I am bumping this thread because part of my New Year's resolution is to eat healthier and to broaden my in home cooking horizons.
I found myself with no reading material on the trip home from Rob's Mother's so I bought a couple of cooking magazines at a gas station. They had some very interesting recipes. One magazine had done a spread on a Greek inspired family restaurant in Bessemer, Alabama. The recipes provided sounded terrific and happened to be allergen free for Rob!
We cooked 2 of them for dinner tonight:
The Bright Star's Greek-Styled Snapper
6 TBSPs of lemon juice
oregano to taste
Salt to taste
Ground black pepper to taste
1 cup plus 2 TBSPs extra-virgin olive oil
6 (8 oz) fresh Snapper Fillets
1/2 cup melted butter
1/2 cup flour
In a bowl, whisk together lemon juice, oregano, salt, and pepper. Add olive oil in a slow, steady stream, whisking until emulsified. Set sauce aside.
Coat each fillet evenly with melted butter. Lightly dust each fillet with flour.
In a lightly greased skillet or griddle cook fillets over medium high heat for approx. 5 minutes per side until fish is opaque and flakes easily with fork.
Pour sauce over fish and serve immediately.
This fish was very nice and light and would be a great summer meal served with a nice salad or veggie. I found that the rcipe made for quite a bit of left over emulsion so I was thinking it would be nice to steam up some broccili and layer that on a platter. Then you could put the fish on top of it and then pour the emulsion over the top of it all. Thisaway you are seasoning the fish and the broccili and you have a one plate serving meal!
It is also good with the following recipe:
Spinach and Rice Casserole
1 quart milk
1 cup butter
1/2 cup all purpose flour
3 eggs, beaten
3 (10 oz) packages of frozen chopped spinach, thawed and squeezed thoroughly dry
2 1/2 - 3 cups cooked white rice
1 1/2 cups crumbled feta cheese
1/4 cup chopped green onions
1/2 tsp salt
1/4 tsp ground white pepper (I used fresh ground black)
1/2 cup grated parmesan
1 TBSP paprika
Preheat oven to 350. Generously grease a 13X9X2 inch baking dish; side aside.
In a saucepan, heat milk over low heat until hot, but do not boil.
In a large saucepan, melt butter over medium heat. Whisk in flour, stirring constantly, and cook for 1 minute. Slowly add hot milk to flour mixture a little at a time, whisking to avoid lumps. Add a small amount of milk mixture to beaten eggs, whisking well. Add egg mixture to milk mixture, continuing to whisk until creamy and smooth. Cook for 1 minute over low heat. Set aside.
Place spinach evenly in baking dish. Layer on the rice, feta, and green onions. Season with salt and pepper. Pour on the sauce, evenly covering. Sprinkle with parmesan and paprika.
Bake for 20-25 minutes or until golden brown.
This was divine! Very rich and creamy and I loved it! This is definitely covered dish party material. I was thinking it would make a great one dish meal if you add a layer of chopped ham or even diced tomatoes for you veggie-tarian types!
