Everybody’s happy with this new take on fish and pasta with fresh tomatoes and lemon

“We just haven’t had much fish lately,” Hubby intoned. He’s a great guinea pig and cheerfully tries all my oddball food ideas, but occasionally the basic meat-and-potatoes guy that he is (or in this case, fish-and-potatoes) surfaces.

I had clipped a recipe for Crispy Oven-Baked Tilapia with Lemon-Tomato Fettuccine for the next time I wanted some new ways with fish. It appeared in Southern Living’s (9-2011 issue) Quick-Fix Suppers feature. A reader had asked for some inspirations for her family’s Italian night; she stated that she was tired of the “same old spaghetti”. The recipe to which I was attracted was one of two of the magazine’s suggestions for her.

For me this wasn’t exactly a “quick-fix”. The magazine stated that “hands-on” time was 33 minutes. But I didn’t have panko (Japanese breadcrumbs) and had to make my own crumbs by pulsing leftover wheat-bread slices in the blender. I also decided to add a couple of fresh, chopped tomatoes besides the can of petite-diced tomatoes the recipe specified. Hubby hadn’t been able to round up spinach fettuccine when he went to the store, so I subbed with some basic spaghetti I needed to use up. Prep-time minutes, for me, probably were closer to 45.

However, the meal, once on the table, was wonderful and truly did represent a new way with fish. I thought adding the fresh tomatoes significantly added to the flavor of this entree. Definitely not the “same-old, same-old”. Hubby got his wish for fish; I scratched my perpetual itch for cooking up something different. Everybody was happy.

Crispy Oven-Baked Tilapia with Lemon-Tomato Fettuccine

2 lemons

1 cup panko (Japanese breadcrumbs)

1 teaspoon paprika

4 (4-ounce) tilapia fillets

2 teaspoons salt (or salt substitute), divided

6 tablespoons butter, melted

1 (16-ounce) package spinach fettucini (I subbed spaghetti)

2 tablespoons butter

1 cup chopped sweet onion

4 garlic cloves, pressed

1 (14.5-ounce) can petite-diced tomatoes (I used the no-salt variety and added 2 chopped, fresh tomatoes)

2 tablespoons drained capers

1/4 cup crumbled feta cheese

1/4 cup chopped fresh basil

Preheat oven to 425 degrees. Grate zest from lemons to equal 4 teaspoons. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 2 tablespoons. In a shallow dish combine panko, paprika, and 2 teaspoons lemon zest. Sprinkle fish with 1 teaspoon salt (or salt substitute). Dip fish in 1/4 cup melted butter; dredge in panko mixture. Press panko to adhere. Place fish on a lightly greased rack in an aluminum foil-lined boiler pan. Drizzle remaining 2 tablespoons melted butter over fish. Bake 20 to 25 minutes or until fish flakes with a fork. Meanwhile prepare pasta according to package directions. Melt 2 tablespoons butter in a large skillet over medium heat; add onion and sauté 5 to 6 minutes or until golden. Add garlic and cook 1 minute. Add tomatoes and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 tablespoons lemon juice, 2 tablespoons capers, and remaining 2 teaspoons lemon zest and 1 teaspoon salt. Cook 2 to 3 minutes, Remove from heat and toss with hot pasta, feta cheese, and basil. Serve with fish. Makes 4 servings.

Collard Greens and Tomatoes: my previously nonexistent collards repertoire grows by leaps and bounds

Part of Hubby’s admonition about knowing “when to fold em” in terms of harvesting garden crops such as the collard greens at just the right moment involves finding quick outlets for the basketful of goodies he brings in.

Smiling like a Cheshire cat, he may tote in this container full of fresh produce and feel pleased as any successful gardener might, but inwardly I’m cringing. What now? I groan to myself. I don’t want to waste this lovely produce that God has provided for us, but how can I possibly cook everything before it ruins?

The website, www.nikibone.com, I’ve been bragging about saved the day again with Collard Greens with Tomatoes. Virtually any cook already has these simple ingredients on hand. The collards/tomatoes mixture made a great side dish. I’ve gone from a lifetime of never having much association with this wonderful veggie to becoming a daily companion of inventive ways to prepare it.

A word about the “rinse-well” portion of the recipe. One can’t over-rinse. Just as I was about to tear these tender collards into bite-sized pieces and throw them in the pan, a wee visitor crept onto the handle of my spoon. A mini garden worm had made his way into the house with the basket of veggies. He had managed to hide himself in a crevice of a collard leaf during my vigorous cleansing of the leaves under the faucet. Now, sensing danger as his leaf-home was destined for the heated pot, he was fleeing for his life. Busted! But t’was a lesson to me: rinse vigilantly; don’t lightly brush by that stage. After all, this is the G-A-R-D-E-N we’re talking about!

Collard Greens with Tomatoes

2 pounds collard greens, washed and cut or torn in bite-sized pieces

2 tablespoons Italian seasoning, or a combination of basil, oregano, and rosemary

1 (14-ounce) can no-salt-added tomatoes, chopped and drained, reserving liquid

Rinse torn leaves well; do not dry them. Put in a large pan and let greens wilt over medium-low heat. Add Italian seasoning and chopped tomatoes; continue to heat for about 5 minutes. Add as much of the liquid from the tomatoes as you want. Heat for about 4 more minutes or until mixture is hot. Serves 4.