Spicy Basa with Grape Tomato Salsa

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By Todd Johnson

Ingredients

Spicy Basa with Grape Tomato Salsa - 10/21/2005

2 8 oz. Basa filets 4 Tbl. blackening spice
1/8 cup vegetable oil 1/2 cup diced tomato
1/2 cup grape tomatoes 1/4 cup red onion
2 Tbl. green onion 3 Tbl. sweet pickled ginger
2 tsp. lime juice 1 Tbl. olive oil

Directions

Basa is a Vietnamese white fish, similar to catfish. It has a mild flavor and according to Chef Miles is very versatile. You can find it in local fish markets.

Season the Basa filets liberally with your favorite blackening spice. Warm vegetable oil in a saute pan over medium high heat.

Add fish to pan. Keep it moving at first so it does not stick. After 3 minutes, carefully flip it over. Cook another 3-4 minutes.

To make the grape tomato salsa, mix tomato, grape tomatoes, red onion, green onion and pickled ginger in a large bowl. Add the lime juice and olive oil last.

Serve the Basa over a bed of rice, topped with the grape tomato salsa. Serves 2.

Recipe from Casey Miles, Joey's

Your Photos

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Sitting on southbound 405 in Bothell this morning, the traffic information board displayed this message. Obviously the autocomplete function was on and no one proof read the message.

Pretty funny though...
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These two photos of the city Skyline were taken this morning from Kerry Park at Sunrise (6:54 am). Unfortunately there was heavy cloud cover and the Sun was not visible. The Fall Equinox starts this evening, so sunrise will be coming later, and sunset will happen sooner.
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Took these images Saturday night with fog rolling in and out.
A Meade 6-inch refractor and Nikon D3000 DSLR was used for all images.