Number of Servings: 2Ingredients: 2 Trout fillets, about 6 ounces1/2 Teaspoon lemon pepper1 Tablespoon margarine, divided use2 Tablespoons sliced almonds1 Tablespoon lemon juiceLemon wedges and parsley or watercress sprigs for garnishInstructions: Pat trout dry and sprinkle with lemon pepper. Place 1 teaspoon margarine in 9-inch glass pie plate. Microwave, uncovered on high for 45 seconds, or until melted. Stir in almonds; toss to coat. Microwave on high for 3 minutes, or until lightly golden brown, stirring once. Let stand 5 minutes and reserve.
Place remaining 2 teaspoons margarine in a microwave-safe (7 x 11 inch) dish. Microwave on high for 45 seconds to melt. Stir in lemon juice. Coat fish mixture and arrange skin side down in dish. Tuck under thing edges to make an even thickness. Cover loosely with waxed paper. Microwave on high for 2 1/2 minutes and allow to stand, covered, for 2 minutes. Cook just until fish flakes easily when tested with a fork. Transfer fish to warm plates and sprinkle with toasted almonds. Serve immediately with lemon wedges and parsley garnish.
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This recipe is grilled and served on a cedar plank at Cameron Mitchell Restaurants. If you do not have a cedar plank you can also grill with cedar or hickory chips to add the desired flavor.Number of Servings: 1Ingredients: 1 Salmon Filet (6-8 oz. piece)2 pieces Grilled Zucchini, sliced 3/8" thick on bias1 piece Grilled Red Pepper, 1 1/2" x 2 1/2" triangle1 piece Grilled Yellow Pepper, 1 1/2" x 2 1/2" triangle2 pieces Honey Balsamic Eggplant2 pieces Asparagus1 tsp Honey Balsamic Glaze (see ingredient details below)1 oz Portabella Relish (see ingredient details below)1 Tbsp Sundried Tomato Pesto (see ingredient details below)Olive Oil as neededSalt and Pepper as neededParsley Butter as needed1 Tbsp Goat CheeseMinced Parsley as neededHoney Balsamic Glaze2 cups Balsamic Vinegar1 cup HoneySalt and Pepper to tastePortobella Relish3 large Portobellas, stem and underbelly removed1 Tomato, julienned24 leaves Whole Fresh Parsley (leaf only)1 tsp salt and pepperMarinade for Grilling Portobellas1/2 cup Balsamic Vinegar1/2 cup Olive Oil1 tsp Fresh Chopped Parsley1 tsp Fresh Chopped Thyme1 tsp Salt and PepperSundried Tomato Pesto2 cups Sundried Tomatoes, rough chop by hand1 large Shallot, minced2 Scallions, bias cut3 Tbsp Red Wine Vinegar1 1/2 cup Olive OilSalt and Pepper to tasteInstructions: To prepare Sundried Tomato Pesto simply combine all and let sit for 24 hours, reserving for service.
In preparing the Portobella Relish first marinate portobellas in
balsamic, olive oil and fresh herbs for 10 minutes. Remove from
marinade and grill on both sides until done. Remove from grill and
cool. Cut portobellas in half and julienne, must be thin. Toss cut
portobellas, tomatoes, parsley and reserved liquids together and hold
for service.
To prepare the Honey Balsamic Glaze place vinegar and honey in
saucepan. Reduce by 1/2 until it has a glaze consistency. Season with
salt and pepper. Cool and reserve for service.
Cut eggplant in 3/8" discs and lay out flat on a sheet tray.
Sprinkle liberally with kosher salt and let rest for 10 minutes (this
draws the bitterness out of the eggplant). Rinse the eggplant under
cold water and place in a mixing bowl. Season with olive oil, parsley
and salt and pepper. Over a medium high grill, grill eggplant on one
side only, turning once to create nice grill marks. Remove from grill
and brush heavily with balsamic glaze. Must be glazed immediately and
heavily before the eggplant cools. Cool down and reserve for service.
To prepare the grilled vegetables cut zucchini on a 3/8" bias and
place in a mixing bowl. Cut peppers in half, remove the seeds and white
pith, then cut in quarters. Cut the quartered bell peppers in half
diagonally and place in mixing bowl. Season with olive oil, parsley and
salt and pepper. Grill on medium high grill, one side only, making nice
grill marks. Cool and reserve for service as well.
Arrange vegetables on cedar plank. Shingle eggplant and zucchini on
bottom and top with peppers. Season salmon with olive oil and salt and
pepper. Then place on cedar plank and bake to desired doneness. Once
cooked, top veggies with sundried tomato pesto, portobella relish and
honey balsamic glaze. Brush salmon with butter. Top veggies with
salmon. Place portobella relish on top of salmon. Place asparagus
behind the plank on the platter. Garnish with goat cheese and parsley.
Source: Cameron Mitchell Restaurants
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Number of Servings: 4Ingredients: 1 pound catfish, cut into 4-servings1/2 cup prepared chunky salsa2 tomatillos or green tomatoes, chopped (about 1/2 cup)1 tablespoon chopped fresh cilantro2 teaspoons lime juice1/4 teaspoon ground corianderFresh cilantro sprigsInstructions: Pat fish dry with paper towels. Arrange in an 8-inch square glass
baking dish so that pieces are toward the sides of the dish. Combine
salsa, tomatillos, cilantro, lime juice and coriander. Spoon mixture
over fish. Cover with vented plastic wrap. Rotating dish midway through
cooking, microwave on high 3-4 minutes, or just until fish flakes
easily when tested with a fork. Serve on a heated tortilla garnished
with sprigs of cilantro.
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Average: 3.8 (4 votes)
