June 25, 2011 § 2 Comments
I really do love fish and I’m always looking for new ways to prepare it. I prefer salmon, grouper, and of course, sea bass, but sometimes you just need an economical alternative. Enter, tilapia. I’ve never really been a big fan of tilapia – I’ll eat it and I don’t mind it but I’ve never craved it. My husband has developed a strong liking for it so I’ve been looking for new ways to prepare it. So far, simply grilled with a little olive oil, salt, pepper, and a splash of lemon has been a good way to go. Another option is sauteed with a light flour coating and finished in a parsley butter sauce. I recently saw a recipe by Giada de Laurentis for a potato crusted tilapia that looked amazing. I’m in for any recipe that involves a potato! Giada’s version called for purple potatoes and a chive basil oil. I was making this for a nice little Sunday lunch at home so I had to deal with what I had on hand – no purple potatoes or chives, but I did have new potatoes and some fresh basil.
This dish is surprisingly easy and produces a really elegant meal that takes fish to a whole new level. Giada’s recipe calls for a mandolin for super thin potato slices – I don’t have a mandolin so I just sliced the potato as thinly as I could manage. This worked fine but I think a mandolin would have helped produce a bit crispier potato which would have been delicious. However, if you don’t have a mandolin, don’t fret – just slice thinly and you’ll still be enjoying deliciously sauteed potatoes.
Once the potato slices are done, assembly is very easy. Season the tilapia with salt and pepper and then top with the potato slices. A little more salt, pepper, and some rosemary and the fish is ready to go. In an oven-proof skillet heat equal parts butter and olive oil over medium high heat. You want the skillet to be pretty hot so it gives a nice sizzle to the potatoes. I thought getting the fish potato side down into the skillet was going to be tricky but it actually turned out to be pretty easy. I found that placing my spatula over the fish and then flipping it potato side down and sliding out the spatula worked best. Once the fish is in, you pop it into a a 375 degree oven for about 15 to 17 minutes until the fish is cooked through.
While the fish cooks, make the basil oil. Simply mix chopped basil and olive oil together and a little salt and pepper and set aside. I added some more rosemary to the oil and happened to have some roasted garlic on hand which I mashed into the oil as well for a little extra flavor.
Once you remove the fish from the oven, flipping over to serve potato side up is quite tricky. After a few tries, a food scraper proved to be the best way to accomplish the task – carefully slide it under the potato while holding the top of the fish with a spatula and flip. The potato doesn’t actually stick to the fish so if it’s not held together it will fall apart. Top the fish with some basil oil and serve. I found a generous squeeze of lemon finished the fish nicely, but you could try it first without and see what you think.
As I’m coming to find – I like my own cooking a lot more than what I find in restaurants. I can assure you, you’ll like this dish and it will be very different than anything you’ll see in a restaurant – at least from what I’ve seen. Enjoy!
Rosemary Potato Crusted Tilapia with Basil Oil
Adapted from Giada de Laurentis
- 4 (4- to 6-ounce) tilapia fillets
- 4 new potatoes
- 1 tablespoon fresh minced rosemary leaves or half dried
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup extra-virgin olive oil
- 1 tablespoon chopped fresh basil
- roasted garlic – optional
- Lemon wedges to serve
Preheat the oven to 375 degrees F. Season fish with salt and pepper and top each of the fillets with potato slices until completely covered. Season with more salt and pepper and rosemary.
Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter and heat until hot. Add the fish, potato side down and place skillet in oven. Bake until fish is cooked through, about 15 to 17 minutes.
Meanwhile, combine the extra-virgin olive oil, basil, salt, and pepper in a small bowl. If desired, add roasted garlic.
Place fish potato side up on a plate and top with the basil oil and serve with a wedge of lemon.
Click here for original recipe.
Update: Serve with lemon meringue pie for a truly decadent summer dinner.
January 17, 2011 § 2 Comments
It truly pains me to admit this but I have finally, maybe, still-fighting it, come to the realization that perhaps I’ll never move to a winter climate again. I spent the better years of my childhood in Chicago and have envisioned moving back there for years – living in a condo, walking everywhere, enjoying the many cultural attributes of the city, not to mention unbelievable food options. But alas, sometimes we must grow up and realize what we are and are not willing to do. After several trips this year to Washington DC, Detroit, Philadelphia, and yes, even Chicago, I come back home each time more and more relieved to return to my comfortable 60 degree weather.
Last week that wasn’t the case though – there were no 60 degrees to be had even in Florida – I returned home from a frigid Detroit where just 5 minutes standing in the snow storm waiting for a shuttle bus had left me slightly frozen for the better half of the week. Walking to my car back home at the Orlando airport, I expected to find myself able to remove my jacket – but no, I was met with a windy 40 degrees that encouraged me to leave it on. (I do realize that my friends living anywhere North of Orlando right now are probably calling me a big wimp if they are reading this – but it is what it is – apparently I’m quite wimpy when it comes to weather.)
All week I had a need to fill my body with a warm and satisfying something – something that would fill my stomach with warmth and spread to every last centimeter of my body – no fingers or toes to be left behind. Actually, this need started even before I’d left for Detroit and I attempted to make a lentil soup for the very first time on a cold Sunday evening. I’d been inspired by reading an incredible article on a spicy, thick lentil soup by Molly Wizenberg in Bon Appetit. In the end, the soup turned out ok – definitely hearty – but missed the mark and left me craving something comforting all week. So Friday night, I just couldn’t take it, enough was enough – I was determined to make a delicious soup that would do the trick. As I wandered through the supermarket looking for inspiration, I remembered a chowder my mom makes with crab and shrimp. I used to make a vegetarian version all the time but for one reason or another, hadn’t made it in some time. Seeing that shrimp was on sale, I figured it would be as good a time as any to give it another go and see if it could cure me of my need for warmth. It had probably been 2 years since I made this soup – thus, I was working from memory on how I actually used to make it but it turned out just as comforting and delicious as I remembered!
As I said, I’ve made this soup many times vegetarian without any seafood and its simply delicious. If you do like shrimp, it adds just a hint of sweetness and substance to the dish. This soup offers amazing depth of flavor – the slight spice of the bell peppers, sweet carrots, hearty potatoes, plump shrimp, and just a touch of cream – all make it truly luxurious. This soup is actually quite simple, really, and could easily be made on a cold weeknight. As with all soups like this, no hard-fast recipe is needed, just estimate as you go and feel free to experiment.
Bring the chicken broth to a boil in a large stockpot. Meanwhile dice the potatoes into bite size pieces – you want to use a delicate skinned potato so you don’t have to peel them. Add the potatoes to the boiling chicken broth and reduce to medium heat.
Dice the onion, celery, and carrots. I slit the celery down the center and then dice and I just dice the carrot whole so I have pretty little orange circles. Add these veggies to a sauté pan over medium heat with enough olive oil to lightly coat, minced garlic, some salt and pepper, and sauté. Dice ½ a red and ½ a yellow pepper and add to the pan once the onions have become soft. You could add the vegetables right to the potatoes after chopping and skip this step for an easier recipe but I find sautéing them gives the best flavor.
Add all the veggies to the potatoes and allow to cook a few minutes and for the flavors to incorporate. Using an immersion blender, blend the soup until it reaches your desired texture. I like it to be about half blended so I see some flecks of color from the diced veggies. If you don’t have an immersion blender you can spoon out the desired amount and blend in a blender.
Add your desired amount of corn and a touch of cream for a luxurious texture. The cream can easily be left out if you’d rather not have the extra calories but it does add a beautiful silkiness to this soup.
Cut the shrimp in half and dispose of tails and add to the soup. It will take just minutes for the shrimp to cook – once they are pink, they’re done and the soup is ready. (Note: if using frozen shrimp you’ll need more cooking time.) Add chopped scallions and reserve some to serve on top as a garnish.
4 14oz. cans of low-sodium chicken broth
1 yellow onion
4 ribs of celery
½ red bell pepper
½ yellow bell pepper
2 cups frozen corn
¼ cup heavy cream
½ Ib. shrimp
2 cloves garlic
salt and pepper
- Bring the chicken broth to a boil in a large stockpot. Meanwhile dice the potatoes into bite size pieces. Add the potatoes to the boiling chicken broth and reduce to medium heat.
- Dice the onion, celery, and carrots and sauté in a pan over medium heat with enough olive oil to lightly coat, minced garlic, some salt and pepper.
- Dice ½ a red and ½ a yellow pepper and add to the pan once the onions have become soft.
- Add all the veggies to the potatoes and allow to cook a few minutes and for the flavors to incorporate. Use an immersion blender to blend the soup to desired texture.
- Add corn and cream.
- Cut the shrimp in half, dispose of tails and add to the soup. It will take just minutes for the shrimp to cook.
- Add chopped scallions and reserve some to serve on top as a garnish.
Update: See how I made this vegan with my vegan corn chowder recipe.