Everyday Food - Martha Stewart Living Magazine [50]
TILAPIA WITH ARUGULA AND TOMATOES
This recipe borrows familiar ingredients from the Italian pantry—arugula, tomatoes, capers, and red-pepper flakes—to produce a dish with bold flavors. Sole, flounder, halibut, or cod can be used in place of the tilapia.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 30 MINUTES
2 tablespoons olive oil, plus more if needed
1 pint grape or cherry tomatoes, halved
Coarse salt and freshly ground pepper
2 bunches arugula (1 pound), tough stems trimmed, washed well and dried
3 tablespoons all-purpose flour
4 tilapia fillets (1½ pounds)
½ teaspoon crushed red-pepper flakes
½ cup dry white wine
2 tablespoons capers, drained and rinsed
2 tablespoons cold unsalted butter, cut into pieces
1 In a large saucepan, heat 1 tablespoon oil over medium-high. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in arugula; cover to keep warm.
2 Place flour in a shallow bowl. Pat dry tilapia with paper towels; season both sides with salt and the red-pepper flakes. Dredge fish in flour, tapping off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook tilapia (working in batches, if necessary) until lightly brow-ned and cooked through, 3 to 4 minutes per side; transfer to a plate and cover loosely with aluminum foil. (Add more oil between batches, if needed.)
3 Add wine to skillet; bring to a boil. Cook until reduced by half, about 1 minute. Remove from heat, and stir in capers; gradually stir in butter until combined. Divide vegetables and fish among plates; top with pan sauce.
PER SERVING: 347 calories; 15.7 grams fat; 47.3 grams protein; 6.3 grams carbohydrates; 1.6 grams fiber
SEARED TUNA STEAKS WITH EGGPLANT AND SCALLION SAUTÉ
Tuna is most often cooked to medium-rare to prevent it from drying out. If you prefer, cook one or two minutes longer after turning, or until opaque throughout.
SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES
1 tablespoon finely grated peeled fresh ginger
6 scallions, trimmed and thinly sliced crosswise (1 cup)
1 cup rice vinegar (unseasoned)
⅓ cup toasted sesame oil
Coarse salt and freshly ground pepper
3 tablespoons vegetable oil, such as safflower
1½ pounds small eggplant (about 4), halved lengthwise and sliced crosswise ½ inch thick
4 tuna steaks (each 6 to 8 ounces and 1 inch thick)
1 In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
2 In a large skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add eggplant, and season with salt and pepper. Cover; cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer eggplant to a plate. Wipe skillet with a paper towel.
3 Rub both sides of tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper. Place in skillet and cook over high heat, turning once, until browned but still pink in the center, about 5 minutes. Cut each tuna steak in half. Divide eggplant and tuna among four plates. Spoon sauce on top, and serve.
PER SERVING: 555 calories; 34.2 grams fat; 48.5 grams protein; 14.1 grams carbohydrates; 6.4 grams fiber
A rasp-style zester, such as a Microplane, is an efficient tool for grating ginger, as the sharp, tiny holes produce very fine strips. Look for one in kitchen-supply or hardware stores. The fine holes of a box grater will also do the job.
CURRIED SHRIMP
This quick-cooking dish proves that you can make flavorful Indian curries entirely from scratch with just a handful of fresh (and easy to find) ingredients.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES
2 tablespoons olive oil
1 large onion, thinly sliced
1 jalapeño chile, finely chopped (ribs and seeds removed for less heat, if desired)
Coarse salt
2 tablespoons tomato paste
2 teaspoons curry powder, preferably Madras
½ teaspoon