Recipes

bacon & tomato topped haddock

Posted on Jun 13, 2013 in Recipes | 0 comments

bacon & tomato topped haddock

taste of home 6  strips of bacon, chopped 1 medium onion, thinly sliced 1 garlic clove, minced 1 cup panko (Japanese) bread crumbs 2 plum tomatoes, chopped 1/4 cup minced fresh parsley 2 tablespoons olive oil 1 tablespoon butter, melted 5 haddock fillets (6 ounces each) 2 tablespoons lemon juice 1/4 teaspoon salt In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook for 10-15 minutes or until golden brown, stirring occasionally. Remove from heat; stir in bread crumbs,...

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scallop piccata with sauteed spinach

Posted on Jun 13, 2013 in Recipes | 0 comments

scallop piccata with sauteed spinach

my recipes recipe from Cooking Light 1 1/2 pounds sea scallops (about 12) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 teaspoons canola oil, divided 1 garlic clove, chopped 1/2 cup vermouth 3 tablespoons chopped fresh parsley 2 tablespoons fresh lemon juice 2 tablespoons butter 4 teaspoons capers 1 (10-ounce) package fresh baby spinach 1. Heat a large cast-iron or other heavy-bottomed skillet over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. Add 1 tablespoon canola...

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pan seared cod with basil sauce

Posted on Jun 13, 2013 in Recipes | 0 comments

pan seared cod with basil sauce

my recipes 1/4 cup fresh basil, minced 1/4 cup fat-free, less-sodium chicken broth 2 tablespoons grated fresh Parmesan cheese 4 teaspoons extravirgin olive oil 1 teaspoon salt, divided 2 garlic cloves, minced 4 (6-ounce) cod fillets 1/4 teaspoon freshly ground black pepper Cooking spray Combine basil, broth, cheese, oil, 1/2 teaspoon salt, and garlic in a small bowl. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; sauté 5 minutes on each...

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grilled halibut with parsley butter (gluten-free)

Posted on Jun 13, 2013 in Recipes | 0 comments

grilled halibut with parsley butter (gluten-free)

gluten free spinner Ingredients 4 – 7 oz fresh Halibut fillets, skin removed, rinsed and patted dry with paper towel Rub Ingredients: ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp paprika ¼ tsp lemon pepper 1/8 tsp sea salt ¼ tsp fresh black pepper 1 ½  Tbsp extra virgin olive oil to rub on fish before grilling Parsley Butter Sauce 3 Tbsp butter 1 clove garlic, minced 1 Tbsp chopped fresh Italian flat leaf parsley Directions Preheat grill on high heat. In a small bowl, stir together the garlic powder, onion powder, paprika,...

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tuna tartare with avocado, ginger & cucumber

Posted on May 23, 2013 in Recipes | 0 comments

tuna tartare with avocado, ginger & cucumber

scrumpdillyicious 1/2 lb sashimi grade ahi tuna, cut into 1/8-inch dice 1/4 english cucumber, finely sliced 1 ripe avocado, peeled, pitted and finely diced 2 tbsp pickled ginger 1 tbsp chopped chives, for garnish Soy-Sesame Dressing: 3 tbsp soy sauce 1 tbsp Mirin rice wine vinegar 1 tsp sesame oil 1 tsp pickled ginger juice 1 tsp finely chopped green onion Mix all the ingredients for the dressing together; cover and chill until needed. Using a sharp knife or mandoline, cut the cucumber into thin slices. On a large dinner plates, arrange the...

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salmon & potato cakes

Posted on May 18, 2013 in Recipes | 0 comments

salmon & potato cakes

giangi’s kitchen 1 pound skinless salmon fillets 1 ½ pound medium potatoes, peeled and diced 3 scallions 3 eggs 2 garlic cloves minced ¼ cup parmesan cheese ¼ cup panko Juice of a half of lemon Dry Sage and Marjoram, rubbed to pulverize 2 tablespoons bread crumbs Salt and pepper Cooking oil Preheat oven at 350°. In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water. Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes. When the...

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mr. bill’s spinach stuffed salmon filets

Posted on May 2, 2013 in Recipes | 0 comments

mr. bill’s spinach stuffed salmon filets

lancaster on line recipe by Tim Glatfelter, Mr. Bill’s Fresh Seafood 4 (8-ounce) fresh-cut salmon fillets 1 cup fresh spinach, chopped 1 1/2 tablespoons pesto 1 1/2 tablespoons dry-packed sun-dried tomatoes, chopped 1 tablespoon pine nuts 1/3 cup feta cheese, crumbled 1 tablespoon fresh lemon juice 1/5 teaspoon fresh ground pepper 1 tablespoon olive oil Extra pepper, to taste Preheat oven to 400 F. Cut a horizontal pocket two-thirds of the way through the center of each fillet, making sure not to cut all the way through. In a bowl,...

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seared scallops with citrus, arugula & pomegranate salad

Posted on May 2, 2013 in Recipes | 0 comments

seared scallops with citrus, arugula & pomegranate salad

food network recipe by Anne Burrell 3 clementines, peeled and cut into segments 1 ruby red grapefruit, peeled and cut into segments Salt Pinch crushed red pepper 8 large dry diver sea scallops Extra-virgin olive oil 2 cloves garlic, smashed 2 cups baby arugula 1/2 small red onion, finely julienned 1/2 cup pomegranate seeds Directions Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve. Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the...

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broiled fish with chermoula

Posted on Apr 28, 2013 in Recipes | 0 comments

new york times By MARTHA ROSE SHULMAN 1 1/2 to 2 pounds firm white fish fillets, such as halibut, mahi mahi, striped bass Salt and freshly ground pepper 1 recipe chermoula Additional lemon juice and wedges or olive oil to taste 1. Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a...

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greek baked fish with tomatoes & onions

Posted on Apr 28, 2013 in Recipes | 0 comments

greek baked fish with tomatoes & onions

new york times By MARTHA ROSE SHULMAN 2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States) Salt and freshly ground pepper Juice of 1 large lemon 2 tablespoons extra virgin olive oil 1 pound onions, cut in half lengthwise and then sliced thinly across the grain 2 large garlic cloves, minced or puréed 1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes) 1/8 teaspoon sugar 1 teaspoon sweet paprika 1/8...

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