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Cider-cooked fish tastes like autumn
Nov 23, 2009 (McClatchy Newspapers - McClatchy-Tribune News Service via COMTEX) --
Fish cooked in cider and served over saffron rice is a typical dish from the Asturias region of northern Spain, an area famous for its hard cider.
Hard cider is available at this time of year in many supermarkets. If you can't find it, use beer or sweet (unfermented) cider.
Hake is the traditional fish used for this Spanish meal. It can be difficult to find in the United States, so I have used halibut. Cod or grouper works well, too. This meal contains 583 calories per serving with 21 percent of calories from fat.
Wine suggestion: You cook with hard cider, you can drink hard cider with it. Failing that, I'd say a riesling with a hint of sweetness.
HELPFUL HINTS
Bijol or turmeric can be used instead of saffron.
A quick way to chop parsley is to snip off the leaves with scissors.
COUNTDOWN
Start rice.
Make halibut.
Complete rice.
SHOPPING LIST
To buy: } pound halibut, 1 small bunch parsley, 2 medium tomatoes, 1 bottle hard cider, 1 small packet saffron.
Staples: olive oil, long-grain white rice, flour, garlic, salt, black peppercorns.
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HALIBUT IN CIDER
\ cup flour
Salt and freshly ground pepper
} pound halibut
2 teaspoons olive oil
3 medium garlic cloves, crushed
2 medium tomatoes, cut into 1-inch pieces (about 2 cups)
1 cup hard cider
Place flour on a plate and add salt and pepper to taste. Roll halibut in the flour, making sure all sides are coated. Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add halibut and brown 2 minutes; turn and brown second side 2 minutes. Remove to a plate and sprinkle with salt and pepper. Add garlic, tomatoes and cider to the skillet. Simmer 5 minutes. Return fish to skillet and cook in sauce 4 minutes. Remove fish to dinner plates and spoon on sauce. Makes 2 servings.Per serving: 371 calories (22 percent from fat), 9.0 g fat (1.3 g saturated, 4.7 g monounsaturated), 54 mg cholesterol, 38.9 g protein, 25.5 g carbohydrates, 2.8 g fiber, 106 mg sodium.
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SAFFRON RICE
2 teaspoons olive oil
{ cup long-grain white rice
[ teaspoon saffron
Salt and freshly ground pepper
\ cup chopped fresh parsley (optional)
Heat olive oil in a medium-size nonstick skillet over medium heat. Add rice and toss 1 minute. Add 1 cup water and saffron. Bring to a simmer and cover. Simmer gently for 15 minutes. Add salt and pepper to taste. Sprinkle parsley on top. Makes 2 servings.Per serving: 212 calories (21 percent from fat), 4.9 g fat (0.7 g saturated, 3.5 g monounsaturated), no cholesterol, 3.5 g protein, 37.5 g carbohydrates, 0.9 g fiber, 7 mg sodium.
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(Linda Gassenheimer's latest book is "The Portion Plan: How to Eat the Foods You Love and Still Lose Weight." Her Web site is dinnerinminutes.com.)
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(c) 2009, The Miami Herald.
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Distributed by McClatchy-Tribune Information Services.
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