Here’s another seafood recipe: 11: 30: Sea Bass with Peppers. To me, fish and peppers are not the most logical combination, but these veggies are mostly a garnish to serve alongside a rockfish (instead of sea bass) filet.
This is another dish where you can substitute the type of fish if you want–we split the rockfish filets between this recipe and the ones Jamie used for 11-21: Baked Whitefish with Shrimp.
12-25: Parmesan Rice with Shrimp is a great weeknight dinner option or even perhaps a side dish for a potluck or party. It has similarities to paella and risotto, but isn’t as time or skill-intensive as either of those. And as you can tell by the frequency of how much I’ve been posting lately (not much), anything quick is much appreciated.
I feel like they were trying to roughly capture the essence of Shrimp Etouffee with the flavors used in this recipe, but with much less work involved. Cajun/creole-inspired isn’t new for Simply Delicious, but it’s rarely executed faithfully.
Sometimes when you use recipes from old cookbooks, they can seem a bit “tone-deaf” when it comes to modern-day sensibilities about race and culture. Despite a questionable name, 11-36: Hong Kong Shrimp contains many ingredients commonly found in Chinese food.
I love the porcelain bowls they served the example dish in. The wooden chopsticks are also a great touch. What a great photo!
Almonds are grown in California in abundant numbers so luckily, the featured ingredient in 11-8: Almond Trout is fairly inexpensive for us. This is not the first recipe to include almonds in a main course. Jamie chopped some for the sauce of the 11-16: Indian Fried Fish and I added them whole to 9-27: West Indian Meat Casserole. Jamie also combined pork and almonds in 7-55: Sunday Pork Stew. Who could forget the chopped almonds in the sauce from the mauve chicken in 6-24: Mushroom-Almond Chicken? Once you go into desserts, Simply Delicious offers tons of recipes that contain this wondrous drupe, which is technically a seed, but commonly called a nut.
Pan-fried fish has to be my second favorite preparation of fish, second only to full frying in a deep fryer, of course.
Looking for an easy weeknight dinner? 11-19: Oven-Baked Red Snapper will remind you of the all-too-familiar crunchy oven-baked chicken, but with a lighter fishy twist. If you find yourself with some fish filets (red snapper not required), give this one a try.
Another way to look at this: a more elegant presentation of fish sticks. 🐟
More queue-cleaning–add 5-8: Royal Crêpes to the pile of other crêpe recipes that I’ve done over the course of this project. When I first started making crêpes for this project about 4 years ago now, I had never made crêpes before. Now I feel like I’ve got a pretty good handle on the concept, so let’s kick it up a notch with a “royal” version. 👑
Oh no–my mortal enemy: Hollandaise sauce. I’ve struggled with it in the past–will this be my redemption? Jump behind the cut and find out!
I had mentioned in 11-5: Lemon Pepper Scallops that we had a plan to cook more of the Fish/Seafood and Beef recipes since we had already gone through a good portion of the Chicken/Poultry, Pork, and Ground Meat/Sausage ones. Summer got busy, and not as many of those recipes got made as I had intended. I made 11-1: Steamed Halibut with Vermouth during those summer months but I never wrote about it until now (while I clear out the queue).
I’ll agree with the method of cooking being excellent: the fish component came out great. I’m not a huge pea or vermouth fan so the sauce was probably not one I would repeat, but it was a well-done sauce otherwise. Technique-wise I feel like it’s definitely one of Simply Delicious‘ stronger offerings–if you’re really into 1980s-style food.
I have never been known for my skills in preparing fish, but this recipe, 11-35: Grilled Pacific Halibut, helped me become a halibut grilling master! 🐟
Many of the times I failed at cooking fish, I did not marinate the flesh first. Skipping that step definitely makes a difference.
Editor’s note: By the looks of the notations on this card, my mother made this in what looks like July of 1995, although that last digit is difficult to clearly determine–her handwriting has always been a challenge. It might be 1990. She noted that it was “Very Easy” on the back–sounds like Adam may have had a similar experience.