I'm a long way from considering myself an 'experienced chef', but I consider my taste that of a hundred lifetimes! Dairy-Free Cream of Wild Mushroom and Barley Soup, Dairy-Free Vanilla Cashew Ice Cream with Date Cocoa Swirl. I also add some red pepper flakes for a bit of zip.
The only shortcoming of the sauce was that it was too liquidy for me to reduce it in time for dinner. I followed suggestions and used white wine and added fresh garlic.
Although this involved many, many hours of work, it forced me to go through every single one of my recipes posted since 2008. This site uses Akismet to reduce spam.
Over grilled polenta it is divine. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Like some other reviewers, I used tilapia, garlic, wine, and a few shakes of red pepper flakes. 2 tablespoons olive oil.
Reduce heat to medium-low, cover and simmer until fish is just cooked through, about 15 minutes. snapper; and I second the Bring to a simmer and reduce the heat to medium-low to maintain a gentle simmer for 10 minutes.
Learn how your comment data is processed. We don't like tilapia (suggested by others) so will try again with a different fish. All rights reserved.
Fast, easy, and very good. This recipe has been in my regular repertoire for ages now. It’s a great recipe if you’re new to cooking fish: The fish gently poaches in the tomato broth so it’s hard to overcook, and the broth itself is so delicious and dunkable (save some of that grilled bread) that there truly is no going wrong.
Instead of bread, we have
Meanwhile, sprinkle the filets with the remaining 1/2 teaspoon salt.
Incredibly simple and delicious!
If its for a dinner party I also throw in a couple crab claws or huge shrimp at the end just to bump up the wow factor. Like other reviewers I also add hot pepper flakes, garlic and white wine or vermouth instead of water.
Add the oil, garlic, fennel, onion, and pepper flakes to the skillet. Make sure you have some great crusty french bread to soak up the broth. I followed the advice of several other reviewers and substituted Pinot Grigio for the water, added about 2 t. of minced garlic to the tomatoes, splashed in about 1/4 C of vermouth at the end of cooking, and then finished the sauce with a splash of cream.
but not with this dish. The only thing I did different was I sauted some minced garlic in a smidge of olive oil first, than added fish. The only changes I made were to add some clams and some shrimp. Although this involved many, many hours of work, it forced me to go through every single one of my recipes posted since 2008.
Recipe was great .... the flavors are very tasty. This was a wonderful surprize!
What a presentation.
I know most of us who cook could wing-it, but I always like a starting point and then change from there according to taste. We sop up the wonderful broth woth ciabatta rolls and I serve this with a Caesar salad and a great wine. This is a wonderful, simple recipe that I prepare frequently. Also, I added about 2t of crushed garlic. This is a recipe that I have been making for over thirty years, and is one that I make often as it is so easy to assemble and always turns out great no matter what type of fish we use.
!The only changes I made are that I have been making this dish for a while and it is simple and delicious.
Slide the fish filets into the broth and cover with a tight fitting lid.
Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked. Perfect for summertime guests. Wondeful dish!!
garlic, more red pepper It's a regular on my dinner table.
YUM!
I served fresh asparagus and boiled broad noodles.
Spoon sauce over fish and sprinkle with parsley.
One of the simplest and most tasty fish recipes I have ever made.