Wow, the events that have happened since I last posted. Greg had surgery, my Mom had surgery, our dog ran away, and Savannah had a wreck. Greg is doing great, Savannah is fine but her car isn’t, our dog is sadly still missing, and I’ve been at my mom’s for a week. She had knee replacement last week and I’m helping her out until she can get around better.
This is a new recipe to me. I cooked this at my mom’s tonight and I can’t wait to fix it for Greg. He will love this, it is DELICIOUS! In fact, my cousin, Melissa, ate with us and she said it might be the best thing she’s ever had. Give this a try, you will not be sorry!
Thai-Style Chilean Sea Bass
- 1 tbsp. olive oil
- ¾ c. finely chopped shallots
- 2½ tsp. red curry paste
- 1 can (14.5-oz.) low-sodium chicken broth
- ½ c. coconut milk
- 4 (6-oz.) pieces Chilean Sea Bass, skin removed
- ½ c. chopped cilantro leaves
- 2 scallions, green part only, thinly sliced
- 2 tbsp. fresh lime juice
- 15-oz. fresh spinach
- 2 tbsp. unsalted butter
- 1 clove garlic, minced
- Freshly ground black pepper
- In a large sauté pan heat olive oil over medium heat. Add the shallots and cook, stirring often, until soft and beginning to brown. Add the curry paste, cook, stirring until fragrant (about 30 seconds). Add the chicken broth, coconut milk, and ½ tsp. salt. Simmer until reduced to 2 cups, about 10 minutes.
- In the meantime, while the sauce is simmering, melt butter in another sauté pan. Add garlic, stirring to cook for about 1 minute (do not brown). Add spinach and sauté quickly to wilt. Set aside.
- Season the fish with salt and pepper. Arrange the fish in the pan and spoon sauce over fish to coat. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Arrange a pile of sautéed spinach in the bottom of 4 soup plates/ bowls. Top with a fish filet. Stir the chopped cilantro, sliced scallions, and lime juice into the sauce and season with salt and pepper to taste. Ladle the sauce over the fish and serve.
I know it’s been forever since I’ve posted. At this point I have spent all the money I plan to spend on my computer. I really need a new one, but I haven’t had a chance to shop and to be honest…I have a birthday coming up, plus Mother’s Day, so I’m hoping that maybe I get one then. If not, I suppose I’ll start shopping after that.I hate posting recipes with no pictures, but at this point I thought that maybe it would be better than no post at all. I’m posting a recipe from Greg’s grandmother’s Lacy Cornbread. This stuff is DEEELICIOUS!! I had never had cornbread like this until I met Greg. When I was growing up my mom cooked skillet cornbread, or corn pone which I’ve also heard it called. Don’t get me wrong, I love skillet cornbread. However, this is a nice change, my favorite part is the crunchy edges.
- 2 c. plain cornmeal
- 2½ c. water
- 1 tsp. salt
- oil (or Greg's grandmother used bacon grease)
- In a bowl, mix the cornmeal, water and salt. Mixture will be really thin. Set aside while you prepare the pan.
- Spray a cast iron skillet with nonstick cooking spray. Heat over medium heat. When hot add oil, 1-2 tsp.,(or a little bacon grease). Stir batter with a ladle and then ladle batter on hot pan. Don't ladle so much that you won't be able to flip it with a spatula when browned. It will spread out and sizzle. When browned, flip it over and brown the other side.
- Remove to a paper towel lined plate. You will be able to determine how many will fit in your pan at once after you've made a few. My limit is two at a time. These disappear quickly, so make plenty. Also, if you're like me and can only make two at a time, start them early. Keep them in a warm oven until ready to serve.