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Thursday, March 25, 2010

Jalepeno-Baked Fish with Roasted Tomatoes and Potatoes

This recipe is definitely a keeper! Not only was it delicious, but super easy to make and a quick cleanup with only one dish dirtied. I stumbled across it on the food blog The Way the Cookie Crumbles, but the original recipe is from Rick Bayless' Mexican Everyday.


Ingredients:
4 medium Yukon Gold potatoes, sliced ¼-inch thick
1 tbsp olive oil
½ tsp salt
1 (15 oz) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
⅓ cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
¼ cup sliced canned pickled jalapenos
1 tbsp jalapeno pickling juice
Four 4-5 oz (1 to 1¼ pounds total) skinless fish fillets, preferably ¾ to 1 inch thick (I used tilapia)
Avocado, sliced (optional)

Directions:
Preheat the oven to 400 degrees. Place the sliced potatoes in a microwaveable 8×8-inch baking dish. Drizzle on the oil and sprinkle with ½ teaspoon salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.

Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.

Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.

Bake for 15 to 20 minutes, until the fish flakes when pressed firmly. Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro, and serve right away. Top with avocado slices, if desired.

Servings: 4

Notes:
I halved the amounts of the fish and potatoes but made the same amount of sauce that was called for in the recipe. We had just the perfect amount of sauce for our two fillets and potatoes. If I was to make this for four people, I would probably double the amount of sauce. But, then again, I am a big sauce fan and like to have a lot.

The sauce had a medium amount of heat. Next time I might add a little extra jalepeno for even more spice.

 

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4 Comments:

Blogger C7Lan said...

I love Rick Bayless.

March 25, 2010 at 12:12 PM  
Blogger Bridget said...

So glad you liked it! More sauce is never a bad thing.

March 25, 2010 at 11:00 PM  
Blogger C7Lan said...

I made this last night and Jody ate it in T-25 seconds.

March 29, 2010 at 10:15 AM  
Blogger Christina said...

Nice! So glad he liked it. It is so easy too!

March 29, 2010 at 10:46 AM  

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C + C Marriage Factory: Jalepeno-Baked Fish with Roasted Tomatoes and Potatoes

Jalepeno-Baked Fish with Roasted Tomatoes and Potatoes

This recipe is definitely a keeper! Not only was it delicious, but super easy to make and a quick cleanup with only one dish dirtied. I stumbled across it on the food blog The Way the Cookie Crumbles, but the original recipe is from Rick Bayless' Mexican Everyday.


Ingredients:
4 medium Yukon Gold potatoes, sliced ¼-inch thick
1 tbsp olive oil
½ tsp salt
1 (15 oz) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
⅓ cup (loosely packed) coarsely chopped cilantro, plus extra for garnish
¼ cup sliced canned pickled jalapenos
1 tbsp jalapeno pickling juice
Four 4-5 oz (1 to 1¼ pounds total) skinless fish fillets, preferably ¾ to 1 inch thick (I used tilapia)
Avocado, sliced (optional)

Directions:
Preheat the oven to 400 degrees. Place the sliced potatoes in a microwaveable 8×8-inch baking dish. Drizzle on the oil and sprinkle with ½ teaspoon salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.

Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.

Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.

Bake for 15 to 20 minutes, until the fish flakes when pressed firmly. Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro, and serve right away. Top with avocado slices, if desired.

Servings: 4

Notes:
I halved the amounts of the fish and potatoes but made the same amount of sauce that was called for in the recipe. We had just the perfect amount of sauce for our two fillets and potatoes. If I was to make this for four people, I would probably double the amount of sauce. But, then again, I am a big sauce fan and like to have a lot.

The sauce had a medium amount of heat. Next time I might add a little extra jalepeno for even more spice.

 

Labels: ,