Summer officially begins after Memorial Day. With the 90+ temperatures I've been experiencing for the past couple of weeks, you would have thought summer was half over. No such luck. My family and I try to make the best of the heat, by staying indoors and planning activities around the weather. The only bonus is that it doesn't get dark until close to 830 in the evening, which gives me plenty of time to finish my errands.
I spent Friday evening preparing grilled fish with artichokes. My husband and I found a great recipe using both of those ingredients. He had a big exam on Saturday morning, so we wanted to have a healthier meal, with an increase in omega-3 fatty acids. He has been taking an omega-3 supplement daily for almost 2 years, due to its ability to reduce anxiety, in addition to helping reduce the risk of cardiovascular disease.
Adapted from the Wall Street Journal's (WSJ) recipe, Grilled Fish with Artichoke Caponata (http://online.wsj.com/article/SB10001424052748703580004576180800765763680.html), we used fewer ingredients and shortened the cooking time:
1 onion, finely chopped
1 bag, frozen artichoke hearts
1/4 cup olive oil
Wild Caught frozen fish filets
1 can tomato sauce
1/4 cup white wine vinegar
5-6 celery stalks, chopped
Salt and pepper, to taste
We microwaved the artichoke hearts and then soaked it in olive oil (the WSJ recipe asks to jar the artichokes- it may taste better, but takes longer). In the meantime, we sauteed the onion and celery. Once softened, we added the artichoke hearts, tomato sauce, and white wine vinegar. We simmered for 5-8 minutes and set aside. Then we grilled the fish filets (we used red snapper) in a little canola oil. Serve the artichoke caponata mixture over the fish. We usually add bread, but you could also use pasta or rice.
Both of us had never prepared artichokes, so we were a little weary of the recipe at first (in addition to being novice cooks). But, it was definitely worth it and we will make this again in the future. Packed with omega-3 fatty acids, my husband didn't even need to take his fish oil supplement!
I spent Friday evening preparing grilled fish with artichokes. My husband and I found a great recipe using both of those ingredients. He had a big exam on Saturday morning, so we wanted to have a healthier meal, with an increase in omega-3 fatty acids. He has been taking an omega-3 supplement daily for almost 2 years, due to its ability to reduce anxiety, in addition to helping reduce the risk of cardiovascular disease.
Adapted from the Wall Street Journal's (WSJ) recipe, Grilled Fish with Artichoke Caponata (http://online.wsj.com/article/SB10001424052748703580004576180800765763680.html), we used fewer ingredients and shortened the cooking time:
1 onion, finely chopped
1 bag, frozen artichoke hearts
1/4 cup olive oil
Wild Caught frozen fish filets
1 can tomato sauce
1/4 cup white wine vinegar
5-6 celery stalks, chopped
Salt and pepper, to taste
We microwaved the artichoke hearts and then soaked it in olive oil (the WSJ recipe asks to jar the artichokes- it may taste better, but takes longer). In the meantime, we sauteed the onion and celery. Once softened, we added the artichoke hearts, tomato sauce, and white wine vinegar. We simmered for 5-8 minutes and set aside. Then we grilled the fish filets (we used red snapper) in a little canola oil. Serve the artichoke caponata mixture over the fish. We usually add bread, but you could also use pasta or rice.
Both of us had never prepared artichokes, so we were a little weary of the recipe at first (in addition to being novice cooks). But, it was definitely worth it and we will make this again in the future. Packed with omega-3 fatty acids, my husband didn't even need to take his fish oil supplement!
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