Fish in Coconut Broth (Pescado en Salsa de Coco)

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Coconut adds a Caribbean flavor to this dish from the Dominican Republic and Cuba. A favorite on island menus, the fish and coconut combo is also very popular in Brazil, where both are plentiful. This delicate and delicious dish is served with rice and plantains. This recipe can be found in La Comida del Barrio, Clarkson Potter Publishers/New York.

Ingredients

  • 4 red snapper fillets (6 to 8 ounces each)

  • Juice of 2 limes

  • 2 garlic cloves, minced

  • ¼ cup extra virgin olive oil

  • 1 medium white onion, diced

  • 1 celery stalk, diced

  • 1 serrano chile, minced

  • 1 ripe tomato, chopped

  • ½ cup dry white wine, such as Sauvignon Blanc

  • 1 cup shrimp stock (recipe follows)

  • 1 14-ounce can unsweetened coconut milk

  • Salt and freshly ground black pepper

  • ½ cup coarsely chopped mint

  • ½ cup toasted shredded coconut

Instructions

Rinse the snapper and pat dry with paper towels. In a small bowl, mix the lime juice and half of the garlic together, rub it on both sides of the fish and let sit for 15 minutes.

Heat 2 tablespoons of the oil in a large saucepan over a medium flame. When the oil is hot, add the onion, celery, Serrano, and remaining garlic to the pan. Cook, stirring, for 5 minutes, until the vegetables are soft. Add the tomato and white wine, and continue to cook for another 5 minutes, to break down the tomatoes and evaporate the liquid. Pour in the stock and coconut milk, season with salt and pepper to taste, and simmer for 15 minutes, until thick enough to coat the back of a spoon.

Meanwhile, heat the remaining 2 tablespoons of oil in a nonstick skillet over a medium-high flame. Scrape off the garlic from the snapper so it won’t burn and season both sides with 1 teaspoon each of salt and pepper. When the oil begins to smoke, lay the fillets in the pan. Gently press the fish with a spatula to brown, about 5 minutes. Carefully transfer the fish to the coconut-broth mixture, browned-side up. Toss in the mint, cover, reduce the heat to low, and simmer for 5 minutes to finish cooking the fish all the way through. Serve the snapper with a ladleful of sauce and garnish with the toasted coconut.

 

Penne Pasta with Chipotle Salsa Vodka Cream Sauce

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This recipe is from John Hard of CaJohn’s Fiery Foods.

Ingredients

  • 2 (16 ounce) jars chipotle salsa

  • 1½ cups heavy whipping cream

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried leaf basil

  • ¼ cup vodka

  • 1 (16 ounce) box mini penne pasta (prepared according to manufacturer’s directions)

  • Parmesan cheese

Instructions

Place 1½ jars of the salsa in a food processor, and blend until smooth. Pour into a high walled skillet and add the basil, oregano and remaining salsa. Bring to a simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often. Turn off the heat and add the vodka, stirring well

Place the prepared pasta in a large bowl. Pour sauce over pasta and toss. Sprinkle shredded Parmesan cheese and serve.

Ophelia’s Salsa de Habanero

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The avocado is the “secret ingredient” that gives this salsa its creamy texture. We know what makes it hot! It’s great in soups and beans but we put it in everything.

Ingredients

  • 4 habanero chiles (seeded if you don’t want all the heat)

  • 1 small onion, sliced

  • 2 or 3 cloves garlic

  • 4 teaspoons chopped cilantro

  • ½ ripe avocado, sliced

  • ¼ teaspoons salt

  • 1 cup water

Instructions

In a food processor, purée the first six ingredients until smooth. Slowly add the water until the salsa is liquefied. Chill until ready to serve.

Wasabi-Marinated Mahi Tuna with Asian Chile Salsa

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Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or a paste.

Ingredients

Wasabi, Jalapeno, Ahi Tuna Steaks, Asian Chile Slaw, Cabbage

Instructions

Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare.

Wasabi Marinade

  • 5 tablespoons rice wine vinegar

  • 2 tablespoons soy sauce

  • 1 ½ tablespoons wasabi paste

  • 1 ½ tablespoons grated fresh ginger

  • 1 tablespoon vegetable oil

  • 1 tablespoon minced shallots

  • 1 tablespoon hot mustard

  • 2 cloves garlic, minced

  • 1 serrano or jalapeño chile, seeds and stems removed, minced

The Tuna

  • 4 ahi tuna steaks or substitute swordfish

  • Asian Chile Slaw

  • Dressing

  • 1/3 cup vegetable oil, peanut preferred

  • 1 tablespoon cider vinegar

  • 1/4 cup rice wine vinegar

  • 2 teaspoons Thai fish sauce (nam pla), available in Asian markets

  • 2 teaspoons sesame oil

  • 2 teaspoons sugar

  • 4 small fresh Thai chiles (prik kee nu), stems removed, minced, or substitute 2 serrano chiles

  • 2 teaspoon finely sliced green onions

  • Salt and white pepper

The Salad

  • 2 cups finely shredded Napa or regular cabbage

  • 1/4 cup shredded carrots

  • 1/4 cup finely sliced green onions, including the greens

  • 1/4 cup sliced edible pea pods, sliced lengthwise

  • 1/4 cup chopped peanuts

  • Chopped fresh cilantro for garnish

In a bowl, combine all the marinade ingredients and allow to sit at room temperature for 20 minutes to blend the flavors.

Place the fish in a single layer in a non-reactive bowl, pour the marinade over the fish and turn to coat. Cover and marinate for an hour at room temperature.

For the slaw, whisk together all the dressing ingredients and allow to sit, covered, at room temperature for 30 minutes to blend the flavors.

Grill the fish over a medium fire for about 10 minutes, turning occasionally, until just done, medium rare. Cut one of the steaks open to check for doneness.

To make the salad, toss together the cabbage, carrots, onions, and pea pods. Toss with just enough of
the dressing to coat. Garnish with the peanuts and cilantro.

To serve, place the fish on a plate and serve with the slaw on the side.

Yield: 4 servings

Heat Scale: Mild

Pebre (Chilean Salsa)

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Chileans have this salsa in their homes for every meal and, why not? It can be used on everything but cornflakes! As prepared from this recipe, pebre commences with a nice side-cheek “glow,” proceeds on with a back of the throat grab and climaxes with a tip o’ the tongue tingle–all the while maintaining a tasty, lingering flavor.

Ingredients

  • ½ large onion, chopped

  • 1 clove garlic, minced

  • ½ teaspoon ground coriander

  • 1 small bunch cilantro, finely minced fine

  • Juice of 2 small lemons

  • 1 ½ tablespoons olive oil

  • 3 tablespoons Ají (chile) sauce, or substitute your favorite thick hot sauce

Instructions

Combine all the ingredients in a non-metallic bowl and let sit for at least an hour to blend the flavors.