|
23
Mar
|
PPS: Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes |
Since I try to eat fairly low-carb, there are probably many meals I’ve blogged that would pass for Passover, but I still wanted to challenge myself to come up with new choices. When I saw Bridget blog about a one-dish white fish meal baked with potatoes in a jalapeno-tomato sauce, it immediately went on my to-make list. I’ll echo Bridget and say that the appeal of this dish is not only how tasty it is, but it’s a quick, easy, one-dish meal that combines lean protein, starch, and a flavorful, fresh sauce. And I’ll add one more: since the starch is potatoes, this is a perfect choice for Passover.
Of course, I had to complicate things a bit because I hate wasting any opportunity to use my little tapas pans. After steaming the potatoes, I simply transferred them to the individual skillets and went on with the prep. Like Bridget, I let my blender do all the work for the sauce and (though I was tempted) didn’t lift my knife to chop. There’s one word in the title of this recipe, though, that I confess was a bit deceiving. The recipe, which originally comes from Rick Bayless, is actually called Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes. Folks, there is no roasting of tomatoes going on here. The recipe uses canned, diced tomatoes, but does not specify to use canned, roasted tomatoes. I thought we might be roasting our own fresh tomatoes under the broiler. I actually considered modifying the recipe to do this, but considering we’re so far away from tomato season, there’s probably no real taste benefit in doing that. But if I were to make this in the summer and get my hands on some super fresh, local, they’re-only-this-good-in-summer-tomatoes, I think I’d make the extra effort. I’m not complaining, though – we thoroughly enjoyed the dish as is and plan to again next week!
Jalapeno-Baked fish with Roasted Tomatoes and Potatoes
Slightly adapted from Rick Bayless’s Mexican Everyday to serve 2
Printable Recipe
1/2 lb peeled, sliced Yukon Gold potatoes
1/2 tablespoon olive oil
coarsely ground salt
1 cup canned, diced tomatoes
1 clove of garlic, peeled
1/4 cup loosely packed cilantro
2 pickled jalapeno peppers
splash of pickling juice from the jalapeno peppers
2 4-5 oz skinless whitefish filets, such as tilapia
lime wedges and extra cilantro, for serving
Preheat oven to 400F. Place the potato slices in a microwave-safe dish. Season with salt and drizzle with olive oil; toss to coat. Cover with plastic wrap and poke a few holes in it. Microwave on high power for 4 minutes or until almost tender.
At this point you can transfer the potatoes to individual gratin dishes or skillets, or just keep them in the same dish, assuming it’s oven-safe. Layer the fish over the potatoes.
Combine the tomatoes, garlic, cilantro, peppers, and pickling juice in a blender and process until nearly pureed, leaving a bit of texture. Pour the sauce over the fish. Bake for 15-20 minutes, or until fish flakes easily with a fork. Serve garnished with lime wedges and extra cilantro.
Nutritional Info (does not include the avocado pictured – that’s an easily affordable extra given how light this is!)
Servings Per Recipe: 2
Amount Per Serving
Calories: 281.3
Total Fat: 6.3 g
Cholesterol: 62.5 mg
Sodium: 500.8 mg
Total Carbs: 23.1 g
Dietary Fiber: 3.0 g
Protein: 32.0 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Caitlin — March 23, 2010 @ 11:57 am
This post has been removed by the author.
Caitlin — March 23, 2010 @ 11:58 am
This is one of my favorites from Bridget's blog! In fact we're having it for dinner this week, but instead of baking it with the layer of potatoes,, I'm leaving them out and serving the fish over quinoa. And leftover sauce is awesome over cornbread pancakes with a fried egg on top (though I don't think that would have to wait until after Passover?).
yumventures — March 23, 2010 @ 1:15 pm
This dish looks amazing! I definitely want to try it, I love spicy tomato sauces =) I also love your little pans, wish I had some!And…you had me at brisket! =)
Dawn — March 23, 2010 @ 2:59 pm
Yum, yum, yum! I'm doing a baked cod tonight with an Indian eggplant side. Hopefully that comes out well….
Kalyn — March 23, 2010 @ 2:59 pm
This sounds great! I've been thinking of some kind of baked fish with salsa lately.
That Girl — March 23, 2010 @ 4:17 pm
I'm always looking for good brisket recipes. We were a "roast chicken" family, so I am decidedly behind on learning different brisket methods.
Bridget — March 23, 2010 @ 5:05 pm
What fun little pans!I thought this recipe had a somewhat misleading title as well. I mean, I suppose the tomatoes are roasted along with everything else, but, yeah, still… Plus, jalapeno-baked fish? There isn't that much jalapeno in this! Whatever though, it's still delicious.
JennDZ - The Leftover Queen — March 23, 2010 @ 5:17 pm
This looks great Cara! I love all the flavors together, and since I am fairly grain-free, this is a great dinner option for a special holiday or any day!
Burp and Slurp~! — March 23, 2010 @ 9:40 pm
Wow, those flavors are really well put together. White fish can be so flavorless, so I love all the strong flavors in there.
A Canadian Foodie — March 24, 2010 @ 1:23 am
Anything with roasted tomatoes that look like that has to be heavenly… YUM! I need to eat fish more often… but that is understandable coming from prairie central in Edmonton ALberta.:)Valerei
preventionrd — March 25, 2010 @ 2:02 am
Oh holy YUM! That looks wonderful! I love fish and I'm always looking for new ways to prepare it! I am 99% sure you have a new look here, but regardless, I LOVE IT!! It is so sharp, girlie!Thanks again for your sweet comment yesterday! I can't believe how wonderful everyone is 🙂 Means so much!
Sandi — March 25, 2010 @ 2:03 pm
That Jalapeno Baked fish looks really good. I am going to have to make that…..love the flavors that are in there.
Sandi — March 28, 2011 @ 8:36 pm
That Jalapeno Baked fish looks really good. I am going to have to make that…..love the flavors that are in there.
Sandi — March 28, 2011 @ 8:36 pm
That Jalapeno Baked fish looks really good. I am going to have to make that…..love the flavors that are in there.
A Canadian Foodie — March 28, 2011 @ 8:36 pm
Anything with roasted tomatoes that look like that has to be heavenly… YUM! I need to eat fish more often… but that is understandable coming from prairie central in Edmonton ALberta.:)Valerei
Burp and Slurp~! — March 28, 2011 @ 8:36 pm
Wow, those flavors are really well put together. White fish can be so flavorless, so I love all the strong flavors in there.
JennDZ - The Leftover Queen — March 28, 2011 @ 8:36 pm
This looks great Cara! I love all the flavors together, and since I am fairly grain-free, this is a great dinner option for a special holiday or any day!
Bridget — March 28, 2011 @ 8:36 pm
What fun little pans!I thought this recipe had a somewhat misleading title as well. I mean, I suppose the tomatoes are roasted along with everything else, but, yeah, still… Plus, jalapeno-baked fish? There isn't that much jalapeno in this! Whatever though, it's still delicious.
That Girl — March 28, 2011 @ 8:36 pm
I'm always looking for good brisket recipes. We were a "roast chicken" family, so I am decidedly behind on learning different brisket methods.
Dawn — March 28, 2011 @ 8:36 pm
Yum, yum, yum! I'm doing a baked cod tonight with an Indian eggplant side. Hopefully that comes out well….
yumventures — March 28, 2011 @ 8:36 pm
This dish looks amazing! I definitely want to try it, I love spicy tomato sauces =) I also love your little pans, wish I had some!And…you had me at brisket! =)
Caitlin — March 28, 2011 @ 8:36 pm
This is one of my favorites from Bridget's blog! In fact we're having it for dinner this week, but instead of baking it with the layer of potatoes,, I'm leaving them out and serving the fish over quinoa. And leftover sauce is awesome over cornbread pancakes with a fried egg on top (though I don't think that would have to wait until after Passover?).
Caitlin — March 28, 2011 @ 8:36 pm
This is one of my favorites from Bridget's blog! In fact we're having it for dinner this week, but instead of baking it with the layer of potatoes,, I'm leaving them out and serving the fish over quinoa. And leftover sauce is awesome over cornbread pancakes with a fried egg on top (though I don't think that would have to wait until after Passover?).
preventionrd — March 28, 2011 @ 8:40 pm
Oh holy YUM! That looks wonderful! I love fish and I'm always looking for new ways to prepare it! I am 99% sure you have a new look here, but regardless, I LOVE IT!! It is so sharp, girlie!Thanks again for your sweet comment yesterday! I can't believe how wonderful everyone is 🙂 Means so much!
Kalyn — March 28, 2011 @ 8:49 pm
This sounds great! I've been thinking of some kind of baked fish with salsa lately.
preventionrd — March 29, 2011 @ 2:05 am
Oh holy YUM! That looks wonderful! I love fish and I'm always looking for new ways to prepare it! I am 99% sure you have a new look here, but regardless, I LOVE IT!! It is so sharp, girlie!Thanks again for your sweet comment yesterday! I can't believe how wonderful everyone is 🙂 Means so much!
Burp and Slurp~! — March 29, 2011 @ 2:05 am
Wow, those flavors are really well put together. White fish can be so flavorless, so I love all the strong flavors in there.
Bridget — March 29, 2011 @ 2:05 am
What fun little pans!I thought this recipe had a somewhat misleading title as well. I mean, I suppose the tomatoes are roasted along with everything else, but, yeah, still… Plus, jalapeno-baked fish? There isn't that much jalapeno in this! Whatever though, it's still delicious.
Caitlin — March 29, 2011 @ 2:05 am
This is one of my favorites from Bridget's blog! In fact we're having it for dinner this week, but instead of baking it with the layer of potatoes,, I'm leaving them out and serving the fish over quinoa. And leftover sauce is awesome over cornbread pancakes with a fried egg on top (though I don't think that would have to wait until after Passover?).
Bridget — April 5, 2011 @ 1:17 am
What fun little pans!I thought this recipe had a somewhat misleading title as well. I mean, I suppose the tomatoes are roasted along with everything else, but, yeah, still… Plus, jalapeno-baked fish? There isn't that much jalapeno in this! Whatever though, it's still delicious.
Kalyn — April 5, 2011 @ 1:17 am
This sounds great! I've been thinking of some kind of baked fish with salsa lately.
Caitlin — April 5, 2011 @ 1:17 am
This is one of my favorites from Bridget's blog! In fact we're having it for dinner this week, but instead of baking it with the layer of potatoes,, I'm leaving them out and serving the fish over quinoa. And leftover sauce is awesome over cornbread pancakes with a fried egg on top (though I don't think that would have to wait until after Passover?).
Dawn — April 5, 2011 @ 1:17 am
Yum, yum, yum! I'm doing a baked cod tonight with an Indian eggplant side. Hopefully that comes out well….