Fiesta Fish

Yes this fish looks fancy, it is also so delicious! Don’t let the long directions steer you away from this fabulous fish! It is so light and refreshing and I bet it would be even better if you grilled the fish!

Fiesta Fish

fiesta fish

Ingredients
1 lb whitefish of your choice (I used Sole)
Salt and freshly ground black pepper
paprika
Drizzle of olive oil

Onion and Jalapeño quick pickle:
1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced

Avocado and Mango Salsa
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh parsley leaves, plus more for garnish
1/4 cup chives, chopped

Directions
Onion and Jalapeno quick-pickle:
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you bake the fish.

Preheat the oven to 350. Sprinkle each side of the fish with salt, pepper, paprika, and a drizzle of olive oil. Bake until cooked through (about 20 minutes).

While the fish cooks, make the Avocado Mango Salsa:
Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the parsley, chives, and salt and pepper and toss gently to combine.

When the fish is done cooking, coat the fish in the pan with most of the onion and jalapeño mixture and let it marinade for 5 minutes. Save a little to add onto the plate before serving.

To assemble, add the fish to the plate, add some onion and jalapeño mixture on top of the fish, and finish with a scoop of avocado and mango salsa. If there is any juice left to the onion and jalapeño mixture, drizzle that on top as well.

Recipe source: http://www.foodnetwork.com/recipes/bobby-flay/tirado-de-mahi-mahi-recipe.html

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Mediterranean Halibut Sandwich

One of my favorite home-made sandwiches so far! I made it on a weekend for lunch and it was so delish and really easy to make. It is basically an up-scale tuna salad sandwich! This recipe calls for halibut, but my local grocery store didn’t have halibut so I used Sole. I bet lump crab, or lobster would be another great substitute. It will pack great for my future summer picnics!

Mediterranean Halibut Sandwich

mediterranean halibut sandwich

Ingredients

Fish:
Cooking spray
1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned (I used Sole)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling
Bread:
1 loaf ciabatta bread, ends trimmed, halved lengthwise
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and halved (I used garlic infused olive oil instead of rubbing the garlic on after)
Filling:
1/3 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon capers, drained
Zest of 1 large lemon
Juice of 1/2 of lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups arugula

Directions

For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with oil or cooking spray. Set aside.

Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.

For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread with a spoon. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic if you didn’t use garlic infused olive oil.

For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, lemon juice, salt, and pepper.

Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.

Recipe Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mediterranean-halibut-sandwiches-recipe.html