BRAISED FISH FILLET RECIPES

BRAISED FISH WITH SPICY TOMATO SAUCE RECIPE | REAL SIMPLE

Braised Fish With Spicy Tomato Sauce Recipe | Real Simple image

A great recipe isn’t just a roadmap to dinner, it also teaches something about the best way to cook. Case in point, this simple braised fish recipe inspired by Chraime, a North African dish with Sephardic roots, combines a spiced tomato sauce with spinach, cod, and couscous. Rather than having to wash bunches of greens, you’ll just swap in frozen spinach. Time saved. And, poaching cod isn’t just a foolproof method for easy fish cooking, it also results in tender fillets that are evenly cooked. Smart. Better yet, any frozen white fish fillets like sole, flounder, snapper, or wild Alaska pollock work well here and are easy to find in frozen packs at the grocery store. Finally, spooning the juices and fish atop fluffy couscous? It’s not just tasty as can be, it stretches the meal further. These are the type of key steps that make recipes like this one a keeper.

Provided by Ananda Eidelstein

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

1 tablespoon paprika
2 teaspoons ground coriander
1?½ teaspoons ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon cayenne
3 tablespoons olive oil
4 cloves garlic, grated or finely chopped
¼ cup tomato paste
5 ounces frozen chopped spinach (from a 10-oz. pkg.)
2 teaspoons sugar
1?¼ teaspoons kosher salt
Freshly ground black pepper
4 frozen skinless cod fillets or other white fish, such as sole, flounder, snapper, or wild Alaska pollock (about 1½ lb. total)
1 teaspoon lemon zest (from 1 lemon)
Fresh cilantro leaves, for serving
Cooked couscous, for serving

Steps:

Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring constantly, until darkened, about 1 minute. Stir in spinach, 1½ cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high. Cook, stirring occasionally and breaking up spinach with a spoon, until spinach is dispersed, 3 to 4 minutes.
Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness.Top with lemon zest and cilantro and serve with couscous.

BRAISED FISH, POT-ROAST-STYLE RECIPE - NYT COOKING

Braised Fish, Pot-Roast-Style Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 1/2 to 2 pounds monkfish tail, halibut steak or fillet, or swordfish, as thick as possible and preferably in one piece
Salt and pepper
1 onion, chopped
2 thyme sprigs
1 pinch saffron, optional
3 medium carrots, cut into 1-inch chunks
1 small fennel bulb, cut into chunks
1 pound potatoes, cut into 1-inch chunks
2 tablespoons tomato paste
1 teaspoon smoked paprika (pimentón)
1/2 cup red wine
2 1/2 cups beef or chicken stock
Chopped fresh parsley for garnish.

Steps:

Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you’re using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender — about 10 minutes later — nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.

Nutrition Facts : @context http//schema.org, Calories 495, UnsaturatedFatContent 11 grams, CarbohydrateContent 40 grams, FatContent 15 grams, FiberContent 7 grams, ProteinContent 45 grams, SaturatedFatContent 3 grams, SodiumContent 1472 milligrams, SugarContent 10 grams

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