The market was full of lovely produce this week and, therefore, very difficult to decide what to purchase. I settled on several baskets of beautiful tomatoes and bright green Swiss chard. Redfish is in season here and it is a fish we like a lot, so this recipe was made with redfish. You can use any white fish fillets that you like. You may also add rice if you want another side. The parsley butter adds a lot of flavor and it can also be used on other meats. It is even a good on vegetables. The muffins make a good addition to this dinner. This dinner is also gluten-free and would work perfectly if you had a family member or guests that needed this special diet. On the other hand, this dinner is delicious for anyone.
Fish Fillets With Parsley Butter and Roasted Tomatoes
Serves 4
1 tablespoon olive oil
1 lb white fish fillets of choice
1 tablespoon Parsley Butter, per fish fillet
Roasted Tomatoes, recipe below
Kalamata Olives, pitted
Spice Rub
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
Parsley Butter
1/2 cup salted butter at room temperature (If you use unsalted butter, add ½ teaspoon of salt)
1/4 cup fresh, finely chopped parsley
2 tablespoons grated onion
2 teaspoons grated garlic
1/2 teaspoon black pepper
1 tablespoon olive oil
Directions
For the Parsley Butter:
Be sure the butter is at room temperature and soft enough to mash with a fork.
In a small bowl mash the butter and add the remaining ingredients. Mix very well, cover and chill until it is time to cook the fish.
For the Spice Rub:
In small bowl, combine the black pepper, paprika, onion powder and seasoning salt.
To cook the fish:
Pat the fish fillets dry with paper towels. Sprinkle the Spice Rub on both sides of the fish fillets.
In a large frying pan, heat the oil over medium. Cook the fillets about 4 minutes on one side.
Remove the fish to a serving plate and place 1 tablespoon of Parsley Butter on each piece of fish.
In the same pan place the roasted tomatoes and olives. Heat until warm and spoon next to the fish on the serving plate.
Note: The Parsley Butter will keep at least 2 weeks in the refrigerator.
Roasted Tomatoes
Make this recipe early in the day or even the day before and refrigerate them in a covered container.
Ingredients
2 pints miniature mixed heirloom tomatoes
2-3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried basil
Directions
Heat the oven to 400°F.
Combine all the ingredients in a single layer in a baking pan.
Roast for 60 minutes, stirring occasionally, until the tomatoes are caramelized and have released their liquid. Pour into a serving bowl.
Use as a side dish, as an ingredient in a main dish or on pizza. Drizzle some of the thickened balsamic sauce on each serving.
Sautéed Swiss Chard
Ingredients
2 cloves of garlic, minced
1/2 medium onion finely chopped
2 bunches of swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
Directions
Drain the washed chard very well. With a knife, remove and discard the chard’s stems that run up the middle of each leaf.
Cut the leaves into smaller pieces.
Heat the oil over medium heat in a large skillet. Add the onion, garlic and black pepper.
Heat, covered, for 3-5 minutes, stirring occasionally until the onions are tender.
Add the chard leaves and cook, covered, another 3-5 minutes until the leaves are wilted and brightly colored.
Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.
Add salt to taste and serve.
Gluten Free Lemon Poppy Seed Muffins
12-15 muffins depending on the size of your muffin tin
Ingredients
2 cups almond flour
1/2 cup sugar
1/3 cup coconut flour
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 cup salted butter, melted
3 large eggs, room temperature
1/2 cup unsweetened almond milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
Cupcake holders
Directions
Preheat the oven to 325 degrees F and line a muffin tin with paper liners.
Spray the inside of the liners with cooking spray to make for easier removal.
In a large bowl, combine the almond flour, sugar, coconut flour, poppy seeds and baking powder.
In a large measuring cup or medium mixing bowl, combine the melted butter, eggs, almond milk, lemon juice, lemon zest and vanilla extract.
Add the liquid ingredients to the dry ingredients and stir well to combine.
Divide the batter among the prepared muffin cups filling them ¾ of the way and bake 25 to 35 minutes, until tops are just golden brown and the muffins are set. Remove to a wire rack and let cool.
