Land And Sea White Meat Version Of Surf And Turf Recipes

Steps:

• For Salsa-.
• Mix all ingredients and chill till ready to serve.
• For Garnish-.
• Preheat oven to 400°.
• Pan roast cashews and coriander seed just to release aroma, cool and crush.
• Place in bowl with basil, and garlic salt.
• Whisk oil, butter and egg white together set aside.
• Lay one phyllo sheet short side toward you.
• Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet.
• Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet.
• Roll sheet into a straw shape.
• Place on a parchment lined cookie sheet pan.
• Brush straws with oil and sprinkle with coarse salt.
• Slice in half on a slight angle.
• Repeat with remaining sheets.
• Bake for 8 minutes till golden brown.
• For Chicken-.
• Lower oven to 350°F.
• Heat 1 tablespoon oil and sauté mushrooms, onions, and garlic for 4 minutes add spinach and wine cook till wine is evaporated.
• Season with thyme, rosemary, salt,& pepper and let cool.
• Place chicken between plastic wrap and pound thin.
• Season both sides of breast with salt and pepper.
• Add egg to stuffing and place half the stuffing in each breast.
• Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
• Dredge each of the chicken breast with the flour.
• Heat butter and oil in a pan.
• Brown chicken on all sides 5-10 minutes.
• Place into hot oven for 15 minutes.
• Rest 5 minutes the remove string and slice in half.
• For Fish-.
• Mix basil, paprika, garlic salt, pepper and rub into filets.
• Brush fish with egg then place 6 slices of potato to cover fish.
• Heat oil and butter in pan.
• Gentle place potato side down in hot pan and do not move.
• Place on top side six more slices of potato.
• Cook till you see the edges are browning and the filets move easily about 4-5 minutes.
• Ever so carefully flip fish away from you.
• Trying to keep the potatoes in place.
• Fry for 4 more minutes.
• Drain on paper towel.
• Season with salt and pepper.
• To Assemble-.
• Plate 1/2 chicken breast sliced side showing.
• Lay along side the crispy filet (1/2 filet if large one whole filet if small).
• Mound salsa between the fish and chicken.
• Garnish with 3 phyllo straws.

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.