Kare 11 Showcase MN

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events-9Spicing Up Fish with Midtown Global Market

This morning Amalia Damgaard, a chef and instructor at Midtown Global Market, showed us how to make one of her favorite fish dishes.
For more information on Amalia’s classes and Midtown Global Market in Minneapolis, call 612-872-4041 or visit www.midtownglobalmarket.org.

Amalia’s Corvina En Escebeche

Corvina filets with marinated vegetables and herb sauce, serves 4.
Four (4-6 oz.) corvina filets, skinless
Kosher salt and freshly ground black pepper
Flour for dusting
Olive oil for pan frying
2-3 tbsp. olive oil
½ cup shallots, julienne
1 cup chile peppers medley (bell peppers, poblanos, Anaheim), small julienne
½ cup Spanish green olives, sliced
½ cup Spanish capers
1 tsp. fresh thyme leaves, chopped
1 tsp. fresh oregano leaves, chopped
2 fresh bay leaves
4-6 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tbsp. olive oil
1 tbsp. Champagne vinegar
Fresh parsley leaves for garnish

Season the fish generously with salt and pepper on both sides. Dust lightly with flour. Heat a medium non-stick pan over medium heat. Add the oil and pan fry the fish four minutes on one side to develop a light brown crust. Turn the filets and pan fry the other side until fish appears opaque, flakes easily, and is tender and juicy, about 2 minutes. Transfer to a plate, keep warm, and set aside.

On the same pan, heat the 2-3 tbsp. olive oil over medium heat. Sauté the shallots and peppers for about two minutes. Add the olives and capers, and the herbs and garlic, and sauté one minute. Season and taste. To finish, with the heat off, add the remaining olive oil and the Champagne vinegar. Taste again, and adjust seasonings, if needed. To serve, top the fish with the vegetables and sauce and garnish.

Amalia’s Special Tips: Serve as an entrée with Quinoa Pilaf and steamed calabacitas squash or as a heavy appetizer combined with avocado slices and garnished with grilled spicy shrimp.

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