Monthly Archives: May 2012

Parmesan Crusted Red Snapper

Posted on May 23, 2012 by

I have a new obsession – Pinterest! Oh my goodness I can waste hours looking at pretty things, pinning food ideas, find interesting says, browsing fashion ideas and hunting for my next vacation destination!  I love pinning things so that I can find them again later.

A week or two ago I saw a pin for MaMa’s Club Tilapia Parmesan which looked tasty despite the fact I don’t really care for tilapia.  I took the basic idea, tweaked it a bit and then put it on Snapper fillets.  You could really apply this topping to any mild white fish or even chicken if you preferred.

What I love about this recipe is that it is so easy.  Depending on how thick you particular fish fillet is, you can pull this in about 15 minutes which is great for any night of the week.

I recommend you cook you fish on a broiler pan.  This topping has a lot of fat that runs off as it heats.

I served mine on top of the Garlic Linguini with Roasted Veggies that I shared in an earlier post, but you don’t have to get that elaborate.   These filets are perfect as a stand alone entree.  Just add some veggies or a salad and you are done.

Parmesan Crusted Snapper

Prep: 5 minutes  -  Cook time: 10-20 minutes (depending on size of fish)  - Makes: 4 servings

  • 4 Snapper fillets (or other mild white fish fillets)
  • olive oil spray
  • salt and pepper
  • 1 cup shredded parmesan
  • 4 tablespoons butter, room temperature
  • 4 tablespoons mayonnaise
  • 2 green onions, thinly sliced
  • zest from 1 lemon
  • 1/2 teaspoon garlic salt
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup panko brean crumbs

Preheat oven to 350ºF.  Lightly spray fillets with olive oil, season with salt and pepper and place on a broiler pan skin side up.  Bake until fish are flaky and opaque white.

While fish is baking, place parmesan, butter, mayonnaise, green onions, lemon zest, garlic salt and chopped parsley into a small bowl.   Season with black pepper and mix throughly.

When fish is done remove pan from oven.  Peal off skin and discard.  Turn oven up to broil.

Spoon topping onto each fish fillet and spread out over the top of the fillet.  Sprinkle 1 tablespoon of panko crumbs over the topping on each fillet.

Broil fish with Parmesan topping for 1-2 minutes until topping melts and becomes golden.  Serve and enjoy!

Other Recipes You Might Enjoy!

Grilled Cobia over Slaw

Seared Scallops with Orange Vinegrette

 

 

 

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Posted in fish, seafood | Tagged , | 1 Comment

Garlic Linguini with Roasted Vegetables

Posted on May 21, 2012 by

If you were looking in my pantry you might worry that I have food hoarding tendencies.  I mean there is A LOT of stuff packed in there.  I have a habit of pick up things that looks interesting at the grocery store with the plan of some great future recipe, only to have those items make their way to the dark recesses of the pantry.  Once things migrate to the back I soon forget all about them.

This month I am actively trying to reach to the back of the pantry and pull out those forgotten items before I have to start chucking things because they have out sat their shelf lives.  Yesterday I reached in a pulled out a box of spinach linguini.  I don’t even remember buying it, so who knows what my original plan was for these green strands of pasta.

I cooked the linguini, tossed it with olive oil, sizzled garlic slices, roasted Roma tomatoes and roasted asparagus.  (Just about any roasted vegetables would work in this dish.)  Then I topped the dish off with some shredded parmesan.  It was a stupendous dish – as beautiful as it was delicious.  I must remember to go diving into the back of my panty more often.  There is good inspiration back there!

 Garlic Linguini with Roasted Vegetables

Prep: 10 minutes – Cook time: 12 minutes (not including time to roast the vegetables)  - Makes 4 servings

  • 1 package (1 lb.) spinach linguini
  • 1/4 cup olive oil
  • 2 cloves of garlic thinly sliced
  • 8 roasted Roma tomatoes
  • 1 bunch of roasted asparagus (I did not add the onions in the original roasted asparagus recipe)
  • salt and pepper
  • shredded parmesan

Cook linguini according to package directions until pasta is al dente.  Drain pasta and leave in the strainer.

Return empty pasta pot to medium heat.  Add olive oil and garlic slices.  Sizzle garlic until is starts to turn golden.  (Do no allow garlic to burn or it will taste bitter).

Add cooked pasta to pot with olive oil and toss.  Season with salt and pepper.  Portion onto plates.  Add roasted vegetables.  Top with a sprinkle of shredded parmesan.

 Other Recipes You Might Enjoy!

Mushroom Alfredo Barley Rissotto

 

Prosciutto Parmesan Melts

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Posted in asparagus, meatless Monday, pasta, roasting, vegetables, vegetarian | Leave a comment

Homemade Cream of Mushroom Soup with Wild Rice

Posted on May 20, 2012 by

Last weekend was Mother’s Day.  Thanks to some nonstop prompting by the characters on the Disney Channel, my little guy who is barely 3 years-old, walked around enthusiastically saying “Happy Mother’s Day” all day long.  (Thank you Walt!)  He beamed with glee very time he said it and I couldn’t help being just so thankful that this wonderful little angel found his way into my life.

Since my little guy is too young to make me breakfast  or any other traditional Mother’s Day offerings we opted instead to make one of my favorite soups together – Cream of Mushroom Soup with Wild Rice.  He was in charge of washing the mushrooms and dropping ingredients in the pot, while I was in charge of chopping and stirring things once they got hot.  We make a pretty good team in the kitchen….well some of the time at least.

Cream of Mushroom Soup with Wild Rice is actually very easy to make.  Chopping the mushrooms is about the most time consuming part and I suppose if you were really pressed for time you could buy those pre-chopped if you had to.  You can mix it up and use different combinations of mushrooms if you prefer.  I generally use a combination of white buttons, crimini and shitaki.

I hope you had a fabulous Mother’s Day.  And if you forgot to get your own mom a little something for Mother’s Day, I hear homemade soup is very much appreciated!

Cream of Mushroom Soup with Wild Rice

Prep time: 20 minutes  -  Cook time: 15 minutes  -  Makes: about 8 cups

  • 1/3 lb crimini mushrooms
  • 1/3 lb white button mushrooms
  • 1/3 lb shitaki mushrooms
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 green onions. thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • salt and pepper
  • 2 teaspoons flour
  • 32 oz vegetable stock
  • 1 1/2 cups cooked wild and brown rice blend
  • 1 cup heavy cream
  • sprigs of thyme for garnish (if desired)

Clean mushrooms if needed then cut of stalks and discard.  Thinly slice mushroom caps.

Place butter and olive oil in large heavy pot on medium-high heat.  Melt butter. Add onions, garlic and thyme and sizzle for 1 minute or until garlic starts to turn golden.

Add sliced mushrooms and a good heavy pinch of salt and pepper.  Saute the mushrooms soften, about 3-4 minutes.  Add flour and saute for another minute.

Add vegetable broth and stir well to incorporate.  Add cooked wild and brown rice.  Reduce heat to medium and bring soup to a simmer.   Simmer for 2 minutes stirring occasionally.

Turn the heat off, add cream and stir.  Allow soup to heat gently but do not boil.  Season with salt and pepper as needed.

Garnish with chopped green onions or a sprig of fresh thyme if desired and serve hot.

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Posted in brown bag lunch, brown rice, soup, Uncategorized, whole grains | Tagged , , | 1 Comment