Red Spiced Fish With Green Salad Recipes

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SPICY GREEN SALAD WITH MANCHEGO AND PEARS



Spicy Green Salad with Manchego and Pears image

Provided by Ruth Cousineau

Categories     Salad     Cheese     Leafy Green     Vegetarian     Quick & Easy     Lunch     Pear     Fall     Winter     Seed     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/3 cup plus 1 tablespoon olive oil, divided
3 tablespoons Sherry vinegar
1 teaspoon mild honey
1 teaspoon grainy mustard
4 cups packed spicy salad greens, such as radish greens, watercress, and/or arugula, tough stems discarded
4 cups packed frisée (French curly endive), torn into bite-size pieces
1 (1/2-pound) piece Manchego cheese, rind removed and cheese shaved into 32 thin slices (preferably with a cheese plane)
8 small red or yellow Bartlett pears (preferably with stems)

Steps:

  • Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
  • Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
  • Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

GRILLED PANCETTA WRAPPED RIVER FISH WITH THREE CABBAGE-RICE SALAD



Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad image

Provided by Ming Tsai

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

4 whole freshwater fish, such as rainbow trout, 4 small fins removed from bottom, eviscerated, and scaled
3 tablespoons olive oil
2 large lemons, thinly sliced
1/2 pound pancetta, sliced into thin strips, like bacon
Salt and freshly ground black pepper
1 thick slice ginger
Three Cabbage Rice Salad, recipe follows
2 tablespoons Dijon mustard
1/3 cup rice wine vinegar
1 tablespoon minced fresh jalapenos
2 tablespoons cilantro, whole leaves
1/2 cup grapeseed oil
1/2 cup scallions, green parts only, cut 1/8-inch thick
1 cup red cabbage, cut into 1/8-inch ribbons
1 cup green cabbage, cut into 1/8-inch ribbons
1 cup Napa cabbage, cut into 1/8-inch ribbons
2 cups cooked basmati rice, cooked with 1 teaspoon paprika, and cooled to room temperature.
Salt and pepper

Steps:

  • Using a sharp knife, score the fish on each side. Season the inside with salt and pepper, and place 2 or 3 lemon slices inside the cavity of the fish. Rub the outside of each fish with the slice of ginger, and season the outside of the fish with salt and pepper. Wrap each fish with enough pancetta to cover the flesh, by laying the pancetta side by side in a shingled rectangle, and rolling the fish up in it.
  • Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the fillets over high heat, turning once, until the pancetta is crispy, about 4 to 6 minutes per side or until the fish is cooked through.
  • Plating: On a large oval plate, place a mound of the Three Cabbage Rice Salad and top with fish. Drizzle with a little reserved vinaigrette and sprinkle a dash of paprika on top.
  • In a large bowl, combine the mustard, vinegar, chiles, cilantro, and whisk in the oil. Put aside a couple of tablespoons, for garnish.
  • Add the cabbage and scallions and toss well. Season with the salt and pepper and allow to rest to flavor, about 3 minutes. Toss with rice and check for seasoning.

RED SPICED FISH WITH GREEN SALAD



Red spiced fish with green salad image

Spice up plain white fish fillets with Thai flavours in this healthy recipe

Provided by Good Food team

Categories     Dinner

Time 20m

Number Of Ingredients 9

4 fillets white fish , such as hake
4 tsp Thai red curry paste
1 avocado , sliced
1 cucumber , sliced into fingers
1 romaine or 2 Little Gem lettuces , leaves separated
small bunch coriander , roughly chopped
zest and juice 1 lime , plus extra to serve
1 tsp clear honey
250g brown rice , cooked, to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Brush each fish fillet with 1 tsp of curry paste, then roast on a baking sheet for 8-10 mins until the fish flakes easily.
  • Meanwhile, mix together the rest of the ingredients, apart from the rice, in a large bowl with some seasoning. Serve with the spiced fish and brown rice, plus extra lime wedges for squeezing over.

Nutrition Facts : Calories 221 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.67 milligram of sodium

SPICY GREEN MANGO SALAD WITH SMOKED FISH



Spicy green mango salad with smoked fish image

Excite the tastebuds with an Asian salad boasting big flavours like smoked mackerel and mango with a lovely crunchy texture that comes from the peanuts

Provided by Rick Stein

Categories     Dinner, Fish Course, Lunch, Main course

Time 25m

Yield 2 as a main course or 4 as a starter

Number Of Ingredients 11

4 smoked mackerel fillets
vegetable oil for deep-frying
1 green mango
1 large carrot
30g shallots , very thinly sliced
1 red bird's-eye chilli , finely chopped
25g roasted peanuts , roughly chopped
2 tsp palm sugar
1 tbsp fish sauce
1 tbsp lime juice
15g Thai basil , roughly chopped

Steps:

  • Skin the smoked mackerel fillets and break the meat into small flakes. Pour the oil into a frying pan to a depth of 2cm and heat to 190C (or until a small piece of bread browns in 20 secs). Sprinkle the fish pieces into the oil and deep-fry for 1 min or until crispy. It will probably all stick together at this point, but don't worry. Lift the fish out onto lots of kitchen paper, leave to cool, then break up into pieces again.
  • Peel the mango and carrot, then shred both (using a mandolin or shredder) into strips. Put the mango, carrot, shallots, chilli, peanuts and fish pieces in a large bowl and toss together. Mix the sugar with the fish sauce and lime juice (you can add more or less than 1 tbsp, depending on the tartness of the mango). Add to the salad with the Thai basil and toss together again. Pile into the centre of two medium-sized plates - or four small plates if serving as a starter - and serve immediately.

Nutrition Facts : Calories 438 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2.8 milligram of sodium

SPICY GRILLED SQUID AND GREEN BEAN SALAD



Spicy Grilled Squid and Green Bean Salad image

Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette - in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.

Provided by David Tanis

Categories     dinner, lunch, seafood, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large squid, whole bodies (tubes) and tentacles, cleaned (about 8)
Salt and pepper
3 to 4 tablespoons peanut oil or other vegetable oil
2 teaspoons toasted sesame oil
3 tablespoons lime juice or rice vinegar
1 tablespoon Asian fish sauce or 2 teaspoons finely chopped anchovy
1 tablespoon finely chopped ginger
2 garlic cloves, minced
1 jalapeño chile, seeds removed to lessen heat if desired, chopped or thinly sliced
1 red Fresno chile, seeds removed to lessen heat, chopped or thinly sliced
1 pound tender green beans or Romano beans, ends trimmed (topped and tailed)
1/2 cup slivered scallions, both white and green parts
1 small bunch cilantro, leaves and tender stems roughly chopped, plus a few sprigs reserved for garnish

Steps:

  • Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
  • Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
  • Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
  • Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
  • Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
  • Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 5 grams

FISH IN A RED SAUCE



Fish in a Red Sauce image

A typical sephardic recipe served cold at Passover.

Provided by Ben S.

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 13

¼ cup olive oil
¼ cup fresh parsley, minced
8 ounces pimento, chopped
salt and pepper
1 (28 ounce) can tomato puree
3 tomatoes, chopped
2 carrot, sliced
2 strips celery, sliced
2 cloves garlic, minced
water
3 tablespoons fresh lemon juice
6 (3 ounce) fillets cod
1 teaspoon white sugar

Steps:

  • In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
  • Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
  • When the fish is cooked, remove from heat. Let cool and serve cold

Nutrition Facts : Calories 235.6 calories, Carbohydrate 20.2 g, Cholesterol 36.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 18.6 g, SaturatedFat 1.4 g, Sodium 595 mg, Sugar 11 g

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