Coconut Curry Fish with Fresh Green Peas

Thank you, thank you for all the mazal tovs, warm wishes, and gifts off my Williams Sonoma wish list. For those who haven't heard, or perhaps "forgot" to send a gift *eye roll*...I'm pregnant! Well, at least I've been telling myself that over the past month to rationalize my insatiable cravings for coconut curry. This delusional state is nothing more than a giant bowl of cognitive-coping-mechanism ice cream with denial sprinkled on top. Though a growing belly may corroborate my story, my Amex bill is incriminating. I very seldom order takeout, so spending over 300 dollars last month on this Indian addiction is unfathomable.

Given my recent ob...esity..session, I've been motivated to make this dish at home. I sort of took the shotgun approach of buying any and every Indian/Thai/Asian sounding ingredient I could find (curry leaves, tamarind, lemongrass, chiles, coconut milk, coriander, fennel, cumin, cardamom, fenugreek, star anise, fish sauce, etc) and explored numerous flavor combinations. After weeks in the test kitchen, I am very excited to share this recipe.

A few take aways from the trial and error...
1) I'm out of control sometimes.
2) Tamarind and curry leaves are great additions to certain curry recipes, but not this one.
3) Eggplant, even if it's cute and "Asian," can ruin a dish. It doesn't work well with fish.
4) Many recipes use store bought curry paste, but that's not what I, Ina Garten, am about.

The final product was a a true success. The dish is luscious, seductive and so gratifying. I created a flavorful curry using freshly ground spices and good ingredients. The sauce acquires a welcoming heat from the chiles and cayenne, but is balanced by the sweetness of fresh peas and acidity from the lime juice. I also use fish sauce, a salty extract made from fermented anchovies, that cultivates the rich, umami flavor of the curry. The fish is rubbed in turmeric and then gently poached in the curry till it's cooked to perfection.

Though I'm partial to salmon, this curry is versatile and can transform any fish into a memorable meal. I've tried it with salmon and cod and both were delightful. I had my friend Brandon over for dinner last night and we enjoyed this wonderful dish served over basmati rice steamed with Indian spices. We paired the dish with a slightly sweet, fruity white wine that worked well against the heat of the curry.

One final thought before getting to the recipe. A lot of the food I share clearly fits within the parameters of a Mediterranean "heart healthy" diet. This dish, however, does not...It uses coconut oil and coconut milk, both somewhat controversial "health" foods because of their high calorie counts and significant levels of saturated fat. In general, the American Heart Association recommends limiting consumption of saturated fats as they can elevate cholesterol levels, which may increase the risk of developing heart disease.

So why does Whole Foods, Trader Joes, and most health food store promote coconut oil? Well, it's not entirely clear to me. The saturated fats from coconut oil are made of medium chain triglycerides, which are supposedly metabolized differently than other "bad" fats. I'm skeptical, but perhaps....A quick PubMed search led me to some small studies showing that coconut oil does raise cholesterol, including LDL (bad cholesterol). On the other hand, epidemiological studies did not find a clear association between coconut oil consumption and cardiovascular disease. Is there some magical properties in coconuts that transform the "bad" fats into "okay" or even "good" fat? Err...Don't think the evidence supports that, but better studies are needed. What is clear, though, is that coconut milk is ridiculously delicious. It warms my <3 with love and joy. Just be sure to enjoy it in moderation.

Tips/Tricks to Make the Perfect Coconut Curry Fish with Fresh Peas:

• **Fresh lemongrass is preferable for this recipe. Unfortunately, it was out of stock, so I substituted dry for fresh lemongrass.
• For fresh lemongrass, use 1 or 2 stalks, tough outer layer removed. Combine the bottom 1/3 of each stalk with the other wet ingredients.
• For dry lemongrass, use 1 tablespoon with the other dry ingredients.
• For best results serve the curry over basmati rice, preferably steamed with Indian spices. 
• Consider adding 1 cinnamon stick, 1 star anise, and a couple of cardamom pods to the rice as it cooks. The rice will be aromatic and develop a subtle, but magnificent depth of flavor to compliment the curry. 
• If your fish filet has thick and thin parts, considering cutting the fish into thicker cubes/slices and thinner ones. You can add the thinner pieces into the cooking liquid a few minutes after the thicker portions.  
• The curry tastes even better the next day! Be sure not to dry out your fish.
• Consider making the sauce a day ahead, but cook the fish when ready to eat!
• Alternatively, keep the fish partly undercooked as it will continue to cook in the sauce well after being removed from the heat. 
• Taste as you go. There is definitely variability depending on your ingredients, so trust yourself and adjust the flavors till it's perfect 

Coconut Curry Fish with Fresh Peas Ingredients:
Fish Ingredients:

• 1.25 to 1.5 pounds salmon (or firm white fish), skin removed, cubed or sliced into 3 oz portions
• 1 teaspoon turmeric
• Kosher salt, about 1 teaspoon for salmon or a scant teaspoon for white fish

Wild cod filet with turmeric and kosher salt. *Note, most the other photos are using salmon 

Wet Curry Paste Ingredients:

• 5 medium  shallots, roughly chopped
• 1 inch ginger, peeled
• 4 garlic cloves
• 3 Thai green chiles, stems removed and partially seeded (add more seeds for spicier curry)
• 1 New Mexico dried chile, soaked in warm water for 15 minutes then stem removed
• 1-2 stalks fresh lemongrass, tough outer layer removed, then use bottom 1/3 of each stalk**

Dry Curry Paste Ingredients:

• 2 bay leaves
• 3 kaffir lime leaves
• 2 teaspoons whole cloves
• 2 teaspoons black peppercorns
• 4 black cardamom pods
• 1/2 cinnamon stick
• 1/2 tablespoon cumin seeds
• 3 tablespoons coriander seeds
• 1 teaspoon fennel seeds
• 1 tablespoon dry lemongrass** (Only if fresh is unavailable)

Coconut Curry Fish with Fresh Peas Other Ingredients: 

• 3 tablespoons coconut oil
• 1 tablespoon tomato paste
• 1 tablespoon fish sauce
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 2 (13.5 oz) cans coconut milk, preferably a Thai/Asian brand
• Kosher salt, 1 teaspoon + more to taste
• Freshly ground black pepper
• 1 lime, juiced
• 1 cup fresh shelled green peas (or frozen if unavailable) 
• Cilantro, rinsed and chopped for garnish

Coconut Curry Fish with Fresh Peas Recipe: 

In a large mixing bowl, rub the fish with turmeric and salt. Set aside in the fridge for at least 15 minutes or until ready to use.

Using a spice grinder, blend the dry ingredients together into powder. (Alternatively, crush the dry ingredients bar the kaffir lime and bay leaves with a mortar and pestle. Combine with the leaves, finely chopped). Set spice blend aside. 

Using a food processor, blend the wet ingredients together, adding 3 to 4 tablespoons of water as needed to form a paste. 

Heat 1.5 tablespoon of coconut oil in a heavy bottomed sauté pan or braiser. Add the wet mix and cook on medium high heat until fragrant, about 2 minutes. Add the tomato paste and fish sauce. Cook until all the moisture evaporates and the paste takes on a golden/red color, about 2-3 minutes.

Add 1.5 tablespoons of coconut oil, 2 tablespoons of the dry spice blend, cayenne pepper, and turmeric. Cook over low heat until well mixed and aromatic, about 1 minute. Add the coconut milk, stirring till well combined, then add kosher salt and lime juice. Simmer till the sauce thickens slightly, about 15 minutes. Taste along the way, seasoning with more salt, black pepper (and cayenne if too mild) to taste.

Once ready to serve, bring the sauce to a gentle boil and add the green peas and salmon pieces. Cook uncovered, frequently basting the fish (if not already completely submerged in sauce), until the peas soften and the fish is at the desired doneness, about 5 to 7 minutes. Sprinkle with cilantro and serve immediately over rice.

Pan Seared Salmon with Charred Corn and Tomato Salad

Though I spent the majority of June confined within the walls of Grady Hospital, I've done my best to celebrate the start of summer through my cooking. To me, summer is all about simple meals that highlight fresh and seasonal fruits, vegetables and proteins. A few weeks ago, I cooked a congratulatory dinner for my friend Brandon, who recently matched into a Laryngology fellowship on the west coast. Congrats, Brandon!

The meal was inspired by a seductive display of brightly colored heirloom tomatoes that I found at Whole Foods. Though available year-round, off season tomatoes tend to be rather unappetizing. But come the warmer weather, these fruit become big, round, and juicy. Tomatoes are also loaded with vitamins and antioxidants, making them one of my favorite summer ingredients.

The display of heirlooms reminded me of an episode of Barefoot Contessa where Eli Zabar made Ina a spectacular salad from just 3 ingredients - heirloom tomatoes, tarragon, and red wine vinegar. How bad can that be? I channeled my inner Ina (which I do more frequently than I should admit) and carefully picked out a half dozen perfectly ripened (slightly firm, but not hard) tomatoes of varying sizes and colors, which were ready to serve that evening.

In the spirit of simplicity, I decided to serve this salad with a basic pan seared salmon started on a very hot grill pan and then finished in the oven. It was perfection. To complete the meal I made another summer staple, fresh corn. I lament over the bad rap corn gets because of it's highly processed cousin, high fructose corn syrup. Fresh corn is an excellent source of plant based carbohydrates that, along with other complex carbs, are an essential part of a heart healthy diet. I made Ottolenghi's charred corn salad with fresh mint, parsley, cilantro, and jalapeños. It's flawless and so versatile.

Before we get to the recipe, a quick pat on the back (for myself). Though easily confused for Dr. Mike, I reserve my scrubz selfies for special occasions such as surviving my last call day of intern year! It's remarkable how much I've learned and grown as a doctor and person in just one year, but the amount I still don't know is humbling. I'm eager to share the ups and downs, new responsibilities, and call room gossip (err, kidding) that comes along with second year. I'm also excited about my future blog posts and look forward to seeing how my work experiences reflect in my cooking and writing.

Tips/Tricks to Make the Perfect Pan Seared Salmon with Charred Corn and Tomato Salad:

• High quality ingredients are essential for simple recipes. 
• Look, smell and taste* (within reason) ingredients as you shop. Buy what's in season. 
• *To be clear, I'm a doctor, not a lawyer. Take samples at your own risk. I personally think trying a couple of grapes before buying the bunch or tasting a few olives from the olive bar before choosing is acceptable as long as you're sanitary. Others, may feel differently.    
• These recipes don't require precise measurements. Taste frequently and trust your palate.
• Tomatoes and salt are a magical pairing, so season liberally*. 
• *If you have conditions such as high blood pressure, kidney disease, or congestive heart failure, salt restriction (generally less than 1.5 g per day) is especially important 
• Of note, recent American Heart Association guidelines recommend salt restriction even in healthy patients. 
• Try the dish as written or make just one component (salmon, charred corn, tomato salad) 
• Get your pan hot before adding fish. 

Heirloom Tomato Salad:
Heirloom Tomato Salad Ingredients:

• 6 heirloom tomatoes, varying color and size, cut into slices (for larger tomatoes) and wedges (medium and small tomatoes) 
• Red wine vinegar
• Bunch of fresh tarragon 
• Kosher salt and freshly ground black pepper

Heirloom Tomato Salad Recipe:

Take the sliced and and wedged tomatoes and arrange nicely in a large shallow bowl or serving platter. Season generously with kosher salt. Liberally drizzle red wine vinegar over all the tomatoes. Using kitchen scissors, clip tarragon leaves off of their stem over the salad. Season with several grinds of black pepper. Pop a tomato into your mouth and make adjustments to personal taste. Allow salad to sit for 10 minutes for flavors to mingle. Serve at room temperature. 

Charred Corn Salad:

Charred Corn Ingredients:

• 4 ears of corn (fresh and in season), shucked
• 1/2 small onion, thinly sliced or diced small (size of corn kernel)
• 1 jalapeño, seeded and thinly sliced or diced small 
• 3 tablespoons torn mint leaves
• 3 tablespoons torn parsley leaves
• 3 tablespoons torn cilantro leaves
• 2 1/2 tablespoons fresh lime juice
• 1 teaspoon pure maple syrup
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper

Charred Corn Recipe:
Heat a grill pan, electric grill, or outdoor grill (preferred method) to high. Coat corn with oil and season with salt and pepper. Place corn over heat, turning until all sides browned and crisped, about 12 minutes on an outdoor grill, but may take significantly longer depending on heat source. Set aside until cool enough to handle.

While corn is cooking, combine the onion and lime juice in a small bowl and allow to sit for 10 minutes. Stir in the maple syrup, jalapeño, and 2 tablespoons of olive oil. Salt and pepper to taste.

With a sharp knife, cut a small tip off each ear of corn to create a flat edge. Using the flat edge, prop corn upright in a large bowl. Run knife down each side of the corn to cut off the kernels. Mix the corn kernels with the onion and jalapeño mixture. Add the fresh herbs. Season to taste and serve.


Pan Seared Salmon:
Seared Salmon Ingredients

• 4 salmon filets with skin on, 7 oz each (one filet per person) 
• Olive oil
• Kosher salt and freshly ground black pepper

Seared Salmon Recipe
Preheat oven to 400 degrees. Set aside a parchment lined baking sheet.

Heat a ridged grill pan or electric grill to highest setting. Coat salmon liberally with oil and season both sides with salt and pepper. Once pan is very hot, place each filet flesh side down on grill (pink side down, skin facing up). Allow fish to sear (with minimal disturbance) for about 3 minutes, until an outer crust is formed. Carefully transfer each filet off the grill and onto the lined baking sheet, skin side down. Cook in oven for 4 to 5 minutes (for rare to medium rare) and up to 6 minutes*. Plate with charred corn and tomato salad and serve immediately.

*Regarding cook times: Remember, salmon will continue cooking a bit even when out of the oven. So even if salmon appears slightly under for your desired doneness, think twice before throwing the fish back int he oven for another 1 or 2 minutes.

  

Salmon Tartare

With 80 hour work weeks and only 4 off days per month, dating while in residency is seriously tough! Certain things make dating in residency even harder...I'm guilty of all of them...
1) Dating another resident: ✓ 
2) Specifically dating a surgery resident: ✓
3) Long distance with said surgery resident: ✓

So...when it comes to date night (which only happens once per month), I do not mess around. At baseline, I have a tendency to go a little (fine, a lot) overboard with things (I blame you, Ina Garten). Needless to say, I bring it to a new level of mashugana when it comes to the whole romantic cooking thing.

I constructed this salmon tartare recipe earlier this year when planning a special Valentine's Day dinner (or more accurately, a January 23rd close-enough-day dinner). I had very limited free time that month while on a busy Cardiology rotation, so I planned the main course weeks in advanced. I actually had the butcher deliver a rack of lamb to Emory Hospital, which I stored in the staffroom fridge. I used it to made rosemary dijon crusted rack of lamb served over saffron rice with currants, pistachios and herbs.

Since the main course was on the heavy side, I aimed to make a very simple and refreshing salmon appetizer using very basic ingredients that highlighted the freshness of the fish. (I am highly offended by tartare recipes that mask the delicate salmon flavors with mustards and other pungent sauces, so I avoided any overpowering ingredients). The outcome was a light and rich dish that looked beautiful in my floating martini glasses chilled on ice. It was a memorable night, and the bar is definitely set high for next year...

The dish was so good that I replicated it just a few days later when co-hosting a dinner party with a neighbor. You know a recipe is a hit when guests fight over the last few bits of tartar-ey goodness at the bottom of the bowl. We served the appetizer in the kitchen with champagne and crackers and took turns stirring the risotto that we served with pan seared chilean sea bass as the main course. So much fun!

Four months later, I'm still hot and heavy for this dish, and so are my guests. I made the salmon tartare for my sister and her roommates this past Sunday along with Ramp Pesto and Spring Peas and it definitely got "wows."

Before we get to the recipe, just a quick word on consuming raw fish. The biggest hazard to raw fish consumption are parasites. The term "sushi-grade" gets thrown around often, but its meaning is not well regulated. There is a lot of contradictory and vague information on the internet on this topic.

I interviewed the fishmonger at Fairway Market and Whole Foods about their "sushi-grade" fish and got very different answers.  At Fairway, I was told the "organic" salmon was safe to eat raw. But when I asked about how it was different than the non-organic salmon beside it, he could not answer. The fishmonger at Whole Foods, on the other hand, would only recommend their "deep-frozen" salmon or tuna for raw consumption. He explained that the freezing process kills off parasites, but because the fish is flash frozen at such a low temperature, it preserves the texture, color, and taste of the fish.

While it's very possible that the Fairway salmon was actually "sushi-grade," I felt uncomfortable with the explanation I was given and personally would not eat it raw. It's illogical to assume that fresh or "organic" fish would equates to lower risk for infection. It's true that certain species and types of fish (fresh vs salt water or wild vs farmed) are at varying degrees of risk for infection, but as a non-expert on the topic, I prefer taking extra precautions. So please do your research prior to buying salmon for this recipe.

Tips/Tricks to Make the Perfect Salmon Tartare:

• Mise en place! Do your prep (peel, slice, chop) before starting! It will keep you more organized and will minimize the time the raw fish is out of the refrigerator.  
• Cutting salmon will be easier if it's still slightly frozen
• Taste as you go and adjust the recipe accordingly. This recipe is very delicate, so I'd recommend adding in ingredients gradually until you reach the desired result. Too much sesame oil can ruin a dish. Don't be that guy.
• I prefer generously sized chunks of salmon, but it's definitely a personal preference. The dish will be equally as awesome with smaller pieces of salmon. 

Salmon Tartare Ingredients:

• 1.5 pounds sushi grade salmon
• 2.5 tablespoons fresh lime juice (juice from about 2-3 limes)
• 1/2 teaspoon lime zest
• 5 tablespoons of scallions, white and green parts, thinly sliced. Plus extra for garnish (about 2-3 scallions)
• 1 serrano pepper, minced (about 1.5 teaspoons)
• 1/2 habañero pepper, minced (about 3/4 teaspoon)
• 2 teaspoons fresh ginger, peeled and minced (about 1 inch of whole ginger)
• 1 tablespoon finely chopped cilantro
• 2 teaspoons of toasted sesame oil
• 1 teaspoon olive oil
• 1/2 teaspoon of kosher salt
• Freshly ground black pepper
• 1-2 tablespoons of sesame seeds for garnish (preferably both white and black, if available)  

Serves 5 as an appetizer

Salmon Tartare Recipe:

If the salmon is still frozen, keep the fish in its packaging and run under cold water to partially thaw till just the middle remains slightly firm. Remove from the packaging. If salmon is not frozen, place in freezer for 15-20 minutes prior to handling.

Dice Salmon into Small Chunks (roughly 1/4'' x 1/4'' x 1/2''):
Take the (mostly) thawed salmon and slice lengthwise into 1/4'' sheets using a sharp knife.  For the salmon pieces that are rectangular (i.e have a constant width along the sheet), cut them in half lengthwise to form long strips (about 1/2'' wide). If the salmon sheets are wide at one end and taper off towards the other, start by cutting the sheet crosswise at the wide-narrow transition point. The wider piece is then cut in half lengthwise to form strips, whereas the narrow piece should already be at the desired width. Last, cut each strip crosswise into 1/4'' pieces to form bite-size chunks. Place in a glass or nonreactive bowl.

Add the lime juice, lime zest, scallions, serrano and habañero pepper, ginger, sesame oil, and olive oil to the bowl. Toss gently. Add the salt, a few grinds of black pepper, and cilantro. Again, toss gently. Season to taste. Cover the bowl with plastic wrap and place in the fridge for at least one hour.

In the meantime, place the white sesame seeds in a dry skillet over medium heat, stirring occasionally, until lightly browned (about 3-5 minutes). Remove from heat and combine with the black sesame seeds.  Set aside.

When ready to serve, assemble the tartare as individual portions or plate in a decorative platter for sharing. Sprinkle each plate with a generous pinch of sesame seeds and a few chopped scallions for garnish.

Salmon in Chriameh Sauce

To start, I'm of Libyan-Jewish background and I grew up eating a dish called chriameh, which is fish cooked in a spicy tomato sauce.  I have fond memories of my Libyan-grandmother making mass quantities for Shabbat dinner to serve her 16 children (plus their spouses, children and grandchildren). It was astonishing.

On a whim, I tried Yotam Ottolenghi's version from his book Jerusalem. It has similar ingredients to my own family "recipe," but is different as ours is not written down anywhere and measurements are all eyeballed. I've had many friends request my chriameh recipe, but giving instructions on a dish with very imprecise quantities is challenging. But now, thanks to the brilliant Ottolenghi (you'll eventually realize I am slightly obsessed), I have found the perfect recipe to recommend to my friends, patients, and (blog readers? ha)... It's savory. It's spicy. It's the real deal!  Guaranteed to make you feel warm and happy inside. And it's also good for you!

[Tangent] Many (but not all) my dishes focus on heart-healthy, often Mediterranean style foods. If you couldn't guess from the blog name, I'm an Internal Medicine resident at Emory University with an interest in Preventative Medicine and Cardiology. Healthy cooking (without sacrificing taste) is right up my alley, so that's sort of the direction I plan to focus my blogging. Though I have some great..uhh..less healthy recipes that are too good not to share. Life's all about moderation, right?
  

Anyway, back to the chriameh...Though we usually serve this fish as an appetizer on Friday evenings, it most definitely can (and should) be made as a main course. Truthfully, it deserves all the limelight! It should be served with couscous, rice, challah bread, or even matzo on Passover. Really any vessel that allows you to enjoy every last lick of delicious red sauce is appropriate. It's traditionally served with white fish (sea bass, halibut, snapper, tilapia, etc), but I very much prefer making it with salmon. Salmon is my favorite fish (probably food in general), so many more salmon posts to come! You should cook the dish in a large, round frying pan with a lid. I used a 3 quart cast iron enamel paella pan, but any pan that distributes heat evenly is perfect.

Below is the recipe, but first here are a few tricks/tips to make the perfect salmon chriameh. 

1. Quality salmon is best enjoyed medium-rare (or rarer).
•  It's okay to prepare the sauce ahead of time, but the salmon should be cooked just before serving!
• I suggest only cooking the fish for 7 minutes as it will continue to cook in its sauce.
2. For those making this in advanced for Shabbat and plan to use a warming plate, you should significantly cut back on the cooking time or you'll dry out the fish!
• There are very few things worse than dry fish.
• At least for salmon chriameh, I'd probably keep the fish close to raw in the middle as it will continue cooking on the warmer for several hours before it's served. This should result in a beautiful salmon cooked to medium rather than a well-done misery. Gross.
3. White fish dries out quite easily.
•  So cook times are especially important!
• I'd still recommend salmon, though, for its superior taste as well as its "good" fats.
4. This recipe is not complicated, but has a bunch of ingredients. I always do all the prep before starting so that I have a mise en place to keep me organized.
1. Measure out all spices ahead of time and organize them into mini bowls or a little platter
2. Wash, cut, peal, etc any veggies
3. Read the recipe in its entirely at least once before starting

Chriameh Ingredients:

• Scant 1/2 cup sunflower oil (I prefer olive oil)
• 3 tbsp all-purpose flour (Optional. I generally omit)
• 1 lb salmon fillets (skin on) cut into 3-4 equal sized pieces
• Alternatively may use white fish (sea bass, halibut, snapper, tilapia, etc)
• 6 cloves garlic, coarsely chopped
• 2 tsp sweet paprika
• 1 tbsp caraway seeds, dry toasted and freshly ground (fresh pre-ground spices are ok if grinding isn't your idea of fun, but worth trying at some point)
• 1 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (a bit more if you want it extra spicy)
• 1/4 tsp ground cinnamon
• 1 green chili, coarsely chopped
• 2/3 cup water
• 3 tbsp tomato paste
• 2 tsp superfine sugar
• 1 lemon, cut into 4 wedges, plus 2 tbsp freshly squeezed lemon juice
• 2 tbsp coarsely chopped cilantro
• Salt and freshly ground black pepper

Chriameh Recipe:

• Heat 2 tablespoons of oil over high heat in a large frying pan with a lid
• (Option 1): Place the flour in a shallow bowl seasoned generously with salt and pepper
• Toss the fish in it
• Shake off the excess flour
• (Option 2): Skip the flour and just season both sides of fish with salt and pepper
• Sear the fish for a minute or two on each side, until golden
• Remove the fish and wipe the pan clean
• Place garlic, spices, chili and 2 tablespoons of oil in a food processor and blitz to form a thick paste. Add a bit more oil if needed to combine the ingredients
• Pour the remaining oil in the frying pan, heat well, and add the spice paste
• Stir and fry for just 30 seconds, so that the spices don't burn
• Carefully add the water and tomato paste to stop the spices from cooking further
• Bring the sauce to a simmer and add sugar, lemon juice, 3/4 teaspoon salt, and some pepper
• Season to taste
• Put the fish in the sauce, bring to a gentle simmer, cover the pan and cook for 7 to 11 minutes
• Cook time will vary depending on thickness of fish, but cook till just done (or slightly under done)
• Remove the pan from heat, take off the lid, and allow to cool slightly
• Serve the fish just warm or at room temperature with cilantro and lemon wedges as garnish