by Sheila Connolly
Redfish was back this week in my market (okay, flash-frozen then thawed). I loved working with it for my recent Blackened Redfish recipe, because it stands up well to cooking and has a pleasant flavor. The filets are small, but that means they cook fast, so it’s a quick and easy dinner dish.
|A pound of filets|
4 Tblsp olive oil
1 clove garlic, crushed or minced
1 cup flour
1 tsp ground cumin
1 Tblsp dry mustard
1 Tblsp ground turmeric
1 tsp ground white pepper
1 tsp ground coriander
1 tsp curry powder
2 Tblsp cooking oil
1 lb fish filets (skinned)
Salt and pepper to taste
2 Tblsp lemon juice
In a small saucepan, heat the olive oil and garlic over medium heat until the garlic just begins to brown (about 3 minutes—do not burn!). Place in a small bowl and set aside to cool for an hour.
In a large bowl, combine the flour and spices.
In a cast-iron skillet, heat the cooking oil over medium-high.
Dredge the fish filets in the flour-spice mixture and shake off the excess. Season with salt and black pepper. Place the filets in the pan and cook until they begin to brown lightly (1-2 minutes). Turn the filets in the pan, then immediately remove the pan from the heat and let the filets rest in the pan for about a minute.
Remember that garlic-flavored oil? Whisk it with the lemon juice to make a kind of vinaigrette, the spoon it over the fish when you serve—it really brightens up the flavor.
I decided to serve orzo on the side, but that would have made a rather blah plate of food. So I took some cauliflower and broccoli and a red pepper that I had on hand and cut them fine, then steamed them in the microwave while I cooked the orzo (which takes longer than you’d think), then blended them at the last minute. Love the colors!
Told you it was easy!
Picked to Die is the latest in the Orchard Mystery series. You can find it at Amazon and Barnes & Noble
Seeing the Dead is the sequel to last year's Relatively Dead, and it looks like it's now part of a series (ebook only). Look for it at Amazon and Barnes & Noble