Quick din­ner for a busy school night

Wed­nes­day, Au­gust 30, 2017 Ver­mi­celli makes this fish dish a win­ner with kids Food

Metro Canada (Calgary) - - FOOD - Makes 4 serv­ings RI­cARdo/ToRSTAR neWS SeR­vIce

As the school year revs up, our sched­ules do, too. All those after-school prac­tices, play dates and study ses­sions tend to eat into din­ner prepa­ra­tion time.

That’s why I thought you could use these four quick­meal recipes.

They each take less than half an hour to prep from start to fin­ish and are full of fun, ex­cit­ing flavours in­spired by some of my favourite cuisines.

The whole fam­ily will be clam­our­ing for more and, best of all, you’ll still have time to wind down after your day.

Seared Fish with Vegetable Ver­mi­celli

Ver­mi­celli makes this fish dish a win­ner for kids, while cil- antro, rice vine­gar, mirin and sam­bal oelek give it com­plex­ity your palate will ap­pre­ci­ate. There’s noth­ing I love bet­ter than a one-pot dish — not only do the flavours of all the in­gre­di­ents merge into some­thing mag­i­cal, but the cleanup is even quicker than the prep time! In­gre­di­ents • 1 large red onion, cut into thin strips • 2 tbsp (30 mL) olive oil • 4 oz (115 g) rice ver­mi­celli • 1 car­rot, peeled and grated • 1/2 English cu­cum­ber, grated • 1/3 cup (15 g) ci­lantro, chopped • 2 tbsp (30 mL) mirin • 2 tbsp (30 mL) soy sauce • 2 tbsp (30 mL) rice vine­gar • 1 tsp (5 mL) sam­bal oelek, or more to taste • 1-1/2 lb (675 g) white fish, with or with­out the skin, cut into 4 pieces • 1-1/2 cups (210 g) cherry toma­toes, halved • 1 diced av­o­cado, lightly driz­zled with lemon juice (op­tional) Di­rec­tions 1. In non-stick skil­let over medium-high heat, brown onion in 1 tbsp (15 mL) of oil. Trans­fer to a large bowl. 2. In a large pot of boil­ing wa­ter, add ver­mi­celli. Re­move from heat and let rest for 3 min­utes or un­til ten­der. Rinse un­der cold run­ning wa­ter and drain. Snip ver­mi­celli with scis­sors to shorten. 3. Add noo­dles, car­rot, cu­cum­ber, ci­lantro, mirin, soy sauce, rice vine­gar and sam­bal oelek to onions. Toss to coat. 4. In the same skil­let over high heat, brown the fish in re­main­ing oil un­til de­sired done­ness. Sea­son with salt and pep­per. 5. Place noo­dles and veg­eta­bles on serv­ing plates. Gar­nish with toma­toes and av­o­cado. Top with seared fish.

Con­trib­uted

This ver­mi­celli dish take less than half an hour to prep from start to fin­ish.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.