Wine-Poached Shark
This shark is wonderfully fresh fish right from the boat at the Channel Islands Harbor. I sprinkled it with herbs and poached it in Viognier. This simple method works well with all kinds of fish.
Pre-heat oven to 400 degrees.
Rinse fish and place it in a small baking dish.
Pour White Wine over fish until it comes up about 3/4 to the top of the fish (1 – 1 1/2 cups).
Sprinkle fish with Sunny Paris Seasoning, Salt, and Pepper
Cover with foil and bake for 25 – 30 minutes.
Yes, it’s really that easy!
Garden Green Beans
Clean 1 pound fresh Green Beans.
Place in a large skillet and add about 1 inch water.
Sprinkle with Salt and Pepper.
Cover, bring to a boil, and steam for 10 – 15 minutes.
Drain, and wipe out pan.
Return pan to medium heat.
Coat bottom of pan with Olive Oil.
Saute:
1/2 Onion sliced, then cut into half-moons
1 clove Garlic, minced
When Onion softens, add about 3/4 cup small Tomatoes, cut into sixths
Return Green Beans to pan, stir to combine everything.
Sprinkle with Salt and Pepper to taste.
Stir in about 3 Tablespoons diced, cooked Bacon.
Mashed Potatoes
Peel and cube 6 – 8 medium Russet Potatoes.
Place them in a large saucepan and cover with water.
Add 1 teaspoon of Salt to the water and boil for 15 – 20 minutes over medium-high heat until the Potatoes can be easily pierced with a fork.
Turn off heat.
Strain Potatoes and return to pan.
Add 1/4 cup Butter.
1/2 cup Sour Cream.
Salt and Pepper, to taste.
Mash with a Potato Masher until they reach the desired consistency.
Sun-dried Tomato Rolls
This recipe comes from The Art and Soul of Baking from Sur la Table. The original recipe is for Pesto Rolls. Instead of the fresh Basil Pesto, I used 1 cup of Sun-dried Tomato Pesto. These rolls are light, flavorful, and delicious! The recipe says it makes 8, so I made 8, but next time, I think I’ll make 12 smaller rolls. I loved this sun-dried tomato version, and will definitely make the basil version soon.
Enjoy!
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| Santa Barbara Mission ~ overlooking the Pacific Ocean |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
The rolls definitely caught my eye. I never think of adding sun-dried tomatoes to my baking. Wonderful meal!
Whenever I read your blog I wish I was a guest at your table! this sounds like the BEST dinner!
Such beautiful pictures! When you say shark.. you mean shark?? I’ll try this recipe but with some other fish.. The rolls are perfect!!!
Every dish looks wonderful as always…and I’m so envious of your fresh fish! Mmmmmmmm..
Yes, it’s Thresher Shark. We also eat Mako Shark. The meat is firm, but flaky – kind of like Swordfish. I guess Shark is more popular in CA than other areas. It makes great Fish Tacos as well.
Susan, This whole meal looks gorgeous but I love the Sun Dried tomato rolls. Delicious! Have a nice weekend!
I’ve never had shark,,,your meal looks fabulous and those tomato basil rolls look wonderful.