Braised Fish With Spicy Tomato Sauce Recipes

BRAISED FISH WITH FENNEL AND TOMATO

Steps:

• Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
• Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
• Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
• Serve:Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

SEA BASS AND SPICY TOMATO SAUCE OVER BRAISED FENNEL

Steps:

• Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices.
• Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and braise, covered, stirring occasionally, until vegetables are tender, about 20 minutes.
• Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish.
• Preheat oven to 450°F.
• While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes.
• Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 20 to 25 minutes. Sprinkle with fennel fronds.

BRAISED FISH WITH FENNEL AND TOMATO

Steps:

• Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
• Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
• Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
• Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
• If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.

BROWNED AND BRAISED FISH IN TOMATO SAUCE

Steps:

• Put half the oil in a deep skillet wide enough to accommodate the fish. Turn heat to medium high. Sprinkle fish with salt and pepper, and dredge skin side in flour. When oil is hot (a pinch of flour will sizzle), put fish in pan skin side down and cook, adjusting heat as necessary so fish browns but does not burn. Cook without turning 5 to 10 minutes, until bottom of fish is nicely browned. Turn off heat, and carefully remove fish to a platter, browned side up.
• Let pan cool a few moments, and wipe it out with paper towels. Add the remaining oil and the onion, garlic and pepper; cook together over medium-high heat, stirring occasionally, until softened, about 10 minutes. Add tomatoes and, if you are using them, capers. Cook, stirring occasionally, until tomatoes break up, 5 to 10 minutes; adjust heat so mixture bubbles steadily but not violently.
• Return fish to pan skin side up, and cook just until fish is tender. Garnish, and serve fish with sauce.

BRAISED FISH WITH SPICY TOMATO SAUCE

Steps:

• Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium heat. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add tomato paste and cook, stirring constantly, until darkened, about 1 minute.
• Stir in spinach, 1 1/2 cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high heat. Cook, stirring occasionally, 3 to 4 minutes.
• Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness.