Recipe: Broiled Hunan Roosterfish Fillets and Roosterfish ala Vera Cruz for Melanie

BROILED HUNAN ROOSTERFISH FILLETS
Source: tubeN2/Big Fish/Dec. 29, 2004

3 tablespoons reduced-sodium soy sauce
1 tablespoon finely chopped green onion
2 teaspoons dark sesame oil
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon red pepper flakes
Nonstick cooking spray
1 pound roosterfish fillets

Combine soy sauce, onion, oil, garlic, ginger and red pepper flakes in small bowl.

Spray rack of broiler pan with nonstick cooking spray. Place fish on rack; brush with soy sauce mixture.

Broil 4 to 5 inches from heat 10 minutes or until fish flakes easily with fork. Serve on lettuce-lined plate, if desired.

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ROOSTERFISH A LA VERA CRUZ
Source: tubeN2/Big Fish/Dec. 29,2004

3/4 pound Roosterfish steaks, skinned, boned and cut into 1-inch cubes
3 tablespoons lime juice, divided
1/8 teaspoon black pepper
4 large tomatoes, seeded and diced
1 large onion, diced
3 large cloves garlic, finely minced
2 to 3 serrano peppers,* seeded and finely chopped Nonstick olive oil cooking spray
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice

Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.

Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.

Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.

Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro. Serve over rice. Garnish, if desired