Posts Tagged ‘Fish’

Lemon Pepper Salmon + Giveaway!

November 14, 2010

The kind folks at MyBlogSpark and Progresso (General Mills) recently sent me a new cookbook and a box of lemon pepper flavored panko to test out. They also sent me one to give away to a reader!

The cookbook is fantastic! I don’t know that I was ever specifically a Michael Chiarello fan, but this cookbook has tons of delicious, flavorful recipes that I am dying to try!

Additionally, I couldn’t wait to try the lemon pepper panko. My biggest complaint about panko is it always seems a little…well..bland. And I LOVE all things lemon pepper, so how could this go wrong?!

I did, however, cop out on making an original recipe, and instead made the lemon pepper salmon, which is listed on the back of the box.

It was delicious! The lemon pepper panko is very flavorful, and it was fantastic on the salmon.

I’m also excited to try it on chicken, pork, and a white fish! πŸ™‚

Lemon Pepper Parmesan-Crusted Salmon

(Progresso)

1 salmon filet, 1 1/4 lb (about 3/4″ thick)

3 tbsp melted butter or olive oil

1/2 cup Progresso Lemon Pepper Panko

1/4 cup grated Parmesan cheese

2 tbsp thinly sliced green onions

Directions

Heat oven to 375 degrees F, and spray a baking dish with cooking spray

– Place the salmon skin side down and brush with 1 tbsp butter

– In a small bowl, mix the bread crumbs, cheese, onions and remaining 2 tbsp butter; press evenly over the salmon

– Bake 15-25 minutes or until salmon flakes easily with a fork

Giveaway Instructions!

You can win a package just like the one I received; with the cookbook and a box of lemon pepper panko, courtesy of General Mills and MyBlogSpark!

To enter: Leave a comment below — what’s the best new dish you’ve tried recently??

Deadline: Friday, November 19 at 8:00 pm EST

I will draw one winner Friday evening and post the winner here πŸ™‚


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Fish Tacos with Baja Cream Sauce

September 22, 2010

This recipe was DELICIOUS! I can’t believe it took me so long to make fish tacos at home. It was quick, super-easy, and tasty!

I used a general seafood rub for my spice mixture, but you could literally use anything you like the flavor of πŸ™‚

(Sorry for the bad picture…fish doesn’t exactly photograph well LOL)

Fish Tacos with Baja Cream

(Bakin and Eggs)

FOR THE BAJA CREAM
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoons fresh lime juice
1/2 teaspoon (packed) finely grated lime peel
Salt, to taste

FOR THE TACOS
1 1/2 pounds white fish fillets such as tilapia, flounder or mahi
Seasoning rub of your choice
2 tablespoon olive oil
Shredded red or purple cabbage
Shredded cheese such as cheddar, colbyjack or your choice
1 avocado, sliced
Salsa
Lime wedges
Hot sauce, such as Cholula
8 soft taco sized tortillas

Directions:

FOR THE BAJA CREAM
Whisk all ingredients in small bowl. Cover and refrigerate. (Can be made up to 3 days ahead.)

FOR THE TACOS
Drizzle fish with olive oil and coat with seasoning rub. In a large, nonstick pan over medium-high heat, heat olive oil. Add fish and cook about 3 minutes per side or until internal temperature reaches 145 degrees. Remove fish from pan and cut into slices.

Arrange Baja cream and toppings on a platter and serve with fish and warmed tortillas (I usually wrap mine in a paper towel and microwave for about 30 seconds).

Baked Crab and Cheese Wontons

August 14, 2010

These were delicious! I have a bit of an addiction to the crab rangoons served at Chinese restaurants, so I made these to go with my homemade chicken fried rice.…they were a perfect pairing!

These don’t taste exactly like my rangoons, but they’re just as addicting!

Baked Crab and Cheese Wontons

(Health for the Whole Self)

Makes about 20 wontons

Wonton wrappers (about 4Γ—4” in size)
4 tbsp cream cheese, softened
6 oz. can of crab meat (4 oz. drained)
freshly ground pepper (to taste)
1/4 tsp garlic powder
1/4 cup fresh chives, finely chopped

Directions

– In a small bowl, mix together the crab, cream cheese, pepper, garlic powder, and chives.

– Dollop a heaping teaspoonful onto the center of each wonton wrapper, then wet the edges and fold into a β€œhat” shape (per the directions on the wonton wrapper package).

– Place the wontons on a baking sheet lined with foil or sprayed with nonstick spray. Spray the wontons liberally with more spray (I used Olive Oil spray).

– Bake at 400ΒΊ for about 7 minutes, or until lightly browned.