Remember my New Year's resolutions? I'm not doing so well with the tea, but I am making progress with the fish. Last week I stocked up on frozen fish fillets, buying swai (Asian river catfish) and Cape Capensis (South African hake). I realize that both selections are about as far from local as you can get; I've got to do some research and see if I can find a store that sells affordable, local fish. In the meantime, I've got enough fish for the time being to last several weeks; I'm trying to start us off at fish dinner once per week and work our way up to twice weekly. Hopefully then we can maintain the habit.
I dipped the swai in a blend of fine cornmeal and Old Bay seasoning, then baked it at 450 for about twenty-five minutes - until cooked through and flaky. I also baked some potatoes from our latest CSA share and served the shredded root veggie salad on a bed of romaine. The fish was okay, but a little bland. I'm looking for more interesting ways to cook it, since it's apparently not the most flavorful fillet. Any ideas? I'm open to suggestions.
P.S. Happy St. Patrick's Day! Last year I made corned beef and cabbage. This year I'm making barbecue ribs, for no particular reason at all.