Open-Faced Blackened
Stewed Okra and Fresh Tomato, Cooking Light June 2011
This was a ready-in-30-minutes meal, and I thought it was pretty good.
The side is stewed okra with corn and fresh tomatoes. Since I used frozen okra and corn, this potentially could be made any time you have a tomato and onion handy. It reminds me of something that they would serve at Redbones, our favorite BBQ restaurant/food truck, but we think they would add in some bacon. I will do that next time. This is fast to put together, then just simmers for 20 minutes.
Meanwhile, you rub the fish with some spices and throw it into the cast-iron skillet. The grocery store's fishmonger was almost closing up, so he only had halibut. That's fine, because sometimes catfish tastes a little odd anyway. This is pretty quick to cook, but while it's on the stove you have just enough time to mix together yogurt, lime, and honey with the (precut, bagged) coleslaw vegetables and cilantro.
It's an open-faced sandwich, so the slaw, fish, and more slaw goes on top of a toasted slice of sourdough bread. We went local with Iggy's bread, and I can't wait to have the extra for breakfasts this week.
The coleslaw is a little atypical. For one thing, I put in the whole bag instead of just two cups, so the dressing didn't quite coat it as much as it maybe should have. You could taste both the sweet honey and the sour yogurt+lime, and it was a sort of strange combination... the flavors didn't really meld together, they were just distinct. Maybe I didn't mix it well enough. We'll see tomorrow if the flavors have permeated a little more.
G thought it was good too, so we'll keep the recipe. It's nice and fast.
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