Wednesday, November 17, 2010

Fish fillets and tomato rice

Time for recipe number two. Are you still excited? I AM! Last time I tried fish fillets it was so horrible I couldn't eat it. This time I could! BIG improvement. Still not as tasty as store-bought fillets so I will continue experimenting with spices next time.

The ingredients:
(Tomato rice:)
1 or 1/2 onion, chopped
1 garlic clove, chopped
5 tomatoes, peeled, seeded and chopped
1 cup rice
1 cup water
1 tablespoon oregano

(Fish fillets:)
4 frozen fish fillets, thawed (I take them out in the morning and put them on a plate if using for lunch or in a tupperware in the refrigerator if using for dinner)
1 cup corn flour
1 tablespoon paprika
1 teaspoon dried parsely or cilantro
1/2 teaspoon salt
2 egg, beaten
salt and pepper
1 lemon
oil for frying

The recipe:
For the rice, fry the onion and garlic in a couple of tablespoons of olive oil for a few minutes. Add tomatoes and saute for five minutes (or however long you have!)
Add rice, water, salt and oregano and boil until water disappears, about ten minutes.

And for the FISH:
Rinse and pat dry the fillets. Season both sides with salt and pepper. Also, squeeze lemon juice on both sides.
Mix corn flour, paprika, dried herbs and a pinch of salt on a plate and 2 eggs in another.
Coat the fillets in the flour mixture, dip in the egg and add to a frying pan with enough hot oil to cover the bottom of it.
Fry until golden brown, about 5 minutes per side.
The verdict? Edible = SUCCESS!!!
And half for lunch tomorrow! :D
Substitution ideas:
Rice: use any amount of tomatoes, add a little bit of white wine to the tomatoes, add black olives, add more herbs (fresh parsley or cilantro)

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