as seen on Kraftrecipes.com
4 salmon fillets, with skins (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup Sun Dried Tomato Vinaigrette Dressing
HEAT oven to 375°F.
PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.
COMBINE remaining ingredients; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.
Substitute
Prepare using red snapper or orange roughy fillets.
Serving Suggestion
Serve with hot cooked rice to round out the meal.
Wednesday, February 29, 2012
Sunday, February 26, 2012
Mom's Baked Fish
Crystal S.
8 filets (used Swai)
2 lemons (thinly sliced)
1 small onion (some cut into rings and some finely chopped)
half a cup of melted butter
6 cloves of garlic minced
about a teaspoon of chives
Melt the butter then added the garlic, chives. Sprinkle some of the chopped onion on the cookie sheet then put the fish over it. Then pour the butter mixture over the fish and arrange the sliced onion and lemon however you want over the fish.
Cook it on 350 for about 45 min... and broil it for about 5 min.
So yummy with some rice and veggies!
8 filets (used Swai)
2 lemons (thinly sliced)
1 small onion (some cut into rings and some finely chopped)
half a cup of melted butter
6 cloves of garlic minced
about a teaspoon of chives
Melt the butter then added the garlic, chives. Sprinkle some of the chopped onion on the cookie sheet then put the fish over it. Then pour the butter mixture over the fish and arrange the sliced onion and lemon however you want over the fish.
Cook it on 350 for about 45 min... and broil it for about 5 min.
So yummy with some rice and veggies!
Sunday, February 12, 2012
Seafood Fettuccine
Ingredients
1 (16 ounce) package dry fettuccine noodles
1 1/2 tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch (optional)
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Notes:
If the sauce is too thin for your liking, add a bit of cornstarch until it is the right consistency for you. If using frozen seafood, be sure to thaw and drain it completely before adding to the skillet to prevent the excess water from diluting the sauce.
1 (16 ounce) package dry fettuccine noodles
1 1/2 tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch (optional)
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Notes:
If the sauce is too thin for your liking, add a bit of cornstarch until it is the right consistency for you. If using frozen seafood, be sure to thaw and drain it completely before adding to the skillet to prevent the excess water from diluting the sauce.
Tuesday, February 7, 2012
Oven Baked Fish Chowder
2 pounds cod, haddock or any firm white fish, bones removed
3 cups cubed russet potatoes
2 cups hot fish stock or water
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1/2 cup dry white wine
1/4 cup (1/2 stick) butter
1 1/2 teaspoons chopped fresh dill
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1 garlic clove, minced
Pinch of ground cloves
1 cup milk or light cream
1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F.
Combine all ingredients except milk and parsley in 4-quart ovenproof casserole. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour.
Transfer casserole to stove-top. Slowly stir in milk. Simmer gently over low heat until rewarmed, about 5 minutes. Add parsley. Serve immediately.
3 cups cubed russet potatoes
2 cups hot fish stock or water
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1/2 cup dry white wine
1/4 cup (1/2 stick) butter
1 1/2 teaspoons chopped fresh dill
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1 garlic clove, minced
Pinch of ground cloves
1 cup milk or light cream
1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F.
Combine all ingredients except milk and parsley in 4-quart ovenproof casserole. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour.
Transfer casserole to stove-top. Slowly stir in milk. Simmer gently over low heat until rewarmed, about 5 minutes. Add parsley. Serve immediately.
Shrimp Cocktail Sauce
1 1/2 cups of ketchup
1 1/2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 1/2 teaspoon sugar
1 squeeze of hot sauce
pinch of salt and pepper
Combine the Shrimp Cocktail Sauce Ingredients
In a blender or mixer, pour in 1 1/2 cups of ketchup. Next, add 1 tablespoon of Worcestershire sauce, 1 1/2 tablespoons of horseradish, and 1 1/2 teaspoons of sugar.
On a cutting board, roll a lemon to help get the juices flowing. Cut the lemon in half, and squeeze one piece over the blender. If you hold it with the cut side up, you can help prevent the seeds from falling into the sauce.
Then add the hot sauce and the salt and pepper. Remember, you can always add more hot sauce or salt and pepper if you would like.
Blend the Shrimp Cocktail Sauce Ingredients
Put the lid on the blender. Turn the blender on, and blend on low. You can see how fast the blender mixes it all up.
Use a spatula to scrape the sides of the blender, and then turn it on one more time. Once the mixture becomes very thick, turn off the blender and pour the sauce into a serving bowl.
Serve the Shrimp Cocktails
I am pouring the cocktail sauce into a candy dish to make a fancier presentation. Use cooked and shelled jumbo shrimp with the tails still on.
Hang the shrimp on the side of the bowl. Place it all on a few pieces of lettuce for a beautiful serving platter.
Thursday, February 2, 2012
Grilled Fish Tacos with Chipotle-Lime Dressing
Marinade
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
Toppings
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
Toppings
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.
Wednesday, February 1, 2012
Red Lobster Artichoke Dip
Ingredients:
2 8oz packages of Cream Cheese
1 Tbsp Butter
½ cup (approx 1 Tail) Lobster Meat (chopped)
1 cup Canned Artichokes (drained and chopped)
¼ cup + 1 TBSP Shredded Parmesan Cheese (fresh grated is best)
¼ cup Sour Cream
¼ cup Diced Tomatoes
2 TBSP Crumbled Goat Cheese
Preparation:
Soften cream cheese at room temperature or in microwave for 30 seconds. Cream Cheese should be soft and able to be easily mixed by hand.
In a sauté pan, heat butter over medium-high heat. Add lobster meat and cook 2-3 minutes until meat is slightly firm to touch. Add artichokes, and combine, stirring gently.
Remove from heat and add to cream cheese. Add Parmesan cheese.
Mix Cream Cheese, lobster/artichoke mix, and Parmesan well until it is completely incorporated.
Stir in Sour Cream. If serving immediately, place dip in oven proof dish, sprinkle top with Parmesan cheese, and Goat Cheese.
Place under broiler on medium until top browns. Remember to leave oven door open and watch dip closely, as it will brown quickly.
If saving for later, place dip in refrigerator and cover until needed. To serve, place dip in oven/microwave proof dish, and microwave for 1-2 minutes until warm.
Sprinkle top with Parmesan and Goat Cheese. Repeat Broiler step from above.
Garnish with diced tomatoes.
Shrimp Bruschetta
Jolene P.
This is our favorite appetizer at Red Lobster...we've made the recipe to the best match and it's yummy!
1 c. diced Roma tomatoes
3/4 c. diced red onion
1 1/2 c. medium pre-cooked shrimp, thawed
1 tbs. finely chopped fresh basil
3/4 to 1 c. balsamic vinaigrette (amount depends on preference...can be found in the salad dressing aisle...we like Wishbone Light made with Olive Oil)
1 baguette loaf
Cut baguette into one inch slices and toast both sides on a hot grill. Drain, wash and pat dry shrimp, place in bowl. Add tomatoes, onions, basil, and vinaigrette and stir. To eat, just spoon mixture onto bread and enjoy!
This is our favorite appetizer at Red Lobster...we've made the recipe to the best match and it's yummy!
1 c. diced Roma tomatoes
3/4 c. diced red onion
1 1/2 c. medium pre-cooked shrimp, thawed
1 tbs. finely chopped fresh basil
3/4 to 1 c. balsamic vinaigrette (amount depends on preference...can be found in the salad dressing aisle...we like Wishbone Light made with Olive Oil)
1 baguette loaf
Cut baguette into one inch slices and toast both sides on a hot grill. Drain, wash and pat dry shrimp, place in bowl. Add tomatoes, onions, basil, and vinaigrette and stir. To eat, just spoon mixture onto bread and enjoy!
Crab Rangoon
Jennifer S.
It's just not Chinese take out without an order of crab Rangoon.
1 brick (8 oz) Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 TBS finely minced chives
1 TBS powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying
Mix all the cream cheese, crab meat, chives, sugar, and salt in a bowl. Stir to blend well.
Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
Fold the two ends of the wonton wrapper together.
Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.
Heat up a pot of oil for deep-frying and fry the crab Rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab Rangoon on a dish lined with paper towels. Let the crab Rangoon cools down a bit before serving them with sweet and sour sauce.
It's just not Chinese take out without an order of crab Rangoon.
1 brick (8 oz) Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 TBS finely minced chives
1 TBS powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying
Mix all the cream cheese, crab meat, chives, sugar, and salt in a bowl. Stir to blend well.
Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
Fold the two ends of the wonton wrapper together.
Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.
Heat up a pot of oil for deep-frying and fry the crab Rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab Rangoon on a dish lined with paper towels. Let the crab Rangoon cools down a bit before serving them with sweet and sour sauce.
TUNA LAYERED SALAD
Jennifer S.
I had this on my mission. It was served in a Tea House.
4 c. shredded lettuce
1 1/2 c. (4 oz.) med. shell macaroni, cooked, drained
2 c. chopped cucumber
2 c. chopped tomatoes
2 can (6 1/2 oz. each) tuna, drained, flaked
1 pkg. (10 oz.) green peas, thawed, drained
1 c. (4 oz.)shredded mild cheddar cheese
1 1/2 c. salad dressing or mayonnaise. I am NOT a Miracle Whip kinda gal, but for this recipe it works.
Layer lettuce, shells, cucumber, tomatoes, tuna, peas and cheese in 3 quart serving bowl. Salad dressing over salad, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Toss to serve. Makes 8 servings.
Prep time: 20 minutes plus refrigerating.
I had this on my mission. It was served in a Tea House.
4 c. shredded lettuce
1 1/2 c. (4 oz.) med. shell macaroni, cooked, drained
2 c. chopped cucumber
2 c. chopped tomatoes
2 can (6 1/2 oz. each) tuna, drained, flaked
1 pkg. (10 oz.) green peas, thawed, drained
1 c. (4 oz.)shredded mild cheddar cheese
1 1/2 c. salad dressing or mayonnaise. I am NOT a Miracle Whip kinda gal, but for this recipe it works.
Layer lettuce, shells, cucumber, tomatoes, tuna, peas and cheese in 3 quart serving bowl. Salad dressing over salad, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Toss to serve. Makes 8 servings.
Prep time: 20 minutes plus refrigerating.
Lemon and Dill Cedar Salmon
Jennifer S.
3 (12 inch) untreated cedar planks, make sure they are untreated
1/3 cup butter, melted
2 large lemons sliced into rounds
1 TBS Dill Blend from Pampered Chef or see recipe here for Dill Blend Seasoning
2 (2 pound) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
Brush both sides of fish with some of the butter
Sprinkle with Dill Blend
Squeeze some of the lemons over the fish. Place some of the rounds on top of the fish
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Use rest of butter to drizzle over fish before serving. Remove lemon rounds before eating.
3 (12 inch) untreated cedar planks, make sure they are untreated
1/3 cup butter, melted
2 large lemons sliced into rounds
1 TBS Dill Blend from Pampered Chef or see recipe here for Dill Blend Seasoning
2 (2 pound) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
Brush both sides of fish with some of the butter
Sprinkle with Dill Blend
Squeeze some of the lemons over the fish. Place some of the rounds on top of the fish
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Use rest of butter to drizzle over fish before serving. Remove lemon rounds before eating.
Cedar Planked Salmon
Jennifer S.
I like to serve this with a wild rice dish and some grilled asparagus, no reason to waste the grill while it's on right?!!
3 (12 inch) untreated cedar planks (from the home improvement store, make sure that they are UNTREATED)
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
I like to serve this with a wild rice dish and some grilled asparagus, no reason to waste the grill while it's on right?!!
3 (12 inch) untreated cedar planks (from the home improvement store, make sure that they are UNTREATED)
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Cioppino (CHEE OH PEE NO)
Jennifer S.
I first had this on my mission. I sure wish I could get my family to eat it, alas I am the only seafood lover in my family. Ah, well all the more for me right?!
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled, with tails removed and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod or cat fillets, cubed
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Discard any clam or mussel that does not open.
Ladle soup into bowls and serve with warm, crusty bread!
I first had this on my mission. I sure wish I could get my family to eat it, alas I am the only seafood lover in my family. Ah, well all the more for me right?!
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled, with tails removed and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod or cat fillets, cubed
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Discard any clam or mussel that does not open.
Ladle soup into bowls and serve with warm, crusty bread!
Potato/Crouton Crusted Tilapia
Jennifer S.
Ingredients:
4-6 tilapia fillets (or whatever white fish you prefer)Still frozen, it keeps fish more moist when fried or baked frozen
1/2 to 1 cup instant potato flakes
1/2 cup crushed croutons (your favorite, I use garlic and herb)
Oil for frying or follow the baking directions
Directions:
Set up your dredging station by putting the potato flakes and croutons in a dish
Run frozen fish under running water to wet both sides
Season both sides of the fish with salt and pepper or your spices of choice.
Dredge in the potato flakes/croutons, patting on extra until the whole fillet is coated, then lay on the wire racks.
To Fry:
Heat oil to 450 degrees
Place fish in oil, be careful it will splatter and pop since fish is frozen
Fry for 5-7 minutes a side, or until coating is browned and fish is cooked through.
To Bake:
Preheat oven to 450 degrees
Place fish (on wire rack) on to a greased cookie sheet
Bake for 10-14 minutes or until edges start to brown and fish is cooked through
Serve with lemon and tartar sauce if desired
Ingredients:
4-6 tilapia fillets (or whatever white fish you prefer)Still frozen, it keeps fish more moist when fried or baked frozen
1/2 to 1 cup instant potato flakes
1/2 cup crushed croutons (your favorite, I use garlic and herb)
Oil for frying or follow the baking directions
Directions:
Set up your dredging station by putting the potato flakes and croutons in a dish
Run frozen fish under running water to wet both sides
Season both sides of the fish with salt and pepper or your spices of choice.
Dredge in the potato flakes/croutons, patting on extra until the whole fillet is coated, then lay on the wire racks.
To Fry:
Heat oil to 450 degrees
Place fish in oil, be careful it will splatter and pop since fish is frozen
Fry for 5-7 minutes a side, or until coating is browned and fish is cooked through.
To Bake:
Preheat oven to 450 degrees
Place fish (on wire rack) on to a greased cookie sheet
Bake for 10-14 minutes or until edges start to brown and fish is cooked through
Serve with lemon and tartar sauce if desired
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