Parmesan Crusted Perch

We decided to try some parmesan crusted fish this week.  I had some ocean perch on hand that fried up very nicely.  It was very good, we used wheat bread for the bread crumbs and fresh grated parmesan cheese.  Quick and easy to do, I am sure other kinds of fish would work well too.DSCN3475 (640x480)

  • 1 pound ocean perch
  • 1/2 cup flour
  • salt and pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 tsp crushed red pepper
  • oil

Thaw fish and pat dry.  Combine four, salt and pepper in small dish.  In separate bowl beat eggs.  In another bowl combine bread crumbs, parmesan, salt, pepper, and crushed red pepper.

Heat oil in large skillet.  Bread fish by dipping in flour combination.  Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.

Fry about 5 minutes total depending on size of fish; 2 to 3 minutes each side.

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Enjoy ~ Kimberly

Broiled Mahi Mahi

We decided tonight to go with a broiled technique for our mahi mahi.  A simple technique for fixing fish. It could  be seasoned anyway desired.  I’d gotten a new seasoning blend for christmas that is called Peri Peri seasoning; a spicy blend with cayenne, fenugreek, cardamom, cumin, and allspice …. just to name a few of the ingredients.  Sounded like a strange combination but it all worked very well together and was nicely spicy.

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  • 1 pound mahi mahi fillets (3-4 pieces)
  • olive oil
  • seasoning

Oil baking sheet well.  Place fish on baking sheet and season both sides with desired seasoning; even just a little salt and pepper is great.  Broil about 3 inches from heat for 5 minutes.  Flip over and broil an additional 4-6 minutes until cooked through.

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Enjoy ~ Kimberly

Lobster Tails broiled with butter

It may sound like a fantastic splurge for have lobster tails for dinner, but at the grocery the other day they had frozen raw lobster tails for $6 each.  I couldn’t resist picking up a couple for dinner.  Oh so delicious.  They were about 6 o.z. each and we thawed them before cooking. I let Charles do all the hard work; he cut the shells open and made a tasty butter with lemon and garlic to drizzle over them.

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  • lobster tails
  • butter
  • lemon, garlic, salt, pepper, or any desired seasonings

Cut open top of shells and remove the first few segments of shell.

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Drizzle with butter; plain or seasoned to your liking and broil 2 – 3 inches from heat or about 1 minute per ounce; we did ours for about 7 minutes; shells will turn bright and meat will be white and lightly toasted. Serve with extra butter for dipping.

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Enjoy ~ Kimberly

Pan Seared Ocean Perch with Cilantro and Lime Salt and Fresh Salsa

This is the fish I made with yesterday’s flavored salt post. I loved this; so much so that all I could think about was making so fish tacos with it next time.

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Season perch with cilantro lime salt on top side.  Heat olive oil in medium – large skillet over medium heat.  Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.

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Serve with rice and salsa.

Enjoy ~Kimberly

Fried Catfish Fillets

I love good catfish, it’s hard to find in the stores most days and I’m not much of a fisherman so when my boss got in a case of catfish fillets for a banquet I had to get some of the extras from him.  It was a very mild farm raised catfish.  So moist and tender; I like a combination of cornmeal and flour; I always have troubles getting it seasoned just right but I hate to overdo.

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  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tbs flour
  • 1 tsp dill
  • 1 tsp garlic
  • 1/2 tsp cayenne
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

Mix together cornmeal, flour, and spices.  Adjust to your liking.  We enjoy a bit of heat and a salty mix; this however wasn’t overly seasoned in any way so  I added a sprinkle of cayenne and salt after frying.

Heat about 1/4 – 1/2 inch of oil in a large skillet.  Toss fish fillets in flour mixture and shake off excess. Our fillets were cut in half and about 3 o.z each I would estimate.  Once oil is hot fry for about 3 minutes each side or until fish flakes easily.

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Enjoy ~ Kimberly

Lemon and Thyme Pan Seared Ocean Perch

We love fish.  Just about every kind fixed just about any way.  Today we went with a pan seared ocean perch.  Just a simple seasoning and a little olive oil.  Good texture, not a very “fishy” fish,  and it’s quick and easy to make.

  • 1 pound perch fillets
  • 2 Tbs olive oil
  • salt, pepper, thyme
  • 1 lemon

Heat olive oil in large skillet over medium high heat.  Season fish with salt, pepper, and thyme.  Add seasoned fish to skillet and cook for about 3 minutes each side until cooked through.

While cooking sprinkle with the zest of one lemon and finish by squeeze juice of half the lemon on top.

Enjoy ~ Kimberly

Teriyaki Rice with Stir Fry Vegetables

Just a quick post for tonight’s dinner. I fixed some stir fry vegetables with rice and fish.  Very tasty and easy to do.  I had a frozen vegetable blend with asparagus and squash but any combo will do.

Teriyaki Rice with Stir Fry Vegetables

  • 1 1/2 cup chicken stock
  • 1/4 cup teriyaki sauce
  • 3/4 cup long grain jasmine rice
  • 16 o.z. mixed stir fry vegetable blend

Bring stock and teriyaki to a boil.  Add rice and reduce heat simmering for about 15 minutes or until rice is tender.  Meanwhile in skillet heat vegetables over medium high heat for about 5 minutes or until thawed and warm (you could use a microwave if you prefer).  Add vegetables to rice during last few minutes of cooking.  Remove rice and vegetables from heat and allow to rest covered for about 5 minutes.   I served mine with swordfish today ~ I cooked the fish with some teriyaki and topped with a little red hot sauce for an added kick.

Enjoy ~ Kimberly

Grilled Halibut

Just a quick post today for the halibut Charles grilled yesterday.  It was very simple and quick to make.  Only about 8 minutes total cook time and a simple seasoning made for a fast lunch.  Adjust the cooking time if using a different type of fish; not all types are great for grilling but halibut being a fairly firm fish is ideal; it is relatively low in fat so make sure and oil your grill well or brush with olive oil while cooking.

Grilled Halibut

  • 2 halibut steaks about 6 o.z. each
  • salt, pepper, and paprika

Heat grill to high heat.  Oil grates and reduce to a medium high type heat.  If using charcoal it will still be direct heat, but lift rack up a notch or two.  Season fish and place on oiled grates; cook or about 4 minutes each side; until fish flakes easily with a fork.

Enjoy ~ Kimberly

Lemon Thyme Mahi Mahi

I realized today I haven’t posted many fish techniques.  We have seafood and fish quite a bit but apparently I’ve not documented many recipes.  Today we went with a pan seared and steamed approach.  I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful.  Thyme always brings up a nostalgic sort of feeling when I smell it warming.  I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!

Lemon Thyme Mahi Mahi

  • 2 Mahi Mahi fillets about 5 o.z. each
  • 1 tsp olive  oil
  • salt, pepper, and paprika
  • zest of one lemon
  • juice of half a lemon
  • 1 tsp thyme
  • 2 Tbs butter

Warm non-stick skillet over medium high heat.  Add olive oil.  Season fish with salt, pepper, and paprika.

Add to hot skillet; cook for about 2 minutes.  Flip over and cook an additional minute.  Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner.  Allow to steam for an additional 2 minutes before serving.  Pour pan juices over fish.

Enjoy ~ Kimberly

Horseradish Tartar Sauce

Just a quick post today I’ve got a very busy day at work ahead and thought I would get my post up before the exhaustion hits me tonight! I mentioned this tartar sauce yesterday in my fish sandwich post.  I liked the little bit of a kick from the horseradish and the lime added just the right flavor.  I use a homemade pickle relish that we preserved last season but any sweet relish or your favorite kind will work great.  Try to work with flavors you like for the best results.  I sometimes add spices and herbs but I thought I would keep this simple today.

Horseradish Tartar Sauce

  • 1/2 cup mayonnaise
  • 1 Tbs horseradish
  • 2 Tbs pickle relish
  • 1 tsp mustard
  • 1 tsp lime
  • salt and pepper

Mix together all ingredients and chill until ready to serve.

Enjoy ~ Kimberly