This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It was the best butter."
-Lewis Carroll, Novelist
Pick the freshest fish you can for your recipes. A great dish starts with the best ingredients. A simple whitefish – flounder, drum, sole or trout works great. Cook this fish at a little lower heat, starting with a cold - not hot - pan.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 2 | Serving size =4 ounces fish with butter
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1 small||shallot (finely minced)|
|2 tsp||unsalted butter|
|1/2 tsp||ground cumin|
|1/8 tsp||dried mint|
|fresh ground black pepper (to taste)|
|1 tsp||olive oil|
|2 4 ounce||filets whitefish (drum, flounder, sole or trout)|
Cream together the shallot, butter, cumin, paprika, mint, salt and pepper. This is best done at least an hour in advance but overnight is better.
Preheat oven to 325°F.
Place the oil in a medium skillet and then put the filets in the pan. Top with 1/2 of the butter. Place the pan in the oven.
Bake for about 6 minutes and turn. Top with the other half of the butter and bake for about 4 – 6 minutes. Serve.
Serving size = 4 ounces fish with butter
Servings = 2
Amount Per Serving
|Calories 164||Calories from Fat 52|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 0g||1%|
|Vitamin A 14%||Vitamin C 8%|
|Calcium 4%||Iron 7%|
|Vitamin K 2 mcg||Potassium 523 mg|
|Magnesium 44 mg|