Nutty Fish Fillets

What’s Cooking in Gail’s Kitchen? Clean Eating: Nutty Fish Fillets! Eating freshwater fish may seem humdrum, especially if you make it the same way every time. But I don’t wanna try something new, you say. What if I don’t like it? That’s what I thought until I discovered another way to keep fish part of a healthy diet. Butter. And almonds. The wonderful natural flavor of butter is milky and creamy. Pair that with the crunch and depth of flavor in toasted almonds for a heavenly combination.

NUTTY FISH FILLETS

Ingredients:

1/2 cup almonds, sliced

2 tilapia fillets

1/4 teaspoon sea salt

1/8 teaspoon black pepper

3 tablespoons butter

2 teaspoons olive oil

Juice of 1 lemon

1/4 teaspoon crushed parsley

Celery leaves, for garnish

Instructions:

Warm an iron skillet over medium heat. Add almonds. Stir continuously until they are tinged with color. Do not burn. Transfer to a platter to cool. Season both sides of tilapia fillets with sea salt and black pepper. Using the same iron skillet, warm the butter and olive oil over medium heat. When it begins to bubble, add tilapia fillets. Brown fish, until opaque, for 4 minutes per side. Transfer fish to a serving platter. Turn heat setting to low. Reserving the drippings, add lemon juice to iron skillet. Stir to blend. Pour sauce over fish fillets. Sprinkle with crushed parsley and scatter toasted almonds over all. Serve with celery leaves.

Yum Yum Sauce

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Yum Yum Sauce! Although I got a little creative with the recipe, I’m seriously not making up the name, Yum Yum Sauce. Many of you already know it as the popular condiment found in Japanese hibachi restaurants. With a little tweaking, you now have permission to bathe dinner in it. By pairing it with tilapia fish and adding creamy spinach and sun-dried tomatoes, it literally had me licking my fork after every bite. I suppose you could add a side dish of rice or noodles, but honestly, I never got that far.

YUM YUM SAUCE

Ingredients:

3/4 cup mayonnaise

1 tablespoon butter, melted

1 teaspoon tomato paste

1 teaspoon agave nectar

1 teaspoon seasoned salt

1 tablespoon rice vinegar

2-3 tablespoons sun-dried tomatoes in olive oil, diced

1 teaspoon corn starch

1 cup heavy cream

10-ounce package frozen creamed spinach

3 tilapia fillets

2 tablespoons Italian-style bread crumbs

2 tablespoons vegetable oil

1 tablespoon butter

Instructions:

Combine mayonnaise, melted butter, tomato paste, agave nectar, seasoned salt, and rice vinegar in a bowl. Whisk thoroughly to blend. Fold in sun-dried tomatoes. Whisk together corn starch and heavy cream. Add to sauce. Mix well. Set aside. Microwave creamed spinach according to package directions. Set aside. To prepare tilapia fillets, dust both sides with Italian-style bread crumbs. Warm 2 tablespoons vegetable oil and 1 tablespoon butter in an iron skillet over medium heat. Fry seasoned fillets until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined platter. In a saucepan over medium heat, bring Yum Yum Sauce to a boil. Reduce to a simmer; cook 5 minutes until thickened and heated through, stirring occasionally. Add creamed spinach. Stir well. To serve, spoon enhanced Yum Yum Sauce onto a plate. Top with tilapia fillets.

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Home Cooking: Rolled Fillets of Chicken! There seems to be a hundred ways of serving chicken, but I like this one best because it makes a savory meal that is also filling. Split one serving with your partner and add another vegetable side dish for a healthy alternative. I omitted salt in lieu of herbs.

ROLLED FILLETS OF CHICKEN

Ingredients:

1 pkg. Stove Top Chicken Stuffing

2 stalks celery, diced

2 cups chicken broth

1/4 teaspoon rosemary

1/4 teaspoon sage

1/4 teaspoon thyme

1/4 teaspoon parsley

4 chicken breasts

1 cup baby carrots

1 cup chopped celery

Instructions:

Preheat oven to 400°. In a medium pan, bring one cup chicken broth and seasonings to a boil. Add stuffing mix and diced celery. Mix, cover, and set aside for 5 minutes. Flatten chicken breasts with a rolling pin. Fill with stuffing and roll up. Place seam side down in covered casserole dish. Sprinkle herbs on top. Surround chicken with celery and carrots. Add one cup of chicken broth to the bottom of the dish to keep it from going dry. Cover tightly. Bake for 30 minutes or until chicken is cooked through. Remove lid and butter tops of chicken. Then sprinkle with parsley. Bake 5 minutes longer uncovered.

*The pan drippings can be made into gravy or simply spoon the juice over the chicken for a moist finish.