Some fish and vegetable combinations can be cooked quickly from scratch to put a tasty and nourishing main course on the table in about half an hour.
Cornmeal-Crusted Croakers on Asparagus With Fresh Tomato Sauce is one to try, adapted from a recipe created by chef Dale Reitzer. Reitzer, of the Acacia restaurant in Richmond, Va., was named one of the country's 10 best new chefs in the July issue of Food and Wine magazine.His recipe calls for croakers, a nutritious fish now obtainable fresh or frozen in most parts of the country and usually at an economical price. Sometimes called yellow croaker, it is a white fish with a mild flavor, comparable to sea trout, black sea bass or catfish.
Cooks may wish to make the Fresh Tomato Sauce first, and keep it warm or gently reheat just before adding the olive oil and serving.
CORNMEAL-CRUSTED CROAKERS ON ASPARAGUS WITH FRESH TOMATO SAUCE
4 large croaker fillets or other white fish fillets
2 tablespoons all-purpose flour
2 eggs, beaten
4 tablespoons cornmeal
2 tablespoons canola oil
1 pound fresh asparagus, woody ends removed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Fresh Tomato Sauce (recipe follows)
Dust fish fillets in flour. Dip in beaten egg and then in cornmeal. Heat about 1/2 inch canola oil in skillet until hot but not smoking. Fry fillets for about 1 minute each side, until they are golden brown. Place on paper towel and keep warm in oven until serving time.
Meanwhile, cook asparagus briefly in covered skillet with 1/2 inch boiling water, until crisp-tender, about 6 to 7 minutes for medium-thick asparagus. Drain asparagus, reserving 1/4 cup cooking liquid. Toss asparagus with olive oil, and season to taste with salt and pepper.
To serve: Divide asparagus into four servings and place on four warmed plates. Lay a fillet of cornmeal-crusted croaker on each asparagus bed and spoon Fresh Tomato Sauce around asparagus.
Makes 4 servings.
Nutritional information per serving, croaker only: 414 cal., 30 g pro., 19 g carbo., 167 mg chol., 24.3 g fat (4.5 g saturated fat), 651 mg sodium.
FRESH TOMATO SAUCE
2 ripe tomatoes
2 teaspoons butter
2 shallots, chopped
1/4 cup white wine (or white grape juice)
1/4 cup reserved asparagus stock, or canned vegetable stock
4 or more leaves fresh basil, chopped, or 1/2 teaspoon dried basil
Salt and pepper to taste
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Stem and chop tomatoes. Heat butter in saucepan and add shallots. Cook until soft. Add wine (or optional white grape juice) and reduce over heat until about 2 tablespoons are left. Add tomatoes to pan and 1/4 cup asparagus stock. Bring to a boil. Simmer for about 10 minutes to reduce sauce until thick. Pur