just me

Big Fish Sandwiches with Rosemary Potatoes

In Fish, Sandwiches, Vegetables on February 17, 2010 at 5:45 pm

Who likes onions on their fish? ME!

So I was shopping for seafood the other day, when my eyes and my heart were arrested by the most beautiful tilapia fillet I’ve seen in a loooong time. It was big, pale, perfectly formed…so I elbowed the old ladies in from of me out of the way so I could get to it first. I was so proud of it! I carried my new purchase home, and I was astonished by how light it felt – like a feather! I looked at the sticker, and it said it was a little over a half pound. Zoiks! Despite it’s size, it was a very loose, airy fillet, I supposed. And I needed to feed two gorillas with it. Hoboy. What to do?

Fish sandwiches to the rescue! Fill ’em up with bread an lettuce, and they won’t realize they get a paltry 1/4 pound of fish each! But fish sandwiches are so repetitive – lettuce, tomato, tartar sauce. Boooring. So I decided to experiment a bit, just to see what would happen. As it turns out, this was one of the good ones! Oh, it was delicious. A beautiful melange of flavors. Divine. And rosemary potatoes, to boot! Go to it!

Fish Sandwiches – Experiment 1

Ingredients:

1/2 pound tilapia fillet

1/2 cup onion sliced THIN (as in, you can read through it.)

salt, pepper, basil

4 thick slices bread, lightly toasted

2 tablespoons pesto

1 Roma tomato, sliced thin

2 large leaves of lettuce (I used iceberg, use what you have)

1 tablespoon tzatziki

Directions:

Rub the fish with salt, pepper, and dried basil. Really coat the sucker.

Saute onions in olive oil over medium-high heat for a couple of minutes, until they get tender, then push them to the cooler side of the pan (only you know where that is on your particular pan. If you cook often, it’s that side you curse when you’re making eggs), and add the fish. Don’t flip the fish too often – you want to sear each side nicely, and the middle will remain moist and delicious. Cook until opaque.

Keep the onions separate from the fish! Never the twain shall meet! Otherwise you’ll have a devil of a time trying to separate them.

Now let’s build our sandwich:

Lay out two slices of bread. I had a homemade loaf that I hacked two honkin’ slices off of, therefore, I am superior.

Spread each slice with 1 tablespoon pesto. Nice and thick, you know. It’s flavoricious.

Divide the tomato slices evenly between the two sandwiches, and arrange directly on top of the pesto. You’ll thank me for this.

Fold the lettuce leaf as necessary to fit, and place that on top of the tomato.

Cut the fish into large, rough chunks, and place on top of the lettuce.

Remember the onion? Now’s the time! Divide them equally between the two sandwiches, artistically scattering them across the top of the fish.

Drizzle each with a bit of tzatziki, add the top piece of bread, and you’re good! Better than good, in fact. You’re excellent.

Yes, they are delicious.

Rosemary Potatoes

Ingredients:

about 2 pounds petite red potatoes, quartered lengthwise

1/3 cup olive oil

1 tablespoon dried rosemary

salt and pepper to taste

Directions:

Soak the potatoes in ice water for an hour or so. I don’t know why (ask a chemist), but it helps tremendously.

Meanwhile, combine the oil, rosemary, salt, and pepper in a large bowl. Don’t be shy with the salt and pepper – remember potatoes tend to absorb salt, so if you don’t care a snap of the fingers for your arteries, be generous.

When the potatoes have finished soaking (wouldn’t you love a nice soak right about now?), add them into the bowl with the oil mixture, and give it a good toss. Make sure everything is nice and coated.

Line a baking sheet with aluminum foil, shiny side DOWN. Dump the potatoes onto the baking sheet, oil and all – but DON’T SCRAPE THE BOWL! Don’t wash it yet either. We’ll need that later.

Arrange the potatoes skin-side down, and make sure they don’t touch. Tedious, yes, but it makes a difference. Don’t they look like brave little soldiers all lined up?

Roast them at 425 for about 45 minutes. Don’t get alarmed – they’re supposed to get all brown and bubbly!

When they’re done, transfer the potatoes back to the dirty bowl from earlier – there should still be some oil and bits of rosemary sticking to the sides – and give them a brief toss. This kind of pumps up the flavor quotient a bit.

And now you’re done! Go enjoy the velvety softness of you potatoes. You’re welcome.

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