I. It’s rough to be an Orange Roughy.
I made this after an afternoon of outdoor lindy hop dancing at Dupont circle.
Ingredients:
1 onion
2-3 Roma tomatoes, sliced
a few tablespoons oil
3 large fresh cloves of garlic chopped
1-2 tablespoons fresh chopped ginger
1 tablespoon tamarind paste
1 large filet of Orange Roughy
Sea salt
Black pepper
Pinch of Indian red pepper
Directions.
Slice onions in to rounds and let them sizzle in the oil in a frying pan over medium to heat.
Place the tamarind paste in a small bowl with a ¼ cup of water. Separate out the seeds and fruit flesh so that the past dissolves and you get sort of a brown sauce.
Add the tomatoes, garlic, and ginger. Stir.
Add the tamarind liquid and let all the ingredients reduce for a minute.
Add the fish and cover it with what’s in the pan. Cover and reduce heat.
Add salt and pepper to taste.
On the plate, add the pinch of Indian red pepper to garnish and for a tiny bite.
Serve with rice or on its own.
The filet I bought at the supermarket was fished from the waters near New Zealand. It’s a firm, white fish with a very nice buttery flavor. However, after more research, I found that this species is severely over-fished and on Seafood Watch’s avoid list.
II. Mahi Mahi
They’re not singing about this fish.
This is similar to the previous recipe with the addition of water chestnuts and sesame oil.
Sauce: Grated garlic, fresh tomato, tamarind paste, S&P.
Cook Mahi in sesame oil and sauce with water chestnuts.
III. Perch Curry
Ingredients:
½ lb fresh perch filets
6 oz coconut milk
freshly grated garlic (1 clove elephant or 4 regular cloves)
2 medium tomatoes diced
1 tablespoon curry powder
*pinch red cayenne powder
salt to taste
Directions:
Let coconut milk, garlic, tomatoes, and spices simmer on medium-low until the sauce thickens.
Add perch filet-side-down (skin up) in the sauce, reduce heat and cover
Ready to eat when perch curls and flakes with the touch of a fork.
Can be serves alone or with rice.
I made this and shared it with my Japanese roommate who said, “I wish you could speak Japanese, because ‘delicious’ is English isn’t what I want to express”
* It depends on how hot you like your curry
VI. Crab-esque Salad
Surimi, Kanikama, Imitation Lobster, I like to call it “crab with a ‘k’”, whatever you call it, it’s mostly Alaska Pollock and it’s lovely on a bed of mixed spring greens.
Ingredients
Spring Mix
Crab with a “k”
Slivered or blanched almonds
Sliced bell pepper
Olive oil Vinaigrette
