My local market had a special on Hoki fish filets this week and since I had no idea what a Hoki fish was, I did some research. A hoki is a type of fish in the hake family found off the coast of New Zealand and Australia, aka the Blue Grenadier. This is also the fish of choice for McDonald's Fish Fillet and is frequently used in commercial fish sticks. I found a recipe online from New Zealand using Hoki filets and I decided to try it tonight. I will not be sharing that recipe since I really did not enjoy the fish (I found it to be quite fishy). I'm not sure if it was the quality of the fish or the preparation that threw me off tonight but I don't think I'll be preparing that fish again for a while.
Our side dish tonight was the hit of dinner and it was a vegetable side dish that I have not made in years. It's a recipe I've had in the back of my mind for a while and since I wanted a colorful vegetable side to serve with my fish, this is what I chose. This is a very simple recipe with the most time consuming part being the prepping of the vegetables. Carrots are cut into matchstick-thin strips. Snow peas are trimmed and cut diagonally in half and mushrooms are sliced thin. Once all these vegetables are cut the rest is a breeze. You throw them all in a saucepan with a little salt, fresh thyme and butter. Place over medium heat, cover, and let cook for 15 minutes. The results are spectacular.
Vegetable Trio (2 generous Servings)
Adapted from Good Housekeeping Illustrated Cookbook
1/4 pound carrots (about 2 large carrots), cut in matchstick-thin strips
1/4 pound snow peas, trimmed and cut diagonally in half
2 ounces mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon thyme leaves
1 1/2 tablespoons butter
In a saucepan over medium heat, place all ingredients. Cover and cook 15 minutes or until vegetables are tender-crisp, stirring occasionally.