Fish parmesan (foreground), and French green beans with almonds

Fish parmesan (foreground), and French green beans with almonds

The fish and the vegetables can be good for 3 meals (or 2-3 people).  The fish is definitely plenty enough for 3 meals; but it could be a stretch for the vegetables on the third meal.

Lighting a couple of tea light candles is recommended to counteract all that garlicky aroma!

French green beans

  • 6 oz fresh French green beans
  • 1 oz almonds, slivered and toasted
  • 1 T freeze-dried minced garlic
  • 1 T Kikkoman low-sodium soy sauce
  • a dash of salt
  • a dash of pepper
  • 1 t olive oil

Boil enough water in medium heat to fully cover the green beans.

Put the green beans in boiling water for 40 seconds, or less depending on how crunch you want your green beans.

After 40 seconds, drain the hot water from the beans while the saucepan remains under cold running water.  Turn off the tap once the water in the pan is as cold as the running water.  If your running water is not as cold as water that has been put in the fridge, put some ice on the water.  Let stand for a minute.  Drain.  Put the beans in a spinner to dry them.  The drier, the better.

On a non-stick pan, toast the slivers of almonds in medium heat.  Set aside when done.

Put 1 teaspoon olive oil on the pan.

Once the oil is hot enough for sauteing, put the minced garlic.  Saute until golden brown.  If you have fresh garlic available, sliver the garlic instead of mincing for a more crunchy, garlicky taste.

Put the French beans with the garlic.  Toss for about 30 seconds, then, mix in the toasted almonds.

Season with the soy sauce, salt and ground pepper.  Saute for about 5 minutes.  Serve warm or at room temperature.

French green beans with toasted almonds and golden brown garlic

French green beans with toasted almonds and golden brown garlic

Fish Parmesan

  • 2 pieces orange roughy fillets, about 12 oz total
  • 1 cup panko bread crumbs
  • 1 T Italian seasoning herbs
  • 1/2 cup ground Parmesan cheese
  • 1 t olive oil
  • salt, ground pepper, garlic powder (for sprinkling on the fish fillet)
  • additional olive oil to grease the baking tray

Pre-heat the oven to 425F.

Sprinkle the thawed fish fillets with salt, pepper and garlic powder.

Mix well the olive oil with the panko bread crumbs.  Add the Parmesan cheese and the Italian seasoning herbs.

Roll the fish fillets on the crumbs-cheese mix until they are liberally covered.

Grease the baking tray with some olive oil or oil spray.

Sprinkle some crumbs-cheese mix exactly where you will place the fillets.  Lay the fillets on the baking tray.  If you still have crumbs-cheese mix left, just sprinkle it over the fillets

Bake for 10 minutes at 425F.  Bake an additional 10 minutes at 375F.

Orange roughy fillet with Italian-seasoned panko bread crumbs and Parmesan cheese

Orange roughy fillet with Italian-seasoned panko bread crumbs and Parmesan cheese

Citrus-Tea Vodka

Put ice cube in a big-bowled wine glass, like a Pinot Noir or Merlot glass.

Pour the vodka over the ice cubes.  Swirl vigorously for about 15-30 seconds.

Pour Izze Clementine; then, the Tea and Lemonade.  Either swirl or stir.

Fizzy clementine and tea vodka

Fizzy clementine and tea vodka

Lemon-mustard tuna

Lemon-mustard tuna

I know.  That’s too lemon-y; but, that’s frequently how cooking for one goes for me.  Since the tuna recipe calls for juice from half a lemon and lemon zest, and the broccoli recipe calls for half a lemon and lemon zest also, I figured that I might as well pair them so I don’t waste the lemon.

Lemon-mustard tuna

juice from 1/2 lemon
2 t Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil (Bertolli EVOO)
1 t freeze-dried, minced garlic
1 tsp lemon zest
2 pcs tuna steak

Mix well the lemon juice, lemon zest, soy sauce, garlic, mustard, and olive oil.

Pierce the tuna. Put them in a shallow baking dish, like a quiche dish.  Pour the lemon mixture over the fish.  Coat them well and spoon marinade into the tuna slices’ crevices.  Put aside for at least 20 minutes.  Turn the steaks after about 10 minutes, spooning marinade into the crevices again.

Meanwhile, prepare the lemon-butter broccoli and baby carrots:

6 oz broccoli and baby carrots, Premium Selection pre-washed mixed vegetables
3 T butter
1 tsp lemon zest
juice of 1/2 lemon
a dash of salt
a dash of pepper
1 tsp freeze-dried minced garlic (fresh would have been great but I don’t buy fresh, so…)

Preheat the oven to 500F.

Toss the vegetables with salt and pepper.  Spread the broccoli in one layer on a cookie sheet.  Roast in the preheated oven for 6 minutes; then, turn them and put the baby carrots on the sheet in one layer.  Roast a further 6 minutes.

In a saucepan, melt the butter in low-medium heat, then toss in the garlic and the lemon zest. Mix this onto the lemon juice in a small bowl.

Transfer the vegetables on a plate.  Pour the lemon-butter mix on them and toss.

Lemon-butter broccoli

Lemon-butter broccoli and baby carrots

Now, the tuna:  turn the fish one more time and bake uncovered  for 20 minutes at 400F, and then, broil for 5 minutes. Turn and baste with the sauce halfway through baking.

Presto! Dinner for one tonight and a tasty lunch for tomorrow!

I had a glass of the open Voignier with this.  Not that bad a pairing.  For dessert: 4 pieces Chips Ahoy! chewies!