Monday, August 20, 2012

Cajun Poached White Fish

I tend to think that boring white fish like Tilapia or Swai are actually quite delicious when they are slow poached in a very flavorful tomato broth.  There is also something to be said for buying a very inexpensive cut of fish and turning it into a masterpiece.  This spicy Cajun broth was a real winner.  I added a lot of spice and heat to give the sauce depth and a bit of white wine to freshen it up.  Once you have the broth made, the fish cook up very quickly.  I really enjoyed this meal and it would be great with rice, mashed potatoes, or even a loaf of crusty bread.  It made a great weeknight meal for us, but I think it is even special enough to serve for company.  No one would ever suspect that you are a frugal host or hostess when you serve this to them.  They will just ask for seconds.      
Cajun Poached White Fish
2 white fish fillets (like Tilapia or Swai)
1 red pepper
1 jalapeno pepper
1 large onion
2 cloves garlic
1 Tbs. paprika
1 tsp. dried oregano
dash cayenne powder
1 can whole tomatoes
1/2 cup white wine

1.  Chop the onion, peppers, and garlic.  I deseed the jalapeno.  I want mild heat, not knock-your-socks off heat.
2.  Heat 2 Tbs. olive oil over medium heat and add the vegetables.  Season with salt and pepper and add the paprika, cayenne, and oregano.  Allow to cook for 10 minutes, until softened.
3.  Blend up your can of tomatoes in your blender (I use my off-brand magic bullet) and add the sauce to the pan along with white wine.  Allow this to cook together for another 10-15 minutes.
4.  Season your fish on both sides with salt and pepper.  I also cut the fillets in half to make them easier to fit in the pan.
5.  Turn the heat down to a simmer and add the fish.  Cover them completely with the simmering sauce.
6.  Let them cook for 15 minutes, until opaque and tender.
7.  Serve fish with lots of sauce.

One Year Ago: Salsa Fresca Crock Pot Chicken Tacos
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