Friday, April 6, 2012

Dukan Portuguese Style Fish (better to use steak though)

Portugese Style Fish
We have mixed feelings about this dish.

It was tasty, but a bit too salty for us.  Partly because we didn't use enough fish (didn't want leftovers) and didn't bother to cut down the marinade recipe.  In our opinion, this marinade would have definitely been better with steak...that's what the original recipe called for.  Why did we use fish?  Two reasons, we just had beef the day before and we really only eat beef once a month if that often.  Second reason, our fish guy had some fresh swordfish from the fish auction the day before!

We started searching for Portuguese recipes after reading about a new Portuguese/Brazilian restaurant opening up here in Honolulu.  If you're wanting to try this marinade with fish, we recommend you cut the marinade recipe in half or at least cut the salt in half.  We do use a lot less salt in our cooking...we have been out to eat with friends where we thought the food was a bit salty and they thought it was fine....depends on your normal daily sodium intake!  Add the salt a little at a time and taste the marinade before you marinade your steak or fish.

In the end, the male half said it was nice to try something different even if we will both end up with high blood pressure haha!

Here is the recipe we used, please adjust it to your taste.  For the original recipe, click on the link above or google "Portuguese Style Steak"'ll find 3 or 4 different versions of this recipe.

Serves 2 (male half had rice and beans with his, if we were both not eating starches, we would have needed double the fish)
Prep Time: 5 minutes, plus 6 hours marinating time
Cook Time: approximately 30 minutes

3/4 lb. shutome or swordfish, cut into 3/4" medallions (next time we'll probably cut them into 1" steaks)
(if using beef, use 4 steaks of your choice)
4 eggs

Marinade ingredients:
1/2 lg. red onion, sliced
1 c. white wine (dry)
1 t. crushed red pepper flakes
1 T. paprika
1 clove garlic, minced
1 t. kosher salt (we would use 1/4 or 1/2 t. next time)

Combine marinade ingredients in a large ziploc bag.  Add cleaned fish (pat dry your fish with paper towels).  Marinate fish for 6 hours in the refrigerator, turning occasionally.

Heat a large skillet (we only had our stir fry pan) over medium high heat, spray a little bit of non-stick spray and fry fish with onions reserving the marinade.  We cooked our fish for approximately 3 minutes, then we added the marinade to the pan and let that simmer until liquid was absorbed.  Crack the eggs over the fish, cover pan and let the eggs set.  Once the eggs are set, serve immediately.

Enjoy!  Please make adjustments to your taste and we'll be trying this recipe with steak, so we will post that when we do!

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