This recipe was submitted by a participating CSS shareholder, Michele Rifkin. Michele had improvised the original recipe [June 2010,Cooking Light] to include available farm fresh ingredients and she encourages us to have fun and do so the same. Michele's results were received with gratuitous praise from her family for preparing such a nutritious and delicious seasonal meal highlighting her best quality seafood available. I am eager to try this recipe this week and on behalf of Otolith it is worthy of mentioning to you.
Ingredients:1 lb. Yukon Gold Potato, cut in 1 1/2 inch pieces
2 Tbs. olive oil
1/2 tsp sea salt - optional
1/2 tsp fresh ground pepper or white pepper, ground
3 cups of cherry tomatoes
1/2 cup of light coconut milk
1 tsp curry powder
4 medium ears of cord, shucked and cut into 2 inch pieces
1.5 lbs of Rockfish, Mussles, or Prawns, in 5oz. portions
1 cup green onion, chopped
3 Tbs. fresh mint, chopped
Lime Wedges
To make successful substitutions keep the main theme of the dish intact and substitute only similar items for one another, such as sweet potatoes for Yukon Gold to replace one complex carbohydrate with another or yellow squash in place of tomato, etc.. If you omit the mint, lime or coconut milk or your results will be entirely different.
Preheat Oven to 400 degrees
Cook Time: 35 minutes; Prep. Time: 20 minutes
Combine:Potatoes, oil, salt and pepper in a large roasting pan, tossing well to coat and arranged single layer. Bake for 20 minutes and stir once after 10 min.
Mix:
After 20 minutes cooking, add tomatoes, coconut milk, corn and curry powder, scraping pan to loosen brown bits on bottom and incorporate flavors. Nestle seafood into vegetable mixture and continue to cook for additional 15 minutes at 400deg.or until vegetables are tender. Stir in green onions and copped fresh mint.
Serving Suggestion:
Spoon 3 cups of seafood mixture into each of 4 bowls; spoon cooking liquid evenly over the top. Serve with lime wedges.
Our continued thanks to all shareholders who made this past 2010 Winter Rockfish season possible for us and our fishing vessel, Sunset.
Ingredients:1 lb. Yukon Gold Potato, cut in 1 1/2 inch pieces
2 Tbs. olive oil
1/2 tsp sea salt - optional
1/2 tsp fresh ground pepper or white pepper, ground
3 cups of cherry tomatoes
1/2 cup of light coconut milk
1 tsp curry powder
4 medium ears of cord, shucked and cut into 2 inch pieces
1.5 lbs of Rockfish, Mussles, or Prawns, in 5oz. portions
1 cup green onion, chopped
3 Tbs. fresh mint, chopped
Lime Wedges
To make successful substitutions keep the main theme of the dish intact and substitute only similar items for one another, such as sweet potatoes for Yukon Gold to replace one complex carbohydrate with another or yellow squash in place of tomato, etc.. If you omit the mint, lime or coconut milk or your results will be entirely different.
Preheat Oven to 400 degrees
Cook Time: 35 minutes; Prep. Time: 20 minutes
Combine:Potatoes, oil, salt and pepper in a large roasting pan, tossing well to coat and arranged single layer. Bake for 20 minutes and stir once after 10 min.
Mix:
After 20 minutes cooking, add tomatoes, coconut milk, corn and curry powder, scraping pan to loosen brown bits on bottom and incorporate flavors. Nestle seafood into vegetable mixture and continue to cook for additional 15 minutes at 400deg.or until vegetables are tender. Stir in green onions and copped fresh mint.
Serving Suggestion:
Spoon 3 cups of seafood mixture into each of 4 bowls; spoon cooking liquid evenly over the top. Serve with lime wedges.
Our continued thanks to all shareholders who made this past 2010 Winter Rockfish season possible for us and our fishing vessel, Sunset.
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