Have a Fish and Creole Dinner
Monday, August 25th, 2008Citrus Fish
Serves: 6
2 cups all purpose flour
1 tbs. grated lemon rind
1 1/2 tsp. salt
3/4 tsp. pepper
1/2 cup milk
1/2 tsp. hot sauce
2 lb. perch fillets (about 12 fillets)
1/2 cup canola oil
1/3 cup orange juice
3 tbs. lemon juice
2 tbs. chopped fresh parsley
Garnish with lemon wedges, orange slices or even parsley sprigs
1. Combine flour and next 3 ingredients in a shallow dish. Stir together the milk and hot sauce. Dredge fillets in flour mixture, shaking off the excess; dip the fillets in the milk mixture and dredge again in the flour.
2. Cook the fish in 1/2 cup hot canola oil in a large skillet over medium high heat for 2 to 3 minutes on each side or until the fish just flakes with a fork.
3. Bring the orange juice, lemon juice and chopped parsley to a simmer in a small saucepan over medium-high heat; serve with fish fillets. Garnish with lemon, or orange wedges and the parsley springs if desired.
Okra Creole Dish
Serves: 4
3 bacon slices
1 package of frozen cut okra (do not thaw out)
1 can chopped tomatoes
1 cup frozen seasoning blend (do not thaw out)
1 cup frozen cut corn (do not thaw out)
1/2 cup water
1 tsp. Creole seasoning
1/2 tsp. salt
1/4 tsp. pepper
Hot cooked rice (optional)
1. Cook the bacon in a Dutch oven until it is crisp; remove the back and drain on a paper towel. Reserve the drippings in the oven. Crumble the bacon.
2. Cool frozen okra and the next 7 ingredients in the hot drippings in the oven over medium high heat, stirring occasionally for about 5 minutes. Reduce the heat to low; cover and cook for 15 minutes or until the vegetables are tender. Top with the bacon. Serve over the rice is desired.
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Earthly Eating Recipe
Onion Soufflé
Serves: 8
4 medium Vidalia or sweet onion, chopped (about 4 cups)
1 1/2 tsp. salt, divided
1/2 tsp. dried thyme
Non-stick cooking spray
10 white bread slices, crusts removed
1 can evaporated fat-free milk
3 large eggs, lightly beaten
1 1/2 cups shredded Parmesan cheese
1. Place the onions, 1/2 tsp. of salt and thyme in a large skillet coated with the cooking spray. Cook over medium heat. Cover and stir occasionally for about 25 to 30 minutes or until the onions are golden brown. Remove the lid and cook until the liquid is evaporated.
2. Pulse the bread slices in a food processor till the bread resembles coarse crumbs. Combine the onion mixture and breadcrumbs in a large bowl. Stir in the milk, eggs, 1 cup cheese, and the remaining salt. Pour into a 1 1/2-inch soufflé baking dish coated with nonstick cooking spray. Sprinkle evenly with the remaining cheese. Bake at 350 degrees for 25 to 30 minutes or until the top is golden brown the dish is set.
Happy Eating!
