We've been working 80 hours a week and I've not had a day off since early January, so quick is REALLY good. Well, tonight was quick. I had a bag of the individually frozen tilapia in the freezer so even though Ina Garten's recipe called for what I would call fishier fish, I used that. It was fabulous. Turns out Connie kept his opinions to himself when I described the dishes for the week. His first reaction was, Mustard? and Fish? Not gonna be a good combination. Fortunately, he was wrong. We gave the fish a five and would love to have it again tomorrow night! The bread (brought it home from Eddie Merlot's) was fabulous. And, the green beans were a four. Great sauce, but just weren't as good as the fish.
4- 8 oz fish fillets (we used tilapia)
4 oz sour cream
3 T dijon mustard
1 T whole grain mustard
2 T minced shallots (freezed dried from Penzeys)
1 T drained capers
Preheat the oven to 425. Combine the last five ingredients.
Lay the frozen tilapia fillets in an ovenproof baking dish.
Dollop a tablespoon of the mustard sauce on each and spread it to cover the entire top of the fillet.
Bake for 10 min or until fish flakes easily.
Adapted from Ina Garten's Back to Basics.
We served this with a crusty loaf of bread slathered with garlic cheese butter (Brady Street cheese sprinkles from Penzeys) and
Roasted Green Beans with Toasted Cashews
16 oz green beans
2 T sesame oil
2 T soy sauce
2 T diced shallots
1/2 t ginger powder
sprinkle of crushed red pepper
1/2 c chopped, lightly roasted cashews
Preheat the oven to 425. Toss 16 oz of green beans (cut into 1" pieces) with the sauce (made with the next five ingredients.) Bake 20 min, stirring occasionally. Serve sprinkled with the cashews.
Last week we tried a pea and parsely pesto on linguine. Not good. It was gummy and flavorless even after I doubled the amount of garlic. Along side that we had some roasted peppers that were fabulous.
Seed and quarter a yellow, orange or red bell pepper
Drizzle it with a bit of olive oil and broil for 6 min on each sice.
Put the pepper pieces on the serving plate and drizzle them with a mixture of 1 T olive oil, 2 t balsamic vinegar and 1t brown sugar.
Sprinkle with crumbled goat cheese and top with either fresh or dried basil.