Pan-Fried Fish with Bell Peppers

I found this recipe from a cookbook I bought a few years ago. This is a wonderful tasting dish that is easy to cook and makes a great meal especially when serve with rice.

PAN-FRIED FISH WITH  BELL PEPPERS

Prep and cook time: 30 minutes

INGREDIENTS:

1 walnut sized piece of fresh ginger

3 garlic cloves
2 red chilies*

1 green or red bell pepper

1 yellow bell pepper

6 scallions (spring onions)

4 sea bass*, (cleaned, scaled and heads removed)

Salt and pepper, to taste

3 tablespoons vegetable or olive oil, divided

1 tablespoon light soy sauce

Lemon wedges, to garnish (optional)

DIRECTIONS:

1. Peel and cut the ginger into matchsticks. Crush the garlic. Finely slice the chilies, peppers, discarding the core and seeds. Cut the scallions (spring onions) into thin strips.

2.Using a sharp knife, slash the fish skin 2-3 times and season with salt and pepper.

3. Heat 1 tablespoon oil in a heavy-based skillet (frying pan). Add the fish and fry for 5 minutes or until the skin is very crisp and golden. Turn over, cook for a further 5 minutes, or until the fish is cooked through.

4. Heat the remaining oil in another pan, add the ginger, chilies and peppers and fry for 2-3 minutes until softened. Remove from the heat and toss in the scallions.

5. Splash the fish with a little soy sauce and serve topped with the pepper mixture, garnished with lemon wedges.

Enjoy!

Notes: 
*I used 3 big gray mullet fish
*I omitted the use of red chilies (for my kids' sake)

Recipe from Food Lovers Fish & Seafood Cookbook

Yield: 4 servingsPin it

Pan-fried Fish with Bell Peppers

This is a wonderful tasting dish that is easy to cook and makes a great meal especially when served with rice.

ingredients:

• 1 walnut size piece of fresh ginger
• 3 garlic cloves
• 2 red chilies
• 1 green or red bell pepper
• 1 yellow bell pepper
• 6 scallions (spring onions)
• 4 sea bass, (cleaned, scaled, and heads removed)
• salt and pepper, to taste
• 3 tablespoons vinegar or olive oil, divided
• 1 tablespoon light soy sauce
• lemon wedges, to garnish (optional)

instructions:

1. Peel and cut the ginger into matchsticks. Crush the garlic. Finely slice the chilies, peppers, discarding the core and seeds. Cut the scallions (spring onions) into thin strips.
2. Using a sharp knife, slash the fish skin 2-3 times and season with salt and pepper.
3. Heat 1 tablespoon oil in a heavy-based skillet (frying pan). Add the fish and fry for 5 minutes or until the skin is very crisp and golden. Turn over, cook for a further 5 minutes, or until the fish is cooked through.
4. Heat the remaining oil in another pan, add the ginger, chilies, and peppers and fry for 2-3 minutes until softened. Remove from the heat and toss in the scallions.
5. Splash the fish with a little soy sauce and serve topped with the pepper mixture, garnished with lemon wedges.

https://gourmetplatter.blogspot.com/2017/05/pan-fried-fish-with-bell-peppers.html

Recipe from Food Lovers Fish & Seafood Cookbook

Created using The Recipes Generator

Layers of Lemonly Love

 This lemon bar recipe is delicious, so easy to make, and taste great!

LAYERS OF LEMONLY LOVE

Bake Time: 25 minutes

Servings: 12

INGREDIENTS:

1 1/2 cups all-purpose flour

3/4 cup butter, softened

1 8-ounce package cream cheese, softened

1 cup powdered sugar

1 22-ounce can Lucky Leaf Premium Lemon Filling*

1 teaspoon vanilla

1 8-ounce container frozen whipped dessert topping, thawed

DIRECTIONS:

1. Preheat oven to 350°F.

2. Grease bottom of a 9x13-inch baking pan.

3. Mix flour and butter; spread in pan.

4. Bake for 20-25 minutes or until golden. Let crust cool.

5. Mix cream cheese, powdered sugar, lemon filling, vanilla and half of the whipped topping together. Spread over crust.

6. Spread remaining whipped topping over lemon filling mixture.

7. Cover and chill until ready to serve.

Enjoy!

*Note: You can substitute various brand of canned lemon filling.

Recipe from Lucky Leaf 

Yield: 12 servingsPin it

Layers of Lemonly Love

This lemon bar recipe is so easy to make and taste delicious!

ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup butter, softened
• 1 8-oz package cream cheese, softened
• 1 22-oz can lemon filling
• 1 teaspoon vanilla
• 1 8-oz container frozen whipped dessert topping, thawed

instructions:

1. Preheat oven to 350°F.
2. Grease bottom of a 9x13-inch baking pan.
3. Mix flour and butter; spread in pan.
4. Bake for 20-25 minutes or until golden. Let crust cool.
5. Mix cream cheese, powdered sugar, lemon filling, vanilla, and half of the whipped topping together. Spread over crust.
6. Spread remaining whipped topping over lemon filling mixture.
7. Cover and chill until ready to serve.

https://gourmetplatter.blogspot.com/2017/05/layers-of-lemonly-love.html

Created using The Recipes Generator

Caramelized Chicken Drumsticks

This is a one-pan perfection! A quick and easy chicken recipe that is flavorful and perfect to serve up for dinner.

CARAMELIZED CHICKEN DRUMSTICKS

Preparation Time: 15 minutes

Bake Time: 50 to 60 minutes

Servings: 4

INGREDIENTS:

3 pounds chicken drumsticks (about 8)

1 cup honey

1/2 cup soy sauce

2 tablespoons canola oil (or vegetable oil)

2 tablespoons peanut butter

2 tablespoons grated fresh ginger

1 tablespoon fish sauce

2 cloves garlic, minced

1/8 teaspoon salt

2 tablespoons thinly sliced fresh chives (optional)

DIRECTIONS:

1. Preheat oven to 375°F. Line a 13x9x2-inch baking pan with foil; set aside.

2. In a very large bowl combine honey, soy sauce, oil, peanut butter, ginger, fish sauce, garlic and salt. Whisk to combine. Add chicken; toss to combine.

3. Arrange chicken in a single layer in the prepared pan.

Pork Schnitzels

This German dish is very simple to make and simply yummy! For this recipe you only need pork, flour, bread crumbs, and eggs and you have a delicious meal to serve for yourself and for your family.

PORK SCHNITZELS
Prep Time: 15 minutes 
Cook Time: 18 minutes
Serves: 10

INGREDIENTS:

10  pork chops boneless

2 large eggs

1 cup all-purpose flour

1 cup bread crumbs

salt and pepper, to taste

vegetable oil for frying

DIRECTIONS:

1. Pound each pork chop until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. (I used thin sliced pork chops so I did not have to pound them).

2. Heat the oil in a large skillet on medium high heat. 

3. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.

4. Make sure the cooking oil is hot enough at this point.

Skillet Seared Salmon with Garlic Lemon Butter Sauce

We are a salmon-loving family. It is our favorite fish/seafood. We love it so much that we eat it on a regular basis. This is another simple, easy to make recipe that requires minimal ingredients and it is ready in 20 minutes. The seared fish and the garlic lemon butter sauce...ohhh, seriously delicious!

SKILLET SEARED SALMON WITH GARLIC LEMON BUTTER SAUCE

INGREDIENTS:

4 (6 oz.) skinless salmon fillets (about 1-inch thick)* 

Salt and freshly ground black pepper

2 teaspoons olive oil

2 garlic cloves, minced

1/4 cup low-sodium chicken broth

2 tablespoons fresh lemon juice

3 tablespoons + 1 teaspoon unsalted butter, diced into 1 tablespoon pieces

1/2 teaspoon honey

2 tablespoon minced fresh parsley

Lemon slices for garnish (optional)

DIRECTIONS:

To make the garlic lemon butter sauce:
Melt 1 teaspoon butter in a small sauce pan over medium heat. Add garlic and saute until lightly golden brown, about 1 to 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until reduced by half (to about 3 tablespoons), about 3 minutes. Stir in butter and whisk until combined. Set sauce aside.

Remove salmon fillets from refrigerator and allow to rest at room temperature for 10 minutes. 

Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2-3 minutes longer.

Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

Enjoy!

*Note: I used salmon fillets with skin on.

Recipe from Cooking Classy