Jalapeno Baked Fish With Roasted Tomatoes & Potatoes - 24g Carbs, 4g
Fiber
4 servings
Fish, potatoes and a lively sauce combine for a hearty and fast
dinner. If you need to save even more time (and want one less pan to
clean), omit the step of searing the fish. The quick sear, however,
does add flavor. Serve with steamed green beans.
Recipe by Rick Bayless, adapted from "Best of the Best, the
Best Recipes From the 25 Best Cookbooks of the Year"
(Food & Wine Books, 2006, $29.95)
4 medium (1 lb total) red-skinned boiling or Yukon Gold
potatoes, sliced 1/4 inch thick
2 Tbsp vegetable or olive oil
1/2 tsp salt
One 14.5-oz can diced tomatoes (preferably fire-roasted), including
their juice
1 large clove garlic, cut in half
1/3 cup coarsely chopped cilantro, plus extra for garnish
1/4 cup sliced pickled jalapeño chili peppers, plus 1 Tbsp of their
pickling juice, reserved
Four 4- to 5-oz (1 to 1 1/4 lb total) skinless fish fillets such
as mahi-mahi, halibut, grouper, snapper, black cod or striped
bass, preferably 3/4 to 1 inch thick, patted dry
Preheat the oven to 400 degrees.
In a microwaveable 8-by-8-inch baking dish, toss together the
potatoes, 1 tablespoon of the oil and the salt, and spread out
evenly. Cover the dish with plastic wrap and poke a few holes
in the top. Microwave on high (100 percent power) until the
potatoes are nearly tender, about 4 to 5 minutes.
Meanwhile, in a food processor or blender, combine the tomatoes
with their juice, garlic, cilantro, jalapeño chili peppers and
the tablespoon of pickling juice. Process with a few quick
pulses until well combined but not quite smooth.
In a large skillet over medium-high heat, heat the remaining
tablespoon of oil and quickly sear the fillets on both sides,
about 15 seconds per side. Remove from the hot pan and set aside.
When the potatoes have finished cooking, place the fish fillets
in a single layer over the potatoes. Pour the tomato mixture
evenly over the fish and potatoes. Bake for 15 to 20 minutes,
or until the fish can be flaked easily with a fork.
Divide among individual plates and garnish with cilantro.
Serve hot.
Per serving:
217 Calories, 12g Protein, 24g Carbs, 8g Fat, 13mg Cholesterol,
1g Saturated Fat, 783mg Sodium, 4g Dietary Fiber