We are learning how important it is to eat fish thanks to the healthy kind of fat it has, BUT I´ve noticed that in the Andes few people prepare it on a regular basis. Thus, I want to present you with a very simple recipe. It is fascinating because it´s “breaded” with wonderful amaranth. (If you can´t find black, the regular cream-colored one works beautifully, too.) Either amaranth provides an incredible crunch, as well as plenty of fiber. And as a special feature, the amaranth seeds look like lovely, miniscule pearls.
This fish ends up with a wonderfully crunchy exterior and a luscious, juicy fish inside.
BLACKENED FISH WITH AMARANTH
1/2 cup amaranth seeds
4 cups water
4 o 5 fish filets (red snapper, sole, cod, halibut)
¼ cup flour (amaranth or regular flour), with salt
1 or 2 eggs, beaten with 2 to 4 teaspoons water
1 or 2 tablespoons fat – half butter and half oil
parsley leaves and lemon slices
Add the amaranth to the water; heat until it boils. Simmer for 10 minutes. Strain and put the amaranth in a bowl.
Prepare a line-up of: first, well-salted flour; second, beaten egg; and third, the cooked amaranth.
Dry the fish on a kitchen towel and dip it into a plate of salted flour. Slide the floured filet into the beaten egg and let any excess egg drip off. Then pat the amaranth onto all surfaces of the filet.
Heat the butter and oil until moderately hot. Sauté the filets minimally. Depending upon their thickness, from 2 to 4 minutes on the first side and 1 to 2 minutes on the second side. You will end up with a wonderfully crunchy exterior and a luscious, juicy fish inside.
Serve instantly with parsley leaves and lemon.