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Archive for March, 2010

Pan fried grey sole

Posted in Seafood on March 29, 2010| Leave a Comment »

I picked up some fresh grey sole fillets from Whole Foods the other day in an effort to introduce more seafood into my diet (I don’t really eat seafood unless I order it from a restaurant.. I am NOT good at cooking it). This recipe is easy (but a bit unhealthy) and delicious.

Batter:

  • 1 egg white (or 2, depending on how many fillets you’re cooking)
  • cornstarch or flour

Mix the two until the consistency is similar to heavy cream; add water if necessary.

Coat:

  • Flour
  • Cayenne pepper
  • Garlic salt
  • Lemon pepper

Make sure to shake off excess batter from the fillet and then coat each side with the flour mixture. Only do this if you’re cooking the fish immediately.

Cook each side about 3-4 minutes, depending on its thickness. A good way to tell is when the sides of the fish are translucent. Make sure to pat them dry with paper towels when they’re finished cooking.

Mayo sauce:

  • Mayo
  • Cayenne
  • Worchestire sauce
  • Dijon mustard

Mix the following for your basic mayo sauce (big thanks to Rachel and Julie for a combination of their ingredients that resulted in this wonderfully delicious and fattening sauce–try it with steamed artichoke.. SO GOOD). You can add lemon juice and some herbs (which would be really delicious with the fish). I added some herbes de provence to the mixture.

I served this with steamed white rice and asparagus (which I first blanched and then sauteed with shallots and garlic), with a dollop of the mayo sauce on the fish. Delicious!!!!

$ breakdown:

  • ~$6 for 1/2 lb of grey sole (they were $9.99 a lb at WF)

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A tomato tip

Posted in Vegetables, tagged on March 14, 2010| Leave a Comment »

I really, really dislike using prepared sauces or anything processed when I cook; I prefer making what I can from scratch — this includes tomato bases.

  1. Boil the tomatoes in seasoned water until the skin starts to peel. This should take about 3-4 minutes.
  2. Dice them as desired and mix with chopped garlic, fresh basil, evoo, salt and some sugar (helps with the acidity). Sometimes I add red pepper flakes, too. Pop into a preheated oven @ 350 degrees F.

If you want to make a tomato sauce, I’d suggest cooking the roasted tomatoes on a pan for 20+ minutes until they’re almost pureed. You’d need a ton of tomatoes for this. Then you’d have to strain them to get all the juices, etc.

Good luck!

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