Belated St.Patrick's Day Food

  I apologize for not posting much lately, and for the fact that most of my posts have not been about food.

Theoretically this is supposed to be a food blog, right?

Between job searching (which I'm finding difficult. I attended a job fair yesterday which told me all I needed to know about the economy here, as if I needed a reminder) dog exercising, studying, and doing all my regular 'stuff', I haven't had the desire to post, or even to cook or photograph anything I would blog about.

I did make my usual for St.Patrick's Day, though, which can be made any time.

The picture above is champ. I basically make my regular mashed potatoes with the addition of green onions, and melt a pool of butter in the center. I do make this at other times, but I ALWAYS make it for St.Patrick's Day.

The other thing I always make is a fish dish based on one from Island Cottage, Hare (Heir) Island, County Cork, Ireland.

What, you may be asking yourself, no corned beef and cabbage?

Um, no.

First of all, it's not Irish, it's Irish-American.

Second, I don't eat beef, and I find corned beef to be fatty anyway. And what could be more Irish than fish?

               Halibut with Tomato-Spinach Sauce

SAUCE

- 1/4 cup finely chopped shallots

- 1/4 cup (4oz.) white wine vinegar

- 1/4 cup (4oz.) dry white wine

- 1/2 cup (4oz.) whipping cream

HALIBUT

- 3 tbls. olive oil

- 12 oz mushrooms, chopped

- 1/2 tsp. dries crushed red pepper

- 2 medium zucchini (courgette) trimmed and cut into matchstick-size strips

- 4 8oz halibut fillets (I've used other white fish too, at least 1 inch thick and it comes out great)

- 1/2 cup (1 stick) chilled butter, cut into pieces

- 2 medium tomatoes, seeded and chopped

- 2 tablespoons chopped fresh spinach

FOR SAUCE: Combine shallots and vinegar in heavy small saucepan. Boil until most of the liquid evaporates, about 4 minutes. Add wine; boil until most of the liquid evaporates, about 3 minutes. Whisk in cream and set aside.

FOR FISH: Preheat oven to 400F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about12 minutes. Add zucchini and saute 2 minutes. Season to taste with salt and pepper.

                                    

Meanwhile, lightly oil baking sheet. Place fish on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.

Bring sauce to simmer. reduce heat; add butter and whisk until just melted. Remove from heat. Mix in tomatoes and spinach. Season with salt and pepper.

Serve with champ. Place fish on mushroom mixture, spoon sauce around and over fish and serve.

Serves 4.

NOT for when you are short on time, a good weekend meal.

   

Comments

[chrisb]

I love champ and did a post on it in the past.

I like the look of this recipe and might have to give it a try.

[Kaycie]

I'm not much on fish, but the potatoes look divine.

[Anglophile Football Fanatic]

The mashed potatoes look yummy & very Irish. But, you know? The hubby and I eat beef & not fish!

[Alix]

Those mashed potatoes looks fabulous, what isn't made better by butter!
The fish looks yummy too.
Thanks for still commenting even though your busy and stressed - I do like hearing from you :)
Good luck with the job hunting, I'm heading down that path too now!

[Deborah]

Looks fabulous Lisa. I LOVE champ! Mmm... The halibut looks good too (minus the zuccini, coz I'm weird like that!) I don't cook fish enough and really need to!

[PENSIEVE (the ROBIN one)]

Oh, my, Lisa. The potatoes got my attention but halibut is one of my favorite fish(es?) to eat.

Y.U.M.!!! Wahoo for recipes!!