Wednesday, April 29, 2009

pan seared tilapia over vegetable ragout

well, it's fish week here at casa de opk. tilapia is on sale at kroger 2.99 a pound, i got a bunch of mushrooms on a "buy these quick before they rot" sale, and i was feeling adventurous. so, out of a cooking light recipe came my variation on a theme.

and boy, this was fantastic. i used tilapia instead of cod, since they're both firm white fishes. or is it fish? i can't remember the plural of fish. oh well. and since i got creminis cheap, i used those instead of shitake. because while we espouse fine cooking, we also espouse being able to afford rent. i'm just saying.

serves 4 - 1 filet, and 1C ragout.

  • 2 1/2 teaspoons olive oil, divided
  • 1/2 cup diced prosciutto (about 2 ounces)
  • 3 garlic cloves, minced
  • 4 cups thinly sliced cremini (baby bellas) mushroom caps (about 10 ounces)
  • 1 1/2 cups chopped leek
  • 3 cups diced plum tomato (about 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package fresh spinach, coarsely chopped
  • 1 cup torn fresh basil leaves
  • 4 (6-ounce) tilapia filets
  • 1 tablespoon all-purpose flour

Heat 1/2 teaspoon olive oil in a large nonstick skillet over low heat. Add the prosciutto; sauté 5 minutes. Stir in garlic; remove from pan. Set aside.

Heat 1 teaspoon olive oil in pan over medium-high heat. Add mushrooms and leek; sauté 8 minutes. Stir in tomato, salt, and pepper. Gradually add the spinach to pan, and stir until spinach is wilted (about 3 minutes). Stir in the prosciutto mixture and basil. Remove from pan; cover and keep warm.

Heat 1 teaspoon olive oil in pan over medium-high heat. Dredge filets in flour. Add filets to pan; sauté 3 minutes on each side. Cover and cook 2 minutes or until fish flakes easily when tested with a fork. Divide spinach mixture among 4 plates; top with filets.

1 comment:

  1. Can you give me food-photography lessons? Please? You do so well with your "presentation" and I think you could kick some butt on Iron Chef.