Seasoned Swai Fish Fillet
- cooking spray
- 4 (4 ounce) fillets swai fish
- 2 tablespoons margarine
- ¼ cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro (optional)
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.
- Place fish fillets into the prepared pan.
- Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Brown Butter Gnocchi with Mushrooms and Chard
- ¾ lb. Gnocchi
- 4 oz. Cremini Mushrooms
- 2 Cloves Garlic
- 1 Bunch Chard
- 1 Bunch Thyme
- 2 Tbsp. Butter
- 2 Tbsp. Grated Parmesan Cheese
- 1 Shallot
- Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate.
- In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Add the whole thyme sprigs and cook, stirring occasionally, 1 to 2 minutes, or until the mushrooms are browned and softened.
- Reduce the heat to medium and add the butter to the pan. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Carefully remove and discard the thyme sprigs.
- Add the garlic, shallot, and chard stems to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the chard leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.
- While the vegetables cook, add the gnocchi to the pot of boiling water; cook 3 to 4 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.
- Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!
Gingered Coleslaw with Golden Raisins
- 1 small head savoy cabbage, cored
- 1 large carrot
- 3 tablespoons mayonnaise
- 1 tablespoon finely minced ginger (from one 1-inch piece)
- 1½ teaspoons finely minced garlic (from 1 small clove)
- 1 tablespoon unsalted butter
- ¼ cup golden raisins
- 1 tablespoon sherry vinegar
- Fine sea salt
- Freshly ground black pepper
- Shred the cabbage and julienne the carrot (cut into thin slivers). Combine in a bowl with the mayonnaise, ginger and garlic and mix well.
- Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Mix the warm raisins into the slaw and add the vinegar and salt, sugar and pepper to taste. Cover and refrigerate until ready to serve.