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 !