- Brussels Sprout and Avocado Salad with Lemon Dijon Dressing
- Chicken Burgers with Chipotle Guacamole
- Pistachio Encrusted Chicken
- Encrusted Parmesan Artichoke Chicken
- Honey and White Cheddar Apple Bites
- Spider Cakes (Golden Butter Cakes with Peanut Butter Icing)
- Black Bean and Mango Salsa
- Berry Studded Honey Cloud Pancakes
- Shredded Pork and Grilled Pineapple Tacos
- Sassy Tex-Mex Slow Cooker Shredded Pork
- Peanut Chicken Lettuce Wraps
- Biscoff Milkshake
- Grilled Halloumi Cheese and Mango Salad
- Strawberry Vinaigrette Dressing
- Chicken Wrap with Avocado Mayonnaise
May 2013 M T W T F S S « Nov 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Category Archives: fish
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!
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Last week I went out dinner and had the most delicious salmon dish. The restaurant served up a pan seared salmon fillet over a bed of lentils topped off with sun-dried tomatoes, goat cheese and a very decadent and rich butter sauce. What a great idea to serve salmon over lentils instead of the usual white rice!
Lentils are a fantastic food for many reasons. First they are tasty and go especially well with many types of sauces. Second they are so easy to make. Unlike other legumes you do not have to presoak them overnight. You just need 30 minutes and pot to boil them in. Third, they are packed with all kinds of great nutrients – protein, fiber, folate….just to name a few. Finally if you are one of those people who steers clear of beans because they tend to give you gas, then lentils are a great choice. They do not contain the gas producing sulfur that other beans do – so no gas issues!
The meal I had at the restaurant had a very rich, high fat, high calorie butter sauce on it. I thought I could lighten it up a bit if I recreated it at home. I added a can of artichokes and used the brine they were packed in to thin out the butter sauce. The results was a fantastic! The sauce it a little less rich than the restaurant version but equally as delicious.
Artichoke, Sun-dried Tomatoes and Goat Cheese Salmon over Lentils
Prep time: 10 minutes - Cook time: 15 minutes - Makes: 4 servings
- 4 tablespoons butter
- 1 can (14 oz) artichoke quarters with liquid reserved
- 1 1/2 teaspoon fresh lemon zest
- 1 1/2 teaspoon fresh thyme leaves
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 4 – 4 oz salmon fillets, skin removed
- 2 cups cooked green lentils
- 2 oz crumbles goat cheese
- 3 tablespoons sun-dried tomatoes packed in oil, drained and diced
Place medium to large skillet on medium high heat. Add butter and melt. Add artichoke brine (but not the artichokes), lemon zest, fresh thyme black pepper and garlic powder to the butter and stir to incorporate. Simmer for 2-3 minutes.
Place another large non-stick skillet on the stove on medium high heat. Add 1 tablespoon olive oil. Once the oil is hot add salmon fillets. Place lid a jar on top of the pan. Saute for 2-3 minutes and flip salmon. Cook for another 2-3 minutes or until fish is fully cooked. Remove fish from pan and set aside until ready to serve.
Mix the 3 tablespoons of lemon juice with corn starch and pour into pan with melted butter and artichoke brine mixture. Stir. Add artichokes to the pan. Let simmer for 2 more minutes or until sauce thickens slightly and artichokes are heated.
Place 1/2 cup of cooked lentils onto each serving plate. Top lentils with salmon fillet. Spoon artichoke quarters and sauce over each salmon fillet. Top with sun-dried tomatoes and goat cheese crumbles. Serve and enjoy!
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I love grilling out in the summer and I am always in search of new grilling recipes. This week I headed to my local fish market to find my grilling inspiration. The owner recommended some fresh locally caught cobia (yes, living on the coast has it’s perks!). Bonus – it was a fish I had never tried before!
I took the owners recommendation and grilled it simply with olive oil, garlic salt and pepper, so I could really experience the flavor of the fish uncluttered by sauce. Oh my goodness, the grilled cobia was amazing!! It absolutely did not need any other seasoning. I seriously think that I have found a new favorite fish.
If you haven’t tried cobia before, I recommend you make a point to give it a try. It is a nice flakey white fish with a mildly sweet rich flavor. It has an oil content similar to salmon which makes the meat moist and succulent when cooked, however the flavor is nothing like salmon. Cobia takes less than 10 minutes to cook on the grill and it is hearty enough to put directly on the grill grates (no special pan required), so you can’t get much faster and easier than that.
Since my fish didn’t need any gourmet touches, I decided to focus my culinary energy on a side dish. I came up with Spicy Napa Slaw. This slaw is pretty simple to make. Napa cabbage, sweet fresh mango and a few green onions combined with mayo, white wine vinegar and Sirachi (a spicy chili sauce). You can dial up or down the spice level to suit your taste by adjusting the amount of Sirachi you add. The spiciness of the chili sauce accents the sweetness of the mangos so beautifully!
So there you have it – grilled cobia with a side of spicy napa slaw. Give it a try and let me know what you think.
Prep time: 2 minutes – Cook time: approx 8 minutes – Makes: as many filets as you choose to cook
- 1/3 lbs cobia fillets (as many as you need to for serving)
- olive oil
- garlic salt
Prepare grill for grilling. Oil the grate and preheat.
Sprinkle olive oil over fish fillet and use you hand to coat the fish. Add a dash of garlic salt and pepper to each side.
Grill fish for approximately 3-4 minutes on each side. Serve with Spicy Napa Slaw.
Spicy Napa Slaw
- 1/2 head Napa cabbage, very thinly sliced
- 2 ripe mangos, pealed and cut into thin strips
- 1/4 cup cilantro, roughly chopped
- 1/4 cup green onions, thinly sliced
- 3/4 cup mayonnaise
- 3 tablespoons white wine vinegar
- 1 tablespoon Sirachi (spicy chili sauce)
In a large mixing bowl place thinly sliced sliced napa cabbage, mango slices, cilantro and green onions. Add mayo, white wine vinegar and sirachi and toss everything together until well mixed and everything is coated in slaw.
Cook’s Note: If the heat of the sirachi makes you a little nervous try adding just a little bit at a time, stir the slaw mixture well and taste before you add more.
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