Friday, July 17, 2009

Kitchen Garden - Broiled Fish and Pasta with Summer Vegetables

My garden is growing! (the thumbnail is blurry, click on the photo to see the garden) The first tomato is ripe and the herbs are going crazy. I needed to use some swiss chard as it was getting big so my sweetie and I decided to make dinner together. First let me say that my S/O came home with a gift for me. I'd been wanting one for a while but look what I got!!!
My S/O as Guest Blogger:

This called for fish. We have Renee's copy of Fish without a Doubt at home. Apart from some delicious recipes, the book featured a very simple but, as it turned out, very effective way of cooking fish. A cast iron griddle is heated under a broiler (top level for a thin fillet, 2nd level for a thicker piece) for about 15 minutes. Meanwhile, prepare the fish. We used 1" thick mahi-mahi fillets. They were dipped in melted butter, and coated on one side with a mixture of garden herbs - basil, parsley, rosemary, and oregano - salt and white pepper, and lime zest. Panko was sprinkled over the herbs and a drizzle of melted butter finished the preparation. The fillets were slipped on top of the griddle and cooked for about 3 minutes under the broiler. Depending on thickness, the element can be turned off and the fish can finish cooking if slightly underdone. What this technique achieves is beautiful carmelization of the underside of the fish, intensifying its flavours. A dash of lime juice gave contrast, and, more importantly, allowed Joanne to use her new press.

Back to me:

I wanted to use swiss chard from the garden so I found a pasta and kale recipe online. I modified it to fit with my swiss chard, reducing the peppers and adding onion. It was beautifully colorful.

Pasta Shells with Swiss Chard, Peppers and Feta

1 (8 ounce) package uncooked large pasta shells
1 tablespoon olive oil
1 medium red or yellow bell pepper, chopped
1/2 onion chopped
1 cup roughly chopped swiss chard
2 cloves garlic, chopped
4-5 leaves fresh basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
6 ounces feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain. Meanwhile, heat oil in a skillet over medium heat. Stir in pepper, onion, swiss chard and garlic. Season with basil, salt and black pepper. Cook until vegetables are tender. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

1 comment:

  1. Really well done for the blog.these are so sweet and pretty!

    Kitchen Garden