Dr. Seuss was a genius.
He didn’t solve the hunger epidemic or create the Theory of Relativity.
He wrote children’s books.
Children’s writing receives the same type of ignorant criticism modern art can fall victim to, unfortunately. With a puff of their chest and the quick remark of “Man, even I could’ve done this!” many people don’t consider the true talent that provokes this type of craft.
It’s not so easy.
Otherwise known as Dr. Seuss, Theodor Seuss Geisel worked with his imagination and wit to create beautifully elaborate stories using relatively basic words. There’s also the whole rhyming part, too.
Luck wasn’t what made his fame.
Geisel started by making sloppy advertisements for an oil company, while his poetic writings were rejected for publishing more than you can count on one hand. He was kicked off the college magazine staff and later joined the army. He went through a depression after his wife committed suicide and he never had children of his own.
Yet, he went on to write some of the most treasured stories of all time.
We all grew up with him. Whether it was The Lorax or Oh, The Thinks You Can Think!, the memories of hearing those ridiculous rhymes before bed and admiring the wacky colorful drawings will always stay with us.
If I still haven’t convinced you that Dr. Seuss was a monument in our history, maybe remembering his years of life (and beyond) will help, I encourage you to delve into the adventures of the “seusstastic” Dr. Seuss.
He imprinted in our young lives an extensive spectrum of imagination that has changed the way we see the world.
Crispy Yellow Tail Snapper with Tomatoes, White Beans & Swiss Chard
INGREDIENTS
- 2-8 oz. snapper fillets, skin on (sea bass, halibut or cod)
- 2 tbsp canola oil
- 2 tbsp olive oil
- 1-pint cherry tomatoes
- 1 shallot, minced
- 4 cloves garlic, minced
- 2-15.5 oz can white beans, drained and rinsed
- 2 bunches rainbow swiss chard, leaves only roughly chopped
- 1 cup chicken broth, add more for a lovely broth
- 1 tablespoon fish sauce, optional
- 2 tbsp butter
- 1/4 cup pine nuts
INSTRUCTIONS
- Prepare fish by bringing it to room temperature.
- Heat olive oil in a pan on medium heat. Add shallot and garlic and cook for 1 minute or until fragrant. Add tomatoes to the pan and cook for 10 min or until they soften.
- Add white beans and continue cooking for 2-3 minutes.
- Make sure the fish is as dry as possible before cooking. Moisture is your enemy here. Pat the fish dry, especially the skin side, with paper towels or a clean kitchen towel.
- Season fish with salt and pepper just before cooking; the salt will draw moisture to the surface of the fish.
- Place the fish skin-side down into a hot pan that has some oil in it. Do this front to back, so if the hot oil splatters, it does so away from you. Do not crowd the pan; if there is too much fish in the pan, it will steam rather than roast.
- Depending on the size and weight of the fillets, the fish may try to curl up; use a spatula to press the fish fillet flat to the pan. The fish will relax and lie flat after 10 to 20 seconds under the spatula.
- Finally, you want to control your cooktop's heat. If it's too hot, the fish skin will burn. If it's too low, the skin won't get crispy. Start fish on high heat, then give the pan a bit of time to recover temperature after you add the fish. This usually takes 30 to 60 seconds depending on how much fish you have in the pan and the power of your cooktop. Lower the heat to medium-high and cook the fish to 75 percent of your preferred doneness (3-5 min). Flip the fish so the flesh side is down for the last 25 percent of cooking. When cooking thick fillets, you can continue with medium-high or medium heat. If you have thinner fillets, turn the heat down for this last bit of cooking time.
While fish is cooking, add 1/2 of the swiss chard and the chicken stock. Stir well. Add the additional chard and cover. Steam on low heat for 5 min or until slightly wilted.
Add butter either to the bean mixture. Stir until melted. Ladle vegetables and broth into bowls. Top with fish and pine nuts. Serve immediately.
