Friday, April 13, 2007

If'n ya like Fish or Seafood fer Friday......

Well Sir....if'n yur like the Cookie man....and like a good fish or Seafood dish on Fridays...her's a couple a simple, easy to prepare recipe's that taste great.....

Tilapia Italiano

4-6 Tilapia fillets
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder

Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve. Makes 4 servings.

Tilapia (or any good fish) With Garlic

4-6 Tilapia fillets
¼ cup plus 1 Tbls. fresh lime juice
1 tsp. olive oil
1 Tbls. unsalted butter
5 Tbls thickly sliced garlic
3 Tbls. all-purpose flour
4 Tbls. chopped fresh cilantro/parsleysalt and freshly ground pepper

Rinse and pat fillets dry. Place in a 2" deep glass or enamel-coated dish. Sprinkle with lime juice.

Cover with plastic wrap and refrigerate for 1 hour. In heavy skillet, combine oil and butter and heat over medium heat. Add the garlic and saut» just until lightly browned. Using a slotted spoon remove garlic and set aside.

Remove fish (reserve lime juice), pat dry with paper towel. Dust lightly with flour, shaking off excess. Warm the skillet over medium-high heat, frying fish 2 to 3 minutes per side until brown and crisp outside and just done inside.

Remove fillets to a warming dish. Reheat garlic, stir in lime juice, cilantro, salt and pepper. Heat just until the cilantro begins to wilt. Pour over the fillets and serve. Makes 4 servings.

Seafood Paella With Scallops

25 large shrimp (about 1 1/2lbs) shelled and cleaned
1 lb Bay Scallops
8-10 clams, rinsed
¼ to ½ lb of Chorizo sausage, sliced
2 tbsp. olive oil
5 cloves garlic, minced
5 cups finely chopped onions
2 cups uncooked short grain white rice
2 cups clam juice
1 ½ cups dry white wine
3 tbsp. fresh lemon juice
1/2 tsp. Hungarian paprika
1/2 tsp. saffron or 4 envelopes puro ground saffron
1/4 cup boiling water
1 cup of peeled, diced plum tomatoes
1/2 cup finely chopped parsley
2 roasted red peppers drained, thinly sliced, divided
¼ lb fresh or frozen peas

Heat oil in large paella pan (or a good sized large skillet) until hot.

Add garlic and cook about 1-2 minutes. Add onions, chorizo and rice, cook and stir for about 8 to10 minutes, or until onions are soft.

Stir in clam juice, wine, lemon juice, and paprika; mix well. Combine saffron and boiling water in small bowl; stir until saffron is dissolved. Stir into onion mixture.

Stir in tomatoes, parsley, and half the red pepper. Bring to a boil then lower heat to low. Stir in scallops and peas, clams, shrimp. Cook until rice is done.

Garnish with remaining red peppers….Serve. Makes about 10 servings.