Tag: fish
Pine Nut Encrusted Catfish
Pine Nut Encrusted Catfish
Pine nut catfish is a popular recipe of indigenous tribes of New Mexico and Arizona. The pine nuts get toasted and ground with cornmeal, flour, and spices. Then catfish is dredged in the mix and fried in oil. If pine nuts are too expensive, walnuts or pecans are a suitable substitute.
Equipment
- Spice grinder
Ingredients
- 1/4 cup pine nuts
- 1/4 cup flour
- 1/2 cup corn meal
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1 tsp salt
- vegetable oil for frying
Instructions
- Dry toast the pine nuts in a small skillet over medium heat for 2 minutes until golden brown. Let cool.
- Grind the pine nuts in a spice grinder. Mix the ground pine nuts with the flour, cornmeal, cayenne, cumin, and salt.
- Dredge each of the catfish fillets in the pine nut/flour mix.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the catfish into the oil.
- Fry for 4-5 minutes a side until crispy.
- Place the catfish on a rack to drain any excess oil.
Tilapia Stew
Tilapia Stew
Cold outside? Stuffed up? This tilapia stew is exactly what you need. The soup is full of napa cabbage, tomatoes, onions, garlic, and ginger with a sour and spicy broth flavored with lime juice, bird’s eye chilies, cumin, and mustard seeds. The soup is rounded out with tilapia for aquatic protein. It all comes together in one pot; ready in 30 minutes. Garnish with chopped herbs and more bird’s eye chilies if you want more heat.
Ingredients
- vegetable oil
- 1 medium white onion chopped
- 4 garlic cloves minced
- 2 tbsp ginger grated
- 2 red bird’s eye chilies finely chopped
- 1 tsp ground cumin
- 1 tsp mustard seeds
- 1 tsp black pepper
- 2 lbs tilapia fillets
- 4 roma tomatoes diced
- 1 small napa cabbage chopped
- 2 limes juiced
- 8 cups water
- salt to taste
Garnish
- parsley chopped
- cilantro chopped
- red bird’s eye chilies finely chopped
Instructions
- Heat up the oil in a large pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, cumin, mustard seeds, pepper, and chilies.
- Add in the tilapia, tomatoes, napa cabbage, lime juice, water, and salt.
- Simmer for 20 minutes until the tilapia fillets flake in the soup.
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
This is the first Tanzanian recipe on stonedsoup.net! Being heavily influenced by Indian cuisine from large pockets of immigrants, this fish curry is a great example of Tanzanian fusion. Tomatoes, onions, and red pepper are stir fried then simmered in coconut milk with a firm fleshed fish such as tilapia, catfish, and snapper. I had some nice pieces of walleye to use as the protein. The fish curry is served over boiled yucca, potatoes, or rice.
Ingredients
- 20 oz firm white fish fillets walleye, tilapia, catfish, snapper
- 2 tsp madras curry powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 3 roma tomatoes diced
- 2 tbsp lemon juice
- 1 cup coconut milk
- 2 lbs frozen yucca
Garnish
- cilantro chopped
Instructions
Cooking the Yucca
- Add the yucca to a pot of salted boiling water.
- Simmer for 25 minutes. Drain and set aside until ready for use.
Fish Curry
- Season the fish fillets with 1 tsp of madras curry powder, 1 tsp of salt, and 1/4 tsp of black pepper.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the fish fillets, cooking for 4 minutes on just one side. Remove from the pan and set aside.
- In the same pan, add in the onions, red pepper, garlic, and ginger. Sauté for 5 minutes.
- Add in the rest of the seasonings, tomatoes, and lemon juice. Reduce the heat to medium and cook for 10 minutes until the tomatoes have broken down.
- Stir in the coconut milk. Add the pieces of fish back in, cooked side up. Cover. Reduce the heat to medium low and simmer for 8 minutes.
