Monday, March 28, 2011

Jelly Fish? That's not a good name for this dish...

...but I've used up all my creative energy reserves cooking. I know that cooking has become a major theme of late, but since we've switched to meat free, I've been spending a lot more time thinking creatively on food. You are the beneficiaries/victims of circumstance! Congratulations!

That's some good eatin' right there!
Jelly Fish
1 cup jelly (plum, apricot, pineapple)
1 tsp thyme
1 tsp cilantro (substitutes include marjoram or parsley)
4 tbs vinegar
splash of wine (red, blush, or white)
1 Tbs high heat oil (safflower or corn)
6 to 10 fish fillets

Mix first 5 ingredients in a bowl. Heat oil in a skillet. Dip fillets in the bowl to coat and cook for 4 to 6 minutes each side. Pour additional sauce on top of fish while cooking. Remove fish when it flakes with a fork. Pour additional sauce into skillet and heat, stirring constantly. It will thicken quickly. Serve fish over rice and drizzle sauce over top.

I'm attempting to find a cheap, tinned fish that would do well in the sauce. We've tried canned tuna, but it was too strong a flavor. If you have any success with a "poor man's" version of this recipe, would you let me know?

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