Seafood Salad Imoyo
"From "South of the Sahara" by Elizabeth Jackson. Imoyo dishes have a Brazilian influence brought to West Africa by freed slaves who returned to the Nigerian coast from Brazil in the 19th Century. This seafood salad can be made with lobster, or scallops--your choice. It would traditionally be served with boiled yams or plantains."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3⁄4 lb lean white fish fillet, skin and bones removed
- 1⁄2 lb medium shrimp, raw, shelled and deveined
- 1 tomatoes
- 1 bell pepper, peeled, seeded and cut into thin strips (use green or red or half of each for the pretty colors)
- 1 tablespoon fresh flat leaf parsley, chopped (this is also good with cilantro or a mixture of parsley and cilantro)
- 2 small red hot peppers, seeded and chopped (unless you really like the heat(then leave the seeds)
- 2 garlic cloves, chopped
- 1⁄4 cup fresh lime juice (or lemon juice)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 1⁄2 teaspoon salt
directions
- the parsleyFill a large skillet with water to a depth of about an inch and bring the water to a simmer.
- Add fish and poach about five minutes or until opaque and beginning to flake (this will depend upon the thickness of your fillets).
- Remove the fish gently with a slotted spatula, allowing any excess water to drip back into the pan, and place the fish in a large bowl.
- Now add the shrimp to the simmering water and poach tem about 2 to four minutes or until done -- but NOT overcooked!
- Remove the shrimp, draining off any excess water, to the bowl.
- Reserve 2/3 cup of the poaching liquid and discard the rest (or reserve it for another use).
- Peel and seed the tomato, chop the tomato flesh, and add it, along with the peppers, the parsley and the garlic, to the bowl with the seafood and toss gently.
- In a small saucepan, whisk the lemon juice, olive oil, tomato paste and salt together and add the reserved 2/3 cup of the poaching liquid.
- Bring to a boil, reduce heat and simmer, uncovered, about five minutes.
- Pour the sauce over the salad mixture and stir gently.
- Let stand at room temperature at least 30 minutes before serving.
- Serve at room temperature.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
