Page 19 - Florida Sentinel 6-28-19

Recipes
Simple seafood suppers that can be on your table in 45 minutes or less. Fish is delicious for dinner, and these quick fish recipes make it easy to have fantastic fish suppers on the table in a flash. Whether you prefer your fish light and flaky or rich and full, these dinner recipes make every meal mouthwatering. However you love your fish, these quick fish recipes will show you that having a fresh catch every night is easy.
ROASTED SALMON WITH LEMON AND DILL
Ingredients:
• 4 (6-oz.) salmon fillets
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper • 8 fresh dill sprigs
• 4 lemon slices, halved
Directions:
1) Preheat oven to 425o. Place salmon fillets on a lightly greased rack on an aluminum foil- lined jelly-roll pan; sprinkle with salt and pep- per. Place 2 dill sprigs and 2 lemon halves on each fillet.
2) Bake at 425° for 15 to 20 minutes or just until fish flakes with a fork.
Easy side:
Basmati Rice - Cook 2 (8.8-oz.) pouches ready-to-serve basmati rice according to pack- age directions. Stir in 1 cup frozen sweet peas, thawed; 1/4 cup chopped fresh parsley; 1 Tbsp. chopped fresh mint; and salt and pepper to taste.
PAN-SEARED TROUT WITH ITALIAN-STYLE SALSA
Ingredients:
• 6 (6-oz.) trout fillets • 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 tablespoons olive oil Italian-Style Salsa • Garnish: lemon slices
Directions:
1) Sprinkle fillets with salt and pepper.
2) Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired, and serve immediately.
Easy side:
Garlic Roasted Brussels Sprouts - In a small bowl, mix oil, garlic, salt and pepper; drizzle half of the mixture over brussels sprouts and toss to coat. Roast at 425° until tender, 20-25 minutes, stirring occasionally and switching position of pans halfway.
GRILLED GROUPER WITH WATERMELON SALAD
Ingredients:
• 4 (4-oz.) grouper fillets
• 1teaspoonfreshlyground pepper
• 1 teaspoon salt, divided
• 3tablespoonsoliveoil,di- vided 2 cups chopped seed- less watermelon
Directions:
• 1/4 cup chopped pitted kalamata olives
• 1/2 English cucumber, chopped
• 2tablespoonsmincedred onion
• 2 tablespoons white bal- samic vinegar
1) Preheat grill to 350o to 400o (medium-high) heat. Sprin- kle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil.
2) Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.
3) Combine chopped watermelon, next 4 ingredients, and remaining 1/2 tsp. salt and 1 Tbsp. olive oil. Serve with grilled fish.
FARM-RAISED CATFISH FRY
Ingredients:
• 6 (3/4- to 1-lb.) farm-raised catfish fillets • 1 cup buttermilk
• 1 tablespoon black pepper
• 1 1/2 teaspoons salt
• 2 cups (about 8 2/3 oz.) self-rising cornmeal mix
• 1 1/2 to 2 qt. peanut oil
Directions:
1) Cut shallow diagonal slices 2 inches apart into thickest portion of both sides of fillets. Place fillets in a large shallow dish.
2) Stir together buttermilk, pepper, and salt; pour over fillets. Cover and chill 8 to 24 hours, turning fillets occasionally.
3) Remove fillets from marinade; discard marinade. Dredge fillets in cornmeal mix, pressing to ad- here.
4) Pour peanut oil to a depth of 1 1/2 inches in a large cast-iron Dutch oven or deep skillet; heat over medium-high to 370°F. Fry fish, 2 fillets at a time, until golden, about 6 minutes. Drain on wire rack lined with paper towels.
FRIDAY, JUNE 28, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B