This is melt in your mouth good fish! I am not kidding, even if you THINK you do not like fish, you HAVE to try THIS recipe! It is so so so good! We even got Alexis to eat this and trust me, that is saying something. Chris practically made himself sick because he could not stop eating it! This comes from the Sisters Cafe, surprise, surprise, (I think I am now officially addicted to their blog). Anyways, it is not only the best tilapia EVER it is so easy to make! Try it and tell me what you think.
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 T mayonnaise
2 T fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 lbs tilapia fillets ( I bought 1 1/2 lbs, and it was plenty for our little family)
Preheat broiler. Grease broiling pan or line with foil. (If using foil, either use non-stick foil or spray with nonstick cooking spray.)
In a small bowl, mix together Parmesan cheese, butter, mayonnaise, and lemon juice. Season the cheese mixture with basil, pepper, onion powder, and celery salt. Mix well and set aside.
Arrange fillets in a single layer on prepared pan. Broil a few inches form the heat for 2-3 minutes. Flip fillets over and broil for a couple more minutes. Remove from oven and cover with Parmesan cheese mixture. Broil for 2 more minutes or until topping is browned and fish flakes easily with a fork. Do not overcook the fish. I repeat: Do NOT OVERCOOK THE FISH! Serve immediately.
Note: My fish only took 2 min on each side, not 3 like the recipe said. So, just watch it.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Wednesday, October 13, 2010
Wednesday, September 8, 2010
Grilled Pesto Shrimp and Summer Veggie Salad
Source: Sisters Cafe (I love this blog, amazing)
Okay, so I made this tonight for dinner and all I can say is, "Oh my, goodness it was good!" It made me realize that eating healthy isn't so hard after all. we made it tonight, because I want to continue eating a little healthier and because it gave us an excuse to fire up the grill one more time before summer is officially over. Seriously, try this. It is such a great way to use up all those summer veggies from your garden!
For the grilled veggies:
1 yellow and 1 orange bell pepper, seeded and cut into large pieces
1 red onion, chopped into large segments
1 yellow summer squash, sliced
1 zucchini, sliced
Olive oil (I used Extra Virgin and it was great!)
Kosher salt and freshly ground pepper
Either use previously prepared pesto or make a small batch of fresh pesto:
2 tbsp. pine nuts
2 tbsp. walnuts
2 cloves garlic, unpeeled (My garlic cloves were huge and so 2 was a little too much for me, so next time, I would use one if they are big)
1 cup packed fresh basil leaves
3½ tbsp. extra virgin olive oil
¼ tsp. salt
1/4 tsp. ground black pepper
2 tbsp. freshly grated Parmesan cheese
1 lb. uncooked shrimp, peeled and deveined
For serving:
Spinach ( I don't like straight up spinach, too chewy for me, so I mixed spinach with romaine lettuce)
Tomato wedges
Crumbled feta cheese
Directions:
Heat a grill to medium-high heat. Oil the grates to prevent food from sticking.
To prepare the veggies for grilling, combine the bell peppers, red onion, squash and zucchini in a large bowl and toss. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly. Set aside.
To make the pesto, combine the pine nuts, walnuts, garlic in the bowl of a food processor. Process 30 seconds. Add basil leaves, olive oil, salt, and pepper and process until smooth. Add parmesan cheese and process 1 minute. Set aside.
Thread the shrimp onto skewers for the grill. Once the skewers are assembled, use the back of a spoon or a pastry brush to smother the pesto onto both sides of the shrimp. Set aside.
Transfer the veggies to a grill basket and cook on the grill until they are crisp-tender, about 10-15 minutes (depending on the heat of your grill). Remove the grill basket from the heat and place the shrimp skewers on the grill in a single layer. Assemble the salads while the shrimp cook by tossing the grilled veggies atop a bed of spinach.
Allow the shrimp to cook just until cooked through, about 3-5 minutes (depending on the heat of your grill), turning once during cooking. Remove the shrimp from the skewers and place them on top of the salads. Top with fresh tomato wedges and crumbled feta cheese. Serve immediately.
Okay, so I made this tonight for dinner and all I can say is, "Oh my, goodness it was good!" It made me realize that eating healthy isn't so hard after all. we made it tonight, because I want to continue eating a little healthier and because it gave us an excuse to fire up the grill one more time before summer is officially over. Seriously, try this. It is such a great way to use up all those summer veggies from your garden!
For the grilled veggies:
1 yellow and 1 orange bell pepper, seeded and cut into large pieces
1 red onion, chopped into large segments
1 yellow summer squash, sliced
1 zucchini, sliced
Olive oil (I used Extra Virgin and it was great!)
Kosher salt and freshly ground pepper
Either use previously prepared pesto or make a small batch of fresh pesto:
2 tbsp. pine nuts
2 tbsp. walnuts
2 cloves garlic, unpeeled (My garlic cloves were huge and so 2 was a little too much for me, so next time, I would use one if they are big)
1 cup packed fresh basil leaves
3½ tbsp. extra virgin olive oil
¼ tsp. salt
1/4 tsp. ground black pepper
2 tbsp. freshly grated Parmesan cheese
1 lb. uncooked shrimp, peeled and deveined
For serving:
Spinach ( I don't like straight up spinach, too chewy for me, so I mixed spinach with romaine lettuce)
Tomato wedges
Crumbled feta cheese
Directions:
Heat a grill to medium-high heat. Oil the grates to prevent food from sticking.
To prepare the veggies for grilling, combine the bell peppers, red onion, squash and zucchini in a large bowl and toss. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly. Set aside.
To make the pesto, combine the pine nuts, walnuts, garlic in the bowl of a food processor. Process 30 seconds. Add basil leaves, olive oil, salt, and pepper and process until smooth. Add parmesan cheese and process 1 minute. Set aside.
Thread the shrimp onto skewers for the grill. Once the skewers are assembled, use the back of a spoon or a pastry brush to smother the pesto onto both sides of the shrimp. Set aside.
Transfer the veggies to a grill basket and cook on the grill until they are crisp-tender, about 10-15 minutes (depending on the heat of your grill). Remove the grill basket from the heat and place the shrimp skewers on the grill in a single layer. Assemble the salads while the shrimp cook by tossing the grilled veggies atop a bed of spinach.
Allow the shrimp to cook just until cooked through, about 3-5 minutes (depending on the heat of your grill), turning once during cooking. Remove the shrimp from the skewers and place them on top of the salads. Top with fresh tomato wedges and crumbled feta cheese. Serve immediately.
Friday, November 20, 2009
Roasted Salmon or Grilled Salmon with Cucumber Sauce
1 (4 lb.) salmon
2 lemons, sliced
1 onion, sliced
4 sprigs fresh dill weed
1 bunch fresh thyme
1 recipe cucumber sauce(see below)
Place lemon, onion slices, dill and thyme on top of salmon fillet. Line a roasting pan with foil or parchment paper; grease well with cooking spray. Place salmon in roasting pan, cover loosely with foil. Bake at 350 degrees for about 1 hour or until cooked through. serve with cucumber sauce.
I have also bought a wood plank and grilled the salmon on that. We like it grilled more than roasted, but the sauce is what makes it amazing!
Sauce:
1 cup sour cream
1 cup mayo
2 medium cucumbers, peeled, seeded, and cut into very thin slices
1 Tbsp. grated onion
1 Tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
Stir together sour cream and mayo. Stir in cucumbers, onion, dill weed, salt and pepper. Refrigerate at least 4 hours before serving.
2 lemons, sliced
1 onion, sliced
4 sprigs fresh dill weed
1 bunch fresh thyme
1 recipe cucumber sauce(see below)
Place lemon, onion slices, dill and thyme on top of salmon fillet. Line a roasting pan with foil or parchment paper; grease well with cooking spray. Place salmon in roasting pan, cover loosely with foil. Bake at 350 degrees for about 1 hour or until cooked through. serve with cucumber sauce.
I have also bought a wood plank and grilled the salmon on that. We like it grilled more than roasted, but the sauce is what makes it amazing!
Sauce:
1 cup sour cream
1 cup mayo
2 medium cucumbers, peeled, seeded, and cut into very thin slices
1 Tbsp. grated onion
1 Tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
Stir together sour cream and mayo. Stir in cucumbers, onion, dill weed, salt and pepper. Refrigerate at least 4 hours before serving.
Subscribe to:
Posts (Atom)