All Easy Recipes. Cook all that you can cook. Braised Marinated Fish With Tomato Shallot And Garlic Sauce
(Court Bouillon A La Creole)
 
What You Need:            (To Serve: 4)
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  • 2½ cups water
  • 112cup plus 1 tablespoon strained fresh lime juice
  • 1 tablespoon salt
  • Two 1- to ½-pound firm white-flesh fish, scaled, cleaned and cut crosswise into halves, or 4 eight-ounce fish steaks, each cut about 1 inch thick
  • ¼ cup annatto oil
  • 1 cup peeled finely chopped shallots
  • ½ cup finely chopped scallions
  • 1 tablespoon plus 2 teaspoons finely chopped garlic
  • 1 teaspoon finely chopped fresh hot chilies
  • 3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules)
  • A bouquet of 4 parsley sprigs and 1 bay leaf tied together with string
  • 1/8 teaspoon dried thyme
  • Freshly ground black pepper
  • 2 tablespoons olive oil

    • How To Cook:
    1. Combine 2 cups of the water, ½ cup of the lime juice and 1 tablespoon of salt in a large, shallow glass or ceramic baking dish and stir until the salt dissolves. Wash the fish pieces under cold running water and place them in the lime juice mixture.

    2. The liquid should cover the fish completely; add more water if necessary. Let the fish marinate for about 1 hour, then pour off the marinade.

    3. In a heavy 10- to 12-inch skillet, heat the annatto oil over moderate heat until a light haze forms above it. Drop in the shallots, scallions, 1 tablespoon of the garlic and the chilies and, stirring frequently, cook for about 5 minutes, until they are soft but not brown.

    4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, the bouquet, thyme and a few grindings of black pepper and simmer, stirring frequently, for about 6 to 8 minutes.

    5. Stir in the remaining ½ cup of water, add the fish pieces and baste them with the sauce.

    6. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 8 to 10 minutes, or until the fish feels firm when pressed lightly with a finger, or flakes easily when prodded with a fork. Do not overcook.

    7. With a slotted spoon, transfer the fish to a heated platter. Add the olive oil, the remaining tablespoon of lime juice and 2 teaspoons of garlic to the tomato mixture. Stirring constantly, bring the sauce to a boil over moderate heat.

    8. Taste for seasoning and pour the sauce over the fish. Serve at once.
    		 
    		 
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