COD FISH WITH PEANUT SAUCE
"Besides brown or white rice, a fresh fruit salad, including pineapple and papaya, would make a perfect accompaniment to this dish."
2 Tbsp. finely-grated ginger, about 2 inches ginger root
2 Tbsp. grated or pressed garlic, about 4 large cloves
1 Tbsp. ground crab boil or fish seasoning powder
2 tsp. freshly ground black pepper
4 pieces filet of cod or scrod, 4 oz. each
2 large onions
3 large tomatoes, about 2 1/4 pounds, seeded and chopped
1 1/2 Tbsp. canola oil
2 Tbsp. tomato paste
2 Tbsp. sugar (see note)
1 tsp. salt
3 Tbsp. smooth peanut butter, preferably natural*
3 cups cooked rice (for serving)
Combine ginger, garlic, crab boil seasoning and black pepper, making a thick, rough paste. Spread each piece of fish evenly on both sides with a quarter of the paste. Set the fish on a plate, cover with plastic wrap and refrigerate 8 hours or overnight.
Coarsely chop one of the onions. Cut the other one into half-inch slices. Puree the chopped onion with the tomatoes in a food processor or blender.
Heat oil in a large skillet. Saute the sliced onion until golden and very soft, 8-10 minutes, reducing the heat, if necessary.
Add the pureed mixture, tomato paste, sugar and salt. Simmer 15 minutes over medium heat, stirring occasionally.
Dissolve peanut butter in 1 1/2 cups lukewarm water. Mix this into tomato sauce. Simmer 15 minutes.
Add fish with the seasoning paste to the pan. Cook uncovered over medium heat for 10 minutes. Carefully turn the fish. Reduce heat and cook gently 10 minutes. The fish will be opaque and separate into large, flaky pieces.
Serve over, or accompanied by, the rice.
*If using peanut butter with dextrose or other sweetening, reduce sugar to 1 tablespoon.
Makes 4 servings, each containing 476 calories and 13 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research
"Besides brown or white rice, a fresh fruit salad, including pineapple and papaya, would make a perfect accompaniment to this dish."
2 Tbsp. finely-grated ginger, about 2 inches ginger root
2 Tbsp. grated or pressed garlic, about 4 large cloves
1 Tbsp. ground crab boil or fish seasoning powder
2 tsp. freshly ground black pepper
4 pieces filet of cod or scrod, 4 oz. each
2 large onions
3 large tomatoes, about 2 1/4 pounds, seeded and chopped
1 1/2 Tbsp. canola oil
2 Tbsp. tomato paste
2 Tbsp. sugar (see note)
1 tsp. salt
3 Tbsp. smooth peanut butter, preferably natural*
3 cups cooked rice (for serving)
Combine ginger, garlic, crab boil seasoning and black pepper, making a thick, rough paste. Spread each piece of fish evenly on both sides with a quarter of the paste. Set the fish on a plate, cover with plastic wrap and refrigerate 8 hours or overnight.
Coarsely chop one of the onions. Cut the other one into half-inch slices. Puree the chopped onion with the tomatoes in a food processor or blender.
Heat oil in a large skillet. Saute the sliced onion until golden and very soft, 8-10 minutes, reducing the heat, if necessary.
Add the pureed mixture, tomato paste, sugar and salt. Simmer 15 minutes over medium heat, stirring occasionally.
Dissolve peanut butter in 1 1/2 cups lukewarm water. Mix this into tomato sauce. Simmer 15 minutes.
Add fish with the seasoning paste to the pan. Cook uncovered over medium heat for 10 minutes. Carefully turn the fish. Reduce heat and cook gently 10 minutes. The fish will be opaque and separate into large, flaky pieces.
Serve over, or accompanied by, the rice.
*If using peanut butter with dextrose or other sweetening, reduce sugar to 1 tablespoon.
Makes 4 servings, each containing 476 calories and 13 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research
MsgID: 3143935
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 5-14-07 Recipe Swap (10 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 5-14-07 Recipe Swap (10 Recipes)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (10)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: 5-14-07 Recipe Swap (10 Recipes) |
Betsy at Recipelink.com | |
2 | Recipe: Turkey Picatta |
Betsy at Recipelink.com | |
3 | Recipe: Eggs with Pasta |
Betsy at Recipelink.com | |
4 | Recipe: All-American Banana Split (with Strawberry Topping and Blueberry Topping) |
Betsy at Recipelink.com | |
5 | Recipe: Spinach with Scallions |
Betsy at Recipelink.com | |
6 | Recipe: Beet Leaves with Orange Juice and Capers |
Betsy at Recipelink.com | |
7 | Recipe: Cod Fish with Peanut Sauce |
Betsy at Recipelink.com | |
8 | Recipe: Iced Chocolate (beverage) |
Betsy at Recipelink.com | |
9 | Recipe: Iced Coffee |
Betsy at Recipelink.com | |
10 | Recipe: Log Cabin Pudding (using maple syrup and vanilla wafers) |
Betsy at Recipelink.com | |
11 | Recipe: Herbed Sirloin (with onion and mushrooms) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Tadich Grill San Francisco-Style Cioppino
- Baked Tuna Roll with Cheese Sauce
- Tuna Kebabs with Wasabi Mayonnaise
- Sole with Sun-Dried Tomatoes and Parsley
- Chinese Shrimp Curry and Article: Currying Flavor in a Stir-Fry
- Eastern Bay Crab Cakes
- Teriyaki Salmon Balls with Ginger-Pineapple Veggie "Rice" (using carrots, no rice)
- Sunday Fish Fry
- Linguine with Shrimp Scampi (Bon Appetit magazine)
- Poached Lobster in Sweet Coriander-Orange Broth
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute