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Apr 222014
 

Saucy Lemon Fish Fillets

My computer guru has got us back up and running, well, at least to where I can at least post again! He still hasn’t figured out what made us lose some of the pictures off our site and he is still hard at work to fix that part of our dilemma. Mother Nature is working on one of our other dilemmas, our driveway! After 4 more inches of rain on Friday and Saturday, Sunday seemed to break the chain and brought us much welcomed sunshine and there is very little rain in the forecast for the next 10 days, Oh Thank You Lord as maybe we can get our driveway put in! Kenny was getting tired of my singing “Where’s the Sunshine?” and if you heard me sing, you’d understand, ha ha!

McCormick commented on Twitter a few days back that our Fresh Fried Tilapia Filets looked yummy and they linked us up with a recipe for Saucy Lemon Fish Fillets using one of their many spices for us to try and I was just waiting for my grocery store to have fresh fish on sale again. Last Friday night we did just that as I had picked up a pound of fresh Tilapia and the results was super tasty with just the right amount of  lemon and spices with a wonderful sauce to top it off. And what better day to have fish for dinner other than Good Friday? But because I only cooked 1/2 pound of fish, I did have to add a little extra flour to the sauce at the end to have it thicken just a little.

Pass me my fork!!

Pass me my fork!!

 

Saucy Lemon Fish Fillets
 
Ingredients
  • ¼ cup flour
  • 3 teas McCormick Perfect Pinch Salt Free Original All-Purpose Seasoning, divided
  • 1 lb tilapia fillets or other firm white fish fillets
  • 1 tbsp olive oil
  • 1 cup reduced sodium chicken broth
  • 2 tbsp lemon juice (I used fresh squeezed)
Instructions
  1. Mix flour and 1 teaspoon of the Seasoning in a shallow dish; moisten fish lightly with water and coat evenly with flour mixture.
  2. Heat oil in large nonstick skillet on medium heat.
  3. Add fish and cook 1 to 2 minutes per side or until lightly brown.
  4. Add broth, lemon juice and remaining 2 teaspoons Seasoning to the skillet.
  5. Bring to boil, reduce heat to low and simmer 2 to 3 minutes or until fish flakes easily with a fork; remove fish to serving dish and keep warm.
  6. Bring sauce to a boil and cook 3 to 5 minutes or until sauce is slightly thickened, stirring frequently.
  7. Spoon sauce over fish to serve.

 

Kenny and I both loved this version of Tilapia and will be incorporate McCormick Perfect Pinch Salt Free Original All-Purpose Seasoning in other dishes that we dream up in the kitchen! Now that I have caught up on McCormick’s recipe and Good Friday, our Easter ham will follow. Sorry I’m behind and I hope you enjoy their recipe as much as we did……………..

Jan 222014
 

Lemony Brussels Sprouts

Just a quick and easy way to give your veggies a little twang that can compliment any vegetable you might be having! When shopping the other day, our local grocery store had the freshest looking Brussels sprouts and they were on sale to boot! I had just had some Shredded Brussels Sprouts with bacon not long ago and opted for this as a change of pace. Wanted to get this in yesterday however, it was a trip to Gainsville to have a tune-up on our VW and with a couple of small problems not expected, we spent over 3 hours waiting to get our car back and ready for the 1-1/2 hour drive home! That on top of getting the house back in order hasn’t left me much time to get into my kitchen too often. Tomorrow I’ll be doing a lot of cooking as husband wants some homemade chili and spaghetti and meatballs with the cold weather we’ve been experiencing here in the south, neither of which is stored in my freezer so it’s time to stock back up so I’ll be good to go for awhile again! Don’t forget that this sauce is not just for Brussels sprouts, but can be used for broccoli, green beans and even a great topping for Cordon Bleu as the lemon hits the spot with the chicken and broccoli, a trick I learned from one of the chefs I used to work with!

Goes great with pork!

Goes great with pork!

 

5.0 from 1 reviews
Lemony Brussels Sprouts
 
Ingredients
  • Fresh veggies such as 1 bunch of broccoli, 2 pints fresh brussel sprouts, etc.
  • ½ teas chicken bouillon granules dissolved in ½ cup hot water
  • 1 tbsp sugar
  • 1 tbsp lemon zest
  • ⅛ to ¼ cup fresh lemon juice
  • 2 teas cornstarch
  • Fresh white pepper to taste
Instructions
  1. Steam your choice of vegetables to crisp tender; drain and keep warm.
  2. Combine the broth with the remaining ingredients (start with ⅛ cup of the lemon juice and adjust according to your taste); mix well.
  3. Bring mixture to a boil over medium heat, stirring constantly until thickened.
  4. Serve over veggies and top with some freshly grated Parmesan or Asiago cheese.

 

Hope you enjoy!

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