Recent Recipes
Broiled Flounder (Tilapia) with Parmesan “Caesar” Glaze
Comments (0) | Thursday, May 10, 2012
The girls commented that they thought they were in a restaurant. We all wanted to have another piece of fish each and talked about picking what stuck to the pan and having that, since there weren't any leftovers. Absolutely delicious.....I might make it again tomorrow....and no, I'm not kidding. I can't wait for my brother and my niece to try this one. They are the serious fish eaters in the family and will both go crazy over this one.
My only comment is that I put my broiler on high, put the fish at 4 inches below, like the recipe called for, ended up moving it one notch lower because I had a serious smoke problem and some browning, and then moved it another notch lower. I'd just say that you should start with the rack in the middle of the oven and keep an eye on it. Bad things can happen with fish really quickly.
Broiled Flounder with Parmesan “Caesar” Glaze (or in my case, Tilapia)
by Rick Rodgers
Fish is the ultimate fast food, but that doesn’t mean it has to taste like fast food. Don’t have flounder? In this recipe, it’s fine to substitute another lean, white-fleshed variety, but don’t substitute oily-fleshed fish, such as salmon, char, tuna, and bluefish. Flounder, sole, striped bass, snapper, and farm-raised tilapia work best with the Caesar-inspired glaze. Serves 4-6
Ingredients
8 skinless flounder fillets, 4 to 5 oz. each
Kosher salt and freshly ground black pepper
1/3 cup good-quality mayonnaise
1-1/2 oz. (1/2 cup) freshly grated Parmigiano Reggiano, grated on the small holes of a box grater
1-1/2 Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
1 Tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1 small clove garlic, minced
2 Tbs. coarsely chopped fresh flat-leaf parsley
Directions
1. Position a rack 4 inches from the heat element and heat the broiler on high. Lightly season both sides of the fillets with salt and pepper. Set a fillet before you, skinned side up, and starting at the narrow end, roll up the fillet. Repeat with the remaining fillets.
2. Spray a broiler pan with nonstick cooking spray. Arrange the flounder rolls, seam side down, in the pan. Broil until the tops are lightly browned, 7 to 8 min. Meanwhile, whisk the mayonnaise, Parmesan, lemon zest and juice, Worcestershire, and garlic in a small bowl. Season with pepper to taste.
3. When the tops of the fillets are lightly browned, remove the fish from the broiler. Spread equal amounts of the mayonnaise mixture over the top of each fillet. Return to the broiler until the topping is golden brown and bubbling, 1-1/2 to 2 min. Transfer the fillets to four dinner plates and sprinkle with the parsley. Serve immediately.
nutrition information (per serving):
Size : based on six servings; Calories (kcal): 260; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 7; Protein (g): 29; Monounsaturated Fat (g): 5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 3; Sodium (mg): 930; Cholesterol (mg): 85; Fiber (g): 0;
by Rick Rodgers
Fish is the ultimate fast food, but that doesn’t mean it has to taste like fast food. Don’t have flounder? In this recipe, it’s fine to substitute another lean, white-fleshed variety, but don’t substitute oily-fleshed fish, such as salmon, char, tuna, and bluefish. Flounder, sole, striped bass, snapper, and farm-raised tilapia work best with the Caesar-inspired glaze. Serves 4-6
Ingredients
8 skinless flounder fillets, 4 to 5 oz. each
Kosher salt and freshly ground black pepper
1/3 cup good-quality mayonnaise
1-1/2 oz. (1/2 cup) freshly grated Parmigiano Reggiano, grated on the small holes of a box grater
1-1/2 Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
1 Tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1 small clove garlic, minced
2 Tbs. coarsely chopped fresh flat-leaf parsley
Directions
1. Position a rack 4 inches from the heat element and heat the broiler on high. Lightly season both sides of the fillets with salt and pepper. Set a fillet before you, skinned side up, and starting at the narrow end, roll up the fillet. Repeat with the remaining fillets.
2. Spray a broiler pan with nonstick cooking spray. Arrange the flounder rolls, seam side down, in the pan. Broil until the tops are lightly browned, 7 to 8 min. Meanwhile, whisk the mayonnaise, Parmesan, lemon zest and juice, Worcestershire, and garlic in a small bowl. Season with pepper to taste.
3. When the tops of the fillets are lightly browned, remove the fish from the broiler. Spread equal amounts of the mayonnaise mixture over the top of each fillet. Return to the broiler until the topping is golden brown and bubbling, 1-1/2 to 2 min. Transfer the fillets to four dinner plates and sprinkle with the parsley. Serve immediately.
nutrition information (per serving):
Size : based on six servings; Calories (kcal): 260; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 7; Protein (g): 29; Monounsaturated Fat (g): 5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 3; Sodium (mg): 930; Cholesterol (mg): 85; Fiber (g): 0;
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Shrimp with Red Chiles, Ginger, Garlic & Scallions
Comments (0) | Thursday, May 3, 2012
Yum, yum and more yum. I seem to be a shrimp-aholic....shrimp are my go to for dinner with the girls. I always have shrimp on hand, preparation is always quick, easy and delicious. What more could any girl want! I think last week was more delicious, but this was definitely fantastic.
Shrimp with Red Chiles, Ginger, Garlic & Scallions
by Tasha DeSerio
Serves four
Ingredients
1-1/2 lb. large shrimp, peeled and deveined
Kosher salt
5 Tbs. extra-virgin olive oil
2 cloves garlic, finely chopped
2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
1 Tbs. finely chopped fresh ginger
2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
1/4 cup chopped fresh cilantro
1-1/2 Tbs. fresh lemon juice; more to taste
Directions
1. Heat a large sauté pan over high heat for 1 minute.
2. Season the shrimp with 1/2 tsp. salt.
3. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger.
4. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate.
5. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan.
6. Sauté the scallions until they wilt and begin to brown, about 2 minutes.
7. Return the shrimp to the pan and toss well for 30 seconds.
8. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil.
9. Taste and add more salt and lemon juice, if needed. Serve immediately.
by Tasha DeSerio
Serves four
Ingredients
1-1/2 lb. large shrimp, peeled and deveined
Kosher salt
5 Tbs. extra-virgin olive oil
2 cloves garlic, finely chopped
2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
1 Tbs. finely chopped fresh ginger
2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
1/4 cup chopped fresh cilantro
1-1/2 Tbs. fresh lemon juice; more to taste
Directions
1. Heat a large sauté pan over high heat for 1 minute.
2. Season the shrimp with 1/2 tsp. salt.
3. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger.
4. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate.
5. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan.
6. Sauté the scallions until they wilt and begin to brown, about 2 minutes.
7. Return the shrimp to the pan and toss well for 30 seconds.
8. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil.
9. Taste and add more salt and lemon juice, if needed. Serve immediately.
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This was my first attempt at a cheesecake and it was incredible.