"Food is essential to Life; therefore make it good."- S Truett Cathy

Sunday, April 25, 2010

An unusual combination

Tonight's dinner was a simple one but big on flavor. We're in the middle of two weeks of cutting out chicken, pork and beef just to see if we can and to do a little internal 'spring cleaning'. I'm not usually too keen on fish but have been trying to make it more lately just for the health benefits. Saturday at the Cedar Park farmers market I picked up a container of Macadamia Nut Pesto from Kalas Kuisine. The lady who sold it recommended using it on salmon but I only had tilapia so used it on that. It is very rich but was delicious.

Simple Fish with Macadamia Nut Pesto- get it from Kala's if you're in Austin or make your own
4 fish filets (I used Tilapia, but use whatever fish you like or have on hand)
4 oz pesto
salt and pepper
lemon wedges

Heat oven to 400. Coat a baking dish with small amount of olive oil. Lay in the fish, sprinkle with salt and pepper and slather the pesto on each filet. Bake while you're working on your veggies until the fish is cooked through and flakes easily. Mine took 15-20 minutes. When you pull it from the oven douse with a sprinkle of lemon juice and serve wedges with each portion so each person can add more lemon to their own taste.

I had purchased some beautiful bok choy at the Austin Farmers Market on Wednesday and had a fennel bulb that came in my CSA box this week so I went on the hunt to find something to make on the side. I decided on this Asian inspired combination from one of my many cookbooks. I substituted Apricot Jalepeno Jam from Blanco Valley Farms for a bit of Texas heat.

Sauteed Fennel and Asian Greens with Ginger and Apricot
adapted from Clean Food by Terry Walters

2 TBSP Olive Oil
2 TBSP Ginger Paste (or fresh ginger if you have it)
1 small Fennel Bulb, cored and sliced
3 large Bok Choy- chopped
3 TBSP Apricot Jam (or Apricot Jalepeno!)
1 TBSP soy sauce

Heat olive oil in a large deep skillet or dutch oven. Add ginger and saute 1 minute. Add Fennel and the stems from the bok choy and saute until tender about 5-7 minutes over med heat. Add the jam and soy sauce, stir well and then add the chopped leaves of the bok choy. Continue to stir until the leaves are bright green and wilted, about 10 minutes or so. Taste and add salt or more soy sauce to your taste.

I served the last few slices of some poblano sourdough from Sweetish Hill Bakery on the side just to use it up. Both dishes were very good but if I had a chance to do it again I don't think I'd serve them together. The fish was very rich and I think would have been better served with just a simple salad or some steamed asparagus. The bok choy could have made a meal on it's own with just some steamed brown rice.

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