… complete with dodgy internet.
So apologies if I’m slow to respond to comments. Normal service will be resumed when I fix my technology issues.
The Big T’s great uncles:
— Pte Eric Andrew Gray, died in the Somme Valley, France, March 1918
— Lt Harry Marshall Wright, died at Chunuk Bair, Gallipoli, August 1915.
Commemorated alongside other servicemen and women from the Canterbury region at the Field of Remembrance, Cranmer Square, Christchurch.
They shall grow not old, as we that are left grow old: Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning, We will remember them.— Laurence Binyon, “For the Fallen”
In this last month we have truly felt a seasonal change. The hot, humid days (and nights) are gone; replaced by cold winds, frequent rain and storms which left thousands of my fellow Aucklanders without electricity — some for up to a week.
Cooler temperatures make the kitchen a much more appealing place to be. So when my local grocer had some really fresh tarakihi fillets (ocean bream or morwong to non-Kiwis), butternut squash and fresh limes (at a price that didn’t require me to sell a kidney), I thought I’d try out a dish based on couple of recipes I’d found.
And since I haven’t done a “Version 2” Changing Seasons post for a while, this month you’re getting my pan-fried tarakihi with a rosemary lime crumb and roasted butternut squash.
The actual recipes are:
While I did prepare the squash pretty much according to the recipe, I modified the fish dish a bit.
The original recipe involves grilling the fish with the breadcrumb topping.
But since I was using the oven to cook the squash, I decided to pan-fry the tarakihi. I also hate overcooked fish, and being able to watch its progress in a pan means I’m more likely to “get it right.”
Someone told me that you get a really good result by:
a) making sure the skin is really dry
b) putting the fish skin-side down in a hot pan until only the thickest part of the fillet is still opaque
c) turning the fish and and taking the pan off the heat
d) removing the fish from the pan after about a minute.
Worked for me!
The downside of that method is that you can’t make the crust, but I fried the breadcrumb mix in the same quantity of olive oil the recipe suggested putting over the crust. I spread it over the fish on the plate (and on the squash after I’d taken the photos). Yum!
The Changing Seasons is a monthly challenge, originally hosted by Max at Cardinal Guzman. I’ve taken over hosting duties this year, and if you would like to join in, here are the guidelines:
The Changing Seasons Version One (photographic):
The Changing Seasons Version Two (you choose the format):
If you do a ping-back to this post, I can update it with links to all of yours.