by zan@zeliciousrecipes.com | Favorite Recipes, Fish
This is probably not the lightest dish! But the infamous “they” said that fish has a high water content and when you fry it in oil, the fish itself does not absorb the oil, so if you put that delicious crispy skin aside, you can actually still have a healthy meal. ;-). Trout is a great local fish that we find often at the markets in Colorado. The trout is brought in fresh, and you can sure taste the difference!
This was another inspiration from my favorite guide – “The Flavor Bible“, pairing the fresh trout with butter, sage, capers and lemon. It’s actually super fast and easy to cook!
Ingredients:
- 1 cup organic canola oil
- 3 whole trout
- 1/2 cup flour for dredging
- 6 tbsp butter
- 20 sprigs of fresh sage
- 3 tbsp of capers
- rock salt
- 2 tbsp fresh chopped Italian parsley
- lemon as needed
Directions:
Sprinkle rock salt on the inside and outside of the fish. In a large deep skillet, add the oil to medium-high heat. Pat the capers dry and add to the oil. Once the capers pop, you can remove them with a sieve and place onto a paper towel to drain some of the oil. Dredge the fish in the flour, then place the fish into the oil. Cook for 3-5 minutes on each side, depending on the thickness. Meanwhile, in a small saucepan add the butter to medium high heat. Once hot and bubbling, add in the sage leaves. Cook until sage becomes crispy and the butter turns brown. Make sure not to burn the butter. Remove the fish and place onto a platter. Pour the sage butter onto fish and sprinkle with the parsley. Serve with lemon wedges. This served 5 hungry adults. Also served with the side dish of Haricot Vert (with Almonds and Parmesan).
by zan@zeliciousrecipes.com | Favorite Recipes, Meats, Paleo, TOP Five
I’m always trying to find new and different flavors to combine with pork chops, other than the traditional apple. So, I reached for my ever trustworthy and inspirational book, “The Flavor Bible“. It had all of these ingredients listed in the “affinities” section. And I actually did get the thumbs up from my hyper-critical-foodie-son to add it to my blog. Hope you enjoy!
Ingredients:
- 4 Pork loin chops
- 3 organic peaches or 1 bag frozen peaches (thawed), chopped into 1/2″ chunks
- 12 fresh sage leaves, fried
- 12 leaves, small slices
- 2 tbsp of butter (if Paleo and avoiding dairy, use olive oil)
- 3 tbsp balsamic vinegar
- Drizzle of balsamic reduction (recipe here)
- salt and pepper to taste
In an iron skillet, on high heat, melt 2 tbsp of butter. Salt pork chops. Add the pork chops and cook 5 minutes on each side until internal temperature reaches 135 degrees. Remove pork chops and let rest. Add in 1 tbsp butter, balsamic vinegar and reduce down, cooking about a minute. Add in the chopped peaches, and sliced sage, stir around to cover and cook until semi-soft, approximately 3 minutes. Remove peaches and place on top of pork chops. Drizzle balsamic reduction over peaches and pork. Add salt and pepper to the dish and place 3 fried sage leaves. Serves 4.
by zan@zeliciousrecipes.com | Fish, Salads
Tilapia goes great with prosciutto and Sage, by adding lots of flavor to this mild fish. Here are the list of ingredients:
- 1.5 lbs. Tilapia filets
- 2 tbsp Butter (1 tbsp at a time)
- 1 tbsp EVOO
- ⅓ cup chopped Shallots
- 5 slices of medium thick Prosciutto chopped
- ⅓ cup chopped Sage leaves
- Salt
- Pepper
Directions: place 1 tbsp butter in pan on medium high heat, add prosciutto. Cook prosciutto for approximately 5 minutes or until crispy, remove and place on a paper towel to drain additional fat. Leave the liquid in the pan, add the 2nd tbsp of butter and oil, and add the shallots and sage. Cook until both shallots and sage are crispy. Strain them leaving liquid in the pan, and place on paper towel. Turn heat up to high and add tilapia filets, searing each side to make it crispy, approximately 3 minutes on a side. (Add more butter if liquid does not cover base of pan). Cook until fish is flakey, but do not over cook. Remove fish to a plate. Quickly warm up prosciutto, sage and shallots, approximately one minute, then place on top of fish. Serve with Arugula salad (below).
Arugula Salad ingredients
- 4 cups Arugula
- 1 ripe Anjou pear
- 5 strips of bacon chopped in ½” pieces
- ⅓ cup feta cheese
- 3 Tbsp. EVOO (oil)
- 1 Tbsp. Balsamic Vinegar
- Salt
Toss the arugula with olive oil, then add salt. Add other ingredients and toss again, add in the balsamic.
Serves 4 people
