Food & Wine: Fish Fridays!

The other day a friend asked me, “Why is there always a clam chowder special on Fridays?”.  Well, folks, that comes from “fish Fridays”.  The one day a week when Catholics would abstain from eating meat.  Now, it’s only done during Lent, which is the season before Easter.  In my family, it meant tuna sandwiches for lunch and bacalao, salted cod, at my grandfather’s house for dinner.  Here are a few creative and easy fish recipes with matching wines for your Friday so that you don’t spend all of Lent eating fish sticks!

Buen provecho!

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Anne’s Chilean Sea Bass with Hazelnut Sauce

Sea Bass Image

Ingredients:

  • 2        Sea Bass Filets – Thick
  • 2        Tbsp Light Olive Oil
  • ½ c    Chopped & Roasted Hazelnuts
  • ½ c    Chardonnay or Pinot Blanc
  • 4 Tbsp     Butter – Cold
  • 3 Tbsp     Chopped Parsley
  • Salt & Pepper to taste

Directions:

  1. Pre-heat oven to 425 degrees.
  2. Heat an oven-proof skillet on the stove. Add olive oil to heated pan.
  3. Season fish with salt and pepper and sear sea bass filet, skin side down.
  4. Place on skillet and transfer to oven. Roast fish for 15-20 minutes.
  5. Remove from the oven and keep the fish warm on a serving plate.
  6. Return the skillet to the stove at medium high heat. Add the shallots and cook to translucent.
  7. Add the hazelnuts to shallots and then deglaze the pan with white wine.
  8. Turn the heat up to high and reduce the wine until there are only a couple tablespoons of liquid left in the pan.
  9. Reduce the heat to medium. Slowly add the fridge cold butter a hunk at a time to the pan. Swirl to incorporate. Do not stir.
  10. When all of the butter has been added, taste the sauce for salt and pepper and finish with chopped parley.
  11. Spoon mixture over the fish and serve.

Recommendation ideas:

*click image to download PDF recipe cards

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Anne’s Shrimp with White Beans and Cherry Tomatoes

Ingredients:

  • 1 1/2 lbs   peeled and deveined shrimp (I used 20-25)
  • 3 Tbsp       Olive Oil
  • 1 bunch    Green Onions – chopped
  • 2 cloves   Garlic – minced
  • 2- 15oz cans    Cannellini Beans or White Kidney Beans
  • 1 pint         Cherry Tomatoes – chopped in half (these were an heirloom mix)
  • Salt & Pepper to taste

Directions:

  1. In a sautee pan, sautee shrimp until they are almost cooked.
  2. Remove shrimp and cover to keep warm.
  3. Add green onions to the sautee pan and cook until softened.
  4. Add garlic.
  5. Drain the beans and save the liquid. Add the beans to the pan and some of the liquid.
  6. Add the cherry tomatoes and cook until everything is heated through.
  7. Add back the shrimp.
  8. If the mixture looks dry just add more of the liquid, white wine or even just water. Adjust for seasoning.
  9. Garnish with more chopped green onion and serve with a big salad and lots of French bread.

Recommendation ideas:

*click image to download PDF recipe cards