Tag: lemons

Parmesan Panko Baked Fish

 

I grew up in Georgia and have lived here most of my life, except for the few years we lived in Florida. Other than missing my family and friends, Florida was great. My favorite things about living there, in no particular order are the beach was a short drive from the house, we had fabulous seafood restaurants at our disposal, we were able to get the Florida resident discount on Disney tickets, I loved my house, and the fresh seafood market was a huge bonus!

Greg and I are both fish lovers. Even though fresh seafood is less convenient, we still try to fit fish into our diets regularly. We both like fried fish, but I do not fry. So, we mostly grill fish, shrimp, or any seafood. That is until I found this recipe.

I first tried this recipe a few months ago. I immediately shared it with our son, who also cooks fish regularly. We all agreed this was the best recipe we had ever tried. I have been cooking for many years, and this is the all-time fish winner!

The butter and mayonnaise work so well with the Panko and Parmesan. The lemon and other seasonings add more flavor; the end flavor is off the charts! I have yet to try it on all fish, but it is delicious on snapper, grouper, and flounder.

Most of these ingredients are pantry staples at our house. This recipe is about as simple as it gets and comes together fast. I hope you enjoy it as much as we do!

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Parmesan Panko Baked Fish

Course Main Course
Author Amye Melton

Ingredients

  • 4 fish fillets
  • salt and freshly ground black pepper
  • 3/4 cup plain panko
  • 3/4 cup shredded Parmesan cheese
  • 3 tablespoons butter room temperature
  • 3 tablespoons mayonnaise
  • 1 to 1 1/2 teaspoons Worcestershire sauce
  • dash Tabasco sauce
  • 2 large lemons zest & juice one lemon, slice the other

Instructions

  • Dry fish well using paper towels. Sprinkle with salt and pepper. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Place fish on pan and set aside.
    Preheat oven to 425°F.
  • In a medium bowl, add the panko, Parmesan, butter, mayonnaise, Worcestershire sauce, Tabasco sauce, and juice of one lemon and the zest. Using the back of a spoon mix together.
  • Pinch mixture together and place on top of fish until each piece is covered with the panko mixture.
  • Bake in preheated oven for 10 to 15 minutes, depending on the size of fish.
  • Serve with lemon slices.

Notes

This is also delicious grilled!

Continue reading Parmesan Panko Baked Fish

Lemon-Ginger Fish

 

Lemon-Ginger Fish

I often become so focused on new recipes that I forget about wonderful older recipes. Lately, I have enjoyed the time spent looking through old recipes. As I revamp recipes to make them keto-friendly, my family gets to savor these old favorites again!

This Lemon-Ginger Fish is terrific! Fresh ginger and lemon are fabulous on this mild codfish. If you thaw your fish in the refrigerator beforehand, this meal comes together in a flash!

For additional healthy fat in your diet try the Orange-Pepper Salmon version of this recipe. Served on the fresh spinach, this could be a complete meal but it is great with riced cauliflower on the side as well.

Lemon-Ginger Fish
 
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Serves: 4
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Ingredients
  • 1 lb. fresh or frozen cod, or other firm white fish
  • 2 small lemons
  • 1 tbsp. grated fresh ginger
  • 1 packet Stevia
  • ¼ c. butter
  • 2 5-oz. pkg. fresh baby spinach
  • 2 tbsp. water
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
Instructions
  1. Thaw fish, if frozen. Rinse and pat dry; cut into four portions. Thinly slice one of the lemons. Remove zest and squeeze juice from the remaining lemon. In a small bowl combine lemon zest and juice, ginger, and sugar.
  2. In a large skillet melt butter over medium heat. Add fish; cook 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture to the pan. Cook covered, 2 to 3 minutes or until fish flakes easily. Using a slotted spatula, remove fish; cover and keep warm.
  3. For sauce, add lemon slices to juice mixture in skillet; cook 2 minutes or until slightly thickened.
  4. Meanwhile, place spinach in a very large bowl; sprinkle with the water. Microwave 2 minutes or just until wilted, tossing after 1 minute.
  5. To serve, divide spinach among shallow bowls, top with fish, lemon slices and sauce. Sprinkle with salt and pepper.
Notes
Orange-Pepper Salmon:
Prepare as directed, except substitute salmon for the cod and 2 small oranges for the lemons. Omit ginger; add ¼ tsp. crushed red pepper to the juice mixture.


Nutritional Information:
Lemon-Ginger Fish: 3g Net Carbs; 2g Fat; 20g Protein; 200 Calories
Orange-Pepper Salmon: 6g Net Carbs; 26g Fat; 28g Protein; 375 Calories

 

Greg’s Smoked Boston Butt

Greg's Smoked Boston Butt

 

Memorial Day and grilling go hand in hand. I don’t recall ever spending the holiday when we did not grill. When I was growing up, it was Uncle Tab grilling chicken over his big homemade pit with all of the family gathered ’round. Things changed once we moved away from family and we started traditions of our own.

One of the oldest recipes on NJSD was this delicious smoked Boston butt! I initially shared this recipe in 2011, shortly after I started NJSD. Greg began cooking this years ago and has made a few adjustments over the years, but this is the original recipe. Occasionally he will smoke the butt at a lower temperature and cook it slightly longer. Sometimes he will change up the mop recipe a bit. You can use this recipe as a guide and make it your own.

I can usually find Boston Butts on sale around the spring and summer holidays. I buy two so that I can freeze one for later. This Boston Butt is perfect served with your favorite baked beans and my cousin’s Twisted Slaw, click here to go straight to her recipe.

I hope to have my app icon up and running by this weekend.  I am computer challenged when it comes to setting up some of this stuff.  I hope to get a little help with that soon.  I have only come up with one app icon that I truly like but here’s a sneak peak.  What do you think?

 


Greg's Smoked Boston Butt
 
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Ingredients
  • 1 (5-7 lbs.) Boston butt (bone-in pork shoulder roast)
  • Rubber gloves
  • Ingredients for rub mix:
  • ½ c. brown sugar
  • 6 tbsp. black pepper
  • 6 tbsp. salt
  • 4 tbsp. garlic powder
  • 4 tbsp. onion powder
  • ½ c. paprika
  • Ingredients for mop sauce mix:
  • 2 c. white vinegar
  • 2 tbsp. salt
  • 2 tbsp. black pepper
  • 3 small onions, sliced thin
  • 3 lemons, 2 sliced thin, 1 squeezed
  • ½ c. water
  • 1 jalapeno pepper, sliced thin
Instructions
  1. To make rub, mix brown sugar, black pepper, salt, garlic powder, onion powder and paprika together. Sprinkle rub over the pork and massage onto meat. Cover and refrigerate 8-24 hours.
  2. Prepare smoker or grill for indirect grilling. Greg keeps his grill at 225 degrees.
  3. To make mopping sauce, mix white vinegar, salt, black pepper, onions, lemons, water and jalapeno peppers.
  4. Place roast, fat side up on hot grate. Make sure you don't place it directly over the heat source. Close grill and cook 12 to 16 hours, or until internal temperature reaches 195-200 degrees. Mop the butt every hour. When done, remove butt from grill. Cover with aluminum foil and let rest for about 1 hour. With rubber gloves on, pull the skin and fat away from roast. With your fingers pull the pork into bite-size pieces. Discard fat, if desired. (You can also chop the meat if you prefer.) Serve alone or on buns with your favorite barbecue sauce.

 

Russian Tea

russian-tea

Just a month ago I wondered if it would ever get cold enough to enjoy all of the winter treats that I love so!!  To my delight it has!  We have perfect weather here in the south, usually.  It seemed that summer would never end this year, though.

One of the cold weather treats I enjoy is Russian Tea.  My friend, Sherri, has been making this deliciously warm spiced tea around the holidays for years.  It’s easy to make ahead and keep in the refrigerator.  Just warm it before serving.  You can sweeten to taste with granulated sugar is you prefer but I make it sugar-free and serve with different sweeteners.  It’s great to serve at teas or cookie swaps, or any Christmas party for that matter.  Make plenty because this WILL be the hit at your party!

Russian Tea
 
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Ingredients
  • 7 c. water
  • 2 cinnamon sticks
  • ½ tsp. whole cloves
  • 1 family size tea bag
  • 6-oz. unsweetened pineapple juice
  • Juice of 2 oranges
  • Juice of 1½ lemons
Instructions
  1. In a Dutch oven, combine the water, cinnamon sticks, cloves, and tea bag. Bring to a boil. Cover and remove from heat. Let stand for 30 minutes.
  2. Remove the cinnamon sticks, cloves, and tea bag. Shake the pineapple juice well and add to the boiled mixture. Add juice of oranges and lemons. Stir to combine.
  3. Serve warm with a cinnamon stick. Set up a serving bar with sugar cubes, honey and Splenda and/or Stevia.
  4. Store in refrigerator.