I saw the Tilapia Al Forno recipe in the Wegman’s Menu Magazine and thought it sounded quick and tasty. Al forno means “from the oven” and the recipe only called for 3 things; basting oil, panko bread crumbs and fish. It also boasted being ready in 7-12 minutes. I prepared some simple Brussels sprouts and a Mediterranean side salad to accompany the crispy topped moist white fillet. Not sure if you like Brussels Sprouts? Give them a go and comment below your final thoughts. When roasted they have a wonderful sweet flavor that we love. Not to mention they are healthful cruciferous veggies; packed with fiber, phytochemicals and vitamins like K & C (could lower your risk for cancers). I also think they are super cute and I’m pretty sure I would have loved them as a kid; it’s like eating a whole cabbage in one little bite. Take that Peter Rabbit!
When seared with a light pepper crust, the creamy and sweet sea scallops pair perfectly with this crunchy jicima and Farmer’s Market veggie and sweet corn succotash.
- fresh sweet corn off the cob
- sliced zucchini
- cubed jicama (crisp, sweet root veggie like a cross between a potato and an apple)
- minced garlic
- scallops (5-6 per person)
- 2 pans heating to medium-high
Spray pans with olive oil
Add all veggies to one, stirring as needed until browned and tender crisp, about 4 minutes.
Turn other pan to high heat, Salt & Pepper Scallops, spray pan with olive oil, and add scallops, searing each side. Flip when releases from pan and browned, about 2 minutes a side
Simple & Yummy!
Sorry the pictures are not the best for this post, I was visiting and used the camera on hand and not the highest heating pans…pretend the scallops are seared and veggies colored to perfection : ).
Mom and dad had been raving about the Tiger Shrimp Elegante Enchiladas they had eaten at El Charro in Tuscon AZ. Mom wanted to make some and had purchased a jar of Salsa Verde for that purpose. Loving a good challenge, I told her we were going to make our own sauce to make it as authentic as possible. I looked up the description on the El Charro website: “Jumbo shrimp with Applewood bacon and chunks of avocado in delicious green sauce”.
This summer, our friends were kind enough to share some fresh Mahi Mahi they caught. Yum! A typical summer dinner at our house is grilled veggies and protein like boneless chicken breasts. This was an extra special treat! A little spicy citrus seasoning and some simple zucchini from the garden paired perfectly.
When I was visiting with mom she remembered a salad she had somewhere in Rehobeth beach with a delicious citrus vinaigrette. So we decided to create a Key-Lime Vinaigrette to go with a light seafood salad. It turned out fabulous, even Meat & Potato-sarus dad loved it, so I have since recreated it at home for my slowly transitioning omnivorous-but-ok-with-a-few-salad-based-meals-and-even-a-complete-herbivorous-one-occasionally hubby….