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Home > Dining Out > Restaurant Guide > No Fish! Go Fish!
Recipes From No Fish! Go Fish!
Fried Polenta
2 cups polenta
1 cup sliced black olives
1/2 large onion, diced
2 Tbsp. diced garlic
1/2 cup diced red pepper
1/2 large tomato, diced
1/4 cup white wine
1/8 cup olive oil
1 1/2 Tbsp. balsamic vinegar
1 1/2 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. oregano
Combine all the ingredients in a pot (a Teflon-coated pot is best, as polenta
tends to stick, but an aluminum or stainless steel pot will work fine, too).
Fill with water to 3 inches above the ingredients. Cook until the polenta
is soft, approximately 45 minutes, stirring often to prevent lumping. Lay
out the polenta on a baking pan and cool overnight.
After the polenta has cooled and is firm, slice it into desired shapes (No
Fish! Go Fish! uses rectangles about 5 inches long and 2 inches wide or
small triangles) and fry them in olive oil.
Serve over sautéed fresh spinach and garnish with fresh tomato sauce
or pico de gallo.
Makes 6-8 servings.
Gazpacho
5 large cucumbers, diced
4 large tomatoes, diced
1 bunch green onions, diced
3/4 cup bread crumbs
1/2 onion, diced
1/4 yellow bell pepper, diced
1/2 bunch cilantro, minced
1/2 bunch parsley, minced
1/2 jalapeño, minced
1 1/2 Tbsp. minced garlic
1 Tbsp. lemon juice
1/4 cup red wine
2 Tbsp. olive oil
1/4 Tbsp. black pepper
Salt, to taste
Combine all the ingredients and lightly purée with a hand-held chopper.
You can also combine the ingredients and purée one-fourth of the
mixture in a blender. Return the puréed ingredients to the gazpacho
and stir. Add up to 1 cup of water or vegetable stock (optional) to reach
the desired consistency. Adjust the seasonings accordingly. Chill overnight.
Garnish with croutons before serving.
Makes 6-8 servings.
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