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Recipes
Swiss cheese Mushroom Quiche
By Nalli
A Moosewood Cookbook favorite for a brunch menu!
- Crust:
- 1 C. flour
- 1/3 C. cold butter
- 3 Tbl. buttermilk (or water)
- 1 1/2 C. grated swiss (Gruyere is best).
- 1 medium onion - chopped
- 1/4 lb. mushrooms
- thyme
- Custard:
- 4 eggs
- 1 1/2 cups milk
- 3 Tbs. flour
- 1/4 tsp. salt
- 1/4 tsp. dry mustard
- Paprika.
Salmon Marinade
By Nalli
Mix all ingredients together for marinade
- 1/2 tsp. Sesame oil
- 2 T oyster sauce
- 2 T Mediera
- 1 T Lime juice
- 4-5 scallions
Easy Fried Fish
By Nalli
Heat oven to 300 degrees. Rinse the fish and pat it dry
- 2 pound fillets of mild-flavored, firm-textured fish, in 4 pieces
- 1 cup flour
- 1 tsp. Salt
- 1/2 tsp. (freshly ground) pepper
- 1/4 tsp. ground cayenne pepper
- 3 tbs. vegetable oil
Fast Italian-Style Fish With Even Faster Lemon Sauce
By Nalli
Pat fish dry with paper towels and set aside on a piece of wax paper
- 1 pound thin fish filets (sole, orange roughly, sea bass, halibut)
- 1 1/2 cups Italian-style breadcrumbs
- 1 1/2 tsp. Ground sage
- 2 tsp. Old Bay seasoning
- 2 large eggs (higher omega-3 if available)
- 4 tsp. extra virgin olive oil
- 2 tsp. Lemon Curd
- 2 tsp. Fat-free half-and-half
- 1 tsp. finely chopped Italian or regular parsley (optional)
Grilled Salmon With Orange Glaze
By Nalli
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar
- 1/2 cup orange marmalade
- 2 tsp. Sesame oil
- 2 tsp. Reduced sodium soy sauce
- 1/2 tsp. Grated fresh ginger root
- 1 garlic clove, crushed
- 3 tbs. White rice vinegar (or other white vinegar)
- 1 pound boneless, skinless salmon fillet, cut in four pieces
- 6 scallions, thinly sliced with green (optional)
- 1/2 cup toasted sesame seeds (optional)
Grilled Orange & Bourbon Salmon
By Nalli
1. Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag
- 1/4 cup bourbon
- 1/4 cup fresh orange juice
- 1/4 cup low sodium soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup chopped green onion
- 3 tbsp. chopped fresh chives
- 2 tbsp. fresh lemon juice
- 2 garlic cloves, chopped
- 4 6 oz salmon fillets (about 1 in, thick)
- Cooking spray
Pecan-Crusted Haddock
By Nalli
This tastes like a fish fry!
- 1/2 cup unseasoned bread crumbs
- 2 oz pecans, chopped fine (about 1/2 cup)
- Salt
- Pepper
- 3 tbsp. basting oil (olive oil wih basil)
- 4 haddock fillets (about 6 oz ea)
- Cooking spray
Cedar-Planked Apricot-Horseradish Salmon
By Nalli
Preheat grill on high 10 minutes
- 1/4 cup triple fruits spread (apricot, peach, passion fruit)
- 1/2 tsp. cracked pepper blend
- 1/2 tsp. Prepared horseradish
- 1 cedar plank, soaked in water 1 hour
- 4 wild Alaska salmon fillets or portions (6-8 oz each)
Braised Fish Alla Puttanesca
By Nalli
1. Lightly dust fish with "light" flour; pat off excess
- 1 1/2 lbs tilapia or halibut filets
- 2 tbsp.(Wondra) flour
- 4 tbsp. Olive oil
- 1 small (about 1/2 lb) fennel bulb, quarter-inch julienne-sliced
- 1 bag (8 oz) diced vegetables (mirepoix - carrots, celery, onions) or finely chop carrots, celery and onions
- 1/2 cup white wine (for best quality, do not substitute)
- 1 jar (26 oz) Italian classics puttanesca sauce or homemade
- 1 cup vegetable broth
- 2 sprigs fresh oregano
Alaskan Halibut Lasagna
By Nalli
When we stayed at The Fisherman's Inn in Port Alexandra, Alaska, in September, 2006, we enjoyed this delicious reci
- 5 t. Butter
- 1 1/2 lbs. Halibut – small chunks
- 2 garlic cloves – minced
- 3/4 tsp. Dried thyme
- 1/3 c. Flour
- 1/2 tsp. Salt
- 1 1/2 c. Chicken broth
- 1 c.2% evap. Milk
- 8 oz. Lasagna noodles – cooked and drained
- 2 c. Shredded swiss cheese/Gruyere is best
- Minced parsley