My urban homestead Producing food on a city lot

Most of the time I love being an urban homesteader, and it’s a great pleasure to produce as much food as I can on my home ground. But there are times that I don’t want to start my meal with butchering and foraging. I just want to take it easy. But I still want something very healthy and very good, and I want to support the businesses that make my community even better.
In the Albuquerque and Phoenix areas, it’s a very good idea to get to know the Fishhuggers, Kenny and Brenna and their family. In the summer Kenny fishes in Alaska, and they sell wild Alaskan salmon, halibut, and various other fish. They also sell grassfed beef from the family ranch, and it’s the best grassfed meat available in our area because they keep the cattle long enough to put on healthy, delicious fat. They also handle some excellent pork and a variety of other healthy products. Check their website to see where they are currently selling, and ask what they have. I have been buying from them for enough years to watch their son grow from small child to accomplished salesman in his own right.
Wherever you live, find a trustworthy source and keep some healthy fish in the freezer. Nothing is quicker and easier to cook than fish. When you sense that your day is sliding out of control, start thawing it or planning how to thaw it when you get home. Keep a reserve of veggies in the pantry that can be used on a second’s notice and need no prepping. I keep grilled artichoke hearts in oil and sun-dried tomatoes in oil. Grab some chimichurri out of the refrigerator, or make some in five minutes if you keep the ingredients on hand.
For this particular meal, choose good-sized fillet pieces of any firm white fish. Sprinkle the thawed sections with salt and your favorite fish seasoning; as a Louisiana native, I always use Chef Paul’s Blackened Redfish Magic. Heat a heavy skillet over high heat, sear the fish well on both sides, and move to a 300 degree oven to finish. While the fish is baking, rinse the skillet quickly, drain artichokes and sun-dried tomatoes or whatever veggies you’re using, heat the skillet over medium-high heat, add some very good olive oil, and start lightly browning the veggies. Between stirs, chop two fresh cloves of garlic to add a more authentic flavor. When the veggies are lightly browned turn the heat to low, toss in the chopped garlic, and stir frequently until the garlic is cooked but not at all browned. Turn the heat off and check the fish.

Personally, I loathe overcooked fish. When it will just separate into large, moist and juicy flakes with firm application of a fork, it’s done. Don’t cook it another second. Move it out of the hot pan onto plates, add the veggies, and scoop chimichurri wherever it looks best on the plate. Add a wedge of flatbread if you like. I’m low-carb so mine is made with oat fiber.

I think this is a red wine meal, but then I think every meal is a red wine meal. If you are a beer drinker, you may prefer beer. Either way, toast your dinner partner with joy and confidence, and remember that with every bite you are preventing the fast-food hordes from swarming into your kitchen.