TheTinMan
10-23-2006, 12:34 PM
Whipped this up last night.
The key for great food is fresh ingredients and proper cooking times. I cook real simple, nuttin fancy but tastes so good due to the local farms and of course FISH!
I finely chopped up some fresh cilantro, 6 cloves of garlic (3 would've been enough), some good olive oil, squeeze some lemon and pinch of salt. Stir to a pasty mix.
I coat a cast iron skillet with olive oil, if you don't have cast iron, get some.....food is better!
Preheat the coated skillet in oven @ 375*. I coat the fillets with olive oil, spread the pesto on the fillets and cook for 12 minutes, don't open the door before it's done.
If you don't like cilantro, you can make a basil pesto or just use Old Bay.
fresh fillets (swimming 5 hours ago!)
http://img.photobucket.com/albums/v206/Mnutz/IMG_2848.jpg
Fillets waitng for skillet to preheat, just slide em off plate onto skillet...hear the sizzle.
http://img.photobucket.com/albums/v206/Mnutz/IMG_2849.jpg
Cooked fish....see the skillet....get some!!!
http://img.photobucket.com/albums/v206/Mnutz/IMG_2852.jpg
Side dishes were local cauliflower and Sweet Dumpling Squash. This whole meal came within 2 miles from my home!
I cooked the veggies first;
Cauliflower - I pour some olive oil on them, try to coat them pretty good, sprinkle some parmesan cheese over them, lay them out filling a cast iron skillet, bake for about an hour and 20 minutes or so @ 325*.
Squash; Just cut the tops off, or in half depending on what kind of squash, clean em out, place them cut side down in a baking dish or skillet, put about an inch of water and baked along with the cauliflower.
Once the veggies were cooked, I turned up the oven to 375* and cooked the fish.
http://img.photobucket.com/albums/v206/Mnutz/IMG_2850.jpg
cooked cauliflower....yum yum
http://img.photobucket.com/albums/v206/Mnutz/IMG_2851.jpg
The key for great food is fresh ingredients and proper cooking times. I cook real simple, nuttin fancy but tastes so good due to the local farms and of course FISH!
I finely chopped up some fresh cilantro, 6 cloves of garlic (3 would've been enough), some good olive oil, squeeze some lemon and pinch of salt. Stir to a pasty mix.
I coat a cast iron skillet with olive oil, if you don't have cast iron, get some.....food is better!
Preheat the coated skillet in oven @ 375*. I coat the fillets with olive oil, spread the pesto on the fillets and cook for 12 minutes, don't open the door before it's done.
If you don't like cilantro, you can make a basil pesto or just use Old Bay.
fresh fillets (swimming 5 hours ago!)
http://img.photobucket.com/albums/v206/Mnutz/IMG_2848.jpg
Fillets waitng for skillet to preheat, just slide em off plate onto skillet...hear the sizzle.
http://img.photobucket.com/albums/v206/Mnutz/IMG_2849.jpg
Cooked fish....see the skillet....get some!!!
http://img.photobucket.com/albums/v206/Mnutz/IMG_2852.jpg
Side dishes were local cauliflower and Sweet Dumpling Squash. This whole meal came within 2 miles from my home!
I cooked the veggies first;
Cauliflower - I pour some olive oil on them, try to coat them pretty good, sprinkle some parmesan cheese over them, lay them out filling a cast iron skillet, bake for about an hour and 20 minutes or so @ 325*.
Squash; Just cut the tops off, or in half depending on what kind of squash, clean em out, place them cut side down in a baking dish or skillet, put about an inch of water and baked along with the cauliflower.
Once the veggies were cooked, I turned up the oven to 375* and cooked the fish.
http://img.photobucket.com/albums/v206/Mnutz/IMG_2850.jpg
cooked cauliflower....yum yum
http://img.photobucket.com/albums/v206/Mnutz/IMG_2851.jpg