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Culinary Adventures by Amateur Chefs

Posts tagged fish

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Tilapia and Summer Squash

While this dish is easy to prepare and a snap to cook, the delicacy of the fish and balance with the vegetables makes for a delicious summer nights meal. I advise to pair a tasty white wine and sip while cooking. And don’t forget the thyme because it adds a perfect amount of finesse to the meal. 

Ingredients:

  • Splash of olive oil
  • 3 spring onions, bulbs halved, stalks discarded 
  • 1 large zucchini, quartered then chopped 
  • 2 medium yellow squash, quartered then chopped 
  • 2 cloves garlic, diced 
  • 1 tablespoon thyme 
  • Salt and pepper to taste 
  • 2 6oz tilapia filets 

Begin by heating a large saute pan to medium heat. Add a splash of olive oil then add onion bulbs, zucchini and squash. Cook until tender about 5 minutes. Then add thyme and garlic. Cook for about 1 more minute. 

Meanwhile, heat another large saute pan to medium heat, add oil. Salt and pepper the tilapia. Add a few sprigs of thyme and tilapia to pan. Heat tilapia about 3-4 minutes per side or until cooked through. 

Then plate. Lovely. 

Love and peanut butter fudge brownie double chocolate cookie cake ice cream,

Toots and Kakes   

Filed under meal recipe fish dinner

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Tilapia with Balsamic Butter Sauce and Thyme Mashed Potatoes

I’m posting both the tilapia and potato recipes together because after I cooked and ate the meal, I realized how eating the tilapia and potatoes together in the same bite created a lovely mix of flavors and added to the overall experience of the meal. But also both are delightful on their own. I paired this fish and potatoes with a side of Caramelized Brussels Sprouts. For those of you who may be anti brussels sprouts and/or iffy on fish, these recipes are as comforting as they are creamy and rich in flavor. All together they created a yumtious and satisfying dinner. Definitely worth a try!

Ingredients: For two people! 

Thyme Mashed Potatoes 

  • 4 Yukon Gold potatoes, chopped to 1/2 inch squares
  • 1/4 stick butter
  • 1/2 cup milk
  • 5 sprigs thyme, chopped
  • salt and pepper to taste

Balsamic Butter Sauce

  • 1/4 cup balsamic vinegar
  • 1 clove garlic, chopped
  • 1/4 cup butter, diced

Tilapia 

  • 2 tilapia filets 
  • Salt and pepper to season 
  • Dash olive oil

Bring a large sauce pan of water to a boil, add the potatoes and boil for 20 minutes. Remove from heat and drain the water. Add the remaining ingredients for the mashed potatoes and mix to mash. 

Meanwhile, add the balsamic vinegar and garlic to a small sauce pan and simmer on medium heat for about 5 minutes to reduce. Then set aside. 

After, heat a large saute pan to medium high heat and add a dash of olive oil. Lightly salt and pepper the tilapia filets and transfer to the saute pan. Cook for about 2 minutes on each side. 

Re-heat the vinegar mix on low heat and add the butter cubes one at a time, whisking to combine. 

Time to plate. Plop some mashed potatoes down, then a tilapia filet and drizzle the balsamic butter sauce atop. Muah! 

Love and hoof hearted, 

Toots and Kakes 

Recipes from Epicurious.com 

Filed under fish tilapia mashed potatoes butter food dinner meal

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Fishermen’s Stew

For those of you who don’t know, our power walking makes Ironman athletes look like little pansies growing on a spring hiking trail.  So it makes sense that while resting our tired legs on the couch after our routine morning walk we needed some sort of muscle rejuvenation.  We could go on but basically we were watching a cooking show that was making fish and our decision was made, fish became our protein fix for the day.  We stumbled across this easy recipe and seeing how it made it to the blog…we made a great decision.  Warning, though this stew seems light but it will give you a lasting fullness.  This also could be because it is close to impossible to stop eating it due to the flavor combinations created from the spices and the unexpected butteriness and warmth of the broth.  Be sure to add some sort of bread for dipping and an added crunch! 

Ingredients:

Stew: 

  • 1 lb cod fillets, cut into 1 inch cubes - this gave us enough for 2 people plus a little leftover (can change accordingly and substitute halibut if cod not at the market)
  • Enough water to barely cover fish - some onions may be exposed but they will cook down A LOT so do not worry
  • 3/4 large sweet onion, thinly sliced, (about 2 1/2 cups)
  • 3 bay leaves 
  • 1 1/2 tablespoons kosher 
  • 1 tablespoon olive oil

Seasoning Mixture:

  • 7 cloves garlic, coarsely chopped
  • 2 teaspoons kosher salt 
  • 1/2 teaspoon ground cumin 
  • 1 1/2 tablespoons finely chopped parsley 
  • 1 jalepeno, seeds and ribs removed (reserve 1/2 ribs/seeds for heat) 
  • 1 teaspoon ground paprika 
  • 3 tablespoons tomato paste 
  • 1 tablespoon sugar 
  • 1/4 teaspoon ground nutmeg 
  • 1/2 cup olive oil 
  • 1/4 cup red wine vinegar 

After prepping the stew ingredients layer the 1-inch fish medallions on the bottom of a large soup pot. Pour in enough cold water to cover the tops of the fish.  Add the parsley, onions, bay leaves, salt and olive oil to the stew mixture, trying to submerge as much as possible in the water. Cover the pot tightly with a lid and place over medium-high heat until it reaches a boil. Reduce the heat to low and simmer until fish is cooked through, about 20 minutes.

To make the seasoning paste mash the garlic with the salt in a small bowl using the back of a spoon until a paste forms. Mash in the cumin, parsley, jalepeño and paprika.  

At this point we transferred the seasoning paste to a larger bowl.  Stir in the tomato paste, sugar and nutmeg. Drizzle in the olive oil followed by the vinegar.  Whisk together until ingredients are well blended and oil and vinegar are combined.

Once the fish is cooked through transfer with a slotted spoon to bowls and cover with tin foil to keep warm.  Whisk the seasoning mixture into the fish broth.  Simmer the mixture about 5 minutes over medium-low heat until flavors combine. 

Now all that is left is to put together the dish!  Ladle as much seasoned broth over the fish as you would like.  We started out with just enough to cover half of the fish because of the bold flavors in the broth, however, we both went back for more!  We served ours with garlic bread for dipping that we made by coating toasted bread with a simple butter, garlic and parsley mixture !  So yummy! 

Love and Frosty’s first words were Happy Birthday,

Toots and Kakes 

Filed under stew fish cod