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Sephardic Tomato-Garlic Fish

Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Iberian Peninsula
Forum Discription: Spain, Portugal and diverse influences such as Moorish, Celtic and Basque.
Printed Date: 24 June 2018 at 20:28

Topic: Sephardic Tomato-Garlic Fish
Posted By: TasunkaWitko
Subject: Sephardic Tomato-Garlic Fish
Date Posted: 12 January 2017 at 15:32
Sephardic Tomato-Garlic Fish

From Tori Avey:

Quote This fish recipe is my take on a Sephardic-style fish preparation that has been in my husband’s family for generations.... This recipe is super easy to make. After defrosting your fish (if using frozen fillets), it only takes about 30 minutes to prep and cook. The sauce is mildly spicy and slightly sweet, filled with a wonderful garlicky flavor. While 20-ish minutes might seem like a long time to simmer fish fillets, the bed of herbs below helps to keep them away from direct heat. This means the fish can slowly simmer and soak up the rich flavor of the sauce. The fillets may separate a bit while cooking, depending on how thin they’re cut....

I like to serve the fish over cauliflower could also serve it over regular couscous or rice if you’re so inclined. I must say that the cauliflower couscous is really delicious, and it’s kosher for Passover too, which makes it super versatile.


4 mild, flaky white fish fillets
1.5 cups hot water
1/4 cup tomato paste
1/2 tsp paprika
1/2 tsp sugar or 1 tsp honey
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes (optional)
Salt and pepper
2 large roasted red bell peppers, peeled and sliced
2 handfuls fresh cilantro or parsley
12 whole garlic cloves
Cauliflower couscous for serving - optional

If your fish is frozen, thaw it in cold water for 15-30 minutes or in the refrigerator overnight. Rinse your fish fillets with cool water and pat dry. In a small bowl or 2-cup measuring cup, whisk together hot water, tomato paste, paprika, sugar or honey, cayenne and 3/4 tsp salt.

In a large saute pan, spread out the cilantro or parsley, roasted bell pepper slices, and garlic cloves to make an even "bed" for the fish fillets.

Place the fish fillets on top of the bed of herbs, peppers and garlic. Sprinkle lightly with salt and pepper, then sprinkle evenly with the red pepper flakes.

Pour the seasoned tomato paste liquid over the top of the fillets, coating each fillet with sauce. Turn on heat and bring the sauce to a medium simmer.

Reduce heat to medium low, cover the saute pan, venting slightly, and let the fish simmer for about 15 minutes, basting every 3-4 minutes with sauce, till the fish is opaque and flaky.

Remove the lid from the pan and turn up the heat to a higher simmer. Let the sauce simmer and reduce for about 5-7 more minutes, continuing to baste the fillets, till the sauce thickens a bit and the largest garlic cloves are soft.

Serve fillets over cauliflower couscous or your favorite starch, topped with sauce, garlic cloves and sliced peppers. We usually serve it with a light spinach salad or sauteed greens on the side.

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Posted By: Sturrock
Date Posted: 17 July 2017 at 02:58
Originally posted by Margi Cintrano Margi Cintrano wrote:

Sounds - like the sizegenetics Ron .. 


Posted By: Margi Cintrano
Date Posted: 26 July 2017 at 03:12

Sounds lovely Ron .. 

Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..

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