Welcome back to class folks.
How did the steak experience go? Hopefully it went well.
We have now moved on to Lesson 2 of our cooking curriculum, FISH.
I have cooked two different types of fish today because people are picky about their fish. I have made grouper-a lighter, white fish and salmon-a richer, pink fish. But any fish would work fine in this recipe. I would opt for a thinner filet, as we are not cooking it that long.
My favorite places to buy fish are Costco (seriously) and Whole Foods. If I cannot get to either place, I have had good luck with the frozen fish at Kroger. I would not say that I am a fish snob, but I would say that I am fish “wary.” Considering that my grandfather would never even eat fish unless he could see the ocean, I would label myself a little bit more open-minded on the subject. So, frozen works fine; I just think to myself that it was frozen immediately after it was caught frolicking in the ocean blue.
Angel Hair Pasta
Grouper filets, either fresh or thawed from frozen
Salmon filets, either fresh or thawed from frozen
Cavender’s Greek Seasoning (this is my favorite seasoning that I use on everything)
1 head cauliflower, cut into florets
1 large zucchini, sliced thin
2 cups fresh carrots sliced
*other great vegetables to roast are mushrooms, peppers, onions, broccoli-take your pick*
Angel Hair pasta
Preheat your oven to 400 degrees. (*You can make all fish at 400 degrees for 20 minutes* Just put that in your noggin for future use.)
Bring a large pot of water to a boil. Follow directions on your box of angel hair pasta from here on out. I am assuming you can make pasta on your own:)
Wash and cut up your vegetables. Like I mentioned above, your choice of vegetables is up to you, but I encourage you to try new things. Roasted vegetables have so much more flavor than steamed. Line a rimmed baking sheet with foil. Place veggies in a single layer and drizzle olive oil over all of them and toss them around to coat. Then season with salt and pepper or just use the Cavender’s Greek Seasoning. Put in the oven and cook for 25 minutes.
In a 9×13 Pyrex baking dish, align your fish filets. The same process works for all fish–so do this for the grouper or the salmon. Drizzle with olive oil and season Cavender’s Greek Seasoning. You are done with fish prep. Put the fish in the same oven or in another oven at 400 degrees. Cook for 20 minutes.
*Optional topping for fish*
Chop up cherry tomatoes and basil and put on the top of the fish before baking it.
Get your salad ready while everything is cooking. Like I mentioned last week, make a big salad with ingredients that do not spoil (lettuce, carrots, celery) and keep it in your salad spinner. Then you can add in the things that do spoil such as cucumbers, tomatoes, onion etc.
When pasta is ready, drain it (do NOT rinse pasta with water) and put it back in the pan. Put a couple pats of butter, a handful of parmesean, and some salt and pepper and toss. Your pasta side is done.
Fish and vegetables should finish about the same time. Test your vegetables to see that they are fork tender. Test your fish to see that it flakes easily and is opaque inside.
Plate all of this up and serve with a lemon wedge if wanted. If your fish is good (and I’m sure it is) it will not even need the lemon.
Pat yourself on the back! You made fish!
Next week, lesson three: Turkey dinner (a Thanksgiving teaser).