Quick stop today! Have you tried the Blowfish before? No not the band (although those stories are welcome) but the fish.. :) yes, from that same family as Puffer fish but not quite as sinister!
Blowfish is a white fleshed, mild flavored fish that easily picks up the flavors that you coat it in. It is much like chicken in that respect as also in the way you eat it.. like a drumstick.
For a quick meal, I paired Smoked Paprika and Oregano Breaded Blowfish with a fresh Couscous with cucumber, sundried tomatoes and walnuts.
Smoked Paprika and Oregano Breaded Blowfish
(serves 2)
4 plump blowfish, cleaned and de-finned
2 tsp smoked paprika
salt and pepper as needed
4 T flour for dredging (you can use rice flour to go glutenfree)
1 tsp oregano
oil as needed for sauteeing
Season the fish with salt, pepper and paprika. Mix the oregano into the flour and lightly salt it.
Heat oil on medium high in a heavy bottomed frying pan. Touch the edge of a fish to the oil, if it sizzles then we are ready to go. Using the tails to hold the fish, lightly pat both sides in the flour. Dust away excess flour and place in frying pan. Do not touch for 2 minutes. Gently lift turn over and cook for 4 minutes. Serve immediately.
Blowfish is a white fleshed, mild flavored fish that easily picks up the flavors that you coat it in. It is much like chicken in that respect as also in the way you eat it.. like a drumstick.
For a quick meal, I paired Smoked Paprika and Oregano Breaded Blowfish with a fresh Couscous with cucumber, sundried tomatoes and walnuts.
Smoked Paprika and Oregano Breaded Blowfish
(serves 2)
4 plump blowfish, cleaned and de-finned
2 tsp smoked paprika
salt and pepper as needed
4 T flour for dredging (you can use rice flour to go glutenfree)
1 tsp oregano
oil as needed for sauteeing
Season the fish with salt, pepper and paprika. Mix the oregano into the flour and lightly salt it.
Heat oil on medium high in a heavy bottomed frying pan. Touch the edge of a fish to the oil, if it sizzles then we are ready to go. Using the tails to hold the fish, lightly pat both sides in the flour. Dust away excess flour and place in frying pan. Do not touch for 2 minutes. Gently lift turn over and cook for 4 minutes. Serve immediately.
9 comments:
I never had that fish before but would love to give a try and with couscous .. it will taste awsm!
This will be a quick dinner for both of us. Need to look for blowfish now.
I haven't eaten blowfish, but it's fun coming across puffers when we're out scuba diving. Does that count? Love the picture. Such great vivid colors.
Delicious photo! I've never had blowfish before. But this recipe sure does pique my curiosity!!!
That dish is just magnificent! I love that combination of textures, flavors and ingredients.
Cheers,
Rosa
Amazing photo of the dish! It looks so tasty :)
Blowfish are new to me but if I knew where to buy I'd certainly try it! GREG
Blowfish? that is so cool!
Hi Asha,
What a lovely blog and beautiful pictures! Divir (from IIMB) sent me a link to your site just today..and I am really enjoying surfing through it.
Keep up the good work!
~anu
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