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5 medium garlic cloves, minced

1 or 2 jalapeno peppers, minced

2 teaspoons ground coriander

2 teaspoons ground cumin

1/2 teaspoon turmeric

1/8 teaspoon cayenne

2 teaspoons tomato paste

28-ounce can tomatoes, drained and chopped

1 1/2 pounds halibut or salmon steaks, about 1 inch thick, rinsed, patted dry

Salt and freshly ground pepper to taste

1/4 cup chopped cilantro (fresh coriander)

Heat oil in a large saute pan, add onion and ginger root and cook over low heat for 7 minutes, or until onion is soft but not brown. Add garlic, jalapeno peppers, ground coriander, cumin, turmeric and cayenne, and cook, stirring, 1 minute. Stir in tomato paste, then tomatoes, and bring to a boil. Cover and simmer for 10 minutes.

Sprinkle fish lightly on both sides with salt and pepper. Add fish to sauce, cover and cook over low heat 7 minutes. Turn over and cook 3 more minutes or until fish becomes opaque and loses its raw color. Stir in half the cilantro. Serve fish sprinkled with remaining cilantro.

Sea bass and shrimp with leeks and olives

This dish is a simplified adaptation of a recipe in “La Cuisine du Poisson” (Flamarion). the seafood cookbook I wrote in France with master chef Fernand Chambrette.

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