Valentine’s Dinner
I’m not a big fan of eating dinner out on Valentine’s — for the same reason I attempt to do all my Christmas shopping before Thanksgiving. I don’t like crowds. So for those of you who are homebodies like me, I’m going to provide a favorite, but slightly more difficult menu for a very memorable Valentine’s dinner.
Many people — particularly elementary chefs? — seem to be intimidated by cooking fish. This recipe may contain a lot of steps, but you really can’t get it wrong.
(Remember! T=tablespoon, t=teaspoon, c=cup)
Tilapia Veracruz
1 lb. tilapia
1 lemon
4 T. olive oil
1/2 onion, finely chopped
1 t. garlic (refrigerated, jarred garlic or fresh)
1 16-oz. can diced tomatoes (drain juice to cup)
3 T. chopped fresh parsley
1 T. apple cider vinegar
1 T. red wine
1 T. salt
1/2 t. oregano
1/4 t. thyme
1 t. sugar
1/4 C. water
15-20 green olives
10-15 jalapeno pepper slices (I use jarred jalapenos)
Pre-heat oven to 300 degrees.
Squeeze lemon juice on fish pieces. In a large skillet, heat 2 T. olive oil over medium-high heat and fry fish 1 minute per side. (The fish should sizzle, but the oil shouldn’t pop.) Remove fish to baking dish.
Add onion, garlic, and tomatoes (but not juice) to oil and saute for 5 minutes. Add parsley, vinegar, wine, salt, oregano, thyme, sugar, and reserved tomato juice to skillet. Continue to simmer for 5 minutes. (You may need to turn the heat down. You don’t want the sauce to boil over.)
Pour sauce over fish in baking dish. Top with olives and jalapeno slices. Sprinkle with olive oil and bake at 300 degrees for 30 minutes.
I serve this with Italian style wilted spinach. (Saute some garlic in olive oil. Add fresh spinach and allow to wilt.) It would also be good with a salad. And something chocolate of course!
Happy Valentine’s Day!
Leave a Reply