About Fish: Straightforward Home cooking by Alan Hughes

Author:Alan Hughes [Hughes, Alan]
Language: eng
Format: epub
Published: 2018-11-15T18:30:00+00:00

Ingredients for 4 servings

3 cups of napa cabbage

1 tablespoon garlic powder

1/2 red pepper

1 tablespoon dried oregano

2 fillets of red snapper

1/2 yellow pepper

1 teaspoon cayenne

4 medium red tomatoes

1 cup chopped scallions

1 teaspoon rubbed sage

1 small onion

1/2 lemon juice

1 teaspoon paprika

2 cloves of garlic

2 tablespoons extra virgin olive oil

1 teaspoon salt

3 tablespoons scallions

4 tablespoons butter melted

1 teaspoon black pepper

1 medium jalapeño

1 1/2 teaspoon onion powder

2 tablespoons chopped cilantro

Mix all the spices and set aside.

Without using any oil, place each piece of fish

cut the fish in four equal portions and set aside cut both peppers into a thin julienne and place in directly on the hot pan. place no more than two

refrigerated.

a bowl. cut the napa cabbage thinly and mix it

pieces of fish at a time. the pan will smoke heavily.

together with the sliced peppers, scallions, the extra After about 3 minutes flip each fish and cook an For the tomato sauce:

virgin olive oil, lemon juice and a good amount

additional 2 to 3 minutes on the remaining side.

cut the tomatoes in quarters, add salt to them and of salt. Mix, taste, cover with plastic wrap and Right before taking the fish out of the pan, add let sit for about ten minutes.

refrigerate.

3 tablespoons of water to the pan so it creates

cut the fish into four equal size portions. coat each a small amount of steam that will help cook the

place a medium cast iron pan on the stove on

piece of fish with the melted butter and generously inside of the fish. the water will evaporate very medium high heat with 2 tablespoons of oil. peel the spread the spice mix on both sides of the fish until it quickly.

onion cut in quarters and add to the pan together is very well coated.

take each piece of fish out of the pan, place in a with the crushed garlic cloves and chopped jalapeño.

Heat a cast iron pan until it is very hot, lower the plate and repeat the process with the remaining 2

Stir with a wooden spoon until the onion takes a heat so it stabilizes the temperature of the pan. the pieces of fish. Serve the fish immediately alongside a light brown color. Remove from the pan, add to a pan still should remain very hot.

good helping of the very cold napa slaw.

blender together with the cut tomatoes. Blend until the mixture is slightly chunky. Adjust the seasoning and set aside.

For the tortillas:

cut the tortillas by tearing them apart with your hands or cutting them with a knife in quarters roughly.

AlAn HUgHeS 48 ABOUT FISH

AlAn HUgHeS 49 ABOUT FISH

alan hughes interior ok.indd 48

10/16/18 11:03 AM

BlAckened cATFISH WITH nApA SlAW

cHIlAqUIleS de SnApper

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