Costa Rican Fish (1-pan meal)
In a large frying pan, heat olive oil.
Add:
garlic (powder or minced fresh)
coriander
basil
pinch of cayenne or chipotle
1 chopped onion
1-2 handful chopped carrots
2 very small mandarins or 1/2 orange, chopped fine (use the peel, but toss the seeds)
After about 5 minutes, add 2-4 fillets of Tilapia or Corvina (seabass)
When almost done, add a small handful of dried cranberries
Optional additions:
- vegetables such as ayote (a small green squash), zucchini, and/or vainicas (green beans)
- cube of chicken bouillon
Serve with rice.
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6 comments:
Julie, that sounds terrific. I miss Costa Rican cooking so much. Keep up the posts. Luv em. Thanks
Blake
Where are you finding cranberries in CR?? I wanna know.
well, keeping in mind that they are dried...
AutoMercado has them - year round, too!
FYI - I have yet to see them w/o sugar added (even in the states).
I find light olive oil is best for frying, as virgin, and extra virgin has a very low flash point, and burns quickly, and also impacts too much olive flavour in the food. Good cooks already know this, but some novices may not.
thanks Gerard!
I probably should have said soy or light olive oil. This recipe moved back and forth with me - between Costa Rica and California.
In Costa Rica, I use soy oil for general cooking - it is one of the "good" oils, and is much easier to find (and less expensive) in here.
I almost never fry in deep, pure oil - usually I saute, often in a mix of oil and water (or butter, if I really want to go crazy). Of course, you do have to be careful with this method.
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