Whenever Jon orders fish at a restaurant I'll try it. When we were on vacation in the USVI, I did eat some of his Caribbean lobster and sea bass - I liked both but couldn't order it for myself and eat a large portion.
Tonight I decided to try a recipe that would add a lot of flavor and texture. I found this recipe for Cumin-Chili Fried Fish on the Epicurious web site. I made a few changes and added a fresh pico de gallo topping. My adaptation is below.
Ingredients for Fish
- 2 Orange Roughy filets
- Black pepper, cumin, chili powder
- 1 egg
- 4 tbsp matzo meal
- Approximately 1/3 c olive oil - enough to nicely coat the bottom of a pan
- Generously coat fish with black pepper, cumin, and chili powder
- Dip in egg, and then dip in matzo meal
- Heat oil in a large pan
- Add fish and cook for approximately 3-4 minutes on each side, being careful not to overcook. Remove fish from pan and place on paper towels.
Pico de Gallo
This recipe is similar to how I make my salsa and made enough to top both pieces of fish. Just mix everything together and chill.
- 1 tomato, the outer edges only (no seeds or pulp), chopped
- 1/2 jalapeno, finely chopped
- 1/2 sm yellow onion, finely chopped
- 1 tbsp chopped red onion
- 1/2 clove garlic, minced
- Approximately 2-3 tbsp chopped fresh cilantro
- Salt - approximately 1/2 tsp
Wow, I ate an entire filet of fish!! The spices - cumin and chili powder - gave it really good flavor, and the matzo meal made it nice and crispy. The cold pico was the perfect topping and went perfectly with the spices in the fish. I enjoyed this meal, and am looking forward to experimenting with other fish recipes.Print this post