Fish Many Ways!

We were all a little nervous to cook fish, which is weird because we live in Seattle and there is always fish. This was a great learning experience and I actually made the pan friend tilapia a few times and I think Holly has made the salt crusted one for a dinner part. Fancy Nancy!

Pan Fried Tilapia
Recipe courtesy Sandra Lee 2009

Prep Time:5 minInactive Prep Time:--Cook Time:8 minLevel:EasyServes:4 servings

Ingredients

• 1/4 cup all-purpose flour
• 2 teaspoons seafood seasoning
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 pounds fresh tilapia fillets
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons freshly chopped parsley leaves

Directions

Heat oven to 300 degrees F.

In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.

Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.

Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.


Whole Fish Baked in Salt Crust
Recipe Courtesy of Mario Batali

Serves:4 servings

Ingredients

• 1 whole 3-pound fish such as snapper, bream, sea bass or porgy
• 4 egg whites
• 2 cups kosher salt
• 1 bunch fresh thyme
• 4 tablespoons extra virgin olive oil
• 1 lemon, cut into wedges

Directions
Preheat oven to 450 degrees F.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt. Place thyme in body cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on top of mixture and spoon remaining mixture over top of fish. Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack. Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.

(An excellent accompaniment would be an arugula and tomato salad.) 

Sauteed Spinach
Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic
• 3/4 pound spinach, washed and large stems removed
• Coarse salt and freshly ground black pepper

Directions

Heat butter in a large skillet over medium-low heat. Add garlic and cook until lightly browned, about 2 minutes. Remove garlic and discard.

Add spinach to skillet and cook, stirring, until wilted, 1 to 2 minutes. Season with salt and pepper; keep warm until serving. 

Spanish Salsa Fresca

Makes 8 servings PointsPlus value | 1 per ½ cup serving

Ingredients

• 3 1/2 cups finely chopped tomatoes (about 4 large tomatoes)
• 1/4 cup finely chopped red onion
• 1 jalapeño chile, seeded and minced
• 2 garlic cloves, minced
• 2 Tbsp minced cilantro leaves
• 2 Tbsp lime juice
• 2 Tbsp olive oil
• 1/2 tsp salt

Instructions
Toss all the ingredients in a large bowl. Let rest 15 minutes before serving.

Salt crusted Red Snapper! Yummers