99 Problems But a Fish Ain't One.
October 21, 2018
When Diva N realized that this month's dinner club would be our 99th gathering - and that, in all that time, we'd never had dinner that was fish or seafood-themed - this theme just seemed too perfect. She asked the divas to bring a fish or seafood dish - and asked that the dessert diva be creative!
Packets of Bluefish with Peperonata
-from my Fish Wihtout a Doubt cookbook
-can substitute other fatty fish: mackerel, mahi mahi, or swordfish
i had swordfish steaks, rather than swordfish fillets, which were quite thick and took quite a bit longer to cook. i wanna say another 20-30 minutes total, but i just kept doing it a few minutes at a time and then checking one packet with a fork to see if it was cooked through. extremely unscientific.
-N
Peperonta (see below)
4 6-ounce swordfish fillets
1/2 c. minced kalamata olives
1 T olive oil
1 T chopped fresh parsley
salt & pepper
Preheat the oven to 400 degrees. Fold 4 18x12 inch pieces of aluminum foil in thirds to make a packet.
Divide the peperonata between the packets, spooning it in to the center of each.
Season the fish with salt & pepper and place on the peperonata.
Stir the minced olives and olive oil together in a small bowl and divide the olive paste among the fish, spreading it on each fish with the back of a spoon.
Close the packets, set them on a baking sheet, and cook for 15 minutes.
Open each packet carefully (there will be both steam and hot liquid wanting to escape). Slide the fish and peperonata on to a plate, sprinkle with parsley, and serve.
Peperonata
1/4 c. olive oil
1 medium onion, cut in to thin slices
2 garlic cloves, minced
4 anchovies, minced
3 large bell peppers (yellow and red) cut in to thin slices
1 anaheim or hungarian wax pepper de-seeded and cut in to thin slices
1 1/2 c. chopped tomatoes
2 tsp. fresh thyme leaves
salt & pepper
Heat a wide deep skillet over high heat. When the pan is hot, add olive oil and onions. Saute', stirring often, until the onion starts to soften (about 2 minutes). Add the garlic and anchovies and saute', stirring until the garlic is fragrant (about 30 seconds). Add the peppers, season with salt & pepper, and saute', stirring often, for 3 minutes. Add the tomatoes and thyme. Cover and reduce the heat to medium-low. Simmer for 30 minutes, or until the peppers are very tender.
Let the peperonata cool to room temp. before serving or storing. It will keep for about 4 days in the fridge. Check the seasoning before serving.
-from my Fish Wihtout a Doubt cookbook
-can substitute other fatty fish: mackerel, mahi mahi, or swordfish
i had swordfish steaks, rather than swordfish fillets, which were quite thick and took quite a bit longer to cook. i wanna say another 20-30 minutes total, but i just kept doing it a few minutes at a time and then checking one packet with a fork to see if it was cooked through. extremely unscientific.
-N
Peperonta (see below)
4 6-ounce swordfish fillets
1/2 c. minced kalamata olives
1 T olive oil
1 T chopped fresh parsley
salt & pepper
Preheat the oven to 400 degrees. Fold 4 18x12 inch pieces of aluminum foil in thirds to make a packet.
Divide the peperonata between the packets, spooning it in to the center of each.
Season the fish with salt & pepper and place on the peperonata.
Stir the minced olives and olive oil together in a small bowl and divide the olive paste among the fish, spreading it on each fish with the back of a spoon.
Close the packets, set them on a baking sheet, and cook for 15 minutes.
Open each packet carefully (there will be both steam and hot liquid wanting to escape). Slide the fish and peperonata on to a plate, sprinkle with parsley, and serve.
Peperonata
1/4 c. olive oil
1 medium onion, cut in to thin slices
2 garlic cloves, minced
4 anchovies, minced
3 large bell peppers (yellow and red) cut in to thin slices
1 anaheim or hungarian wax pepper de-seeded and cut in to thin slices
1 1/2 c. chopped tomatoes
2 tsp. fresh thyme leaves
salt & pepper
Heat a wide deep skillet over high heat. When the pan is hot, add olive oil and onions. Saute', stirring often, until the onion starts to soften (about 2 minutes). Add the garlic and anchovies and saute', stirring until the garlic is fragrant (about 30 seconds). Add the peppers, season with salt & pepper, and saute', stirring often, for 3 minutes. Add the tomatoes and thyme. Cover and reduce the heat to medium-low. Simmer for 30 minutes, or until the peppers are very tender.
Let the peperonata cool to room temp. before serving or storing. It will keep for about 4 days in the fridge. Check the seasoning before serving.
Swedish Fish Fudge
Ingredients
Ingredients
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 2 cups white chocolate chips
- 4 drops of Swedish Gummy Flavoring (see below recipe for where to buy)
- 7-ounce jar marshmallow crème
- Mini Swedish Fish for garnish
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the Swedish Gummy flavoring and marshmallow crème and mix until well blended.
- Pour into prepared pan.
- Top with mini Swedish Fish. Push slightly down on the candy so that it sticks to the fudge.
- Let cool to room temperature. Then lift out of the pan and onto a cutting board. Cut into whatever amount you want.