What's Nicolle cooking??
When I was a child I used to tell my Mom that I didn’t like seafood. She told me “that’s like saying you don’t like music, because their are so many different kinds”. Years later, while I went to college I worked at some of the nicest seafood restaurants in the region and got to sample hundreds of different dishes focused on fish. Mom was right. So many different kinds, so many different preparations, so many different pairings that change the taste and texture! While there, I worked as a bartender to pay my way through school and also had the same learning curve when it came to wine. How could all those look-a-like bottles be so different in flavor and mouth-feel? It was fun to experiment with pairings and prepare for the inevitable request for suggestions. Now, all grown up and a Mom myself, I try to get creative with entertaining to ensure that my family and friends try new things and have a great time. With a simple self serve buffet of food and drinks you can relax and enjoy the party. I really like the Trader Joe’s fish in the freezer section because its flash frozen, affordable and they have a large selection. When we are embarking on a new recipe (like below) and don’t know which wine would complement it, we ask the guys at Great Wine Buys. The gentlemen there are so sweet and helpful they should call the shop Great Wine Guys. They feature wines from regions around the world and can help create the perfect menu for your in-home wine and seafood festival. Trader Joe’s has multiple locations and Great Wine Buys can be found at 1515 NE Broadway, Portland, Oregon 97232 and reached at 503-287-2897. Tell them Nicolle sent ya!
- 6 ounces cooked fish, such as baked cod, halibut, snapper or tilapia
- 4 flour or wheat tortillas
- 1/2 cup pico de gallo
- 1 can black beans, drained
- 1/4 cup sour cream
- 1/2 teaspoon ground cumin
- Mixed stir fried vegetables, recipe below
- Lime wedges
Preheat oven to 425 degrees F.
Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.
In a bowl, combine pico de gallo, beans, sour cream and cumin.
Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.
Mixed Stir-Fried Vegetables:
- 2 teaspoons olive oil
- 1 cup sliced red onion
- 1 carrot, peeled and thinly sliced
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 bunch asparagus (optional), ends trimmed and spears cut into 2-inch pieces
Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus (optional) and saute 3 to 5 minutes, until soft.
Yield: 8 servings