honey pistachio basa w/ sauteed eggplant & tagliatelle

In culinary experiments, dinner, easy weeknight meals, ethnic food on 02.01.11 at 5:33 pm

ukelele, pistachio & eggplant... three random things that surprisingly came together in a random culinary experiment on a random evening. somehow, it just worked. :)

so i’ll rewind to the ukelele. when i get home from a long day at the office or an awesome workout, i like to unwind by throwing myself into a cooking frenzy while listening to music or watching an inspiring TED talk. that evening, a ukelele instrumental cover of bohemian rhapsody was calling my name. i was mesmerized by this odd, yet surprising, yet fantastically awesome, cover of one of my fave rock anthems of all time. (actually, i’m listening to it again right now as i write this blog entry.) it sounded so much better than the version that i awkwardly stumbled my way through on the piano in my teen years. i digress… the point is that this ukelele song had this incredible calming, peaceful effect on me in the kitchen. and i immediately threw myself into another (ukelele-inspired) culinary experiment.

funnily enough, it didn’t turn out to be a hawaiian-themed meal that night. though i suppose you could say that the dish had a distinct westcoast feel… honey pistachio basa w/ sauteed eggplant & tagliatelle. westcoast/italian fusion, perhaps? ok, let’s go with that. :)

whisk marinade in small prep bowl:
– 1/4 cup organic extra virgin olive oil (evoo)
– 1 tsp herbes de provence (blend of lavender, fennel, thyme, rosemary & canola oil)
– pinch of ground nutmeg
– 2 tbsp honey

basa fillet:
– pre-heat oven to 350F
– place 3 basa fillets (thawed) on large plate
– gently brush both sides of fillets w/ marinade using pastry brush (see above)
– generously sprinkle 1/4 cup pistachios (deshelled, crushed). the honey from the marinade should help the pistachios ‘stick’ to the fillet.
– carefully place 3 fillets into cooking parchment paper bag, in a baking dish.
– add 1 shallot (rough chop) & 1 tbsp of honey inside parchment paper bag.
– tightly fold paper bag inside baking dish
– bake for 20min at 350F until fish is cooked.

– add evoo & 1 shallot (rough chop) in pan at high heat
– once shallots are browned, add 1 eggplant (thinly sliced rounds) to pan
– season w/ ground nutmeg & ground black peppercorns. add more evoo, if desired and fold into eggplant.
– add 1/8 cup fresh italian parsley (finely chopped)
– saute at medium-high heat until eggplant is slightly browned (approx 5-7min)

cook tagliatelle pasta in boiling water until al dente.
– season w/ ground black peppercorns and/or fresh italian parsley (finely chopped)

so there you have it… some might say  this dish is a perfect accompaniment to the ukelele. :)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: