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I’ve been cooking a lot of fish lately.   I find myself craving more and more seafood, fish specifically, and less meat.   Don’t get me wrong, I am a meat lover and will never give up eating meat but for right now, it’s all about fish!   I picked up a couple of King Fish steak and had no specific plans on how to cook them.   King Fish is a firm fish and holds up well in stews.   In an effort to test new recipes for this blog and for my very first eCookbook, I’ve been frying a lot lately so I knew I didn’t want to fried fish.   Yes that’s right!  I am working on an ebook that will have brand new recipes and a few very popular ones from the blog!  It’s something that I’ve been pondering for a while and I finally think the time is right!   More details on that soon!King Fish Stew-1-14

I decided to stew with the King Fish.   I seared the king fish that was seasoned with turmeric and cumin then I added it to a slightly tangy sauce that had a splash of lime juice and vinegar.   This was served with rice and steamed green beans and it was good!   Craving satisfied!

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King Fish Stew

4 King Fish steaks about 3 lbs

Juice of 1 lime

½ tsp ground cumin

½ tsp chili powder

¼ tsp turmeric

½ tsp black pepper

1 ½ tsp salt

3 cloves garlic, crushed

1 tsp ginger, finely grated

3 roma tomatoes, diced

1 medium onion, thinly sliced

1 tbsp canola oil

1 tsp tomato paste

1 cup water

1 tsp white vinegar

1 tbsp butter

7 sprigs thyme

1 hot pepper, seeds removed

Chopped cilantro and lime to garnish

Place fish in a large bowl and add the juice of a lime, then fill with water so that it covers the fish.  Let the fish sit for 10 minutes.   Drain the fish then pat dry.  In a small container mix cumin, turmeric, chili powder, black pepper and ½ tsp salt, then sprinkle on both sides of the fish.   Place a heavy bottom stew pot over high heat.  Add oil, when oil is hot add fish and brown both sides, about 3 minutes per side.   Remove fish and place in a plate.

Add butter, onions, tomatoes, tomato paste, garlic and ginger and cook until the vegetables soften, about 5 minutes.  Next water, thyme, pepper, remaining salt and vinegar then bring to a boil and allow to simmer for a few minutes.   Carefully add fish back to the pot and cover.   Lower heat to medium low and allow to cook for about 10-12 minutes.   Remove from heat and garnish with a splash of lime juice and freshly chopped cilantro.  Serve with rice.