I can't remember where this recipe came from even though I found it just a few days ago. It was delicious!
½ lb of whatever firm white fish fillets you can get at your local fishmonger
salt and pepper
1 fat garlic clove, minced
1 Tbsp. olive oil
juice from ½ a lime
1 ripe avocado, peeled, pitted and chopped
3 ripe plum tomatoes, de-seeded and chopped
¼ onion, minced
1 fat clove garlic, minced
1 stalk scallion, root end discarded and remainder minced
chopped cilantro to taste (I add just a teaspoon or so; big cilantro fans can go heavier on this)
1 jalapeno, de-seeded, de-ribbed and minced
juice from half a big juicy lime
time 20 minutes
1 Preheat the broiler with the rack as close to the broiler as you can get it (and still slide in the baking pan, of course).
2 Meanwhile, combine the marinade ingredients in a bowl and give it a good stir. Place the fish in a baking pan or dish, and brush both sides with a generous amount of the garlic-lime-oil mixture. Give the fish a good sprinkle of salt and pepper and set it aside.
3 Slice the tomatoes in half and scoop out the seeds. Chop up the flesh. Mince the garlic, onions, scallions and cilantro. Toss all these ingredients into a bowl. Put on a pair of rubber gloves, and slice off the stem end of the chile pepper. Slice the chile in half, then use a paring knife to scrape out the seeds and trim away the white ribs. Mince up the chile pepper, and add half to the tomato mixture. (Save the rest; you can use it to add more heat at the end.) Halve the avocado, remove the peel and pit, and chop up the meat. Toss the avocado bits into the bowl.
4 Juice half a lime and pour into the tomato-avocado mixture; stir the ingredients (gently, so as not to mash up the avocado) until well combined. Add a good amount of salt, to taste, plus more chile if you like.
5 At this point, your broiler should be fiery hot. Slide the fish into the oven, and broil until the fish is opaque and the edges just begin to flake easily. For a thinnish fillet (well under 1"), this might take as little as 5-6 minutes; check by inserting a knife into the thickest part of the fish; you want just the tiniest speck of translucency still in the center (the fish will continue to cook to perfection as you bring it to the table).
6 Transfer the fish to a plate and add a generous topping of salsa; serve any extra salsa on the side. Enjoy!
I've posted this recipe on here before but in the comments section and without a picture- so, here it is again. My fiancee is from Barcelona so I pick up some great Spanish recipes from his mom. This is one of our favorites. It's really heavy though. You definitely will need a siesta afterwards.
Patatas a la Yanda
4 medium potatoes - peeled and cut once length wise
3 tomatoes - cut into quarters
3 chicken breast - washed, pat dried and cut in half (this is optional according to me but probably not according to the Spanish)
Olive Oil - preferably not extra virgin
fresh parsley - not curly
Preheat oven to 325. Line large baking sheet with foil. Fill sheet 1/2 inch with oil. Nestle potatoes, chicken and tomatoes in baking sheet in one single layer. Add cloves of garlic, almonds and pine nuts in between. The amount of nuts you use is up to you. I love them so I pile them on. Make sure the nuts are coated in the oil, otherwise they will burn. The potatoes, chicken and tomatoes do not need to be coated. Salt to taste. Place several sprigs of parsley on top. Once again, I love the parsley, so I add about 1/4 of a bunch. Do not wash the parsley. If they retain too much water, they also will burn.
Bake at 325 for 45 minutes. Then, turn up heat to 375 - 400 for an additional 20 minutes. The tops of the potatoes should be brown. They look almost like they weren't peeled. The chicken should be really dry and be more of a brown than a white. The reason I sometimes omit the chicken is because of how dry it gets. My boyfriend and his family love the chicken like this though. Another option is to throw the chicken in the pan halfway through.
This is a large 2 person serving or a small 3 person serving.