Feeds:
Posts
Comments

Posts Tagged ‘Fish’

Panko Crusted Salmon

Ina Garten is one of the only Food Network chefs I will watch these days.  She seems like such a genuinely nice person and her food is usually a big hit!

Tonight’s recipe was loosely adapted from Barefoot Contessa How Easy Is That?.  My tweaks include cutting the recipe to make two portions, leaving out the mustard and adding garlic powder.

This was absolutely delicious!  And so easy to make!  This will definitely become a regular in our house.


INGREDIENTS
2 Salmon filets
1/2C. Panko breadcrumbs
Zest from 1 lemon
1T. Parsley, chopped
1 Egg white
Salt, pepper and garlic powder to taste
4T. Olive Oil

DIRECTIONS
Preheat oven to 425 degrees.

In a small bowl combine breadcrumbs, lemon, parsley, salt, pepper and garlic powder.  Add 2T. of the olive oil and set aside.

Separate egg white and place in another small bowl.

Brush tops of salmon with egg white and cover with panko mixture.  Press lightly to adhere.

Heat an oven-proof skillet with the remaining 2T. olive oil over medium-high heat until hot.  Add salmon filets, skin side down, and cook 3-4 minutes.

Place skillet in the oven for 5-7 minutes.  Remove and let rest at least 4 minutes before serving.

Husband Rating – 5 out of 5 – “This was awesome!”

Barefoot Cont

DIRECTIONSessa How Easy Is That?: Fabulous Recipes & Easy Tips

Read Full Post »

Parmesan Tilapia

Hubs and I love fish and are always looking for new ways to prepare it.

I was excited to stumble across this recipe on The CookMobile and can say that this will definitely now be a staple in our house.  The fish stays nice and moist, but the exterior is incredibly crunchy.  Best of all…this only takes about 20 minutes from start to finish.  Perfect for a busy weeknight!


INGREDIENTS
2 Tilapia filets
1/2C. Japanese panko bread crumbs
1/4C. Parmesan cheese (of course, I used soy Parm.)
1/8t.  Red pepper flakes
1/2t. Flat-leaf parsley, finely chopped
1/8t. Granulated garlic
1 Egg, beaten
1/4C. Flour
Salt and Pepper
Frying oil

DIRECTIONS
Season filets lightly with salt and pepper.  Set aside.

In a bowl, combine panko bread crumbs, Parmesan cheese, granulated garlic, red pepper flakes and chopped parsley.

In another bowl, dredge fish in flour and then, in another bowl, dip in beaten egg.  Finally, roll in bread crumbs to fully coat.

In a pan, heat enough oil for deep-frying, a round 1-inch high.  Fry breaded fish until golden brown and flakes easily.  Drain on paper towels and serve hot with dressing of choice.

As an alternative to deep-frying, lightly brush melted butter on a oven-proof dish, arrange fillets on a single layer, drizzle top with additional melted butter, and bake at 400 degrees until golden brown and flakes easily.  You can also pan-fry these tilapia filets in 3 to 5T. oil, around 3 to 4 minutes on each side.

Husband Rating – 4.5 out of 5 – “Very tasty!”

Read Full Post »

I’ve never had Chilean Sea Bass before, but when my co-worker raved about this recipe (that he got from the fish guy at WholeFoods) I knew I wanted to give it a whirl.

The sea bass was different than any other white fish I’ve ever had.  It wasn’t very fishy and it was incredibly moist and delish…with almost a scallop-like texture.  It was very good.  Definitely not something I could eat often, but every once in a while it will be a nice treat!

INGREDIENTS
3/4lb. Chilean Sea Bass, cut into 2 portions
2 Slices Prosciutto
Salt and pepper, if desired

DIRECTIONS
Preheat oven to 425 degrees.

Salt and pepper fish filets if desired (I only peppered, I figured the prosciutto would add enough saltiness, and I was right).  Wrap each piece of fish in a slice of prosciutto and place in a baking dish.

Bake 15-25 minutes depending on the thickness of the fish.  Mine were pretty thick, so they took about 23 minutes.

Enjoy!

Husband Rating – 3 out of 5 – “Not bad at all!”

Read Full Post »

Swordfish Lemonnaise

It’s no secret on this blog that I’m a sucker for swordfish.  I absolutely love it.  Next to salmon, it is definitely my favorite fish.

My favorite swordfish is made by my Dad.  He gets his fish when they go to Cape Cod and smothers it in lemonnaise (that’s a combination of lemon and mayonnaise) sauce that he buys there, pre-made by his fishmonger.  It’s so yummy!  So, tonight, I decided to try and make my own lemonnaise.  It was easy and very tasty!

INGREDIENTS
1 1lb. Swordfish steak
2T. Mayonnaise
Juice of 1/2 lemon
1 Clove garlic, pressed
1t. Italian parsley, chopped
Salt and Pepper

DIRECTIONS
Mix all ingredients together and slather on both sides of swordfish.  Let sit for at least 30 minutes.

Grill 5-8 minutes per side, depending on thickness of the steak.

Serve with lemon wedges.  Enjoy!

Husband Rating – 3.5 out of 5 – I love swordfish too!

Read Full Post »

Tuna Burgers

Sometimes I just get sick of the usual beef and turkey burgers.

Tonight, while giving our kitties their very favorite treat (tuna water) I had an idea to turn the tuna into burgers.  I added a little of this and a little of that from the cabinet and was so happy with the result!  These are delish!  Crispy, perfectly flavored and awesome for the summer!

INGREDIENTS
2 cans Tuna packed in water, drained
1 Egg
1 1/2T. Ranch dip mix seasoning (if you are dairy-free, look for the ranch dip packets in the Kosher section of your grocery store – those are dairy-free.)
1/4C. Seasoned bread crumbs (plus more for dredging)
1T. Mayonnaise
1t. Italian seasoning
Salt and pepper to taste (I didn’t use extra salt, just pepper)
1-2T. Oil

DIRECTIONS
Add all ingredients (except oil) into a bowl and mix thoroughly.

Separate tuna mixture into 4 equal portions.  Place extra bread crumbs on a plate.  Form tuna into patties and dredge in bread crumbs.  Let rest for a few minutes while the oil heats.

Add oil to a large pan and heat on medium high for 2-3 minutes.

Add patties to the oil and cook 4 minutes per side.   Transfer to paper towels to get rid of the excess oil and serve.

Husband Rating – 4 out of 5 – “These were [explative removed] awesome!”

Read Full Post »

Salmon Pesto Pasta

It has come to my attention by some of my loyal readers – ok, just one crazy pesto-obsessed reader/friend – that there is a lack of pesto in my blog.  Well, Aaron…this one is for you!

I’ve been wanting to make salmon pasta for a while now and got a wicked craving for it today.  Bridget at The Way The Cookie Crumbles shared this wonderful recipe with me and I can’t thank her enough.  It was very tasty!

My only two modifications were to eliminate the pine nuts from the pesto (I just don’t care for them) and I used plain soy milk instead of evaporated milk.

100_2200
INGREDEINTS
8oz. Pasta (I used angel hair)
12oz. Salmon
Salt and Pepper
1t. Grated lemon zest
1T. Olive oil
1. Lemon juice
5oz. Evaporated milk (I just use pasta water)
½C. Pesto (recipe follows)
Grated Parmesan, for serving

DIRECTIONS
Bring a large pot of water to a boil and cook pasta according to package directions.  Drain and pour evaporated milk into pot to warm and add cooked pasta to the pot.

Adjust oven rack to upper position and heat broiler on low. Line a baking sheet or pan with aluminum foil. Season salmon liberally with salt and pepper, sprinkle with zest, then rub with olive oil. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice. Use fork to flake into bite-sized pieces.

Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with Parmesan.


Pesto

INGREDIENTS
1/4C. Pine nuts, toasted
5 Cloves garlic, unpeeled
2C. Fresh basil leaves, rinsed thoroughly
2T. Fresh parsley leaves, Italian (optional)
1/4C. Extra-virgin olive oil
Pinch table salt
1/4C. Grated Parmesan cheese

DIRECTIONS
Toast nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to bowl of food processor.

Add the unpeeled garlic to empty skillet and toast until, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and add to food processor.

Place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.

Process nuts and garlic until finely chopped. Add remaining ingredients except cheese; process until smooth, stopping as necessary to scrape down bowl with flexible spatula.

Transfer mixture to small bowl, stir in cheese(s) and adjust salt.

Husband Rating – 4 out of 5 – “Mmmm…this salmon was awesome!”

Read Full Post »

Crispy Baked Fish Sticks

One of my favorite meals as a kid was frozen fish sticks and Kraft mac and cheese.  Mmmm…memories!  Anyway, even though we’re older and our palates are a little more refined, there’s no reason not to eat like a kid!  I found this breading recipe on Annie’s Eats and decided to use it on cod instead of chicken.  These were quite tasty!  Served with my baked soy mac and cheese and a side salad – perfect!

100_2140

INGREDIENTS
1lb Cod, cut into pieces
1/4C. Flour
1 Egg
2C. Corn Flakes, well crushed
Salt and Pepper to taste

DIRECTIONS
Heat oven to 400 degrees.

Pulse Corn Flakes in food processor to desired consistency.

Ready 3 bowls, one with flour (seasoned with S&P), one with a beaten egg and one with the crushed Corn Flakes.

Cut fish into 2″ pieces.  Dip each piece into flour followed by the egg then the Flakes.  Bake for 15 minutes, or until the fish reaches an internal temperature of 140.

Husband Rating – 2 out of 5 – “These were just ok.”

Read Full Post »

Older Posts »