Monday, November 29, 2010

Dinners with Fish

I've been fairly time-poor over the last couple of weeks.  Hell, let's even say the last couple of years.  Between my full(+) time career and my husband's new business, selling a house, being involved in several weddings, babies born of friends and family, too many funerals and throw into the mix a few unexpected personal crises as well - it's been an intense time to say the least.  I started blogging almost a year ago, to get some balance back in my life; something just for me, combining my indulgences in good food, literature and self reflection.

So being a busy gal, I'm constantly on the look out for simple dishes that I can throw together on a moment's notice with little preparation involved (and photograph and blog about).  I love good fresh flavours and it just feels so damn good to eat well.  Certain cuisines tend to lend themselves to easy and healthy eating, such as your Mediterranean staples - such as pastas with three-ingredient sauces; or lightly cooked, in season vegetables.  There's also a lot to be said for seafood - especially because it's summer, and it's so easy and quick to cook. Usually the only hurdle is actually sourcing good quality and fresh seafood - once you've found it, you're about 90% of the way there.

I'm a fan of salad too - again, for it's simplicity and healthiness - and it matches wonderfully with seafood and fish.

A couple of examples you might feel inclined to try:

Green baby spinach and rocket salad with toasted pine nuts, shaved parmesan, marinated zucchini and aged balsamic, served with dukkah-crusted bbq'd rainbow trout.

Pan fried swordfish in garlic butter, topped with ruby red grapefruit and mint salsa, served with stir fried asparagus and lime.

Ruby Red Grapefruit and Mint Salsa topping for fish:

One ruby red grapefruit, peeled and segmented
lime juice
olive oil
mint, torn roughly
half a red onion, finely sliced
garlic clove, crushed
fish sauce

Put grapefruit segments in a bowl (keep juice), add juice of one lime.  The trick now is to add the remaining ingredients and taste along the way, adjusting flavours as you go.  Add about 2 tbs olive oil, 2 tbs mint, onion, garlic, and then shake in a very small amount of fish sauce and taste.  Season with salt and pepper, if you think it needs a little extra zing, add some vinegar or more citrus juice - lemon, lime or more grapefruit works well.  Leave it for about half an hour before coating the fish, the flavours tend to develop better.

1 comment:

Medifast Coupons said...

What a great topping idea, will lend itself to so many different fish, thanks so much.