I’ve been cooking more in efforts to not eat out so much and I’ve also been experimenting with new recipes. One of the recent meals consisted of Tilapia baked with capers and oregano with a side dish of Succotash. Both recipes were new and I got off of Epicurious.
The fish I overdid on the salt. It had flavor but was a bit too salty for me. I subsituted the olives that the recipe called for for capers since Alan doesn’t like olives. I fricking love olives.
The Succotash, Alan enjoyed because it was healthy. It was too clean and light a bite for me and made me crave french fries. I used edamame instead of lima beans. I’m definitely going to save the succotash recipe for later. It gets you fresh veggies and adds a lot of color to your meals, a win win situation. The fish is a good basic recipe. It makes me sad I over salted but I’ll probably try to find more adventurous fish recipes in the future or use my older fish recipes.
Recipes sharing time.
Fish Fillets with Olives & Oregano
4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 very thin lemon slices
1/2 cup dry white wine
1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)3 tablespoons of capers
1 to 1 1/2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
Put oven rack in upper third of oven and preheat oven to 450Â°F.
Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thaweda bag of edamame
3 tablespoons thinly sliced fresh basil
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Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. SautÃ© until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.
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