Category: Fish

Parmesan Catfish

Ingredients:

  • 6 catfish fillets
  • 3 c Italian bread crumbs  (I make my own so…)
  • 1/2 c Parmesan cheese
  • 3 eggs lightly beaten

Directions:

Preheat oven to 350-375.

Wash and dry catfish fillets and pat dry so there is no excess water

In one bowl, lightly beat the eggs ,in another bowl, mix bread crumbs and Parmesan cheese.

Dredge fillets in eggs allowing extra to drip off

Coat with bread crumb mixture (hint: its best to press the mix on, it ensures a good tasty crust!!)

Place on pan sprayed with nonstick spray (for extra crispy crust, spray the top of the fish with the spray as well)

Cook for about 20 minutes or until the fish easily flakes

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Pan Fried Tilapia with Shallots and A to Z Salad

Simple and quick meal.

Ingredients:

2 6-8 ounce Tilapia fillets
2 shallots
16 asparagus stalks
2 medium zucchini
4-6 green onions
2 tablespoons pepper infused extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons salt
2 tablespoons course ground pepper
2 tablespoons paprika
1 tablespoons basil leaves
1 tablespoons ground cinnamon
1 tablespoons cayenne pepper
1 tablespoons thyme leaves
Grated Romano Cheese

Directions:

For the A to Z salad, cut asparagus in 1/2 inch lengths on the diagonal. Boil for 5 minutes or until the asparagus can easily be speared with a fork. Remove from heat and drain water. Use a vegetable peeler or mandoline to cut the zucchini into strips lengthwise. Cut green onion into 1 inch lengths. Add vegetables to a salad bowl. Add olive oil and salt and pepper to taste. Toss to mix vegetables and oil.

Pan Fried Tilapia with Shallots and A to Z Salad

Pan Fried Tilapia with Shallots and A to Z Salad

Thinly slice shallots. Add shallot slices and 2 tablespoons of pepper infused olive oil to a medium to large skillet. Over a medium heat cook shallots for 5 minutes stirring frequently.
In a small bowl, mix dry spices. Melt 1/4 cup butter. For each side of the tilapia fillets, brush with melted butter and dust with spice mixture. Lightly pat the fillet. Move the shallots to the edge of the skillet a fry the tilapia in the same skillet for 2 1/2 minutes on each side.
Serve tilapia topped with shalots. Serve A to Z salad topped with Romano cheese.

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Pine Nut Encrusted Salmon Steaks

Overview:

I had some extra pine nuts from a recent baba ganoush and came up with the following recipe. WOW – The flavors explode in your mouth.

Ingredients:

2 8 ounce Salmon steaks
1/3 cup pine nuts
1/4 tablespoon kosher salt
1 tablespoon course ground pepper
1 tablespoon oregano
1 tablespoon basil
3 tablespoons extra virgin olive oil
Cooking spray
Lemon
Lime
Italian Flat Leaf Parsley

Directions:

Pine Nut Encrusted Salmon Steak

Pine Nut Encrusted Salmon Steak

Combine the pine nuts, salt, pepper, oregano and basil in a food processor. Chop until pine nuts are finely chopped. This mixture is very close to a pesto. The mixture should have a paste type texture. Use 2 tablespoons of mixture to coat each salmon steak.

Preheat oven to 400 degrees. In a medium to large skillet heat the olive oil over a medium heat. Add the salmon steaks to the skillet pine nut side down. Cook approximately 3 minutes until pine nuts are browned.

Remove salmon steaks and place in an oven safe Pyrex or similar dish coated with cooking spray. Bake for 10-12 minutes until salmon flakes with a fork.

Plate and garnish with finely chopped parsley and a lemon and a lime wedge.

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