Gourmet Fish Steaks
Of the frozen fillets, we prefer Ocean Perch but if you can get fresh fish from the market, that would be better. Sadly, there was a new girl at our store and we didn’t want to risk it. This dinner is great for weeknights because it takes less than ½ hour to prepare and cook.
- 4 Fish steaks (1lb or 450g), about 1¼” thick (try halibut or orange roughy)
- 1 tsp olive oil
- 1 shallot, finely chopped
- 1-2 Tbs lime juice
- 1 Tbs fish sauce (optional)
- 1/3 cup tequila
- 1 cup pineapple juice
Heat olive oil and sear fish about 2 min on each side, or until browned. Steaks should not be completely cooked. Season with salt and pepper then remove to an ovenproof dish and bake at 300F to finish cooking, about 15 min.
In same skillet, saute shallot in remaining juices, until soft and golden. Pour in lime juice and tequila (the recipe says to carefully ignite to burn off the alcohol, but that’s just silly). Add pineapple juice and boil to thicken; reduce mixture to approx half the volume. The recipe said 5-6 minutes – a lot of it will go into the onions.
Remove fish from oven and spoon over sauce. Serve with steamed spinach or swiss chard. Garnish with fresh pineapple spears.
Serves 4. 1 serving with 4 tsp sauce: 159 calories, 24g protein, 3.8g fat.
