This weekend I shopped, but for baking stuff, so when it came to cooking today’s lunch I had to go with the three things I had on hand (you will see the Campari tomatoes from last week). I could’ve done an episode of 5 ingredient fix… It turned out to be soo yummy and creamy I am in love with it and am taking some for lunch tomorrow.
FISH À LA “WHATEVER-IS-IN-THE-FRIDGE”
- 2 tilapia loins, cut in cubes
- 1/4 onion, chopped
- 4 Campari tomatoes, quartered
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 2 tbsp olive oil
- 1/4 c white wine (I used Chardonnay)
Heat one tablespoon oil in a medium temperature and fry the onion. Add the tomatoes and cook until the tomatoes soften a little. Add the parsley and garlic. Mix well. Remove from heat and pour into bowl. Return the pan to the flame, add second tablespoon oil and when hot, add the tilapia cubes. With a pair of tongs, turn tilapia so that all sides are white and seared. Return tomato mix to pan. Add salt and pepper to taste. The mix will look creamy. Add the wine and let it reduce until the creamy texture returns.
(apologies for the less-than-stellar picture, I forgot to take a picture of the plated version before eating it :D) It may not be the best-looking thing, but trust me, it was good.
Because tilapia is such a delicate fish, it will cook quickly. As you see from my picture, several of my cubes broke apart, so be careful if presentation matters.
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Growing up with a Peruvian grandmother has wonderful perks, the first of which is the at-home, direct classroom experience to that marvelous cuisine. With her, mom and dad, who also makes a very yummy one, I got accustomed to great-quality fish cebiche. Not only that -and my apologies to anyone reading this who has an allegiance to other cebiches- but my personal feeling has always been that Peruvian cebiche is the best of the many varieties you can find.
When thinking about the menu for the Easter spring lunch I cooked with my friends, I wanted something that would be fresh and cool, because I knew the weather would be steamy. What better for that, then, than a nice cebiche.
Yield: About 8 servings
For the cebiche
- 1 lb fresh white fish fillets (a meaty, boneless one, such as tilapia, sole or halibut), cut up in cubes
- 1/2 to 3/4 white onion, julienned
- 15 key limes or 7 regular limes, juice expressed
- 1 tsp ají amarillo paste or half a fresh one, seeded and diced in small pieces
- 1 tsp ají panca peruano, or half a fresh one, seeded and diced in small pieces
- 5 or 6 ice cubes
- salt and pepper to taste
For the garnish
- 8 medium-sized leaves romaine lettuce
- one large sweet potato, cooked, peeled and sliced in half circles
- 2 cups canchita, Peruvian roasted dry corn.
- Wash the onion with water and rinse. Repeat.
- In a glass bowl, add the onion and fish and wash with water twice.
- Add salt and pepper.
- Add the lime juice and pepper pastes (or the fresh diced ones). Mix well.
- Adjust spiciness and salt, if needed.
- Chill in the fridge for 30 minutes to an hour, stirring contents every 15 minutes or so before serving.
In a small bowl arrange the lettuce leaf, a couple of sweet potato wedges and some canchita at the bottom.
Top with cebiche
NOTES: For info on ají amarillo and ají panca, see the notes on this recipe
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