Ruedi went on the hunt for some white fish fillets, but had trouble finding anything fresh and worth the purchase. He came home with two rainbow trout and I think he may have gotten a little too attached. He got over his crush and proceeded to do a fantastic job of deboning these fish. Once prepared, the result was a light, summer meal, worthy of repeating itself.
From Bravo! Best of Bridge Cookbook. pp 150-151
Serves 4
- 4 skinless firm white fish fillets (each about 5 oz/150g)
- 4 t cajun seasoning
- 2 T vegetable oil
- 1 T butter
- 2 cups frozen corn kernels
- 4 tomatoes, seeded and roughly chopped
- 1 1/2 cups drained rinsed canned black beans
- 4 green onions, thinly sliced
- 2 T chopped fresh cilantro
- salt and pepper to taste
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper or greased foil. Rinse fish and pat dry with paper towels. Rub tops with cajun seasoning. In a large skillet, heat oil over medium heat. Add fish, seasoned side down, and fry for 1 to 2 minutes or until quite dark brown. Transfer fish, browned side up, to prepared baking sheet. Bake for 7 to 10 minutes or until fish is opaque and flakes easily with a fork.
Meanwhile, in another large skillet, melt butter over medium heat. Saute corn until starting to brown, about 5 minutes. Add tomatoes and black beans; saute for 2 to 3 minutes or until slightly thickened. Stir in green onions and salt and pepper to taste. Remove from heat and stir in cilantro. To serve, spoon corn medley into the center of each plate and place a fish fillet on top.
When I was growing up, I usually ate vegetables because I had to and beets offered no exception. Even their sweetness or delectable shade of purple couldn't tempt me. Thankfully, time and my evolving taste buds have made me a fan, although I prefer them paired with other interesting ingredients such as nuts and cheese. This unconventional salad was yummy with a little bbq'd chicken (thanks Ruedi). No surprises here: the cheese and nut combo sold me on the recipe.
From: Bravo! Best of Bridge Cookbook. p 71
Serves 6
- 5 medium-sized beets, trimmed
- 1 small red onion, thinly sliced
- 4 T red wine vinegar
- 2 T olive oil
- 1/2 cup sour cream
- 1/2 cup chopped pecans
- chunk of blue cheese (ie. Roquefort, Stilton, etc.)
Preheat oven to 450F. Wrap beets individually in tin foil, place them on a cookie sheet and bake them in the oven for approximately one hour. Remove beets from the oven and their foil and let cool. Chop them into matchstick pieces. In a large bowl, combine beets and onion, add vinegar and oil; toss to coat. Gently stir in sour cream. Sprinkle with pecans and crumble cheese over top. Season to taste with pepper.
I don't believe I've ever tried fish tacos at a restaurant, but when I went looking for inspiration in an old Best of Bridge cookbook, I found two fish recipes that felt like summer. I have to admit, my photography skills need a little upgrading. This pic bites. I just hate posting a recipe without a photo. The cookbook that this came from didn't have an accompanying picture and I was miffed that I had to imagine how fabulous the end product looked. Maybe this is why the ladies behind the Best of Bridge didn't bother with a picture.
The tacos were light and delicious, but this post was a bit of an excuse to post a picture of the stilton cheesecake I picked up at Notable, one of my favorite new restaurants in Calgary. I have no idea what was in the rhubarb compote or the berry puree that was served with it. Perhaps crack was folded in. Who cares?! This stuff is magic!!
From Bravo! The Best of Bridge Cookbook. p. 152
Serves 4
Chipotle Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 2 T chopped fresh cilantro
- 1 t pureed canned chipotle pepper (check the Mexican aisle of your grocer)
- 1/2 t salt
The Rest
- 500 g Skinless cod or other firm, white fish
- 2 T vegetable oil
- 1 T freshly squeezed lime juice
- 1/4 t cayenne pepper
- 1/4 t salt
- 8 soft corn or flour tortillas
- 4 tomatoes, chopped
- 4 cups shredded green and/or red cabbage
Chipotle Sauce
In a medium bowl, whisk together mayonnaise, sour cream, garlic, cilantro, chipotle pepper and salt. Cover and refrigerate for at least one hour, until chilled.
The Rest
Rinse fish and pat dry with paper towels. Place in a shallow dish. In a small bowl, whisk together oil, lime juice, cayenne and salt. Pour over fish. Cover and refrigerate for 30 minutes, until chilled. Preheat oven to 425F. Line a large rimmed baking sheet with greased foil. Wrap tortillas in a foil and place in oven. Remove fish from marinade, allowing excess to drip off and discarding marinade. Place fish on a prepared baking sheet. Bake for 5-7 minutes or until fish is opaque and flakes easily with a fork. Let cool slightly, then use a fork to flake fish into bite-size pieces. Transfer to a serving bowl and stir in enough chipotle sauce to moisten. Remove tortillas from oven. Let everyone make their own tacos with the tortillas, fish mixture, tomatoes and cabbage. Serve the extra chipotle sauce on the side.
