Basically, any firm fish will work for this recipe such as cod, sea bass, flounder, salmon, mahi mahi, snapper, haddock, orange roughy, grouper, monkfish, squid… you could even make this dish using shellfish such as shrimp, scallops, mussels, clams… or a combination of various seafood would be delicious.
FISH IN SPICY TOMATO SAUCE
Ingredients:
4-6 fish fillets of choice (boneless/skinless), I used mahi mahi
2 large shallots, thinly sliced
2 large garlic cloves, thinly sliced
1” piece of ginger, peeled & finely grated
good pinch of red chili flakes, to taste
pinch of smoked Spanish paprika
¼ tsp ground cumin powder
½ tsp ground coriander powder
salt & pepper, to taste
1 can of chopped tomatoes (12-14 ounces)
1 tbsp olive oil (you can also use vegetable or canola oil)
juice of ½ lemon
freshly chopped cilantro leaves (or basil) for garnish
METHOD:
In a large deep skillet on medium heat, add the oil. When hot, add the shallots & sauté until just lightly browned. Then add in the garlic along with the ginger and the spices (red chili flakes, paprika, ground cumin powder, ground coriander powder, salt & pepper). Mix well and let the spices cook for a few minutes before adding in the chopped tomatoes. Let cook for about 5 minutes and then carefully – add the fish fillets to the spicy sauce. Now reduce the heat to low, cover and let cook for 6-8 minutes or until the fish is tender & completely cooked. The timing will really depend on the variety of fish you are cooking.
Alternatively, you could simply season the fish fillets with a little salt, pepper & your favorite spices. Next, pan fry the fish fillets in another pan with just a little oil until crispy & browned on both sides. Then transfer the fish fillets to the spicy sauce & let them finish cooking for a few minutes in the sauce. But do not cover the pan during the cooking process if you plan to use this technique – otherwise your fish fillets will lose all of their crispiness!
Finish the dish with a good squeeze of lemon & garnish with the cilantro leaves. Serve with your favorite vegetables or a salad & some rice or even couscous will work beautifully. Enjoy!
VARIATIONS:
For a yummy vegetarian version, you can make this dish using round eggplant slices (about ½” thick). Simply season the eggplant with a little salt, pepper & your favorite spices. Then coat the eggplant in a little rice flour & pan fry the slices in another pan with just a little oil until crispy & browned on both sides. Next, transfer the eggplant to the spicy sauce & let them finish cooking for a few minutes in the sauce. But do not cover the pan during the cooking process otherwise your eggplants will lose all of their crispiness! Then follow the rest of the recipe as directed.
