The new recipe this week comes from Around My French Table by Dorie Greenspan. It was so good, and so easy! It's definitely a keeper!
Almond Flounder Meuniere
(Serves 4)
2/3 c ground almonds (I ground some sliced almonds up in the food processor)
2 tbsp all-purpose flour
Zest of 1 lemon
Salt and pepper
24 oz. baby flounder (4 pieces)
2 large egg yolks, lightly beaten
3-4 tbsp cold butter (divided)
Sliced almonds, toasted
Chopped fresh parsley as a garnish (optional)
Whisk the ground almonds, flour, and zest together. Season with salt and pepper. Set aside.
Pat the fish dry. Using a pastry brush, lightly brush one side of each fillet with the egg yolk. Dip the coated side in the almond mixture.
Put a large nonstick skillet over medium heat. Add 2 tbsp of the butter, and cook until it turns light brown, about three minutes. Slip the fillets into the skillet nut side down, without crowding. Lower the heat, and cook for 3 minutes or so, until the coating is golden and the fish is cooked halfway through. Season the exposed side of the fillet with salt and pepper.
Add another tbsp of butter to the pan, and gently flip the fillets over. Cook about two minutes more, until the fish is opaque, spooning some of the butter over the top once or twice. If the pan becomes dry, add more butter.
Give the fish a light squeeze of lemon juice, and garnish with parsley and toasted almonds. Enjoy!
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Thursday, June 16, 2011
Saturday, May 21, 2011
Healthy Grains with Shrimp
I picked up a bag of Healthy Grains from Trader Joe's to try. The reviews were mixed. I liked the combination of pearly couscous and crunchy beans, while my Mom thought the texture was "different." My Dad liked them though, which is saying a lot!
Healthy Grains with Shrimp
1/2 pkg. Trader Joe's Healthy Grains
2 tsp butter, divided
1 1/4 c vegetable broth
1 lb. shrimp, peeled and deveined
Prepare grains with butter and broth according to package directions. Meanwhile, saute shrimp in remaining butter until pink and opaque. (Season as desired.) Stir shrimp into grains, and serve.
We enjoyed ours with steamed broccoli on the side.
Healthy Grains with Shrimp
1/2 pkg. Trader Joe's Healthy Grains
2 tsp butter, divided
1 1/4 c vegetable broth
1 lb. shrimp, peeled and deveined
Prepare grains with butter and broth according to package directions. Meanwhile, saute shrimp in remaining butter until pink and opaque. (Season as desired.) Stir shrimp into grains, and serve.
We enjoyed ours with steamed broccoli on the side.
Wednesday, December 15, 2010
Shrimp Noodle Casserole
1 c uncooked macaroni
1 egg
1/4 c half and half
2 Tbsp butter, melted
1/2 c grated Parmesan cheese
3/4 c shredded mozzarella cheese
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/4 pound uncooked medium shrimp, peeled, deveined and chopped
3/4 c fresh spinach, chopped
Preheat oven to 350°.
Cook the macaroni according to package directions. Combine the cream, egg, and butter in a small bowl.
Drain the pasta. Add the cream mixture, Parmesan, 1/2 cup of the mozzarella, garlic, salt and pepper to the pasta. Mix well. Stir in the shrimp and spinach. Pour into a greased baking dish. Top with the remaining mozzarella.
Bake 20 minutes, or until shrimp is pink.
1 egg
1/4 c half and half
2 Tbsp butter, melted
1/2 c grated Parmesan cheese
3/4 c shredded mozzarella cheese
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/4 pound uncooked medium shrimp, peeled, deveined and chopped
3/4 c fresh spinach, chopped
Preheat oven to 350°.
Cook the macaroni according to package directions. Combine the cream, egg, and butter in a small bowl.
Drain the pasta. Add the cream mixture, Parmesan, 1/2 cup of the mozzarella, garlic, salt and pepper to the pasta. Mix well. Stir in the shrimp and spinach. Pour into a greased baking dish. Top with the remaining mozzarella.
Bake 20 minutes, or until shrimp is pink.
Monday, August 9, 2010
Almond Crusted Fresh Fish
This recipe is from Bahama Breeze. It is THE BEST fish I have EVER put into my mouth!!! It is well worth every second, and every ingredient. Go make it now!!!
Serves: 2
INGREDIENTS:
2 Tbsp Olive Oil
Fresh Fish cut ½ inch thick (4 ea 4oz wt pieces)
Salt and Pepper to taste
½ cup Almond Crust (see recipe)
½ cup Lemon Butter Sauce (see recipe)
Your favorite side-dish (2 servings)
Your favorite vegetables (2 servings)
PREPARATION:
Lightly season the fish on both sides with salt and pepper. Heat a 10" sautè pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sautè the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite side-dishes Enjoy!
Almond Crust
1 slice of Fresh White Bread
¼ cup of Honey Roasted Sliced Almonds
2 Tbsp Butter, melted
1 tsp Lemon juice, fresh squeezed
1 tsp Chopped Fresh Parsley
PREPARATION:
Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4?5 minutes). Measure out ¼ cup of bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.
Lemon Butter Sauce
1 Tbsp Olive oil
1 tsp Chopped garlic
2 Tbsp White wine
½ tsp Thyme, fresh
1 cup of Heavy Cream
3 threads of Saffron
1 Tbsp Lemon Juice, fresh squeezed
2 Tbsp Butter cubes, cold
Salt and white pepper to taste
1 tsp Cornstarch
1 tsp Cold water
PREPARATION:
Add the oil to a heated small sauce pan. Add the garlic and sautè for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.
Serves: 2
INGREDIENTS:
2 Tbsp Olive Oil
Fresh Fish cut ½ inch thick (4 ea 4oz wt pieces)
Salt and Pepper to taste
½ cup Almond Crust (see recipe)
½ cup Lemon Butter Sauce (see recipe)
Your favorite side-dish (2 servings)
Your favorite vegetables (2 servings)
PREPARATION:
Lightly season the fish on both sides with salt and pepper. Heat a 10" sautè pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sautè the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite side-dishes Enjoy!
Almond Crust
1 slice of Fresh White Bread
¼ cup of Honey Roasted Sliced Almonds
2 Tbsp Butter, melted
1 tsp Lemon juice, fresh squeezed
1 tsp Chopped Fresh Parsley
PREPARATION:
Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4?5 minutes). Measure out ¼ cup of bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.
Lemon Butter Sauce
1 Tbsp Olive oil
1 tsp Chopped garlic
2 Tbsp White wine
½ tsp Thyme, fresh
1 cup of Heavy Cream
3 threads of Saffron
1 Tbsp Lemon Juice, fresh squeezed
2 Tbsp Butter cubes, cold
Salt and white pepper to taste
1 tsp Cornstarch
1 tsp Cold water
PREPARATION:
Add the oil to a heated small sauce pan. Add the garlic and sautè for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.
Monday, August 2, 2010
Garlic Shrimp, Parsley Potatoes
This is adapted from a Southern Living recipe my Mom has. It's what she requested for her birthday dinner. Everyone in attendance raved! We had it with a salad, parsley potatoes, and buttered French bread. Delicious!!!
Garlic Shrimp
2 lbs. shrimp, peeled and deveined
1/4 c olive oil
1/3 c fresh parsley, chopped
6 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/8 tsp crushed red pepper
1/4 c butter, melted
1/2 c breadcrumbs
1/2 c freshly grated Parmesan
Preheat oven to 350 degrees. Place shrimp in a 11x7 baking dish. Drizzle oil over top. Stir together parsley, garlic, salt, pepper, and crushed red pepper. Sprinkle over shrimp. Cover and bake 15 minutes.
Stir shrimp, then drizzle with melted butter. Sprinkle with breadcrumbs and cheese. Bake uncovered until all shrimp are opaque, 5-10 minutes.
Parsley Potatoes
Potatoes (any type)
Butter
Parsley
This is very, very easy. I peel my potatoes, my sister does not. Either way, cut potatoes into chunks, and boil until tender. Drain and return to pan. Add butter to potatoes in pan, then sprinkle generously with parsley (fresh if you have it, dried if you don't.) Easy peasy!
Garlic Shrimp
2 lbs. shrimp, peeled and deveined
1/4 c olive oil
1/3 c fresh parsley, chopped
6 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/8 tsp crushed red pepper
1/4 c butter, melted
1/2 c breadcrumbs
1/2 c freshly grated Parmesan
Preheat oven to 350 degrees. Place shrimp in a 11x7 baking dish. Drizzle oil over top. Stir together parsley, garlic, salt, pepper, and crushed red pepper. Sprinkle over shrimp. Cover and bake 15 minutes.
Stir shrimp, then drizzle with melted butter. Sprinkle with breadcrumbs and cheese. Bake uncovered until all shrimp are opaque, 5-10 minutes.
Parsley Potatoes
Potatoes (any type)
Butter
Parsley
This is very, very easy. I peel my potatoes, my sister does not. Either way, cut potatoes into chunks, and boil until tender. Drain and return to pan. Add butter to potatoes in pan, then sprinkle generously with parsley (fresh if you have it, dried if you don't.) Easy peasy!
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