I have been in vacation from my blog!!! Just realized that my last posting was over a month ago. Boy!!! where did the time go??? We have had dinner every nights, couple of nights out for a great pizza at our favorite spot, some night a quicker than lightening dinner, left overs that is.
Last night we decided to have fish. I just received some wonderful tomatoes, fresh from my mom’s garden, as well as great zucchinis. She must have a special connection with her post office, because every piece of mail she sends me, and it is not Priority but just regular mail, arrives the day after. Also, I just received from www.boxedgreens.com dinner was easy to put together.
Love when that happens. Enjoy…
ORANGE ROUGHY WITH TOMATOES CAPERS SAUCE
4 Orange Roughy fillets
3 large tomatoes, peeled, seeds removed, diced
2 very generous tablespoons of capers, well rinsed and chopped (I love to use capers in salt)
2 tablespoons of chopped green olives
2 garlic cloves, chopped
1 tablespoon butter
Salt and pepper
In a large skillet add the olive oil and the garlic and gently cook. Add the tomatoes, capers, olives salt and pepper and cook at medium low heat for 20 minutes. When the sauce is thickened set aside.
Meanwhile on a separate skillet warm 1 tablespoon of butter and cook over medium heat the Orange Roughy fillets until cooked all the way through.
Serve with the sauce over it.
RICE WITH TOMATOES
2 cups Uncle Ben’s Rice Long Grain White Rice
3 -4 tablespoons Unsalted Butter
3 tablespoons of finely grated Parmesan Cheese (optional)
3 large tomatoes, peeled, seeds removed and diced.
1 garlic clove crushed but left whole
Bring a pan of salted water to a boil. Add the rice and cook until firm to the bite. Drain; add the butter (less if you wish), the Parmesan and mix well.
Meanwhile in a skillet heat the olive oil with the garlic clove. When the garlic start to turn golden brown remove and add the tomatoes. Cook the tomatoes for 15 to 20 minutes. Add to the rice and mix well.