GROUPER FILLETS WITH GINGER AND COCONUT CURRY
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Categories dinner, easy, curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams
GINGER SALMON
This sweet and tangy topping makes a fabulous tasting piece of salmon taste even better. It is the best I've had!
Provided by SVPORTER
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, blend olive oil, honey, Dijon mustard and ginger
- Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 5.3 g, Cholesterol 67 mg, Fat 14.7 g, Protein 22.6 g, SaturatedFat 2.8 g, Sodium 161.1 mg, Sugar 4.3 g
FAST SALMON WITH A GINGER GLAZE
This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Season salmon fillets with salt.
- Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
- Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
- Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
- Sprinkle basil on top of salmon; spoon glaze over basil.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 13.4 g, Cholesterol 100 mg, Fat 13.7 g, Fiber 0.1 g, Protein 48.4 g, SaturatedFat 3.1 g, Sodium 519.1 mg, Sugar 10.6 g
FISH IN GINGER SAUCE
This is far easier than the list of ingredients may indicate. If you enjoy fishing, this is a great way to prepare your fresh catch, whether bass, bluegill, crappie, perch or walleye fillets. It's great with tilapia fillets too. I came up with this Asian-like recipe after years of experimenting and tweaking. It has a little spice kick to it from the Szechuan stir-fry sauce, but anyone can handle it, even kids. I posted a 5 minute video of myself making this dish on YouTube under the title "Fish in Ginger Sauce" (from Juanelo1946)."
Provided by Mr. Sandman
Categories Tilapia
Time 27m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Fillets should be wet.
- In a small bowl mix the first six ingredients.
- Heat skillet over medium high heat.
- Add vegetable oil to skillet.
- Put breading in one gallon sealable plastic bag.
- Add the fillets to the bag and shake to coat them thoroughly.
- Put the breaded fillets onto clean plate.
- Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
- Turn over fillets and brown on other side for another minute.
- Turn heat down to medium.
- Pour in the soy sauce mixture.
- Turn fish over one last time.
- Cover pan and let it simmer about 3-4 minutes more (see note).
- Transfer fillets to serving platter and pour sauce from skillet over top.
- Sprinkle the chopped green onions over the top.
LIME AND GINGER FISH FILLETS
My favourite flavours combine to make this succulent and healthy fish dish. Perfect for BBQs when you want something other than steak and sausages.
Provided by dale7793
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
- Place fish fillets in a single layer in a large shallow dish.
- Pour the ginger mixture over the fish.
- Cover and marinate in fridge for 1 hour.
- Place each fish fillet onto a piece of lightly oiled foil.
- Top each one with some of the ginger mixture from the dish and some lime leaves.
- Fold in the edges of the foil and enclose fish well.
- Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
- Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
- Goes well with stir-fried Asian vegetables and rice.
SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
- Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
- Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
- Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
- Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
- Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
- While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 26 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 808 milligrams, Sugar 4 grams, TransFat 1 gram
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