I AM GOING TO SCREAM AT YOU AND TELL YOU HOW MUCH WE LOVE THE MEXICAN EVERYDAY COOKBOOK AGAIN. BECAUSE I'VE TOLD YOU SO MANY TIMES THAT I FEEL LIKE THIS IS THE ONLY WAY TO GET MY POINT ACROSS. IT'S SO GOOD. DO YOU HEAR ME?
THIS cookbook is so good. I'll take the caps off now. I have blogged every single recipe that we've made from it. And every single one has been so amazing.
We're starting to cook more fish. This was our first attempt and it certainly did not disappoint. Try it!
INGREDIENTS:
4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, sliced 1/8-inch thick
1 tablespoon vegetable or olive oil
Salt
1 (15-ounce) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
⅓ cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
About ¼ cup sliced canned pickled jalapenos
1 tablespoon jalapeno pickling juice
Four 4- to 5-ounce (1 to 1¼ pounds total) skinless fish fillets, preferably ¾ to 1 inch thick (mahi, halibut, black cod and striped bass are good options) We used cod and could get by with only two 4-5 oz pieces.
DIRECTIONS:
Turn on the oven to 400 degrees. Scoop the sliced potatoes into a microwaveable 8×8-inch baking dish. Drizzle on the oil and sprinkle with ½ teaspoon salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.
Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.
Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.
Slide the baking dish into the oven. Bake for 20 minutes, until the fish flakes when pressed firmly.
Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro, and serve right away.
1 tablespoon vegetable or olive oil
Salt
1 (15-ounce) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
⅓ cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
About ¼ cup sliced canned pickled jalapenos
1 tablespoon jalapeno pickling juice
Four 4- to 5-ounce (1 to 1¼ pounds total) skinless fish fillets, preferably ¾ to 1 inch thick (mahi, halibut, black cod and striped bass are good options) We used cod and could get by with only two 4-5 oz pieces.
DIRECTIONS:
Turn on the oven to 400 degrees. Scoop the sliced potatoes into a microwaveable 8×8-inch baking dish. Drizzle on the oil and sprinkle with ½ teaspoon salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.
Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.
Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.
Slide the baking dish into the oven. Bake for 20 minutes, until the fish flakes when pressed firmly.
Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro, and serve right away.
This was so packed with flavor and so dang delish. If you are wanting to cook fish, start here! This is amazing! You won't regret it :)
No comments:
Post a Comment