Tuesday, May 24, 2011

Short Shorts and White Wine

I'm still digesting this meal. It was good. It was really really good. Is that bragging? I don't mean it that way. Considering how long it's been since my last post, I'm surprised at my ambition for thinking I can manage to bang this out before heading out to watch the Canucks game (but between us, I really only care about the final quarter so we still have time to hang out here). It's been so lovely and beautiful here these days. Sun, wind, just enough of everything. My life (other than work) has been filled with music. In fact I noticed as I squeezed a lemon on this fish that I have guitar blisters. Stinging but sweet. What can I say about this dish, other than the honest truth, which is that I came up with the idea while drinking an after-work glass of pinot grigio, some of which I spilled on my shorts... It was an experiment and it worked out. What more could I ask for?

Tilapia Turbans with Chorizo and Sweet Pepper Filling

2 fillets of tilapia
3" piece of chorizo sausage
1/2 red bell pepper
2 fresh lemon (juice and zest of)
4 tbsp white wine
salt pepper dill
olive and garlic oil

Clean and pat dry the fillets of tilapia and with a super sharp knife, cut each fillet first in half and then slice lengthwise to make thin sheets of tilapia. These will roll more easily than whole chubby pieces. Drizzle with olive oil and lemon juice. Season with salt, pepper, dill, and lemon zest. Set aside.

Preheat the oven to 350degrees.

Food-process chorizo and red bell pepper with juice and zest of half of your lemon, until you have a course meal. Quickly saute this in a frying pan with a tablespoon of olive oil for a few minutes, just to marry the flavors.

Drizzle a bit of garlic oil (or olive oil) in a small cast iron pan. Roll each piece of fish into a turban and fill the middle with the chorizo mixture. Tie each roll with a piece of twine or a long toothpick and arrange in the oiled pan. Pour white wine around the rolls and cover with a piece of foil.

Bake for 10-15 minutes, or until the fish is opaque and looks cooked. Finish uncovered for a few minutes, just to get a little bit of colour.

Serve with wild rice or a green salad and whatever white wine you were drinking while you were cooking! I'm off to watch the game!


  1. whoa these look like salmon maki rolls! tricky! I want this on my menu. so you totally have a thing for all things chorizo eh? i read your other chorizo post too. awesome.