Swim Night Supper

I've been wanting to cook fish lately because I love baking it in foil with tomatoes. It's my favorite way to cook fish like sole and the tomatoes are starting to come in. It's pretty quick and you can make your side dish while it's baking. I made a recipe from the San Francisco Chronicle for our side dish that sounded amazing-Peruvian Style Corn & Zucchini. It was amazing. Mike loved it. The smell of it cooking got him before he even tried it.

White Fish Cooked in Foil

1/2 - 3/4 pound white flaky fish like sole or halibut
2 ripe tomatoes, chopped
1 garlic, pressed
1/2 cup white wine
kosher salt and red pepper flakes
1/2 lemon

This method is great because you can improvise. Just remember to use some onion, shallots, garlic or leeks. Then add some acid like lemon juice, wine or vinegar. You can add fresh herbs like basil, parsley or cilantro. Finally add the tomatoes, salt and pepper. The combination is up to you and what you are serving it with. I kept my fish simple tonight because of all the flavors in the veggies.

Mix together the tomatoes, garlic, wine, salt and peppers. Use a piece of foil for each serving of fish and add tomato mixture to the fish and wrap it up. Place on a jelly roll pan or a pan with sides in case your foil packets leak. Bake for approximately 15-20 minutes in a 350 degree oven. It's almost impossible to overcook because of the foil and the moisture in the foil packet. Squeeze some lemon over the fish before serving if desired.

Peruvian Style Corn & Zucchini my way

1 medium red onion, chopped
1 tablespoon olive oil
1 garlic clove, pressed
2 ears of corn, shucked and kernels removed
1 large zucchini, peeled and finely chopped
1/8 teaspoon ground ginger
1/4 teaspoon paprika
1/2 teaspoon ground cumin
1/2 cup chicken stock
3 tablespoons non fat plain yogurt
2 ounces fresh Parmesan cheese, grated
4 ounces light herb and garlic Boursin cheese
1/4 cup chopped cilantro
Tabasco
kosher salt and pepper
1/2 lemon

In a large non stick skillet, heat the olive oil and add the onion. Saute until soft and lightly golden brown, about 6 minutes. Add the garlic, corn and zucchini. Lower the heat and cook a minute or two. Stir together. Sprinkle in the ginger, paprika and cumin. Cook a minute or two.

Add the stock and increase heat to medium high and cook for about 5 minutes.

Stir in the yogurt and Parmesan cheese. Add the Boursin cheese and the cilantro. Season with Tabasco, salt, pepper and a squeeze of the lemon.

I will definitely make this again for Abigail. I'm not a big zucchini fan (except zucchini bread) and I loved this.

Enjoy!