Happy weekend, everybody! Mary Jane here with a fun fish recipe. We first had this at a local Thai restaurant and we've been trying to reproduce it for a long time! I think we've finally got it down.
But first...
I love these spring flowers! I know flowers last a lot longer outside but flowers in the house make me so happy. :)
For a friend's birthday party, we all decorated flower pots and filled them with flowers for her porch. She's such a good sport! Ten mismatched pots!!
I love this one my daughter made. My favorite colors, too!
So, on to the recipe. This is one of those dishes you'd never think to put together because the ingredients are so... random. But the result is quite delicious!
First, garam masala, one of our favorite seasonings! Use it to make a dry rub for the fish. You can also sprinkle it into melted butter and brush it on the fish if you prefer.
Ignore how giant this jar of peppers is... The original recipe had picked Thai peppers which were VERY hot. I personally don't like the flavor of jalapenos but everyone else does so, there ya go. Dice about ten slices or one whole pickled pepper.
The cheese needs to be a nutty, slightly bitter cheese like Swiss or Jarlsberg. Since we had Jarlsberg, we used that. Cut into very thin slices, enough to cover the top of the fish.
Bake the fish at 350F for ten minutes or until done. Remove it from the oven. Add the peppers and Jarlsberg and sprinkle on some fresh basil. Place back into the oven for about four minutes or until the cheese has melted and the peppers are heated through.
Ta-dah! A fish curry that does take a lot of time and no frying in oil. We've tried it before with a little garlic and lemon, and it's even better with the garam masala.
Have a wonderful weekend!!
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