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Well, well, well — do I have a treat for you!!
Another week, another dinner party. OK — “party” is a bit of a stretch. More like — cooking dinner for a friend 🙂
BUT anyways — I have got one heck of a menu for you tonight!
So I was strolling through the grocery store, and I came upon a jar of capers. And I *love* capers — They’re pickled little flower buds that have a bright, briny zing of flavor that goes wonderfully with fish and pasta.
So right then and there I decided to make a dish that included these little bad boys.
SO – I served a super flavorful artichoke, caper pasta with AMAZING broiled hake fish!
Let me just take a minute to talk about this fantastic fish. It was recommended to me by my fish monger. It was the catch of the day (wild, ocean caught), and his personal favorite! So I had to give it a try. And ohmygosh. This is 2nd ONLY to Sea Bass. This fish was SO flakey, moist, buttery, meaty-yet-delicate, and reminded me a lot of sea bass! It’s a member of the Cod family, and is lovingly referred to as “poor man’s lobster.” YOU’VE GOT TO TRY IT.
Plus, this whole meal is gluten free and Paleo!
So, if I haven’t sold you on this menu yet —
Here’s what you need: (Serves 2-3)
Hake Fish (1/2 lb. per person)
1 Tbsp EVOO
Lemon zest and juice
Salt and pepper
3 servings brown rice or quinoa spaghetti (or pasta of choice)
1/2 onion, diced
3 garlic cloves, minced
8 baby bella mushrooms, sliced
1 cup frozen artichoke hearts, quartered
3 vine ripened tomatoes, seeded and diced
1 tsp dried oregano and basil
1/2 cup white wine
1/4-1/2 cup vegetable stock
12 kalamata olives, sliced
1/3 cup capers, drained and rinsed
reserved pasta water ((Literally grab a mug, and put some pasta cooking water in it before you drain out the pasta))
Preheat the broiler in the oven. On a tinfoil-lined, olive oil-sprayed baking sheet, place your hake fillet. Drizzle it with 1 Tbsp EVOO, and top with the zest and juice of one lemon, salt and pepper. Broil for 10 minutes until flakey.
Boil your pasta, according to package directions. ((In my humble opinion, this brand makes hands down, the best gluten free pasta. — NOT sponsored))
Meanwhile, sauté the onions in 1 Tbsp EVOO with salt and pepper. After they soften for about 5 minutes, add the garlic and dried herbs. After a minute, add in the mushrooms, and cook for 5 minutes until they brown. Deglaze with the white whine and let reduce.
Next, stir in the frozen artichoke hearts and allow them to defrost. (This will only take a minute.) Then, stir in the tomatoes and vegetable stock. Let them warm through, and it is now ready for the pasta! Right before you add in the pasta, stir in the olives, capers and most (reserves some for garnish) of your fresh basil. Add some reserved pasta water to help create a silky sauce.
This pasta was SO YUMMY! There was a tang that you can only get from those little capers! The mushrooms added an earthy meatiness, the basil offered a burst of freshness, while the artichokes offered depth of flavor and great texture! Paired with the lemony, delicate hake fish, we were practically licking our plates!
And it was so beautiful! It looked like the Italian flag with the red, white and green! Not to mention, it was so rustically fabulous with that homemade sauce. My guest couldn’t believe that I made it!
And finally, that hake fish — when I say it was flakey — it was flakey! They don’t call it “poor man’s lobster” for nothing! It was almost sweet — not fishy at all! Next time I see hake fish, your girl is getting it!!
What’s your favorite type of pasta?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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