butter braised fish on creamed corn with pepper coulis

from a fish cookbook i bought at a dinner the chef made in aiken.

blanch 1 1/2 c cilantro, squeeze dry very well and process in blender with 3/4 c oil (called for bland oil, i used walnut) and salt and pepper. salt and pepper fish, put in a ziplock with oil and marinate in fridge for 30 min to 2 hours. scrape off marinade.

heat pan til hot, add 2 T butter (for one piece of fish to feed two), after foaming, add fish, pressing down with spatula to brown. add 2 more T butter and baste for six minutes by tilting pan and returning it the the heat. turn over, turn off heat, leave in pan 1 minute. blot on paper towels.

serve on creamed corn (1 ear of corn with 1/2 c cream salt and pepper, cooked for 10 min). garnish with coulis:

1 shallot, 1 garlic, minced and cooked in hot olive oil, to which you soon add 1 chopped bell pepper, pref not green. cook ten minutes, not browning pepper, stirring often. add 1/4 c white wine, cook till almost dry. cool a few minutes and blend with 2 T champagne vinegar.

delicious. o

fish chowder from diana's recipe exchg

Since this recipe comes from St. Cloud, I believe the connection is through Mary.

can be made in one medium stock pot on the stove; it is super easy and very tasty!!

1- lb fish fillets, sliced - cod, tilapia work well.
2- large onions diced or 3 smaller
4-5 potatoes- diced or sliced
3-cups water
1-can corn
salt (or seafood seasoning such as Old Bay)
pepper
basil
2-tablespoons butter
1 can evaporated milk (use skim or low fat to reduce calories)

Sauté onions in pan with butter until translucent- add potatoes-water and spices and cook for 20 minutes, or until potatoes are halfway cooked.
Add corn, fish and cook another 15-20 minutes or until fish is flaky.
Add evaporated milk ( and a little extra regular milk or 1/2 -1/2 to stretch if you wish)
Cook until just starting to boil.

Good with a nice crusty baguette.

Enjoy!

Elizabeth Anvary
Commercial Sales Executive Wells Fargo Insurance Services
400 S 1st Street Suite 210 St. Cloud, MN 56301
Phone: 320-259-3124
Cell: 320-492-3657

prosciutto wrapped pesto fish ap

this was good, and really easy. I'd do it again, esp as an easy party item.

Time: 30 minutes, depending on thickness of fish

The Minimalist: Wrapped in Prosciutto and Looking Elegant (November 5, 2008)

1/2 cup fresh parsley leaves

1/2 cup fresh basil leaves

1/2 cup pine nuts

2 tablespoons olive oil, more or less

Salt and freshly ground black pepper

4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish

2 or 3 ounces thinly sliced prosciutto

2 tablespoons butter, or more oil.

1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)

2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.

3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.

Yield: 4 servings.

bo-ring?

but still. here's what i had for dinner, sitting alone in my kitchen.

i went to the y and it kicked my ass. it was that ultra work-all by traci who everybody knows smiles while she tortures. i can't go tomorrow, or wed, or thurs, or fri. so i had to go today.

crusty and dishevelled, i looked at the 1/4 of tilapia and did a search on the trusty epicurious. this looked simple. so i went with it.

made some chile lime butter with 1/2 T butter, lime juice and lime zest and salt and chopped shallot. to top the tilapia that i browned in a smidge of hot olive oil. sorta like elliot spitzer. i wish i could have given his poor wife some. she looked like she was either hungry, or going to throw up.

i microwaved a couple of baby potatoes, quartered them and topped them with a little sour cream.

had some cheap (french) table wine. after i ate i had some arugula with olive oil and balsamic and pepper.

then, something i didn't need but wanted. a double chocolate biscotti. by this time, it's countdown with keith olbermann.

another glass. more water.

goodbye.