Fresh Food, Simple and Beautiful

I went to a farmer's market today. It was a small market that had more trinkets than produce. A quest for fresh tomatoes, that is why I was there. I kept looking and found one elderly lady with a rough-edged, cardboard box of shabby-looking, heirloom tomatoes. I picked out a few, paid and headed for the car.



As I was escaping, I crossed another booth where breads were set for sale. There, I spied a Focaccia bread with Rosemary--I had to have it!

So tonight I type with a full belly. One meaty tomato with all the sweetness and flavor it could hold and too many slices of bread that I dipped in Extra-Virgin Olive Oil.

Simple, tasty and just what I needed!

Salmon with Lemon, Capers, and Rosemary

Salmon with Lemon, Capers, and Rosemary


4 – 6 ounce salmon fillets
¼ cup EV Olive Oil
½ tsp ground black pepper
½ tsp salt
½ tsp fresh rosemary leaves
8 lemon slices
¼ cup lemon juice
½ cup white wine (Marsala is best)
4 tsp capers

Brush salmon with olive oil and season with pepper and salt. Place each piece of salmon in a sheet of aluminum foil. Top each fillet with two lemon slices, 1 tbsp of lemon juice, two tbsp of wine and 1 tsp of capers. Wrap up tightly in the foil.

Place on hot grill or a grill pan. Cook for ten minutes per inch of fillet thichness. Serve in foil (it holds all that delicious lemon-rosemary fluid!).

Tilapia Tacos with a Peach Relish

I found this in the August edition of Cooking Light. I used cod, because I had it on-hand, instead of tilapia.

Never before had I used Panko for a breading. It did a very nice job. I liked the texture, it was a great change.

I did think the breading could have more pizzaz. Next time I'll up the pepper, or add some Old Bay.

It was quick and easy. Give it a try!

Salsa:
2 C. finely chopped, peeled peach—about 2 medium
1.5 C finely chopped Red Onion
2 Tbsp., Chopped Cilantro
1 Tbsp. Fresh Lime Juice
½ tsp kosher salt
1/8 tsp ground red pepper
1 Jalapeno pepper, seeded and finely sliced
1 garlic clove, minced

Fish
1/2 cup Panko (Japanese bread crumbs)
½ tsp kosher salt
¼ tsp ground red pepper
1 pound, tilapia, cut in two-inch strips
Cooking spray
8-6 inch corn tortillas

Combine salsa ingredients in a medium bowl. Let stand for 30 minutes at room temperature.

Preheat oven to 375 degrees.

Combine Panko, salt, and red pepper in a medium bowl, add fish to bowl and toss to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 10 minutes or until desired doneness is achieved. Turn once to even out cooking.

Divide fish and salsa evenly among the tortillas.

Yield: 4 servings (two tacos and ½ cup salsa).

Cal. 250, fat 4.1g, Pro. 25.8g, Carbs. 30.6g