Two Tog Treats

[Matts]

This tasted great and was pretty easy with blackfish and should work with sea bass and other white fish:

First step, rinse fillets with a little lemon (tomato) or lime (mango) juice; coat with flour, salt and pepper, then saute in a little oil 2 minutes per side and remove from pan. When you flip the fillet, allow the oil to seep back into the now dry space , before putting the new side back on the pan.

In the same pan:

a) Tomato Cream
saute chopped shallots, add chopped sun dried tomatoes and tomato paste, saute, add crushed garlic, stir around, de-glaze pan with a little white wine, add some cream, continue to heat and stir on low heat.

or

b) Mango Salsa
Saute chopped red onion, when half done, add some corn kernels, when kernels start to brown, de-glaze pan with a little white wine, add chopped ripe mango and a little sugar or agave syrup, continue to heat and stir on low.

Add the fish back to the pan, cover with some of the sauce, cover pan and cook on low about 10 minutes until fish flakes apart.

Some red pepper might work too.

Sorry, no video. Where's Buddha 162?

 

[buddha162]

This tasted great and was pretty easy with blackfish and should work with sea bass and other white fish:

First step, rinse fillets with a little lemon (tomato) or lime (mango) juice; coat with flour, salt and pepper, then saute in a little oil 2 minutes per side and remove from pan. When you flip the fillet, allow the oil to seep back into the now dry space , before putting the new side back on the pan.

In the same pan:

a) Tomato Cream
saute chopped shallots, add chopped sun dried tomatoes and tomato paste, saute, add crushed garlic, stir around, de-glaze pan with a little white wine, add some cream, continue to heat and stir on low heat.

or

b) Mango Salsa
Saute chopped red onion, when half done, add some corn kernels, when kernels start to brown, de-glaze pan with a little white wine, add chopped ripe mango and a little sugar or agave syrup, continue to heat and stir on low.

Add the fish back to the pan, cover with some of the sauce, cover pan and cook on low about 10 minutes until fish flakes apart.

Some red pepper might work too.

Sorry, no video. Where's Buddha 162?

Both sound delicious, if I had to choose I'd opt for mango salsa...such a great relish for fish, and the juxtaposition of eating that in the dead of winter is just perfect haha