Quick Fish with ‘Brava’ Sauce

Quick Fish with ‘Brava’ Sauce

From Stonesoup
Inspired by Frank Cammorra’s latest book, Movida. I’ve used swordfish here but most fish will be lovely. If fish isn’t your thing see below for other ideas.

Enough for 2
Takes: 15 minutes
2 fish fillets or steaks
4 tablespoons mayonnaise
1 tablespoon tomato ketchup
1/2 teaspoon tabasco sauce (or more!)
2 large handfuls washed salad leaves, to serve

1. Heat a frying pan on a medium high heat. Rub fish with a little oil and sprinkle with sea salt.

2. Cook fish for 3-4 minutes on each side or until you’re happy.

3. While the fish is cooking stir together the mayo, ketchup & Tabasco. Taste and add more Tabasco if needed. Or if too hot add more mayo.

4. Serve fish with sauce spooned over and leaves on the side.

Variations

sugar-free – replace ketchup (tomato sauce) with tomato paste – add to taste but I’d start with 1-2 teaspoons. And make sure you’re using a sugar-free mayo.

vegetarian – serve with pan fried halloumi or a couple of fried eggs.

vegan – use vegan mayo and serve with roast potatoes or sweet potato, or try it with pan fried eggplant ‘steaks’.

egg-free – use a vegan mayo.

carnivore – replace fish with chicken thigh fillet or breast, pork fillet, pork chops, pork sausages or even a thick juicy steak. Also lovely with a simple roast chicken.

different fish – most fish fillets or steaks are good here or you could serve with smoked or canned fish such as tuna or sardines.

no tabasco? – replace with a splash of sherry vinegar and some dried chilli powder or chilli flakes. Fresh chilli finely chopped will also work.

carb lovers / more substantial – serve with pan fried potatoes, couscous or cooked quinoa.

more substantial (low carb) – add extra mayo + low carb veg.

more veg – serve with steamed asparagus or green beans.

Waste Avoidance Strategy

fish – I try and use fish on the same day or next day that I buy it. Can be frozen in plastic bags. Or you can poach the fish using the recipe here and then just gently reheat in the poaching liquid to serve.

mayonnaise & ketchup – keeps unopened in the pantry and opened in the fridge.

tabasco sauce – a pantry item!

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens, like this simple plate of greens. At least this way they wont go slimey.