I’m always on the lookout to add more seafood recipes to my repertoire. It’s sooooo good for you, but the Husby is picky (no salmon, no scallops, no fishy-tasting fish) and making a seafood dish typically means I have to make a different meal for the Fruitaholic. The original recipe I received for the swap called for flounder, a fish I’d never had. I was intrigued albeit a bit nervous that it could be one of the fishier fish but I was determined to try it.
Note my disappointment when Whole Foods didn’t carry it. Luckily, they have a great fishmonger who chatted with me about my preparation intentions and suggested a similar fish, sole (another I’d never tried). She assured me it was a mild whitefish – something I know the Husby would eat. I could just tell him it was tilapia if he questioned it. The only other thing holding me back was his hatred of capers, but I just made sure to de-caper-ify his portion. Oh well, that just meant more capers for me (note: upon being served, he told me he could have just picked the capers off. I always create more work for myself.)!
After poaching the fish, I removed it from the pan and let the remaining sauce reduce for a few minutes before pouring it over our plates. It was awesomely tangy and I might have eaten half of a demi-baguette trying to savor every last drop. Even the Fruitaholic took a few bites! In my book, that’s a winning dish!
- 2 Tbsp. Butter
- 2 Tbsp. Olive Oil
- 1 Large Shallot, finely chopped
- 3 Garlic Cloves, finely chopped
- 3 Tbsp. Capers, drained
- 2 tsp. Worcestershire Sauce
- 3/4 Dry White Wine
- 3/4 Cup Chicken Stock
- 3/4 Lb. Sole Fillets (or 6-8oz other white fish)
- 1 Lemon, thinly sliced
- Handful Seafood Herb Blend (or flat leaf parsley), chopped
- Crusty bread, for mopping
Melt the butter and olive oil in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes.
Add the capers, Worcestershire sauce and wine to the pan. Cook for one minute, then stir in the stock.
Arrange the fish in the skillet and scatter with lemon slices. Poach the fish for 10-12 minutes, until firm and opaque.
Remove fish from skillet and transfer to serving plates (deep plates or shallow bowls are suggested). Let the sauce reduce 3-5 minutes, then pour over the fish. Garnish with herbs and serve with crusty bread.
The Jey of Cooking | http://www.thejeyofcooking.com
There are only three little words that you need to read in this post, so if you skip right to the recipe (or right to the store) upon hearing them, I totally understand.
BACON. TOMATO. BUTTER.
Holy cow. It’s a well known fact that I would drop the Husby in a second were it legal (and not at all weird) to marry bacon, so how was I never aware that such smoky, buttery goodness existed before now? Swooooon.
Until I came across this recipe, I had six or seven tabs open of possibilities to make from Amy’s blog, What’s Brewing in the Kitchen, for the Blogger’s Choice Swap. But once I found this one, all others were cast aside to be made at a later date. I needed this in my life immediately.
I obviously really enjoyed this meal, while the Husby liked it, but claimed it tasted “a bit dark.” I do think I overcooked the bacon just a bit but that was due to the Fruitaholic’s bad timing of needing me for something. Next time, I might add just a splash of sherry to the butter mixture for a little bit more flavor.
Oh, and if you’re not a fan of fish, I can see this working wonderfully with chicken or steak instead! Because really, when does bacon NOT make things better?
Tilapia with Bacon Tomato Butter.
- 2 Cups Water
- 1 Tbsp. Kosher Salt
- 2 tsp. Sugar
- 4 Tilapia Filets
- 4 Slices Uncooked Bacon, finely chopped (I do this with kitchen shears)
- 1 Clove Garlic, thinly sliced
- 1/2 tsp. Smoked Paprika
- 1 Pint Cherry or Grape Tomatoes, halved
- 2 Tbsp. Butter
Combine the water, kosher salt and sugar in a shallow baking dish. Mix until dissolved. Add the tilapia and let stand 20 minutes.
Heat a medium skillet over medium heat. Add the chopped bacon and cook 3-5 minutes until almost crisp. Add the garlic and cook an additional two minutes, stirring frequently. Add the paprika and stir for 30 seconds. Add the tomatoes and cook until just softened, about 3 minutes. Remove from heat and stir in butter. Transfer the bacon tomato butter to a small bowl.
Return skillet to medium heat. Remove the fish from the water mixture and pat dry with paper towels. Cook the tilapia fillets 3-5 minutes per side.
Transfer the tilapia to plates, then top with the bacon tomato butter, about 2 Tbsp. per filet.
The Jey of Cooking | http://www.thejeyofcooking.com
When I heard that this week’s recipe swap theme was seafood, I was excited but also a bit nervous since I’m not the world’s most adventurous fish eater. What was I going to do if I was given a recipe that used a type of fish I’ve never had before? Of course I’d make it and try it, but I’d be leery and cautious the entire time. Fishy tasting fish is just not my thing.
Luckily, I received Melissa of I Was Born to Cook‘s recipe for Spicy Mango Shrimp. I’m quite familiar with the runts of the sea. While reading through her recipe, I immediately thought to make it into tacos. Who doesn’t love a taco?!
I can handle quite a bit of spiciness but when compared to the Husby, he makes me look like an amateur. I’ve never seen someone eat as much habanero sauce as the man I married. Maybe he’s a glutton for punishment, but it just doesn’t seem enjoyable to me to sweat while I eat unless I’m picnicking at the beach or cooking over a campfire. I like being able to taste my food, thankyouverymuch.
They were definitely spicy, and definitely delicious. Hot enough that my mouth was on fire yet not so much that I looked like a rookie against the Husby. I loved how the mango acted as a cooling agent against the hot pepper while imparting a bit of sweetness, and the toasted coconut added a lovely crunch. I omitted the basil the original recipe called for since I’m currently nursing my basil plant back to health. The only thing I think these were missing was some cilantro added at the end to give them a bit of an herby bite. I’m pretty sad that I didn’t have any and will definitely be adding some when I make these the next time.
Spicy Shrimp and Mango Tacos – adapted from I Was Born to Cook
- 2 Tbsp. Vegetable Oil
- 1 Cup Onion, chopped
- 4 Garlic Cloves, chopped
- 1 tsp. Red Pepper Flakes
- 1 Tbsp. Fresh Ginger, minced (or 1 1/2 tsp. ground)
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Lime Juice + wedges for garnish
- 1 Lb. Shrimp, peeled and de-veined, tails removed
- 6 White Corn Tortillas
- 1 Mango, diced (See this great video on how to cut a mango) – store in refrigerator until ready to use
- 1/4 Cup Toasted Coconut Flakes
Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden – about 5 minutes.
Add the garlic, red pepper flakes, ginger, soy sauce and lime juice. Stir to combine, then add the shrimp and cook until the shrimp is pink throughout. Using the edge of a wooden spoon, break the shrimp into bite sized pieces.
Place a clean, ungreased skillet over medium heat. Working one at a time, heat the tortillas in the skillet 20-30 seconds per side. Transfer to a plate and fill each tortilla with shrimp. Top with mango and toasted coconut flakes. Squeeze a lime wedge over each taco before eating.
We had a couple of really nice days in Chicago this week, the kind that remind you that the long Winter is over and Summer is on its way.
After the Fruitaholic and I basked in the warmth all day long, we were hungry and looking for something nice and light… Something that didn’t require turning on the oven.
We had just received the first shipment from our CSA (yay!), which included one of the biggest leeks I’ve ever seen and some fresh arugula (with the roots and a bit of soil still attached!) amongst other amazing produce. I’ve eaten my fair share of leeks before but have only cooked with them once, maybe twice. So I turned to my trusty friend, the internet, for some inspiration. Lo and behold, the perfect recipe was waiting for me in my inbox.
This meal was a snap to throw together. It was ready in about 20 minutes. I really liked the flavor, but I think if I had added some fresh sliced garlic while sauteeing the leeks, it would have taken it over the top. I enjoyed this meal with a glass (okay, two) of Chardonnay, and suggest you do the same! It’s definitely a keeper.
Zesty Shrimp Pasta with Leeks and Arugula – slightly adapted from Real Simple
- 12 oz. Gemelli Pasta (or your favorite short pasta)
- 2 Tbsp. Unsalted Butter
- 2 Leeks, white and light green parts only, thoroughly washed and cut into half moons
- 1 Lb. Raw Shrimp, peeled and deveined
- Zest of 1 Lemon, plus a squeeze of the juice
- 3/4 Cup Heavy Cream
- 1/4 Cup Parmesan Cheese
- 10 oz. Arugula, chopped (spinach is a good substitute if you don’t like or can’t find arugula)
- Salt and Pepper, to taste
Cook the pasta according to package directions in a pot of salted water. Drain and return to the pot.
While the pasta is cooking, heat the butter over medium. Add the leeks, along with salt and pepper, and cook until the leeks are soft, about 5 minutes. Add the shrimp, and grate the lemon zest on top. Cook, stirring frequently, until the shrimp is pink and opaque throughout, about 4 to 5 minutes.
In the pot with the pasta, add the cream and parmesan cheese. Cook over medium heat until slightly thickened, about 2 minutes. Add the shrimp and arugula and mix to combine.