Gleanings of Wheat

So tonight I decided to use some mushrooms up before they went bad, but didn't have an actual recipe or any real inspiration. I added about a table spoon worth of butter to a skillet over medium-high heat, tossed in my pre-cut mushrooms and a few table spoons of white wine and let it cook down until the wine evaporated. Once the mushrooms cooked down I removed them from the skillet, added some more butter & wine, & added my tilapia filets that I previously seasoned with salt, pepper, & minced garlic. The outcome? Fish - nice. Mushrooms - blah.

I'm making this for dinner tonight. I just wanted to use some of the sesame seeds I had sitting around and this was one of the first things that came up as I was searching. Also, I've had some people ask about nutritional value, so as I'm able I'll be posting that info at the bottom of the recipes. 4 (6-oz. size) tilapia fillets 1 tablespoon soy sauce 1 tablespoon dark sesame oil 1/4 teaspoon freshly ground pepper 6 tablespoons sesame seeds 1 tablespoon vegetable oil Place fish in single layer in shallow baking dish. Drizzle with soy sauce and sesame oil; sprinkle with pepper. Let stand 10 minutes. Press sesame seeds onto both sides of fillets. Heat vegetable oil in large nonstick skillet over medium-high heat until hot. Add fish; cook 4 to 5 minutes or until golden brown and fish just begins to flake, turning once. PER SERVING: 300 calories, 16.5 g total fat (2.5 g saturated fat), 35 g protein, 2.5 g carbohydrate, 90 mg cholesterol, 375 mg sodium, 2 g ...

I made this for dinner tonight...regular potatoes instead of purple though. It turned out great. The chives really brightened up the dish a lot. Even my kids loved it. 4 (4- to 6-ounce) tilapia fillets 8 to 12 ounces purple potatoes, peeled and very thinly sliced 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon 2 tablespoons  olive oil 2 tablespoons  butter 1/2 cup extra-virgin olive  oil 1/3 cup minced fresh chives 1/2 teaspoon  salt 1/4 teaspoon freshly ground black pepper Directions Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves. Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted ...

4 6oz fresh sockeye fillets 1/2 c melted butter Blackened seasoning Brush fillets on both sides with 1/4 c butter and sprinkle evenly with seasoning. Drizzle one side of each fillet of 1/2 of remaining butter. In a large skillet over medium-high heat, cook salmon butter side down for 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking till fish is easily flaked with a fork.

Apparently I haven't posted the fish taco recipe?! Forgive my oversight. I got this puppy from Love and Olive Oil , and had enough to feed three adults for two days. 1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack) 4 Tbsp. fresh lime juice 2 Tbsp. vegetable oil 2 Tbsp. soy sauce 10 to 12 corn tortillas 3 cups shredded cabbage For Lime Sauce: 2 tablespoons mayonnaise 1/2 cup low-fat yogurt 2 tablespoons fresh lime juice 1 chipotle chile in adobo sauce, finely chopped 1 garlic clove, finely chopped or pressed Salt For Mango Salsa: 1 bell pepper (red, yellow, and/or orange), deseeded and chopped into ¼-inch squares 1/2 small red onion, finely chopped 1 jalapeño pepper, deseeded and diced 2 just-ripe mangoes, peeled and chopped into ½-inch square chunks 1 handful cilantro, washed, dried, destemmed, and chopped 2 cloves garlic, minced Juice of 1 lime Salt to taste directions Prepare the fish marinade by combining th...

I got this one from the Food Network too. It turned out pretty ok, nothing to scream about. My daughter really liked the breading, but yea. The peppers completely over powered the taste of the rest of the dish**. If I ever make this again I'm going to skip the peppers entirely. If you absolutely hate fish chicken may work as a substitute pretty well. 20 corn tortillas 1 large egg 1/4 cup milk 1/4 cup water 1/2 cup flour 2 teaspoons Southwestern Essence, plus more for dusting, recipe follows 1/2 teaspoon baking powder 2 pounds firm white fish, cut into 4 by 1 by 1/4 inch strips 4 cups vegetable oil, for frying 4 cups shredded mixed green and red cabbage Lime wedges Chipotle Crema, recipe follows Salsa Fresca, recipe follows 1 cup chopped fresh cilantro, garnish Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use. In a large pot or deep fryer, heat the oil to ...

I altered the recipe I found here a bit. 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 tablespoon butter, melted 1/4 teaspoon fresh coarse ground black pepper 4 orange roughy fillets(each fillet should weight 4 ounces each) In a small mixing bowl, stir the first 4 ingredients until well blended; divide mixture in half. Brush fillets with half the lemon juice mixture. Grill 5 inches from heat for 5 minutes or until fish flakes easily. Drizzle with the remaining half of lemon juice mixture. If desired, sprinkle with additional pepper and some salt; serve with lemon wedges.

I picked up some basa at the grocery a couple days ago - figured we'd try something new. Next, I hunted down this simple recipe. This fish is like the chicken of fish. It could taste like anything with the right seasoning, it doesn't have that distinct "fishy" taste as some other breeds thus making it perfect for people (like my children and mother) who don't normally like fish. 4 basa steaks olive oil black pepper lemon juice 4 oz (100g) butter handful chopped parsley Take the butter and mix into it the chopped parsley, a dash of lemon and some pepper. Roll into a sausage shape and leave it in the fridge whilst you cook your fish. Heat the grill, line and grease your grill pan. Place the basa fish steaks about 4" (10cm) from the heat and grill for about 5 minutes either side - brushing with oil to prevent them drying out. Serve immediately with a portion of the parsley and lemon butter on top. **Notes** I also threw a sliced (length wise) cucumber and a sli...