Hogfish with orange sauce
Prep: 5 minutes Cook: 6 minutes Serve: 2
2 hogfish filet (you may substitute with orange roughy or flounder)
2 tablespoon extra virgin olive oil
¼ teaspoon Sea salt
½ teaspoon old bay seasoning
¼ cup orange juice
2 tablespoons dry white wine
1 shallot chopped fine or ¼ cup red onion chopped fine
2 tablespoons butter.
On stove top on medium high heat in a sauce pan add orange juice, wine and shallots bring to a boil and let it reduce by half. Next add butter and whisk until butter is all melted and well incorporated.
Drizzle fish with1 tablespoon extra virgin olive oil season fish on both side with sea salt and old bay seasonings.
In a frying pan on medium high heat add 1 tablespoon of olive oil cook filets for 4 minutes, turn and cook an additional 2 to 3 minutes. Until fish is white all the way through do not overcook.
Place ½ of the sauce in a plate and top with filet do this for both filets. You may garnish with scallions and orange zest. (Optional)
Prep time: 15 minutes Cook time: 11 minutes
1 pound Tilapia filet chopped very small (I use local caught white grunts)
1/4 cup green or red sweet pepper chopped small
1/4 cup celery chopped fine
1/4 cup(s) of onion chopped fine
2 tablespoon cilantro chopped
1 tablespoon yellow mustard
½ teaspoon sea salt
½ teaspoon pepper
2 teaspoon Old bay seasoning
3/4 cup Ritz crackers crushed fine
1/2 cup flour
2 cups canola oil
Put oil in a pan and heat to 375 degrees.
In a separate bowl add flour and the remaining 1 tsp of old bay seasoning mix.
Chopped fish, celery, pepper, onion and cilantro add to a mixing bowl., Next add mustard, egg, sea salt, pepper, remaining teaspoon old bay seasoning and the Ritz crushed crackers mix all well.
With a cookie scoop form 16 cakes. Pat each down to a patty gently coating each with flour mixture and place in oil and fry 6 minutes turn and fry an additional 5 minutes they will be a golden color. On a plate with lined with paper towel put fried fish cakes to drain some of the excess oil. Serve with your favorite ramoulade, tartar sauce or mango salsa.Bon Appetit!
Eating healthy is super important to me to live a quality life. It’s the way I chose to treat my body and in return I feel fabulous and full of energy! I wouldn’t want it any other way!!When you are healthy you tend to be happy! Life is too short not the make the best of it and that is the way I look at it! The chef inspired in me and health sensible wanted to create a delicate, mild and creamy fish dish that is sure to impress and satisfy anyone but won’t stretch the waste line! This is the most simple, healthy and yet elegant way to eat Trout! I am a simple person and have learned over the last 25 years of cooking that less is more and most healthy recipes tend to be fewer ingredients, simple and packed with the most nutrients. I created this dish by incorporating a little cream with our Florida fresh mangos and citrus that we have so much of locally with my fresh catch of the day! If you can’t catch it yourself like I did no problem Trout is now available in all major supermarkets in their fresh seafood counters or in their freezer area at least the farm raise trout are. So go ahead impress yourself and your guest by making this one at your next dinner party. It’s super healthy and packed with fresh ingredients but not skinny on the taste!
Pan Seared Trout with Creamy Mango Sauce
Prep 15 min cook: 8 minutes
6 Trout filets (1/2 pound each)
3 tbs extra virgin olive oil
2 oz cream cheese 1/3 less fat
½ cup cream
2 tablespoons lemon juiced and zest of a whole lemon
¼ cup cilantro chopped
Peel and chop in small pieces mangos and set aside. Zest and juice the lemon and set aside.
Take your filets and season with sea salt and drizzle with olive oil, coat well on both sides to prevent sticking
In a large non stick frying preheated pan on medium high heat add filets and cook 4 minutes. If filets have skin on one side cook skin side down first turn and cook additional 4 minutes. You may have to do this in two batches depends on you pan size.
While filets are cooking in a sauce pan on medium heat add cream cheese, cream, lemon juice, zest, cilantro and mango reserving ¼ cup of mango for garnish. Mix well heat through a couple of minutes until cream cheese is melted and sauce has thickened.
Serve trout topped with creamy mango sauce. Bon Appétit!
Fish tacos have become very popular and there are many varieties out there but this one has just the perfect amount of lemon flavor with the crunch of the coleslaw and a hint of cilantro and a little kick with the salsa to tie it all together for the perfect fish tacos every time. Enjoy!
Prep: 30 minutes Cook: 8 minutes Serve 4
8 small tilapia filets or snapper filets (I used white grunts)
1 tablespoon lemon pepper seasoning.
2 tablespoon extra virgin olive oil
1 cup salsa
1 ½ cups home-style deli coleslaw
¼ cup fresh chopped cilantro
8 (7 inch) Flour Tortillas
Drizzle fish with 1 tablespoon olive oil and sprinkle with lemon pepper seasoning, do this on both sides.
On medium high heat on stove top in a large frying pan heat up the remaining tablespoons of oil and 4 5 minutes on the first side turn and cook an additional 3 minutes.
To assemble the tacos place on a tortilla spread 1 tablespoon salsa place two pieces of fish and top with a couple tablespoon of coleslaw. Fold tortilla over and secure with toothpick. Repeat for all 8. Serve immediately. Bon appétit!