seafood sunday

1 Apr

    

as i’ve mentioned, i’m not on any kind of diet nor do i often say, “i don’t eat that” {unless it’s overly-processed ickiness} — i try to live by the general rule of “everything in moderation.”  i’m what i like to call an “intuitive eater”… more on that in the future…

having said that, i tend to eat like a vegetarian or even vegan during the week, and i somewhat splurge a little on the weekends in the sense that i treat myself to a few things for my good food behavior during the week.  it’s kind of odd, and i know freud would have an opinion as to how and why, but there really is a relationship involved with food… especially for me… and i am aware of it. i believe in part, that is why i appreciate where my food comes from, how it was grown and how it got to me, etc… but i like to appreciate all kinds of food – just not necessarily all the time…

i digress…

this weekend i splurged a little — mostly because i bought tilapia on sale and while i was there, the sweet team member offered me a sample of dover sole.  i asked how to prepare it since dover sole is so thin, and he then gave me a sample of a crab cake as well.  he said to wrap it around the crab cake and bake it…  uhm, YUM!

so, since i typically cook brunch on sundays, i figured it was okay to skip lunch and have supper… a big one.  we started off with the crab cake, sort of like an appetizer i guess.  since it was already prepared, this didn’t take long.

ingredients :

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easy steps here – preheat oven to 400 degrees. wrap the sole filets around the crab cake {i split it in two} and place in a baking pan with a little bit of olive oil

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cook for about 25-30 minutes – until crab cake is golden brown

remove pan from oven and  it’s time to plate it up.  we will leave the oven turned on at 400 degrees for round two…

i served mine on top of a bed of fresh watercress which i have recently learned is a superfood and is quite tasty and beautiful!

this could be a lunch in and of itself… but we are splurging… so after this, we’ll go for more…

now, for the main course i started with these ingredients :

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– 2-3 small tilapia filets

– 1/2 pound asparagus

– 1/2 red onion

– 1 sweet onion

– 1/2 lemon

– veggie stock

– real butter

i rinsed and chopped my asparagus into spears like so –

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then i chopped up my onions like so –

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start by heating a pan or skillet on medium heat – add in onions and let them sizzle – but avoid allowing them to stick to the pan.  keep on low allowing them to cook down.

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in a second pan, begin warming about 2 tablespoons of organic butter on low-medium heat.  toss in asparagus and a little S&P.  keep on low so to not overcook.  we want them to be slightly crispy.

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keep an eye on both pans.

in the meantime, let’s quickly get this fish going.  place in same pan used for crab cakes. squeeze the juice of one half a lemon and sprinkle a little S&P on top then place in oven.  this will only need to cook for about 10 minutes.

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back to the stovetop…

when onions have started to wilt down, begin adding a little stock to steam and cook them.  this will also keep them from sticking to the pan.

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cover the onions with a lid and keep them cooking on low.

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cook on low to your desired tenderness – mine looked something like this :

{one regret i have is i meant to add breadcrumbs at this point… so you should try that!}

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when fish is fully cooked, remove from oven and turn everything off.  here’s how i plated mine up :

tilapia is locally available here and the asparagus is in season, as well as the onions.  🙂

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One Response to “seafood sunday”

  1. anthony0358 April 2, 2012 at 8:18 am #

    this looks amazing!

    Like

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