Mexican baked fish

Fish gets a lively flavorful yet easy treatment with tomatoes, almonds, garlic, butter, cayenne and lemon.

This is a southeastern Mexican recipe, from Tampico, or adapted from Moosewood chefs’ idea of Tampico cuisine. In any event, it is delicious!  And did I mention easy too.

Thanks to Sundays at Moosewood Restaurant, Mexican section.

 

For one or two people:

6 oz cod per person (or flounder, scrod or haddock)

1/3 c sliced almonds, toasted and cooled (bake on sheet pan for 5 mins until fragrant)

8-10 cherry tomatoes, or 1 small tomato (if you have none or it’s winter, use sun-dried tomatoes reconstituted in boiling water)

chopped parsley or cilantro

 

1 garlic clove, minced

1/8 t cayenne

2 T butter

lemon juice from ½ lemon

 

Preheat oven to 375 degrees.

 

  1. Toast almonds, and let cool. Mix with tomatoes, parsley and salt. Can make this 2-3 days ahead if refrigerated – will allow flavors to meld, although I would not do this with fresh tomatoes since I believe Tomatoes Do Not Belong in Refrigerator.
  2. Heat baking pan in oven; remove and add 2 T butter to melt. When ready to cook, lay fish in pan.
  3. Heat in small sauté pan over very low heat: garlic, butter, and cayenne. Add lemon juice.
  4. Put almond mixture on top of fish. (If using flounder, roll flounder around almond mixture.) Pour butter garlic mixture on top of almond mixture.image.jpeg
  5. Cover and bake 20+ minutes until fish is cooked and flaky. Wow!

 

Serve with roasted potatoes and plain boiled green beans.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s