Saturday, February 23, 2008

Creole Blackened Mahi Mahi

Creole Blackened Mahi Mahi

4 – 6 oz Mahi Mahi fillets (I prefer fresh and never frozen)
4 tbs Creole seasoning
Olive Oil
Lemon slices

Preheat oven to 425 degrees

Make sure fish is patted dry. Sprinkle both sides of the fillet with 1 Tbs of the seasoning and set aside. Heat a large oven proof skillet over medium heat and add 2 tbs of olive oil. As the oil starts to produce whiffs of smoke add the fillets and let until browned, about 3 to 4 minutes. Using a fish spatula turn each fillet and place pan in oven to finish, about 5 to 6 minutes.

I served this with Braised Vegetables in beef broth (Brocolini, Asparagus, Zucchini squash and cherry tomatoes) and spicy Horseradish Mashed Potatoes and garnished with Lemon slices.

Sunday, February 17, 2008

Steamed Salmon with Basil, lemon and wine

Steamed Salmon with Basil, Lemon and white Wine

4 – 6oz Salmon Fillets
3 Tbs Basil and Lemon Seasoning (find at grocer)
1 Lemon thinly sliced
Sea Salt & Pepper
¼ C white wine
2 TBS butter cubed

Pre-heat oven to 425 degrees. Season each side of Salmon with S & P and Basil and lemon seasoning. Take a large piece of heavy duty foil, large enough that you can tent. Place lemon slices on the bottom of foil and place the Salmon fillets on top.

Add the butter and close the ends of the foil leaving the top open. Pour in the wine and seal the foil making a tent. Place on a cookie sheet and bake in the oven for 12 to 15 minutes