Another Friday, Another Fish.

To prevent Lenten Friday's from getting monotonous, we have been preparing different fish dishes each week. This week, we found snapper fillets at the store, but needed a recipe since we don't often eat snapper. To remedy this problem, we went to a great cookbook, given to Nick by one of his aunts. The cookbook is Roy's Fish and Seafood, Recipes from the Pacific Rim. The recipe we used was from their section on Ehu, or Short Tailed Red Snapper, although I don't believe that is the particular kind of snapper we bought. The recipe, Lemongrass-and-Cilantro-Crusted Ehu with Sweet Black Rice and Mango was delicious.

Ingredients (for two):

2 tsp. minced fresh lemongrass
2 tsp. finely sliced scallions (green parts only)
1 tbsp fresh cilantro leaves
black pepper
1/4 c fish sauce
1/8 c soy sauce
1/4 c canola oil
2 snapper fillets
red bell pepper, julienned, for garnish (we used orange because it was all we could find)
mango, diced, for garnish

Combine the lemongrass, scallion, cilantro and black pepper to taste. Mix the soy sauce and fish sauce into a shallow dish and mix. Crust the fish with the lemongrass and cilantro mixture on one side. Place the fish crust side up in the dish with the sauce. Marinate the fish in the sauce for 5 minutes. Heat the canola oil in a nonstick skillet over medium-high heat and saute the fish for 2 to 3 minutes on each side, or until opaque throughout.

We served the fish with black mango-coconut rice topped with bell pepper, mango, and cilantro.

This was a relatively easy meal to put together. The fish came together in about 15 minutes. The snapper crust was slightly salty which contrasted with the sweetness of the mangoes nicely. Plus, I love cilantro, which is why I also chose to garnish with even more. I could have lived without the peppers, so I probably won't bother to get one the next time we make this.

I'm almost upset that Lent is over since now we won't have a built in excuse to make fish every Friday. But I guess that does mean that Easter is here, and I think I could probably live off deviled eggs for quite some time and be happy.

0 lovely comments:

Post a Comment