2 lb sea bass
2 cloves garlic- smashed
1 cup green tea( chilled)
2 cups orange juice
1 cup lemon juice
1] tsp onion powder
1 TBsp thyme- dried
Marinate fish in above ingredients at least 3 hours
Remove fish and dry well. Spray grill and fish with oil and grill for 8 minutes then flip for additional 8 minutes… Serve with Garden Goblin beans and fresh roasted beets ( also from Logan’s garden…. Or any supermarket, but they won’t be as good!!!!😉)
I have to thank Vinnie for the fish…. Awesome, fresh and tasty!!! Right from the Jersey waters!!!! Go local people!!!!
So tasty and light! … Put this on your next menu people!
12 small bell peppers (thin sliced)
1/2 yellow onuon(thin sliced)
2 Roma tomatoes (diced)
2 cloves garlic (minced)
1/4 cup Spanish olives(halved)
1/4 cup Kalamata olives(halved)
1/2 cup dry white wine
1.2 tsp sugar
1 tbsp white balsamic vinegar
Dash of chili powder
1 tsp dried oregano
2 Cod fillets – cut in pieces
Put onions , garlic, peppers in pan. Cook til tender-about 5 minutes
Add tomatoes,oil,garlic,chili powder,oregano
Cook for 5 minutes
Top with fish . Cover and cook until fish is done- about 10 minutes
Serve with rice or pasta
all purpose Flour (for dredging)
salt and pepper
1/2 stick of Butter
1/3 cup Lemon JUice
Fresh Parsley ( chopped)
1/8 cup of Capers
Start with the Tilapia- it takes the longest to cook.
Dredge in flour with salt and pepper. Pan fry til browned about 5 minutes. Flip and cook til done ( 4 minutes). I put the cooked fish in a dish in a 200 degree oven until I cook the other seafood.
Then I do the same dredge for the shrimp and scallops. Scallops take 2 to minutes per side. Shrimp about the same. Transfer to pan in oven.
Melt the butter and add the lemon juice. Add the capers.
Once melted together top the fish with your sauce. Add parsley.
Ok- this image shows a massive amount of seafood- we had a dozen people over for dinner, so cook what you need. You can just cook one kind of seafood if you like.
This recipe above is for 2 fillets of Tilapia.
The traditional recipe calls to flour and egg wash and breadcrumb the seafood. I like mine on the lighter side- a little dredge of flour is all that it needs. It also lets the seafood flavor stand out.
The sauce you make will not be thick- don’t worry…its supposed to be that way. dd more or less lemon juice.
Please do add the capers- they are a brined berry from a bush that usually grows in the Mediterranean region.
I remember my Grandmother in the South of France had a caper bush- think of the image from The 10 Commandments where Charlton Heston sees the burning bush- thats it!! but not on fire! smile emoticon
Anyway- this is probably the easiest and quickest recipe I know. It comes out awesome every time.