black bass with chickpeas, clams & chorizo
saveur 7 tbsp. extra-virgin olive oil 4 cloves garlic, thinly sliced 2 sprigs thyme 1 onion, halved and thinly sliced 1 chile de árbol 1 15-oz. can chickpeas Kosher salt and freshly ground black pepper, to taste 6 oz. fresh chorizo, removed from casing and crumbled 12 littleneck clams, scrubbed and rinsed 2 cups roughly chopped escarole 1/2 cup packed flat-leaf parsley leaves 4 5–6-oz. black sea bass filets 2 tbsp. butter 1. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add garlic, thyme, onions, and chile and...
read morebalsamic glazed salmon
eating bird food 2 salmon fillets (about 3-4 oz each) 1/2 Tablespoon coconut oil (or olive oil) 1/2 Tablespoon honey 3 Tablespoons balsamic vinegar 1 teaspoon red pepper flakes Sea salt and fresh ground black pepper, to taste Heat oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 3 to 4 minutes per side, until golden brown. While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl. Add vinegar mixture to skillet and...
read morequick baked cod foil packets
you made that? cod fillets lemons sliced capers mini carrots and zucchini cut julienne style or vegetables of your liking lemon olive oil (you can substitute with plain extra virgin olive oil) garlic clove pressed sea salt pepper chopped flat leaf parsley foil Directions: Step 1: Take foil and cut off as many sheets as you have fish and make the sheets twice a big as you think you’ll need. Step 2: Wash and cut vegetables small. Slice lemon. Chop parsley about 2 tablespoons for 4 people. Step 3: Assemble the packets by laying 2-3 lemon...
read morestrawberry-mango salad with seared scallops
food, life, passion… Honey Mustard Vinaigrette 2tsp freshly squeezed lemon juice 2tsp balsamic vinegar 1tbsp honey 2tbsp extra virgin olive oil 1tbsp grainy mustard 1/2tsp garlic, minced Directions - To make the Honey Mustard Vinaigrette, combine ingredients in a blender, except for the Olive Oil, which you will drizzle into the blender until the mixture is thick and all the ingredients are well mixed. Put aside. Salad 1/4cup sliced almonds 1tsp black sesame seeds 1 bunch of frisée lettuce, ends cut (any green of choice works here) 454g...
read moreprosciutto wrapped halibut with sage butter
eat, drink, think from “Fat” by Jennifer McLagan serves 6 ingredients: Six 6-ounce skinless halibut fillets Sea salt and freshly ground black pepper 36 fresh sage leaves 8-10 slices prosciutto (McLagan called for six in her recipe, but just in case they don’t wrap all the way, it’s best to have extra. Besides, you can eat any leftovers!-bb) 2 large lemons 7 tablespoons unsalted butter method: 1-preheat oven to 400*. Season fillets with salt and pepper. Place 2 sage leaves on top of each fillet and then wrap each with a...
read moreginger & cilantro baked tilapia
the kitchen.com 2 large tilapia fillets (or similar thin white fish) – about 3/4 pound 1 jalapeno pepper (optional) 3 garlic cloves 1 inch grated ginger (1 tablespoon) 2 tablespoons soy sauce 1/4 cup white wine 1 teaspoon sesame oil 1/3 cup chopped cilantro Scallions, chopped for garnish Extra cilantro, to garnish Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish. Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine,...
read morestove-top clam bake
today show recipe by martha stewart 2 large or 3 medium onions, cut into large wedges 6 garlic cloves 1 bottle pale ale or medium-bodied beer 1 cup water Fresh seaweed, well rinsed, for layering (optional) 1 1/2 pounds small new potatoes (white, red, or a combination) 1 pound hot dried chorizo, cut into 1/2-inch pieces Coarse salt 3 lobsters (1 1/2 pounds each) 36 littleneck clams, scrubbed well 4 ears of corn, husked and halved 2 pounds mussels, debearded and scrubbed well 1 1/2 pounds large shrimp (about 30), shell-on 2 tablespoons...
read morebreaded flounder filets
taste of home 1/4 cup all-purpose flour 1/4 cup cornmeal 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon pepper 2 egg whites 1/4 cup fat-free milk 4 flounder fillets (6 ounces each) 1 tablespoon grated Parmesan cheese In a shallow bowl, combine the flour, cornmeal, salt, paprika and pepper. In another shallow bowl, beat egg whites and milk. Coat fish with cornmeal mixture, then dip into egg white mixture. Coat fish again in cornmeal mixture. In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, arrange fish in a...
read morecornflake crusted cod
about.com 1 Tbsp. olive oil 1 lb. cod fillets 1 Tbsp. Dijon mustard 1/2 cup crushed cornflakes 1 Tbsp. melted butter Preheat oven to 400 degrees F. Drizzle olive oil over a baking sheet. Brush mustard over cod fillets. Stir together cornflake crumbs and melted butter. Sprinkle over cod fillets, pressing lightly with your fingers to make sure the crumbs adhere. Place on prepared baking sheet. Bake 15-20 minutes, until fish is opaque throughout and flakes easily with a fork.The baking time will depend on how thick the fillets are. Check...
read morechili, lime & cumin cod
food.com by TheBostonBean 2 lbs fresh cod fish fillets 1 teaspoon chili powder 1/2 teaspoon dried oregano or 1/2 teaspoon dried parsley or 1/2 teaspoon dried cilantro 1/2 teaspoon salt 2 tablespoons butter 1/4 teaspoon cumin 1 limes, juice of Heat oven to 450°F. Coat oven safe pan with oil or cooking spray. Place cod in pan. Sprinkle chili powder, herb and salt. Roast 5-7 minutes until opaque. Melt butter in small saucepan. Add cumin and lime juice and cook for 1 more minute. Before serving drizzle butter mixture over...
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