With Halloween rapidly approaching, I think back on all of the costumes I selected growing up. For the first 8 or so years, I was a witch – spare me the life-art comments. Then, when I was finally allowed to select my own costumes, I was a cat (hate cats, not sure why I did that), a hobo – cuz I was going to Halloween during the depression? A candy striper – always the do-gooder – smiley face.
Most of the time my parents were OK with whatever I chose to be. My mother even made the witch costume that I wore for the first 8 years – hold comments until the end. But in 7th grade my friends and I on the verge of becoming little women decided to go a little more risque.
Risque…hmmm. Bear in mind that in my somewhat conservative catholic home I wasn’t even allowed to wear a non-competitive swim suit in 7th or 8th or 9th grade. And, when I sported my first ‘fashion’ swimwear at 14, my father sent me home from the pool.
So, when I announced proudly that the girls and I were going to be hookers, you can imagine the reaction I received.
I’m not even sure that I knew what hookers really did – but I did know that we would be able to look a lot cuter than we had as hobos the year prior.
Naively, I didn’t really anticipate any negative reaction from my parents. I mean I pretty much figured: Hookers. Hobos. Whatever.
My father instantly put the kibosh on that idea and informed me that the only hookers in the family would be people hooking fish.
OK. So candy striper repeat it was. Of course, it was an over-made up candy striper – but a do-good candy striper nonetheless.
As far as fishing and hookers…A couple of nights ago, I hooked a couple of tilapia filets at Whole Foods and made:
Tilapia in a White Wine Sauce (serves 1 – there’s no reason you can’t have a real meal when dining alone)
NOTE: If you’re using the Whole Foods frozen tilapia, 7 hours before you intend to cook, take one package out of the freezer, remove the packaging, place the filets in a baking dish, cover with plastic wrap and place in the fridge.
1. Mise en place:
- 1 tsp of capers rinsed and drained
- 1 small shallot minced
- 1/4 cup white wine – I used chardonnay because that’s what I had, but you might want to use a drier one
- 1 tsp parsley chopped
- the zest of one lemon
- the juice of one lemon
2. In a 10-inch skillet over medium, heat 1 tsp of olive oil and 1 tbsp of butter.
3. Salt and Pepper the filets on both sides, gently coat in flour and place in the heated skillet
4. Cook on each side for +/- :04 minutes – depending upon the thickness of the fish.
5. Once the fish is wholly cooked, remove from the skillet and keep warm
6. Add the shallot to the skillet and saute until fragrant – about 2 mins
7. Add the white wine and lemon juice and bring to a boil. Allow the sauce to thicken slightly – about :03mins. If you don’t feel like it’s thickening enough…throw in a little butter (1 tsp) and stir until it melts into the sauce
8. Stir in the lemon zest, parsley and capers
9. Stir to combine flavors – about :02 mins. Then pour over the fish and serve
Halloween is a time when you’re allowed and encouraged to be something you’re not. Whether it’s a witch (stop it), a hobo or even a hooker.
And, while I wasn’t ever allowed to dress like Pretty Woman, I ultimately became quite the skilled hooker…and cooker of fish.
You just made my husband’s favorite dinner; not necessarily talapia. Usually flounder.
I have a recipe basically using the same ingredients but YOUR VERSION is Quicker and MUCH More Tastier.Thank You!!