Category Archives: Seafood

Sicilian Sea Bass

Posted on March 9, 2012 | Leave a comment

Roasting this fish with tomatoes or tomatillos is my favorite method.  So it’s a natural for Sicilian.  The tartness of the fruit balances the richness of the Sea Bass. 

For this recipe you will need:

  • 1 to 1 1/2 lbs. Sea Bass or Cod (enough for 4oz per person)
  • Tomatoes and/or Tomatillos (1 cup per person)
  • 2 Tbsp. Olive Oil
  • 2-3 Tbsp. Sicilian Seasoning
  • Salt and Pepper to taste

Preheat oven to 400°

Place fish in a deep baking pan and pour the whole tomatoes or tomatillos on top. 

Sprinkle Sicilian Seasoning over tomatoes and fish then drizzle with  olive oil.  Bake at 400° for 45 minutes.

The fish is done once the meat is completely opaque through the middle and flakes easily with a fork.

The picture above is this same recipe made after a trip to a local farmers market during peak tomato season.  In this instance I used heirloom tomatoes, tomatillos and ground cherries.   Serve with seasonal green vegetables. 

Best,

            Victoria

→ Leave a comment

Posted in Recipes, Seafood

Tagged

White Fish Fillets with Herb Bread Crumbs

Posted on March 6, 2012 | Leave a comment

I like to serve this dish with roasted seasonal veggies and rice or potatoes.

For this Recipe you will need:

  • 1 – 1 1/2 lbs. Thin White Fish Fillets (such as Flounder or Sole)
  • 1/2 Cup Fine Dry Bread Crumbs
  • 2 tbs. Victoria Taylor’s Herbes de Provence
  • 1 Egg
  • ¼ Cup Milk
  • 2 Tbs. Butter
  • ¼ Cup Flour for Dredging
  • Lemon Wedges
Combine milk, egg and Herbes de Provence in a mixing bowl large enough to fit the fish.  

Dredge the fillet completely with flour then quickly submerge the fish in the egg and Herbes mixture. 

Coat the fillets with bread crumbs and reserve.  

Heat 1/2 of the butter in a large skillet and cook the fillets on medium heat for about 3 minutes per side until golden brown and the fish is just cooked.  Repeat with the remaining butter and fillets.

I like to serve this dish on a large plate with a lemon wedge garnish. White fish works well with almost any seasonal vegetable and rice or baked or roasted potatoes. Sprinkle with lemon just before serving.

Best,

            Victoria

 

 

→ Leave a comment

Posted in Recipes, Seafood

Tagged ,

Lemon Pepper Salmon Wrapped in Phyllo

Posted on February 14, 2012 | Leave a comment

Working with Phyllo dough can seem like a daunting task but this recipe is actually quite simple.  The crunchy Phyllo dough seals in a lot of flavor and moisture in the salmon making for a light, airy and delicious dish. 

For this recipe you will need:

  • 12 sheets (9 x 14 inches) thawed, frozen phyllo dough
  • ¼ cup (4 Tbsp.) unsalted butter, melted
  • 4 tsp. Victoria Taylor’s No-Salt Lemon Pepper Seasoning
  • 4 skinless salmon filets (4-6 oz. each), about 1½-inches thick

Preheat oven to 400°F. Lay one sheet of Phyllo on cutting board. Lightly brush with melted butter. Place second sheet of Phyllo over first. Repeat with third layer.

Sprinkle one salmon filet on all sides with 1 teaspoon No-Salt Lemon Pepper. Place salmon onto Phyllo- stack 2 inches from bottom of short edge.

Fold long sides of Phyllo toward center and roll salmon in Phyllo from bottom to top.

Place into baking pan with seam-side down. Repeat with remaining salmon.

Brush tops of Phyllo bundles with remaining butter. Slice top of each bundle lengthwise to open up slightly and allow steam to escape.

Bake 12-15 minutes or until golden brown and salmon is cooked through (internal temperature should reach 130°F).

Best,

            Victoria

→ Leave a comment

Posted in Recipes, Seafood

Tagged ,

Lemon Pepper Baked Haddock

Posted on February 9, 2012 | Leave a comment

This is such a delicious and easy way to cook Haddock.  This white fish is lightly breaded and has a perfectly balanced flavor from the zesty lemon and subtlety spicy pepper in this seasoning blend.    You can use our no salt or regular lemon pepper seasonings with this recipe depending on your preference. 

For this recipe you will need:

Preheat oven to 350°.  Place fish fillets into a shallow buttered baking pan.  Sprinkle wine all over the fish. 

Combine the bread crumbs with Victoria Taylor’s Lemon Pepper Seasoning and mix well.  Spread this mixture over the top of the fillets and scatter the butter on top. 

Bake in the oven for 15 to 20 minutes until fish is opaque throughout.  Serve immediately.

Best,

            Victoria

 

→ Leave a comment

Posted in Recipes, Seafood

Tagged , ,