Simple Fish Recipe, Again-to-Faculty Lunch Concepts and Extra

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By Stacy Connor


Hiya! Welcome to the final week of August. I don’t know the place the month went, both.

I’m all the time making an attempt to eat extra fish, however fish doesn’t all the time make it straightforward. Fish can get fairly expensive, making me afraid to attempt new recipes, lest I mess it up and wreck that lovely halibut or sea bass. Or the fish I needed has offered out, and now I’ve to determine if my salmon recipe will work with tilapia. Or — the most certainly situation — I simply didn’t make it to the fish counter and now want a solution to make frozen fillets sing.

So I perceive why Yewande Komolafe’s coconut fish and tomato bake has over 4,000 opinions and a five-star ranking: It’s versatile, forgiving and extremely flavorful. Marinate any fish fillets you want (pores and skin on or off, your name) in a golden tub of coconut milk, turmeric, honey, chile, garlic and ginger, then give them a brief bake within the oven. Yewande offers clear instructions for easy methods to bake your fish to simply the proper level earlier than switching to the broiler, which finishes the cooking and blisters the cherry tomatoes.

With that sweet-spicy coconut sauce and loads of lime to punch every little thing up, this recipe makes even these frozen fillets style improbable. “WOW!!!” wrote T, a commenter. “I’ve made a number of of the NYT’s fish preparations, and I’ve to say, this one is AMAZING!” (Emphasis T’s personal.)

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In case you observe Kenji López-Alt on Instagram, you already know he packs bento lunches for his daughter. I, an grownup lady, would very very like them for my very own dinner. So I’m grateful that he’s shared his bento-building suggestions and tips with The New York Occasions, together with a recipe for sanshoku-don, three-color rice bowls with seasoned floor hen and candy scrambled egg. (In case you’d prefer to observe his lead, our colleagues over at Wirecutter have discovered a leakproof, dishwasher-safe bento-style lunch field; it’s a sturdier model of the one pictured right here.)

I’m nonetheless in denial that summer time is ending, so I’m going to cook dinner with all of the tomatoes I can carry. This t’chicha (North African barley and tomato soup) recipe from Nargisse Benkabbou requires canned tomatoes, however — as famous within the substances — I’ll chop up some contemporary romas as an alternative. Leftovers will go into the freezer so future fall me can get pleasure from a comfortable season soup with summer time tomato brightness.

Future me may also rejoice over the miso and harissa pastes I simply re-upped, in order that I could make Nargisse’s harissa and miso spaghetti. It’s saved in my recipe field for these nights when dinnertime catches me unexpectedly and I’m hungry and drained and cranky and all I wish to do is eat forkfuls of creamy, subtly spicy noodles whereas watching Carlos Alcaraz’s good drop pictures.

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Lastly: Joyful Virgo season! It’s my birthday this week, and yearly I ask for a similar cake — pineapple upside-down cake. Did I simply e-mail this good Millie Peartree recipe to my husband? Who’s to say.

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Melissa will likely be again quickly! I’ll see you right here on Wednesday, honey deuce in hand.





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