Rita: The Kosher Chick

Restrictions have nothing on her.

Fish With a Kick

Posted: August 2, 2009 | Author: Rita | Filed under: Rita | Tags: , , , , | 4 Comments »

Normally I’m not one to prepare spicy foods. Flavorful foods, yes, but hot sauces and jalapenos are ingredients not in my repertoire. So when Johanna posted the other day about sriracha it inspired me to venture outside my comfort zone and thus a giant bottle of the red stuff is now sitting in my pantry. Now what the hell do I do with it?

Part of my weekend was spent staring bug-eyed at all the piles of produce at the farmer’s market, so later this week I’ll figure out what to do with the Black Tuscan kale, rainbow chard and white beets (and their leaves). When I got home though, I forgot I had a bunch of organic spinach sitting in my fridge. It was still fresh but I figured it’s best to use that first. The chard, etc can wait a day or two. Luckily, when I purchased the sriracha I impulsively bought some tilapia too — Johanna is very inspiring — and an idea for dinner was born.

I like balance in my meals. Well, who doesn’t? Too much of one flavor doesn’t satisfy anyone’s palate. Here’s what I came up with. Spinach, check. Fish, check. Got some spicy stuff I want to use, but I want to balance it out. Aha, let’s make a yogurt dill sauce for the tilapia and flavor the spinach with the sriracha; refreshing and eye-opening all on the same plate. Yogurt sauce pairs better with salmon but tilapia works just as well. For breakfast nearly every morning I eat Fage greek yogurt with fruit and cinnamon and there was enough left over to make a sauce out of that. I mixed it with chopped dill from the farmer’s market; add the juice of a whole lemon and it’s complete.

The tilapia I didn’t do much to. Its lack of flavor is seen as a plus by some who don’t like “fishy” fish but my response to that is: IT’S FISH. But anyway. This time I just sauteed it with a little onion and garlic and spiced it slightly with ground ginger and black pepper. The spinach I sauteed with crimini mushrooms and garlic, then when cooked I squirted in a little sriracha,, just enough to give it a kick. Plated, I topped off the fish with the yogurt dill sauce and voila, my dinner.

Dessert was a peach, fresh from the farm.

4 Comments on “Fish With a Kick”

  1. 1 Johanna said at 12:37 pm on August 3, 2009:

    YAY!! I have also thought of doing something with sriracha-spinach. If you ever want to talk Kale, I love it, as well as other leafy dark greens, and we can bounce ideas off each other!! :)

  2. 2 Rita said at 2:05 pm on August 3, 2009:

    I love kale but the only thing I’ve ever done with it was sautee it in vegetable stock and spices. Do you have any other ideas?? Thanks!

  3. 3 Adi said at 3:36 pm on August 3, 2009:

    I LOVE the hot and the cool on one plate. There’s something so perfect about eating something spicy when there’s a side of something soothing next to it.

  4. 4 leah said at 4:17 pm on August 3, 2009:

    mmm…i love this yogurt ‘sauce’ biznass. i always like a little something on top or with my fish. something to go with each bite.

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Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.