halibut w/ bell peppers & soy-ginger dressing

I love a good 20/20 experience, and I'm not just talking about the new JT album (which I also love, for the record. Except for that song about Jessica Biel being a drug dealer. That's odd. Catchy, but odd). No, my 20/20 experience is a meal that's under $20 and 20 minutes. If it's great tasting (and this one is!), then it just doesn't get any better. Here's what you'll need:

• 1 skin-on halibut fillet, rinsed and patted dry
• Assorted bell peppers, seeded and cut lengthwise into long, thin strips (My local market sells an assorted, pre-cut bunch for ~$2.)
• 1 medium onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 teaspoons soy sauce
• Juice of one large orange (about 1/4 cup)
• 1 tablespoon finely grated orange zest

beer-marinated pork tenderloin w/ red cabbage

And I don't even like beer! Apparently it makes a good marinade though. I had my doubts about this one. I won't lie, it didn't have the greatest smell when I first put together the marinade. The flavors came together in the end though, especially the cabbage. I've never made cabbage before, but after tonight, I think it'll definitely become a regular side dish. Here's what you'll need:

• 1 pork tenderloins (1 - 1.5 lbs total) 
• 1/4 cup lager (I have no idea if I even bought the right thing here)
• 1/4 cup soy sauce 
• 2 tablespoons brown sugar 
• 1 tablespoon plus 1 teaspoon apple cider vinegar, divided 
• 3 tablespoons olive oil 
• 2 tablespoons butter 
• 1/2 medium red cabbage, cored, cut into 1/2" strips 
• 1 apple, peeled, cored, chopped (I used a Fiji)
• Salt, freshly ground pepper 

Place the pork in a large resealable plastic bag. Whisk the lager, soy sauce, brown sugar, and 1 tablespoon vinegar in a small bowl and pour into the bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.

Preheat oven your to 400°F. Heat the oil in a large skillet over medium-high heat. Remove the pork from marinade, allowing any excess to drip off (reserve marinade). Cook the pork, turning until browned on all sides, 8-10 minutes.

Transfer the pork to the oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°F, 10-15 minutes. I just tossed it on a cookie sheet, but if you have an oven-safe skillet, you can probably just toss that in there. When done, transfer the pork to a plate and let rest for at least 10 minutes.

Pour the reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-10 minutes.

Meanwhile, melt butter in a large skillet over medium heat (I used the same one that I'd browned the pork in.) Add the cabbage, apple, and 1 cup of water and season with salt and pepper. Cook, tossing occasionally, until the cabbage is softened, 15-20 minutes. Add remaining 1 teaspoon vinegar and toss to combine.

Slice pork and serve with cabbage mixture and sauce.

Bon chappétit!

red snapper w/ thyme, tomatoes & olives

Long time! It's been a long, long while. As I think I've said before, and I'm sure I'll say again, after 130 or so recipes, you just run out of new ideas! Plus, I've just been going back through and making the past recipes I've loved. Be sure to follow me on Facebook, as I post updates to old recipes and share photos more regularly. Anyways, to the recipe! PS. This is best over rice. Here's what you'll need:

• 3 large plum tomatoes or a bunch of cherry tomatoes, coarsely chopped 
• 1 shallot, chopped 
• 2 teaspoons chopped fresh thyme (I used lemon thyme, any ol' thyme will do) 
• 3 tablespoons olive oil 
• 2 6-7 ounce red snapper fillets 
• 10 kalamata olives, pitted, halved