Fish With Walnut Sauce
From jimrug1 15 years ago
Ingredients
- 4 firm fleshed white fish fillets such as Cod, Haddock, Halibut or Sole. (Approximately 3 lbs) shopping list
- *************** shopping list
- For Frying: shopping list
- ½ cup flour shopping list
- ½ Tsp salt shopping list
- fresh ground black pepper to taste. shopping list
- 4 Tbls olive oil shopping list
- *************** shopping list
- walnut Sauce: shopping list
- 1 ½ cups walnuts shopping list
- ½ cup water shopping list
- ½ cup lemon juice. shopping list
- 1Tsp salt shopping list
- ¼ Tsp cayenne pepper shopping list
- 1 small bunch cilantro leaves, finely chopped shopping list
- 6 cloves garlic, crushed shopping list
- 2 Tbls clarified butter shopping list
- *************** shopping list
- Garnish shopping list
- lemon wedges shopping list
- Chopped parsley shopping list
How to make it
- Set Oven to 350 Degrees
- (1). Pat Fish fillets dry. Combine Flour and Salt and Black Pepper. Coat fish with flour and let sit on a rack for 10 – 15 minutes. Fry in hot Olive Oil for 2 minutes per side. Remove to a rack to drain and cool.
- (2). In a blender, pulse the Walnuts into a fine puree. Pour ground nuts into a mixing bowl and slowly add ½ cup Water stirring constantly. Gradually add the Lemon juice, Salt and Cayenne. The sauce should be somewhat on the thick side.
- (3). Finely chop the Cilantro with the garlic. In a skillet over medium heat, fry the Garlic/Cilantro mixture until the Garlic is a pale yellow. Add the Walnut Sauce to the skillet and simmer for about 10 minutes stirring occasionally.
- (4). Pour half the sauce into a baking dish and arrange the Fish over it. Cover the Fish with the remaining sauce. Bake uncovered at 350 degrees for 20 – 25 minutes until sauce is thick and bubbly and the fish is cooked through.
- Garnish with Parsley and Lemon wedges. Serve with Syrian flat or pita bread.
- Can be served hot, warm or room temperature.
- To make this recipe a bit more "figure friendly" omit step 1. Pat fish dry and let sit on a rack until it reaches room temperature (Approx 20 minutes.) Lightly salt and pepper both sides of the fillets and proceed with step 2 - 4. To add a little color, place the fish under the broiler for the last minute or two.
The Rating
Reviewed by 8 people-
How lovely, simple and fresh tasting this sounds. What kind of fish do you usually use for this recipe?
luisascatering
in Burlingame loved it
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I am a fish lover and you have my taste buds dancing today, Jim hon. And the sauce sounds awesome - simple but packed with flavor players. Another winner that I can't wait to try. Yeah, baby - it's a good day for fish recipes! Thank you so very m...more
lunasea
in Orlando loved it
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What a wonderful recipe, I just love all the flavoring going on,ooh I can taste it now, thanks for the great recipe....)
gagagrits
in Irmo loved it
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