Fishy, fishy….

July 31, 2010

Not the most creative dinner I’ve ever cooked, but not bad.

When you’re big-time tired, and it’s big-time hot, you want something that cooks in a hurry. This is about a 30-minute meal.

It’s red snapper, baked, with coconut curry sauce, steamed edamame, and long grain and wild rice pilaf.
The edamame were in a bag. The rice was in a box. I did fabricate the coconut curry sauce and bake the snapper filets.
Not half bad, all things considered.
The timeline for this minor masterpiece (ok, so it was REAL minor, but it was still quick, and pretty good) was as follows:
7 p.m. — Drag butt off the couch, where it had been reposing since about 6, and get started collecting the makings for this.
7:03 — Put water on to boil for LGWR pilaf-in-a-box.
7:05 — Start curry sauce.
  • 2 tbsp neutral oil (I used canola)
  • 2 minced garlic cloves
  • 1 tbsp minced ginger root
  • 3 tsp Thai red curry paste
  • 1 large tomato, peeled and diced roughly
  • 1/2 cup chicken stock
  • 1 can coconut milk

Saute the garlic and ginger in the oil over medium high heat until it’s fragrant. Add the curry paste and saute that until it makes your nose run. (OK, it does mine. Your mileage may vary.) Add the tomato and cook until the chunks start to break down. Add the chicken stock, reduce it by half, and add the coconut milk. Turn down to medium (keep it at a slow boil/fast simmer) and stir occasionally.

Sometime between 7:05 and 7:12, whenever water starts to boil — Add seasoning packet and rice to water; turn down to low, cover, and ignore.

7:12 — Turn the oven to 400.  Dash some oil (I used EVOO) on a foil-lined baking sheet and smear the filets, skin side down, around in it. Rub the top side with some oil, season with kosher salt and pepper. Bake about 10-12 minutes, until the flesh in the thickest part flakes easily with a fork. Remove and cover loosely with aluminum foil.

7:15 — Nuke the edamame. These were the already shelled, steam-in-a-bag variety. It said cook on high for 5 minutes; I did so. They were still cold. I nuked for another 3. They could have gone another 2 because, well, I have a really wussy microwave and it takes a lot long than most to cook stuff.

7:25 (if you have a wussy microwave like mine) — Dump edamame in a bowl and add a couple of tablespoons of butter. Because I’m Southern, and well, we just do that. You can’t be having no beans without some sort of fat, and I don’t care if they ARE soybeans.

7:28 — Plate it up and spoon some curry sauce over your snapper.

And that would be it. Other than my basic red-snapper-is-not-my-favorite-fish, this was not half bad. The LGWR pilaf was the Near East brand, one I caught on sale for a buck a box and bought several against the time I needed a quick and easy starch. The edamame were, well, edamame; they were good, and enhanced with a sprinkle of kosher salt.

Tomorrow is the big day — the unbrining and cooking of the brisket! I really wanted to cut it in half and do half of it on the grill for pastrami, but no way in hell am I firing up the grill when it’s this freakin’ hot.  I don’t think. I may change my mind tomorrow. But anyway, either half or all of it gets boiled with potatos and carrots and an onion. And then we have Reubens!

Farmers’ Market report: Still lots of good stuff out there. I got okra, tomatos, watermelon, peas, eggplant, potatos and zucchini. And plums, because the Food 52 challenge this week is plums, and I’ve got to figure out what to do with them. Picked up some nice, thin, pork loin chops at the grocery; I’m thinking I may fry them up and make a plum-chipotle glaze/sauce for them.

You and y’mama ‘n ’em stay cool.



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