Serves 4.
Note: Developed by the Chicago Tribune test kitchen.
• 2 tbsp. olive oil, divided
• 1 tbsp. fresh lime juice
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 lb. orange roughy or tilapia, in 1-in. cubes
• 1 c. chopped onion
• 1 c. chopped green bell pepper
• 1 tbsp. minced garlic
• 1 jalapeño, seeded, finely chopped
• 1 (14-oz.) can diced tomatoes, undrained
• 3/4 c. unsweetened canned coconut milk
• 8 oz. medium raw shrimp, peeled, deveined
• 1/2 c. chopped cilantro, plus more for garnish
• 2 c. hot cooked rice
Directions
Stir together 1 tablespoon olive oil, lime juice, salt and pepper in a bowl. Add fish; toss to coat. Set aside.
Heat remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, green pepper, garlic and jalapeño. Cook and stir until onion is tender, 4 minutes. Stir in tomatoes and coconut milk; heat to a boil. Reduce heat; simmer uncovered, stirring occasionally, 10 minutes.
Stir in shrimp, the fish mixture and cilantro; return to boiling over medium heat. Reduce heat; simmer uncovered until fish just flakes easily with a fork and shrimp turns opaque, 5 minutes. Season to taste. Serve over rice. Sprinkle with more cilantro.
Nutrition information per serving:
Calories474Fat19 gSodium642 mg
Carbohydrates35 gSaturated fat9 gProtein41 gCholesterol142 mgDietary fiber3 g
Serves 8.
Note: Adapted from "Steven Raichlen's Healthy Latin Cooking."
• 1/2 c. golden or dark raisins
• 1/4 c. light rum, or 1 tsp. rum extract plus 1/4 c. water
• 3 c. water
• 1 c. arborio rice, rinsed until water runs clear
• 1 stick cinnamon, 3 in. long
• 1 tsp. vanilla
• 3/4 c. sweetened condensed skim milk
• 1 c. light coconut milk
• 2 to 4 tbsp. light-brown sugar
• 1 tsp. grated orange zest
• 1 tsp. grated lemon zest
• Pinch of salt
• 1/2 c. toasted shredded unsweetened dried coconut
Directions
Combine raisins and rum (or rum extract and water) in a small bowl; let soak 15 minutes. In a large saucepan over high heat, combine 3 cups water, rice, cinnamon stick and vanilla. Heat to a boil. Reduce heat to medium low; simmer, covered, until rice is tender and most of the liquid is absorbed, 20 minutes.
Stir in condensed and coconut milks. Add raisins and their liquid. Simmer, covered, until rice is very soft, 10 minutes. Stir in brown sugar, orange and lemon zest, and salt. Cook 5 minutes. Add more sugar if desired.
Cool pudding to room temperature. Discard cinnamon stick. Spoon into serving bowls or martini glasses. Refrigerate until cold. To serve, garnish with toasted coconut.
Nutrition information per serving:
Calories309Fat6 gSodium68 mg
Carbohydrates58 gSaturated fat5 gProtein6 gCholesterol5 mgDietary fiber1 g
It’s too soon to tell how much the immigration crackdown is to blame.
