Best Berbere Roasted Hake With Cool Bean Salad Recipes
10 WAYS TO USE HAKE (EASY FISH MAINS)
Try these hake recipes for easy, sustainable meals! From baked to pan-fried to fried, you'll love this delicious fish.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a hake recipe in 30 minutes or less!
Nutrition Facts :
GRILLED FISH WITH COOL BEAN SALADS
Steps:
- GRILLING FISH TECHNIQUE: (For 1 inch thick steaks or filets. Cook for proportionally less time for thinner pieces.)
- Heat grill until very hot. Brush grill well and wipe lightly with oil soaked paper towel. Lightly rub fish with oil and season with salt and pepper on both sides. Place fish on grill at angle and cook 2 minutes. Rotate fish 90 degrees and continue to cook on same side 2 more minutes. Flip fish over and cook 3 to 4 minutes on second side until done, rotating 90 degrees halfway through. Test for doneness by inserting thin knife into thickest part of fish; knife should meet with just slight resistance and be barely translucent for medium rare. Remove from grill and serve.
- Turning the fish 90 degrees not only creates attractive crosshatch lines but helps it cook more evenly over the sometimes uneven heat of the grill. Important that grill be very hot so fish doesn't stick.
COOL BEANS SALAD
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.
Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.
BERBERE
Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or as a base for soups and stews.
Provided by Food Network
Time 10m
Yield 1/2 cup
Number Of Ingredients 14
Steps:
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.
GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD
Provided by Eddie Jackson
Categories main-dish
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 24
Steps:
- For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
- Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
- For the pork: Prepare a grill for medium heat.
- Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
- Serve the pork with the potato salad.
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