Food Network Magazine - (10)October 2020

weeknight

cooking

64 FOOD NETWORK MAGAZINE ●OCTOBER 2020

FISH WITH SWEET-AND-SOUR

CAPONATA
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 eggplant (about 1 pound), cut into ¾-inch cubes
4 ribs celery, thinly sliced
1 small red onion, diced
Kosher salt and freshly ground pepper
1 14.5-ounce can no-salt-added diced tomatoes
3 tablespoons capers, drained and rinsed
¼ cup plus 1 teaspoon red wine vinegar
4 teaspoons honey
4 skinless hake or cod fillets (about 6 ounces each)
1 cup packed fresh parsley, large leaves torn
½ baguette, sliced and toasted

1. Heat 1 tablespoon olive oil in a large skillet over medium-high
   heat. Add the eggplant and cook, stirring occasionally, until
   browned and almost tender, 6 to 8 minutes. Remove the eggplant
   to a large plate. Add 1 more tablespoon olive oil to the skillet.
   Add the celery and red onion and season with salt and pepper;
   cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers,
   ¼ cup vinegar, the honey and ¾ cup water. Stir in the eggplant,
   season with salt and pepper and cook until the vegetables are
   tender and the mixture thickens, 10 to 12 minutes.


2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet
   over medium-high heat. Pat the fish dry, season with salt and
   pepper and add to the skillet. Cook, undisturbed, until golden
   brown on the bottom, 4 to 5 minutes. Flip the fish and cook until it
   is just opaque and flakes easily, 2 to 3 more minutes.


3. Toss the parsley and remaining 2 teaspoons olive oil and
   1 teaspoon vinegar in a small bowl; season with salt and pepper.
   Divide the caponata among shallow bowls and top each serving
   with a fish fillet. Top with the parsley and serve with the
   baguette slices.

Per serving: Calories 420; Fat 13 g (Saturated 2 g); Cholesterol 65 mg;
Sodium 984 mg; Carbohydrate 41 g; Fiber 6 g; Sugars 13 g; Protein 34 g

CHEESE TORTELLINI WITH SQUASH

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

1 pound chopped peeled butternut squash,

cut into ¾-inch pieces

12 ounces shiitake or oyster mushrooms,

stemmed and torn into bite-size pieces

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 cup heavy cream

3 cloves garlic, smashed

8 fresh sage leaves

1 to 2 teaspoons fresh lemon juice

2 9-ounce packages refrigerated cheese tortellini

Shredded parmesan cheese and finely chopped chives,

for topping

1. Place a baking sheet on the middle oven rack and preheat to
   450 ̊. Toss the squash, mushrooms, olive oil and a big pinch each
   of salt and pepper in a large bowl. Spread out on the hot baking
   sheet and roast, tossing once or twice, until the vegetables are
   browned around the edges and tender, 20 to 25 minutes.


2. Meanwhile, bring a large pot of salted water to a boil. Combine
   the heavy cream, garlic, sage and a pinch of salt in a small
   saucepan. Bring to a boil, then reduce to a simmer and cook until
   reduced by about one-third, 5 to 7 minutes. Remove from the heat
   and stir in 1 teaspoon lemon juice; add more lemon juice to taste.


3. Add the tortellini to the boiling water and cook as the label
   directs. Reserve 1 cup cooking water, then drain (reserve the pot).


4. Strain the cream mixture through a fine-mesh sieve into the
   reserved pot. Add the tortellini and ½ cup reserved cooking
   water; toss over medium heat until coated, adding a few more
   tablespoons cooking water as needed to loosen.


5. Divide the roasted vegetables among shallow bowls. Spoon the
   tortellini and sauce on top. Sprinkle with parmesan and chives.
   Per serving: Calories 730; Fat 39 g (Saturated 20 g); Cholesterol 124 mg;
   Sodium 833 mg; Carbohydrate 77 g; Fiber 7 g; Sugars 6 g; Protein 23 g