Friday, May 09, 2008

STILL 'TULIP CRAZED' ~ (FRIDAY NIGHT FISH FEAST) MACADAMIA CRUSTED WHITEFISH / ROAST ASPARAGUS SALAD with CHEVRE


~ May garden beauties
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MACADAMIA CRUSTED WHITEFISH
2 thick whitefish (or walleye) fillets
juice & zest of 1 lemon
6 Tbsp. chopped macadamia nuts
1/3 cup panko crumbs
4 tsp. extra-virgin olive oil
freshly ground black pepper
2-3 Tbsp. chopped green onion
1 Tbsp. chopped fresh parsley
  • Preheat oven to 400-degrees.
  • Place fillets on aluminum foil lined baking sheet sprayed with Pam.
  • Combine lemon juice, zest, chopped macadamia nuts, panko crumbs, olive oil, pepper, green onions and fresh parsley. Pat evenly over fillets.
  • Bake 12-15 minutes depending on thickness of fillets. (2 healthy servings)
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ROAST ASPARAGUS SALAD with CHEVE
~ Delicious spring salad from Williams-Sonoma
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1 1/2 lb. asparagus
coarse salt & freshly ground pepper to taste
sprinkle with extra-virgin olive oil
Dressing:
1 Tbsp. fresh lemon juice
4 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
3-4 Tbsp. snipped fresh chives
freshly ground pepper to taste
6 chopped green onions, including about 2 inches of green portions
7-8 cup mixed baby salad greens
2 cups cherred tomatoes
1/4 lb. herbed goat cheese (cheve) cut into 6 slices.
  • Preheat oven to 400-degrees. Line baking sheet with aluminum foil and brush with olive oil.
  • Snap off tough ends from asparagus spears. Arrange on spears in single layer on prepared pan, season with salt & pepper, and drizzle with olive oil. Roast until tender about 12-14 minutes. Transfer to plate and set aside.
  • Dressing: Whisk together lemon juice, olive olive, and mustard. Stir in chives and season with pepper.
  • Spoon about 2 Tbsp. of dressing over asparagus and let stand while tossing salad.
  • In large bowl, gently toss green onions and salad greens. Add tomatoes. Drizzle just enough dressing on salad so greens glisten and toss again. (Save remaining dressing).
  • Immediately mound salad in center of large individual salad plates. Place a slice of cheve on top of each of greens and arrange asparagus spears around perimeter of each plate. Drizzle extra dressing over cheve. Serve immediately. (6 servings)

6 comments:

Connie said...

Those recipes sound delish and your tulips are a feast for the eyes!

Kathryn/plantwhateverbringsyoujoy.com said...

I was just going to say the same thing Connie said. The salad will be added to my summer fare and the tulips are just fabulous--so YELLOW! Lovely!
Kathryn xxoox

Sara said...

Tulips are my favorite flower...thanks. Youre photo's are beautiful.

joey said...

Thanks Connie ... always a joy to hear from you.

... and big hugs for your kind thoughts, Kathryn.

Sara, thank you. You have a gift with the camera ... keep it close!

Leslie said...

Joey, thanks for your comment at dreams and bones or I would never have found this feast of recipes and photography. I will be back.

joey said...

Thanks, Leslie. Loved your photo ... that's how I found you!