Thursday, August 16, 2012
As you can see from the photo, Kent already dug into his plate while I was shooting a couple pics of mine. Since he usually makes some sort of noise of appreciation after the first bite ("Mmm." "This is good." "Good stuff, love."), I found it odd that this time, he had eaten a couple bites and hadn't said anything. I glanced up from my camera and gave him a questioning look. "Is it ok?" He looked up from his plate and said the following: "You're going to wet your pants."
That man of mine. He's a sweet talker. But allow me to translate (*ahem*): he really liked it, and thought I would enjoy it as well. Indeed, I did find the dish to be delicious. (end translation)
If you don't have walleye, any white-fleshed fish would do. Even tuna or shrimp would be amazing. One little tip - if you are using fillets, don't stir it a lot. Try to keep the fish somewhat intact. So with that, grab those fresh garden tomatoes, some decent olives, and dig in! And, if you take my husband's advice, you may want a fresh pair of underpants nearby. Just in case.
The Amazing Walleye Pasta
Click here for the original recipe.
3 Tbls. olive oil
2 cloves garlic, chopped
12 Kalamata (or other oil-cured) olives, depitted and chopped
1 lb. walleye or other white fish fillets, cut into chunks if you prefer
1 Tbls. capers
1/2 c. dry white wine
4 tomatoes, roughly chopped
12 oz. pasta
2 Tbls. parsley, chopped
Salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add garlic for one minute, then add fish. Once fish is slightly browned, add salt, pepper, and wine, then turn the heat up to medium-high. Stir once or twice carefully until wine is nearly evaporated.
Meanwhile, heat a pot of salted water for the pasta. Cook pasta until al dente.
When wine is evaporated, reduce heat, add tomatoes and cook for 10 mins. Add capers and olives, stirring carefully if necessary until the tomato juice is released and the sauce is thickening. Turn off heat, add parsley. Plate up the pasta, top with fish sauce and serve.
Posted by Rhubarb and Venison at 6:30 AM