Aug
12

Beets and Bluefish (Serves 2)

by

For the beets and beet greens

3-4 fresh beets, with greens

3 T red wine vinegar

2 T finely chopped red onion

2 T pine nuts

2 T olive oil

For the bluefish

2 3-oz pieces of bluefish (or other white, firm fish)

1/2 c. panko bread crumbs seasoned with onion powder, salt, and pepper

1/4 c. milk

Tender Beets

Remove the greens from the beets, leaving about 2-3 inches of stem. Set aside.

Wash the beets well and place in a large saucepan. Cover with water. Bring to a boil over medium heat. When boiling is reached, add a pinch of salt, cover, and reduce heat to medium low. Cook covered for approximately 45 minutes, or until the beets are almost fork/knife tender. Drain well and run under cold water immediately. Peel and dry the beets.

Preheat the oven to 450 degrees.

Cut the beets into 1/4-inch slices. Place on an ungreased cooking sheet. Drizzle with olive oil. Roast in the preheated oven for approximately 15 minutes, or until tender. Serve with freshly cracked black pepper.

Warm Beet Green Salad (shown under the bluefish)

(Like most greens, when cooked, beet greens reduce significantly. Use all of the beet greens, even if you’re not cooking all of the beets.)

Wash the beet greens thoroughly. Remove stems and tear the leaves into medium-sized pieces. Place on a paper towel, and set aside to dry.

Toast the pine nuts in a large skillet. Be careful, they can burn quickly. Toss is the dried beet greens and the red wine vinegar. Cook on medium low until the greens have wilted. Turn off the heat, add the red onion and some freshly cracked black pepper, and stir to combine. (The onion is getting warm, but will retain some of the “crunch.”)

Serve warm (though it’s pretty good cold as well).

Baked Panko Bluefish

Preheat the oven to 350 degrees.

Combine the panko bread crumbs with the onion powder, salt, and pepper. Set aside.

Pour the milk into a shallow dish. Add the bluefish pieces and let soak for about 5 minutes. Drain and dredge the fish in the panko bread crumbs. Shake off excess bread crumbs and place on a lightly oiled cookie sheet. Bake until opaque, approximately 7-8 minutes.

Serve on bed of Warm Beet Green Salad.

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