Thursday, January 31, 2013

Fresh fish!

Oh nooooo! We thought we had all the fresh-caught swordfish all to ourselves tonight, but the kids actually texted me at work to find out what time dinner would be ready. They wanted to be home in time to taste some of that fresh fish! Darn!
We upgraded to the large box this week, but we didn't increase the fish order. Hmmmm...might have to remedy that one! We are loving our bi-weekly fish nights. Tonight's fish was prepared "Veracruz-style", meaning smothered in salsa. I had just the right cooking vessels, individual ceramic boats that hold one portion of fish perfectly. A little olive oil and lemon juice topped with lemon pepper seasoned the fish, then dolllops of salsa went on top of that. Into a 350 degree oven for 30 minutes,and the fish flaked easily with a fork. I sprinkled a little Mexican shredded cheese on each dish and set the boats on our dinner plates and accompanied it with Spanish brown rice and some quickly-steamed broccoli and carrots out of tonight's SLO Veg box.
Lee helped me out tonight by finishing the Spanish rice as I prepared the salad, steamed vegies and fish. I started 2 cups of brown rice in the rice cooker first off after walking in the door tonight. I poured in an 8 oz can of tomato sauce, a Mexican seasoning blend of chili powder, garlic and salt, and 4 cups of water. Lee brown up some bacon and the sauteed about a quarter cup each of onion and green bell pepper. That went into the rice steamer and cooked into the rice during the last 10 minutes.
I peeled and chopped two bright orange carrots into one-inch chunks and put them in the steamer basket. Two heads of trimmed up broccoli went on top, then the steamer went into the microwave oven for 5 minutes.
The red-leaf lettuce came out of the box and had a quick bath and spin-dry in my salad spinner, then I tore it into bite-sized pieces for our individual bowls. Not wanting to fuss over it too much, I sprinkled on a bit of the luscious microgreens and a pinch of salad sprouts, and drizzled on some Balsamic avocado dressing. A few pimento-stuffed green olives completed the Latin-style salads, which we ate while the fish and rice finished cooking. One thing I overlooked was the fresh cilantro! I could have added some to the rice or to the fish, but I guess it will be there for another day.
In all, I used broccoli, carrots, onion, fish, red lettuce, avocado, microgreens and salad sprouts from the SLO Veg tote in tonight's meal. It took me until 8:00, but dinner was served just in time to sit down and watch American Idol again. Not bad for fresh, homecooked food, I'd say.

1 comment:


    I think I will also try this salad recipe this week, so I can use a bunch of the cilantro for the dressing! I love Thai food!