Polenta & Restoring Our Beautiful World
Salsa Tomato Bass with Polenta
24 June 9- 23, 2017 VOL. 36 • ISS. 13
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INGREDIENTS
• 3-4 bass or other fish fillets
• 1 / 2 Can Fire Roasted Salsa Style diced tomatoes( or Salsa)
• 1 / 2 C chopped mixed frozen bell pepper strips( or fresh)
• 6-8 Polenta slices, cut 1 / 2 inch
• 2-3 small garlic cloves peeled and sliced
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Polenta & Restoring Our Beautiful World
Over the past 7 years or so, I’ ve found myself spending a lot of time previewing documentaries for a monthly movie event that I host. If I could sum up the major theme connecting most of these films, it would be that humanity is needlessly wrecking our habitats when we so easily could be sustaining our environment and creating jobs in newer, sustainable industries. The US media, now almost entirely owned by fossil fuel giants, pays people to horribly misinform us of the reality of our situation. The realities documented in these films show the decimation of songbirds, fish in the sea, murdering pollinators that help us grow our food. The list goes on and on – the many moronic things humans do to wreck not only every living thing on earth, but, even the climate that sustains all of life on this beautiful planet we call home. But, all is not doom and gloom. I learned that I could transform my garden into a sanctuary for pollinators; and, that it’ s pretty easy to do. You just find out what are the native plants in your region that support local or visiting bees, butterflies, and birds and begin replacing the alien plants with natives or at least with plants that your pollinators can use. It’ s important to root out invasive plants that could reseed in nearby wild spaces – turning the forests or open spaces into living deserts as far as the local wildlife is concerned. This is happening all over – plants used in landscaping because deer or other creatures don’ t like them end up reseeding in wild areas and replace the plants that once sustained life in these wild areas. Also, be careful of toxic mimics. I discovered that the
“ Butterfly Bush” or Buddlja found in nurseries is actually no good for most butterflies and that some even have BT inserted into their genes. Ugh! So, since I haven’ t seen any butterflies on mine for the past few years, I decided to rip it out. In North Dakota, people regard Prairie Dogs as varmints and have been actually making money hosting mass kill offs of them when it now turns out that Prairie Dogs are a Keynote Species. Scientists discovered that the prairies would become deserts – lifeless and of no use to us – should Prairie Dogs disappear! I have a film on this called“ Varmints.” Reading yesterday that the trout and salmon in CA stand a good chance of going extinct in the next 50 years due to human activity / climate change really saddens me. But, I have hope that as we learn that life on earth is reliant on much more than we originally thought, humankind will restore and repair our beautiful world. This month’ s recipe was made using pre-made polenta formed into a roll that I got from Trader Joe’ s; although, I’ ve seen it sold this way at other stores. I used a canned Roasted Salsa-style tomato product whose tomatoes were diced a lot smaller than in most canned diced tomatoes. I think if you don’ t find a product like this, you could substitute salsa in the recipe
COOKIN ' YER CATCH by Paulette
Salsa Tomato Bass with Polenta
• 2 Tbsp each butter and olive oil
• Pinch sugar
• Hot paprika
• Powdered coriander
• Salt
• Avocado, peeled, seeded, and sliced
• Opt: sour cream or plain Greek yogurt
DIRECTIONS
Preheat oven to 400 degrees. Heat a skillet to medium high. Add half the butter and oil. Put in the Polenta slices and lightly
brown on both sides. Remove and arrange in a shallow pan or casserole dish.
Season fish with the hot paprika, coriander, and salt. If needed, add in more butter and oil, heat and add in the fish to lightly brown on both sides. Arrange the fish on top of the polenta so that there are two slices under each fillet.
If the pan is still clean, add in the peppers and the garlic slices and stir-fry for a minute or so to warm up the frozen strips. Then, pour the tomatoes into the pan with a dash of sugar. Taste for salt. Rewarm and then spoon over the fish and polenta.
Cover the casserole or pan and place into the oven for about 20 or so minutes until cooked. Remove and carefully arrange the fish on the plates with the polenta still underneath the fish. Spoon the tomatoes and peppers overall. Then, top that with the sliced avocado and serve with a dollop of sour cream or plain Greek yogurt, if desired. Serves 2-3 folks.
If you have any questions, cooking tips or recipes to share, feel free to write me at: Paulette or Cookin’ Yer Catch; c / o The Fish Sniffer; PO Box 776; Colfax, CA 95713-0776 or email me at cookcatch @ gmail. com Go for it!