POACHED FISH

This is a great way to avoid fats

No oil or butter needed 

For Such A Plain & Simple Recipe, It Sure Makes A Flavorful Fish.
My son inhaled two fillets before his daddy and I could eat one

Ingredients

2 Celery Stalks, top halves with leaves

3 Lemon Slices

3 to 4 Sprigs of Fresh Parsley (see photos)

1 Bay Leaf

1 (1/4-inch thick) Onion Slice

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon Freshly Ground Black Pepper

2 teaspoons Dried Sweet Basil Leaves

2 cups Water

1 pound Tilapia (4 fillets)

 

Directions

In a large stockpot (roomy enough for 4 fillets)
Add celery, parsley, lemon slices, onion, and seasonings

Pour water in the pot and swirl around to mix in the seasonings

Cover and cook on high-heat

Bring to a rolling boil

Boil for about 5 minutes

The fish turned out so moist and very delicate

It was falling apart as I was getting it out of the pot

 

I served this fish with a squash recipe very similar to the Zucchini Boats

Dianna posted on her wonderful blog over at

http://jesusweadorethee.blogspot.com/search/label/Recipes 

 

Many thanks to Dianna

My family and I really enjoyed these

Hubby said they are his new pizza

That was a huge compliment coming from a man who can eat pizza every night

I didn't have the recipe on the computer in front of me

And I couldn't pull it up on my phone

So I added what I could remember and then a few favorites

Here is what I used...

Ingredients

1 Garlic Bulb, Roasted

1 Zucchini, sliced lengthwise

2 Yellow Summer Squash

1 Tablespoon Olive Oil, divided

1/2 teaspoon Kosher Salt, or to taste

1/4 teaspoon Freshly Ground Black Pepper, or to taste

1 teaspoon Dried Sweet Basil

1/4 teaspoon Dried Oregano Leaves

2 Plum Tomatoes, diced

3/4 cup Fresh Mozzarella Cheese ball, diced

1 cup Fresh Romano Cheese, finely grated

2 Tablespoons Fresh Parsley, stems removed

Directions

Preheat oven to 350 degrees F

Lightly oil a 9 x 13 inch glass PYREX baking dish

Slice all the squash lengthwise, about an 1/8 inch thick

Then place in the oil dish

drizzle olive oil over slices

Season with salt, pepper, basil and oregano

Slice the very top off the bulb of garlic to expose the flesh / meat

Place garlic bulb in a small 501 PYREX  fridgie (with lid)

Drizzle olive oil over garlic bulb

Then season with salt and pepper

Set the Garlic aside until it cools

Once cool enough to touch  squeeze the garlic cloves out of their skin

Then dice (see photo below)

Dice mozzarella balls and grate the Romano

Dice tomatoes

Sprinkle on the diced tomatoes

Then add the diced mozzarella

Sprinkle on the grated Romano

Add fresh parsley leaves and roasted garlic

Look how colorful

Cover with foil and bake for 10 to 12 minutes, or until desired tenderness

Remove foil and place under the broiler for just a couple minutes

We all loved how they turned out

The yellow squash was great but the zucchini was fantastic

My husband said he wants them once a week

The squash in the Flamingo Pink PYREX above were from the 2nd batch

They disappeared while my son and I were in the pool swimming off dinner

Bon Appetite

 So glad you have stopped by

I love to read comments from folks visiting me in blogland.

I look forward to new ideas, suggestions, requests

and even any alterations you may have made to one of my recipe posts.

So please leave me a comment and I will buzz by your blog and do the same for you.

Come Back Soon

*&* Often

You're Welcome Anytime!

Aim ♥

 

        Have The Best Day Ever!

 

Seafood Medley

This lovely seafood medley can be served inside crepes or over rice.

Ingredients
1 Tablespoon Unsalted Sweet Cream Butter
1 Tablespoon Extra Virgin Olive Oil
1/4 cup Celery, minced
1/4 cup Vidalia Sweet Onion, minced
1/8 Green Bell Pepper, minced
1/8 cup Red Bell Pepper, minced
4 (10.75) cans Campbell's Condensed  Cream of Shrimp Soup
1 1/2 cups Heavy Whipping Cream
2 Tablespoons Sherry or Brandy
1 Tablespoon Freshly Minced Parsley
2 cups Cooked Lump or Backfin Crab Meat
2 cups Poached Flounder
2 cups Sautéed Sea Scallops
2 cups Steamed Shrimp, chopped
4 Scallions, sliced
Old bay seasoning

Directions
In a skillet over Medium-high melt together the butter and olive oil
Add vegetables, sauté until tender
Place cooked vegetables in a food processor and puree
In a saucepan over low heat soup, milk and sherry
Allow to simmer until heated throughout
Add minced Parsley
Add the vegetable puree to the sauce, stir to blend

*POACHED FISH*
2 cups Water
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon Freshly Ground Black Pepper
1 Lemon Slice
1 Onion Slice
1 Celery Stalk, Cut into thirds
3 to 4 Sprigs of Fresh Parsley
1 Bay Leaf

Directions
Add all ingredients to a saucepan over medium-high heat
Bring to a rolling boil
Add fish
Boil for 5 minutes
Break fish into chunks, add to sauce

*PAN SEARD SCALLOPS*
Sea scallops have such a wonderful flavor
but you can use your favorite scallops

Ingredients
For the marinade
1/2 Tablespoon Extra Virgin Olive Oil
1 teaspoon Shallot juice
2 Large Cloves Garlic, minced
2 Sprigs Fresh Rosemary or Thyme

2 cups Sea Scallops
1/4 teaspoon Old Bay Seasoning

1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter

Directions
Rinse scallops under cold water
Drain and pat dry with paper towels
Season scallops with Old Bay
Mince a shallot, place minced shallot in cheesecloth, close tightly and squeeze out liquids
In a ziploc bag add the olive oil, onion juice, garlic and rosemary
Add the scallops to the bag, toss to completely coat the scallops
Seal the bag and refrigerate for at least one hour
Heat a 10-inch skillet over medium-high heat
Add oil, once the oil begins to smoke, add the butter
Then carefully place one scallop in the pan at a time, making sure they do not touch each other
Chefs Tip
Do not dump the scallops and their juice in or you will be "boiling" not pan searing
Sear the scallops for 2 1/2 to 3 minutes
Or until they develop a golden brown crust and opaque
Flip once, Sear for an additional 1 1/2 to 2 minutes on the other side or until opaque and they spring back when pushed in the center
Remove from heat, cut the scallops in half, then add to the sauce

*STEAMED SHRIMP*
Ingredients
1 1/2 cups Beer
1/2 cup Water
1/2 cup Cider Vinegar
6 Tablespoons Old Bay Seasoning
1 teaspoon Dry Mustard

In a 2 quart pot over medium-high heat, all ingredients except the Shrimp
Bring to a rolling boil, then add the shrimp
Cover with glass lid, cook 3-5 minutes
Remove shrimp
Stain and reserve shrimp broth
Peel shrimp, then add to the sauce

Rice
After all the above cooking you will appreciate this short cut rice
6 cups Minute Rice
3 cups Water
3 Cups Shrimp Stock
Bring water and strained shrimp broth to a boil
Add rice, stir, cover and allow to sit for 3 to 4 minutes or until rice absorbs all the liquids

After adding all the cooked seafood to the sauce, gently stir and serve over rice or in crepes with extra sauce over top
Sprinkle with Scallions