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Pan-Fried Striper with Southwestern Tomato Sauce

INGREDIENTS
1 TBSP. cumin seeds
1/2 cup plus 2 TBSP. vegetable oil
3 cloves garlic, peeled and    crushed
3 cups ripe or canned tomatoes, drained and chopped
1/4 tsp. cayenne pepper or to taste
1 TBSP. balsamic or sherry wine vinegar
1 tsp. minced garlic
Salt and pepper to taste
1 TBSP. ground cumin
2 striper fillets, cut into serving pieces
1 cup flour
1/4 cup minced cilantro

DIRECTIONS
Toast the cumin seeds in a dry skillet over medium heat until fragrant, about 3 minutes.
Add the 2 TBSP. of oil and the crushed garlic; raise the heat to medium-high and cook until the garlic is golden brown.
Add the tomatoes and cayenne, reduce the heat; cook 10 minutes.
Add the vinegar, garlic, salt and pepper; cook 5 more minutes.
Reduce heat to low.
Preheat a 10-inch skillet over medium-high heat.
Mix together the flour, ground cumin, and some salt and pepper.
Add the 1/2 cup of oil to the skillet and when it is hot, dredge the fillets one by one in the flour and put in skillet.
Cook until golden brown, 3 to 4 minutes per side.
Drain the fish on paper towels and serve with the tomato sauce and garnish with cilantro.
Serves 4.


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