Refreshing Citrus Fish: Orange Ginger Tilapia with Kale & White Bean Ragout

I'm spicing up the Friday Seafood Menu! An Orange Ginger Tilapia! Love the Sweet of the Orange against the nip of the ginger. When you add in the Ragout's red pepper bite you will love this meal!

Orange Ginger Fish

w/ Kale & White Bean Ragout

Ingredients:

1 lb Sturdy Fish (Haddock, Tilapia, Mahi etc)

1 Cup Orange / Ginger Marinade
(store bought dressing)

1 large Orange

4 cups Fresh Kale

1 can White Beans (12 oz with or without sauce)

1/4 lb Bacon

1 tbsp Red Pepper Flakes

1 tsp Garlic (chopped fine)

1/4 cup Onion (chopped fine)

1.5 cups Chicken Stock

Directions:

In a Zip top bag place fish and marinade.

Marinade fish overnight if possible or during the day while you’re at work.

Upon ready to Cook Fish:

Preheat oven to 375° f

Remove fish from Bag and place in a Shallow baking pan.

pour small amount of Marinade over fish, thus letting roll down onto pan.

Oven Roast Fish for 30-40 minutes or until fish is firm to the touch.

While Fish is roasting:

Place bacon in a large Saute pan and saute until crispy.

When bacon is crisp add onion, garlic and red pepper to the pan.

Saute until onions are translucent.

Add Beans with or without sauce.

Combine well.

Once mixture comes to a bubble, Add Kale and 1 cup of stock.

Stir and combine until Kale wilts and stock has been absorbed.

Once Kale wilts, add remaining stock and cover.

Let cook through for 15 additional minutes on Medium Low Heat.

Just before serving Squeeze juice from a Fresh Orange over the Fish.

Enjoy!

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Skillet Fish Fry is on the Menu for Friday!

Skillet Fish Fry

1 lb Sturdy Fish (Haddock, Tilapia, Mahi etc)
1 cup Milk
2 cups Seasoned Bread Crumbs
2 tbsp Complete Seasoning or Mrs Dash
1 tsp Lemon Pepper
Dash of Cayenne or Hot sauce if desired
Salt and Pepper to taste.

In a Shallow Bowl Place Milk
In a zip top bag, place Bread Crumbs & Seasonings.
Place Fish Piece by piece into the milk and then into the Bread Crumb Mixture.
Lay Flat on a Parchment covered Cookie sheet or platter. Set Aside for 10 minutes.
Heat oven to 250° f
Prepare Skillet: Warm Skillet to Medium High Heat.
Pour 1/2 cup Vegetable / Canola / Peanut Oil into a Warm Skillet.
Place 2 pieces of fish at a time into skillet, Cook for 3 minutes on each side or until golden brown.
Once Fish is Brown, place onto a Cookie sheet and place in oven to keep warm.
Cook remaining Fish.
Serve with Broccoli Slaw and your choice of Rice, Fries etc...
For Nutritional info (Calories, Fat Content etc...)   Click Here: 

He went fishing. So it's Crispy Vermilion Snapper for dinner tonight!

This weekend my Hunny went fishing. He is an avid Fisherman, but in South Florida that usually means alot of Kingfish. Not for nothin, I'm sick of Kingfish! So this time he went looking for something new. There apparently is a moratorium on Vermilion Snapper (pink mini snapper), You can only catch and keep 2 per person. We got lucky! He caught 2 and we had 2 Snapper for dinner! Yum. When fish is caught and cooked immediately and not frozen, it is at it's best! We love a light flaky fish, with a bold flavor coating. Yum!
I made Lemon Rice and a Broccoli Slaw to go alongside..and it was a fantastic Summer dinner!

Crispy Vermilion Snapper

Ingredients:
2 Snapper fillets
2 Lemons
2 tbsp Garlic
2 tbsp Complete seasoning
1 tsp Red Pepper Flakes
Salt and Pepper

1 cup Seasoned Bread Crumbs
1 tbsp Parsely
Salt & Pepper

Instructions:
Marinate fillets in juice of 2 Lemons, Garlic, Complete Seasoning and Salt & Pepper.
Marinate for min 2 hours (preferably overnite)

When ready to cook fish:

Combine Bread Crumbs, Parsley, Salt and Pepper in a Plastic Bag (zip bag)

Add fish to bag

Shake to coat.

If Baking Fish: Preheat Oven to 400°.

                        Pour 2 tbsp Vegetable oil at bottom of Baking Dish.
                        Place Fish in Pan
                        Bake fish for 15 mins, turn Bake for 15 mins longer.
                        Fish is done when it gives resistance when touched in middle.

If Frying Fish: Preheat Peanut/Vegetable Oil to 350°
                       Place coated fish into Oil and fry until Golden brown on both sides.
                       (Approx 3-4 mins on each side)
                       Drain on paper towel 30 seconds. Serve.
Lemon Rice:
Prepare Rice per Directions on Rice.
Add 2 tbsp Butter, 2 tbsp Lemon juice & 1 tsp Lemon zest
Salt & Pepper to taste.       

Enjoy!

Poor Man's Lobster

I know you're thinking Monk Fish...Great thought! But, not in this recipe.
Recently I had been visiting family in New England and upon returning home, I could still feel and taste the Lobster I had while there. Living in South Florida, Lobster is not only expensive, but not to a New Englander's taste. I still had New England on my mind and wanted to make something with some Cod I had in the house. My Mom left me a few cookbooks when she passed away. One of them was an old church cookbook, of all New England and Azorean/Portuguese Favorites. In reading through the book i came upon this recipe...The recipe was intriguing and absolutely "doable" for anyone, anywhere in the country. I decided to try it and I am so glad I did.

Poor Man's Lobster

Ingredients

2 Fillets Sturdy White Fish (serves 4)

(anything from Cod to Haddock, Turbot to Tilapia)

Lobster Bisque (10 oz can)

(Do not substitute this for anything else. Has to be Bisque. Not chowder, not broth. only Bisque)

3/4 cup Milk (or cream)

3 cups Crackers

(I used cuban crackers. You can use anything from unsalted saltines to ritz, to new england "milk" crackers)

1/2 stick Butter

2 tsp each Thyme & Rosemary

1 tsp Dill

(herbs may be dry or fresh, remember: dry is stronger than fresh so add according to personal taste)

Fresh Lemon

Instructions

Preheat oven to 375°

In a sauce pan heat bisque and cream until warmed through and at viscous consistency.

Set aside to cool (cool but not too thick)

Crush crackers into a bag or bowl, add butter and herbs.

Combine well.

Slice Cod Fillets into 4 equal serving pieces

In a 13x9x2 Baking Dish place fillets.

Pour Bisque evenly over all 4 Fish Servings.

Top with Crumb mixture.

(Be sure to add crumbs to top of each piece. Keeping them individual, makes a better presentation)

Bake in 375° oven for 35-40 minutes.

Immediately upon removing from oven sprinkle with lemon.

Serve.

Fish will be moist, flaky and sweet like lobster.

Serve with butter and lemon..You will be thrilled!

We're having a Fish Fry!

My Significant Other goes fishing at least 3 times a month.

We live in Miami, fishing is just something the Men here do, Alot!
I have learned that when he goes fishing, I wait for the call before making dinner plans.
Lately we have had bounties of Kingfish. Not my favorite, but still fresh fish is fresh fish. Kingfish is of the mackerel family.
According to the FDA, "Kingfish is among one of the 4 types of fish, pregnant women and children should avoid due to the high mercury concentration." Aside from that it can be quite a tasty fish. It is high in fat, in that, it's a high Omega 3 source.
So for Adults (non-pregnant) great fish for a fish fry!

By the time I get the fish, it is cleaned and cut into "steaks". The center of the steak has a circular bone with small spines. Easily seen and "pickable". If you'd like to avoid this, the fish can be cut into fillets.
Our favorite way to prepare Kingfish is frying. Thus, A Fish Fry:

Fried Kingfish

Ingredients:

4 -6 Kingfish Steaks
2-3 Lemons
Complete Seasoning (red or green top)
Black Pepper
2 cups All Purpose Flour

Instructions:

Lay each Steak out flat on a paper towel.
Dry each steak.
Lay on a platter.
Zest 2 Lemons, set aside.

In a bowl, combine 3 Tbsp Complete Seasoning, 1 Tbsp Black Pepper, Lemon zest and Flour.

Squeeze Lemon juice over both sides of steaks.
Dredge lemon soaked fish into flour mixture.
Set aside, for 2 hours.

When ready to fry:


Bring a minimum of 2 inches of Vegetable oil to 350° f.
Fry fish for approx 3 minutes each side or until golden
Remove fish from heat, set on paper towel to drain, salt and pepper to taste.

Squeeze remaining lemon juice over fish just before serving.

I served the fish with white rice, sauteed greens and plaintain chips.

The Plaintain Chips are simply "green" plantains sliced very thinly, and fried in vegetable oil just like you would, potato chips. I fried the plantains while the fish was marinating and let them stay warm in a 200 degree oven while I fried the fish.