Creamy Parmesan Baked Salmon – Wednesday weekly recipe post

Creamy Parmesan Baked Salmon

salmon

Serves 4

The Stuff you need:

    • 4, 6-ounce salmon fillets (skinless)
    • 3 TBS plain Greek yogurt
    • 3 TBS mayonnaise
    • 5 TBS grated Parmesan cheese
    • 4 tablespoons finely chopped green onions
    • 1 teaspoon Worcestershire sauce
    • Lemon pepper to taste

What to do with the Stuff:

  • Preheat oven to 450 degrees.
  • In a small bowl, stir together the yogurt, mayonnaise, Parmesan, green onions, Worcestershire sauce, and lemon pepper
  • Place Salmon fillets on a lightly greased baking sheet
  • Spread mixture evenly over top of the salmon fillets
  • Bake for approximately 10-12 minutes or until the salmon is just cooked through
  • Use top rack directly under broiler to brown the Parmesan mixture
  • Mayonnaise is what will allow for the browning
  • If the fillets are thin, check 2-3 minutes early
  • If your fillets are thicker, they may require an extra 1-3 min

ENJOY !

Grilled Fish in Foil, Belize-Island Style – Saturday weekly recipe post

Grilled Fish in Foil, Belize-Island Style

Belizefish

 

The stuff you need:

1 to 2 lbs grouper (or other firm fish) – head & guts removed -(save for later, great fish stock)
1 green bell pepper – sliced in strips
1 to 1 ½ yellow onion – sliced in rounds
2 tomatoes – sliced in rounds                                                                                                                                                                                                      3 cloves garlic chopped
1 lime – cut in half
bunch fresh cilantro chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
¾ stick butter (sliced)
Season salt to taste
Hot sauce to taste
Flour Tortillas

What to do with all the stuff:

Tear off two 24” pieces of heavy duty aluminum foil 18” wide
Both sheets flat on counter and layer1/2 of the sliced onions and potatoes, and 1/2 cilantro in center
Dot with some butter
Spread fish on top of onions, potatoes, cilantro mixture
Spread mayonnaise fairly evenly on both sides of fish
Spread mustard on top of mayo
Layer tomato slices, and crushed garlic on top
Add bell pepper strips
Add carrot peels
Add remaining cilantro
Dot butter slices on top and sprinkle the pile with seasoned salt & pepper to taste
Dot hot sauce to taste (I use habanero sauce, but any kind will do- Adjust accordingly)
Squeeze lime juice from both halves of lime
Carefully fold foil up and around fish, and seal the foil. Add more sheets if necessary
Place on a hot grill and allow to cook for 40-45 minutes undisturbed
Carefully remove foil pouch and place on a cookie sheet, let set 5 min
Cut down the center of the foil
Stir to incorporate all the ingredients and juices
Serve with fresh flour tortillas
You may serve over steamed rice or cous cous, or all on it’s own,
the juices are excellent, as will be the fish
WATCH FOR BONES!