Tuesday, July 27, 2010

Veracruz-Style Tilapia

3 Tbsp olive oil, divided
4 (6 oz) tilapia fillets or other white fish
Salt & freshly ground pepper
1 small onion, chopped
4 garlic cloves, minced
1 1/2 cup canned crushed tomatoes with juice
1 Anaheim chile, stemmed, seeded and cut into this strips (these are very mild)
1 tsp dried oregano
1/2 cup pitted & halved green olives
1/4 cup capers, drained

In a medium saute pan, heat 1 Tbsp olive oil over medium-high heat. Season the fish fillets on both sides with salt and pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer fish to plate and cover with foil to keep warm or put into a warm oven.

In same saute pan, heat the remaining 2 Tbsp olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, and oregano and bring to a boil. Reduce heat to medium, cover and let simmer until the chiles soften, about 5 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.

Serve fish with sauce over the top. I served with brown rice and wilted lettuce.


Portobello Mushroom Lasagna

3/4 lb dried lasagna noodles (I used whole wheat)
4 cups whole milk (I used 2 % and it tasted great)
1 1/2 sticks unsalted butter, divided
1/2 cup flour
1 tsp black pepper
1 tsp ground nutmeg
1 1/2 lbs portobello mushrooms (I used baby bellas)
1 cup grated parmesan cheese
kosher salt
olive oil

Preheat oven to 375. Cook lasagna noodles for 10 minutes in boiling water with a dash of salt. Drain and set aside.

For white sauce, bring milk to simmer in saucepan. Set aside. Melt 1 stick of butter in a large saucepan, add flour and cook for one minute over low heat, stirring constantly. Pour hot milk into butter/flour mixture. Add 1 tbsp salt, the pepper and nutmeg, stirring until thick (about 3-5 minutes). Set aside.

Remove stems from mushrooms and slice caps 1/4 in thick. (I used baby bellas and chopped them up into smaller pieces.) Heat 2 tbsp oil and 2 tbsp butter in large saute pan. Saute mushrooms with a sprinkle of salt until tender (about 5 minutes). If they become too dry, add a bit more oil. Toss to cook evenly.

To assemble lasagna, spread some sauce in bottom of 9 x 13 greased baking dish. Arrange a layer of noodles on top, then more sauce. Then 1/3 of the mushrooms and 1/4 cup of grated parmesan. Repeat layers 2 more times,and finally top with a layer of noodles, sauce, then parmesan cheese.

Bake the lasagna for 45 minutes, until top is browned and sauce is bubbly. Allow to sit for 15 minutes, then serve.

I got this recipe from Sierra Schlegel (soon to be Longobardo). It is super delicious, hope you enjoy!