Written with love, by Sarah-Elizabeth Stone
In the last few weeks of summer I find my free time shrinks, and the weekends crammed full of activities. It seems as though everyone is trying to grasp at those last few warm summer afternoons before the crisp, autumn breeze rolls in. In the busy hustle and bustle that the end of summer brings, date night can get pushed off to the side, or forgotten altogether. Between friends, spouses, and kids perhaps, life can get insane at times.
Whether it’s a quick and easy meal like this one (which only takes 30 minutes, by the way) as a starter for a long evening, or perhaps the only escape of the week, it’s important to take time out for just the two of you. Eat, drink, and laugh with one another because those long summer days are coming to a close and the threat of pumpkin spice is in the air.
Cajun Fish Ingredients
· 1 cup of olive oil
· 4-6 pieces of halibut or cod
· ½ tbs of salt
· ½ tbs of garlic powder
· 1 tsp of paprika
· 1 tsp of black pepper
· ½ tbs onion powder
· 1 tbs of oregano
· ½ tsp of thyme
· ½ tbs red pepper flakes
Roasted Tomato Salad Ingredients
· 4-6 ripe red tomatoes
· 2-4 cups of spinach leaves
· 1 onion, cut up
· 1 cup of mushrooms
· 1-2 tbs of minced garlic
· 1-2 tbs of basil
· 1tbs of shaved parmesan
· ½ cup of butter
· ½ cup of red wine
Directions
1. Set the oven to 250F
2. Begin by slicing the tomatoes, and lining them on a oven safe tray, drizzle olive oil over top, and sprinkle basil and garlic
3. Cook in the oven for roughly 30-40 minutes depending on how roasted you want the tomatoes
4. Next heat up olive oil in a pan, leave on medium heat while you prepare the fish
5. Mix all the spices together in a bowl
6. Drizzle some olive oil onto the fish, and dunk into spices until fully covered
7. Slowly lower fish into the hot oil, let cook 3 minutes a side
8. In a separate frying pan put your chopped onion and mushrooms with butter and wine
9. Set out spinach, layer tomatoes, onions, mushrooms and parmesan cheese
10. Add the fish, and sprinkle salt and pepper over the plate
