Saturday, June 13, 2009

Foil Packets and Fish...on the grill

These fish fillets are wrapped up with vegetables and tarragon so you end up with a great tasting meal wrapped up in a simple packet. The tarragon is a really nice add. I happened to use "Texas Tarragon" also known as "Mexican Mint Marigold" heartier in terms of growing for the dry Texas soil, but taste like French Tarragon.
2 6 oz tilapia fillets (or any light white fish for that matter!)
1/2 zucchini cut into julienne strips
1/2 small red bell pepper, cut into thin strips....if you know me, you know I skipped this!
1/4 cup red onion, sliced
1 carrot cut into julienne strips
1 tablespoon canola oil
2 tablespoons chopped fresh tarragon (or 3/4 teaspoon dried)
1 tablespoon butter
Preparation:Preheat grill. Heat oil in large skillet and quickly cook vegetables. About 2-3 minutes on a medium-high heat. Take two large pieces of aluminum foil. Place one piece of fish on each. Top with 1/2 tablespoon butter, half the vegetables and half the tarragon. Repeat for the other piece. Wrap tightly and place on grill. Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.
I also served with a side of aioli.

An easy side dish for a summer night...

Sherry Potatoes from one of my fav's Simply Recipes
1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch slices
1/4 cup butter (1/2 a stick), melted
1/4 cup dry sherry
Freshly ground black pepper
1 Tbsp chopped fresh parsley
1 Preheat oven to 375°F.
2 Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
3 Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.
Serves 4.

Wednesday, June 3, 2009

A new spring/summer twist to asparagus

I know it's been a while...I am waiting for another cooking show to be the meantime I thought you might like this.
Baked Asparagus with Parmesan Cheese
Serves: 6
1 lb asparagus
1 Tbsp olive oil
2-1/2 Tbsp grated parmesan cheese
1-1/2 Tbsp bread crumbs
2 tsp margarine
MethodPreheat oven to 450 degrees F. Toss asparagus spears in 1-2 tsp olive oil and arrange in baking pan. Sprinkle with cheese and bread crumbs. Drizzle with remaining olive oil. Bake uncovered until asparagus is just tender, approximately 15 minutes.