Sunday, August 30, 2009
Amberjack with Purple Spring Onions & Haricot Verts
I'm posting this recipe in honor of my faux-sister, the great Beet-Eating Champion of the Caribbean, who shares my first name, so I'll call her Diva Squared. I'm currently ensconced in her father's house outside San Francisco, eating their food, drinking their wine, and having a grand time! I've learned many valuable things from Diva Squared, including that Quidditch is now a popular intercollegiate sport in which boys and girls run around with broomsticks stuck between their legs, pretending they can fly like Harry Potter. Who knew? Tonight, we're off my Top Chef Bro's restaurant! I can't wait to see what he has in store for us. We'll be occupying the private dining room at Picco! I promise to report on the feast.
While Diva Squared mostly sticks to veggies, she also enjoys a little fish now and again, so this recipe is perfectly suited for her tastes. It's light, refreshing, delicious and super healthy - a great way to celebrate the end of summer, as she pointed out! So check out this recipe - I promise you'll love it!
Domestic Diva's Amberjack with Purple Spring Onions & Haricot Verts
2 amberjack fillets (also known as yellowtail)
bunch of purple spring onions, purple parts thinly sliced
2 cups yellow haricot verts, blanched
2 tbsp grapeseed oil
2 tbsp olive oil, plus more for drizzling
1 lemon, juiced
salt & pepper
First, blanch the haricot verts in boiling water for a few minutes, until tender but not overcooked. Place in cool water. Once they've cooled, remove from heat and drizzle with a little olive and season with salt and pepper.
Salt and pepper the amberjack fillets on each side. In a saute pan, heat the grapeseed oil over medium high heat until almost smoking. Add the amberjack fillets, sauteing for a few minutes on each side, until cooked through. Remove from pan and set aside.
Add the olive oil to the same pan and then saute the spring onions until tender. Finish with the lemon juice and season to taste with salt and pepper.
To plate, place some of the haricot verts in the bottom of a plate. Top with an amberjack fillet. Finish with the spring onion sauce. Enjoy!
Source for Ingredients:
local yellowtail fillets from Fish King
organic yellow haricot verts & organic purple spring onions from the Hollywood Farmers Market
Music on Tap:
Bob Dylan - Bringing It All Back Home
Dylan is one of Diva Squared's favorite musicians, and this album is my favorite Dylan album. The song "It's Alright Ma I'm Only Bleeding" is amazing beyond words, not to mention, "Maggie's Farm," "Subterranean Homesick Blues," "Gates of Eden," "Mr. Tambourine Man" and "It's All Over Now, Baby Blue." If you've never heard it in its entirety, I highly recommend checking it out!
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maybe we should include a segment on kimmy and her mac and cheese when we visit you in the winterReplyDelete
was just thinking about you today! and how totally awesome you are and stuff.ReplyDelete
i love this idea. maybe she can bake some cookies, too!
how's school going, diva squared!
school is overwhelming and had to force myself to stay in last night just so i can finish my work for the weekend, but i'm enjoying it. and i think that's a good idea, and maybe we'll just force her to cook then entire time and not let her leave (we probably won't have to force her though). it'll be a good addition to your blog. but how are you?ReplyDelete
glad you're enjoying school! it's always a lot of work at the end of high school!ReplyDelete
i'm good - just working super hard to finish my book!! but like you, i'm really enjoying it. been getting up at like 6am!
miss you!! tell Napoleon hello for me. oh yeah, and maybe your dad, too!