Lee’s Kitchen: An oldie-but-goodie tilapia recipe surprises again

It was a poetic weekend during that we baked and baked and baked and watched football. Glad that Fitch won a sixth game, UConn finally won (by a lot) and a Patriots did, too.

As for a cooking, that was good fun.

I had been looking by my paper files as against to mechanism files.

I found some that we make any integrate of months and others we haven’t done in years.

Under “S” for spaghetti and meatballs, we beheld my possess salsa and meatballs and started salivating.

I adore that recipe since it is old-timey and amounts can change by how most parmesan we have in a fridge, how many cans of Muir Glen are in a cupboard and how most seared bread is on a opposite or packets of bread crumbs in a freezer.

It was delicious, nonetheless subsequent time we will let a bread crumbs hydrate in some milk.

I common a salsa with neighbors and friends.

I also baked a half-sheet full of Ina Garten’s Outrageous Brownies. The recipe calls for a bruise of butter and adequate dim chocolate to boyant a boat.

Some also went to a neighbors and a rest is in a freezer.

Back to my cookbook files (computer and paper).

Recently, friends on Facebook sent me a post from Tyler Florence, who has done lots of income on cookbooks and radio shows.

What he pronounced in his post is that nobody needs recipes anymore.

Really?

I have been cooking for decades, and we still find recipes that warn me.

I allow to cooking magazines, find recipes in newspapers and get them from friends.

I substantially prepare from new recipes any week, maybe even more.

I find ones we starred in my cookbooks and haven’t done in a prolonged time.

One of those is below.

You can use any white fish, inexpensive (like tilapia) or costly (halibut, that is delicious).

 

tilapia and Mashed Yams with Pancetta-Sage Breadcrumbs

From Bon Appetit, Jan 2010, page 42

Yield: 4 servings

2 ounces thinly sliced pancetta (Italian bacon), chopped

1 crater uninformed breadcrumbs (from French or sourdough bread with crust, belligerent in food processor)

1 tablespoon and 1 and one-half teaspoons chopped uninformed sage

2 pounds middle red-skinned honeyed potatoes, pierced all over with fork*

3 tablespoons butter, divided

four 5- to 6-ounce tilapia fillets or 8 2- to 3-ounce fillets

Saute pancetta in vast nonstick skillet over middle feverishness until crisp. Transfer to tiny bowl. Add breadcrumbs and 1 tablespoon chopped virtuoso to drippings in skillet; stir over medium-high feverishness until breadcrumbs are roughly crisp, 5 minutes.

Transfer to play with pancetta. Cool. Reserve skillet.

Place honeyed potatoes on image in x-ray on high until unequivocally soft, 5 to 8 mins per side, depending on distance of honeyed potato.

Transfer potatoes to work surface. Cut in half lengthwise; dip out pap and place in middle potion bowl. Discard skin. Add remaining 1 and one-half teaspoons chopped virtuoso and 1 tablespoon butter to potatoes; crush until roughly smooth. Season to ambience with salt and creatively belligerent black pepper.

Sprinkle fish fillets with salt and creatively belligerent black pepper. Melt remaining 2 tablespoons butter in same nonstick skillet over medium-high feverishness Add fish fillets and prepare until golden brownish-red on outward and only ambiguous in center, 3 to 4 mins per side.

If necessary, rewarm honeyed potatoes in microwave; order them among 4 plates. Top any portion with 1 fish fillet, shower easily with pancetta-sage breadcrumbs and serve.

*In truth, nothing of a honeyed potatoes sole as yams are unequivocally yams. Real yams are large, starchy and not honeyed during all. Any honeyed potato will do beautifully with this recipe.

Lee White lives in Groton. She can be reached during leeawhite@aol.com.

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