Oven Baked Cod

Oven Baked Cod and Creamy Au’ Gratin Potatoes

Baked Cod Pictured with Creamy Au’ Gratin Potatoes

     Pictured is my newest Potato recipe for Creamy Au’ Gratin Potatoes, as well as Oven Baked Cod.  Normally I bread and fry or air fry my fish, but I decided to be more waistline friendly and bake it for a change.  It was so good! 

INGREDIENTS: 2 Servings

1 lb Cod Fillets

1 TBSP Butter

Fresh Squeezed Lemon Juice

Onion Powder, Garlic Powder, Paprika, Black Pepper

PREPARATION:

     In a small baking dish, smear half the Butter on the bottom of the dish.  Place Fillets in dish.  Squirt as much Lemon Juice as you want on top of the fish.  Either spread the remaining Butter on the Fillets or cut it in small pieces and lay it on top.  Sprinkle with Seasonings and bake at 400 ° F for 15 – 20 minutes, depending on how thick the Fillets are.  Twist a fork in the center of the Fillets and if they separate and flake, they’re done.

     Of course, serve with my newest Au’ Gratin Potatoes and the Vegetable of your choice.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

TWITTER  https://twitter.com/ChewWannaEat

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2019

Advertisements

15 Minute Pan Fried Cod

    Dinner on the table in 15 minutes?  Absolutely!  I am very fussy about my fish.  There are only a few that I like.  Cod is one of them.  I decided to do something totally new tonight and it was one of the best fish fillets I’ve ever had.  This is a no-measure recipe, and so quick!

INGREDIENTS:  YIELDS 2 – 3 Servings

1 lb. Cod Fillets

Olive Oil/Mayo

Fresh Garlic, chopped

Bread Crumbs, Seasoned

2 tsp Butter

PREPARATION:

    Sprinkle about ½ cup Bread Crumbs on a paper plate.  On another paper plate, lay the Fish Fillets.  Spread enough Olive Oil/Mayo on one side of the Fish.  Put as much Garlic on as you wish.  Sprinkle with Pepper.  Press the Filet in Bread Crumbs.  Flip over and do the other side. 

    Melt Butter over medium heat.  Cook the Fillets until golden brown, flip and cook the other side.  Depending on the thickness it shouldn’t take more than 5 minutes per side. Fish will flake with a fork when done.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

TWITTER  https://twitter.com/ChewWannaEat

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2019

Three Types of Fish Cooked Three Healthy Ways Air-Fried Cheesy Haddock, Chili Lime Perch, Cajun Catfish

Air-Fried Cheesy Haddock and Chili Lime Perch


Spicy Crispy Baked Catfish

     We were both wanting Fish today, and went a little crazy.  I wanted Crispy Haddock, and we both wanted Perch.  Bob decided to bake Catfish filets for himself.  So, today we’re offering recipes for all three types of Fish which we cooked three different ways.  Please increase the Ingredients if you are using larger packages of Fish.  They are all simple recipes, and we served all three for dinner with homemade Cole Slaw and French Fries.

CHEESY CRISPY AIR-FRIED HADDOCK

INGREDIENTS:  2 servings

1 large Haddock Filet (about ½ lb)

1 egg, beaten

½ cup Panko Bread Crumbs

2 TBSP Romano Cheese, grated

2 TBSP Parmesan Cheese, grated

Garlic Powder, Salt and Pepper

Lemon Juice

PREPARATION:

     Drizzle a little Lemon Juice on Filet.  Dip Filet in Beaten Egg.  Sprinkle Filet with Seasonings, and then dip in Bread Crumbs, pressing to make sure Crumbs adhere.  Turn over and repeat on the other side.  Depending on the temperature of your Air-Fryer, it can take anywhere from 5-7 minutes to cook.  When the color looks right, make sure it flakes with a fork.  Serve with Lemon Slices.

CHILI LIME PAN-FRIED PERCH FILETS

INGREDIENTS:  4 Servings

Perch Filets (about 1/2 lb)

1 TBSP Butter

Lime Juice, Fresh Squeezed

Garlic Powder, Chili Powder, Salt and Pepper

PREPARATION:

     Drizzle Fresh Squeezed Lime Juice on each Filet.  Sprinkle with Garlic Powder, Chili Powder, Salt, and Pepper.  

     Preheat a large skillet over medium heat.  Add Butter.  When melted, add the Filets.  They are usually very small and only need a few minutes.  Flip over, season the other side, and cook until flaky.

BAKED CAJUN CATFISH FILETS

INGREDIENTS: Yields 2-3 Servings

2 large Catfish Filets 

1 TBSP Butter

Lemon Juice

Garlic Powder

Andy’s Cajun Fish Breading

PREPARATION:

     Preheat oven to 375° F.  When oven is warm, melt butter right in your baking dish.  While Butter is melting, drizzle Filets with Lemon Juice.  Sprinkle with Garlic Powder and Andy’s Fish Breading, pressing to adhere. *  Add Filets to baking dish.  Bake for about 20 minutes until flaky.

NOTE:  *To save the calories, Bob usually only breads one side of the fish.

By Chew Wanna Eat?

Spicy Crispy Baked Catfish

Air-Fried Cheesy Haddock and Chili Lime Pan Fried Perch


Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

TWITTER  https://twitter.com/ChewWannaEat

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2019

Cheesy Tuna Casserole (No Soup)

If you love Tuna Noodle Casserole, but don’t want the addition of high sodium soup, this is the recipe for you!

Even when I was a fussy kid, I always liked Tuna Casserole. As an adult, I still like it. I don’t make it with canned soup though. I think it is way too salty and tends to over- power the casserole. This recipe makes a creamy casserole, and you can customize it with vegetables of your choice. As far as the Cheese goes, use a little, use a lot, mix up the Cheeses. I love Extra Sharp and a little Swiss, but you do your own thing. Serve it with homemade Corn Bread baked in a cast iron pan and dinner is served!


INGREDIENTS: YIELDS 6 Large Servings

1 pkg Egg Noodles

3 TBSP Butter

¾ cup Mushrooms, chopped

½ cup Celery, diced

2 cloves Garlic, chopped

¼ cup AP Flour

15 oz Chicken Broth, Reduced Sodium is fine

1 ½ cups Milk

¼ cup Dry Sherry (I use Taylor)

12 oz Grated Cheese

10 oz Drained Tuna (I use four 2.6 oz packages)


Topping:

8-10 Buttery Crackers, crushed

½ cup Bread Crumbs

Optional 3 TBSP melted Butter


OPTIONAL VEGETABLES: Diced Carrots, Chopped Broccoli, Frozen Peas, thawed and drained, Corn, thawed and drained (Without washing, I use the colander that I drained the noodles in to thaw any frozen Veggies and let them drain).


CHEESE: Here’s what I like: 4 oz Cracker Barrel Extra Sharp Cheese, grated4 Slices Swiss Cheese, chopped 4 Slices Cooper Cheese, chopped

PREPARATION:

Cook noodles in at least a 4 qt Dutch Oven, drain and set aside. I only boil them for 5 minutes. They will continue cooking when in the oven.
In the same pan on Low/Medium Heat, melt Butter. Add Mushrooms, Celery, Garlic. Sautee for 1 minute. Add ¼ cup Flour, Chicken Broth, Milk, and Sherry. Simmer for 5-7 minutes or until beginning to thicken.
Turn heat to low (mixture should be barely simmering). Begin slowly adding Cheeses. If you do it too fast, it may curdle, and you will not like that. Once the Cheeses are completely melted, taste it and make sure it’s Cheesy enough for you.
Butter a deep 4 quart Casserole Dish and put the noodles in. Add Tuna and stir. Add thawed Vegetables, and stir again. Pour Cheese/Milk mixture over noodles. Stir again.
Smash up about 8-10 Buttery Crackers and sprinkle on top. Add about ½ cup Bread Crumbs. Optional: Melt 3 TBSP butter and pour over topping.
Bake at 375° F for 20-30 minutes, depending on whether you use a deep casserole dish or a shorter 9” x 13” baking dish.

MY BEST AND FAVORITE BUTTERMILK CORN BREAD

The only cornbread recipe I use. I like my cornbread moist and a little on the sweet side. I’m not crazy about the Southern style. Give this a try. It freezes beautifully!
Wonderful with chili, tuna casserole, soup, breakfast. Cornbread is basically a quick bread. It’s incredibly easy and so satisfying.

INGREDIENTS:

½ cup Crisco

1 cup sugar


2 eggs

1 cup + 2 TBSP yellow corn meal

2 tsp baking powder

½ tsp salt


1 ½ cup flour

1 ½ cup buttermilk


PREPARATION:
Cream Crisco and sugar until light and fluffy.
Add eggs and half of the milk. Beat well.
Add baking powder and salt, mixing until combined.
Add corn meal, flour and remainder of milk. Mix until combined. The best cornbread is always baked in a cast iron pan. The edges get so wonderfully crispy. If you don’t have one, use a greased cake pan or baking dish.


BAKE AT 375* for about 40 minutes, or until desired browning is achieved. I don’t like mine pale and always let it get browned. (See picture)
I often bake a half batch. Know, however, that the leftover bread can be frozen to make stuffing with!


NOTE: My special additives are sautéed onions, chopped jalapenos, a little cooked and a tiny bit of cooked crumbled bacon, mini sweet peppers, fresh corn, etc. I think you get the idea. If it sounds good? Add it.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information! You won’t be sorry.


PINTEREST https://www.pinterest.com/gailwestover/
FACEBOOK https://www.facebook.com/CHEWWANNAEAT
TWITTER https://twitter.com/ChewWannaEat
WORDPRESS https://chewwannaeat.wordpress.com
By Tika for CHEW WANNA EAT? © 2019

Scalloped Oysters

     Scalloped Oysters, a dish fit for a king.  IF you can find Scalloped Oysters in a restaurant, it will cost you a fortune for a very small portion.  In our opinion, homemade tastes much better and costs a fraction of what you can buy.  You can serve as an appetizer or side dish.  It’s quite rich, so it isn’t often eaten as a main course.  I always make this for Bob for Christmas because he just loves it.  To make this man truly happy, a dish of Scalloped Oysters works every time!

INGREDIENTS:  4 Servings

1 pint (16 oz) oysters

½ cup Butter, divided

¼ cup Celery, finely chopped

1/8 tsp ground Pepper

¾ – 1 tsp Worcestershire Sauce

¼ cup Oyster Liquor

½ cup Half and Half or Milk

Parsley

PREPARATION:

     Drain Oysters over a bowl using a strainer.  Reserve liquor. 

     While Oysters are draining, crush enough Buttery Crackers or Saltines (or a mixture) to equal 2 cups of crumbs.  Set aside. 

     Cook Celery in 1 TBSP of the butter for 2 minutes or until soft.  Remove from heat.  Add Worcestershire, Pepper, ¼ cup Oyster Liquor, and Milk. Stir to blend.  Pour over Crushed Crackers and Stir until combined. 

    In 8” or 9” casserole, grease with butter. I like to cut the drained Oysters in half to ensure a good flavorful bite every time.  Spread one third of Cracker Mixture in the bottom.  Add half the Oysters on top.  Add another third of Cracker mixture on top of Oysters.  Add the last half of Oysters next.  Add the last third of Cracker mixture as the final layer. Melt the remaining Butter and pour over the top.  Sprinkle with Parsley.

     Bake covered anywhere between 325° F – 350° F for 35 – 45 min.  If it needs it, remove the cover for the last ten minutes to brown the top.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

TWITTER  https://twitter.com/ChewWannaEat

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Crab and Shrimp Chimichanga with Cheese Sauce

Crab and Shrimp Chimichanga with Cheese Sauce

My Chimichanga is cut in half so you can see inside.

     I’m sure you are aware that going out for a seafood dinner costs a fortune.  With a 1 lb can of crab meat at the cost of $18.00 you will be able to make 8 large Chimichangas.  Many restaurants use fake crab and lobster in this kind of a recipe.  The pure delicious taste of real seafood in this dish is SO delicious!  I kept the seasonings on the low side because I wanted to taste seafood, not seasonings.  Mama mia!  My mouth is watering thinking about the leftovers.

     This dish is not labor intensives, although it does take some time.  Feel free to make the Cheese Sauce the day before or the morning of.  You can also chop and sauté the vegetables ahead of time.  The chimichangas are big, but I still ate two of them.  I’m not huge on leftovers, but I’ll tell you what.  I can’t wait for dinner tonight.  Leftovers it is!  

 

Marinade Ingredients:

2 TBSP olive oil

1 TBSP lime juice

1 minced clove of garlic

1 sliced green onion

1 tsp Sriracha sauce

2 tsp cider vinegar

 

Filling Ingredients:

12 oz peeled, deveined shrimp

16 oz can of crab meat

1 small stalk celery

½ cup red onion, chopped

2 scallions, sliced

¼ of a red bell pepper

Juice of ½ lime

2 T of canned chilies

1 large tomato

4 cloves garlic

(Optional, a few jalapeno peppers to taste)

Seasonings:  Dash cumin, coriander, parsley, pepper, Siracha sauce

 

Cheese sauce:

1 can chicken broth

3 T flour

2 T chilies

¼ – ½ tsp Siracha sauce

½ tsp Garlic Powder

Dash or two of cumin, coriander, parsley, pepper

8 oz package of shredded Mexican cheese blend

 

Pico de Gallo (Not cooked salsa) Also called salsa fresca, or fresh salsa.

2 tomatoes, chunked and seeded/juice removed again

¼ of a large red onion

3 scallions

Jalapenos

3-4 cloves garlic

Bit of salt, pepper

Other half of lime juice

Pulse until it’s the consistency you want.  Leave it somewhat chunky.  Place in bowl and chill.

 

Marinade Preparation:

Rinse shrimp and drain in a colander.  Place in a shallow dish.  Mix marinade and pour over shrimp.  Cover and refrigerate for one hour (No more.  Shrimp is porous and will take on marinade flavors quickly).  Stir once or twice while being refrigerated.

 

Filling Preparation:

Wash and quarter the tomato, put in microwave for 1 min.  Let cool and the skin will peel right off.  Voila!  I always use my thumbs and scoop the juice and seeds out.  Seeds look unprofessional; juice is just useless extra liquid.

Scoop the shrimp from the marinade using a slotted spoon, or place in a colander.  Discard marinade.

In a preheated heavy frying pan (I like cast iron), drizzle a bit of oil in the bottom and let it get very warm, but NOT smoking. Place the red pepper skin side down and cook until it’s black.   Let cool and scrape skin off.

Put another drizzle of oil in pan and leave it on the heat to bring the oil to temperature again.  While coming to temperature, either chop the vegetables or add them to food processor: celery, onion, scallions, roasted red pepper, juice of half of lime, garlic, and the chilies (if you use the jalapenos, add them also.)  Pulse until veggies are the size you want them.  Add the tomato and pulse until tomato is well chopped, but not mangled.  Set aside.

 

Drain shrimp and pat dry with paper toweling.  In preheated frying pan, add vegetables, cumin, coriander, parsley, pepper, and Siracha sauce.  Cook until vegetables are tender.  Remove to a small bowl.

 

Cheese Sauce Preparation:

Meanwhile, in a medium saucepan, pour in one can of chicken broth and 3 T flour.  Reduce to about half.  Add dash cumin, coriander, parsley, chili powder, salt, pepper and cayenne (same as you did for seafood).  I like to throw in a bit of the roasted red pepper and about 2 T of chopped fresh tomato for a hint of color. Add 2 T chilies and start adding cheese.  Start with an 8 oz package of shredded Mexican cheese blend.  If you want it thicker, add some sharp, Colby, Muenster, or whatever you have on hand.  Taste and add anything else you want. Turn off heat. Sauce will thicken more as it cools.

Now, use any kind of tortilla you want, corn, flour, wheat, whatever shape you like.  Place about 3/4 cup of the seafood filling on one end.  Drizzle a few tablespoons of the cheese sauce over the filling. Start rolling, tucking in the ends as you go.  In a glass 10” x 14” baking dish, smear bottom and sides with a little olive oil.  Place Chimichangas seam side down. Brush with Tortillas with olive oil.  Bake at 375* for 18 – 20 min.  Watch carefully.  You want them golden brown and slightly crisp, but NOT too dark.

Get a beverage, turn your stereo on and play La Pajarera.  Put your feet up, close your eyes and feel the ocean breeze on your face.  Don’t fall asleep and burn the Chimichangas!

 Plate your Chimichangas, and spoon cheese sauce on top.  Garnish with sour cream, guacamole, and/or salsa.  You can garnish with a quick dash of paprika. cayenne pepper, sliced green onions and/or chilies.

Serve Pico de Gallo, refried beans, Spanish rice, and/or corn bread. They’re all excellent with Chimichangas.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

 PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Crab and Shrimp Chimichanga with Cheese Sauce

Crab and Shrimp Chimichanga2

Crab and Shrimp Chimichanga 3

Crab and Shrimp Chimichanga 4

Crab and Shrimp Chimichanga 5

Crab and Shrimp Chimichanga6

Crab and Shrimp Chimichanga7

Crab and Shrimp Chimichanga8

 

Mexican-style Cheese Sauce9

Crab and Shrimp Chimichanga with Cheese Sauce 1

 

Chili Lime Tilapia

20180828_191233

     I love Chipotle and Lime on Fish!  This dinner was cooked in the air fryer and after seasoning, it was on the table in about six minutes!  You can certainly pan fry or bake your fish, but I am in love with my air fryer and use it as often as possible. 

INGREDIENTS:

¾ – 1 lb Farm Raised Tilapia

1 egg, beaten

½ cup Italian seasoned Bread Crumbs

Seasonings:  Liberal Sprinkling of Chipotle Chili Powder and ½ tsp Garlic Powder

½ Lime

1 tsp Butter

 

PREPARATION:

Beat the egg in a small bowl.  Place the bread crumbs on a flat plate or flat dish.

Dip the fillets in the egg, place on top of the Bread Crumbs.  Squeeze Lime on the Fish.  Sprinkle with Chipotle Chili Powder. Press down on the Fish to embed the crumbs.  If you want to bread only one side of the fish, that’s fine.

Place Fillets on a lightly Buttered piece of Aluminum Foil.  Place next to frozen French Fries on Air Fryer pan.

There is no need to flip the fish over.  It’s cooked all the way through in just 6 minutes.  If you’d rather bake, do that at 400° F for 15-20 minutes, depending on how crispy you like it and how thick the Fillets are.

 

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

 PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Chili Lime Tilapia

20180828_185514

20180828_185547

20180828_185847

20180828_190033

20180828_190241

20180828_190950

Chili Lime Tilapia

20180828_191233

 

Authentic Japanese Teriyaki Glazed Shrimp

Glazed Teriyaki Shrimp (2)

     This Glazed Teriyaki Shrimp is so good, and so easy.  Once your Rice is cooked, the Shrimp takes about 5 minutes to prepare, start to finish.  If you’ve never made an Authentic Japanese Teriyaki Glaze, I’m going to show you how easy it is to do.  You’ll never buy the bottled stuff again.   Know that this is not a Marinade.  It is a Glaze meant to be applied as a finishing touch.  It is excellent on almost everything, from Chicken, Pork, Fish, Beef, and Shell Fish.

INGREDIENTS:  YIELDS 2-3 SERVINGS

One 12 oz bag raw Shrimp

3-4 Cloves Garlic, Minced

Salt and Pepper to taste

Optional: 1 slice Fresh Ginger Root or ¼ tsp Ginger Powder

Olive Oil

 

AUTHENTIC JAPANESE TERIYAKI GLAZE INGREDIENTS:

2 TBSP Low Sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 TBSP Sugar (I like a little less)

 

PREPARATION:

Rinse Shrimp well, and drain.  Lay on paper toweling to remove excess water.  You can sprinkle with a bit of Salt and Pepper if you want.

Drizzle a bit of Olive Oil in a preheated skillet.  Add the Shrimp and cook for about 3 minutes.  Flip over and add Garlic (and Ginger).  Cook for another 2 minutes.

While the Shrimp is cooking, quickly mix the Teriyaki Glaze Ingredients in a small bowl.

Pour the Teriyaki Glaze Ingredients over the Shrimp and cook until the Glaze has reduced and is coating the Shrimp.  Remove the Ginger Root if you used it.

Done!

Serve over Rice.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

 

Glazed Teriyaki Shrimp

20180826_144840 - Copy

Glazed Teriyaki Shrimp (3)

Glazed Teriyaki Shrimp (4)

Glazed Teriyaki Shrimp (5)

Glazed Teriyaki Shrimp (2)

Glazed Teriyaki Shrimp

 

 

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.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Crispy, Cheesy Pan-Fried Haddock (2)

Crispy, Cheesy Pan-Fried Haddock (3)

Crispy, Cheesy Pan-Fried Haddock - Copy

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

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.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish

Pan Roasted Teriyaki Swordfish (4)

Pan Roasted Teriyaki Swordfish (2)

Pan Roasted Teriyaki Swordfish (3)

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables

20180407_194630

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

Pan Roasted Teriyaki Swordfish (5)

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