Trout recipe with Lemon Butter Sauce
Tip: Pan sear the filets to keep them intact.
Four 8 to 10 ounce trout filets
Olive oil to saute the trout Salt and Pepper
1 tablespoon minced shallots
1 stick unsalted butter
Juice of two lemons
1 tablespoon capers
2 tablespoons fine diced fresh Roma tomatoes
2 tablespoons fresh chives, chopped
2 tablespoons toasted pine nuts
Start by heating a large saute pan over medium-high heat and add the
olive oil. Season the trout with salt and pepper and when the oil is hot,
add the filets skin side down and cook for four minutes.
Flip the filets over and cook for another three to four minutes and
then remove them from the pan to a plate and keep warm. Add two
tablespoons of butter to the pan and saute the shallots.
Add the lemon juice and bring to a boil. Reduce the sauce until it is
thick enough to coat a spoon.Reduce the heat to low and add the rest of
the butter gradually in small pieces, whisking after each addition. Taste
and adjust the seasoning with salt and pepper.
Plate the trout and spoon the sauce over the trout and garnish the
plate with capers, diced tomatoes, chives and toasted pine nuts. Serve
with potatoes or rice and your favorite vegetable.
Cakes for the family
2 teaspoons Worcestershire sauce
¼ teaspoon dry mustard
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon dried parsley flakes
1 teaspoon Old Bay Seasoning
¾ cup breadcrumbs
16 oz. lump crabmeat
In a good size-mixing bowl, combine all the ingredients together
except for the lump crabmeat. Be sure to wash your hands (or your kids
hands) first and then get in there and mix all the ingredients together.
Fold in the crabmeat into this mixture but be careful not to overwork
it or the nice large “lumps” will break into small pieces.Sauté the
crab cakes in a little bit of olive oil and butter mixture but you can
also bake them in a 375° F oven for 12 to 15 minutes. Alternatively you
can grill them until they reach an internal temperature of 165°F.
It’s that easy.
with roasted chile-mango sauce
Pungent red chiles and sweet mango flavor this robust sauce,
which accents simply broiled salmon wonderfully. Broiling salmon
will perfume your kitchen, so if you prefer, cook the salmon on
the grill, over direct heat, 8 to 12 minutes total.
Makes 4 servings
3 teaspoons extra-virgin olive oil, divided
1/2 cup thinly sliced shallot (about 1 medium)
2 teaspoons coriander seed
1-2 dried red chiles, such as Thai, cayenne or chile de arbol,
stem end removed (see Note)
1 medium ripe, slightly soft mango, peeled (see Tip) and diced
(about 1 cup)
2 tablespoons finely chopped fresh cilantro, divided
4 medium cloves garlic, minced
1/2 teaspoon salt
1 pound salmon fillet, skin removed (see Tip)
1. Position oven rack in upper third of oven; preheat
broiler. Coat a broiler pan with cooking spray.
2. Heat 1 teaspoon oil in a small skillet over medium heat. Add
shallot, coriander and chile(s); cook, stirring, until the
shallot begins to brown and the spices smell fragrant, 2 to 3
minutes. Transfer the shallot mixture to a food processor or
blender. Add the remaining 2 teaspoons oil and mango. Process
until almost smooth (it will be slightly gritty from the bruised
coriander seed). Transfer the sauce to a small bowl; stir in 1
3. Combine garlic and salt in a small bowl. Spread the salted
garlic on top of the salmon. Place the salmon, garlic side up,
on the prepared broiling pan. Broil, 3 to 4 inches from heat,
until opaque in the center, 8 to 14 minutes, depending on the
thickness. Serve the salmon topped with the sauce and sprinkled
with the remaining 1 tablespoon cilantro.
TIP: Note: Fresh and dried
chiles vary widely in spiciness depending on variety and
seasonality. Smaller varieties are generally hotter. What makes
chiles hot, capsaicin, is found in the inner membrane and seeds.
Add chiles with caution when cooking, tasting as you go.
Tips: To peel and cut a mango: Slice both ends off the mango,
revealing the long, slender seed inside. Set the fruit upright
on a work surface and remove the skin with a sharp knife. With
the seed perpendicular to you, slice the fruit from both sides
of the seed, yielding two large pieces. Turn the seed parallel
to you and slice the two smaller pieces of fruit from each side.
Cut the fruit into the desired shape.
To skin a salmon fillet: Place skin-side down. Starting at the
tail end, slip a long knife between the fish flesh and the skin,
holding down firmly with your other hand. Gently push the blade
along at a 30° angle, separating the fillet from the skin
without cutting through either.
Shrimp Over Rice
1 can (14.5 ounces) fat-free chicken broth
3/4 cup water
2 1/2 cups "instant" (5-minute) rice
1 teaspoon vegetable oil
1 small onion (for ½ cup strips)
1 medium green bell pepper (for 3/4 cup chopped)
1 can (14.5 ounces) diced tomatoes seasoned with garlic and onions
1 small can (8 ounces) tomato sauce
1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2 tablespoons
chopped), see cook's note
1 tablespoon honey
1 pound already-peeled medium-size raw shrimp, see cook's note
Place the chicken broth and water in a 2-quart saucepan, cover the pan
and bring it to a boil over high heat. When the broth boils, uncover the
pan and stir in the rice, then re-cover and remove the pan from the
heat. Let the pan stand, covered, for 5 minutes or until ready to serve.
Meanwhile, heat the oil in a 12-inch extra-deep nonstick skillet over
medium-high heat. Peel the onion and cut it in half. Cut each half into
crescent-shaped slices about 1/4 inch wide. Add the onion slices to the
skillet as you cut them. Rinse and seed the bell pepper and cut it into
bite-size pieces. Add the pieces to the skillet. Reduce the heat to
medium and cook, stirring frequently, until the onions begin to soften,
about 2 minutes.
Stir in the diced tomatoes with their juice and the tomato sauce. Finely
chop the chipotle peppers and add them to the skillet. Add the honey and
stir to mix well. Add the shrimp, raise the heat to medium-high, and
stir and cook until the shrimp are pink and opaque throughout, about 3
minutes. Serve at once over hot rice.
Southwestern Fish Stew
2 - 14 oz. cans stewed tomatoes
1 small bottle clam juice
1 can beer
1 cup carrots, sliced thin
1 onion chopped
1/2 cup long grain rice
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cloves garlic, minced
1 green pepper, chopped
Cut fish into large pieces and set aside. In a large, heavy pot or Dutch
oven combine tomatoes (un-drained), clam juice, and beer.
Bring the large pot to a boil. Add carrots, onion, rice, spices, and
garlic and return to a boil. Cook until rice and carrots are tender (about
20 minutes). Add fish meat and green pepper. Return to a boil and reduce
heat. Simmer about 10 minutes until fish is cooked