substantial eleven dollars a pound (we bought $30 worth for 6 people).

Ingredients:

Cod: average portion is about 6 to 8 ounces.

Panko: a type of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from bread without crusts, and it has a more crispy, light, and airy texture than most types of breading found in American crumbs. I used the iron chef “garlic” variety.

Crème fraiche: French-style “fresh cream”. It is a soured cream containing about 28% butterfat It is soured with bacterial culture, but is thicker, and less sour than American sour-cream.

fresh rosemary, mayo, lemon, red potatoes, salt, pepper, fresh parsley, eggs, milk, flour, baby carrots, green beans, butter, garlic, EVOO

1. Boil water to blanch the baby carrots (they are the cute ones that look like stunted regular carrots). After about four minutes, add the de-stemmed grean beans and cook until beans are al dente. Drain and shock in ice-water.

2. Microwave red potatoes for 10-15 minutes until cooked, but not soft. Roast at 350 degrees or higher with lemon, EVOO, salt, pepper, and minced rosemary. They are done when crispy.

3. Cut the huge fish fillets into individual portions. Dredge lightly in flour, soak in a mixture of beaten eggs and a little milk, and then cover completely in Panko. I also added chopped rosemary and parsley to the crumbs. Preheat oven to 350 degrees and add the potatoes.

4. Heat some skillets and then add olive oil. This allows the pan to get nice and hot, but does not burn the oil. Saute the fish and flip when crispy and golden-brown. When both sides are done, let the fish sit on a paper bag to get rid of excess moisture (mushy is not an adjective commonly used to describe great fish). The bottom became mushy for me, so I just cooked it in the oven mushy-side up). Put the fish in the oven for about 7 minutes until the fish is flaky and white.

5. Finish the veggies by sautéing in butter, salt (generous), pepper, chopped garlic, and lemon. Make a sauce by adding a dollop of mayo to the  Crème fraiche. Also add lemon, salt, pepper, chopped rosemary, and minced garlic. That concludes the instructions; Eat as you like.

 

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