Baked Perch

INGREDIENTS:
fresh perch
butter
juice of 1 lemon
salt and pepper
old bay seasoning
fresh chopped parsley

METHOD:
Preheat oven to 375 degrees.
Line a sheet pan with parchment paper.
Place the fish on sheetpan and slather with butter and squeeze on the lemon juice.
Sprinkle with salt, pepper, and old bay seasoning.
Bake for approximately 10-15 minutes until flakes. Don't overcook them or they will dry out.
Remove from oven and sprinkle with fresh parsley and serve with a couple slices of lemon.

Asian Noodles

Well it is good Friday and no meat!  This is a meatless dish that is great as a side or a whole meal.  On any other day, I would enjoy this with grilled shrimp, beef, pork or chicken, or all of the above. Happy Easter folks! 

14 oz spaghetti 

Dressing:
1 tablespoon of Balsamic vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon red wine vinegar (optional)
½ tablespoon brown sugar
2 tablespoons honey
1 teaspoon freshly ground black pepper
Juice of ½ lemon
julienned carrot
broccoli florets
fresh cilantro

Toasted Sesame seeds for sprinkling.

Method:
Cook the noodles in a large pot according to the package instructions. Meanwhile, mix all the dressing ingredients in a mixing bowl. Set aside.
Blanch carrots and broccoli in boiling water for 2 minutes only. Remove and set aside.
Drain the noodles and place them in a large mixing bowl together with the dressing, veggies and cilantro. Mix thoroughly.
Serve the noodles sprinkled with the toasted sesame seeds.

Cod Filets with Baby Clams and Calamari

Cod was looking really good today at Fortino's, so I decided that we would have a celebration of seafood this evening. Black Kalamata olives, fresh basil, yummy Roma tomatoes and the freshest fish and seafood. Enjoy this dish with a healthy green salad and a crusty baguette to sop up all of the broth. Mmmmmmmm!

*Soak calamari in milk for at least an hour in the refrigerator.
*Soak clams for a couple minutes.

Ingredients:
1 1/2 - 2 lbs of fresh cod (sliced into portions, as big as you want seasoned with salt and pepper)
2 1/2 lbs fresh baby clams (soaked in a bit of flour and COLD water, (rinse)
1/2 lb fresh calamari (sliced and soaked in milk), (rinse)
1tbsp good olive oil
handful black olives, (sliced)
5 Roma tomatoes (diced)
1/4 cup good white wine
1/2 small red onion, (diced small)
3 cloves garlic, (sliced thin)
handful fresh basil (ripped by hand)
handful fresh parsley (chopped)
1tbsp butter
pinch salt and pepper
pinch red hot chili peppers
pinch Italian Seasoning
pinch sugar

Method:

Sear cod filets in olive oil for 2 minutes a side and place in a 200 degree oven for 2 more mins . Turn off the oven and leave inside covered, (to stay warm without drying out).
In a skillet, saute the onions for 1 minute until translucent, and add garlic.  Cook for another minute add the tomatoes, olives, and white wine.  Cook off the alcohol (approx. 2 minutes).
Add all the other ingredients (including calamari, clams and butter), and cover.
Simmer for 5 minutes.
Turn off the burner and keep lid on until ready to serve.
Add a little more fresh basil and parsley on top, divide into serving bowls and top off with cod filets.
Drizzle with a bit of really good olive oil and sprinkle with some shaved parmesean cheese (optional).

***BTW...The butter make it rich.
***The milk in the calamari makes the calamari tender.
***The flour in the clams...well they will suck in the flour water and spit it back out with any sand inside their shells.
Pretty cool, huh?