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Fish and Pickled Asparagus Packets

(post, Lindsay Neu)

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There are two ingredients that I’ve been meaning to use more of. 

Thing #1 = jars of food in the basement. Before the 2011 canning season started, I promised myself (and Erik) that I would do a better job of preserving useful things than I did last year. Those fancy jams just call to me, but two responsible adults can only eat or give away so much. So, I did that. But now we have to use it all.

Thing #2 = fish. We have great access to locally-caught seafood, but for some reason, I rarely include it in our weekly meal plan. I think part of it is because getting fish from the market in the heat of summer kind of grosses me out. I’m sure it’s fine, because it’s on piles and piles of ice, but it just doesn’t appeal to me. Then I forget about it when cooler weather rolls around.

This was the week to knock out both goals. Well, actually, last week was the week to do that. Sorry…we’ve been busy. This is barely a recipe, so go crazy. If you don’t have spicy pickled asparagus, use dilly beans, fresh beans/asparagus, or tomatoes. Maybe even pickled beets. Add in some olives or herbs. Use a different type of white-fleshed fish or even shrimp. Just dig around in the refrigerator or stash of jars and use what you find.

For the recipe, click here: