Introduction
Discover a delightful dish that pairs perfectly cooked fish with a spicy salsa and charred eggplant. This recipe offers a burst of flavors that are sure to please any palate. Ideal for a midweek meal, the fresh ingredients come together for a satisfying and healthy feast, and the toasted sourdough adds an irresistible touch.
Ingredients
Spicy Salsa:
– 2 ripe tomatoes, deseeded and diced
– 1/2 teaspoon fresh chili, finely chopped (or 1/4 teaspoon red pepper flakes)
– 2 teaspoons extra virgin olive oil
– 1/4 teaspoon salt
– Black pepper, to taste
– 1/4 cup packed basil leaves
Fish:
– 6 slices eggplant, 1 cm (1/2 inch) thick
– 2 fish fillets (150 g / 5 oz each)
– Salt and pepper, to taste
– 1 tablespoon plain flour
– 1 tablespoon oil
To Serve:
– 4 slices sourdough bread, toasted
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 2
Detailed Directions and Instructions
Step 1: Prepare the Spicy Salsa
In a bowl, combine the diced tomatoes, fresh chili, extra virgin olive oil, salt, and black pepper. Set aside for 20 minutes to allow the tomatoes to release their juices.
Step 2: Prepare the Eggplant and Fish
Season the eggplant slices and fish fillets generously with salt and pepper. Lightly dust the fish fillets with plain flour, shaking off any excess.
Step 3: Cook the Eggplant
Heat 1/2 tablespoon of oil in a non-stick skillet over high heat. Add the eggplant slices and cook until charred and softened, about 2 minutes on the first side and 1.5 minutes on the second side. Remove from the skillet and set aside.
Step 4: Cook the Fish
Add the remaining oil to the skillet. Place the fish fillets in the skillet and cook until light golden on both sides, pressing down gently to ensure even browning.
Step 5: Finish the Salsa
Tear the basil leaves and mix them into the salsa.
Step 6: Serve the Dish
To serve, arrange three slices of eggplant on each plate, top with a fish fillet, and spoon the spicy salsa over the fish. Serve with toasted sourdough bread on the side.
Notes
Note 1
Make sure to deseed the tomatoes properly to avoid excess liquid in the salsa.
Note 2
Adjust the level of spiciness by modifying the amount of fresh chili or red pepper flakes used.
Note 3
For best results, ensure the skillet is hot enough before adding the eggplant and fish to achieve a nice sear.
Note 4
Allowing the salsa to sit enhances the flavors, so do not skip the waiting time.
Cook techniques
Preparing Vegetables
Dice the tomatoes and chop the chili finely to enhance the salsa’s texture and flavor.
Marinating
Allow the salsa mixture to sit for 20 minutes. This helps the tomatoes release their juices, creating a flavorful base.
Seasoning
Generously season the eggplant slices and fish fillets with salt and pepper to ensure they are well-flavored.
Dusting
Lightly dust the fish fillets with plain flour to create a golden crust during cooking, enhancing texture and visual appeal.
High-Heat Cooking
Cook the eggplant slices over high heat for a quick char, which adds smoky flavors and softens the texture.
Even Browning
Ensure even cooking of the fish fillets by pressing down gently while they cook, achieving a light golden color on both sides.
Finishing Touches
Tear basil leaves into the salsa rather than chopping them to maintain their flavor and visual integrity.
Plating
Arrange the elements artfully on the plate, layering eggplant, fish, and salsa, and serve with toasted sourdough for added texture.
FAQ
Can I make the spicy salsa in advance?
Yes, you can prepare the salsa a few hours in advance and store it in the refrigerator to allow the flavors to meld.
What type of fish is best for this recipe?
White fish varieties, such as cod, tilapia, or snapper, work well for this dish due to their mild flavor and flaky texture.
Can I substitute eggplant with another vegetable?
Yes, zucchini or portobello mushrooms can be used as alternatives, adjusting cooking times as necessary.
Is there a gluten-free option for the flour?
Yes, you can use a gluten-free flour blend or cornstarch to dust the fish fillets.
What can I serve instead of sourdough bread?
Any crusty bread or gluten-free bread can be used as an alternative to sourdough.
Conclusion
This dish combines the rich flavors of charred eggplant and golden fish, complemented by a vibrant and spicy salsa. The freshness of basil mixed into the salsa enhances the overall taste, making it a delightful meal perfect for any occasion. Serving it with toasted sourdough bread adds a lovely crunch, bringing all elements together for a satisfying dining experience.
Spicy Grilled Chicken with Salsa
Use the same spicy salsa as a topping for grilled chicken breasts, served with a side of roasted vegetables.
Eggplant Parmesan
Layer the cooked eggplant slices with marinara sauce and cheese, then bake until bubbly for a delicious vegetarian dish.
Fish Tacos
Use the fish fillets in soft tortillas, topped with the spicy salsa and fresh avocado for a zesty taco night.
Caprese Salad with Chili
Combine fresh mozzarella, basil, and tomato slices, adding a hint of chili for a unique twist on the classic Caprese salad.
Bruschetta with Spicy Salsa
Top toasted sourdough slices with the spicy salsa for a quick and flavorful appetizer.
