Easy Sole Meuniere September 8, 2017 by Jill Foucre Leave a Comment Easy Sole Meuniere 2017-09-09 00:00:54 Serves 4 Print Ingredients 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 4 fresh sole fillets, 3 to 4 ounces each 6 tablespoons unsalted butter 1 teaspoon grated lemon zest 6 tablespoons freshly squeezed lemon juice (3 lemons) 1 tablespoon minced fresh parsley Instructions Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat 3 tablespoons of butter in a large (12-inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately. Notes 2008, Barefoot Contessa Back to Basics, All Rights Reserved By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Panko Crusted Salmon March 7, 2017 by Jill Foucre Leave a Comment Panko Crusted Salmon 2017-03-07 18:42:00 Print Ingredients 2/3 cup panko (Japanese bread crumbs) 2 tablespoons minced fresh parsley 1 teaspoon grated lemon zest 1 clove of garlic - minced Kosher salt and freshly ground black pepper 2 tablespoons good olive oil Four 6 to 8 ounce salmon fillets, skin on 2 tablespoons Dijon mustard 2 tablespoons vegetable oil Lemon wedges, for serving Instructions Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Place the salmon fillets, skin side down, on a board. Mix the garlic and mustard together. Generously brush the top of the fillets with mustard mixture and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges. By Julie Busteed Adapted from Barefoot Contessa How Easy is That? by Ina Garten Adapted from Barefoot Contessa How Easy is That? by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Herb Shrimp with Remoulade September 26, 2016 by Jill Foucre Leave a Comment Grilled Herb Shrimp with Remoulade 2016-09-26 18:23:28 Print Herbed Shrimp 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on 3 cloves garlic, minced 1 medium yellow onion, small-dice 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 tablespoon minced fresh rosemary 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil 1/2 teaspoon grated lemon zest 1 lemon, juiced Remoulade Sauce 1 cup mayonnaise 1/4 cup Dijon or Country Style mustard 1/4 cup finely chopped cornichons 2 tablespoons prepared horseradish 2 tablespoons minced fresh parsley 1 small shallot, minced 1 garlic clove, minced 1 tablespoon white wine vinegar 1 teaspoon fresh lemon juice 1 teaspoon hot sauce 1 teaspoon paprika 1/4 teaspoon cayenne pepper Herbed Shrimp Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce. Remoulade Combine all ingredients in a medium bowl and stir well. By Susan Argiris Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sautéed Scallops with Chermoula February 24, 2016 by Jill Foucre Leave a Comment Sautéed Scallops with Chermoula 2016-02-25 02:04:19 Serves 4 Print Prep Time 20 min Cook Time 5 min Prep Time 20 min Cook Time 5 min Chermoula Sauce 3/4 cup olive oil 1/2 cup parsley leaves 1/2 cup cilantro leaves 4 cloves garlic 1 t. ground cumin 1 t. sweet or smoked paprika 3/4 t. salt 1/4 t. ground red pepper Scallops 1 1/4 pounds large sea scallops 1/4 t. salt freshly ground pepper 2 T. olive oil preserved lemons (optional) parsley sprigs Chermoula Sauce Process oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, salt and ground red pepper in a blender until garlic and herbs are finely chopped. Taste; adjust seasonings. Scallops Pat scallops dry. Season with the salt and pepper to taste. Heat oil in large nonstick skillet until hot. Add the scallops in a single, uncrowded layer. Sear over medium-high heat until golden, about 3 minutes. Turn; sear the other side, about 1 1/2 minutes. To serve Transfer scallops and pan juices to 4 heated serving plates. Pour about 2 tablespoons chermoula over and around each serving. If using, sprinkle preserved lemon over all. Garnish with parsley sprigs. By JeanMarie Brownson from Dinner at Home Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Saucy Shrimp and Grits November 17, 2015 by Jill Foucre Leave a Comment Saucy Shrimp and Grits 2015-11-17 17:59:58 Print Ingredients Coarse salt and ground pepper 1 cup coarse grits (not quick-cooking) 2 T. butter 2 slices bacon, cut crosswise into ½” pieces 1 medium onion, halved and thinly sliced 2 garlic cloves, thinly sliced 1 can (14.5 oz.) diced tomatoes in juice 1 pound large peeled and deveined frozen shrimp, thawed ¼ t. hot sauce Instructions In a medium saucepan, bring 4½ c. water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter. After grits have cooked for 15 minutes, cook bacon in a large skillet over medium heat until browned, 4-6 minutes Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8-10 minutes. To skillet, add tomatoes with their juice and ¼ c. water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2-4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/