Fabulous dinner tonight. We had some grouper. Rock fish would have worked well, too. Anything that is not a paper-towel fish: snapper, talapia, cod. Basil season is about over with today's wind, rains and cold. Our entire family cleaned their plates. Time to pick your bush and either make pesto or make this recipe:
- 4 6-7oz fillets
- 1 1/2 cup crushed pine nuts
- 1/2 cup chopped fresh basil
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
Serve with a white wine risotto, salad
While risotto is cooking, combine the crushed pine nuts, basil,
flour, salt and pepper together. Brush the top of the fish fillet with
oil then press the oil side down in the pin nut mixture and coat
evenly. In an oven proof skillet, heat the remaining olive oil,
placing the fish crust side down in the oil until golden brown.
Flip the fish over and put the skillet in a 375 F oven for 8 - 10 minutes - depending on how thick your fillets are.
Salad works well with chopped peppers, carrots, goat cheese and raspberry dressing -- see SHOWER SALAD recipe. Or see the apple, Blue cheese, Marcona almond salad with pomegranate vinaigrette below:
Vinaigrette:
- 1/4 c pomegranate glaze
- 1/4 cup red wine vinegar
- 2 tsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp sale
- 1/2 tsp fresh ground pepper
- 1/2 cup olive oil
Salad:
- 8 oz pancetta
- 6 Fuji, Gala or Honeycrisp apples - skins on and sliced
- 4 cups baby greens
- 3/4 lb. blue cheese - crumbled - Maytag is a favorite
- 1/2 cup marcona almonds or candied walnuts.
Whisk together pomegranate glaze, vinegar, mustard, honey, salt and pepper. Slowly whisk in oil until emulsified. Set aside.
Crisp pancetta in skillet, drain on paper towels. Toss together apples and greens with dressing. Add blue cheese and pancetta and gently toss again. Garnish with nuts when you serve.
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