I can’t believe my life is such a hectic these days. Christmas holiday is coming and a lot of shopping needed to be done. Sometimes, I wish I could be in 2 places in the same time but that don’t exist in reality. I do miss the time where I have plenty of time to waste and just think bout the things I want cook and just run to the grocery store and made my day.
Anyways, I’m going to share with you guys with this awesome recipe I just tried couple months ago. YUP! You did not read it wrong. Couple months ago. I’ve wanted to update as often as I can but time just won’t allow me to do so. But today is a good day and taking this opportunity to update as quickly as I can while waiting for my dear hubby to come home from work. But I will try my very best to remember everything about this dish.
The reason why I tried this dish is because I bought 5 lbs of grapes from the store and realized it’s too much for the 2 of us to finish it in time before it turns bad. And I found this great recipe to use the grapes. Grape Salsa! I just don’t know why I never though of it. And what amazing is that, I had a fish stock up in my fridge.
So, I pan seared my fish and I like it to be crispy. And you can cook the way you like it. And the sourness from the citrus made it more appetizing for me. If you love it spice, just add hot pepper to your preferred.
Hope this entry helps you with today’s headache.
Ingredients:
2 pounds red or black seedless grapes, 1 pound quartered
2 scallions, finely chopped
2 small garlic cloves, minced
½ fresh red chile, such as Fresno, seeded and minced
½ fresh green chile, such as Serrano or jalapeno, seeded and minced
1 teaspoon Sriracha chile sauce
2 tablespoons vegetable oil
Ten 4 – 5 ounce skinless black cod fillets (also known as sablefish)
Salt and freshly ground pepper
¼ cup chopped cilantro
1½ tablespoons white wine vinegar
Method:
1) Preheat the oven to 350C. In a food processor, puree the whole grapes. Pass the puree through a coarse sieve into a large bowl. Add the quartered grapes, scallions, garlic, chiles and Sriracha to the bowl and toss.
2) In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Season half of the fillets with salt and pepper and add them to the skillet, skinned side up. Cook over high heat until the fillets are golden brown on the bottom, about 3 minutes. Transfer the fillets to a rimmed baking sheet. Repeat with the remaining oil and fillets. Transfer the fish to the oven and cook with just while throughout.
3) Add the cilantro and vinegar to the grape salsa and season with salt. Transfer the fish to plates; spoon the salsa on top and serve.
MAKE AHEAD The salsa can stand at room temperature for up to 2 hours. The seared fish can be kept on the baking sheet for up to 30 minutes. Finish in the oven before serving.
