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This is a quick and easy recipe that I like to use when I want fresh fish but don’t have a lot of time to cook. The recipe comes from an article titled The Beauty of Brown Butter by Kathy Hunt.

Add a salad and some steamed vegetables and you have a tasty meal in less than half an hour. Plus scallops are an excellent source of B-12, magnesium, potassium and omega-3 fatty acids.

I cut back on the amount of butter sauce I made as half the recipe was enough for me for this amount of scallops.

Ingredients:

  • 1½ pounds large sea scallops
  • 2 tablespoons olive oil
  • 12 tablespoons unsalted butter
  • 2 tablespoons balsemic vinegar
  • ¼ teaspoon salt
  • Freshly ground pepper

Preparation:
Using a small saucepan, melt the butter chunks over medium-low to medium heat, swirling the pan over the heat. Continue cooking and swirling the pan. The butter will foam and then slowly settle. At this point the butter should be turning a golden color with specks of brown forming. Remove from the heat and set aside to cool.

Place the olive oil in a large frying or saute pan and heat on medium high until the oil is smoking. Place several scallops in the pan and cook 2 minutes on each side. The scallops should be browned. Sprinkle fresh ground pepper on top of each and then remove them from the pan and place on a plate. Follow the same steps to sear the remaining scallops.

Before serving the scallops, add 1 1/2 tablespoons of vinegar and the salt to the brown butter. Stir together and taste for seasoning, adding the remaining 1/2 tablespoon of vinegar if necessary. Place the scallops on plates and drizzle the sauce over each scallop. Serve immediately. Serves 4

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Tilapia with Parmesan Topping

Tilapia is another mild tasting fish. It’s fast and easy to make in the broiler. I like to add a little flavor with a parmesan topping. It’s also an inexpensive and easy to find fish as it’s farm raised.

Ingredients

Tilapia with Parmesan

Tilapia with Parmesan

  • 1 pound Tilapia Fillets
  • 1 Tablespoon Butter
  • Fresh Lemon Juice
  • 3 – 4 Tablespoons Mayonnaise
  • 1/3 cup grated parmesan cheese

Preparation

In a small bowl combine 3 to 4 tablespoons of Mayonnaise, 1 tablespoon fresh lemon juice and 1/3 cup grated parmesan to make the sauce for the topping. Set aside.

Rinse the fillets and pat dry. In another small bowl melt 1 tablespoon of butter and add 1 tablespoon fresh lemon juice. Brush mixture on fillets. Place fillets on broiler and cook about 5 or 6 minutes.

Top each fillet with the lemon parmesan sauce. Return to broiler for 2 to 3 minutes until sauce puffs and turns golden brown.

Serve.

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Pan Seared Scallops with Ginger Sauce

Scallops are another sea food that has a mild taste and can be enjoyed by those who are not especially fond of fish. Scallops are in season now and can often be found on sale. They are an excellent source of B-12, magnesium, potassium and omega-3 fatty acids. This makes them a heart healthy food.

This is a delicious recipe that I found in my local paper, the Chicago Tribune. I used butter to saute my scallops whereas the original recipe calls for vegetable oil. Otherwise it is unchanged.

Ingredients:scallops

  • 1 carrot, peeled, quartered
  • 1 shallot, quartered
  • 1 (2- inch) piece ginger root, thinly sliced
  • 1 clove garlic, halved
  • 1 cup chicken broth
  • ¼ cup dry white wine
  • 1 tablespoon butter (or vegetable oil)
  • 1 pound sea scallops
  • 1/8 teaspoon salt
  • Freshly ground pepper
  • Chopped chives (optional)

Preparation:

Combine carrot, shallot, ginger, garlic, broth and wine in a medium saucepan. Cook, uncovered, over medium heat 12 minutes, or until liquid is reduced to about ½ cup. Strain; discard vegetables and reserve liquid.

Pat scallops dry with paper towel. Heat butter in non-stick skillet that has been sprayed with non-stick cooking spray over medium-high heat. Place scallops in single layer in skillet; cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper to taste. Cook 2 minutes or until second side is lightly golden; reduce heat to low.

Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done, stirring up any browned particles into sauce and spooning sauce over scallops. Arrange scallops in deep platter; spoon sauce over. Sprinkle with chives.

Serve immediately and do not overcook. Overcooking will make the scallops tough and fibrous.

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Baked Cod with Parmesan Crumb Topping

Baked Cod

Baked Cod

Cod is a moist, flaky fish with a mild taste. Even a non-fish lover will enjoy it.

This is a simple and easy to make recipe that will be ready to eat in about thirty minutes.

Ingredients

  • 2 cod fillets, about 1 lb (450 g)
  • 5 tablespoons Italian seasoned bread crumbs
  • 2½ tablespoons grated parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter
  • ¼ teaspoon garlic powder
  • dash of black pepper
  • ½ teaspoon minced parsley
  • 1/8 teaspoon minced basil

Preparation

Preheat oven to 450 degrees F (230 degrees C)

In a small bowl combine bread crumbs, cheese, garlic powder, pepper, parsley and basil. Add the melted butter and oil and stir until evenly mixed. Set aside.

Lightly oil a baking pan with cooking spray. Place the cod on the pan and lightly spray the cod.

Spoon the breadcrumb mixture evenly over the cod. Tuck under any very thin edges of the filets to prevent burning.

Bake 10 to 12 minutes. The fish is done when it flakes.

(more…)

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