Archive for the ‘CSA’ Category

1 fish, 2 fish, red fish, BLUE FISH!

September 14, 2009

I have not had the opportunity to go fishing this year, but fortunately the CSA box last week had a giant bluefish fillet! Unforunately it was raining for two days so I was unable to grill it, but I think I baked it to perfection.

Sometimes bluefish is not very fresh so the smell is strong. In those cases it is good to use a strong sauce to combat the fish smell and taste. Pesto is a good choice as is tartar sauce or some form of cream sauce. This fish was so fresh I kept things minimal and am glad that I did. It is very tasty!

fresh bluefish baked with red peppers, leeks, olive oil, salt, pepper

fresh bluefish baked with red peppers, leeks, olive oil, salt, pepper

Bluefish

created on-the-fly by Sarah Johnson

Ingredients

1 bluefish fillet
1/2 to 1 red pepper julienned
1/2 to 1 leek chopped
basil
oregano
olive oil
salt
pepper

  1. Coat the bottom of a baking pan with a bit of olive oil.
  2. Rinse the fish, keep the skin on, and place it in the baking pan.
  3. Cover fish with the red pepper, leek, and chopped herbs.
  4. Drizzle a bit of oil, salt, and pepper over the fish.
  5. Bake at 350F for 15 to 25 minutes depending on the thickness of the fish. The key is not to overcook the fish because it will become tough. Fish needs to be cooked to at least 145F according to the US FDA.

That’s it. That’s all there is to it. Almost too simple to write down, but it’s a staple bluefish recipe of mine and it just turned out so beautifully.

Variations
The fun always comes in the creative experimentation. Typically I will use this recipe with mayonnaise and lemon juice spread over the fish before the vegetables are added. It’s good with any kind of bell peppers as well as tomatoes and onions instead of leeks. The herbs and spices are, of course, open to taste preferences. Some paprika on top might be nice instead of black pepper. Have fun!

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CSA Week 4: Summer is here!

July 14, 2009

Summer has finally arrived with blueberries, peaches, angus beef, and corn on the cob! Perfect food for an Independence Day picnic. Of course, the first thing I made from this week’s assortment was an Italian dish: mozzarella with basil and tomatoes drizzled with balsamic vinegar.

lettuce, blueberries, corn, green beans, red scallions, peaches, basil, onion rolls, yogurt, mozzarella, cucumber (not pictured)

lettuce, blueberries, corn, green beans, red scallions, peaches, basil, onion rolls, yogurt, mozzarella, angus beef, cucumber (not pictured)

CSA Week 3: Bounty

June 19, 2009

Another wonderfully satisfying week with the Greensgrow foodshare! I was astonished at the size of the zucchini – they’re monstrous! And I never knew that zucchini could be yellow. The items included fennel sausage, some kind of hard cheese which will be excellent with a strong red wine, eggs, kale, spinach (not pictured), zucchini, carrots, turnips, and cherries.

eggs, carrots, cherries, kale, cheese, fennel sausage, zucchini, turnips

eggs, carrots, cherries, kale, cheese, fennel sausage, zucchini, turnips


The cherries are, of course, the richest, darkest, juciest ones I’ve ever had. The turnips are the most pristine I’ve seen. Not sure what to do with them yet. They need to be treated with the utmost respect, as opposed to my usual mashed turnips. The carrots are so beautiful I don’t even want to touch them! And the greens attached to them are so splendid. Does anyone know if I can use the carrot greens for something?