Fish | Simple By Cindy

Lemon Red Snapper with Herbed Butter

May. 27
2016

If you are looking for a fantastic, easy main dish, look no further!

This red snapper recipe was amazing. Red snapper is a light, mild white fish that is delicate and moist. It can be broiled, baked or grilled and can be combined with many different types of seasonings. This recipe lets you make your own choice.

The ingredients are so simple, yet the finished dish comes out beautifully. The paprika, herbed butter and fresh lemon combine to complete the red snapper. The simplicity of this dish makes it a “must try”.

Make this red snapper dish. It will make you look like a real “chef”. Your family will love it and so will you because it is a scrumptious, healthy choice for dinner.

This recipe is courtesy of Myrecipes.com. It will serve 4 very happy people.

Ingredients for Red Snapper

Juice of 1 lemon
Zest of 1 lemon
Cooking spray
4 (6ounce) red snapper or other firm white fish fillets
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
2 tbsp. butter, softened
1 1/2 tbsp. chopped fresh herbs (such as rosemary, thyme basil, oregano or parsley (I used thyme, oregano and parsley)
Fresh herb sprigs (optional)

Preheat oven to 425.

Cut lemon into 8 slices.

Coat baking dish with cooking spray.

Place lemon slices in pan in a single layer.

Grate remaining lemon to get 1 tbsp. lemon zest. Set aside.

Place fillet on top of lemon slices.

Combine salt, paprika and pepper.

Sprinkle evenly over fish.

Bake for 13 minutes or until fish flakes easily when tested with a fork.

While fish bakes, combine reserved lemon zest, butter and herbs in a small bowl.

When fish is finished, top each fillet with herbed butter. Garnish with fresh herb sprigs.

It’s that simple!

Trout with Lemon-Caper Sauce

Mar. 16
2016

After a weekend of nonstop eating, I really wanted to make something light. The ingredients for this fish recipe are always somewhere in my kitchen.

This recipe is courtesy of Giada DeLaurentis. She is a dependable resource for fast, simple weeknight dinners. She used sole for this recipe, but the supermarket did not have it, so I decided to try trout instead. It turned out fantastic!

The wonderful combination of capers, lemon, oregano and parsley give this dish a warm, comforting flavor. You can use any white fish for this recipe, such as sole, scallops or swordfish. It it also delicious on chicken!

This dish is easy and cooks very quickly, making it a must for any weeknight meal.

If you are wondering what to cook for dinner tonight, stop at your supermarket and buy any white fish of your choice. This sauce is so tender, delicate and easy, that I know it will be a go to whenever you are in a pinch for time!

You must give this a try! I assure you it will be worth it!

Ingredients for the Trout

4 trout fillets (or any white fish of your choice)
1/2 tsp. kosher salt
2 tbsp.olive oil.
4 tbsp. (1/2 stick) unsalted butter, at room temperature
1/3 cup all-purpose flour, for dredging
1 garlic clove, minced
1/4 cup of capers, drained and rinsed
1/4 cup of fresh lemon juice ( from 1-2 lemons)
1/2 cup low- sodium chicken broth
2 tbsp. chopped flat leaf parsley
1/2 tsp. chopped fresh oregano leaves

Using paper towels, pat the fillets very dry. Season with the salt.

Heat olive oil and butter in a medium skillet over medium heat.

Dredge the fillets in flour on both sides. Shake off excess and add fish to the pan.

Cook the fish for 2-3 minutes on the first side or until they start to brown around the edges.

Using a wide spatula, flip the fillets gently and cook on the other side for 30 seconds.

Remove the fillets to a plate, adding the rest of the fillets to the pan. (you may need to add more olive oil and butter).

Add the garlic and capers to the pan and stir over medium heat for about 15 seconds or until fragrant.

Add the lemon juice and chicken broth and stir, scraping up the bits from the bottom of the pan.

Simmer for about 2 minutes to reduce the liquid slightly.

Finish the sauce by stirring in the remaining 2 tablespoons butter and the parsley and oregano.

Spoon over the fish and serve.

Happy Eating!

It’s that simple!

Panko Crusted Cod

Feb. 17
2016

This dish is a healthy, delicious main course. It is simple and both the prep and the cooking time are very fast.

“Fast” is good enough for me when I have little time to prepare and want to get dinner on the table quickly.

It is a flavorful, light dish that is enjoyable and satisfying at the same time.

I hope you try this recipe. I think you will add it to your list of favorites!

Ingredients for the Panko Crusted Cod

2 lbs. cod, cut into serving size pieces
2 cups panko breadcrumbs
1 egg
3 tbsp. dijon mustard
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 350.

Mix together the panko breadcrumbs, garlic powder, onion powder, salt and pepper in a plastic ziplock bag.

Beat the egg into a bowl.

Dip the cod into the egg.

Brush with dijon mustard.

Place the cod into the ziplock bag with the panko mixture. Shake until the fish is well coated.

Place the fish onto a baking sheet.

Gently press a little more of the panko mix onto the cod to ensure you get a nice crust.

Place fish in the oven for 20 to 25 minutes until the crust is lightly browned and fish flakes easily.

This is a tasty main dish that I know you will enjoy!

It’s that simple!

Salmon Balls

Nov. 23
2015

I promised you another “ball” recipe so here it is! (See my Chicken Ball recipe here!)

This is a wonderful appetizer courtesy of “The Meatball Shop” cookbook by Daniel Holzman and Michael Chernow. This cookbook has so many great appetizers, dips, side dishes and desserts.

The recipes have simple ingredients and are very easy to follow. This book is definitely one you should add to your collection!

This recipe may initially seem to have many steps, but it is uncomplicated and takes very little time to prepare. You can make the salmon balls ahead and freeze them which it always a plus when planning a holiday or dinner.

Go ahead and try this one out, I think it will become one of your favorites too!

Ingredients for Salmon Balls

4 tbsp. olive oil
2 pounds salmon fillet, skin and bones removed
1 onion, finely diced
2 celery stalks, finely diced
1/2 cup of mayonnaise
2 large eggs
3/4 cup of bread crumbs
1/4 cup fresh parsley, chopped
2 tbsp. fresh tarragon, chopped
2 tsp. salt
1/2 tsp. freshly ground black pepper

Fill a large pot halfway with water and bring it to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover with a tight fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes.

Using a slotted spatula, transfer the salmon to a tray and place it in the refrigerator to cool thoroughly, about 25 minutes.

Preheat the oven to 450.

Drizzle 2 tbsp. of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Heat the remaining 2 tbsp. of olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 5-8 minutes.

Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.

When the salmon is completely cool, break the salmon into pieces but do not completely shred.

Combine the salmon and vegetables with the mayonnaise, eggs, breadcrumbs, parsley, tarragon, salt and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching each other.

Roast for 15 minutes, or until the balls are firm and cooked through.

Allow the meatballs to cool for 5 minutes before serving.

You can also place the balls in the freezer until the day you are serving them. Take them out the morning you are going to use them and let them thaw completely and bring them to room temperature.

Place in oven set to 350 for about 20 -25 minutes or until they are warmed up.

Remember not to leave them in the oven too long. You do not want to recook them, just warm them.

It’s that simple!

Linguine with Clams

Nov. 2
2015

This dish is always a crowd-pleaser.

The butter and the garlic make it smooth and enticing. It is great dish for anytime of the year.

But the best thing about it is that it is crazy easy and you can whip it up very fast!

Just make sure you get all the grit off the clams. This is the part that will take the most time. It is important, no one likes to take a bite with those little bits of hard dirt-like pieces (don’t you just hate that?).

Don’t forget the bread for dipping, you will want to savor every bit of this delicious broth!

Ingredients for the Clams

4 lbs. fresh clams
2 tbsp. olive oil
5 cloves of garlic, chopped
1 small onion, chopped
1 cup of good white wine
1 cup of chicken or vegetable broth
Juice of 1 lemon
4 tbsp. unsalted butter
2 tbsp. of fresh parsley, chopped
3 tbsp. fresh oregano, chopped
1 tbsp. kosher salt
1/2 tbsp. pepper

Place clams in a large bowl of cold water. Let sit for about 10 minutes so the grit from the clams will fall to the bottom. Take clams out of water carefully without disturbing the sediment on the bottom of the bowl. Rinse and rub clams under water to further remove any dirt. Toss out any clams that are not opened.

In a large pot, heat olive oil and butter over medium heat.

Place chopped onions in and cook until translucent, about 7-8 minutes.

Add garlic and saute for 1 minute.

Add white wine and let it cook down for 3-4 minutes.

Pour chicken broth into pan and add the lemon juice, parsley, oregano, salt and pepper. Bring to a boil and add clams. Cover with a tight lid and let cook for 7-9 minutes until you see the clams have opened up. Take clams out of broth and set aside.

Ingredients for the Linguine

1 lb. linguine
4 tbsp. kosher salt

Cook pasta according to the directions minus 3 minutes.

Add pasta to the clam broth. Let cook for 2-3 minutes, mixing often.

Place clams back into the pot just until they ae hot enough.

A friend gave this to me for my birthday.

How thoughtful was that? Thank you Julie!

It’s that simple!