K
Kimchee
Guest
4 to 6 tilapia filets
8 to 10 oz fresh Spinach, rinsed and dried
1/8 cup sliced shallots ( or green onion)
3 cloves of garlic, sliced
2-4 small tomatoes, diced
1 small red pepper, sliced in 2 inch lengths
1/8 cup olive oil
2 tsp lemon juice
4 oz or so Shiitake (or any) mushrooms, sliced (optional)
(Dried and rehydrated Shiitake are preferred.)
(Squeeze excess water from mushrooms if rehydrated. Save liquid; it is
an amazing mushroom "stock"! Worth saving!)
4 oz Thinly sliced Napa or other cabbage or leafy greens (optional)
1/2 to 2 tsp Cajun seasoning, depending on your heat tolerance
2 tsp or so Mrs Dash Lemony Seasoning
1/8 cup chicken stock. I prefer instant bullion made with pale ale beer.
2 tsp Fish Sauce (optional)
Mix seasonings and lemon juice into 1/8 cup olive oil, mix well. Set to the side for 10 minutes
to let flavors penetrate the oil. Mix well again. Liberally baste both sides of the fish, cover and let marinate in fridge for 1/2 hour or so.
Mix fish sauce with chicken stock.
PREPARATION:
Spray a 9 x 13-inch baking dish with cooking spray.
Combine spinach, mushrooms, other greens or cabbage, 2/3 of the shallots, garlic, and red pepper. Pour chicken stock over, and toss well. Spread on bottom of the baking dish.
Arrange the filets over the spinach and sprinkle with chopped tomato, remaining shallots, garlic and pepper. Cover the baking dish with foil and bake at 350° for 25 minutes, or until fish flakes easily with a fork.
Excellent with wild rice!
8 to 10 oz fresh Spinach, rinsed and dried
1/8 cup sliced shallots ( or green onion)
3 cloves of garlic, sliced
2-4 small tomatoes, diced
1 small red pepper, sliced in 2 inch lengths
1/8 cup olive oil
2 tsp lemon juice
4 oz or so Shiitake (or any) mushrooms, sliced (optional)
(Dried and rehydrated Shiitake are preferred.)
(Squeeze excess water from mushrooms if rehydrated. Save liquid; it is
an amazing mushroom "stock"! Worth saving!)
4 oz Thinly sliced Napa or other cabbage or leafy greens (optional)
1/2 to 2 tsp Cajun seasoning, depending on your heat tolerance
2 tsp or so Mrs Dash Lemony Seasoning
1/8 cup chicken stock. I prefer instant bullion made with pale ale beer.
2 tsp Fish Sauce (optional)
Mix seasonings and lemon juice into 1/8 cup olive oil, mix well. Set to the side for 10 minutes
to let flavors penetrate the oil. Mix well again. Liberally baste both sides of the fish, cover and let marinate in fridge for 1/2 hour or so.
Mix fish sauce with chicken stock.
PREPARATION:
Spray a 9 x 13-inch baking dish with cooking spray.
Combine spinach, mushrooms, other greens or cabbage, 2/3 of the shallots, garlic, and red pepper. Pour chicken stock over, and toss well. Spread on bottom of the baking dish.
Arrange the filets over the spinach and sprinkle with chopped tomato, remaining shallots, garlic and pepper. Cover the baking dish with foil and bake at 350° for 25 minutes, or until fish flakes easily with a fork.
Excellent with wild rice!
