My kitchen saw a lot of fish the week before last. One night I made Sicilian Tuna and Potatoes (which I already wrote about) and Slow-Roasted Green Beans. The green beans were so good they deserve their own post, but until then you can find the recipe on Bon Appetit.
We had a lot of different salad greens from our CSA – lettuce, spinach, arugula, frisée and chickweed — plus I had a head of radicchio in the refrigerator – leftover from making Roasted Butternut Squash with Radicchio and Parmesan. On my next dinner duty night, I made two big salads and topped each one with a fillet of pan-roasted salmon. The skin was so crispy that Jim thought there was bacon in the salad!
Even though the salads would have been enough, I wanted something else on the side. (This kind of attitude is why I can never lose weight.) One of the pins on my Pinterest “vegetable recipes to try” board was Crispy Baked Portobello Mushroom Fries from the Closet Cooking blog. I served a marinara sauce on the side. To make that, I quickly sautéed some diced onion and garlic and added a 14 ounce can of crushed tomatoes to it along with red pepper flakes, basil, parsley, salt and pepper.
The “fries” didn’t wow me but they were good – something different and a good side dish for the salad.
On Sunday morning that week, we went for a six-mile hike in Umstead Park and stopped by the NC State Farmers Market on the way home. I wanted to get some fish for dinner from Locals Seafood. On the way there I looked at their Facebook page to make sure they would be open. They had just posted a photo of a fish I had never seen – ribbonfish – along with a link to a horribly written and hard to understand Chinese recipe.
But that recipe gave me an idea. I used its ingredients as the basis of another creation. I sautéed bell pepper, onion, ginger and garlic, then added a mixture of soy sauce, rice wine vinegar, brown sugar, Thai chili sauce and chicken broth, and the fish. Once cooked, I topped it with a lot of chopped scallion greens. Boy oh boy, it was good. I’m making it again soon. And since I forgot to take a photo, I’ll share the recipe (and photo) after I make it. Alongside the ribbonfish I served sautéed arugula and spinach – the last of my CSA greens until the spring – and spicy, roasted sweet potato cubes.
A satisfying week in the kitchen. But my good kitchen juju faded last Tuesday night – more about that soon.