Beer Battered Fish With Smoked Paprika Mayonnaise Recipe Epicuriouscom

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BEER-BATTERED FISH WITH SMOKED-PAPRIKA MAYONNAISE



Beer-Battered Fish with Smoked-Paprika Mayonnaise image

Categories     Beer     Fish     Fry     Quick & Easy     Lunch     Mayonnaise     Lemon     Fall     Spring     Capers     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

6 to 8 cups vegetable oil for frying
3/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup beer (not dark)
8 (2 1/2-oz) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)
1/4 cup drained bottled capers, coarsely chopped
3/4 teaspoon hot Spanish smoked paprika
1/2 cup mayonnaise
Garnish: lemon wedges
Special Equipment
a deep-fat thermometer

Steps:

  • Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.
  • While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.
  • While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.

BEEF TENDERLOIN WITH SMOKED PAPRIKA MAYONNAISE



Beef Tenderloin with Smoked Paprika Mayonnaise image

Provided by Shelley Wiseman

Categories     Roast     Dinner     Buffet     Mayonnaise     Beef Tenderloin     Spice     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 12 servings

Number Of Ingredients 11

For beef:
2 large garlic cloves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied
For mayonnaise:
1 cup mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons meat juices from beef, or to taste

Steps:

  • Roast tenderloin:
  • Preheat oven to 500°F with rack in middle.
  • Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
  • Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
  • Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
  • Make mayonnaise:
  • Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
  • To serve:
  • Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.

MAHI MAHI FISH TACOS WITH CHIPOTLE SLAW AND ROASTED PINEAPPLE SAUCE



Mahi Mahi Fish Tacos with Chipotle Slaw and Roasted Pineapple Sauce image

Categories     Sandwich     Fish     Dinner     Lunch     Tortillas     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 24

For the pineapple sauce:
2 cups chopped peeled and cored fresh pineapple
1/2 yellow bell pepper, halved lengthwise again and seeded
1 fresh red jalapeño, halved lengthwise and seeded
Juice of 1 lime juice
Salt and freshly ground black pepper to taste
For the slaw:
1/2 head white cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 bunch red radishes, greens trimmed and radishes sliced thin
1 bunch cilantro, stems reserved for another use and leaves thinly sliced or minced
For the dressing:
1 cup mayonnaise
1 cup sour cream
3 chipotles in adobo, minced, plus 4 tablespoons adobo sauce
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
For the fish:
1 pound mahi mahi fillet, skinned
1 tablespoon sweet paprika
1 tablespoon cayenne pepper
Salt and freshly ground black pepper to taste
8 corn or flour tortillas
cilantro sprigs for garnish

Steps:

  • Make the pineapple sauce:
  • In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.
  • Prepare the slaw:
  • In a large bowl toss together the cabbages, the radishes, and the cilantro.
  • Prepare the dressing:
  • In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
  • Prepare the fish and warm the tortillas:
  • Prepare a grill for moderately high heat.
  • While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.
  • Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.
  • Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
  • Assemble the tacos:
  • Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.

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