garlic & herb oven-fried halibut
my recipes 1 cup panko (Japanese breadcrumbs) 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley 1/2 teaspoon onion powder 1 large garlic clove, minced 2 large egg whites, lightly beaten 1 large egg, lightly beaten 2 tablespoons all-purpose flour 6 (6-ounce) halibut fillets 3/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil, divided Cooking spray Preheat oven to 450°. Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle...
read morecharred calamari salad
food del mundo from Seven Fires Grilling the Argentine Way . In large mixing bowl combine : 1 Cup Cherry Tomatoes, cut in half 1 Cup Red Onion, thinly sliced 1 Bunch Fresh Parsley, chopped 4 Avocados, peeled, pitted and cut into chunks 1/4 Cup Olive Oil 1/4 Cup Fresh Lemon Juice, more or less to taste 1 tsp Sugar Kosher Salt to taste Crushed Red Pepper Flakes to taste Toss GENTLY place in serving dish and set in fridge while you work on the calamari. 1 lb Calamari cleaned and cut into smaller pieces Pat the calamari dry and toss with: 1/4...
read morebaked fish with orange & olives
inspired taste Author: Adam and Joanne Gallagher Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 12 ounces halibut, cod or bass fillets, cut into 2 pieces 1/4 teaspoon ground cinnamon salt and freshly ground pepper 1 cup diced zucchini and yellow summer squash, 1/4-inch cubes 1/4 cup pitted kalamata olives, halved 1 tablespoon olive oil 1/4 cup drained canned diced tomatoes (Brand suggestion: Muir Glen Organic) 4 tablespoons chicken or fish stock 4 thin orange slices 2 sprigs fresh thyme (substitute 1/4 teaspoon...
read moreshrimp pasta with tomato & basil
inspired taste 8 ounces thin spaghetti 1 tablespoon olive oil 3 garlic cloves, minced 1/2 pound large shrimp, peeled and deveined 1 16-ounce can diced tomatoes 1 cup halved cherry tomatoes 1/2 cup packed basil leaves salt and pepper Bring a large pot of salted water to a boil then cook pasta according to the package directions. Season shrimp with salt and pepper. Then, heat a large frying pan over medium-high heat. Add olive oil, garlic and shrimp to the hot pan. Make sure the shrimp are in one layer so they cook evenly. Cook shrimp 1-2...
read morecaramelized mustard salmon
tlt – the little things 4 salmon fillets (skinless, about 6 ounce each) 3 tablespoons mustard (grainy or dijon) 3 tablespoons sugar 2 tablespoons olive oil Instructions Let the salmon come to room temperature and sprinkle the sugar on a plate. Just before cooking, brush the salmon with the mustard and dip the fillets (with the mustard-coated side) into the sugar. Cook them in a skillet with some olive oil on both sides for approx. 6-8 minutes. The salmon is done when it has a light pink colour, but is still darker pink on the...
read morebaked potato with cream cheese & smoked salmon
tlt – the little things a big (baking variety) potato olive oil course sea salt 2 tablespoons cream cheese 1 tablespoon (Greek) yogurt 3 small slices of smoked salmon 2 teaspoons of capers (if you can find them: capers on salt are perfect!) a splash of lemon juice Instructions Preheat oven to 375 C (190C). Wash and dry potato. Brush with olive oil and sprinkle with sea salt. Use a fork to poke holes on all sides. Bake for 60-90 minutes (depending on size of your potato). (An alternative is to microwave the potato on high for about...
read moreblack pepper & sesame sea scallops
the pescetarian and the pig 6 Jumbo Sea Scallops 1 Tbsp Extra Virgin Olive Oil 2 Tbsp Low Sodium Soy Sauce 1 tsp Black Sesame Seeds 1 tsp White Sesame Seeds Fresh Ground Black Pepper, to taste In a small bowl or glass, mix together Olive Oil and Soy Sauce. Pour over scallops, generously dousing each one. Allow them to sit in the sauce and marinate for 5-10 minutes. Sprinkle with sesame seeds and grind black pepper on top. Place onto a heated skillet over medium/high heat, pour excess sauce on top and sear for 1-2 minutes on each side. Serve...
read morepan seared shad roe with brown butter
food network recipe by emeril lagasse 4 shad roe sacs (about 4 ounces, each) Salt Freshly ground white pepper 1 cup flour 1 large egg, beaten with 1 tablespoon milk 2 cups fine dried bread crumbs 3 tablespoons oil 1/4 cup butter 2 tablespoons capers 1 large fresh lemon, cut in half 1 cup small diced white potatoes, blanched 1 tablespoon finely chopped fresh parsley leaves Carefully season the roe with salt and pepper. Season the flour, egg wash and bread crumbs, separately with salt and pepper. Carefully dredge the roe in the flour,...
read moreshad roe with bacon
about.com 4-6 lobes of shad roe 1 T. salt 6-10 pieces of smoky, thick-cut bacon Flour for dusting 1 lemon, quartered Fresh herbs such as chervil, fennel or parsley to garnish Mix the salt and 2 cups cold water until it’s dissolved. Submerge the roes in the salt water and let soak in the fridge overnight. Slowly cook the bacon in a pan until crispy, then set aside to drain. Meanwhile, flour the roes and set aside until the bacon is done. When the bacon is finished, turn the heat to medium-high and cook the shad roe for 1 minute. Turn...
read moretoasted sesame ginger salmon
how sweet it is 1 1/2 pounds raw salmon 1/4 cup olive oil 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons brown sugar 2 tablespoon soy sauce 2 garlic cloves, grated 1 tablespoons freshly grated ginger 1-2 tablespoons toasted sesame seeds 4 green onions, sliced Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray. In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to...
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