I posted this a month ago, but noticed no one has looked at it under the title 'Fall Recipe'. This dish is something I created to help add another version of fish to our diet when you need to cut down on meat, and add more protein!
This is my favorite time of year, and can be challenging in the kitchen when most of the Farmers Markets shut down, and your choice of fresh vegetables is limited. WAIT! Apples are in abundance this time of year, and there are many things you can do with them...first go apple picking in the area if possible; otherwise go to the store and request they get in Braeburn apples. These are sweet, tart, and very colorful! I know some people say they do not like fruit with their regular food, but you just got to try this one! -E
3 Braeburn Apples (or your choice), peeled and cored, and sliced; place in lemon water to keep from turning brown 1 small red onion; sliced in rings 2 clove garlic; peeled and chopped finely 3-4 fillets of Talapia, Salmon (or fish of choice; the thicker the better); rinsed and pat dry 3-4 T olive oil 1/4 cup white wine to deglaze pan and add flavor (your choice, but if your going to drink it why not use it in the food to make a better flavor pairing) 1 1/2 T Jamaican Allspice (health food store) I discovered this spice one day and use it in place of regular allspice or pumpkin spice; it has a stronger flavor, and I am into that! (you may also replace with Garham Masala) 1 Cup Apple Cider (if using white wine to deglaze pan reduce by 1/4 cup) Salt/Pepper to taste
In pan heat oil; place onion and garlic and season oil; remove and place aside
Add fish fillets and brown slightly; add onions and garlic;
Deglaze pan with white wine or apple cider; sprinkle dish with Jamaican Allspice; begin to simmer on medium heat.
Place apple slices around the top of fish, and simmer with lid for about 7 minutes; remove from heat.
serve over rice with some sauted green vegetables.
I have also added season squash to this dish and kicked it up a notch with spicy peppers; if you can handle the heat!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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