CHILI-SPICED COD WITH ROASTED CABBAGE SLAW
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet.
- Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon chile powder in a small bowl; set aside.
- Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chile powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.
- Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves.
Nutrition Facts : Calories 440, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 1261 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 27 grams, Sugar 1 grams
COCONUT CURRY FISH
A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.
Provided by MATHGOD
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
- Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 32.1 g, Cholesterol 27.3 mg, Fat 18 g, Fiber 5.1 g, Protein 18.9 g, SaturatedFat 13 g, Sodium 282.6 mg, Sugar 2.7 g
COCONUT CURRY FISH
Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.
Provided by Millie Peartree
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
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CRISPY COCONUT SHRIMP WITH SWEET RED CHILI SAUCE
From onceuponachef.com
Cuisine American, Asian, ThaiCategory AppetizersServings 4-6Calories 447 per serving
- Place the cornstarch, salt and cayenne pepper in a large zip-lock bag and mix well. Add the shrimp to the bag, seal shut and shake to coat evenly. Set aside.
- Using a fork, beat the egg whites in a small bowl until frothy. Place the coconut and sugar in a large shallow bowl or pie dish and mix well.
- Holding each shrimp by the tail, shake off excess cornstarch, dip into the egg whites (let the excess drip off), then dredge in the coconut mixture, turning to coat evenly (if the sugar drops to the bottom of the dish a bit, move the shrimp around so it gets coated with both the sugar and coconut.) Place the shrimp on foil-lined baking sheet in a single layer. Cover and refrigerate until ready to cook. This can be done several hours ahead of time.
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