Tag Archives: lemon

Poached Cod in Tomato Broth from martha

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  • 3 cups veggie or fish broth
  • 1/2 medium red onion, very thinly sliced (about 1/3 cup)
  • 2 cups cherry tomatoes, cut in half lengthwise, divided
  • 8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
  • 3 sprigs basil, plus fresh basil leaves for garnish
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 skinless cod fillets (4 ounces each)
  • 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
  • 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
  • Extra-virgin olive oil, for drizzling

  1. Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.

  2. Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.

 

Parmesan grouper from lifeandthymez.com

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  • Grouper fillets
  • ½ lemon’s juice
  • ⅔ cup grated cheese (though I used one full cup because I love cheese)
  • 3 tablespoons softened/melted butter
  • 2 tablespoons mayonnaise
  • Salt and pepper
  1. Wash grouper fillet thoroughly and pat dry.
  2. Place them in a greased baking dish and squeeze out half a lemon’s worth a juice on top.
  3. Place the grouper in a preheated broiler for about 7 minutes.
  4. You can do the following in 7 minutes (while the fish is in the broiler) or prep this ahead of time. In a separate bowl, mix together melted butter, mayonnaise, Parmesan cheese, salt and pepper.
  5. When it’s time, remove pan from oven. Turn ever piece of fish over and top each piece carefully with the cheese mixture.
  6. Put back into the oven for about 2-3 minutes until the tops are browned.

sword fish note

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Pat fish dry
mix olive oil and 1/2 lemon juiced
use cast iron skillet, heat add a small amount of olive oil, s & p until hot
cook fish 3 1/2 min on first side over med high heat
turn over cook 3 1/2 min
remove fish to a platter
add leftover olive oil and lemon juice, 1 tbsp capers, 1 tbsp butter, a bit of olive oil and 1/2 lemon juiced. Mix and cook for a min or two
add fish back to pan, spoon sauce over fish then serve

Garlic Lemon Butter Crab Legs from rasamalaysia.com/

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1 lb king crab legs
1/2 stick (4 tablespoons) salted butter, melted
3 cloves garlic, minced
1 tablespoon chopped parsley
1/2 tablespoon lemon juice
Lemon slices

Preheat oven to 375F.

Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray.

Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping.

Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.

Shawarma sauce from NY Times

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2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Prepare a marinade. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Salmon Pasta with Green Goddess Pesto from thewoksoflife.com/

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  • 1 large handful of basil (about 1 cup chopped)
  • 1 large handful of parsley (about 1 cup chopped)
  • 1 small handful of dill (about ½ cup chopped)
  • 1 small bunch of chives (about ½ cup chopped)
  • 2 scallions, chopped into 1-inch pieces
  • The leaves from 3 stalks of tarragon (stems discarded)
  • Juice of half a lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, plus more to taste
  • ½ cup extra virgin olive oil, plus 2 tablespoons
  • 1½ pound salmon fillet
  • 1 pound dried fettuccine
  • 2 tablespoons butter
  • 6 cloves garlic, finely chopped
  • ⅓ cup capers, drained and roughly chopped
  • 1 cup heavy cream
  • 2 cups frozen peas
  • Zest of a whole lemon
  • First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.
  • Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  • Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
  • While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.
  • Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.

Baltimore-Style Crab Cakes

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  • 1/2 cup mayonnaise
    1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for servingIn a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

MAKE AHEAD

The crab cakes can be prepared through Step 2 and refrigerated overnight.

 

Sheet Pan Lemon Pepper Baked Cod and Vegetables from wineandglue.com

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  • 4 tbsp lemon juice
  • 4 tbsp butter, melted
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 oz chopped broccoli (about 3 cups)
  • 8 oz chopped asparagus (about 1 bunch)
  • 1 pound cod filets (not frozen, see note)
  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
  3. Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
  4. Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.

Notes:  It is best to thaw frozen cod in the refrigerator overnight.

 

Middle Eastern roasted sprouts Jamie Oliver

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  • 500 g Brussels sprouts
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 small red onions
  • 1 bulb of fennel
  • olive oil
  • 1 teaspoon sesame seeds
  • 25 g hazelnuts
  • 200 g Greek yoghurt
  • 1 heaped teaspoon tahini
  • 1 small clove of garlic
  • 1 lemon
  • 1 pinch of sumac
  • ½ a bunch of fresh coriander, dill and mint (20g)
  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
  3. Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
  4. Tip most of the spice mix into a large roasting tray and toss in the sprouts.
  5. Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
  6. Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
  7. Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
  8. Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
  9. Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
  10. Sprinkle the ground nuts and seeds over the top.
  11. Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan.

Shaved Radish Salad with Tarragon and Blue Cheese

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2 cups radishes (thinly shaved)
1/2 cup parsley leaves
1/4 cup tarragon leaves
1/4 cup blue cheese (crumbled)

dijion mustard vinaigrette:
1 tablespoon Dijon mustard
1 lemon (juiced)
1 shallot (peeled, finely diced)
1/2 cup olive oil
kosher salt and freshly ground black pepper (to taste)

In a large bowl, add the radishes, parsley leaves, tarragon leaves and toss to combine.

For the Vinaigrette: In a small bowl, add the Dijon mustard, lemon juice, shallot and olive oil and whisk to combine. Season with salt and pepper.

Drizzle the dressing around the outer rim of the bowl, add the cheese to the salad and toss to combine until the salad is lightly coated.

Tip: Make your vinaigrette in a mason jar for easy mixing and storing!