Ingredients:
1 1/2 Tbsp. of lemon or lime juice or to taste
1/2 cup extra virgin olive oil
1/2 cup butter
3 minced garlic cloves
1 tsp. season salt
3/4 tsp. black pepper
3/4 tsp. cumin
1 tsp. garlic powder
4 tilapia fillets
4-6 green onions chopped
Dill for garnish
Directions:
Melt butter, let cool and add lemon juice, olive oil, garlic, and onions. In a separate bowl add season salt, pepper, cumin, and garlic powder. Spice fish fillets with seasonings on both sides. Place the fish in a lightly oiled baking dish and cover with the butter mixture. Bake at 375 degrees for 25-30 minutes. Do not overcook. Garnish with dill if desired.
Showing posts with label Fish and Vegetarian. Show all posts
Showing posts with label Fish and Vegetarian. Show all posts
Panko Crusted Salmon
Ingredients:
2/3 cup panko
2 tbsp. fresh parsley
1 tsp. lemon zest
Salt and pepper to taste
2 tbsp. olive oil
4 (6 to 8 ounce) salmon fillets
2 tbsp. dijon mustard
2 tbsp. oil
Directions:
Preheat oven to 425 degrees. Mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated.
Place salmon fillets skin side down on board. Generously brush with mustard and then sprinkle with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet. Heat the remaining oil in a cast iron skillet. When the oil is very hot add the salmon fillets skin side down. Sear for 3-4 minutes without turning. Transfer pan to hot oven for 5-7 minutes or until the salmon is almost cooked and the panko is browned. Remove from the oven cover with foil and let rest for 5 to 10 minutes.
2/3 cup panko
2 tbsp. fresh parsley
1 tsp. lemon zest
Salt and pepper to taste
2 tbsp. olive oil
4 (6 to 8 ounce) salmon fillets
2 tbsp. dijon mustard
2 tbsp. oil
Directions:
Preheat oven to 425 degrees. Mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated.
Place salmon fillets skin side down on board. Generously brush with mustard and then sprinkle with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet. Heat the remaining oil in a cast iron skillet. When the oil is very hot add the salmon fillets skin side down. Sear for 3-4 minutes without turning. Transfer pan to hot oven for 5-7 minutes or until the salmon is almost cooked and the panko is browned. Remove from the oven cover with foil and let rest for 5 to 10 minutes.
Falafel
Ingredients:
2 cups dried chickpeas
1/2 tsp. baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro, stems removed
1/2 cup fresh dill, stems removed
7 garlic cloves peeled
Salt to taste
1 tbsp. ground pepper
1 tbsp. ground cumin
1 tbsp. ground coriander
3/4 tsp. cayenne pepper
1 tsp. baking powder
2 tbsp. toasted sesame seeds
Oil for frying
Fixings for sandwich:
Pitas
Hummus
English cucumbers
tomatoes
baby arugula
pickles
Directions:
Place dried chickpeas and baking soda into large bowl and cover chickpeas by at least 2 inches with water. Let soak for 16-18 hours. Drain chickpeas and pat them dry. Place parsley, cilantro, and dill in food processor and chop herbs. Add chickpeas, garlic and spices. Pulse until everything is well combined and smooth. Refrigerate for at least 1 hour and up to overnight.
Just before frying add the baking soda and sesame seeds to the mixture. Roll into small balls and fry until medium brown. Serve falafel hot with other fixings. May freeze uncooked balls up to a month.
2 cups dried chickpeas
1/2 tsp. baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro, stems removed
1/2 cup fresh dill, stems removed
7 garlic cloves peeled
Salt to taste
1 tbsp. ground pepper
1 tbsp. ground cumin
1 tbsp. ground coriander
3/4 tsp. cayenne pepper
1 tsp. baking powder
2 tbsp. toasted sesame seeds
Oil for frying
Fixings for sandwich:
Pitas
Hummus
English cucumbers
tomatoes
baby arugula
pickles
Directions:
Place dried chickpeas and baking soda into large bowl and cover chickpeas by at least 2 inches with water. Let soak for 16-18 hours. Drain chickpeas and pat them dry. Place parsley, cilantro, and dill in food processor and chop herbs. Add chickpeas, garlic and spices. Pulse until everything is well combined and smooth. Refrigerate for at least 1 hour and up to overnight.
Just before frying add the baking soda and sesame seeds to the mixture. Roll into small balls and fry until medium brown. Serve falafel hot with other fixings. May freeze uncooked balls up to a month.
Subscribe to:
Posts (Atom)