Some of us wanted salad this past Friday, while others craved fish (me!) so my compromise was to make a fish with the feel of something raw and fresh-tasting. This was the perfect solution and gave us all the feeling of warmer days ahead!
You will need:
for baked fish:
3 lbs firm white fish (cod, haddock, sole, tilapia, scrod – can be mixed fish)
salt and pepper for fish seasoning
1 cup chopped fresh cilantro
1 1/2 tbs unsalted butter
for the Fresh Salsa:
6 Roma tomatoes – halved, cored & seeded (and discarded) and flesh finely diced
1/2 cup finely chopped cilantro
2 tbs lime juice
1 jalapeno pepper – finely minced (remove the seeds and inside veins if desired, but not necessary
3/4 tsp coarse salt or sea salt flakes
for the rice:
6 or so cups cooked Basmati rice (if using a rice-cooker: use 3 cup measure of rice and water and cook according to instructions. If using stove top: use 2 cups of rice and follow instructions)
2 or 3 Poblano peppers (if small, use 3, if large use 2)
1 – Put rice on to cook and roast poblano pepper.
Wash and dry Poblano and place on a baking sheet. Place close to the grill in the oven and grill until all sides are charred. you will have to check every 3 or so minutes and turn peppers to get the whole thing charred.
2 – After you char the peppers, place in a brown paper or zip-top bag and close. Let them steam and cool for about 15 minutes. Remove from bag and pull the skin off. It should come off in good-sized stripes. Do not rinse under water as this washes away the flavor.
3 – Cut the Poblano in half and remove the seeds by scraping with a knife. Dice peppers. When rice is cooked, mix peppers into rice. Set aside and keep warm.
1 – Prepare the tomatoes and place in a bowl, along with the chopped cilantro, minced jalapeno, lime juice and salt. Taste and add more salt and lime juice if you think it needs it.
Preheat oven 450*
1 – Put washed and dried fish on large baking sheet in a single layer. Dot with butter and season with some salt and black pepper. Toss the cilantro leaves over the whole dish and then cover tightly with tin foil.
2 – Place the fish in the oven and bake for about fifteen minutes.
Serve fish with some of its juices and a portion of rice topped with a big spoonful of salsa. A little Greek yogurt or sour cream as a garnish is also a nice touch!