No. 1 : Quick Recipe
Med Style Fish
- 2 TB Olive Oil
- 1 Large Red Onion, Chopped
- 2 TB Italian Seasoning
- 1 Tsp Sea Salt
- 1/2 Tsp Freshly Ground Pepper
- 1 Cup Dry White Wine
- 2 Large Cans (28 OZ) Fire Roasted Tomatoes
- 1 TB Chopped Parsley
- 2 TB Chopped Fresh Basil
- 2 LBs White Fish like Cod, Halibut or Flounder
- 8 Oz Crumbled Feta
- 1 Cup Chopped Oil-Cured or Kalamata Olives
- 16 OZ Orzo
- Chopped Basil and Parsley
Preheat the oven to 350F. Heat the oil in a sauté pan and cook the onion with the Italian Seasoning, salt and pepper over medium-high heat until the onion is transparent about 5 – 7 minutes. Add the wine and herbs and simmer for 5 minutes.
Add the tomatoes, and cook over medium heat for 20 – 30 minutes, or until the sauce thickens.
Place the fish in the bottom of an oiled, ovenproof casserole dish and top with the sauce. Sprinkle the feta and olives on top. Bake for about 30 minutes or until the fish is just cooked through and sauce is bubbling. While the fish is cooking, prepare the orzo as directed on the package, stir through a couple of TB herbs. When the fish is finished, garnish with herbs. Serve with the prepared orzo.
No. 2 : Kitchen Scoop
Orzo is a pasta shape that resembles barley, and thats exactly where it gets its name in Italian. Orzo is used all over Italy – as a side, part of a casserole or in a soup. Just like all pasta, orzo is best when served al dente, or firm.
No. 3 : Clever Idea
I love oil-cured olives, but they can be hard to find, and they almost always have to be pitted! These olives are first dry-cured in salt, and then later soaked in olive oil, giving them a plump, moist, concentrated flavor and salty tang. If you can’t find them, Kalamata olives are a good substitute. The easiest way to pit olives is to use the flat side of a chefs knife to first mash them and then the pits will be easy to remove.
No. 4 : Cheers!
Lyrarakis Assyrtiko Voila
Eastern Crete, Greece
Never heard of it? You’re not alone. This grape varietal, native to Greece, Assyrtiko (Ah SEER tee koo) is full of good acidity, with firm structure and tropical fruit aromas. It’s a shoe-in for Feta’s strong, rich and salty flavors. I can find it in my local wine store, but if you can’t, try a Sauvignon Blanc from the Loire in France or from the Pacific Northwest. You need a wine with substance to pair with this week’s delicious fish dish.