I'm writing this two days before my first 1L exam. Civil Procedure. Gasp! Yes, students who are currently freaking out, I took fifteen minutes out of reviewing to do this. I came to the realization yesterday, while watching some fellow students walk around campus in a crazed-paranoid panic, that at this point in the semester either you've got it, or you don't. So, I reviewed the majority of my day, but I also ran a mile, took a fifteen minute nap, and blogged after making dinner. Two days before finals is not the time to panic, the panic will only bleed into your exam (a little forensic humor). Now is the time to review, be healthy, eat healthy, and enjoy having accomplished a semester of 60 hour a week studying. Eat well, my friends ... I have to get back to reviewing Civ Pro...
I made this recipe for one, just me. I'm stingy that way. You can share it by doubling or tripling. I don't typically measure ingredients, so use your discretion, as I am estimating what I used. If you have discretion.
For the goodness of flavor, don't over salt everything. Yes, you grandpa, I'm calling you out. Simple, delicate flavors are best.
Tiliapia:
1/2 of your typical big tilapia fillet
4 tbsp seasoned flour for fish frying
pinch of thyme
smaller pinches of salt and fresh ground pepper
3 tsp butter
1/8 cup wine
juice of 1/2 lemon
Heat a frying pan to med-high. Combine seasoned flour, thyme, salt, and pepper in a plastic bag. Add wet fish, seal and toss to coat. Add one tsp butter to pan, add fish and cook for approximately 2-3 minutes per side depending on thickness, adding one more tsp of butter when you turn the fish. Remove fish and allow to rest. Add wine, last tsp of butter, and lemon juice to pan and heat. Add a dash of the leftover seasoned flour and whisk. Pour sauce over fish.
Meanwhile...
Sauteed spinach with tomatoes
I made this while the fish cooked. Actually, I heated up this pan at the same time as the fish pan. As soon as I added the fish to its respective pan, I began throwing the ingredients for this dish into its pan.
2 small shallots, minced
2 small cloves of fresh garlic, minced
juice of 1/2 a lemon
6-8 cherry tomatoes, halved
several handfuls of fresh spinach
salt and pepper to taste
1 tsp bacon grease (or butter, or oil)
Add grease to pan and heat to medium. Add shallots and saute until clear. Throw in garlic and tomatoes. Cook for just about a minute-don't burn your garlic. Toss in spinach, season with salt & pepper. Squeeze lemon over the spinach. Toss gently to combine the flavors. Cover and remove from heat.
I served this with white rice. You know how to make rice. Make it, or don't.
