"" Writer's Wanderings: South Florida Cuisine - Poached Fish

Sunday, February 13, 2011

South Florida Cuisine - Poached Fish

Stone crab claws seem to be in season in South Florida right now. There are plenty of signs around advertising them at restaurants. So far we haven't indulged. They are a bit pricey but we'll probably splurge soon.

We did revisit one of our favorite restaurants down in the Keys recently. Sundowners in Key Largo. It sits right on the water and has a beautiful view of the sunset any time of year. One year we went with our son and his family and watched the Christmas boat parade while we ate dinner.

This last visit netted us a postcard with one of their recipes on it. Sounds good. If you get to try it before I do, let me know how it tastes.
Here it is:

Sundowners Island Style Fish
(Chef and Cookbook Author Robert Stoky)

8 oz. fish filets (mahi mahi or mild white fish) skin removed.
1 tsp fresh chopped ginger
6 fresh basil leaves
1 Tbsp Thai sweet chili sauce
2 Tbsp. toasted sliced almonds
1 tsp chopped garlic
6 oz. unsweetened coconut milk
3 oz. cream or milk
3 Tbsp vegetable oil
1 Tbsp. toasted coconut

Place oil in saute pan over medium heat. Once oil is hot, add chopped ginger and garlic. Saute until ginger and garlic become brown. Add Tai sweet chili sauce, fresh fish filets, milk, and coconut milk. Top fish with chopped basil leaves and cover.

Poach for 5 minutes. Turn fish over, cover again and poach for an additional 3 minutes (or until fish is white throughout).

Remove from heat and serve. Serve with sticky coconut rice and fresh steamed vegetables.
Makes 2 servings.

No comments:

Related Posts Plugin for WordPress, Blogger...