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Photo: Penny De Los Santos
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼poundsfirm whitefish fillets, such as tilapiaorsnapper½teaspoonkosher salt½teaspoonground pepper¼cupall-purpose flour3tablespoonssafflower oil, divided1shallot, finely chopped1tablespoongrated fresh ginger2cloves garlic, minced½cuplow-sodium vegetable broth1tablespoontamarind concentrate2teaspoonsgranulated sugar1smallScotch bonnet chile pepper (see Tip)orother hot pepper, such as serrano1cinnamon stick4bay leaves1tablespoonlemon zest2tablespoonschopped fresh culantro (see Tip)orcilantro
Cook Mode(Keep screen awake)
Ingredients
1 ¼poundsfirm whitefish fillets, such as tilapiaorsnapper
½teaspoonkosher salt
½teaspoonground pepper
¼cupall-purpose flour
3tablespoonssafflower oil, divided
1shallot, finely chopped
1tablespoongrated fresh ginger
2cloves garlic, minced
½cuplow-sodium vegetable broth
1tablespoontamarind concentrate
2teaspoonsgranulated sugar
1smallScotch bonnet chile pepper (see Tip)orother hot pepper, such as serrano
1cinnamon stick
4bay leaves
1tablespoonlemon zest
2tablespoonschopped fresh culantro (see Tip)orcilantro
DirectionsPat fish dry with paper towels and season with salt and pepper. Dredge each fillet lightly in flour, shaking off any excess.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the fish and cook undisturbed until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, about 3 minutes more. Transfer to a paper-towel-lined plate.Add the remaining 1 tablespoon oil and shallot to the pan. Cook, stirring occasionally, until the shallot is soft, about 2 minutes. Add ginger and garlic; cook, stirring, for 1 minute. Stir in broth, tamarind and sugar. Bring to a simmer and cook, scraping up any browned bits, until the sugar is just dissolved, about 1 minute. Add chile, cinnamon stick, bay leaves and lemon zest. Cover and reduce heat to a low simmer. Simmer for 5 minutes. Remove from heat.Transfer the fish to a serving platter. Discard cinnamon stick and bay leaves; pour the sauce over the fish. Top with culantro (or cilantro).Tips:Scotch bonnet chiles are a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Much stronger than cilantro (a cousin), culantro is a long-leafed herb that’s widely used in Latin American, Southeast Asian and Caribbean cooking. Buy it fresh at international markets or dried online.Originally appeared: EatingWell Magazine, March 2022
Directions
Pat fish dry with paper towels and season with salt and pepper. Dredge each fillet lightly in flour, shaking off any excess.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the fish and cook undisturbed until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, about 3 minutes more. Transfer to a paper-towel-lined plate.Add the remaining 1 tablespoon oil and shallot to the pan. Cook, stirring occasionally, until the shallot is soft, about 2 minutes. Add ginger and garlic; cook, stirring, for 1 minute. Stir in broth, tamarind and sugar. Bring to a simmer and cook, scraping up any browned bits, until the sugar is just dissolved, about 1 minute. Add chile, cinnamon stick, bay leaves and lemon zest. Cover and reduce heat to a low simmer. Simmer for 5 minutes. Remove from heat.Transfer the fish to a serving platter. Discard cinnamon stick and bay leaves; pour the sauce over the fish. Top with culantro (or cilantro).Tips:Scotch bonnet chiles are a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Much stronger than cilantro (a cousin), culantro is a long-leafed herb that’s widely used in Latin American, Southeast Asian and Caribbean cooking. Buy it fresh at international markets or dried online.
Pat fish dry with paper towels and season with salt and pepper. Dredge each fillet lightly in flour, shaking off any excess.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the fish and cook undisturbed until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, about 3 minutes more. Transfer to a paper-towel-lined plate.
Add the remaining 1 tablespoon oil and shallot to the pan. Cook, stirring occasionally, until the shallot is soft, about 2 minutes. Add ginger and garlic; cook, stirring, for 1 minute. Stir in broth, tamarind and sugar. Bring to a simmer and cook, scraping up any browned bits, until the sugar is just dissolved, about 1 minute. Add chile, cinnamon stick, bay leaves and lemon zest. Cover and reduce heat to a low simmer. Simmer for 5 minutes. Remove from heat.
Transfer the fish to a serving platter. Discard cinnamon stick and bay leaves; pour the sauce over the fish. Top with culantro (or cilantro).
Tips:
Scotch bonnet chiles are a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Much stronger than cilantro (a cousin), culantro is a long-leafed herb that’s widely used in Latin American, Southeast Asian and Caribbean cooking. Buy it fresh at international markets or dried online.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)284Calories13gFat13gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
