an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Tuesday, September 24, 2013
Yah, I've been neglectful. What happened? It was hot, and I didn't feel up to cooking. I was out of town and didn't have to cook, the academic year began, etc. etc. etc.
But here I am. I picked the fish up at Trader Joe's, it'a very mild white fish, boneless, skinless, ready to go for those of you who prefer minimal fuss and a little extra packaging. The cashier asked me how I made these and after I explained, a switch was pulled. My next post, it said, in flashing neon lights. Quick and Easy:
Defrost one pound according to packaging.
Saute a sliced white onion in a tablespoon of oil. When soft, to your desired golden brownness, add a minced garlic, and one or two diced tomatoes, a tablespoon of capers. Stir. Cover and simmer gently, until the tomatoes break down. Lay the filets on top, cover, and steam for 8 minutes until cooked through.
Serve on top of steamed rice, or rice pilaf.
Quicker and Easier:
Sprinkle defrosted filets with salt, pepper, tarragon (and/or basil and thyme, if you like)
Dredge in flour. (Don't worry if it gets lumpy or pasty, butter is our salvation). Lay filets on a clean plate. Melt on medium high a tablespoon of butter on a skillet large enough to hold all of the fish. When the butter bubbles down, add fish. After four minutes, turn the filets. Add more butter if it's all been absorbed. Lower heat and cook for another four minutes--or until cooked through.
Serve with sauteed spinach and risotto, or potato salad. Yum, yum.