Buttery Baked Lemon-Herbed Orange Roughy



This is the best fish I have eaten in many a day!

And, I know the reason why…

BUTTER ~ the fish is coated with butter!

 
Ready to bake



I generally add no oil, just a shot of cooking spray on the pan, but this orange roughy changed that!

This is a simple fish recipe, adapted slightly, from Pillsbury that turned out splendidly…

First off, I melted butter in the baking pan, then turned the fish to coat the other side with butter. 

Then added a bit of dried basil, and other seasonings, along with a pint of cherry tomatoes; finishing with a splash of wine and lemon juice.  

It was delicious ~ we were just short of licking the platter clean ~ wishing I had made more.

In Paula Deene’s words:   “First I’m gonna add a little butter.  Not to worry cause I’m gonna come back later and add some more butter, ya’ll.”






Buttery Baked Lemon-Herbed Orange Roughy
Printed recipe

Ingredients:

2 tablespoons butter
¾ orange roughy fillets
½ teaspoon dried basil leaves
1 pint cherry tomatoes
½ teaspoon each seasoned salt and pepper
½ teaspoon garlic powder
¼ cup white wine
2 teaspoons fresh lemon juice

Method:

Heat oven to 350°.
Place butter in baking pan.
Heat in oven until butter sizzles.
Place orange roughy fillets in baking dish, turn to coat with butter.
Sprinkle each fillet with basil.
Top with tomatoes and seasonings.
Pour wine and lemon juice over each fillet.
Bake at 350° for about 20 minutes or until fish flakes easily with a fork.
Transfer fish and tomatoes from pan with fish spatula to serving platter.


Enjoy!


Quick Banana Bread


Do you remember  
The Joy of Cooking 
cookbook?  


My 1972 edition is still going strong, still used today.

The strange thing is I like the flavor of bananas, but the mushy texture grosses me out.  That’s when banana bread enters the scene.





This is a great simple recipe for the bread.  I adapted the original a touch by adding vanilla extract and scattering nuts over the top before baking, instead of combing them with the batter. 




If you prefer, add ½ cup of chopped nuts and ¼ cup finely chopped apricots to the batter, and then a sprinkling of turbinado sugar over the top of the loaf before baking.

That just could be the way to go!








Here's the recipe...

Quick Banana Bread
Printable recipe

Preheat oven to 350°.

Sift before measuring:
1¾ cups all-purpose flour

Resift with:
2¼ teaspoons baking powder
½ teaspoon salt

Blend until creamy:
⅓ cup shortening
⅔ cup sugar
¾ teaspoon grated lemon rind

Beat in:
1 beaten egg
1¼ cups ripe banana pulp (about 3 bananas)

Add the sifted ingredients in about 3 parts to the sugar mixture.
Beat the batter after each addition until smooth.
Place batter in a greased 9 x 5 x 3 inches loaf pan.
Scatter ½ cup chopped walnuts over top.
Bake the bread until brown on top and done in the center (poke with a toothpick; it should come out clean) for 50 to 55 minutes.
Let stand in pan for 10 minutes, turn out on wire rack.
Cool completely before slicing.



Enjoy!


Grilled Vegetable Kabobs in White Wine and Honey Marinade


Vegetable kabobs 
are the perfect side to accompany 
grilled meat!




These healthy vegetables get a burst of tang to enhance their flavor.  
 
A marinade of white wine, balsamic vinegar, honey and seasonings provides a sweet/savory coating for the peppers, onions, mushrooms and tomatoes. 


Marinating


This time, I skewered chunks of zucchini, whole mushrooms, red onion slices, a variety of peppers and plum tomatoes. Use whatever mix you like.  

Cut vegetables thick, or leave small ones whole, so they will stay on the skewer as they grill. 

Be sure to make plenty ~ they vanish quickly!


Vegetable Kabobs in White Wine and Honey Marinade
Printable recipe

Ingredients: 
 6 (12”) wooden skewers

Marinade:

¼ cup dry white wine
¼ cup honey
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon cracked black pepper

Vegetables:

1 zucchini, cut into 1” chunks
6 plum tomatoes, whole
8 ounces whole button mushrooms
12 assorted whole small peppers
1 large red onion, cut in half horizontally, along its equator, to expose its layers.

Method:

Soak skewers in water for 1 hour.
In a large bowl, stir marinade ingredients until honey is dissolved.
Cover and refrigerate for 30 minutes to an hour.
Preheat grill to medium-high heat. 
Remove vegetables from marinade, discarding marinade.
Thread vegetables onto soaked skewers, alternating colors, and place on hot grill.
Cook until vegetables are tender and lightly charred, about 10 minutes, turning occasionally. 
6 servings



Enjoy!










Christmas cookies and happy hearts ~

that is the way

the holiday starts!




DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs
May 5, 2004…

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May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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