Barramundi with Lemon, Garlic and White Wine Sauce

So, it's been a while. Quite a long while, actually. It's a little embarrassing. 

And yes, the usual excuses apply. Long work days, business travel, no time to plan, shop or cook -- much less photograph, write and post. When I've found my way to the kitchen, I've relied on standbys -- meals you've read about here, or, frankly, meals that just aren't blog-worthy. 

I've learned that for me, blogging is a little like exercising: when I drift away from my routine, I have to really push myself to get out there again. So, I'm pushing. Easing back into the kitchen, trying to get creative, planning menus.

I started slowly. You know, walking before I run. And, honestly, since my actual exercise routine has also been somewhat neglected these past weeks, I was thinking about something light. Something spring-like.

At first, I was thinking salmon. But then, at my local market, I saw something new to me: Barramundi. A sturdy white fish that apparently boasts as many Omega-3 fatty acids as salmon. Or so says Dr. Oz. And my fishmonger.

I was intrigued. At home, I unwrapped my catch, sprinkled on some sea salt and freshly crushed black pepper, and allowed it to sit for a bit. Meanwhile, Wes prepped a green salad and some roasted grape tomatoes with olive oil, salt, pepper and a bit of grated parmesan. 

I poured olive oil into an enamelled cast iron skillet, patiently waited it for it to get hot, and slid in the fillets. It sizzled comfortingly, a familiar, welcome sound. About five minutes later, as the sides of the fish began to whiten more brightly and I could tell they wouldn't stick to the pan, I flipped and waited another few minutes. 

Then, I slipped the fillets onto a platter, tucked a minced garlic clove, a tablespoon of chopped lemon thyme and the zest and juice of a Meyer lemon into the pan, and deglazed with a big splash of dry white wine. Another satisfying sizzle. A final step: a small pat of butter, enough to give the sauce a little depth and a silky finish. Swirled it around a few times -- done.

I plated, drizzled some sauce atop the fillets and tried my new find. Barramundi is mild and meaty, with a texture and flavor resembling halibut. I learned it should be well seasoned and can stand up to strong, hearty ingredients and sauces. And I discovered a new find for my repertoire.

Truly, a simple dish. But a great start. I think I'm finding my stride again. Next up, that nice long run...

Ginger Glazed Sole with a Little Help from my Friends

I've found that one of the lovely and unexpected benefits of being a food blogger and writer is your friends start giving you food. 

I arrived home from work one day to find a small, fragrant package in my mailbox from my friend Abbie, a talented and creative home cook in Austin. Inside, some beautiful handcrafted dried blood orange slices and finishing salt from her kitchen.

Then, my seriously smart friend Renee from the office gave me a jar of pungent ginger preserves -- one of her favorites. And for good reason: it's golden, sweet and spicy, with a serious kick.

And finally, our hilarious, generous globetrotting friend Beth brought us back some amazing spices from Abu Dhabi, including some Kashmiri chili powder and biriyani masala. 

So I decided to combine these gifts into a dish, and came up with Ginger Glazed Sole.

I put about a quarter cup of the jam in a small saucepan, along with a drizzle of olive oil. Added a teaspoon each of the spices, a little minced garlic and a good pinch of brown sugar. I crushed a dried blood orange slice into the mixture, brushed it over the sole fillets, and baked for about 10 minutes at 350 degrees. I dusted it with the blood orange finishing salt and served with a side of steamed broccoli.

The delicate sole fillets contrasted nicely with the assertive ginger glaze. And, while this dish is not for the faint of heart -- it packs some major heat -- the sweetness of the preserves and brown sugar softens the punch. A bit.

Thanks, friends. You make me smile. 

Weeknight Salmon

Can I just state for the record, right here, how much I love salmon? It's delicious, healthy and versatile and you can dress it up for an elegant meal or keep it simple for a weeknight supper.

Today, we're sticking with the weeknight plan. Season a couple of filets with salt and pepper, a tiny drizzle of olive oil and grill for 4-5 minutes per side. Whip up a topper of greek yogurt (feel free to sub mayo, sour cream or creme fraiche, Dijon mustard, salt, pepper and a bit more good olive oil.

Steam some broccoli or veggie of choice, season and sprinkle some good parmesan on top. Feel free to add a starch, a salad, whatever you like. Dinner is served.

Go Fish

Some nights you just don’t want to put forth a lot of effort to get dinner on the table. Ok, lots of nights. But you still want to eat well. In other words, something like this ain’t gonna cut it:

Note: this horrifying sight comes to you from my friend John C., who provided the pic. I cannot be held responsible.

So, instead of a tinned, triple-processed, chicken-like product, consider making Mahi-Mahi with Roasted Tomatoes, a great healthy dinner for when you’re short on time. The sesame oil adds a deep, rich flavor to the fish. If you want to splurge, sprinkle a few toasted sesame seeds on top of the fish as you plate. I added Trader Joe’s sweet potato frites (thanks, Kelly K.) on the side and 20 minutes later we were enjoying a home-cooked meal:

Mahi-Mahi with Roasted Tomatoes
Serves 4

Ingredients:

1 pint grape tomatoes
1 T extra virgin olive oil
3 large cloves garlic, crushed

Sea salt and freshly ground black pepper, to taste

4 Mahi-Mahi fillets (4 to 6 oz. each)
1 T toasted sesame oil
Sea salt and freshly ground black pepper, to taste
2 T chopped basil

Instructions:
Preheat oven to 400 degrees F.

Slice tomatoes in half and place on baking sheet. Spray or drizzle with extra virgin olive oil, add garlic, salt and pepper to taste, and mix well. Roast in oven about 20 minutes, turning occasionally.

Meanwhile, heat a nonstick skillet on the stove over medium-high heat. Drizzle toasted sesame oil on both sides of fish. Season to taste with salt and pepper.

Place mahi-mahi in skillet and cook about 3-4 minutes. Flip and continue to cook another 3-4 minutes.

Plate mahi-mahi and roasted tomatoes, and garnish both with basil.