Archive for the ‘Seafood’ Category

Fish Made Tasty

Friday, February 19th, 2010

I’m not usually a fan of fish. My mom, who is an awesome cook, always fixed it the same way. I never thought of it as something I’d want to experiment with. However, this week when I ran low on food again (this is a theme with me since I try not to spend too much on groceries), I decided to try using some tilapia fillets we had in our freezer. We had a roommate move out in the summer who left behind all sorts of food, particularly fish and shrimp. She moved to Wilmington, where I guess she’ll get better seafood.

Anyway, this is what I made:

  • 3 small tilapia fillets
  • 1 onion
  • 1 cup fresh mushrooms, chopped
  • 2-3 T pesto
  • 1 T olive oil
  • Lemon juice
  • Spaghetti noodles
  • Mozzarella cheese
Tilapia Pasta

Tilapia Pasta

I sautéed the onion and mushrooms in olive oil, then added in the fillets.  I was amazed at how fast fish cooks!  I’m used to working with chicken or ground beef. Next I mixed in pesto and squeezed lemon juice over everything. Meanwhile I boiled the spaghetti, which I added to the frying pan so it could cook with the sauté for a while (I learned this trick from The Splendid Table).  Wow, it was good!  I served it with mozzarella cheese melted on top.

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Chimichurri and some other stuff

Sunday, January 17th, 2010

My very first issue of Cooking Light came in the mail this week. When I ran across this recipe, I was more than a little excited. Rebecca’s brother shipped them Alaskan halibut for Christmas, and I was happy to have a use for it. We knew there had to be an occasion for such luxury, so we were happy to pull out the recipe for the Chungs’ visit this weekend. We couldn’t have made a better choice; they spent the entire weekend praising Friday night’s dinner.

pan-seared halibut

Photo by Nathan Clendenin

A few critiques: First, I’m a little annoyed at Cooking Light for putting a recipe with zucchini in their Jan/Feb issue. I’m not opposed to eating some things out of season from time to time, but I feel like they could have done better. Second, I think the chimichurri would have been better if pureed into a green sauce, rather than the relish that they recommended.

Our rendition held pretty closely to the halibut and chimichurri part of the recipe, but we did change a few things: 1) creamy risotto instead of vegetable rice; 2) steamed broccoli on the side; 3) I lack a grill pan, so the halibut was pan-seared instead (small difference, but I feel I need to be honest); 4) the whole thing was served with lemon wedges which tasted amazing when squeezed over the halibut (and the color certainly didn’t hurt).

Posted in Recipes, Seafood | 1 Comment »