Quandary About Pearl Onions

What’s Cooking in Gail’s Kitchen? Table Food: Quandary About Pearl Onions! What can you do with a jar of pickled pearl onions, besides the obvious Gibson Martini? Believe it or not, these tiny jewels can be eaten as a snack. They also add an amazing zest to garden salads, charcuterie boards, soups, and grilled or roasted meats. Their refreshing taste might even be served to cleanse the palate between dinner courses. Eat them whole or sliced in half. Be adventurous. And when you get to the bottom of the jar, take heart. You can always make another.

QUANDARY ABOUT PEARL ONIONS

Ingredients:

1/4 cup rice vinegar

1/2 cup dry vermouth

4 1/2 teaspoons sugar

1 1/2 teaspoons kosher salt

8 ounces pearl onions, frozen

1/2 teaspoon coriander seeds

1/2 teaspoon black peppercorns

Instructions:

Bring rice vinegar, dry vermouth, sugar, and kosher salt to a boil. Pack frozen pearl onions, coriander seeds, and black peppercorns into a glass jar. Pour in liquid. Allow to cool completely. Cover; refrigerate one week before using.

Mediterranean Baked Tilapia

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Mediterranean Baked Tilapia! Do you ever experiment with different spice combinations? Salt and pepper can only go so far, especially if you try to reduce your salt intake. Spices, on the other hand, can turn an ordinary meal into a savory one. They can also add color, flavor, and aroma. If you’re like me, when a recipe calls for a spice you don’t stock in your pantry, you go out and buy a jar. Then what? Do you use it once and shove it back into the corner of your cupboard? What if you experiment a little instead? When you use cumin, think about partnering it with coriander for results that can add warmth as well as a tinge of sweetness.

MEDITERRANEAN BAKED TILAPIA

Ingredients:

2 tablespoons lemon juice

1 tablespoon butter, melted

2 tablespoons olive oil

1/3 cup flour

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 tilapia fillets

2 tablespoons olive oil

2 garlic cloves, minced

Fresh parsley, for garnish

Instructions:

Preheat oven to 400° in a shallow bowl, combine lemon juice, butter, and olive oil. Mix well. Set aside. On a sheet of waxed paper, combine flour, ground coriander, ground cumin, paprika, sea salt, and pepper. Pat tilapia fillets dry. Dip fish in lemon juice mixture before coating with flour coating. Repeat for second tilapia fillet. Warm 2 tablespoons olive oil in an iron skillet over medium-high heat. Add fish fillets. After a minute or so, flip fillets over to sear the both sides. Remove skillet from heat. Add minced garlic to remaining lemon juice mixture. Drizzle over fish. Bake 7-9 minutes in preheated oven. Remove from heat. Garnish with fresh parsley. Serve with broccoli and cous cous.