The Suhanosky Fish Dish

 

The Suhanosky Fish Dish 

By Chef Colleen, owner Rifrullo Café Brookline

1# Firm white flesh fish ( tilapia, sole , cod)
1/2 cup White wine
1/2 cup Good fruity Olive oil (we used Meyer Lemon EVOO from California)
Fresh herbs ( garden parsley, oregano and tarragon )
Salt
Lemon slices
Olives

Lay fish single layer in a Pyrex fish or enamel casserole , add remaining ingredients and cover tightly with lid or foil.  Bake 350 12-15 minutes until fish is just flakey. Let sit 10 minutes before eating to let juices meld.

 

Carrot top pesto 

1 bunch organic carrot tops
1/4 cup fresh garden parsley
1/4 cup fresh basil
1/4 cup lightly toasted almonds, chopped
1 clove fresh garlic, grated
1/2 lemon zest
Salt
1- 1 1/2 cups good olive oil

Chop carrot top and herbs fine or use a mortar and pestle or a food processor on pulse. Add in remaining ingredients except oil and combine well. Stream in olive oil until wet consistency and saucy. Season well with salt. (we used Kalamata EVOO from Greece)

Steamed Carrots with Smoky Salt and Vanilla Olive Oil 

Cut carrots into even chunks. Place single layer in a heavy Dutch oven with just enough water to coat bottom of pan. Cover and Cook on high heat 5 minutes or until just tender. Watching that water doesn’t evaporate, a little water remaining helps create a sauce with the oil. Remove from heat and season with salt and 1T vanilla oil.  (We used Vanilla EVOO from California and Durango smoked hickory salt)