Tuesday, August 17, 2010

Skillet Fish with Summer Medley

This is my "we-need-to-eat-in-a-half-hour-and-nothing-is-prepared!" dish. Simple, quick, frugal, and yummy.

  • 1 serving of fish for each person
(pulled out of freezer, throw in warm (not hot!) water to defrost)
  • 1 small summer squash per person
  • 1 or 2 small tomatoes per person
  • (Other random veggies about to die if not consumed.)
  • fresh basil, oregano, or parsley if available
  • little bacon drippings or other fat
  • salt to taste
  • garlic, paprika, dill

While fish is defrosting, wash and slice thinly the summer squash or zucchini. That goes into the pan on medium heat along with the fat. Stir often while slicing tomatoes. When squash is starting to turn clear and get lightly browned, toss in tomatoes. Continue to move quickly, add more fat if needed, and season with a tsp or so of salt, and fresh spices. Basil is the best of course, either dried of fresh.

Once that is done transfer to a plate, add some more fat to the pan and put in the fish. Turn heat down a little bit. Season generously with garlic, paprika, and dill. Put a lid on and allow to cook for a few minutes, until fish starts to be flaky. You may need to rotate the fish depending on how evenly your pan heats, but their should be no need to flip the fish with the lid on.

Serve immediately and don't have leftovers. These don't reheat well, but taste amazing when first prepared!
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