Baked Red Snapper

yes to this.

I was talking with a girlfriend today about how much we really LOVE a Friday. Technically we do not drive to a 9-5 job ( because ours is 24-7 :)) but there is just something magical about a Friday.. its the end of the week..all your people are home together.. it’s just nice. So cheers to Friday!!!

Anyways about tonights dinner...

I have been seriously craving fish like every week! There is just something about summer and the water and fresh fish just SPEAKS to me so I have been salivating over fresh white fish every week except my grocery store charges 25 dollars a LB for it.

 so um NO.

We went to our beach house this past weekend and I was so enthusiastic over catching some fresh fish for my infamous tacos!! 

Didn’t happen. 

So today when I was making my weekly grocery trip I saw that my fish monger had freshly stocked his fish counter with a TON of fresh fish and shrimp. The Red Snapper was 10$ a LB!!!!!

My eyes were wide with excitement!!! So I quickly ordered up two larger than life filets and practically skipped my way home.

Then I came up with this fabulous dinner:)

It went something like this:

Shopping List:

2 Large filets of white fish ( Halibut or Red Snapper work best)

1 bunch of fresh parsley( chopped fine)

1 clove of garlic pressed or minced fine

Juice of one Lemon

Creole Seasoning

Pink Salt

Black Pepper

Freshly Grated Parm

Plain Breadcrumbs

4 Tablespoons of butter - I used 6 whoops :)

Procedure:

Preheat Oven to 400 Degrees

salt and pepper your fish to taste

Lay your fresh fish in a baking dish that has been sprayed with Pam

mix 1/2 cup of breadcrumbs with 1/2 cup fresh grated parm.

over medium high heat melt your butter with your pressed garlic and stir aromatics.

Add in your fresh parsley, Creole seasoning, juice of a lemon, and stir until fragrant and parsley is wilted. 

Pour herb butter mixture over the fish.

Finally top the fish with the breadcrumb and parmesan mixture and bake at 400 for 15 minutes or until fish flakes.

This dinner is out of this world Amazing!!!!

** We served alongside roasted broccoli but Asparagus or an heirloom tomato salad would be perfect!

Steelhead Trout with a Lemon Butter and Dill topping

So normally I don't post two food posts in one day but ...friends...oh.my. 

This was something I had to blog about as soon as it hit my mouth!

During the Summer Brandon and I typically eat a lot more fish than we do in the Winter just because its lighter, healthier..that sort of thing. However, we tend to stick with the SAME OLE BORING FISH. 

Salmon. 

Yes I love salmon! It is healthy, easy, can be cooked with only a few simple ingredients..but after a while it got a little bit boring. So after talking with my fish monger at my local grocer..he recommended steel head trout ( which looks and tastes similar to salmon) I have only had rainbow trout and love it however I wanted something easier to prepare. Steel head has a light, flavor but at the same time a dense richness to it that makes it versatile to cook with! This is the recipe I came up with and it was so good!

Shopping List

2 8 oz filets of steelhead trout

fresh Dill

One Lemon

Zest of 1/2 a lemon

1/4 stick of butter ( could sub olive oil)

salt and pepper

one shallot chopped and minced

two garlic cloves  chopped and minced

Procedure

Preheat your oven to a nice and hot 450 degrees

meanwhile in your pan over med. high heat, place your butter and let it melt a little. Then add your chopped shallot and garlic..once they start to soften add your lemon zest and lemon juice let the flavors cook for about three minutes.

on a baking sheet, salt and pepper your fish then once the shallot and garlic is finished cooking ..pour the buttery sauce on top of the fish and finally place the chopped fresh dill on top. 

Pop in the oven for 15 minutes ...

you will have a perfect, flaky, moist and delightful fish dinner!!!

We served ours with a side of halved brussels and chopped butternut squash. 

Pecan Crusted Trout & Cauliflower Cakes

Fish is one of my absolute favorite things to munch on in the summer months because it is so LIGHT easy/fast to cook! I love fresh caught fish so during the months of summer we like to head on down to our beach house and fish for our favorites ( Snapper, Redfish, Speckled Trout) and then eat them all summer long:) This recipe is really easy and will make you look like a total STAR in the kitchen!

Shopping list:

Fish of choice ( I used trout)

Two cups of honey roasted Pecans!!

Flour

Two eggs beaten slightly in a shallow bowl

salt and pepper

A lemon wedge

 

Procedure:

preheat oven to 400 degrees*

 

 

First and foremost, if your fish has a nasty skin on its backside..peel it off!!!!

Then take your pecans and place them in a food processer and process slowly until they are fine but still have a bit of pecan texture.( If you do not have a food processer you can use a veggie chop or finely chop them with a butcher knife..just get them really small so that they stick to the fish!)

 

Now that your fish is clean on both sides you can salt and pepper him.

Once seasoned, sprinkle flour on both sides of the fish until you get an even coating then shake for excess flour to fall off.

Then dip your fish in the egg mixture and coat it well.

Following that, coat the fish in the pecans until covered well. Pat to make sure the pecans are compact around your fish.

Place on a baking sheet lined with foil, squeeze the lemon juice on both filets and bake for twelve minutes.

DONE!

 

 

Cauliflower cakes

 

 

This recipe is absolutely one of our household favorites, kin to the "potato cake" this recipe is actually a lot healthier and has more give when it comes to caloric intake. I love that this reminds me of eating something unhealthy but its actually SO healthy :)

 

Shopping list:

 

One head of cauliflower ( cut into florets)

two large eggs

1/2 cup of shredded cheddar cheese

1/4 cup diced green onions

1 cup bread crumbs

salt and pepper/cayenne

olive oil

 

Procedure:

place the cauli florets into boiling water until softened and ready to mash ( about 10 mins)

Drain and mash the cauliflower while it is still warm

stir in bread crumbs, cheese, green onions, salt and pepper, and cayenne.

wait until the mixture has cooled just a little and then form patties ( I usually make eight because I make them small, however you can make less if you form them larger)

then over a hot skillet pour a little olive oil and place cakes on top

cook until both sides are browned ( about three mins each side) and set aside to cool.

ENJOY!