Crispy, Cheesy Pan-Fried Haddock

Crispy, Cheesy Pan-Fried Haddock (4) - Copy

     A delicious, healthy dinner on the table in less than 15 minutes?  It’s doable if you follow this recipe.  Haddock has always been my favorite fish.  I keep trying others, but always come back to Haddock.  I love the flavor.  This recipe is so easy, you won’t believe it.  Measurements are approximate.  I didn’t measure.  Here’s how I did it:

INGREDIENTS:  Each filet will yield 2 servings

1 large Haddock filet

1 egg, beaten

½ cup Panko Bread Crumbs

1/3 cup Parmesan Cheese, grated

Lemon Juice

Pepper, Garlic Powder, Parsley

2 tsp Olive Oil for frying

1 tsp Butter for frying

PREPARATION:

Season the egg with Garlic Powder and Parsley.  Beat with a fork.  Sprinkle pepper on the filet.

Preheat a skillet with a drizzle of Olive Oil and a tsp of Butter.  While pan is heating, dredge Fish Filet in the egg, and then in the Bread Crumbs/Cheese mixture.

Fry filet over Medium heat until browned on both sides.  Blot quickly with paper toweling.  Serve.

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By Tika for CHEW WANNA EAT? © 2018

Crispy, Cheesy Pan-Fried Haddock (2)

Crispy, Cheesy Pan-Fried Haddock (3)

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Crispy, Cheesy Pan-Fried Haddock (4) - Copy

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Pan Roasted Teriyaki Swordfish Steak

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

INGREDIENTS:

1 lb Swordfish Steak

2 TBSP Honey

2 TBSP Low Sodium Soy Sauce

2 Cloves Garlic, chopped

2 TBSP Canola Oil

1/8 tsp Crushed Red Pepper flakes

1 TBSP Fresh Ginger Root, chopped

1 TBSP orange juice

1 -2 tsp butter to brown Swordfish

Garnish with Mandarin Orange Slices and Parsley

 

PREPARATION:

Mix Honey, Soy Sauce, Garlic, Canola Oil, Crushed Red Pepper Flakes, Ginger Root and Orange Juice in the dish you’re going to Marinate the swordfish steak in.  Mix well.  Place swordfish in the dish, then flip it over.  Spoon some of the Marinade on top of the fish.  Cover with plastic wrap and marinate for an hour or two.  Flip it over every once in a while.

Preheat oven to 400° F.

Preheat a cast iron skillet (or other oven-safe skillet) over medium heat, melt butter.

Add the Swordfish, sprinkle with a little Salt and Pepper.  Cook for 3 minutes or until browned.  Flip over and baste with 2-3 TBSP of the leftover Marinade.  Place the pan in the preheated oven and roast for about ten minutes.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish

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Pan Roasted Teriyaki Swordfish (3)

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables

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Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (2)

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Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

 

FISH ‘N CHIPS

Pan-Fried Ocean Perch

There isn’t much easier than pan-frying a nice fish filet and serving a heaping pile of French fries on the side. Today we had Ocean Perch, but any kind will work.

INGREDIENTS:
2 Fish Filets (Your choice)
½ cup Panko bread crumbs
4 TBSP grated Parmesan or Romano cheese
1 egg, beaten
Seasonings: Pepper, garlic powder

PREPARATION:

In a flat bowl or on a paper plate, mix bread crumbs, grated cheese, and seasonings. Dip fish filet in beaten egg, press filet into crumb mixture and fry in a bit of butter until golden brown on both sides and fish flakes when you poke it with a fork.

Serve with lemon wedges, tartar sauce, cole slaw, and French fries.

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By Tika for CHEW WANNA EAT? © 2017

 

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Pan-Fried Ocean Perch

BAKED MARYLAND CRAB CROQUETTES (Cakes, Balls, Logs)

Crab Cakes (5)

Feel free to make balls, patties, logs, croquettes, or any other shape you’d like.  Pictured is balls because they were the quickest to form.

     Why pay up to $20 for a crab cake dinner in a restaurant to feed one person?  Why not spend $12.00 for 1 lb of canned crab claws and make 8 large crab croquettes?  Quick and easy?  YES!  Throw crackers, celery and onions into a chopper, and then mix everything in a bowl.  And, they are BAKED, not FRIED, so we’ve skipped the heavy outside mix of bread crumbs which masks the natural sweet taste of the crab. If you want to eat healthier crab croquettes and actually taste the crab meat, have I got a recipe for you!

INGREDIENTS: YIELDS 8 CRAB CROQUETTES

1 lb lump crabmeat

1 large egg

1 TBSP mayo

½ tsp Worcestershire sauce

½ tsp mustard powder

½ tsp Old Bay seasoning

2 TBSP celery, minced

2 TBSP onion, minced

2 tsp lemon juice

14 Ritz crackers or saltines, crushed

Pepper, Parsley

PREPARATION:

Butter a 12” x 8” baking dish and set aside.

In a chopper or food processor, chop celery, onion and crackers.

In medium sized bowl, mix egg, mayo, Worcestershire sauce, mustard powder, and Old Bay. Add ingredients from chopper, add pepper and parsley, and form into balls.  Place in buttered baking dish.

Bake at 375 ° F for approximately 25 minutes.

Serve with lemon wedges and tartar sauce. 

NOTE:  You can make crab patties or shape into little logs if you’d rather, but they will need less baking time.  Remember that crab is pre-cooked.

 

TARTAR SAUCE:

1 cup mayo

1 – 2 TBSP sweet pickle relish

1 tsp lemon juice

Few dashes each of garlic powder, onion powder, pepper (regular pepper, crushed red pepper, or chipotle pepper)

PREPARATION:

Mix all ingredients, cover and refrigerate until ready to serve.

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By Tika for CHEW WANNA EAT? © 2017

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Crab Croquettes

OVEN-FRIED OYSTERS

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Oven-Fried Oysters Recipe

 Ingredients:

3/4 cup all-purpose flour

1/8 teaspoon pepper

2 eggs

1/2 cup Seasoned dry bread crumbs

1/2 cup Andy’s Cajun fish breading (or your favorite)

2/3 cup grated Romano cheese (or Parmesan)

1 teaspoon garlic powder

1 pint whole oysters, drained

2 tablespoons olive oil

 

Directions:

1. Combine the flour and pepper in a bowl or a quart zippered baggie. In bowl, whisk eggs. In another bowl or quart zippered baggie, combine the bread crumbs, cheese, parsley and garlic salt.

2. Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture and place in a greased baking dish, 15-in. x 10-in. x 1-in., drizzle with oil.

3. Bake at 400° for 15 to 20 minutes or until golden brown.

 

OPTIONAL:

I make a sauce by mixing:

1/3 cup Sriracha Ranch dressing

1/3 cup mayonnaise

1 tbsp. minced garlic

1 tsp.  Sriracha sauce

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By Tika for CHEW WANNA EAT? © 2017

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GRILLED BOURBON MARINATED SHRIMP

Bourbon Marinated Shrimp

     As you can see, we’re still playing with the Kentucky bourbon we bought. Once I perfected the BBQ sauce, we wanted to create a marinade. Bob outdid himself. This was delicious! And simple!

     Give it a try.

INGREDIENTS:

1 ½ pounds raw jumbo shrimp, peeled and deveined

3 tablespoons bourbon
3 tablespoons honey
1 tablespoon Canola oil
1 tablespoon lemon juice
1 tablespoon low sodium soy sauce
1 tablespoons brown mustard
1 tablespoons minced garlic
1/2 small onion minced
1/8 – 1/4 teaspoon Chipotle pepper (depending on your personal tastes)
1/4 teaspoon ground black pepper

PREPARATION:

In a bowl, whisk the bourbon, honey, Canola, oil, lemon juice, soy sauce, mustard, onion, garlic and pepper, and Chipotle pepper.

Add the shrimp, and toss to cover with the marinade. Allow shrimp to marinate 2 – 3 hours in the refrigerator, stirring occasionally.

Skewer and grill.

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By Tika for CHEW WANNA EAT? © 2016

Bourbon Marinated Shrimp

TERIYAKI SHRIMP

Teriyaki Shrimp (4)_crop

I have had this marinade recipe for over 45 years.  It has NEVER let me down.  It works great on just about anything, but my very favorite way to use is marinating shrimp and then skewering them.  They cook on the grill in no time at all.  Please do try this marinade on beef, chicken, fish or pork.

 

INGREDIENTS:

¾ cup canola oil

¼ cup low sodium soy sauce

¼ cup local raw honey

2 TBSP cider vinegar

3 TBSP onion, chopped

2-4 cloves garlic, minced

About an inch of fresh ginger root, peeled and chopped (You can use 1 ½ tsp of ginger powder, but fresh root is best).

½ tsp Crushed red pepper flakes (optional)

PREPARATION:

Mix all ingredients in the bowl you will marinate your food in.  Add the food, turn it over, cover and chill.  Shrimp will marinate in a matter of hours.  If you’re doing a roast, it will need at least two days to adequately marinate.

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By Tika for CHEW WANNA EAT? © 2016

Teriyaki Shrimp

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KING CRAB LEGS ON THE GRILL

King Crab Legs on the Grill

 

CHEW WANNA EAT?
KING CRAB LEGS ON THE GRILL

Oh yeah! I’d eat them every day. Crab legs are precooked, just heat and eat! Don’t forget the butter and lemon.

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By Tika for CHEW WANNA EAT? © 2016

SHRIMP SCAMPI

SHRIMP SCAMPI
SHRIMP SCAMPI

     Shrimp scampi is easy, trust me.  And the best part is that it is restaurant quality delicious.  In fact, this recipe is better than many restaurants.  It’s a wonderful dinner for special occasions, too.  It tastes so labor intensive, but it isn’t.  The actual cooking time is less than five minutes. Yep, less than five minutes.

INGREDIENTS:

12 – 16 oz raw shrimp, peeled and deveined

Drizzle of olive oil

4 TBSP butter

4 cloves garlic, minced

½ cup chardonnay wine

Parsley

Salt and pepper

Serve with lemon wedges

PREPARATION:

In a large skillet over medium heat, drizzle olive oil and melt butter.

When it’s come up to a nice strong simmer, add garlic and cook for one minute.  Add the seasonings and wine. Bring back to a simmer.

Add shrimp and flip them continually so they absorb the flavors of the butter and garlic. When they are pink (3-4 minutes), it’s time to eat!

Yes, it’s that simple, really!  Serve with lemon wedges.

Shrimp Scampi (2)

SHRIMP SCAMPI
SHRIMP SCAMPI

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By Tika for CHEW WANNA EAT? © 2015

GRILLED SALMON WITH AVOCADO SALSA

GRILLED SALMON WITH AVOCADO SALSA
GRILLED SALMON WITH AVOCADO SALSA

   Here is another healthy and fabulous dinner recipe contributed by Debra Slater-Manter. Oh, she’s just so good. Look at this!  Thank you, Debra!  NOTE:  Also pictured is Debra’s recipe for Orzo Pasta with Asparagus and Lemon, which you will find in a separate post.

GRILLED SALMON WITH AVOCADO SALSA
Ingredients:
2 lbs salmon, cut into 4 pieces
1 tbsp extra virgin olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp onion powder
½ tsp chili powder
1 tsp black pepper

Instructions:
Rub salmon with olive oil.
Mix the salt, chili powder, cumin, paprika, onion and black pepper together and rub the salmon fillets.
Set aside.

SALSA
Ingredients:
1 avocado, sliced
½ small red onion, sliced
Juice from 2 limes
1/2 cup finely chopped cilantro
Salt

Instructions:
Combine the avocado, onion, cilantro, lime juice, and salt in a bowl. Chill until ready to use.

Grill the salmon to desired doneness. (I grill to 135 degrees. About 6-8 minutes, turning once.)

Top with avocado salsa and serve with Orzo Pasta with Asparagus and Lemon.

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By Tika for CHEW WANNA EAT? © 2015