'I Hate Fish"

Last night I met someone that really hates fish. Being a Bostonian, I found this statement beyond absurd. He must have grown up eating fish from a can. Fish is a great source of protein that is delicious and can be really cheap. My local market sells bags of frozen Tilapia for $12. I usually get 12-15 fillets. LESS THAN $1 A FILET. If you're on a budget like me, that's a deal you can't refuse. Here are two delicious recipes that will fill you, please your palette and not break your wallet.

TILAPIA WITH FENNEL AND GRAPEFFRUIT

2 tilapia filets
1 clove of garlic minced
1/2 of a small yellow onion minced
1/2 small fennel bulb  sliced
1 sprig of thyme
1 ruby red grapefruit
2 tblspns of olive oil
1 cup of veg stock (homemade is best but I've used canned and it is also tasty)

1. Heat the olive oil in a nonstick pan and quickly sweat the onions on medium heat. They will cook quickly since they are minced. It is important not to burn the garlic or the dish will be bitter.

2. Add the veg stock, the juice from half of the grapefruit, thyme and fennel. Cook the fennel until it is soft but not mushy. Usually about 5 mins or so depending on the thickness of your slices.

3. Season the fish with salt and pepper to taste. Place the tilapia on the fennel and cover the pan. Allow the fish to gently poach until it is cooked through. About 6 mins.

4. Take segments from the remaining half of the grapefruit and layer them with the fennel in a bowl. Put the fish on top of these layers and gently pour the broth over the fish. You can  finish the dish with a few fennel fronds for aesthetic. Salt and pepper to taste.

This dish cost less than $5 to make at home. It is a light, vibrant dish that is also super healthy.


TILAPIA WITH BEAN PUREE AND ARTICHOKES

2 tilapia filets
1 can of white beans
1 clove of garlic minced
1/2 small yellow onion minced
rosemary
red wine vinegar
1 small carrot chopped
1 tblspn of butter
Olive oil
1 jar of marinated artichokes

THE BEANS

1. Add the onion, garlic, carrot and a splash of vinegar to the beans.Season with salt, pepper and rosemary. Let them cook for about 30 mins.

2. Take the cooked beans and puree them in the blender and about 3 tblspn of olive oil to help them liquify. Should be silky like a mousse.


THE FISH

1. Heat the butter and 2 tblspns of olive in a non stick pan.

2. Season the fish with salt and pepper. Cook for about 3mins on each side. remove the fish with a slotted spoon and set aside.

THE DISH!

1. Put a generous scoop of bean puree on the plate. Place your beautiful fish on top. Dress the fish with chopped marinated artichokes.

2. Add a splash of white wine to your pan to deglaze and pour that yummy goodness around the beans on your plate.

3. I like a splash of balsamic vinegar to finish it and you're done!

This cost about $7 to make. It is perfect for a 50 degree night and sticks to your ribs without hurting your health.


EAT FISH AND PROSPER!!

'You Should Write A Blog!'

I am not a writer. I've always hated writing, so do not look for clever stories here. What you will find are my favorite recipes. All the foods I love to cook. Everything from ribs to ice cream. From my kitchen to yours. Every week I will take humble ingredients (very humble. I'm out of work.) and show you how to elevate them to great culinary heights. This week I'll share two recipes for potatoes.

MASHED POTATO w/ PORCINI

2 lbs potatoes (I love Yukons) washed and scrubbed
2 cloves garlic minced
4 tablespoons butter
1/2 cup whole milk
1 sm pkg dried porcini
herbs, salt, pepper to taste

1. Scrub the potatoes and cut into quarters. I leave the skins. They're full of nutrients. Boil the potatoes until they are fork tender.

2. Rehydrate the porcini in water for 30 mins. Remove the porcini and save the liquid.

3. In a pot melt the butter and sweat the minced garlic for 5 mins. Then add the porcini. Cook another 5 mins. Drain the cooked potatoes and add them to the butter and mushroom mix. Slowly mash them with 1/3 cup of reserved porcini liquid and the milk until you reach the desired consistency.

4. Add salt, pepper and herbs to taste.

5. EAT!

These potatoes are delicious by themselves or as a hearty earthy side to any roast.

POTATO PANCAKE

3-4 cups of leftover mashed potato (porcini mashed rules here)
1/3 cup flour
1 lg egg
1/2 small onion chopped
1/2 tspn baking powder
salt, pepper
vegetable oil

1. Gently sautee your onions on low heat in a non stick pan. Remove the onion with a slotted spoon and put them in a large mixing bowl.

2. To the onions add the potatoes, flour, egg, salt and pepper and mix into a batter. You want this batter to be thick!

3. In a nonstick pan heat 5 tblspns of vegetable oil and spoon in the potato batter. Just like you're making pancakes. Cook at medium heat for 3 mins on each side until golden and puffy.

4. Drain on paper towels and enjoy.

May these recipes bring joy to  your table and not hurt your wallet too much.