There are very few things that really intimidate me to cook. One of them used to be Indian food, but I conquered that one a while ago. Another one is shellfish, namely clams and mussels, as I’m freaked out that I’ll do it wrong and end up giving both Adam and I food poisoning. Another, oddly enough, is fish. I have no problem breading and baking some tilapia, or broiling some salmon or tuna. But, I have to say, other fishes just, honestly, freak me out. I’m so worried that I’m going to mess them up and end up with something inedible that will have cost too much money to just throw away.
I recently subscribed to Cook’s Illustrated Magazine though. In the issue I got, they had simple instructions for perfectly cooked fish fillets that seemed totally accessible. I knew I had to try it at some point soon! Then, at lunch today, someone had fresh mozzarella and it was all I could think about the rest of the day.. What does one have to do with another? Well, I knew that after work, I had to go to Caputo’s, the most amazing produce market ever to get some fresh fish and fresh mozzarella. I happened upon a few other things while I was there which resulted, gloriously, in a truly fresh and delicious meal.
You’ll get all three recipes, never fear! They’re all incredibly simple and each use fewer than four ingredients, unless you count salt and pepper (which I don’t.)
Pan-Roasted Halibut
Inspired by Cook’s Illustrated May/June Issue
Ingredients
1 lb. fresh wild-caught Halibut fillets
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. white sugar
Salt and pepper to taste
Directions
Pre-heat your oven to 425*. Heat a non-stick oven-safe pan with the olive oil and garlic over low heat. This will infuse the oil with garlic flavor without big chunks of garlic. While the oil heats, sprinkle the fish fillets on one side with salt, pepper, and the white sugar. Strain and reserve the now cooked bits of garlic from the olive oil. Raise the heat to high and heat the oil until near smoking. Place the halibut sugar-side down in the hot pan and cook 1-2 minutes until a nice crust forms. Gently flip over and then place the pan in the hot oven. Cook until done, about 7-8 minutes.
Roasted Garlic Millet
This would work with any grain.
Ingredients
2 c. dry millet, rinsed
4 c. water
the garlic reserved from the olive oil above
1/4 c. grated parmesan cheese
Salt and pepper to taste
Directions
Cook the millet much like you would rice. I used a rice cooker. Once cooked, stir in parmesan, salt and pepper, and the cooked garlic from the halibut. Serve.
Caprese Salad
Ingredients
1 package grape tomatoes, halved
1 1/2 c. fresh mozzarella (Bocconcini or Ciliegine size)
6-7 large basil leaves, chopped or shredded
1 Tbsp. olive oil (use the good stuff!)
Salt and pepper to taste
Directions
Mix all the ingredients together. Allow to sit a few minutes before serving. Enjoy!
There’s something about this meal that makes it feel like it’s summer. Maybe it’s the basil in the salad, maybe its the fresh ingredients, or maybe its the fact that I was sweating all day and came home to a luxuriously cool house. It might have been the huge diet cherry limeade I got at Sonic on my way home… in any case, I’m not arguing. This meal rocked!
I’m still looking for guest posters for the week of June 14-19 while I get going with camp! I have a few great ones lined up… but do you have something you’d like to share? Just do it! Email your post to guest-
posts@imadedinner.net and you’ll be published!
Have a great night!
Technorati Tags: cheese, Italian, seafood, vegetables, vegetarian
