by Sheila Connolly
Redfish was back
this week in my market (okay, flash-frozen then thawed). I loved working with
it for my recent Blackened Redfish recipe, because it stands up well to cooking
and has a pleasant flavor. The filets are small, but that means they cook fast,
so it’s a quick and easy dinner dish.
 |
| A pound of filets |
Spicy Fish
4 Tblsp olive oil
1 clove garlic, crushed or minced
 |
| Spices |
1 cup flour
1 tsp ground cumin
1 Tblsp dry mustard
1 Tblsp ground turmeric
1 tsp ground white pepper
1 tsp ground coriander
1 tsp curry powder
2 Tblsp cooking oil
1 lb fish filets (skinned)
Salt and pepper to taste
2 Tblsp lemon juice
In a small saucepan, heat the olive oil and
garlic over medium heat until the garlic just begins to brown (about 3 minutes—do
not burn!). Place in a small bowl and set aside to cool for an hour.
In a large bowl, combine the flour and spices.
In a cast-iron skillet, heat the cooking oil over
medium-high.
Dredge the fish filets in the flour-spice mixture
and shake off the excess. Season with salt and black pepper. Place the filets
in the pan and cook until they begin to brown lightly (1-2 minutes). Turn the
filets in the pan, then immediately remove the pan from the heat and let the
filets rest in the pan for about a minute.
Remember that garlic-flavored oil? Whisk it with
the lemon juice to make a kind of vinaigrette, the spoon it over the fish when
you serve—it really brightens up the flavor.
I decided to serve orzo on the side, but that
would have made a rather blah plate of food. So I took some cauliflower and
broccoli and a red pepper that I had on hand and cut them fine, then steamed
them in the microwave while I cooked the orzo (which takes longer than you’d
think), then blended them at the last minute. Love the colors!
Told you it was easy!
It's been a busy month, with not one but two new books!
Picked to Die is the latest in the Orchard Mystery series. You can find it at Amazon and Barnes & Noble
Seeing the Dead is the sequel to last year's Relatively Dead, and it looks like it's now part of a series (ebook only). Look for it at Amazon and Barnes & Noble
