Wednesday, April 13, 2011

Tilapia Parmesan Saute

4-6 tilapia fillets
1 tbsp olive oil
1/4 cup grated Parmesan cheese
2 tbsp parsley flakes
2 tbsp butter
1 tbsp lemon juice
1 tsp garlic powder

1. Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon.

2. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve.

Serves 4.


Linguine with Clam Sauce

8 oz linguine, uncooked
2 tbsp olive oil
2 cloves garlic, minced
4 cans (6.5oz each) chopped clams, two drained, two undrained
1/2 cup diced roasted red pepper
2 tbsp fresh parsley
1 tbsp lemon juice
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese

1. Cook linguine according to package directions. Drain, cover and set aside.

2. In a large skillet, heat oil over medium heat. Add garlic, stirring frequently; cook for 30 seconds. Add clams, roasted red pepper, parsley, lemon juice, oregano, crushed red pepper, salt, pepper and Parmesan. Bring to a boil, then reduce heat to low and simmer 5 minutes.

3. Add sauce to pasta, tossing with tongs to coat thoroughly. Serve with additional grated Parmesan if desired.

Serves 4.


Friday, April 8, 2011

Marinated Grilled Tilapia

4 tilapia fillets
3/4 cup olive oil
1/2 a lemon, juiced
1 tbsp oregano
1/2 tsp black pepper
1/4 cup red wine vinegar or balsamic vinegar
1/2 cup finely chopped parsley
2 cloves garlic, minced
2 dashes Tabasco

1. Combine all ingredients, except fillets, in a large Ziploc bag and shake well. Add fish and marinate for 30 minutes.

2. Remove fillets from marinade. Place fillets on hot grill elevated above coals. Cook 2-3 minutes per side.

Serves 4.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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