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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Habanero Bison Rib-Eye

I fixed this this past weekend. Really simple. The hard part is finding ground habanero!

Ingredients:

1 lb Bison Rib-Eye
1/8 Teaspoon habanero powder

Directions:

Preheat grill to 400 to 425 degrees.
Rinse rib-eye and pat dry with a paper towel. Apply habanero powder to both sides of rib-eye.
Bison cooks quicker than beef. Use the following guidelines to cook to your taste. It is best to measure by thickness to cook.
1 inch thick – Rare: 6 to 8 minutes, Medium: 8 to 10 minutes
1 1/2-inch thick – Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
2 inches thick – Rare: 10 to 12 minutes, Medium: 14 to 18 minutes

Variants:

Substitute jalapeno powder for the habanero powder if you are a wimp.

Notes:

Habanero and jalapeno powder are both rather hard to find. I get mine in the bulk section of Central Market in Austin. You may be able to find it at Whole Foods. Habanero powder is also one of the more expensive spices at $30 a pound, then again who is going to need a pound of it when you’re using it 1/8th teaspoon at a time?

Some nutritional facts about Bison

3 oz. serving   CALORIES  FAT  CHOLESTEROL
BISON               93    1.8g    43mg
BEEF               183    1.8g    55mg
CHICKEN            140    3.0g    73mg
FISH               125    3.0g    59mg
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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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Spicy Vegetable Basmati Rice

Great side for seafood and pork dishes. Spicy but not too spicy for most people.

Ingredients:

1 chopped medium green bell pepper
1 chopped medium red bell pepper
1/2 chopped medium red onion
1/2 chopped medium white onion
1-2 chopped Anaheim pepper
3 cloves garlic, finely minced
1 tablespoon salt
1 tablespoon course ground pepper
1 tablespoon ground cayenne pepper
3 tablespoons extra virgin olive oil
1 cup Basmati rice
2 teaspoons hot sauce (Tabasco recommended)
2 cups chicken broth

Directions:

Bayou Blast Center Loin Chops with Spicy Vegetable Basmati Rice

Bayou Blast Center Loin Chops with Spicy Vegetable Basmati Rice

Add peppers, onions dry spices, garlic and olive oil to sauce pan over medium heat. Cook 5 minutes stirring frequently until vegetables are soft.
Add rice and cook for an additional 5 minutes stirring frequently.
Add chicken broth and hot sauce and bring to a boil. Cover and reduce to a simmer. Cook for an additional 20 minutes, stirring once or twice during this time.
Uncover and cook for an additional 8-12 minutes until rice is thoroughly cooked and broth is absorbed or reduced. Fluff with fork and serve.

Notes:

Most long grain white rices can be substituted for Basmati rice.

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Basil and Oregano Roasted Red Potatoes

Great side for beef or pork dishes. Easy to make and very tasty.

Ingredients:

1 lb C size, Red Potatoes (approximately 16)
1 tablespoon basil
1 tablespoon oregano
1 tablespoon kosher salt
1 tablespoon course ground pepper
1 tablespoon cayenne pepper
2-3 tablespoons extra virgin olive oil

Directions:

Black Tip Shark with Mango/Habanero Chutney with Basil/Oregano Roasted Red Potatoes

Black Tip Shark with Mango/Habanero Chutney with Basil/Oregano Roasted Red Potatoes

Cut potatoes into 1/8th’s for pieces about 1/2 inch. Bring a pot of water to boil and add potatoes. Boil for 5-10 minutes until the potatoes soften enough to be moderately easy to spear with a fork.

Preheat oven to 400 degrees.

In a glad Ziploc bag (or similar) Add basil, oregano, salt, pepper, cayenne and olive oil. Drain potatoes and wash with cold water to cool. Add potatoes to Ziploc bag and shake vigorously for 30 seconds or potatoes are fully coated.

In a 9×13 Pyrex casserole dish, lightly coat with cooking spray and add potatoes from Ziploc and spread evenly. Bake potatoes in oven for 20-30 minutes. Remove from oven and serve.

Variations:

Of course and spice or seasoning can be added to the mix. I have used the pre-made potato topping mixes. I have also used various vinaigrette salad dressings. As always experimentation is encouraged.

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