PROUD OF MY CATCH#SNAPPER SWEET/SOUR VEGGIES

It was the perfect set-up. Finally, summer temperatures took a nose-dive and in came showers and a refreshing feel of winter Florida-style. I went with the flow and flung open my doors and windows. I had a plan; a perfect plan for supper.

I went to my kitchen and went surfing. And what did I fetch? Oh, one of my faves, a firm and hearty snapper I had previously caught (purchased) at the fish market. Decided to pan-sear the big guy. But first, I seasoned with salt and pepper after I dried him.

I felt such a perfect alliance that I also stuffed him with fresh thyme I had on hand. In a sturdy hot skillet, I poured canola oil with a clove of garlic for extra flavoring. Garlic was then tossed. With a very light sprinkle of whole-wheat flour on both sides of fish, I immersed in skillet.

PAN-SEARED SNAPPER
PAN-SEARED SNAPPER

Snapper was pan-seared on both sides for approximately five minutes. I removed same from pan and drained excess oil. To that, I added julienned veggies (onions, bell peppers, etc). I made sure to seasoned along with a pinch of salt and black pepper. After they softened, a squeeze of honey, drizzle of vinegar and a splash of water were added.

I allowed these to simmer under low heat. Then it was time. Snapper was added back to skillet in order to soak up all the aromatic flavors of this sweet and sour bed.

PAN-SEARED SNAPPER WITH SWEET/SOUR VEGGIES AND SAUCE
PAN-SEARED SNAPPER WITH SWEET/SOUR VEGGIES AND SAUCE

I made sure not to overcook my big boy; thus, I removed him from the heat.

Snapper was paired with a creamy serving of polenta (tun cornmeal) along with a crispy garlicy side dish of brussels sprouts and broccoli.

POLENTA (TUN CORNMEAL)
POLENTA (TUN CORNMEAL)
GARLIC BROCCOLI AND BRUSSELS SPROUTS
GARLIC BROCCOLI AND BRUSSELS SPROUTS

As the precipitation hit my patio rails, I grabbed my big boy catch and his side guys, I was in culinary heaven.

FINISHED DISH
FINISHED DISH

 

AUTUMN’S GREENS CAN BE SUCH A TREAT

The great thing about autumn is that it has these awesome and wholesome vegetables. A couple of days ago, I picked up these goodies. Their brilliant green hues screamed out to me. Moreover, their prices were quite competitive compared to a few months ago. After all, it’s their season to be plentiful, so I nabbed.

AUTUMN'S BOUNTIES
AUTUMN’S BOUNTIES

I did a quick blanch. I cooked them in salted water for a few minutes. Then I shocked them in an icy bathe in order to stop the cooking process. Blanching helps to keep them super green. I dried them and gave a quick satay in a drizzle of olive oil with crushed garlic. I then topped them with a little slivered almonds I had on hand along with a squeeze of fresh lemon.

The result was a crispy and refreshing finish. I know what I’ll do. I need to stock up on these greens while the prices are not through the roof. Perhaps, you should too.

BRUSSELS SPROUTS……ONCE FORGOTTEN VEGGIES HAVE GOTTEN A REBIRTH

They perch in their little pouch often crammed upon one another. One day they could be vibrant green, and if no shopper decides to claim, they remain there until they become a bit dried up and wilted on their outer leaves.

And, that’s how it is or should I say it was with the cruciferous veggies, brussels sprouts. Their appearances mimic cabbage (‘the big daddy of the clan’). Sadly, over the years, they have been overlooked by many shoppers and even some in the culinary field.

However, thank goodness for the last few years, these little guys have gotten a boost, somewhat of a resurgence. I’ve observed a rebirth….and I’m happy. You see, based on studies, brussels sprouts are loaded with beneficial nutrients like fibers, minerals and many other health properties that are great for the body. And, that’s music to my ears.

Let’s face, these veggies can be a little bland and I guess that’s why they are last in line to be purchased. Some of the ways I’ve been boosting the taste of these sprouts are:

1. Adding them to a succulent pot roast with other veggies. These sprouts come alive by absorbing all the amazing flavors of the roast.

2. I like to chop them in half and drizzle them with a little olive oil or any good oil along with a sprinkle of salt and pepper. Roasting brings out their hidden nutty flavors. Also, sometimes, I like to drizzle a little reduced balsamic vinegar for an added sweet/tart taste when I’m serving.

3. Once in a while, I like to indulge them in their raw form. I finely chop and add some slivered almonds (any other nut of choice will do). A toss of dried cranberries and a homemade dressing of fresh citrus juice and a drizzle of olive oil with a pinch of salt/pepper.

Guys, today I choose to execute a quick sautay of these cruciferous goodness. But, first I gave a quick two to three-minute blanche after I sliced them in 3’s length-wise. Blanching is cooking in boiling water and then shocking in an icy bath to stop cooking process. After my sprouts were softened, I dried them and added them to diced onions and garlic with a few drops of olive oil. I made sure to season along with salt and cracked black pepper and a squeeze of lemon and a dash of balsamic vinegar.

I continued with my quick sautay of my sprouts for approximately five minutes making sure that the crispiness was still intact. Yes, it was! I finished my dish with a topping of crumbled bacon. Now that brought my brussels sprouts to another dimension.

Guys, I’m telling you, maybe it’s time to make a trip to the produce section. If you don’t, you’ll be missing out.