Friday, May 14, 2010

Recipe: Tilapia with Sorrel and Nasturtium Leaves with Sauteed Onion Blooms

This would be best served with rice or noodles for a complete menu, but as i'm trying to wittle town a few post marital pounds, i was fine with just protein and greens. A few recent posts have mentioned blooming onions - so i decided to saute some as a side to this yummy, one pan fish dish.

All told, this took me about 15 minutes (pre Bones Thursday night tv viewing) to throw together.
Helpful hint: thaw frozen fish quickly and safely by placing fillets in cool water for 10 - 15 minutes before cooking.

For the fish and greens:
  • 4 tilapia fillets
  • Large bunch sorrel leaves
  • 5- a dozen nasturtium leaves (mustardy tasting
  • One small red onion, finely diced
  • One - 3 garlic cloves, finely diced
  • Dashes cumin, cayenne, smoked paprika, curry, turmeric, just about anything you want (sorrel is quite tangy, so pick herbs with more earthy flavors. Basil or oregano would also be nice here).
  • Salt and pepper
  • White wine
For the onion blooms:
  • Clip the blooms close to the flower
  • Olive oil
  • Salt and pepper
Place half sorrel/nasturtium mixture around edge of a large flat saute pan. Sprinkle onions and garlic in the center of the pan. Heat to high medium. Place fish into pan and season heavily on top side. Place remaining sorrel/nasturtiums on top of the fish and cover pan. Once bubbling, splash a quarter glass of white wine over the mixture and reduce heat to a lower medium.

Meanwhile, drizzle olive oil, salt, pepper in a smaller pan and rub onion blooms around in the mixture. Bring heat up to medium high and cover. Let one side sear a bit, then flip the blooms reduce heat to medium low and cover until blooms wilt to your liking. You can also add garlic salt/minced garlic, cayenne, whatever you like.

After about 5-7 minutes, flip fish over. Continue to cook until fish is cooked through, about 5 more minutes depending on stove heat.

Sorrel doesn't keep as nice a color as spinach or kale, and the texture is very soft. This would be yummy with some chopped spinach mixed in or with the addition of mushrooms. What's great about the sorrel is there's no need to add lemon to the fish, the sorrel already has a lemony taste.

We both found this to be a delicious meal, but i'll admit that i made the husband a toasted cheese sandwich with Belizean hot sauce as a second course - the man's gotta eat more than i do!

Happy Friday - have a great weekend!

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