Fish Fillet with Sauteed Vegetables and Tamarind Sauce

Earlier this year, when I visited with Chef Louis', he taught me how to make a Mexican main dish that was so simple, "fish sauteed with vegetable and a tamarind sauce".  He explained that the great thing about this dish is that you can easily substitute chicken for the fish.  This dish is very easy, quick, and doesn't require a lot of ingredients, yet is so delicious.

First, preheat your oven to 350 degrees.

You will need:
1  Grouper, (7 - 8 oz) fillet, per person


Note:  you can substitute any white fish.

fresh tomato slices, (a couple per entree')
chopped onion (about 2 Tabs. per entree')
chopped green peppers, (about 2 Tabs. each)
chopped carrots, (about 2 Tabs. per entree')
chopped zucchini, (about 2 Tabs. per entree')
1 cup of Tamarind syrup
salt and ground black pepper
ground chili pepper
1 Tabs butter, (per entree)
1 Tabs olive oil, (per entree)
aluminum foil

First, salt and pepper both sides of your fish

In a medium sauce pan, over medium high heat, add 1 Tablespoon of olive oil.

 Once the oil is hot, add the fish, and sear both sides of the fish.

 Your fish will have a nice opaque color.

 Remove the fish and place on a piece of aluminum foil, (make sure it is large enough to wrap the fish and vegetables, (approximately 9 inches by 9 inches).

Next add 1 Tablespoon of butter to the same pan,  (do not clean out the pan, you want to use the oil and bits of browning in the pan to flavor the vegetables).

 Add the chopped onion, chopped carrot, chopped zucchini, and chopped green pepper.

 Saute' the vegetables until they are just softened.  Don't forget to salt and pepper your vegetables.

Remember to stir the bottom of the pan, to remove the brown bits and incorporate them into the vegetables.  When your vegetables have softened, (after about 4 or 5 minutes), they will look like this.

Using a spoon, remove the vegetables from the pan, and place them over the fish in the foil.

Next place a couple of the sliced tomatoes on top of the vegetables, add some salt and pepper to the tomatoes.

Into the same pan, over medium heat, add 1 cup of tamarind syrup.

Note:  you can get tamarind syrup in the grocery store, in the specialty food section, (or in any Mexican food stores).  It is a very sweet syrup, and very dark - almost like a melted chocolate.

Next you will add your chili powder.

Note:  you can use any kind of chili powder, but it is best if you use a Mexican chili powder from the specialty foods section of the grocery store.

Add about 1 teaspoon of the chili powder to the syrup, to start.
Add salt and pepper, (about 1 teaspoon each).

Now you need to taste the syrup.  The key is to balance the sweetness of the tamarind syrup with the salt and the chili powder.  If you like a little heat, add more chili powder.  Also, the salt will counter the sweetness and neutralize the flavor.  You are looking for a balanced flavor.  You can only reach this by tasting and adding salt and tamarind syrup.  When you get the flavor that pleases your palate stop.

During this process, you will bring the syrup to a slight boil over medium heat. It will just be bubbling around the edges.  Keep tasting and mixing your salt and syrup to get to your balance.

Once the syrup is to the flavor that is neutralized, and pleasing to your palate, turn off the heat and pour the sauce over the fish and vegetables.

 Wrap the foil around the fish and vegetables, (making sure it is well sealed), and bake for 35 minutes in the oven at 350 degrees.

While the fish is baking, prepare your side dish of rice and salad.

And here is your finished dish !

Fish sauteed with vegetables in a tamarind sauce, served with a side of rice and a fresh crispy salad.

And remember, you can also substitute chicken for the fish.

Give this a try.  It's a main dish that is served on quite a few Mexican tables.  And it's so delicious.

Enjoy.

Cranberry-Pineapple Salad

With the holiday season starting this week, you may be looking for a different way to serve your cranberry dish, (something other than just opening up a can from the shelf).  This is a dish that's festive, refreshing, easy to make, and our family request several times a year, (and there's never any leftovers).

You will need:
1 (20 oz) can crushed pineapple in it's own juice
2 packs (3 oz each) red jello (strawberry, raspberry, cherry, or cranberry flavor - your choice)
1 cup (whole berry) cranberry sauce
1 medium sized pear
2/3 cup chopped nuts

 First, drain the juice from the crushed pineapple.

Add enough cold water to the pineapple juice to measure 3 cups.   Add the liquid to a sauce pan and bring to a boil, (or heat in a microwave).

Pour the dry gelatin into a medium bowl.

Add the hot liquid to the gelatin.

Note:  The flavor of jello you use is whatever kind your family likes.  If you are cutting back on sugar, you can use sugar free jello, (that is what I am using today).

 Stir until completely dissolved.  Place mixture in the refrigerator for one hour, to cool and just start to gel.

 It's been one hour, and the jello just starts to coat a spoon when you dip the spoon into the jello mixture.

Core the pear, cut into quarters, (length wise), and slice into thin slices.


Note:  you can change up what type of fruit you add to this salad, (just like you can change what flavor gelatin you use).  Sometimes I use apple and celery or carrots.

Add the crushed pineapple to the jello mixture.

 Add the 1 cup of whole berry cranberry sauce to the jello mixture.

 Note:  You can use homemade cranberry sauce, (which is what I am using today), or you can use store bought canned.  But, you have to use whole berry cranberry sauce.  If you make a good cranberry sauce, then by all means, use it.  This is a good way to use up leftover cranberry sauce.

 Add the sliced pear to the jello mixture.

 Add the chopped nuts.


Note:  you can use whatever kind of nuts your family likes.  Sometimes I use pears and pecans, or apple, celery and walnuts.  It's your salad - so make it your own.

 Give the jello a good stir.

 If you want to mold the salad, now is the time to pour it into your mold.  Otherwise, just leave it in your bowl

Refrigerate for about 4 hours until the firm.

 It's been 4 hours, and my gelatin is now set up.

I just dip my pan in a little warm water for a couple of minutes to loosen it, turn if over on a plate.

 And my cranberry-pineapple salad is ready to eat.

 Sometimes I just serve my salad in a pretty glass bowl.

When you cut a slice of the salad, you can see the pineapple, pear, cranberries, and nuts.  It has the sweetness from the jello, the slight tartness from the cranberry, and the wonderful fruit.  Kids think of this as a fun dessert, adults like the addition of the fruit and nuts with the jello and cranberries.

So mix up your favorite flavors and give the jello salad a try.

Enjoy !

Salmon Patties

In a previous post, I mentioned how I prepared my baked salmon - and I mentioned that I sometimes use leftovers for salmon patties.  Here is my recipe for salmon patties, using the leftover baked salmon.

You will need:
About 1 pound of baked salmon
3 green onions,
1/4 of a medium green pepper
1/2 of a medium Anaheim pepper
1 large egg
1/2 cup bread crumbs
4 Tabs mayonnaise
1 Tabs yellow mustard
3 Tabs chopped fresh parsley
1 Tabs lemon juice
Baking spray

 In a medium bowl, shred the baked salmon.

Note:  you will notice that I don't add any seasonings, the salmon was already seasoned when I baked it.

Note:  you can also substitute canned or pouches of store salmon.  However, I find that using fresh salmon that you've baked and seasoned tastes so much better.  Just be sure to remove any bones that may be in the canned salmon.

Finely chop the green onion, Anaheim chili, and green pepper.

Note:  If you don't want to add the Anaheim chili that's OK.  Also, you can substitute a sweet red pepper for a green pepper if you like.

Add to the bowl with the salmon.

 Lightly beat the egg, and add to the bowl.

Add 2 Tablespoons of mayonnaise.

Add 1 Tablespoon of yellow mustard.

Add 1/2 cup of bread crumbs.

Note:  if you like, you can use panko bread crumbs.

Mix together lightly to incorporate all ingredients.

Spray a non stick skillet with baking spray, very well.  Heat over medium heat.

 Form patties, using approximately 1/3 cup of salmon mixture, (about the size of a hamburger patty).

You will get 5 or 6 patties, depending on how thick you make your patties.

Cook for 4 or 5 minutes, until lightly brown.

 Spray the top of the salmon patty, then flip over and cook for another 4 or 5 minutes until lightly brown on the second side.

 While the patties are cooking - let's make our parsley mayo spread.

In a small bowl add 2 Tablespoons of mayonnaise.

Squeeze the juice of 1/2 of a lemon, (1 Tablespoon).   Note:  If you don't have fresh lemons, use bottled lemon juice or white vinegar - but fresh give a much better flavor.

Finely chop a handful of fresh parsley leaves -3 Tablespoons, and add to the mayo mixture.

 Stir well.

Your salmon patties are now ready to serve.

We like to serve ours on a lightly toasted onion roll, or a toasted egg bun.

If you're trying to cut carbs, a nice lettuce leaf is a good alternative to a bun.

These make a great lunch, or a couple are a good dinner entree'.

Let me know how your family enjoyed the salmon patties.

ENJOY !