As I mentioned in my last post, this project just passed the 6-year mark, and a lot has changed since I first started it–careers, cities, kitchens, vehicles, family, presidents, even dietary preferences.
For the last two years, we’ve been sticking to a plant-based diet, with the very occasional seafood or dairy indulgence (however, traditional meat itself is totally gone). We’ll still go out for a real sushi dinner here and there (although, not lately due to coronavirus), and every so often, I’ll make a recipe like 11-9: Fried Jumbo Shrimp with real shrimp as a treat.
“Fruit from the sea” as a description for shrimp seems strange to me, even though I know Simply Delicious didn’t coin the term. “Fried Jumbo Shrimp” is what they use to lure you into mediocre chain restaurants–it’s not quite haute cuisine.
I’m not doing a good job of selling you on this dish, am I? Well, since fried food doesn’t travel well as takeout, maybe you’d like to take this “opportunity” to learn how to fry your own?
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.
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. 🐟
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.
1-17: Tuna-Stuffed Tomatoes wouldn’t be my first suggestion as an appetizer for a party, but for a light lunch for myself, I thought it would be a good idea to attempt this recipe. Jamie was not interested in tomatoes or tuna at the time, so more for me!
I really liked these tomatoes, I would eat them again if I didn’t have to do the preparation work.
Although I thoroughly enjoy eating fish, I don’t have a ton of experience in cooking fish. My father used to grill large-mouth bass that we caught on our summer fishing trips. This recipe, 11-7: Grilled Red Snapper definitely took me back to those times. 🎣
The recipe calls for Red Snapper, but I used the same technique with some Pacific Rockfish that we had on hand.