Friday Zoom Cooking Classes gain traction and Matt makes it to Hawaii (virtually anyway, scroll for photo below). All proceeds benefit our weekly meal donations to vulnerable families.
One Pan Fish (or Chicken!) Dinner “Aqua Pazza” (Crazy Water Style)
4 each 6-8oz Portions of Fresh Fish (I will be using Seasonal Wild Caught Salmon) Skin is ok as long as its scaled!
2 cups Fingerling or Red Skin Potatoes, Sliced and Boiled until Tender
2 cups Summer Green Veggies (like Broccoli, Zucchini, Green Beans or Fava Beans)
2 cups Cherry Tomatoes, cut in half
1 cup Olives, seeded & sliced
4 each Cloves of Garlic, Smashed, Sliced, Chopped or Grated
1 cup White Wine (Cheap is ok!)
1 cup Chicken, Fish or Veggie Stock or Seasoned Water
4 ounces (1/2 cup) Olive Oil (or your favorite cooking oil)
2 each 6-8oz Lemons, Zested & de-seeded
Salt and Pepper to Taste
Chili Flakes (optional)
Grilled Bread (Optional)
Season Fish on both sides with salt, pepper & olive oil.
Place a large 12”-14” sauté pan over medium-high heat for about 1 minute. Drizzle about 4 tablespoons Olive Oil into the pan and quickly lay down fish skin side down. In the open areas of the pan, add Potatoes, Chili Flakes & Summer Green Veggies.
When the fish naturally releases from the pan, flip over and add Garlic, Cherry Tomatoes, Olives and sauté for 1 minute.
Add wine and reduce by half, then add the stock/water. Bring to a boil, add Lemon Juice and Zest. Transfer to shallow bowl or plate with a lip as the broth can spill. Garnish with grilled/toasted bread and enjoy!