NEED:
3 tablespoons whole-wheat flour
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/8-1/4 teaspoon cayenne pepper
1/2 cup beer
1 pound tilapia fillets (about 3), cut in half lengthwise
4 teaspoons canola oil, divided
Mango Salsa (recipe follows)
Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning.
Serve immediately with Mango Salsa**
**Mango Salsa
3/4 cup prepared tomato salsa
1 large ripe mango, peeled and diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro, or to taste
In a small bowl, combine salsa, mango, lime juice and cilantro
ENJOY!
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Saturday, November 14, 2009
Chili-Rubbed Tilapia with Asparagus and Lemon
NEED:
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.
Serve the asparagus with the fish.
ENJOY!
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.
Serve the asparagus with the fish.
ENJOY!
Wednesday, June 3, 2009
Oven Fried Fish
This is a great recipe from my pal Bobbie aka robota...she found in it Better Homes and Gardens Cookbook, Third Printing, 1970.
NEED:
1 pound fish fillets or steaks
1/2 cup milk
1/2 cup fine dry whole wheat cracker crumbs (crush in zip lock bag with rolling pin until very fine, Wheatsworth Crackers are best)
2 tablespoons butter or margarine, melted
Pam Olive Oil Spray (or other oil spray)
cut fillets in serving pieces. dip in milk and roll in crumbs. place in well-greased baking pan; sprinkle with salt and pepper
drizzle melted butter or margarine over fish, and spray over breaded fish with Pam Olive Oil Spray (or other oil spray). bake in an extremely hot oven (500 degrees) 10 to 12 minutes or till fish flakes easily with fork. makes 3 or for servings.
*********
notes:
zed, the original recipe calls for bread crumbs, not whole wheat cracker crumbs. I substituted the cracker crumbs myself. It is much better with the whole wheat cracker crumbs, not saltines, and not bread crumbs. I've done it all three ways and the whole wheat crumbs are fabulous - very nutty flavor and nice and crisp.
ENJOY!
NEED:
1 pound fish fillets or steaks
1/2 cup milk
1/2 cup fine dry whole wheat cracker crumbs (crush in zip lock bag with rolling pin until very fine, Wheatsworth Crackers are best)
2 tablespoons butter or margarine, melted
Pam Olive Oil Spray (or other oil spray)
cut fillets in serving pieces. dip in milk and roll in crumbs. place in well-greased baking pan; sprinkle with salt and pepper
drizzle melted butter or margarine over fish, and spray over breaded fish with Pam Olive Oil Spray (or other oil spray). bake in an extremely hot oven (500 degrees) 10 to 12 minutes or till fish flakes easily with fork. makes 3 or for servings.
*********
notes:
zed, the original recipe calls for bread crumbs, not whole wheat cracker crumbs. I substituted the cracker crumbs myself. It is much better with the whole wheat cracker crumbs, not saltines, and not bread crumbs. I've done it all three ways and the whole wheat crumbs are fabulous - very nutty flavor and nice and crisp.
ENJOY!
Saturday, May 23, 2009
Tilapia & Summer Vegetable Packets
Well, summer is approaching. The time of grilling and home grown, or locally grown, great fresh veggies. Here's something for both of those.
NEED:
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium. (No grill? See Oven Variation, below.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
ENJOY!
NEED:
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Preheat grill to medium. (No grill? See Oven Variation, below.)
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
ENJOY!
Sunday, March 29, 2009
Crab Au Gratin
This was sent to me by my pal, Donna, in Newfoundland.
In a double boiler,, melt 3 tbsp butter,
add 1 tin of mushrooms(or not ,if you don't like them,,which I don't)
blend in 1/4 cup of flour
then stir in 1 cup of chicken boullion and 1 cup of milk.
Stir until thick.
Add 1/2 cup of shredded cheese,
1/2 tsp of salt
1 cup of crab( more if you want lots of crab in it,, I have mine really thick).
Sprinkle with cheese and paprika, put it into the crab shells if you have them or in small tart plates or a casserole dish .
This can be frozen for later use.
Bake in oven til hot and you can put it under the broil for a few minutes to brown on top. When I had access to free crab from one of our fisherman friends, ,he used to bring us a big box of crab legs which we boiled and cleaned. Then I used to double the recipe,, you can use tin crab meat, but it isn't as good.
ENJOY!
In a double boiler,, melt 3 tbsp butter,
add 1 tin of mushrooms(or not ,if you don't like them,,which I don't)
blend in 1/4 cup of flour
then stir in 1 cup of chicken boullion and 1 cup of milk.
Stir until thick.
Add 1/2 cup of shredded cheese,
1/2 tsp of salt
1 cup of crab( more if you want lots of crab in it,, I have mine really thick).
Sprinkle with cheese and paprika, put it into the crab shells if you have them or in small tart plates or a casserole dish .
This can be frozen for later use.
Bake in oven til hot and you can put it under the broil for a few minutes to brown on top. When I had access to free crab from one of our fisherman friends, ,he used to bring us a big box of crab legs which we boiled and cleaned. Then I used to double the recipe,, you can use tin crab meat, but it isn't as good.
ENJOY!
Sunday, October 19, 2008
Grilled Tilapia with Mango Salsa
Don't let the list of ingredients worry you. This is so simple to make.
NEED:
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon parsley
1 clove garlic, minced (can use jarred or dried to taste)
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat,lightly oil grate. (you can use a stove top grill pan also) Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
ENJOY!
NEED:
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon parsley
1 clove garlic, minced (can use jarred or dried to taste)
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat,lightly oil grate. (you can use a stove top grill pan also) Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
ENJOY!
Baked Tilapia with Bread Crumbs
NEED:
4 to 6 tilapia fillets, about 1 1/2 pounds
Salt and pepper
1 cup soft fresh bread crumbs
3 tablespoons melted butter
1/2 teaspoon dried leaf basil( can substitute seasoning of your choice)
Heat oven to 400°. Lightly grease a large shallow baking dish.
Arrange fish fillets on the prepared baking pan and sprinkle with salt and pepper. Combine the butter with remaining seasonings and toss with the bread crumbs. Sprinkle the crumbs over the tilapia fillets.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. Broil for 2 to 3 minutes to brown the topping. Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.
Serves 4.
ENJOY!
4 to 6 tilapia fillets, about 1 1/2 pounds
Salt and pepper
1 cup soft fresh bread crumbs
3 tablespoons melted butter
1/2 teaspoon dried leaf basil( can substitute seasoning of your choice)
Heat oven to 400°. Lightly grease a large shallow baking dish.
Arrange fish fillets on the prepared baking pan and sprinkle with salt and pepper. Combine the butter with remaining seasonings and toss with the bread crumbs. Sprinkle the crumbs over the tilapia fillets.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. Broil for 2 to 3 minutes to brown the topping. Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.
Serves 4.
ENJOY!
Friday, January 11, 2008
Marinades
I love marinades. I love the flavor they add to meats. For me there are two main ingredients that make all the difference. Cooking oil and anything with citrus acid. I use olive oil but when I'm out I use regular veggie or canola oil. The acid can be oranges, orange juice, cider, apple juice, pineapple, pineapple juice; you get the idea. The acid helps the meat absorb the oil which helps absorb any other flavors you may add. The one thing you don't want to do is add salt. Salt tends to make some meats tough. Also, I basically avoid salt. You can add other things for flavor.
When marinade is used the rule of thumb is let it set at least an hour. I sometimes let it go over night. This is pretty much according to your time frame.
I am going to list some basic flavors for certain meats but don't be afraid to experiment. If you like certain things and you feel the blend you are creating is good then go for it. I often toss in slices of onion or garlic powder with mine. Once again, you are only limited by your desire to create a great flavor.
Pineapple Marinade: This marinade works really well on pork or chicken. Pineapple juice( about 2 cups) ( pineapple itself can go along with the juice.), 2 1/2 tablespoons of cooking oil.
Wine and Lemon Marinade: This lemon-wine marinade works really well on fish or chicken.
Prepare same as Pineapple Marinade
Onion and Orange Marinade:This is a flavorful marinade which can be used on chicken, pork, and beef. With this one you want to cook, on low to medium, 2 cups OJ and one small sliced onion, 2 1/2 tablespoons of cooking oil. Cook until onions are slightly tender and the juices have blended. Cool completely before using.
Wine and Sage Marinade:This is a flavorful herb marinade for fish. Use 2 cups of wine and 2 1/2 teaspoons of sage. Blend well.
Apple Cider Marinade: Great on Pork. 2 1/2 cups of cider and 2 1/2 tablespoons of cooking oil.
Use either a large zip lock bag or glass bowl. Place meat in either, cover with marinade and refrigerate. Turn once if marinating for an hour. If marinating over night turn a few times during process.
Remove from marinate to grill, fry or broil. Reserve marinate and baste when turned, if desired.
I am sure you can blend your own mix for some truly great flavors.
Enjoy!
When marinade is used the rule of thumb is let it set at least an hour. I sometimes let it go over night. This is pretty much according to your time frame.
I am going to list some basic flavors for certain meats but don't be afraid to experiment. If you like certain things and you feel the blend you are creating is good then go for it. I often toss in slices of onion or garlic powder with mine. Once again, you are only limited by your desire to create a great flavor.
Pineapple Marinade: This marinade works really well on pork or chicken. Pineapple juice( about 2 cups) ( pineapple itself can go along with the juice.), 2 1/2 tablespoons of cooking oil.
Wine and Lemon Marinade: This lemon-wine marinade works really well on fish or chicken.
Prepare same as Pineapple Marinade
Onion and Orange Marinade:This is a flavorful marinade which can be used on chicken, pork, and beef. With this one you want to cook, on low to medium, 2 cups OJ and one small sliced onion, 2 1/2 tablespoons of cooking oil. Cook until onions are slightly tender and the juices have blended. Cool completely before using.
Wine and Sage Marinade:This is a flavorful herb marinade for fish. Use 2 cups of wine and 2 1/2 teaspoons of sage. Blend well.
Apple Cider Marinade: Great on Pork. 2 1/2 cups of cider and 2 1/2 tablespoons of cooking oil.
Use either a large zip lock bag or glass bowl. Place meat in either, cover with marinade and refrigerate. Turn once if marinating for an hour. If marinating over night turn a few times during process.
Remove from marinate to grill, fry or broil. Reserve marinate and baste when turned, if desired.
I am sure you can blend your own mix for some truly great flavors.
Enjoy!
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