Servings: 6
Ingredients
- 1 tbsp Olive oil, plus 1tsp olive oil
- 7 cloves Garlic 6 thinly sliced, 1 crushed - crushed is optional for a paprika finishing oil
- 2 Fresno peppers Red colored jalapeños can work instead
- 1 1/2 Whole dried ancho chilis Stems and seeds removed, roughly chopped. Anchos can be found online, Walmart, and in Mexican stores. They are more mild than most peppers and add a smokiness to the dish
- 2 tsp Caraway seeds
- 3 tbsp Tomato paste
- 3 Large tomatoes Diced
- 1 tsp Honey
- 1/4 cup Cilantro Roughly cut. Reserve 2 tablespoons to serve. An option to use dried coriander - use 1 tbsp instead, and 1 tsp to serve.
- 2 1/2 pounds Seafood (shrimp aka prawns, cod, scallops) Choose wild caught
- 1 tsp Paprika Optional for a paprika finishing oil
- 2/3 cup Tahini paste Optional at level 2
Instructions
- Pre-heat oven to 400 degrees F.
- Add 1 tablespoon of olive oil to a sauté pan over medium high heat.
- Add sliced garlic, fresno chilis and cook until fragrant about 3 minutes
- Add ancho chili, caraway seeds, and tomato paste. Cook and stir often until tomato pate is deep red & fragrant, about 1 minute.
- Add fresh tomatoes, honey, 1 cup of water, 1 1/2 teaspoons of salt to the pan.
- Bring to a simmer, then lower the heat to medium-low and cook at a low simmer, stirring occasionally. Wait until the tomatoes break down and sauce slightly thickens, about 13 minutes.
- Break down the sauce further in a high speed blender or with a hand blender.
- Transfer tomato sauce to a roasting trey or dish big enough to fit all of your seafood flat.
- Stir in cilantro, serving some for finishing the dish.
- Season seafood with 1/2 tablespoon olive oil, and 3/4 teaspoon of salt. Set aside.
- Transfer your seafood to the dish.
- Roast for 7-10 minutes but checking for when your seafood is opaque and cooked through.
- Optional: Make a paprika oil. Mix remaining olive oil with paprika, add crushed garlic. Simmer in a small frying pan until garlic is fragrant, about 1-2 minutes.
- Optional: Drizzle seafood dish with paprika oil and tahini sauce (optional at level 2 onwards).
- Sprinkle with cilantro and enjoy!
Notes
This gourmet adapted dish is made to make an impact on the table. Present on a beautiful platter to enjoy with friends and family around the dinner table. Everything n the sauce is meant to be cooked until bright red. Cumin can be used instead of caraway. The tahini adds a lovely nuttiness to the dish in level 2 or level 3.
In spite of looking and tasting incredible, the dish is beginner cook friendly as it's hard to overcook the seafood in its bed of sauce.
The sauce itself can be made 2 days in advanced if you're entertaining to ease the effort. Serve with roasted eggplant and a salad for the perfect Level 1 Feast.
Health Coach Tip:
Growing herbs is incredibly rewarding. No matter the season, you can grow your own fresh herbs with a window and some seeds! Herbs not only a ton of flavor to your dishes, but contain a variety of minerals and nutrients to fuel you for success. Start your garden, and reap so many benefits!
Growing herbs is incredibly rewarding. No matter the season, you can grow your own fresh herbs with a window and some seeds! Herbs not only a ton of flavor to your dishes, but contain a variety of minerals and nutrients to fuel you for success. Start your garden, and reap so many benefits!
Tried this recipe?Mention @betr_health or tag #betrmeals
This recipe is fantastically rich and delicious. A beautiful, healthy dish to serve when you want to impress (but it’s still pretty easy!).
AMAZING. super flavorful, easy to make, and very impressive. I used shrimp (shell off) and scallops. Turned out perfect.