Need to catch more fish

The never ending white seabass has almost run out. My sister Lori came to visit and I had to make her some fish. I was at the Fred Hall Show most of the day, so I had to throw together something quick when I got home. I decided to do the pan-seared WSB with spicy tomato sauce again. I had three large steaks left, so I thawed those out and seasoned them with olive oil, Cayenne pepper, smoked paprika and black pepper. The spicy tomato sauce (salsa) that accompanied the fish was pretty basic stuff.

1/2 yellow onion - diced
1/2 red onion - diced
2 jalapeno - diced
5 cloves garlic - minced
3 cups tomato - diced
1/2 cup sherry
1 cup fish base
Cayenne pepper, smoked paprika, black pepper, salt to taste

Sautee the onion and jalapeno in olive oil until soft. Add garlic and sautee for 1 minute. Add Cayenne, paprika, black pepper and salt and then deglaze pan with the sherry. When most of the liquid has evaporated add fish base. Add tomato and cook on medium heat until all the veggies have broken down and most of the liquid has evaporated. Add water if necessary for proper consistency.

Heat pan on medium-high. Add olive oil and 1 tablespoon of butter. Place WSB steaks in pan when butter stops foaming. Sear steaks on each side. Add spicy tomato salsa to pan and finish cooking the fish. Turn fish during cooking to coat all sides.

Shrimp diablo
2 cups of shrimp - shelled
1/2 cup white onion - diced
1/2 cup green onion - thinly sliced
2 cloves garlic - minced
2 tablespoons of butter
1/3 cup heavy cream
1/4 cup white wine
Cayenne pepper, paprika, salt pepper to taste

Heat pan on Med-Hi. Add olive oil and butter. Sautee onion and white portion of green onions until soft and then add garlic. Add seasoning, salt and pepper. Add shrimp, tossing to cook on both sides until almost opaque. Add wine and reduce. Add cream and reduce until thick. It may be necessary to remove shrimp before sauce has reduced all the way. Pour sauce over shrimp.


Lupe made calabacita.
1/2 yellow onion - sliced
1/2 red onion - diced
3 jalapeno - 1 sliced/2 diced
3 cups tomatoes - diced
4-5 large calabacita squash - 1/2" pieces
1 cube caldo de pollo (chicken bouillon)

Sautee onion and jalapeno. When onion and jalapeno are soft add tomato and stir through. Add calabacita squash. Add cube of bouillon. Simmer on medium until the calabasita is cooked through, but not quite soft.

Papas fritas al horno

6-8 medium red potatoes - diced
1 Anaheim chile - sliced into thin rings
1/2 yellow onion - large dice
1 cup Mexican seasoned bread crumbs
1/4 cup grated Parmesan cheese
Cayenne pepper and Italian seasoning mix

Dice potato and toss in olive. Add bread crumbs, seasoning and Parmesan cheese and toss. Spread on a cookie sheet and place in a pre-heated 375 degree oven. Bake until almost fork tender. Set oven to broil at 500 degrees. Finish cooking until potatoes are fork-tender inside and crispy on the outside.

From The Hollow Leg Diner - images