Later On

A blog written for those whose interests more or less match mine.

A good and quick fish-and-veggie recipe

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Eddie from Australia asked whether I strictly observe a whole-food plant-based diet or occasionally eat some animal-based food. I do from time to time include an animal-based food in a meal, though for the sake of variety — that is, I do not believe that I need such foods for health. (I do take a B12 supplement, using cyanocobalamin (for reasons given at the link).

Here’s the recipe, using my No. 10 Field Company or the 12″ Stargazer cast-iron skillet — and I think this is one of those recipes that works better in a cast-iron skillet because of the cooking by radiative heat in addition to conducted heat.

Like all my “recipes,” I am simply recording what I did. I have found that if I take foods I like and cook them together, I generally like the result. I don’t measure except by eye. You can, therefore, adjust amounts to suit your own taste.

6-10 cloves garlic, finely chopped — the number depends on how much you like garlic

Do that first so the garlic can rest before going into the hot skillet. Then chop the rest:

1-2 tablespoons extra-virgin olive oil
1 bunch of scallions — thick scallions if possible — chopped, including leaves
1/2 large or 1 medium red or yellow onion, chopped
about 8-12 domestic white mushrooms, chopped
10-14 stalks fresh asparagus, chopped
1-2 jalapeño peppers, chopped (including core and seeds)
about 1/3-1/2 cup sliced kalamata olives, drained and squeezed to minimize liquid
2-3 teaspoons freshly ground black pepper

Heat the skillet, then add oil and immediately add the scallions and onions. Cook that a few minutes, then add garlic, cook for a minute or so, then add the rest.

Continue cooking until the mushrooms release their liquid and it looks to being done. Then add:

300-400g fish cut into chunks — red snapper, Icelandic cod, Pacific swordfish, Dover sole, whatever

Continue cooking for about 8-10 minutes until fish is cooked. Turn off heat, and squeeze over it:

juice of a lemon

You could add some crumbled feta and chopped fresh tomato (or halved cherry tomatoes) at the end if you want. A bunch of shredded fresh basil would be nice, perhaps added earlier, along with some pine nuts.

When I made it after writing the above, I did add some dried thyme, Mexican oregano, and chipotle powder.

Shrimp instead of fish would be good, too.

Update: I made it again For the herbs I used Mexican organo again, plus cracked rosemary and herbes de Provence. And after I put some in a (largish) bowl, I diced half an avocado over it and then the juice of half a lemon. Very tasty.

Written by Leisureguy

22 April 2020 at 9:57 am

Posted in Food, Recipes & Cooking

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