Showing posts with label Coral Reef Restaurant. Show all posts
Showing posts with label Coral Reef Restaurant. Show all posts

Tuesday, October 12, 2010

Julie's Fish Delish!


Wow, it's great to be back! I missed everyone here at Mystery Lovers' Kitchen during my sabbatical. Thank you, Sheila Connolly, for stepping in for me and thank you all for making Sheila feel welcome. I was lucky enough to read her new release, Fundraising the Dead, while it was in production and I think Sheila's got another hit on her hands with Nell Pratt.

As for me, I found out that my next Manor House Mystery will come out in June, 2011 under the title Grace Interrupted. Berkley came up with that one and I really like it. I'm still being far behind schedule writing the next White House Chef Mystery, but I intend to meet my deadlines one way or another. On top of all the other book-related busy-ness going on, I got my galleys for Buffalo West Wing (comes out in January) and those are due back to Berkley as we speak. Almost done... about two more chapters to proof and then I can turn them in. Nothing like waiting to the last minute, huh?

While I was out, I did manage to take a lovely trip with my husband and I *know* I'll be sharing tidbits, pictures, and food stories about that trip in the coming weeks.

In the meantime, however, I want to share a brand-new recipe. Just came up with it. You may remember that last March my husband and I headed down to Disney with two of our daughters. One of my favorite things about vacation is the food and we were able to visit a couple of Disney restaurants we hadn't tried before. One of them, in Epcot, is the Coral Reef restaurant where Robyn ordered the trout. I had a taste and... Holey Moley! Was it fabulous! Although my dinner was great, hers was spectacular. To this day she says it was the best meal she's ever had.

She tried recreating the dish here at home, but didn't have too much luck. I listened to how she'd prepared it, and decided to try again myself. Instead of trout, however, I substituted tilapia. Why? Well, because I had it on hand.

But the bigger question is - does it measure up?

I think it does. Robyn thinks it does. My husband who doesn't care for fish asked for seconds - twice. Whether it exactly matches the flavors of Disney's creation, I can't say. But this is one recipe we will use again and again. It's pretty darned fabulous. And easy.

Julie's Fish Delish

5 or 6 Tilapia filets
Olive Oil
6 (or so) cloves fresh garlic, minced
1 tsp dried oregano (My brother-in-law, Mitch, gave me fresh-dried from his garden)
1 small yellow onion, chopped
Small handful of cherry or grape tomatoes, halved (I prefer grape tomatoes)
2 cans of cannellini beans, drained (Italian white kidney beans)
Handful of washed, dried arugula
Butter

Drop a couple of glugs of olive oil (I didn't measure, exactly) into a large frying pan over medium heat. Add 3 - 4 of the minced garlic cloves and heat until they're golden. Add the chopped onion. Also heat until golden.

Now, add the tilapia filets and cook over medium, turning carefully and repeatedly until these are gently cooked, but not cooked through. You can put the burner on low and cover if you like. Just keep an eye on them and don't overcook.

Ready a baking dish and preheat oven to 300. I used a cookie sheet lined with foil turned up at the sides and it worked fine. The tilapias don't take up a lot of room and I thought they'd be lost in a 9 x 13 pan.

Anyway, once they're mostly done, remove the filets to your baking dish (don't discard the flavored oil in the frying pan - we'll use that in a minute) and top the filets with butter. I like butter so I used about three tbsp, maybe even a bit more. Dot butter atop fish and place in oven.

Head back to your frying pan. Add the rest of the minced garlic and maybe a little more olive oil, if you think it needs it. Get that garlic nice and hot, then add the drained cannellini beans. Cover and allow to simmer until the beans are soft and a little smooshy. Add the halved tomatoes, cover and allow the flavors to blend.

(NOTE: when I experimented I only used one can of beans, hence the picture isn't quite accurate. I doubled the recipe above to account for two cans.)

Check your filets in the oven. Cooked through? Hot enough? Great!

Rip up the arugula. Add it to the frying pan, warm it for a few minutes then spoon out the mixture onto your dinner plates. Top the mixture with a tilapia filet and serve.


Truly delicious! I can't wait to make this one again.
Experimenting is always fun. Especially when things turn out this well.


Have fun, and enjoy!
Julie

Grace Under Pressure, first in the Manor House Mystery series
Buffalo West Wing, fourth in the White House Chef series (coming January, 2011)