8 ounces fresh skinless haddock fillet (or similar white fish)
1/4 cup gluten free all-purpose flour
1/4 cup imported Italian olive oil
1/2 stick (4 tablespoons) salted butter
1/2 cup chicken stock
1/2 cup white wine ( chablis)
Table salt and ground black pepper
1 whole fresh lemon
1 pound whole white potatoes, peeled (about 2 medium potatoes)
2 tablespoons imported Italian olive oil
1 tablespoon butter
1/2 teaspoon paprika
Table salt and ground black pepper
Small bunch fresh Italian parsley (or curly parsley), chopped, plus sprig for garnish
For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
|1.||Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.|
|2.||Rinse tilapia fillets under cool water, and pat dry with paper towels.|
|3.||Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.|
|4.||Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.|
Original recipe makes 4 servings
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
This is my first time cooking Chicken Marsala, so I went with an easy recipe. Tonight, I am siding this with a Jasmine & Black Rice combo and a stewed cabbage with mixed vegetables. I replaced the standard all purpose flour with the Gluten Free variety.
On account of my lovely wife going vegetarian, I made extra cabbage just for her. She’s Russian so she’ll love it.
1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic saltDirections:
1. Whisk together all ingredients in a small bowl.
2. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.
4 large chicken breasts
4 slices turkey bacon
1/4 block mozzarella
2 cups Glutino pretzels
2 bay leaves
1/4 tsp pepper
1/4 tsp basil
1/4 tsp parsley
1/4 tsp rubbed sage
1/4 tsp oregano
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Preheat oven to 375 degrees.
1. Combine ingredients pretzels through Italian season in food processor and powder.
2. Turn breasts on side and slice pockets into center.
3. Slice block of cheese into 1/4″ slices the length of pockets in chicken.
4. Stuff chicken pockets with mozzarella and bacon. (Mmmm…)
5. Coat chicken breasts with pretzel “shake n bake.”
6. Place in baking dish and bake for 45 minutes.
I love chicken cordon bleu and haven’t had it since I was deployed. Normally it comes frozen, pre made, when you are deployed. I had some thawed chicken left over from last night and wasn’t quite sure what I was going to do with it tonight. As I pulled it out of the fridge, I had an epiphany and decided that I would try it. Winging it privileges are in full effect and I do not expect to fail.
It is currently baking, so I’ll let you know about that time. I still need to figure out sides for tonight. Any suggestions?
Update: Cook for 1 hour or 1:15.
This is what we are making for dinner tonight after we go ice skating. This is going to be delicious! We had something similar while in Florida for Christmas and it was amazing.
- 2 pounds salmon fillet
- 1 cup orange juice
- 2 teaspoons balsamic vinegar
- 1 teaspoon finely chopped fresh ginger root
- salt and ground black pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
- Stir balsamic vinegar and ginger root into orange juice.
- Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
- Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.
This turned out to be an awesome recipe! The swordfish was moist and delicious.
- Prep:10 min
- Cook:12 min
- Ready In: 22 min
“White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.” – by MIKE T 007
- 4 cloves garlic
- 1/3 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon poultry seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 swordfish steaks
- 1 tablespoon chopped fresh parsley (optional)
- 4 slices lemon, for garnish (optional)
- In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.