Fish Naanwiches

You know you’re kinda into food when the first thing you think when you wake up to go to work is pickling red onions for tonight’s fish sandwiches. And then, of course, there is your partner’s reaction to you cooking at 7am on Tuesday morning, which just reifies my mother’s loving – yet kinda mean 😉 – statement about being in a relationship with me… “it takes a special person…”  Yup, it does. And it just so happens that I am with a person of that description, so I am a-ok with it 😀

So….I am pretty certain at this point that I could close my eyes, randomly select something from my newest blog crush Five and Spice, and it would instantly become my new favorite thing. I can’t tell you how many times I’ve made this ahhhmazing egg sandwich, which I am totally indebted to her for.  This fish sandwich is no exception. It sounds humble enough, but the flavor profile is just lovely. I have to say that the 7am pickled onions were the best part — do not skip those! They were technically meant to be made overnight, but this worked just fine, too.  Enjoy!

Fish Naanwiches
Serves 4
Just the Tip / Inspired by Five and Spice

Here’s what I used:

For the fish:

  • 1 1/2 lbs fresh haddock
  • 1 1/2 tsp each ground cumin, coriander, chile powder, turmeric
  • 1 tsp garlic powder
  • 1/2 tsp each ground ginger, ground mustard, salt, and ground black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp whole wheat flour
  • butter or olive oil for frying
  • 4 pieces of whole wheat naan
  • 1 cup chopped cilantro
  • juice of 1/2 lime
  • pickled red onion (recipe)
  • plain 0% greek yogurt

For the pickled onions:

  • 1 red onion, peeled and thinly sliced
  • 2/3 cup apple cider vinegar
  • 1/3 cup water
  • 1 tbsp kosher salt
  • 2 tbsp raw cane sugar
  • 1 tsp whole cloves
  • 1/2 cinnamon stick

Here’s what I did:

For the pickled onions:

  1. Put the sliced onion in a heat proof tupperware container.
  2. In a small sauce pan, combine the vinegar, water, salt, sugar, cloves, and cinnamon, and bring to a boil. Remove from the heat and pour it over the onion. Let come to room temperature, then cover the container and refrigerate for 8 hours.

For the fish:

  1. In a shallow dish, whisk all of the spices and the flour together.
  2. Pat the fish dry with a paper towel. Dredge each piece of fish in the spice mixture until coated on each side.
  3. Heat a tbsp of butter in a large non-stick saute pan. When hot, add the fish and saute for a few minutes on each side until flaky. Squirt with the lime juice and remove from the heat.
  4. Prepare the naan according to package directions and lay the fish over top. Sprinkle on the cilantro and some of the pickled onions, and dollop with the greek yogurt.  Enjoy!

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