Tuesday, April 12, 2011

Here Fishy, Fishy, Fishy!

Good evening (very late evening) fellow bloggers! I know I come to you all late today, but I'm glad I showed up at all. As you all know, fish is universal. Most sea-bordering countries base most, if not all of their dishes on the fish that they catch. I, myself, love fish. I prefer fish over red meat any day. It's high in protein and very healthy for you (depending on how it's made). Well, we will not be making any fried fish today. We are going to be cooking our fish in the pan. Yes, us Southerners know how to make other things than fried goopy, artery clogging food. ^_^ Well, let's head on over to the kitchen, check our grocery list, and start this amazing meal!

Tilapia with Balsamic Browned Butter and Creamy Farfalle

You will need:

  • Salt
  • 1 pound farfalle, bow ties
  • 3 tablespoons extra-virgin olive oil, divided
  • 5 slices center cut bacon, chopped
  • 1 medium onion, chopped
  • 2 to 3 grated garlic cloves
  • 1 bay leaf
  • 12 white mushrooms, thinly sliced
  • 1 can San Marzano tomatoes
  • 4 (6 to 8 ounce) tilapia fillets
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 (10 ounce) box frozen peas
  • 1/4 cup mascarpone cheese
  • 3 tablespoons butter
  • 1/4 cup balsamic vinegar
  • 1/2 cup basil leaves, shredded or torn

Phew! What a grocery list! You haven't abandoned me yet, have you? Excellent.

  1. Heat a pot of water to a boil, salt the water and cook pasta to al-dente.
  2. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. 
  3. Add bacon and crisp 3 to 4 minutes. 
  4. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. 
  5. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
  6. Season the fish with salt and pepper. Dust fish with flour and shake off excess.
  7. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
  8. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
  9. Remove fish from skillet to a platter and cover loosely with foil to keep warm. 
  10. Reduce heat to medium and add butter to pan. 
  11. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. 
  12. Pour the brown butter and vinegar over fish.
  13. Drain pasta, toss with sauce and wilt basil into pasta.
  14. Serve fish with pasta alongside.

What an excellent meal for any occasion! I love cooking with fish. It's adaptable and you can pair it with virtually anything you have in mind. Enjoy tonight's dinner and I will see you all tomorrow for another edition of E.M.E.F! Good night!