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Easy Recipe for Baking Any White Fish

Chef Caroline

Wait… what’s that about fish? Just getting your attention real quick with a picture of my niece Caroline playing in her miniature kitchen 🙂

As I mentioned in a previous post, I’m trying my hand at the pescatarian life. This recipe for baked salmon never fails, but I tend to fall in a major rut with it… fish at my house means salmon all the time, baked with lemon and butter and dill. I did attempt to liven things up this week with a recipe for roasted salmon with miso rice and ginger scallion vinaigrette, but by the time dinner rolled around I needed something quick and easy and chucked my plans for the no-fail mainstay.

That’s OK, because I have landed on another very simple way to cook white fish — of any kind. The recipe that follows is a dumbed-down, cheaper version of Ina Garten’s mustard-roasted fish, and it’s based on what I had in my fridge and a big filet of fresh snapper that my husband picked up at the store yesterday.

Easy Baked White Fish

Ingredients

  • Any kind of white fish, cut into one big piece or smaller filets
  • 1 cup sour cream
  • 4 Tablespoons Dijon mustard
  • 1/2 small onion, diced (or better yet, minced)
  • Kosher salt and black pepper

Instructions

  • Preheat oven to to 425 degrees Fahrenheit.
  • Place fish in a baking dish, pat dry, and season generously with salt and pepper.
  • In a small mixing bowl, whisk together all ingredients + 1 teaspoons salt and 1/2 teaspoon black pepper.
  • Pour the sauce over the fish!
  • Bake, uncovered, between 10 and 15 minutes, depending on how your fish is cut. Will be nice and flaky when done.

Heave a beautiful evening.

Ginger

Corona Cooking: 2+ Pastas for the Casual Pescatarian

Shrimp Dish

 

Who doesn’t love the power of food and cooking to evoke fond memories from the past.

My husband and I are trying our hand at a pescatarian diet (with a few cheats here and there), which prompted me to revive an old favorite of ours, Ina Garten’s linguine with shrimp scampi. I followed the recipe to a tee and then felt like it needed a little something more, so I dusted off the finished product with generous handfuls of grated Parmesan cheese.

Padraic lifted a forkful to his mouth and immediately went nostalgic on me, reminiscing about the time we made this together in my shoebox studio apartment in Chicago, splurging on large and expensive shrimp from the Whole Foods around the corner. Then, another time on a lakeside vacation, when my younger brother watched us pull everything together in a large skillet and told us “we made a good team.”

This is a romantic, special meal indeed — and not just because you’re shelling out some bucks for shrimp. It’s the richness of the noodles, the decorative lemon slices, the deceptively simple flavoring of olive oil, butter, lemon, red pepper flakes, garlic, and the way all the ingredients take just a few minutes to cook in a skillet, especially when there are two cooks in the kitchen.

Savor this dish on a summer night with your S.O. and bring some beachside vibes into your home.

A second, far less sexy supper is this New York Times recipe for the thoroughly GREEN “kale-sauce pasta.” Think of it as pesto, with voluminous amounts of blanched kale leaves standing in for the traditional basil.

Don’t be fooled by its simplicity — it’s a bit of an undertaking to clean and stem and blanch all those ever-lovin greens, but it’s a good staple made all the more satisfying if some or all of the kale comes from your backyard.

And then… when you’re sick of the kitchen (and perhaps each other), how about a pasta sauce for the ages that never disappoints.

Onward and upward, friends!

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