Fish and
chips, Mexican style
No Count
From the kitchen of MR.NEHOR on WW boards
Servings | 1
Estimated POINTS® value per serving | 5 full choice
From the kitchen of MR.NEHOR on WW boards
Servings | 1
Estimated POINTS® value per serving | 5 full choice
1 skinless
portion of cod (or similar white fish), about 100-150 g.
1 Large Onion, cut into very thin rings
3 T. Cider Vinegar
3 T. Water
Salt and Pepper (to taste)
300 g. Potatoes, peeled and cut into a fine dice
Low Fat Cooking Spray
1 t. Mild Chili Powder
½ t. Ground Cumin
½ t. Salt
A few Large Lettuce Leaves, of a firm variety (Cos is my favourite.)
A dusting of Hungarian paprika, or Spanish Smoked paprika, but NOTCayenne
1 Large Onion, cut into very thin rings
3 T. Cider Vinegar
3 T. Water
Salt and Pepper (to taste)
300 g. Potatoes, peeled and cut into a fine dice
Low Fat Cooking Spray
1 t. Mild Chili Powder
½ t. Ground Cumin
½ t. Salt
A few Large Lettuce Leaves, of a firm variety (Cos is my favourite.)
A dusting of Hungarian paprika, or Spanish Smoked paprika, but NOT
For the
Potatoes:
1. Preheat oven to 180 C.
2. Mix the diced potatoes with the spices, and place on a non-stick oven tray in one even layer. Spary about 3-4 shots of the oil-spray over the top. Bake in oven for 35-45 minutes, turning once after the first 20 minutes.
3. Potatoes are done when they appear golden brown and crisp on the outside.
For the fish (and toward the last 15 minutes of the potatoes' cooking time):
1. Place the Onions, Water and Vinegar in a lidded Saucepan, just barely large enough to fit the fish (in otherwords, as small as possible, without crowding.) Place on a Medium hob (Gas Mark 3), and let cook away (covered with lid) for about 10 minutes.
2. Check the liquid level. If it is low, add a few Tablespoons of water. Place the fish on top, with a grinding of salt and pepper. Let steam on top of the onions until cooked through (about 5 minutes). Towards the last 2 mintues of cooking time, if the onions still have a lot of liquid, let the fish steam uncovered. The idea is that the onions be a thick sauce consistency, but not soup.
Presentation:
Place the lettuce leaves on the plate to cover.
Place the potatoes on top.
On top of the potatoes add the onions, topped finally with the fish. Dust lightly with the paprika, just before serving.
1. Preheat oven to 180 C.
2. Mix the diced potatoes with the spices, and place on a non-stick oven tray in one even layer. Spary about 3-4 shots of the oil-spray over the top. Bake in oven for 35-45 minutes, turning once after the first 20 minutes.
3. Potatoes are done when they appear golden brown and crisp on the outside.
For the fish (and toward the last 15 minutes of the potatoes' cooking time):
1. Place the Onions, Water and Vinegar in a lidded Saucepan, just barely large enough to fit the fish (in otherwords, as small as possible, without crowding.) Place on a Medium hob (Gas Mark 3), and let cook away (covered with lid) for about 10 minutes.
2. Check the liquid level. If it is low, add a few Tablespoons of water. Place the fish on top, with a grinding of salt and pepper. Let steam on top of the onions until cooked through (about 5 minutes). Towards the last 2 mintues of cooking time, if the onions still have a lot of liquid, let the fish steam uncovered. The idea is that the onions be a thick sauce consistency, but not soup.
Presentation:
Place the lettuce leaves on the plate to cover.
Place the potatoes on top.
On top of the potatoes add the onions, topped finally with the fish. Dust lightly with the paprika, just before serving.
|
Special
Notes
|
I went to Mexico
One thing I like about this, is that the vinegar and juices from the fish and onions flavours both the potatoes, and the lettuce. You get your salt and vinegar fish and chips and a side salad all in one meal!
Some people don't like the taste of wilted lettuce, which is inevitable, due to the heat of the potatoes. If you prefer, use 1/2 grated carrot, and 1/4 grated head of cabbage, instead.
This is another easily doubled or tripled recipe. If you are making a large number of portions, and the fish won't all fit in one pan, then simply cook the fish in batches (leaving the full amount of onions in the pot until the end, then portioning them when preparing the plates), and briefly reheat the fish (if it has gone cold) in the microwave before serving.
One thing I like about this, is that the vinegar and juices from the fish and onions flavours both the potatoes, and the lettuce. You get your salt and vinegar fish and chips and a side salad all in one meal!
Some people don't like the taste of wilted lettuce, which is inevitable, due to the heat of the potatoes. If you prefer, use 1/2 grated carrot, and 1/4 grated head of cabbage, instead.
This is another easily doubled or tripled recipe. If you are making a large number of portions, and the fish won't all fit in one pan, then simply cook the fish in batches (leaving the full amount of onions in the pot until the end, then portioning them when preparing the plates), and briefly reheat the fish (if it has gone cold) in the microwave before serving.
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