quick and easy meals for 1 or 2



“Canada fish” and tortellini, peas and onions.

These are Poppop originals.

While on a bow and arrow bear hunting trip to Canada with my good friend Butch and a couple of other guys. That’s a whole ‘nother story. We were on a lake and caught some pike. I fixed them this way and Butch always likes me to fix what he calls “Canada fish”

Turn the oven on at the lowest possible setting. We’re going to keep the fish warm while we finish the Canada Sauce.

1 pkg. buitoni cheese tortellini
1 med size onion, chopped
1 ½ cups frozen peas
about ¾ cups olive oil

Put about 2 qts. water on to boil. Put the oil in a med. sized frying pan. Med heat. Add the onions and cook only until translucent. We don’t want them anywhere near brown. Add the peas. When the oil starts to bubble again after it recovers from the shock of the cold peas remove it from the heat. The water should be boiling by now. Add the tortellini and stir it right away. These cook pretty fast and we want them a little under done. When they’re a little under done drain and add to the onions and peas. Toss a few times to coat the tortellini with the oil so it won’t stick together. When the Canada sauce is almost done we’ll put the pan back on and finish it up. There might be a little left over. Just let it cool then, zip lock, freezer.

2 or 3 or 4 tilapia fillets. Remember you can buy them frozen and bagged up to keep in the freezer waiting for you. You can use any kind of fish that will hold up to sautéing ,,,,salmon, sea bass, halibut even catfish. I like tilapia, they come perfect sized for portions and are real easy to work with. If they are frozen just put them in a bowl of water for about 10 minutes and they should be ready to go.
2 lemons, sliced
about 1 and 1/2 cup of white wine
a couple of good pinches (about a tsp) of dried dill
about1 tbsp. of butter
a little flour for dredging and thickening
about 4 or 5 tbsp. olive oil

Put the olive oil in a frying pan big enough to handle the fish. Med. high heat. Put about 1 ½ cups flour in a plate and dredge the fish in it then cook the fish in the hot oil. Remove the fish to a plate and put in the oven. Put the butter in the pan. When melted put a big pinch of the flour in and immediately whisk it with the turner thing you used to handle the fish. Add the sliced up lemons and the dill. Stir it up for just about a minute or 2 to get the juice out of the lemon slices. Add the wine and fast simmer until it is reduced by about half and thickened. Salt and pepper to taste. While it is reducing put the tortellini pan back on and toss it while you reheat it. Put the Canada sauce on the fish and

SERVE IT UP!! With some grated parmesan for the tortellini, some good crusty bread, maybe some extra virgin olive oil for dipping and the rest of that white wine!