White Fish With Rosemary, Lemon and Capers

Ingredients

1 teaspoon chopped fresh rosemary
2 tilapia or white fish fillets (or one large fillet)
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
3/4 cup white wine
1 tablespoon lemon juice
1-2 tablespoon drained capers

Preparation

Sprinkle rosemary onto both sides of each fish fillet along with salt and pepper to taste.

Heat the olive oil in a large skillet over medium-high heat. Add the fish and saute until cooked through turning once. Remove the fish from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.

Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Spoon the sauce over the trout and serve immediately.

Posted in Beth's Recipes

Broccoli With Cumin, Vinegar and Sesame Oil

Ingredients
2 teaspoons red wine or cider vinegar
1 teaspoon salt, more to taste
1 head broccoli, 1 pound, cut into bite-size florets
2 tbs olive oil
2 teaspoons cumin
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.

Preparation

In a bowl, stir together the olive oil, vinegar, salt, cumin, sesame oil and red pepper flakes.

Place broccoli in a large skillet or wok with 1/2 cup water. Cover and steam until water evaporate (this step for Bob). Add the vinegar/oil/spice mixture to the broccoli and stir fry until broccoli is the desired consistency.

Posted in Beth's Recipes

Cranberry Chicken Salad

2 cooked chicken breasts, chopped
1/2 cup plain yogurt or more to taste
2 green onions, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 tablespoon lime juice
salt and black pepper to taste
1/2 teaspoon dried dill weed

Mix together the chicken and yogurt in a bowl, stir to coat well, then stir in the green onions, dried cranberries, walnuts, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate. The flavor gets better with time.

Posted in Beth's Recipes

Amaretto Affogato

INGREDIENTS

PER SERVING
2 scoops vanilla ice cream
1/4 cup espresso or strong coffee
1 tablespoon amaretto
whipped cream
toasted almonds

INSTRUCTIONS

Brew strong coffee or espresso.

2 scoops ice cream per glass dessert bowl. Pour 1 tablespoon amaretto over ice cream, then 1/4 cup coffee, top with whipped cream and toasted almonds.

Posted in Beth's Recipes

Tilapia With Toasted Almonds

Ingredients

1/2 cup sliced almonds
1 tablespoon butter
2 tablespoons olive oil
2 tilapia fillets (or any other white fish)
Salt and freshly ground black pepper
Juice of 1 lemon
1/2 cup flat-leaf parsley leaves, chopped

Preparation

Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.

Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add tilapia fillets. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate.

Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over fish, and scatter with toasted almonds. Serve immediately.

optional: wedge of lemon for each serving

tilapia with almonds

Posted in Beth's Recipes

Broiled Fish With Lemon Curry Butter

Ingredients

  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 tablespoon thyme (fresh if available)
  • 1 teaspoon curry powder
  • 2 teaspoons grated ginger
  • 1/2 teaspoon fine sea salt, or less
  • 1 teaspoon finely grated lemon zest
  • Ground black pepper, to taste
  • 2 (6-ounce) tilapia, blackfish, flounder or hake fillets
  • Fresh lemon juice, for serving
  • Dill fronds or fresh parsley, for serving

Preparation

  1. Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in olive oil, thyme, curry powder, ginger and salt; heat until fragrant, about 1 minute. Stir in lemon zest.
  2. Season fish with salt and pepper and place on a rimmed baking dish. Pour sauce over fish and broil until fish is flaky and cooked through, about 5-8 minutes. Top with a squeeze of lemon juice and fresh dill or parsley, and serve.
Posted in Beth's Recipes

Fillet of Fish With Grapefruit

Ingredients

  • 2  fillets of fish such as cod, red snapper or tilapia, about 1 pounds total weight
  • 1 teaspoon ground coriander
  • ½ cup fresh grapefruit juice
  • Salt to taste if desired and freshly ground pepper to taste
  • 2 small grapefruits or 1 large
  • 2 tablespoons olive oil
  • Maitre d’hotel butter (below)
Preparation

  1. Preheat the broiler to high.
  2. Arrange the fish halves in one layer in a rimmed baking dish.
  3. Blend the coriander, grapefruit juice, salt and pepper. Pour this over the fish, and let stand 10 or 15 minutes.
  4. Meanwhile, peel the grapefruit, cutting away all the white fibrous portions beneath the skin. Cut the flesh into neat sections, cutting between the tough, fibrous white portions. Set the sections aside.
  5. Drain some of the grapefruit sauce from the fish fillets. Rub the fish with olive oil to coat evenly on both sides. Sprinkle with salt and pepper and place under the broiler about 4 inches from the source of heat. Broil the fish for 4 to 5 minutes.
  6. Spoon the butter over the fish, and let it melt. Arrange the grapefruit sections around the fish, and serve immediately.

Maitre d’Hotel Butter

Ingredients

  • ¼ cup butter cut into small cubes
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped parsley

Preparation

  1. Combine the ingredients in a small mixing bowl
  2. Let stand until room temperature is reached.
  3. Blend the ingredients well with fork. Set aside.
Posted in Beth's Recipes