The (Not Barefoot) Contessa's Fish Pasta

The saltiness of the capers and olives along with the fish really made this dish for me. It will definitely be my new go to pasta dish for the week. I used red snapper for the fish.

• 3 tablespoons olive oil
• 2 cloves garlic
• 12 or so oil cured olives, depitted and chopped
• 1 pound white fish, like striped bass or snapper
• 1 tablespoon salted capers
• half a glass of white wine
• 4 big and fresh tomatoes, roughly chopped
• 1 packet linguine or spaghetti
• 2 tablespoons parsley, chopped roughly
• salt and pepper

1. Chop tomatoes roughly.
2. Dice garlic.
3. Deskin fish and cut into bite sized chunks.
4. Saute three tablespoons of oil with garlic for two minutes or so over medium heat.
5. Add fish, stirring carefully until browned, try not to break it up.
6. Once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.
7. In the meantime, heat pot of hot water for pasta, generously salted.
8. When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so.
9. Add capers (i prefer just to shake the salt off them rather than wash them), parsley and olives. again stir carefully: you don't want to turn this into fish puree. When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
10. Cook pasta al dente.
11. Carefully add the sauce to the pasta over a little heat. Stir gently for a minute or two and serve. 

Source: http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta

Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint

 Cooking fish in parchment paper is easy and makes for a great presentation when you open it up. You can change out the veggies and herbs to suit your tastes.

Ingredients

• 2 small to medium zucchini, thinly sliced
• 2 boneless, skinless cod fillets, about 6 ounces each
• Kosher salt and freshly ground black pepper
• 1/2 small red chili, thinly sliced, or a pinch of dried chili flakes
• 1 medium clove garlic, chopped (about 1 teaspoon)
• 8 leaves fresh basil
• 12 leaves fresh mint
• 16 cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons dry white wine

Procedures

1. Preheat the oven to 450°F. Assemble the packets: Tear off two large recangles of parchment or foil, about 12- by 24-inches. Fold each over crosswise to crease, then open again. Divide the zucchini between the two and spread them out in a small pile one half of the parchment, leaving a one-inch border. On top of each bed of zucchini, place the cod, and season everything with salt and pepper. Then top with half the chili, garlic, basil, mint, and tomatoes. Over each packet, spoon 1 tablespoon each of olive oil, butter, and wine.
   
   
2. For the packets in half, then seal the edges by crimping, starting at one corner and slowly working your way around. Place the sealed packets on a baking sheet, and bake until fish is cooked, about 12 minutes. Serve packets directly on dinner plates and open at the table.
   
   
   
   Source: http://www.seriouseats.com/recipes/2012/06/very-easy-fish-cod-en-papillote-with-zucchini-cooking-in-a-bag.html?ref=search

Purple Potato-Crusted Trout a la Francaise

Ingredients

• 4 1/2-pound filets of trout, tilapia, or snapper
• 1/4 cup olive oil
• Salt and pepper
• 4 medium or 8 small purple potatoes, sliced chip fine on a mandolin (I sliced them thinly with a knife since I don't have a mandolin)
• 6 tablespoons unsalted butter
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup whole fresh parsley leaves

Procedures

1. Preheat the oven to 500°F.
2. Rub both sides of each filet with just shy of 1 tablespoon of olive oil, and season with salt and pepper. Spray a foil-lined baking sheet with nonstick spray, and lay the filets skin-side down on the pan. Tile the top of the trout with the slices of purple potato, overlapping them like shingles. Season the potato with salt and pepper as well, and drizzle with the remaining oil.
3. Roast for 12 minutes, then broil for 2 minutes.
4. Meanwhile, make the lemon brown butter sauce. Melt the butter in a small sauté pan over medium heat. Allow the butter to begin to foam and froth, and finally it will begin to turn golden around the edges. Once this starts to happen, the butter will burn very quickly, so you don't want to walk away. Just when the butter turns golden, take the pan off the heat, stand back, and add the lemon juice. Season with salt and pepper, and add the lemon zest, and parsley.
   
   
5. Present the fish on a platter, and spoon some of the sauce à la française on top.
   
   Source: http://www.seriouseats.com/recipes/2009/05/purple-potatocrusted-trout-a-la-francaise-recipe.html?ref=search

Fiery Fish Tacos

Anyone who knows me knows that I have a huge thing for fish tacos. This recipe is so quick and easy. The jicama in the salsa adds a really nice crunch.

Ingredients

• ½ cup corn
• ¼ cup diced red onion
• ½ cup peeled, chopped jicama
• ¼ cup diced red bell pepper
• ½ cup fresh cilantro leaves, finely chopped
• ½ lime, zested and juiced
• 1 tablespoons sour cream
• 1 tablespoons cayenne pepper
• ½ tablespoon ground black pepper
• 1 tablespoons salt
• 3 (4 ounce) fillets tilapia
• 1 tablespoons olive oil
• 6 corn tortillas, warmed

Directions

1. Preheat skillet for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets in pan and cook for 3 minutes per side. For each taco, top two corn tortillas with fish, sour cream, and corn salsa.

Source: http://allrecipes.com/Recipe/Fiery-Fish-Tacos-with-Crunchy-Corn-Salsa/Detail.aspx