No Slivers Here

August 13, 2008

Lemon Garlic Tilapia

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 10:04 am

I discovered this recipe several months ago when I first started buying Tilapia. Nate and I were in the mood for fish and everything else was pretty expensive so we decided to take a chance and buy some Tilapia. I really have no complaints about this fish. It is also great for “fish sticks”. This recipe is also quite easy.

Enjoy!

Lemon Garlic Tilapia

source: www.allrecipes.com

INGREDIENTS

  • 4 tilapia fillets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried parsley flakes
  • pepper to taste

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
  2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
  3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
  4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

July 31, 2008

Salmon Steaks with Hoisin Glaze

Filed under: Fish, Main Dish — Tags: , — bettylou79 @ 10:00 am

This has become one of our favorite ways to have salmon anytime of year. We try to have some kind of fish once a week or every other week. This dish has become one of our standby main dishes after we go to the gym, we didn’t go today though! I first saw this recipe on the Martha Stewart show a few years ago. She suggests serving it with couscous and asparagus. I tried it with the asparagus once and I thought that it needed to be cooked longer. I’ll have to try it again soon. Here is the recipe that goes with the couscous and asparagus. Below is the recipe that I used.

Hoisin sauce can be found in the Asian section of your grocery store.

Salmon Steaks with Hoisin Glaze

source: Everyday Food

Ingredients

Serves 4

  • 1 tablespoon fresh orange juice
  • 2 tablespoons hoisin sauce
  • 2 teaspoons honey
  • 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
  • Coarse salt and ground pepper

Directions

  1. Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
  2. Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
  3. Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

July 10, 2008

Panko-Crusted Fish Sticks with Herb Dipping Sauce

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 2:52 am

To quote Rachel Ray, “Yummo!” I’m really not a fan of her anymore but, these were yummy! We eat a lot of fish because it is healthy, but every once in a while you need new recipes! I found this recipe in my Everyday Food magazine again!

The recipe calls for Panko, but it is hard to find if you’re not in the mood to go on a hunt. I used bread crumbs instead. I served this with oven fries, which I will post the recipe for on Friday, because that’s what we’re having with dinner on Friday. I think my favorite part of this recipe was the dipping sauce.

Panko-Crusted Fish Sticks with Herb Dipping Sauce

source: Everyday Food

Ingredients

Serves 4

  • 1 large egg, lightly beaten
  • coarse salt and ground pepper
  • 2 cups panko
  • 1 tablespoon Old Bay Seasoning
  • 2 tablespoons olive oil
  • 1 1/2 pounds tilapia fillets, cut into wide strips
  • 1/2 cup light mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 2 teaspoons prepared white horseradish

Directions

  1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
  2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
  3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

June 30, 2008

Emeril’s Fish Provencal

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 6:54 pm

It is still blazing hot here in the Pacific Northwest so we are still on the barbecuing kick. This was my first time cooking fish in packets. I remember cooking meals in packets on the fire as a Girl Scout but we didn’t cook things long enough so the ingredients were a bit underdone and crunchy (potatoes).

If I do make this again I will cook the packets for a bit shorter than I did this time. I was weary of the fish being done (we’ve had problems in the past) so I cooked it for a few minutes longer (bad plan, it turned out almost rubbery). I used cod in this recipe which also might account for the slight rubberyness of the fish. It looks and smells delicious though! I also will slice the zucchini into larger pieces next time.

Emeril’s Fish Provencal

source: Everyday Food

Ingredients

Serves 4

  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red-pepper flakes
  • 1/4 teaspoon anise seed, crushed
  • Coarse salt and ground pepper
  • 1 small sweet onion, such as Vidalia, thinly sliced crosswise
  • 6 small zucchini, thinly sliced
  • 4 haddock, cod, or striped bass fillets (6 ounces each)
  • 1 large tomato, seeded and chopped
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions

  1. Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
  2. Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
  3. Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

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