(WSVN) - In the mood for a fish dish with a little kick? Here’s a recipe that will bring a taste of the islands to your table. Time to grab a bite with Belkys.
The Chef: Rey De La Osa
The Plate: Jamaican-Style Lime-Poached Fish (Blaff), Publix Aprons Cooking School Recipes
½ bunch fresh Italian parsley
4 cloves garlic
2 small, fresh jalapeños
2 cups no-salt-added vegetable stock (or broth), divided
¼ cup lime juice (plus additional for serving, optional)
1 cup diced yellow onion
½ teaspoon pepper, divided
3 oz sliced green onions, divided
2 (6 oz) white fish fillets (such as haddock, snapper or tilapia, about 12 oz.)
¼ teaspoon kosher salt
Method of preparation:
- Chop parsley (1/2 cup) and garlic finely. Dice 1 jalapeño and slice remaining jalapeño thinly, removing seeds and membranes, if desired.
- Combine 1 cup stock, lime juice, yellow onions, garlic, diced jalapeños, 1/4 teaspoon pepper, and one-half each green onions and parsley. Place fish in shallow dish (wash hands) and pour mixture over fish. Marinate 30 minutes.
- Remove fish from marinade (wash hands). Pour marinade and remaining 1 cup stock into large sauté pan and bring to a boil on high, then reduce heat to medium-low and simmer 5 minutes.
- Carefully nestle fish into mixture; cover and simmer (do not boil) 8-10 minutes until fish is opaque and flakes easily. Remove fish and sprinkle with salt and remaining 1/4 teaspoon pepper. Top with jalapeño slices and remaining half green onions and parsley.
- Serve fish with poaching liquid, accompanied by rice and additional lime juice, if desired. Always check fish for bones and cook to an internal temperature of 145°F.
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