Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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May 15, 2012

Wild Rice Stuffed Fish

Libations used: 2 Tbs sherry
Libations left over: Swig some sherry while that fish is cooking, or serve some with dinner.
There are so many beautiful spring peas on display at the market and I had bought a huge amount of fresh English peas.  I was craving fish on a Sunday night and needed something healthy and fairly simple, so I thumbed through an old Better Homes & Gardens cookbook my Aunt had given me years ago.  While this recipe for Wild Rice Stuffed Fish calls for a whole fish (I'll try that next time), I couldn't find one at Trader Joe's and really didn't feel like going to another grocery store, so I made do with some tilapia filets.  The wild rice gave it a nice texture, and I served everything on the side with some asparagus.  

Wild Rice Stuffed Fish - serves 4-5
  • 1 2 to 2/12 pound fresh whitefish (I used tilapia filets from Trader Joe's)
  • 2/3 cup wild rice
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 2 Tbs butter
  • 1 1/4 cups chicken broth
  • 2 Tbs dry sherry
  • 1 cup peas
  • 2 Tbs chopped pimiento (1 Tbs serrano chile)
  • 1/4 tsp finely shredded lemon peel
  • 1-2 Tbs olive oil
- Preheat oven to 350.
- Rince the rice and drain.
- In a medium saucepan over medium heat, add the butter and cook the mushrooms, onion and garlic for 2-3 minutes, or until mushrooms are softened and onions are a little translucent.
- Add the broth, sherry and rice.
- Stir, then cover and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
- Add the peas, pimiento and lemon peel.
- Place the fish in a well-greased shallow baking pan.
- Sprinkle the cavity lightly with salt.
- Spoon half of the stuffing into the cavity and press lightly to flatten.  Since I only had filets, I just spooned some on top of one filet and plunked the other piece of fish on top, ghetto-style.
- Brush the top of the fish with some olive oil and cover loosely with foil.
- Place remaining stuffing in a 1 quart casserole dish and cover.
- Bake fish and stuffing in the oven for 30-40 minutes or until the fish flakes easily with a fork (mine only took 20 minutes).