In this first edition of "A Bachelor's Kitchen" I'm doing my best Michael Smith impression minus the curly locks, and knit turtle necks.

I had a few small fish fillets in the fridge I was planning on having for dinner tonight. Where I live I can get fresh fish year round on almost any corner. The fillets I have I think are called Rubia but I could be wrong. Basically they are a white fish no more than 7 inches length wise across the middle and maybe 3 inches wide. About 3/4 of an inch thick at their thickest point. Normally I season them and fry 'em up and yum, but today I was feeling a little "out there" and wanted something different. So I made this up on the fly ala the aforementioned Michael Smith, and hit the kitchen.

My fridge is pretty bare at the best of times, just keeping on hand what I need for the next few days as far as perishables. First I put on a pot of water to boil and put in about 3 handfuls of rotini pasta to cook. Then minced 1 clove of garlic, diced the pearl end of 1 green onion, 1 stalk of celery and 1 medium sized carrot. I heated up a good sizes skillet to medium, added a few tbsp of olive oil and began to lightly saute the vegies. Next, grabbed a small green zucchini, quartered it and chopped them into 1/2 pieces, 2 roma tomatoes got the same treatment. I fired that zucchini into the pan once the onions, celery, carrots, and garlic had sweated and began to soften. As soon as the zucchini began to sweat I deglazed the pan using some cheap white wine I keep in the fridge for situations just like this! Once the wine had reduced to about 50% I added the tomatoes and let everything get familiar with each other. As the mixture began to dry up a bit, I added another couple splashes of white wine.

Meanwhile back at the ranch.. I had taken out my fish fillets and lightly seasoned them with salt and pepper, and chopped them into 3/4 cubes. I then added the fish to the pan, and let them cook in for a few minutes. My pasta, now cooked and lightly tossed with some olive oil was then added to the pan and tossed in.

Once plated, I sprinkled a little Parmesan cheese on top and voila! This made enough for 2 decent sized servings, and was incredibly colorful, lite, and tasty.

Next time, the only thing I would try differently would be use a couple more tomatoes, and blanch or roast them to remove the skin before chopping them. This dish would also be great with prawns or chicken. Sorry for the lousy picture, all I had handy was my camera phone:


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