Swordfish Piccata
I’m always looking for ways to cook fish that are enticing and yummy. This is a good one and any fish will do.
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I’m always looking for ways to cook fish that are enticing and yummy. This is a good one and any fish will do.
I'm not much of a crab person, but I love these little shrimp cakes. I usually mix up the "crumb" part with some panko, pretzels, crackers or any bits
Pan Sautéed Trout with Salsa Verde Serves 4 1 cup yellow cornmeal 4 (8-oz) trout fillets (tilapia or other thin, light fillets) 2 tablespoons olive oil 2 tablespoons butter ¼
Grilled Salmon with Salsa Verde Italiano 4 (4-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin salt and pepper zest of one lemon 1/4 cup Salsa Verde Italiano
Swordfish Piccata serves about 6 6 swordfish filets, 4-6 ounces each, skin removed salt and pepper 6 thin slices of ham or prosciutto 1/2 cup flour, plus