It seems like fall is almost upon us. Temps have dropped and already I have seen the leaves starting to change. Almost like clockwork, our bodies start to crave hearty, home cooked meals to start helping us bulk up for the winter. Every September, I change gears and get out my fall collection of recipes. This includes baked chickens with gravy, roasted root vegetables, and delicious fruit desserts. The recipe below is an interesting take on a fish dish. I think the saltiness of the feta and Greek inspired spices will be an amazing combination with the fresh walleye. If you can’t get a hold of any fresh walleye, shrimp is a great substitute. Stay warm and enjoy the fall!
1/2 cup butter
2 cups chopped onion (for more colour you can use red or green onion)
3/4 cups fresh parsley
1 28oz can diced tomatoes in puree
1 tsp dried oregano
1/4 tsp dried basil
pinch of dried thyme
salt and black pepper to taste
3/4 cup cream sherry
1 lb feta
Fresh parsley for garnish
1/3 cup butter
A lil olive oil in the bottom of the pan
2 cloves garlic crushed
1 Fish fillet per serving – can substitute with 2-3 lbs of chunked white fish, or 2 lbs large
– On medium heat, melt butter in large pan. Cook onions and parsley for 4-5 minutes or until
onions become fragrant.
– Reduce heat and add tomatoes, oregano, basil, thyme, salt and pepper. Cook sauce for about 20 minutes or until it begins to reduce.
– While sauce is cooking prepare 1 lb of linguine, or rice following the directions
**If making bruschetta with ciabatta toast or garlic bread this can be cooked now as well
-After 20 mins, bring sauce to a boil while stirring in the sherry. Let simmer for about 3-5 minutes.
-When ready to serve, add 1/2 of feta and stir into sauce so it melts
-Put a serving of pasta or rice on a plate, add fish or shrimp and pour sauce over top. Garnish with crumbled
feta and fresh parsley on top.
To prepare Fish/Shrimp:
Melt butter and oil in large pan and add garlic. Once garlic starts to cook, add fish/shrimp and cook through.