Herb brilliantly aids fishy thinking

tuna steaks

tuna steaks

Three beautiful tuna steaks and no one to share them with.  My husband thought my Ziploc-bagged prized catch looked like something from Hannibal Lecter’s fridge while my son dislikes fish of any kind.  Entre abandoned by household males, I decided to prepare a lovely private dinner anyway.  Frost is coming and I will soon lose what’s left of my garden basil, so it’s now or never.

basil from my garden

basil from my garden

Basil Butter

3/4 cup fresh basil

2 tablespoons softened butter

1 tablespoon fresh lemon juice

1/4 teaspoon salt

2 garlic cloves – minced

BLEND all ingredients in a food processor until smooth, then set aside

basi, butter, garlic, lemon juice

basi, butter, garlic, lemon juice

basil butter

basil butter

NOTE: if I was using this for a fancy dinner I would wrap the basil butter in plastic wrap, then stuff it into an empty toilet paper roll (yes, an actual TP roll) and freeze it

– when ready to use remove from freezer and cut in to perfect little circles

Since the above recipe calls for garlic, now is an appropriate time to share that my parents live on a farm and my father is fanatic about his vegetable/herb garden.

dads garden

dad’s garden

This year he planted garlic for the first time.  I was very excited about this since I use garlic in almost everything I cook.

dads garlic

dad’s garlic

garlic ready for drying

garlic ready for drying

I helped harvest this wonderful herb and then proceeded to make pickled garlic, garlic powder, garlic salt, garlic flakes, and even froze oil-blended garlic.

pickled garlic

pickled garlic

my garlic after drying

my garlic after drying

whole garlic cloves with olive oil

whole garlic cloves with olive oil

minced garlic with olive oil ready to freeze

minced garlic with olive oil ready to freeze

My home held a lingering Italian restaurant aroma for days (YUM!).  I used my frozen garlic in the above basil butter recipe.  I knew there was a point to my garlic saga.

Tomato Sauce

2 teaspoons olive oil

1/2 cup finely chopped shallots

2 garlic cloves (I used my above frozen garlic again)

3 cups grape or cherry tomatoes – cut in half

1/2 cup dry white wine

2 tablespoons balsamic vinegar (I used pomegranate balsamic – it worked really well!)

1 tablespoon white sugar

1/4 cup chopped fresh parsley

heat oil in a saucepan over medium heat; add onion and sauté for 3 minutes or until slightly golden; add garlic and tomatoes and sauté for 2 minutes.

stir in wine, vinegar, and sugar; bring to boil and then simmer for 5 minutes, stirring occasionally

**NOTE**  I cooked my sauce too long and my tomatoes were a little too mushy for me – so watch carefully while cooking

cover and keep sauce warm

FISH

6 oz tuna steaks – about one inch thick

sprinkle salt and pepper on both sides of fish to your preferred taste

Grill fish for 5 minutes on each side or until desired cooked state

tuna on the grill

tuna on the grill

Serve with basil butter and tomato sauce

tuna with basil butter

tuna with basil butter

Saturday nights meal

Fish Friday meal

I love fish!

I love fish!

**adapted from Cooking Light Cookbook**

2 thoughts on “Herb brilliantly aids fishy thinking

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