|Italian salmon with tomatoes and herbs and redfish in lemon butter.|
Two fish for dinner this evening: one redfish, pan roasted in a simple butter and lemon and salmon cooked in the Italian manner. Both delicious. Both easy. Preheat the oven to 375 degrees. Using two oven proof pans; I used one Calphalon all stainless and one non-stick (which I used for the redfish).
So here's how I did it:
Sun-dried tomatoes in olive oil - you will need 1/4 Cup.
One can of fire-roasted tomatoes and fresh oregano (you can substitute dried but I like the taste of fresh) - about 1/4 Cup loosely packed fresh oregano or 2 Tablespoons dried.
One fresh redfish fillet - As small or as large as you like - this one was 1# and at $14/lb. was very nice.
One half of a salmon fillet (fresh, wild caught) - this was about 1# as well.
Combine the fresh oregano, tomatoes and the sun-dried tomatoes.
Add 2 Tablespoons capers, drained, 1 Tsp. garlic powder, 1 Tsp. onion powder, 1 Tsp. crushed red pepper flakes, 4 Tablespoons lemon juice, 1/2 Tsp. black pepper, 1/2 Tsp. Kosher salt and
... five chopped green onions. Substitute fresh garlic and onion for the powder (my original recipe called for the powder)
Oh yeah, and a glass of wine while doing this is almost required, right?
For the salmon, put the tomato mixture in the pan and sit the salmon fillets on top.
Spoon about 3 Tablespoons of the mixture on top. For the redfish, I combined 3 Tablespoons of butter and 4 Tablespoons of lemon juice. Pour the butter mixture over the redfish fillet and shake freshly ground pepper over the top.
I roasted the pans together for 25 minutes. Be sure to check at 20 mins. Overcooked fish is nasty. The saving grace is that both these recipes are really forgiving.
|Salmon in tomatoes and herbs.|
|Redfish in lemon and butter.|