- Joined
- Aug 19, 2007
- Messages
- 39,077
SWMBO and I were trying to come up with new recipes today. We both love to cook(it shows on me but not her).
Here is one of my favorites. Please share yours.
2 lbs steelhead, trout or other mild fish filets
olive oil
white wine or Scotch (islay single malt of course)
dill weed
italian seasoning
capers
marinated artichoke hearts
sea salt and black pepper
green onions
cilantro
Directions
On foil-lined baking sheet place the filets skin side down. Drizzle with olive oil to coat. Drizzle with wine or Scotch to taste. Sprinkle with dill weed, generously, and Italian seasoning, a Tbsp of small capers, drained. Spoon on 1 small jar marinated artichoke hearts, with a little bit of the liquid. Shake on sea salt to taste and freshly ground (coarse grind) black pepper. Broil until done, 10-20 minutes approx. Turn off broiler. Sprinkle on coarsely chopped green onions and chopped fresh cilantro to taste. Return to oven and let sit for 5 minutes with residual heat. You should be able to lift the filets off of the skin easily and lay on plate. Drizzle pan juices over, if desired.
Thanks,
Mack
Here is one of my favorites. Please share yours.
2 lbs steelhead, trout or other mild fish filets
olive oil
white wine or Scotch (islay single malt of course)
dill weed
italian seasoning
capers
marinated artichoke hearts
sea salt and black pepper
green onions
cilantro
Directions
On foil-lined baking sheet place the filets skin side down. Drizzle with olive oil to coat. Drizzle with wine or Scotch to taste. Sprinkle with dill weed, generously, and Italian seasoning, a Tbsp of small capers, drained. Spoon on 1 small jar marinated artichoke hearts, with a little bit of the liquid. Shake on sea salt to taste and freshly ground (coarse grind) black pepper. Broil until done, 10-20 minutes approx. Turn off broiler. Sprinkle on coarsely chopped green onions and chopped fresh cilantro to taste. Return to oven and let sit for 5 minutes with residual heat. You should be able to lift the filets off of the skin easily and lay on plate. Drizzle pan juices over, if desired.
Thanks,
Mack