Shared by Monica Haim
Shared by Monica Haim
Pescado Picante (Spicy Fish With Cilantro and Fava)
Yield: 2-3 servingsTime: 30 min
Pescado Picante (Spicy Fish With Cilantro and Fava)
Yield: 2-3 servingsTime: 30 minFamily Journey
Bogota and Barranquilla, ColombiaMiamiNew York City
Homer, Alaska
This recipe was shared by Monica Haim. Read more about her family in "In Rural Alaska, Monica Haim Dreams of a Colombian-Miami Feast" and try her recipes for torta de datiles (date and walnut cake), arroz con fideos (rice with vermicelli noodles), and torta de espinaca (spinach and cheese pie).
Ingredients
- 3 halibut fillets, cut into 2-inch pieces, (18-20 ounces total)
- 4 cloves garlic, grated or pushed through a garlic press
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons kosher salt
- 1 large bunch cilantro
- 1 red hot chili pepper (or other spicy pepper), halved and seeded
- 1 cup fresh fava beans, removed from pods, or frozen and defrosted
- ⅛ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon white pepper
- ⅛ teaspoon black pepper
Preparation
Step 1
In a large bowl, add the halibut, garlic, olive oil and salt. Mix well to combine, and set aside to marinate.
Step 2
Separate the cilantro leaves from stems. Lay the stems on the bottom of a large pot as a base. Arrange the marinated halibut pieces on top of the cilantro stems in a single layer.
Step 3
Add 1 ½ cups of water to the pot. It should come halfway up the sides of the fish. Add more if needed.
Step 4
Add the chili pepper to the pot (either a half or whole, depending on your spice preference), along with the fava beans, turmeric, cayenne and ground peppers.
Step 5
Cover everything with the cilantro leaves, and place the lid on the pot. Simmer on low heat for 10-12 minutes, or just until the halibut starts to perfectly flake.
Step 6
Spoon sauce over the chunks and serve with white rice, couscous or any other favorite grain.
