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Recipe of the Week!

January 6, 2010

Today’s recipe once again comes from the man whose DNA I would gladly swap for my own, Rick Bayless.  This dish is quick to make and delicious to eat.  To save even more time, skip the tomato salsa steps and instead use 2 cups of store-bought medium-spicy roasted tomato salsa (I used Frontera chunky tomato salsa – Bayless’ own brand, which thankfully is carried by my local supermarket).  I used cod and it worked marvelously.  It is important to keep the potato slices no more than ¼ inch thick (even 1/8 inch would be ok), since they are cooking with the fish, you don’t want undercooked potatoes or overcooked fish.  Move over, meat and potatoes…it’s fish and potatoes for this week’s Recipe of the Week!

Jalapeno Baked Fish with Roasted Potatoes

(serves 4)

  • 4 medium (1 pound) red skin boiling or Yukon Gold potatoes, sliced 1/4 inch thick

  • 2 tablespoons vegetable or olive oil

  • 1/2 teaspoon salt

  • 1 can (14.5 ounces) diced tomatoes (preferably fire-roasted), including their juice

  • 1 large clove garlic, cut in half

  • 1/3 cup coarsely chopped cilantro, plus extra for garnish

  • 1/4 cup sliced, pickled jalapeño chili peppers

  • 1 tablespoon jalapeño chili pepper pickling juice

  • 4 (1 to 1 ¼ pounds) skinless fish fillets, such as mahi-mahi, halibut, grouper, snapper, cod or striped bass, preferably 3/4 to 1 inch thick, patted dry

Preheat the oven to 400 degrees.  In a microwaveable 8-by-8-inch baking dish, toss together the potatoes, 1 tablespoon of the oil and the salt, and spread out evenly. Cover the dish with plastic wrap and poke a few holes in the top. Microwave on high (100 percent power) until the potatoes are nearly tender, about 5 minutes.  Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapeño chili peppers and the tablespoon of pickling juice. Process with a few quick pulses until well combined but not quite smooth.  In a large skillet over medium-high heat, heat the remaining tablespoon of oil and quickly sear the fillets on both sides, about 15 seconds per side. Remove from the hot pan and set aside.  When the potatoes have finished cooking, place the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.  Bake for 10-15 minutes, or until the fish can be flaked easily with a fork.  Divide among individual plates and garnish with cilantro. Eat!

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2 comments

  1. looks delicious


  2. It is! Let me know how you like it (if you try it).



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