Thursday, September 12, 2019

Sommer's In the Kitchen!

by Amy Flowers, from Apples and Alibis, by Gayle Leeson

Hey, there! I made this dish the special of the day at the Down South Cafe yesterday, and my patrons loved it. I got the recipe from my friend Sommer. She has a blog called A Spicy Perspective (Easy Gourmet Recipes & Spicy Conversation).

Please be sure and check it out. Sommer has tons of good tips and recipes. She even has an index where you can search her blog by ingredient.

For instance, did you know that fresh fish is never stinky? According to Sommer, "It’s true that some types of fish have a stronger flavor than others, but if it’s fresh it will not smell bad or have a twangy flavor. Make sure to buy wild fresh-caught fish when possible. If you have a hard time finding fresh fish where you live, ask the person behind the seafood counter to get you completely frozen fish fillets from the back. Never (ever) buy the fish that has been thawed and sitting out in the case all day."

Good to know, Sommer! And now here's the recipe!

Low Carb White Fish Pomodoro

This recipe is courtesy of Sommer of A Spicy Perspective. Get more information (including nutrition and Sommer’s tips) at  
https://www.aspicyperspective.com/low-carb-white-fish-pomodoro/ and used with permission.

Ingredients

3-4 skinless white fish fillets (grouper, cod, monk-fish, halibut)
1 tablespoon olive oil
3 cloves garlic, minced
1 shallot, peeled and finely chopped
28 ounces crushed tomatoes (1 can)
1/2 cup roughly chopped basil
1 teaspoon honey
Salt and pepper

Instructions

Place a large skillet over medium heat. Add the oil. Salt and pepper the fish fillets on both sides. Once the oil is hot, sear the fish fillets until cooked through. For thin fillets like grouper, cook 2 minutes per side. For thicker fillets like cod, cook 4 minutes per side. Remove from the skillet and set aside.

Add the garlic and shallots to the skillet. Saute for 2-3 minutes to soften. Then add in the crushed tomatoes and honey. Stir and simmer for 5 minutes. Taste, and salt and pepper as needed.

Stir in the fresh basil and add the fish fillets back to the skillet. Simmer another 1-2 minutes to reheat the fish. Serve warm as-is or with a side of raw zucchini noodles.

4 comments:

  1. Looks delicious! Thanks for sharing the recipe ~

    ReplyDelete
  2. Recipe sounds delicious just like the book. Thanks for hosting Gayle Leeson and her book, Appples and Alibis.

    ReplyDelete