Spicy Fish with Mint, on a bed of Peas and Carrots
Fish:
2 fillets of light flavored fish; tiapia, cod, etc.
1 cup diced tomatoes
1 tsp sambal olek or sracha (red chili paste)
2 sprigs mint, chopped
1/3 cup water or broth
1 tsp cumin
1 Tbsp sour (lemon juice, or tart white wine)
Combine all in pan; allow to boil, then reduce heat to simmer and cover pan until fish is tender and flakes easily with a fork.
Veggies:
1 carrot, julliened
1 cup sugar snap peas
1 clove garlic, minced
1 tsp olive oil
Lightly blanch vegetables, drain, and saute in olive oil and garlic. Serve fish ontop of vegetables, and garnish with a few mint leaves and slices of lightly toasted bread.
2 fillets of light flavored fish; tiapia, cod, etc.
1 cup diced tomatoes
1 tsp sambal olek or sracha (red chili paste)
2 sprigs mint, chopped
1/3 cup water or broth
1 tsp cumin
1 Tbsp sour (lemon juice, or tart white wine)
Combine all in pan; allow to boil, then reduce heat to simmer and cover pan until fish is tender and flakes easily with a fork.
Veggies:
1 carrot, julliened
1 cup sugar snap peas
1 clove garlic, minced
1 tsp olive oil
Lightly blanch vegetables, drain, and saute in olive oil and garlic. Serve fish ontop of vegetables, and garnish with a few mint leaves and slices of lightly toasted bread.