All the early vegetables like the cucumbers, cauliflower, beets, etc. have been harvested and put up for winter. But there are still some of the most delicious vegetables left and tonight’s menu takes advantage of all those late veggies. Fire up the grill and get ready for grilled salmon over a succotash of smoked charred corn, carrots, tomato, and roasted red pepper served in a smoky buttery broth.
Bacalhau no Forno is a traditional Portugal dish of salted cod, potatoes, onions, and olives roasted in the oven on a slow low heat. I like to bake it as a casserole in individual souffle dishes. It has excellent presentation, is simple to prepare, and I cannot find the words to tell you how well these flavors blend into golden deliciousness!
Cajun spiced grilled tilapia, in a flour tortilla with plum tomatoes, leaf lettuce, alfalfa sprouts, hot mustard, and mango ketchup.
Ahh, beans, beans a wonderful food…. Okay, I’ll stop there as it is a really awful, and childish, poem my husband likes to quote on occasion. But that aside, beans really are a wonderful food. Naturally nutritious and a great source of protein and fiber they were a staple of my diet back in my vegetarian days. Need more reasons to love beans, these bad boys offer a myriad of health benefits. Oh, and guess what, they are delicious!
I love the freshness of dill and there are two things that blend well with dill: eggs and salmon. Well, three if you include pickles. For today’s breakfast, I’m blending dill, smoked salmon, and eggs. I will leave the dill pickles for another time. This is a fresh and tangy breakfast that awakens the senses and gets your day off to a great start.
Tonight try this light meal, Mahi coated in a parmesan and herb breading drizzled with lemon verbena butter with a promise of full flavor in every bite. Serve it with a simple dish of zucchini and red peppers. Crank up the wow factor by spiraling the zucchini. Simple, easy, delicious!
In a blender combine 1/2 stick of butter, the juice from 1/2 a lemon, and 2 – 3 lemon verbena leaves. Blend well. Cover and refrigerate until firm, at least 30 minutes.
Rinse and pat dry Mahi fillets. Salt and pepper to taste.
In a small bowl mix 1 1/2 cups panko breadcrumbs, ½ cup grated parmesan cheese, 1 teaspoon dried basil, and 1 teaspoon dried oregano. Place in a shallow dish.
Using a fork beat the whites from 2 eggs until foaming. Pour into a shallow dish.
Dredge the fillets in the egg whites shaking off excess egg. Coat with the breadcrumbs. Place in a baking dish that has been sprayed with cooking oil. Melt a few pats of lemon verbena butter in the microwave. Drizzle over the fish.
Bake in a preheated 375°F oven for 20 to 25 minutes or until the fish is opaque in the center.
While the fish bakes: slice, or spiral, 4 – 5 zucchinis. Chop 1/4 cup red pepper. Melt a tablespoon of lemon verbena butter in a skillet. Toss in the zucchini and red peppers. Sauté for 5 minutes.
Serve the zucchini with the fish and serve immediately. So Good! – Ella
Parmesan-Crusted Mahi in Lemon Verbena Butter
• 4 tablespoons butter
• Juice of 1/2 a lemon
• 2 -3 lemon verbena leaves
• 4 Mahi fillets
• 1 1/2 cups Panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 egg whites
• Salt and pepper, to taste
- In a blender add the butter, lemon juice, and lemon verbena. Blend until smooth. Refrigerate for 30 minutes.
- Preheat oven to 375°F.
- In a small bowl mix bread crumbs, parmesan cheese, basil, and oregano. Place in a shallow dish.
- Beat the egg whites until foamy. Place in a shallow dish.
- Dip the fillets in the egg whites and coat with breadcrumbs.
- Melt 2 -3 tablespoons of lemon verbena butter in a microwave. Drizzle over the fish.
- Bake for 20 to 25 minutes, or until the fish flakes when tested with a fork and opaque in the center.