Evening Edge

By Jacqueline Church

Aug 21, 2008 2:22 AM | Link to this

Rick Moonen's (a href="http://celebritychefs.suite101.com/article.cfm/fish_without_a_doubt) [Fish Without a Doubt] is THE great new fish bible! I just made my second dish from it. Clear easy recipes that work.

Mark you calendars for the second annual Teach a Man to fish blog event, too. We have chefs, readers, bloggers, home cooks all sharing recipes and stories about choosing sustainable seafood.

Jacqueline Church
(a href="http://theleatherdistrictgourmet.wordpress.com)[The Leather District Gourmet]

By Beverly

Aug 20, 2008 4:34 PM | Link to this

Hi Virginia,
This is really a "Fish" question. I have been told by some that using frozen fish is actually better because if you purchase from the right source(one that you trust), you can be assured it is flash frozen on the boat so once thawed at home prior to dinner prep, you are assured of the freshest fish. I was also told that most fish purchased from seafood counters was frozen before being put on display. Can you weigh in on this topic? Love your cookbook and all the recipes! You're the Best, Beverly

By Evan

Aug 20, 2008 3:43 PM | Link to this

Hi Virginia!
I'm growing both straight neck and crook neck squash this year and can't wait to try your recipe with both types. The straight neck squash plant is very contained and doesn't take over the garden-I recommend it for containers and smaller gardens.

By virginia willis

Aug 20, 2008 3:40 PM | Link to this

It is very classic technique to remove the sharp bitterness of the garlic. It would be similar to roasting garlic, as well. If you try it let me know what you think! After the comments section closes you can email me at my website, www.virginiawillis.com. Bon Appetit Y'all! VA

By Meryl

Aug 20, 2008 1:29 PM | Link to this

Sounds like a yummy recipe! I'm curious about the garlic sauce - I've never heard of boiling garlic like you do in this recipe. What does this process do for the sauce?

By virginia willis

Aug 18, 2008 9:26 PM | Link to this

Here's the sole recipe with the tomato and garlic sauces. Best, VA

SOGLIOLA ALLA RIMINESE
Sole Roasted with Seasoned Bread Crumbs
SERVES 4

FOR THE TOMATO HERB SAUCE:
2 sprigs fresh parsley, chopped
7 fresh chives, chopped
3 sprigs fresh tarragon, chopped
1 small tomato, diced
3/4 cup extra-virgin olive oil

FOR THE GARLIC SAUCE:
Cloves from 1 head garlic, peeled
1 egg yolk
1/4 bunch parsley, chopped
Juice of half a lemon


FOR THE FISH:
1/2 cup fresh bread crumbs
1/4 bunch parsley, chopped
8 sprigs fresh tarragon, chopped
4 small cloves garlic, peeled and minced
1 teaspoon red pepper flakes
1/4cup extra-virgin olive oil
4 8 ounce fish filets such as sole, flounder, talapia

For the tomato-herb sauce: Combine the parsley, chives, tarragon, tomato, and olive oil in a small bowl. Season with salt and pepper. Set aside.

For the garlic sauce: Place the garlic cloves in a small saucepan with 1 cup cold water. Bring to a boil over medium-high heat, then drain. Repeat process 6 times, always starting with cold water. Place the softened garlic, egg yolk, parsley, lemon juice, and olive oil in a blender; blend until creamy. Set aside.

For the fish: Heat the oven to 450ý. Combine the bread crumbs, parsley, tarragon, garlic, and red pepper flakes in a small bowl. Brush each fish with olive oil, season with salt, then dust top side with bread-crumb mixture. Place fish on an oiled baking sheet and bake until bread crumbs are browned and fish is opaque, 5 to 7 minutes. Serve immediately with tomato and garlic sauces.

By FCM

Aug 18, 2008 8:27 PM | Link to this

Hey Brian,

We've 'spoken' before. Thank you for stating the difference. I will give some thought to what I would really like to see...probably things that are econimical but upscale in taste. I am allergic to shellfish so those leave me flat. Not big on fish but working on it.

FCM
A big reader of the Evening Edge :o)

By Carol and Dean Rice

Aug 18, 2008 12:25 PM | Link to this

Hey Virginia!


This sounds great-can't wait to try it.

All the best,

Carol and Dean

By Brian from EveningEdge.com

Aug 18, 2008 10:16 AM | Link to this

p.s. to my other post: If you have suggestions or feedback about Dinner Dare, we have a separate thread going in the Check it Out blog. We'd love to hear suggestions for next time.

By Brian from EveningEdge.com

Aug 18, 2008 10:08 AM | Link to this

FCM: This is different from the 5:30 Challenge in that we don't place limits on the number of recipes. But it's similar to the 5:30 Challenge in that we are offering dishes by great chefs that are ready in 30 minutes or less.

The focus of EveningEdge.com is to help busy Atlantans find practical solutions to tonight's dinner. We hope that Dinner Dare is within the spirit of that mission.

Tell us more about what you'd like to see in terms of innovative dishes. Along the lines of the Saving Southern Food or something else?

Brian O'Shea
The web guy at EveningEdge.com