1,001 Best Hot and Spicy Recipes (88 page)

 

1.
Place the cut and cleaned fish into a large glass or ceramic bowl and sprinkle it with the salt and pepper. Add half the chile rings, the paprika, the onion, the lemon juice, the lime juice, and the garlic and mix lightly. Cover the mixture and refrigerate for 3 to 5 hours, until the flesh is opaque.

2.
About 30 minutes before serving the fish, cook the sweet potatoes in a large pot of boiling salted water for 12 minutes, then add the corn to the pot and cook for 10 minutes more, or until tender. Drain the vegetables and let them cool to room temperature.

3.
Drain the fish thoroughly in a colander. Arrange the Bibb lettuce leaves on 4 dinner plates. Arrange the fish on the lettuce leaves and garnish with the remaining chile rings. Surround the fish with the cooked sweet potatoes and corn.

Yield: 4 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) snapper or sole fillets, washed and cut into 1-inch (2.5 cm) strips
½ cup (118 mL) fresh lime juice
½ cup (118 mL) fresh lemon juice
½ cup (118 mL) finely chopped red bell peppers
1 large tomato, peeled, seeded, and chopped
2 fresh pimientos, stems and seeds removed, finely chopped (or substitute
1 red bell pepper, chopped)
½ cup (118 mL) finely chopped onions
2 cloves garlic, peeled and minced
2 tablespoons (30 mL) minced cilantro or Italian parsley
1 teaspoon (5 mL) salt
2 fresh aji chiles, stems and seeds removed, minced (or substitute yellow wax hot or jalapeños)
½ teaspoon (2.5 mL) sugar
½ cup (118 mL) white wine vinegar
Lettuce leaves for serving

 

1.
Place the fillet strips in a ceramic bowl. Pour the lemon and lime juice over them and mix gently to coat the fish with the juices. Cover the bowl tightly and refrigerate for 8 hours or, preferably, overnight.

2.
In a separate bowl, mix together the bell peppers, tomato, pimientos, onions, garlic, cilantro or parsley, salt, aji chiles, sugar, and vinegar. Let the mixture stand at room temperature for 1 hour.

3.
Drain the fish. Arrange the lettuce leaves on 4 individual plates and arrange the fish on top. Spread the chile mixture over the fish, dividing it evenly among the plates.

Yield: 4 servings

Heat Scale: Medium

 

¾ cup (177 mL) fresh lime juice
¾ cup (177 mL) fresh lemon juice
3 dried aji chiles, stems and seeds removed, crushed in a mortar (or substitute 2 New Mexican chiles [mild] or 6 piquins ]hot])
1 clove garlic, peeled and minced
1 large red onion, peeled and sliced paper thin
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
½ pound (224 g) white fish fillets, such as catfish, cut into 1-inch
(2.5 cm) pieces
1 pound (454 g) cleaned shellfish (clams, oysters, mussels, or a mix)
1 teaspoon (5 mL) paprika (optional)
1 tablespoon (15 mL) chopped fresh parsley, Italian preferred
3 sweet potatoes, peeled and cut into 1-inch (2.5 cm) thick slices
3 ears of fresh corn, cleaned and cut into 2-inch (5 cm) thick slices
4 Bibb lettuce leaves

 

1.
In a ceramic bowl, combine all the ingredients except the potatoes, corn, and lettuce and mix well. Cover tightly and refrigerate for 3 to 5 hours. If the citrus juice doesn’t cover the fish, add more in the same proportion.

2.
Just before serving, bring a large pot of salted water to a boil. Drop in the sweet potatoes and boil for 10 minutes. Add the rounds of corn to the pot and boil for another 10 minutes. Drain the vegetables thoroughly.

3.
Drain the fish in a colander. Place a lettuce leaf on each of 4 dinner plates and arrange the fish on the lettuce. Garnish with the sweet potatoes and the rounds of corn.

Yield: 6 servings

Heat Scale: Hot

 

6 fillets white fish, such as catfish
All-purpose flour for dredging
2 tablespoons (30 mL) vegetable oil
Ground cumin, to taste
Salt, to taste
Freshly ground black pepper, to taste
4 fresh aji chiles, stems and seeds removed (or substitute red serranos or jalapeños)
2 cloves garlic, peeled
2 onions, peeled and cut into thin wedges
2 fresh aji chiles, seeds and stems removed, cut into thin strips (or substi-
tute yellow wax hot or red serranos or jalapeños)
⅓ cup (79 mL) vinegar
Lettuce for serving

 

1.
Roll the fish fillets in flour and fry them in the oil until golden brown, about 10 minutes, turning occasionally. Transfer the fish to paper towels to drain. Season with cumin, salt, and pepper. Set aside to cool.

2.
In a blender, grind together the whole ajis and the garlic. In the same pan you used for the fish, fry the puréed chile-garlic mixture over medium heat until golden, then add the onions, chile strips, and vinegar, adding more oil if necessary. Sauté for 5 minutes.

3.
Place the fried fish fillets on a bed of lettuce and cover it with the escabeche sauce. Serve warm or at room temperature.

Yield: 6-8 servings

Heat Scale: Medium

 

3 pounds (1.36 kg) red snapper fillets (or substitute any firm white fish)
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 cup (236 mL) all-purpose flour
2 teaspoons (10 mL) paprika
3 tablespoons (45 mL) butter or vegetable oil
½ cup (118 mL) olive oil
2 cloves garlic, peeled and minced
½ teaspoon (2.5 mL) achiote (annatto seeds)
3 onions, peeled and sliced into ¼-inch (.5 cm) thick rings
2 fresh aji or rocoto chiles, stems and seeds removed, chopped fine (or
substitute yellow wax hot or jalapeño)
¼ teaspoon (1.25 mL) dried oregano or thyme
¾ cup (177 mL) white wine vinegar
Muenster or Monterey jack cheese for garnish
Black olives for garnish
Cooked corn on the cob, cut into 2-inch (5 cm) rounds for garnish
Sliced hard-boiled eggs for garnish
Lettuce leaves for garnish

 

1.
Sprinkle the fish with the salt and pepper. Combine the flour and the paprika in a large freezer bag and dredge the fillets, shaking off any excess flour.

2.
In a skillet, melt the butter over medium heat. Add the fish and sauté until it is lightly browned on both sides. Transfer the fish to a warm platter and keep it warm.

3.
In another large skillet, heat the olive oil over medium heat. Add the garlic, achiote, onions, and chiles and sauté until the onions are softened. Sprinkle in the oregano and vinegar and stir until the mixture is hot. Pour the mixture over the fish and serve. Garnish with some or all of the suggested garnishes.

Yield: 4 servings

Heat Scale: Hot

 

¼ cup (59 mL) dried shrimp (available in Latin or Asian markets)
8 dried malagueta chiles, stems and seeds removed, crushed, divided
(or substitute piquins)
1 cup (236 mL) lemon juice
4 (½-inch [1 cm]) thick red snapper fillets (or substitute any firm white fish)
3 tablespoons (45 mL) olive oil
1 cup (236 mL) chopped onions
¼ teaspoon (1.25 mL) freshly ground black pepper
Salt, to taste

 

1.
In a glass or ceramic bowl, combine the shrimp, half the chiles, and the lemon juice. Add the fish and marinate it for 1 hour. Remove the fish, pat it dry, and reserve the marinade.

2.
Preheat the oven to its lowest setting.

3.
In a frying pan, heat the oil over medium-high heat. Add the fish and fry it on both sides until cooked, about 5 minutes per side. Remove the fish from the pan and transfer it to the oven to keep warm.

4.
Add the onions to the frying pan and sauté them until softened. Stir in the reserved marinade, the marinated shrimp, the remaining chiles, and the black pepper. Simmer for a couple of minutes to thicken and add salt to taste.

5.
Place the fish fillets on a serving platter, top them with the shrimp sauce, and serve.

Yield: 6-8 servings

Heat Scale: Medium

 

6 dried malagueta chiles, stems and seeds removed (or substitute piquins)
3 tablespoons (45 mL) olive oil
½ cup (118 mL) chopped onions
¼ cup (59 mL) finely chopped celery
6 cloves garlic, peeled and chopped
1 cup (236 mL) chopped pimiento, stems and seeds removed (or substitute red bell pepper)
4 cups (.95 L) shrimp, peeled and deveined
2 cups (473 mL) chopped tomatoes
1 cup (236 mL) coconut milk
1 tablespoon (15 mL) palm oil (or substitute vegetable oil mixed with 1
teaspoon [5 mL] ground paprika)
½ teaspoon (2.5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cloves
¼ teaspoon (1.25 mL) ground ginger
3 tablespoons (45 mL) lemon juice
Salt, to taste
Freshly ground black pepper, to taste
¼ cup (59 mL) finely chopped cilantro
6 cups cooked rice

 

1.
In a bowl, cover the chiles with hot water and soak them for 15 minutes or until soft. Remove the chiles from the water and chop them.

2.
In a frying pan, heat the oil over medium heat. Add the onions and sauté until soft. Add the celery, garlic, chiles, and pimiento and sauté for an additional 5 minutes. Stir in the shrimp, sauté until they turn pink, and remove them from the pan and set them aside.

3.
Add the tomatoes, coconut milk, palm oil, cinnamon, cloves, and ginger. Bring to a boil, reduce the heat, and simmer until the mixture thickens, about 10 minutes.

4.
Return the shrimp to the pan, stir in the lemon juice, and season with salt and pepper. Garnish with the cilantro and serve immediately on top of the rice.

Yield: 4 servings

Heat Scale: Medium

This recipe is typical of Bahia. It has the African influences of palm oil, red chiles (usually malaguetas), bananas, and coconuts. The food of Salvador, the capital, also plays a central role in Jorge Amado’s novels, including
Doña Flor and Her Two Husbands
. Vatapá is the food of Ogun, the Bahian Orixa of iron and war. His Catholic counterpart is Saint Anthony, and his color is navy blue.

 

2-3 tablespoons (30-45 mL) olive oil
1 pound (454 g) white fish fillets, cut in 2-inch (5 cm) cubes
½ cup (118 mL) dried shrimp, finely chopped
¼ cup (59 mL) chopped green onions
1 small onion, peeled and finely chopped
1 teaspoon (5 mL) minced fresh ginger
2 cups (473 mL) chopped tomatoes
2 teaspoons (10 mL) crushed malagueta chile (or substitute piquin)
1 cup (236 mL) coconut milk
½ cup (118 mL) cashews, chopped
1 cup (236 mL) chunky peanut butter
2 slices bread, soaked in water
½ teaspoon (2.5 mL) freshly ground black pepper
½ teaspoon (2.5 mL) ground cloves
1 tablespoon (15 mL) palm oil (or substitute vegetable oil with 1 teaspoon
[5 mL] ground paprika)
2 cups (473 mL) water
¼ cup (59 mL) chopped fresh cilantro

 

1.
In a Dutch oven, heat the oil over medium heat. Add the fish and shrimp and sauté until just done, about 5 to 6 minutes. Remove the seafood from the pan and keep it warm.

2.
Add the green onions, onions, and ginger and sauté until soft. Stir in the tomatoes and simmer for 5 minutes. Add the chiles, coconut milk, cashews, peanut butter, soaked bread, pepper, cloves, oil, and water. Bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes or until the sauce has thickened.