But, inspired from Julie Van Rosendaal last week on CBC radio, this one is a keeper!
Every Tuesday on CBC radio, I look forward to hearing what Julie Van Rosendaal has created, and a few weeks ago, I heard the most delicious-sounding recipe ever for fish. Of course due to the fact that I didn't have every ingredient, we had to add-lib a bit, but sometimes this is half the fun! So here's what I had in the pantry: coconut milk, lime juice, peanut butter (yes, a bit of pb!) and some Epicure Satay seasoning. Dinner done in less than 30 minutes! And, to make it more impressive, my husband cooked since I had boot camp that evening! I came home with only 10 minutes to get dinner going, change into my bootie-camp clothes and dash out the door. My hubby, who is very competent in kitchen, (and is a super-awesome cleaner, so really, its a win-win!) did supper, with just a few minor instructions...
me: Sautee the veggies in a bit of oil and then...deglaze with wine or something...okay? Then just....
him: De-what??
me: Deglaze...once the veggies are cooking and almost sticking to the pan, pour in a bit of liquid. him: So pour in...
me: White wine...and just wait for it to boil off, then add the coconut milk, spices,
him: I got this! Go workout!
me: Oh yeah..we have whole grain 10-minute rice, just whip that up for our grains!
Yes, I know this rice is slightly processed, but it's a pantry-must-have for those quick nights where you don't want to fuss and you don't have time to cook the nice brown rice in the rice cooker that takes an hour.
So off I went to my boot camp (ugh!)...but, when I came home, a wonderfully tasty and flavourful meal was waiting for me! He even took pictures! Ingredients
2 - 3 Basa Fillets (that's what was in the freezer..could do any white fish!)
3 cups chopped vegetables....broccoli, carrots, celery, mushrooms, red pepper)
1 small can of coconut milk
a few tablespoons of peanut butter
lime juice
soy sauce
Epicure Satay seasoning (you can use Thai green curry paste, or whatever you have)
wine to deglaze
Saute vegetables, and "deglaze" once they are almost sticking to the bottom. While veggies are cooking, make a mixture of the coconut milk, the pb, the lime juice and the satay seasoning. Once veggies are successfully deglazed, pour in coconut mixture and simmer in the savoury sauce. Once boiled down, place cut up pieces of fish in the broth, and cover. Don't mix, especially with basa, as it will break apart.
Serve over rice and voila! Dinner made by hubby...and just so delicious!
http://www.cbc.ca/eyeopener/columnists/food/2014/09/23/julie-van-rosendaal-cooks-sockeye-salmon/
