To call this pan seared is a bit of a misnomer because it also poaches/steams a bit which I think keeps it extra moist. It's CSA season again and that means its time to amp up the vegetables in our diets. Last weeks pickup included garlic scapes, red russian kale, salad greens, snap peas, radishes and tarragon. All of which hit the table tonight.
For the greens:
About 1/2 lb of washed chopped kale (The red russian kale is more tender than most of the heartier kale you see in stores so if you need a replacement go for spinach or swiss chard.)
5-6 garlic scapes (garlic scapes are really mild and are tough to directly replace, however a couple cloves of garlic will work)
Olive oil
White wine vinegar
Heat up some olive oil on medium low, finely chop up the garlic scapes and add them to the oil. Sprinkle with some kosher salt and saute the scapes until they are soft but not browned.
Add your chopped kale and turn up the heat to medium, saute until the greens are wilted and then add a splash of vinegar and more salt and pepper to taste. Mound them up on a plate to recive your fish.
We almost always have frozen mahi mahi, salmon and tuna in the freezer. As much as I love fresh fish, sometimes it is hard to meal plan for it. One of the things I like about the frozen fish is that thawing and marinating can happen at the same time.
For the Fish
Mahi Mahi fillets (2 or more)
12-14 tarragon leaves
Rice wine vinegar
Honey
Salt
Olive oil
Put the (frozen)fish in a ziploc bag, chop the tarragon and add it to the bag. Add 2-3 Tbsp of vinegar and olive oil, a sprinkling of kosher salt and about a tsp of honey. You want enough marinade to fully coat the fish and leave 1/4 to 1/2 inch on the bottom oof the bag surrounding the fish. If you remember to do this in time you can do this in the am and thaw in the fridge all day. If you don't remember to do this until later, you can put the whole bag into a bowl and run cold water over it for a while, leave the water running, the movement will it help it thaw faster.
Once your fish is thawed heat up a pan with some olive oil until the oil is nice and hot. Add the filets to the hot pan and cook for a couple minutes, then flip and cook on the other side. After a minute or two reduce the heat and add the remaining marinade to the pan and cover it for 2-4 mintues until the fish is cooked through but not flaking.
Remove the fish and turn up the heat to reduce the remaining marinade, add about 1 Tbsp of butter and stir until it is melted. Then pour over the fish and a bed of garlicky kale.
We served it with a nice green salad with greens, radishes and snap peas from the CSA and all was right with the world. Or at least with dinner.
For the greens:
About 1/2 lb of washed chopped kale (The red russian kale is more tender than most of the heartier kale you see in stores so if you need a replacement go for spinach or swiss chard.)
5-6 garlic scapes (garlic scapes are really mild and are tough to directly replace, however a couple cloves of garlic will work)
Olive oil
White wine vinegar
Heat up some olive oil on medium low, finely chop up the garlic scapes and add them to the oil. Sprinkle with some kosher salt and saute the scapes until they are soft but not browned.
Add your chopped kale and turn up the heat to medium, saute until the greens are wilted and then add a splash of vinegar and more salt and pepper to taste. Mound them up on a plate to recive your fish.
We almost always have frozen mahi mahi, salmon and tuna in the freezer. As much as I love fresh fish, sometimes it is hard to meal plan for it. One of the things I like about the frozen fish is that thawing and marinating can happen at the same time.
For the Fish
Mahi Mahi fillets (2 or more)
12-14 tarragon leaves
Rice wine vinegar
Honey
Salt
Olive oil
Put the (frozen)fish in a ziploc bag, chop the tarragon and add it to the bag. Add 2-3 Tbsp of vinegar and olive oil, a sprinkling of kosher salt and about a tsp of honey. You want enough marinade to fully coat the fish and leave 1/4 to 1/2 inch on the bottom oof the bag surrounding the fish. If you remember to do this in time you can do this in the am and thaw in the fridge all day. If you don't remember to do this until later, you can put the whole bag into a bowl and run cold water over it for a while, leave the water running, the movement will it help it thaw faster.
Once your fish is thawed heat up a pan with some olive oil until the oil is nice and hot. Add the filets to the hot pan and cook for a couple minutes, then flip and cook on the other side. After a minute or two reduce the heat and add the remaining marinade to the pan and cover it for 2-4 mintues until the fish is cooked through but not flaking.
Remove the fish and turn up the heat to reduce the remaining marinade, add about 1 Tbsp of butter and stir until it is melted. Then pour over the fish and a bed of garlicky kale.
We served it with a nice green salad with greens, radishes and snap peas from the CSA and all was right with the world. Or at least with dinner.
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