FLOUNDER MILANESE
Steps:
- Preheat the oven to 250 degrees F and place a sheet pan in the oven.
- Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
SKILLET SUMMER SQUASH
The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.
Provided by Clotho98
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
- Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 11.9 g, Cholesterol 19 mg, Fat 13.2 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 238.9 mg, Sugar 1.2 g
MEDITERRANEAN SUMMER SQUASH
"I came up with the recipe when my garden was producing like crazy and I had lots of fresh zucchini, yellow squash and tomatoes," writes Dawn E Bryant of Thedford, Nebraska. "I combined the three, added herbs, garlic and feta and came up with a colorful, flavorful dish that I really love. My son eats it up like crazy too."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Add squash and zucchini; saute 6-8 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 69 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 220mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL
Provided by Bon Appétit Test Kitchen
Categories Fish Bake Quick & Easy Low Cal Dinner Basil Squash Zucchini Summer Healthy Yellow Squash Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
- Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
- Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.
FISH MILANESE
This is perfect served with steamed vegetables or rice, or if your feeling cheeky a plate of hot chips
Provided by Perfect Pixie
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin from fillets.
- Remove bones.
- Combine peeled and finely chopped onion, lemon juice, oil, salt and pepper in a large plate, mix well.
- Add fillets, spoon mixture over fillets to coat thoroughly.
- Allow fillets to marinate 1 hour, turning them occasionally.
- Remove fillets from marinate.
- Coat lightly with flour.
- Dip in combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly.
- Heat extra oil and butter in large frying pan.
- Add fillets, cook gently on both sides until golden brown.
- Allow approximately 3 minutes on each side.
- Drain.
- Melt extra butter in separate pan, add crushed garlic.
- Cook until butter turns light golden brown, add parsley.
- Pour browned butter over fillets.
Nutrition Facts : Calories 723.5, Fat 59, SaturatedFat 20.5, Cholesterol 269.4, Sodium 350.1, Carbohydrate 3.1, Fiber 0.3, Sugar 1.2, Protein 44.9
FISH MILANESE
This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.
Provided by Kay Chun
Categories dinner, quick, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
- Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
- In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
- Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
- Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.
BAKED FISH WITH SUMMER SQUASH
Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive oil. Covering with foil for most of the cooking time is key: The protein stays tender, the vegetables get soft and juicy, and every forkful bursts with flavor.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
- Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
- Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.
FISH ALLA MILANESE
Again from my favorite Italian cookbook, this is a restaurant quality dish, and quite simple to make. Do give it one try, and you'll surely be addicted!
Provided by Fandoos
Categories European
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- For marinade, whisk 1/3 cup oil, lemon juice, salt, and pepper in small bowl; stir in onion.
- Pour marinade into 13x9-insch glass baking dish.
- Rinse fish; pat dry w/paper towels.
- Place fish in baking dish; spoon marinade over fish to coat thoroughly.
- Marinate, covered in fridge for 1hr.
- ,turning fish over occasionally.
- Combine and mix eggs and milk in shallow bowl.
- Remove fish from the marinade one piece at a time, and first coat w/flour, then w/egg mixture, and lastly bread crumbs.
- Press crumbs firmly onto fish.
- Refrigerate coated fish for 15 mins.
- Heat 2 tbsps.
- butter and remaining 2tbsps.
- oil in skillet over med.
- heat until melted and bubbly, then add fish.
- Cook to 2-3mins.
- per side until fish flakes easily w/a fork and topping is light brown.
- Remove to heated serving plate.
- Melt remaining 1/4cup butter in pan over med.
- heat.
- Add garlic, and cook 1-2mins, till garlic browns a bit; stir in parsley.
- Immediately take off heat and pour the mixture over the fish fillets.
- Garnish w/lemon slices.
- NOTE: Cooking and preparation times do not include marination time taken.
Nutrition Facts : Calories 847.9, Fat 59.1, SaturatedFat 18.6, Cholesterol 265.2, Sodium 895.9, Carbohydrate 39.5, Fiber 2.2, Sugar 3.3, Protein 39.2
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