Archive for the ‘White Wine’ Category

Adventures with Tilapia

Tuesday, June 1st, 2010

I’m new at working with fish.  I’m comfortable with salmon now, but have not done well with other types of fish I’ve attempted to cook (the swordfish was an exceptional fail).  The problem being that I don’t really like fish, but I’ve been trying to slowly change my palate over the last couple of years.  I love food in general enough to be disappointed in myself for not being able to say, order a chef’s menu without restrictions, so I’m trying to change.I was very brave my last night of vacation in Germany, and ordered a fish dish–the fish was Zander (which might have helped my decision 😉  and it was served over a tomato sauce with asparagus and morel mushrooms.  It was exquisite.  Two weeks in Europe, eating in England, Amsterdam, Paris, and Germany: and the restaurant Florian in the small German town of Radolfzel produced my best meal by far this trip.  I attempted it tonight, sort of–I used tilapia, since that’s what looked good and was reasonably priced at the market, and the results were delicious.  It was very simple, and though it creates a decent pile of dishes, could be completed in less than 30 minutes.  Even better!The tomato sauce was made with approximately one part tomato paste, 2 parts chicken broth, and 1 part white wine (I used the Sancerre I was serving with the meal).  Simmer for around 15 minutes, until it’s got a bit of thickness to it.  Add salt and pepper if you wish, but only at the end: reducing intensifies flavor!  **Important edit: I added a heaping teaspoon of sour cream to the tomato sauce at the very end, which added an important creamy kick to it!**I served this with israeli couscous, a tiny round pasta.  To wash one less dish, I sauteed the morels in olive oil in the saucepan destined for the couscous, then removed them when they were done and added the couscous, sauteed until browned, then added the water to cook (per box’s directions).  You can use as many morels as you want: I had 5-6 small morels per person, cut in half and well rinsed before sauteeing.  They’re bloody expensive, but I had enough for three people for $4, when they were $30 per pound.I love a flash saute on asparagus, with a large garlic clove per person diced and done with it.  Olive oil, garlic, asparagus, and fresh basil sliced and added in at the last minute (or asparagus with 1-2 T of pre-made pesto), sauteed for 4-5 minutes is delicious.  I did the tilapia at the same time, frying in a cast iron skillet in olive oil for 2-3 minutes per side, until opaque and maybe starting to brown.  I squeezed half a lemon (total) onto each side of the fish, and did 3 filets.It was delicious, and was a beautiful pair with the Sancerre we drank.  I’m finishing the last glass of the Sancerre now, and it’s still too lovely.