No, you're not actually going to catch a fish on fire here.... but, it is going to be fire!
This is pretty simple. Perfect for a busy weeknight or relaxing weekend evening. Also, I made two servings for less than $20, and that included the large bottle of wine!
Starting with the main deal, the fish. For this you are gonna want to use a white fish, haddock or cod are great, tilapia is OK as long as it comes from the USA, I used tilapia for this recipe.... Check out this article here to see my reservations on this fish... These white fish are best for those that don't like the "fishy" taste, or when you are adding bold flavors. We are doing the latter here because I love the fishy flavor!
First things first, prep work! Preheat the oven to 425°. The fish can be sticky when you put it in a baking dish, so make sure to oil the pan liberally! I tend to think of an infant in a bathtub, enough to get the job done but you don't want anything to drown in there! When the fish is in the baking dish sprinkle some Chili Powder over the top and grind some fresh black pepper. Set the fish aside for now and let the Chili Powder soak in a little. While that's chilling out, lets chop some stuff up! Yellow squash, zucchini squash, and butter nut squash are a great mixture for any season! The butter nut squash cooks best when cubed, you can buy it pre-cubed in most supermarkets, while the zucchini and yellow squash should be cut in discs, this allows them to absorb some awesome flavor while maintaining their fresh crunch. Set the veggies aside, just like the fish.
Next we want to get that salsa ready! Store bought mango salsa is really the best option. For one, I hate even thinking about peeling a mango, and buying all the ingredients isn't economical for the amount we'll be using. However, store bought salsas are always way too watery to be added to a dish like this. We want a thicker, chunkier, salsa. So to get rid of the water we are going to put the salsa in a small sauce pot and heat it on the stove over medium-high heat until we see it begin to boil. Bring the heat down to allow the salsa to simmer, leaving it uncovered to allow the water to evaporate off. This will take about 15-20 minutes with occasional stirring.
Once the salsa is on the stove, your oven should be completely pre-heated. Go ahead and put the fish in on the middle rack and KEEP THE DOOR CLOSED! You're gonna leave the fish alone and not even think of it for 15 minutes.
While the fish is baking and the salsa is boiling go ahead and start on your veggies! Bring a skillet to a high heat and drizzle some EVOO all over. (just in the skillet though, could get messy outside of it) Toss in your veggies and season with some season salt and fresh cracked black pepper. Keep them moving for the first five minutes to be sure to get them well coated with the seasoning and oil. You don't want the seasoning to be on only 5 or so pieces, tossing it around in the skillet can help share the goodness! After its all mixed up and cooking well, let it simmer to seal in the flavor. At this point, you may need to turn the temp down on that salsa to keep it at a simmer as well.
Now we have a little intermission time while the food does its thing! Grab a glass of wine, switch to the next Beyonce track, or yell at the kids to keep doing their homework.
And now we're back! So it's been 15 minutes since we closed that door that I trust you didn't open? Now you can open it. Pull out the fish. It should be completely white with some golden edges. Let it rest again while we get everything else ready.
The veggies should be cooked, yellow squash and zucchini should be firm while the butter nut squash is almost mashable. Turn off all the heating elements and prepare for plating.
The fish is VERY fragile! Use a flexible spatula to get as far under the middle of the fish as possible and hold it at a slight angle to drain off as much liquid as possible, should just be a slow drip. Place the fish on a plate of your choosing and top it with about two tablespoons of the salsa, should just cover the length of the middle of the piece of fish. Scoop some veggies next to the fish, using a slotted spoon to drain as much liquid here as well, and done! Serve, eat, and enjoy! You may need a second glass of wine at this point too :)
What you'll need:
This is pretty simple. Perfect for a busy weeknight or relaxing weekend evening. Also, I made two servings for less than $20, and that included the large bottle of wine!
Starting with the main deal, the fish. For this you are gonna want to use a white fish, haddock or cod are great, tilapia is OK as long as it comes from the USA, I used tilapia for this recipe.... Check out this article here to see my reservations on this fish... These white fish are best for those that don't like the "fishy" taste, or when you are adding bold flavors. We are doing the latter here because I love the fishy flavor!
First things first, prep work! Preheat the oven to 425°. The fish can be sticky when you put it in a baking dish, so make sure to oil the pan liberally! I tend to think of an infant in a bathtub, enough to get the job done but you don't want anything to drown in there! When the fish is in the baking dish sprinkle some Chili Powder over the top and grind some fresh black pepper. Set the fish aside for now and let the Chili Powder soak in a little. While that's chilling out, lets chop some stuff up! Yellow squash, zucchini squash, and butter nut squash are a great mixture for any season! The butter nut squash cooks best when cubed, you can buy it pre-cubed in most supermarkets, while the zucchini and yellow squash should be cut in discs, this allows them to absorb some awesome flavor while maintaining their fresh crunch. Set the veggies aside, just like the fish.Next we want to get that salsa ready! Store bought mango salsa is really the best option. For one, I hate even thinking about peeling a mango, and buying all the ingredients isn't economical for the amount we'll be using. However, store bought salsas are always way too watery to be added to a dish like this. We want a thicker, chunkier, salsa. So to get rid of the water we are going to put the salsa in a small sauce pot and heat it on the stove over medium-high heat until we see it begin to boil. Bring the heat down to allow the salsa to simmer, leaving it uncovered to allow the water to evaporate off. This will take about 15-20 minutes with occasional stirring.
Once the salsa is on the stove, your oven should be completely pre-heated. Go ahead and put the fish in on the middle rack and KEEP THE DOOR CLOSED! You're gonna leave the fish alone and not even think of it for 15 minutes.
Now we have a little intermission time while the food does its thing! Grab a glass of wine, switch to the next Beyonce track, or yell at the kids to keep doing their homework.
And now we're back! So it's been 15 minutes since we closed that door that I trust you didn't open? Now you can open it. Pull out the fish. It should be completely white with some golden edges. Let it rest again while we get everything else ready.
The veggies should be cooked, yellow squash and zucchini should be firm while the butter nut squash is almost mashable. Turn off all the heating elements and prepare for plating.
The fish is VERY fragile! Use a flexible spatula to get as far under the middle of the fish as possible and hold it at a slight angle to drain off as much liquid as possible, should just be a slow drip. Place the fish on a plate of your choosing and top it with about two tablespoons of the salsa, should just cover the length of the middle of the piece of fish. Scoop some veggies next to the fish, using a slotted spoon to drain as much liquid here as well, and done! Serve, eat, and enjoy! You may need a second glass of wine at this point too :)What you'll need:
- Mild White Fish (tilapia, haddock, cod)
- Mango Salsa
- Zucchini Squash
- Yellow Squash
- Butternut Squash (pre-cubed is great!)
- EVOO
- Fresh Cracked Black Pepper
- Chili Powder
- Season Salt
Total Prep time is 20-30 Minutes
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