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Thursday, August 16, 2007
Tilapia w/ Citrus Bagna Cauda
This was fantastic! Had it tonight for dinner.
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus
2 teaspoons extra-virgin olive oil
4 anchovy fillets, minced (optional)
2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6 ounce) skinless tilapia fillets
salt & freshly ground black pepper
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm it before using.
Meanwhile, preheat oven to 200 degrees F.
Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.
Enjoy!
from Sharon123 at Recipezaar.com
Posted by Jen ::
6:32 PM ::
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Friday, August 03, 2007
Thai Chicken Breasts
We just had this for dinner tonight and it was MARVELLOUS! Jordan especially loved it.
2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 teaspoon fish sauce or anchovy paste (optional)
1 cup sugar snap peas
Combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
Mix flour with salt and pepper to taste and dredge chicken pieces in this.
Heat the olive oil in a large skillet. Saute the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
Add the ginger-garlic mixture to the skillet and saute until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce (if using). Bring the mixture to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
Trim and shred the sugar snap peas diagonally. Just prior to serving sprinkle the top of the chicken with the shredded snap peas.
* from MarieAlice at recipezaar.comLabels: Chicken
Posted by Jen ::
5:27 PM ::
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