Tilapia Oreganata

Tags

oreganata, Tilapia

I decided to try something different tonight.  I made fish instead of chicken or beef.  Not that that’s a big deal – I’ve done it before, but usually there is a salsa or sauce or marinade that it’s cooked in leaving lots of juice!!  I didn’t do that this time!

I decided to make tilapia in an oreganata style.  It’s most commonly done with clams, but since my hubby is allergic to shellfish I tried it with tilapia instead.  Rob loved it and devoured his fish – plus the one extra I made and told me this recipe was a keeper!

I really enjoyed it.  I love the crispy crust of the bread crumbs combined with the tang of lemon, white wine, and garlic.  Along with some oregano – it’s a Mediterranean delight!!

Tilapia Oreganata

4 Tilapia filets
1/4 cup dry white wine
1 Tbsp. lemon juice
Salt, Pepper, Onion Powder, Garlic Powder to season
1/2 cup Panko (Japanese style) bread crumbs
1/2 tsp. crushed garlic
1/8 tsp. Onion Powder
1/8 tsp. Garlic Powder
1/8 tsp. Dried Oregano

1)  Preheat oven to 350 degrees F.
2)  Season the Tilapia on both sides with salt, pepper, onion powder, and garlic powder.
3)  Pour the white wine and lemon juice into the bottom of a baking dish.  Lay the Tilapia in the liquid.  Cover and bake 12-15 minutes until fish is nearly cooked.
4)  While fish is cooking, in a separate bowl combine the Panko breadcrumbs, crushed garlic, onion powder, garlic powder, and dried oregano.  Mix well.
5)  Remove the fish from the oven and uncover.  Turn the oven to broil.
6)  Drain some of the excess liquid.
7)  Top the tilapia with the bread crumb mixture.
8)  Return fish to oven and broil until the bread crumb mixture is golden browned.

Crab Cakes

Tags

crab, crab cakes

My mom was highly allergic to seafood – yup, you read that right.  Fish of all kinds!  My poor mom couldn’t even open a can of tuna fish without breaking out with some kind of allergic reaction.  So, needless to say we never had seafood in our house when I was growing up.

Being part of an Italian family, we would have the traditional Feast of the Seven Fishes on Christmas Eve.  This would include different fishes such as cod filets, linguine with clams, fried scallops, fried clams, fried shrimp, fried calamari, and others as well.  We would also have other dishes since my mom couldn’t have any of the fish.  One thing we never really had was crab cakes.  I had them on occasion at restaurants here and there, but was never really a fan of them.

Then I went to Culinary School!  One of my classes was a restaurant class where we learned the front and back of the house and operated an actual restaurant at the school.  One night in class I was tasked with the crab cake appetizer.  I prepared the crab cakes and learned quite a bit as part of the preparation process.  As a binder, the recipe calls for egg yolks, dijon mustard, and spices and then whisk in olive oil to create an emulsion.  This forms a mayonnaise like consistency and will bind the crab cakes together.  It also gives it a much better flavor instead of mayonnaise.

Once they were prepared and cooked, myself and my classmates tried them.  They were actually the most incredible crab cakes I had ever tried in my life!!!  Wow they were good.  The flavor of the mustard and spices deliciously complimented the flavor of crab without being too overpowering.

My husband, unfortunately, is allergic to shellfish.  So, I never made crab cakes at home since he would never be able to have them.  We ended up hosting a holiday neighborhood gathering one year and I was tryingto think of a bunch of appetizers to make.  I decided to make some mini crab cakes and they were a tremendous hit.  Our friends went crazy over them.  Some even asked to take some home!!  I made them again for Christmas and my in-laws loved them!  They couldn’t stop talking about how good they were.  So, they are officially on the menu for parties and holidays!  They were especially enjoyed this past Sunday for Father’s Day!

They are a bit of work, but so worth the effort!!!  Enjoy!

Crab Cakes

For the binder
4 large egg yolks
2 1/2 Tbsp. fresh lemon juice
2 1/2 Tbsp. Worcestershire sauce
2 Tbsp. Tabasco sauce
1/2 cup, plus 1 Tbsp. Dijon Mustard (I recommend Grey Poupon)
2 tsp. paprika
2 tsp. dried thyme
2 tsp. celery seeds
1 tsp. freshly ground black pepper
1 1/4 cups olive oil

For the crab cakes
3 cups bread crumbs
1 1/2 cups chopped fresh parsley
1 cup onion, finely chopped
4 green bell peppers, finely chopped
4 red bell peppers, finely chopped
4 lbs. crab meat, drained and picked clean of shell

For the dredging
2 cups bread crumbs
1/2 cup chopped parsley

1)  In a food processor or blender, combine egg yolks, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper.  Combine.  With motor running, slowly add the olive oil until the mixture emulsifies and forms a mayonnaise like consistency.  Set aside.
2)  In a large bowl, combine the onions, bell peppers, bread crumbs, and parsley.  Add the reserved mayonnaise and crabmeat.  Gently mix to combine.
3)  Form into patties and dredge in bread crumb and parsley mixture.
4)  Place patties onto a wax paper lined cookie sheet.  Refrigerate at least 2-3 hours or overnight to help crab cakes hold their shape.
5)  In a large skillet over medium heat (I use an electric skilet at 350 degrees F), add vegetable oil and allow oil to get hot.  Sear the crab cakes in the oil and gently fry the crab cakes until they are hot throughout and golden brown on each side.  Turn once (cook about 4 minutes on each side).

Recipe from the International Culinary School at the Art Institute, Las Vegas, Nevada

Honey Balsamic Salmon

Tags

balsamic, honey, salmon

As I got older, my tastes changed.  I went from being an extremely picky eater – to a sort of picky eater!  LOL.  Seriously though, the older I got the more I began appreciating good food.  When I was younger the only fish I would touch was canned tuna fish.  With my mother allergic to all kinds of fish, we just never had it in the house so I never had much of chance to try anything.  Eventually though, I tried salmon and absolutely loved it.

Attending culinary school, watching shows on Food Network, reading cookbooks, etc., has given me an opportunity to try existing and create new recipes.  I’ve made salmon a few different ways and over time I’ll eventually post those recipes, but this one is my absolute favorite.  It’s simple yet so flavorful.  I love the way the flavors of tart and sweet balance out so well together.

It can be cooked a couple of different ways too.  You can bake it in the oven or seal the fish in foil with the seasonings and cook it on the grill!  Another great summertime grilling dish!  Delicious!!

Honey Balsamic Salmon

4 pieces salmon
3 Tbsp. honey
3 Tbsp. balsamic vinegar
Salt, Black Pepper, Garlic Powder, Onion Powder

1)  Pre-heat oven to 350 degrees F.
2)  Season both sides of the salmon with salt, pepper, garlic powder, and onion powder.
3)  Place salmon in a 9 x 13 inch baking dish.
4)  Add honey and balsamic vinegar.
5)  Cover with foil and bake in oven for 15-20 minutes or until salmon is cooked through.

*For another cooking option, wrap each salmon in aluminum foil, season, add honey & balsamic and wrap well, sealing the ends.  Place foil wrapped salmon on the grill until the salmon is cooked, again, about 15-20 minutes or so.