Greg has been on three deep sea fishing trips out of Destin, Florida this summer, and has another trip planned in the fall. I’m not complaining; we have a freezer full of fish right now, and I love that! Lately, I have cooked fish at least once a week and sometimes twice. At the moment, I am hooked on three different recipes. I shared Fish with Soy Glaze and Cucumber Salsa a couple of weeks ago and will be sharing the third one in the next few weeks. If you have any fish recipes that you would like to share, please send them my way. I love a tried and true recipe! My email address is email@example.com.
This delicious and easy recipe came from my friend, Melanie. I have known Melanie for years since are related by marriage. It wasn’t until I moved to the country that I had spent time with her, though. We enjoy a good shopping trip and, of course, a nice lunch out now and then. How perfect that Mel gave me this recipe! Her husband is a pecan, farmer. She shared the recipe for Parmesan-Pecan Crusted Fish about a year ago, but I only tried it recently because I have the fresh fish. The recipe calls for Asiago and Parmesan, but with only Parmesan on hand that is what I used.
Parmesan Pecan Crusted Fish
- ⅔ c. panko
- 1 c. shredded Parmesan cheese (or ½ c. shredded Parmesan and ½ c. shredded Asiago)
- ½ c. finely chopped pecans
- 1 tbsp. dried Italian seasoning
- 1 tsp. paprika
- 1 clove garlic, minced
- 1 tsp. lemon zest
- 2 tbsp. minced fresh parsley
- salt and freshly ground black pepper to taste
- 2 tbsp. pecan oil (or Extra-Virgin Olive Oil)
- 2 tbsp. mayonnaise
- Extra-Virgin Olive Oil or Vegetable Oil
- Preheat oven to 375°F.
- Drizzle a baking sheet with olive oil and set aside.
- In a medium bowl, mix panko, Parmesan (& Asiago if using), pecans, Italian seasoning, paprika, garlic, lemon zest, parsley, ½ tsp. salt, and ½ tsp. freshly ground black pepper. Drizzle with pecan oil and stir to coat crumbs.
- Place fillets on baking sheet. Brush ½ tbsp. mayonnaise on the top of each fillet. Sprinkle with salt and pepper. Press the panko mixture thickly on top of the mayonnaise on each fillet.
- Bake at 375°F for 12 - 15 minutes. Rest 5 minutes before serving.
- Serve with lemon wedges
When I first read this recipe, I must admit that I was a little skeptical. However, because I have a freezer full of fish, I decided that I didn’t have much to lose by trying it. My family is so glad that I did! It is incredible and the best “new” recipe I have tried in a while.
Greg has been on three deep-sea fishing trips in the last six weeks and has another trip planned in October. It seems like this is happening more frequently than it did when we lived in Florida! However, we have snapper and grouper galore, which makes me a happy wife. Both are favorites at our house, and I have been cooking fish at least once, sometimes twice, a week lately. I was in a rut using the same recipes, so I started looking for something new. I found this recipe in Big Bowl of Love by Cristina Ferrare have now made this a few times, and I’m still impressed with how easy and delicious it is.
I make the cucumber salsa and the sauce several hours ahead and store in the refrigerator. By doing this, I can have the fish prepared in very little time. It’s delicious with mashed potatoes or mashed garlic potatoes! I buy the toasted sesame seeds in the Asian section of the supermarket rather than toasting them myself.
Fish with Soy Glaze and Cucumber Salsa
- Cucumber Salsa:
- 1 cucumber, peeled, seeded, and chopped
- 1½ tsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 2 scallions, chopped
- 1 tbsp. chopped cilantro
- ¼ c. low-sodium soy sauce
- ¼ c. rice wine vinegar
- ¼ c. sugar
- 2 tbsp. dry white wine
- 6 (3-oz.) flaky white fish fillets
- ½ c. all-purpose flour
- 4 tbsp. olive oil
- 1 tbsp. toasted sesame seeds
- Make the cucumber salsa first. In a bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside. You can make the salsa the day before and store in the refrigerator.
- To make the sauce, in a medium saucepan over low heat, stir together the soy sauce, vinegar, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.
- Dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Sauce the fish for 2½ minutes on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lid. Cook until the fish is cooked through, about 5 to 6 minutes.
- Place the fillets on a platter, and pour the pan juices over the top. Serve immediately with a sprinkling of sesame seeds and the salsa on the side.
I have mentioned many times in the past that I have seasonal recipes. I love chicken and dumplings, apple pie, and soup, but I usually prepare those dishes in the fall and winter. Salads are a favorite of mine, along with lemonade and ice cream. Those dishes are generally reserved for the summertime. I thought I would share some of my favorite recipes, already on NJSD, that I prepare throughout the summer months. To see the recipes, click on the recipe names below. Enjoy!
Strawberry & Blueberry Salad with Almonds
On of my all-time favorites, this salad is amazing!
If you are a fish lover you must try this dish!
This salsa compliments just about any grilled poultry, meat, or fish wonderfully!
Apricot-Balsamic Glazed Chicken
Delicious every time!
A refreshing treat for hot summer days!
Smoky Gouda Grits and Shimp
My new favorite summer dish!
Fruit with Wine and Mint
Customize this with fruit of your choice!
Garlic Grilled Tomatoes
I pick up Roma tomatoes every time I’m in the store, during the summer, to be prepared to make these!
Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
Peach Ice Cream
Summer would not be complete without homemade ice cream!
It’s that time of year again…time for my top picks. I love posting my top picks…mostly because I love making the collage pictures. Silly, right? I also like revisiting the recipes. This has been a year of big changes for Not Just Sunday Dinner. First I moved my blog from Blogger to WordPress. I actually did it myself, with the help of a few really nice tech support people. I’m not a very tech savvy person, so that alone was a big accomplishment. Then I took on the huge job of changing all recipes to print format. I’m really proud of that feature and I hope you enjoy it as well. I have started a rephotographing project that I’m still working on. I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.
When looking back I really had some great recipes in 2014, if I say so myself. No, I do not develop my own recipes (usually). Like many, I change up recipes that I have made several times. My recipes come from family, friends, magazines, cookbooks, etc. Picking my top 10 for 2014 was a difficult job. I made a list of 26 recipes to start with. Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes. Please join me in looking back over the year, in no particular order.
1. Amaretto Almond Cheesecake
2. Snapper Hemingway
3. Greek Salad Dressing
5. Pretzel Dogs
6. Butternut Squash Enchiladas with Salsa Verde
7. Heirloom Tomato Salad with Lemon Vinaigrette
8. Scalloped Sweet Potatoes
9. Southwestern Corn Pudding
10. Blarney Blue Cheese Chips
Have you started making plans for Father’s Day? Thinking of taking dad out for his big day? I have a wonderful alternative…Snapper Hemingway! This is the most delectable fish dish you will ever taste! Your dad will feel loved and special when you prepare Snapper Hemingway for him!
As many of you know, I turned 50 last month. Yep, I’m old! Greg planned a special night out with friends. We went to Chart House in Savannah for a wonderful meal, then to Savannah Smiles to listen to great piano playing. I had to go on stage and I was totally embarrassed but that’s another story for another day. Chart House is one of those restaurants that we only go on special occasions. I’ve never had anything I didn’t like and the location in Savannah is beautiful, located in the oldest masonry building in Georgia and located on the river.
Notice the top of my menu!
I had the Snapper Hemingway…kinda…I substituted grouper. The snapper is wonderful but I must say, grouper is probably my favorite fish. You can use any firm white fish for the recipe. If it’s available in your area you could use sea bass, grouper, pompano, or cod. Don’t skimp on the crab meat, make sure to buy jumbo lump crabmeat. I know, its expensive right now, (mine was $26 lb.), but this is for dad after all. I was able to stop in Joe Patti’s last weekend while on a whirlwind trip to Pensacola. I didn’t even see the beach, but you know I’m going to Joe Patti’s if I’m in Pensacola!
If you substitute the snapper I would love to hear back from you. Just comment and let me know which fish you used. Enjoy and I hope all dad’s have a great day!
- Shallot Butter:
- ¼ c. shallots, peeled and chopped fine
- 10 oz. butter, room temperature, cubed 1"
- 2 tbsp. fresh lemon juice
- ¼ c. heavy cream
- Seasoned Flour:
- 2 c. all-purpose flour
- 1 tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. white pepper
- 1 tsp. paprika
- ¼ tsp. salt
- Egg Wash:
- ½ c. milk
- 1 lg. egg
- 1½ c. Club cracker crumbs
- 1½ c. fresh Parmesan cheese, grated
- 4 (6-oz.) snapper fillets
- 8-oz. jumbo lump crabmeat
- 1 oz. vegetable oil
- Chopped fresh parsley, garnish
- Preheat oven to 350°.
- Prepare shallot butter: Over medium heat saute shallots in 2 oz. butter until golden brown (about 3 minutes). Add lemon juice and reduce by half, then whisk in heavy cream and reduce by half again. On low heat, whisk in remaining butter, one piece at a time, stirring until melted before adding another. Set aside in warm area.
- Prepare seasoned flour: In a mixing bowl combine flour, garlic powder, onion powder, white pepper, paprika, and salt, set aside.
- Prepare egg wash: Whisk egg and milk together, set aside.
- To prepare: Heat oil, in a sauté pan, over medium heat.
- Dust fish fillets with seasoned flour, dip into egg wash, then place into breading mixture pressing breading into fish. Coat all sides of fish completely.
- Add fish to hot oil and cook until golden brown on both sides, only turning once. Remove from pan to a cookie sheet. Repeat with remaining fillets and place in 350° oven until cooked in the center (about 6 to 8 minutes).
- In the meantime, heat crabmeat in a small pan with about 3 tablespoons of water. Be careful not to break up the crabmeat. Drain before serving.
- To plate the fish: Place the fish in the center of plate. Divide heated crab between fillets. Spoon lemon shallot butter over crabmeat. Sprinkle with chopped parsley.