Cumin-Chili Fried Fish with a Pico de Gallo Topping
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Fish. I have tried almost every kind there is and just don't like it. Well, I can eat catfish and trout, and I think it is because they are freshwater fish, and don't have that seafood flavor that all other salt water fish have. But I'm determined to make myself like it.
Whenever Jon orders fish at a restaurant I'll try it. When we were on vacation in the USVI, I did eat some of his Caribbean lobster and sea bass - I liked both but couldn't order it for myself and eat a large portion.
Tonight I decided to try a recipe that would add a lot of flavor and texture. I found this recipe for Cumin-Chili Fried Fish on the Epicurious web site. I made a few changes and added a fresh pico de gallo topping. My adaptation is below.
Ingredients for Fish
- 2 Orange Roughy filets
- Black pepper, cumin, chili powder
- 1 egg
- 4 tbsp matzo meal
- Approximately 1/3 c olive oil - enough to nicely coat the bottom of a pan
Directions
- Generously coat fish with black pepper, cumin, and chili powder
- Dip in egg, and then dip in matzo meal
- Heat oil in a large pan
- Add fish and cook for approximately 3-4 minutes on each side, being careful not to overcook. Remove fish from pan and place on paper towels.
Pico de Gallo
This recipe is similar to how I make my salsa and made enough to top both pieces of fish. Just mix everything together and chill.
- 1 tomato, the outer edges only (no seeds or pulp), chopped
- 1/2 jalapeno, finely chopped
- 1/2 sm yellow onion, finely chopped
- 1 tbsp chopped red onion
- 1/2 clove garlic, minced
- Approximately 2-3 tbsp chopped fresh cilantro
- Salt - approximately 1/2 tsp
Wow, I ate an entire filet of fish!! The spices - cumin and chili powder - gave it really good flavor, and the matzo meal made it nice and crispy. The cold pico was the perfect topping and went perfectly with the spices in the fish. I enjoyed this meal, and am looking forward to experimenting with other fish recipes.
