Here are several of my favorites- all T&T and would go well with the fish
Here are some ideas-Scroll down for all of them- they are all very T&T:
This one does have pasta in it but it is not a "main" ingredient. I would serve the pilaf with the baked zucchini (next recipe) along with the fish
KRISTINE'S WONDERFUL PILAF (serves 6)
8 T butter
1/2 C slivered almonds
1 chopped medium onion
4 chopped garlic cloves
1/2 lb dry angel hair pasta, broken into 2" pieces
1 C dry white rice
2 cans (29 oz.) chicken broth
1-2 T dry thyme
1 T pepper
Melt butter in large pan. Sauté almonds, onion, garlic and dry pasta until brown. Add rice and sauté 5 minutes more. Add rest of ingredients, cover and simmer for 20 minutes. Turn off heat and let rest for 20 minutes. Reheat if necessary.
PUREÉD ZUCCHINI IN THEIR SHELLS
6 medium zucchinis, unpeeled, ends trimmed and scored with a fork
1 tsp salt
1 T oil
2 slices firm white bread, broken
1 egg
1 extra egg yolk
3T chopped fresh basil
nutmeg, pepper, salt to taste
Preheat oven to 350°
Cut 8-1-1/2" lengths of zucchini. Place cut side down and scoop pulp with a melon baller, leaving about 1/4" walls and bottom. Reserve the pulp. Sprinkle shells with 1/2 tsp salt and invert on paper towels for 30 minutes to leech out the juice.
Chop the pulp in a food processor. With the shredder blade, process ends of zucchini not used for the shells. Heat oil in a large pan, add the pulp mix and cook until dry over medium heat, stirring frequently (takes about 15 minutes) Place bread in work bowl and process until fine. Add rest of ingredients to the pulp and adjust seasonings so mix is highly seasoned. Fill zucchini shells, set in pan and pour 1/4" of water in bottom. Tent with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Serve immediately.
This is a great potato recipe- I generally use small red potatoes instead of russets. Once roasted there is a crunchy, brown coating but you see the parsley leaf on the potato. Really delicious.
PARSLEY LEAF POTATOES
Gourmet Nov 2003
3/4 stick (6T) unsalted butter, melted
8 Russet potatoes, scrubbed
16 fresh flat-leaf parsley leaves
Put oven rack in middle position and preheat oven to 450 degrees. Pour butter into large shallow baking pan (1" deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do NOT turn over) until undersides are golden and potatoes are tender, 45 minutes.
This is also very T&T- great presentation as everyone opens their own parchment packet and get the first whiff of delicious:
RED POTATOES IN PARCHMENT PACKETS
Present packets on plates and cut slits in tops - the aroma is heavenly!
For each serving:
12x12" piece baking parchment paper
3 small red potatoes, quartered
3 cloves garlic
1/4 small onion, thinly sliced
2 T olive oil
sprig of fresh Rosemary (or 1 tsp dry)
salt and pepper to taste
1 tbsp Parmesan cheese
Fold the paper diagonally (like a diaper!) Crease it then open up again. Put potatoes, onions and garlic on paper, center it next to the crease. Add Rosemary, salt and pepper. Sprinkle 1 T Parmesan on top. Drizzle oil over all and fold packet edges so that they are tightly rolled and the finished packet looks like a half-round.
Bake 45 minutes on a cookie sheet at 350°. Serve on bread and butter-size plates as a side dish. Before serving, cut an "X" in the top of the packet and open up a bit- let each guest open packets completely.
STEAMED GLAZED CARROTS
Another idea is steamed baby carrots- then melt butter in a pan, add about a T of brown sugar, melt the sugar until bubbly then put the carrots in to coat and cook for just a couple minutes.
