Crappie Provencale

While visiting with Meakin and Sam (My Carolina Kitchen) at their home in Florida, Meakin mentioned that Sam had won a cooking contest with a fish dish and after we got home, she sent us the recipe.  Want to see a shot of Sam in her younger days, check out the bottom photo in her 8/25/09 post.

The title of her dish is Fish Provencale with Tumeric Rice and I believe she may have used catfish, but we used the crappie that is nearly always in the freezer and served it over turmeric couscous as that’s what we had – I wanted to use orzo.  I don’t believe Sam has ever blogged about this dish, so I won’t publish the recipe but it contains the sautéed fish and a sauce of tomatoes, garlic, white wine, olives, corn starch, and herbs.

I added all of the sauce ingredients to a bowl an hour ahead of time so the dried herbs could re-hydrate a little and begin flavoring the tomatoes then cooked it in a saucepan.

The fish just got a dusting of flour and S&P and a quick fry in vegetable oil.  We cooked the couscous per package directions but added extra butter and the turmeric.  This was my plate – Bev decided a little grated parmesan was in order.

Bev and I both thought it was delicious and understand why it was a prize winner – thanks for sharing the recipe Sam.  A couple of cooks notes – if you use couscous, the sauce needs more liquid to help out it’s dry nature or if you’re married to a sauce-a-holic, as I am, you may need more sauce period.  And if using the larger Kalamata olives, we would halve them to spread the flavor around more.

If you think you'd like to try it, you might be able to get the recipe from Sam with a little sweet talking.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

12/27/13 meal date