- 2 basa filets (or any light, white fish)
- 1 egg, beaten and mixed with approximately 2 tbsp milk
- 1 envelope matzo meal (I'm estimating it was 4 tbsp)
- A few shakes each of the following spices: chili powder, cumin, garlic powder, salt, pepper
- 2 tbsp olive oil
- Cooking spray
- Heat olive oil in a large saute pan over medium high heat; preheat oven to 375
- Rinse fish, pat dry. Dip in egg then matzo mixture. Transfer to hot pan and cook for 30-45 seconds on each side. Transfer to a baking dish that has been sprayed with cooking spray.
- Bake on 375 for just 5 minutes more, or until fish is done
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Spicy Tomato-Corn Ragout
I planned on using a jalapeno in this recipe, but when I started to prep realized I didn't have one. I still wanted the heat so I used some red pepper flakes and cayenne. Next time I will definitely use a jalapeno for both color and heat. I used this under the fish on the plate as well as spread over it once plated.
- 1 tbsp olive oil
- 1/2 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 c frozen sweet corn
- 2 tomatoes, seeded and chopped
- Approximately 1/2 tsp red pepper flakes and a pinch or two of cayenne pepper
- Pinch or two of salt (to taste)
- 1/3 c chicken broth
- Handful chopped fresh spinach
- Heat olive oil in a saute pan over medium high heat
- Add onions and garlic, saute 3-4 minutes
- Add corn, saute 1-2 minutes.
- Add spices and tomatoes; saute 1-2 minutes.
- Add broth and let simmer until most of the liquid has absorbed.
- Stir in spinach until wilted.
This ragout was so delicious - sweet from the corn, but had a nice amount of heat from the red pepper flakes. If you don't like heat, omit the red pepper flakes. I can see turning this into a more Mediterranean or Italian flavored dish by replacing the spicy ingredients with basil (fresh) and/or oregano.