Sunday, April 17, 2011

Lemongrass Fish Recipe

     I love lemongrass, I love the taste  and zest it adds to the recipes, as Americans we rarely use it in our cooking.  I definitely think we are missing out, it adds such a bright pop to dishes.  As you can tell by a lot of my recipes I love to use spices and herbs in my cooking, they add a tremendous amount of flavor with very little calories.  I try to get as much flavor as possible or as few calories as possible, after all swimsuit season is coming up.  This recipe is a great recipe for any type of fish, I have also used it on scallops and shrimp with great success I usually serve it with some rice or vermicelli and a nice green salad, or steamed veggies.  This is a great base recipe, and you can substitute whatever protein you want, and adjust the spice level to your liking.


Lemongrass Fish

Ingredients

1 pound skin-on fish fillets, cut into 4 portions (I like tilapia, salmon or trout best with this recipe)

Marinade

1 1/2 tablespoons chopped lemongrass
1 1/2 teaspoons packed light brown sugar
1/4 teaspoon salt
2 tablespoons chopped shallot
1 1/2 teaspoons fish sauce
1/2 teaspoon Madras-style curry powder
1 tablespoon oil

Preparation:

In an food processor, grind the lemongrass, brown sugar, and salt to a minced texture. Add the shallot, fish sauce, curry powder, and oil. Taste it and adjust the flavors to create a paste.
Coat both sides of the fish filets with the paste, cover with plastic wrap and refrigerate for at least 2 hours or as much as 4 hours. Remove from the refrigerator 30 minutes before you are ready to cook it.

Position a rack 5 to 6 inches from the broiler element (usually the upper third of the oven), and set the oven to broil. Let it heat up for 20 minutes so it’s really really hot.

Cover a baking sheet with aluminum foil. Drizzle a little oil on both sides of the salmon filets and position them skin side up. (Or oil the foil.) Broil for 3 minutes, until there is evidence of slight charring on the skin. Use a spatula to flip the filets over and then broil the flesh side up for 2 minutes.

2 comments:

Mario said...

Hi. I stopped by to read your blog and say thank you for the friend add on FB. You have such a cool name for a blog. Food is about love. And the best recipes for love and food are from scratch. I particularly liked your scone for a Sunday treat. SOunds terrific for today, especially with a cup of coffee. I write a blog about food and relationships, recipes and love all told thru stories. Please stop by and visit. Think about following. It would be an honor. Thanks.

Lydia - Gourmandize said...

Hello Ruth! Thank you so much again for being a blogger of the day on our site! We are currently hosting a new recipe contest in search of the best weeknight dinners. This fish dish would be a great contender! The contest ends 11/14/2013. If you are interested in competing, visit our site for a chance to win the $100 Williams Sonoma gift card!