My dream job would be to host my own show on Food Network. I know I have a long way to go and it’s something that will most likely never happen, but hey, that’s why it’s called a dream job.
Every year I watch Next Food Network Star. Spoiler Alert – I am very excited for this summer’s winner, Damaris, and her show this fall but I was drawn to Nikki Dinki from day one. This recipe, is one of hers. It’s very quick and simple to prepare and tastes incredible. I do not like Greek yogurt – I am not on the bandwagon – but I didn’t want to stray from Nikki’s recipe (I did have to switch the fish based on local availability though) so I gave it another shot. The Greek yogurt complimented the red pepper pesto perfectly. Mixing the panko with the pesto also provided a beautiful crust on top of the fish. I promise you this is a new staple in my kitchen.
Red Pepper Pesto Crusted Tilapia
- 2 roasted red peppers
- 1/4 C pine nuts
- 1 tsp dried thyme
- 3 cloves garlic
- 1 shallot, coarsely chopped
- 1/2 C parmesan cheese
- 1/4 C olive oil
- 4 4oz tilapia filets
- 1 C panko
- 4 tbsp Greek yogurt
- Make pesto: combine peppers, nuts, thyme, garlic, shallot, cheese, and olive oil in a food processor.
- Preheat oven to 400 degrees F.
- Season fish with salt and pepper. Spread 1 tbsp of yogurt on each filet.
- Mix 1/2 C pesto from step 1 with the bread crumbs. (Or you could use store bought jarred red pepper pesto instead) Press onto each filet. Bake 20 minutes on a foil lined baking sheet.
*Both recipes are adapted from Nikki at http://www.nikkidinkicooking.com/home/red-pepper-pesto.html and http://www.nikkidinkicooking.com/home/pesto-crusted-halibut-grape-risotto.html*
Ideally we have seafood once a week and I always have a package of salmon filets in my freezer. If I can’t get to the fish market or forgot to plan our seafood meal of the week this recipe is my easy go-to as I always have the ingredients on hand – and you probably do too!
Pecan Crusted Salmon
- 2 6oz filets of salmon
- 2 tbsp Dijon or Honey mustard
- 1/8 C chopped pecans
- 1/8 C panko bread crumbs
- 1/8 C shredded Parmesan cheese
- Olive oil, for drizzling
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- Mix together pecans, panko, and parmesan.
- Spread mustard over the flesh of each filet. Crust with pecan mixture, pressing down lightly to stick. (You may have some left over) Drizzle with olive oil.
- Bake 15 minutes or until fish is cooked through and flakes easily with a fork.
Update May 2017: While this electronic update is occurring end of February 2018, these updated photos are from May 2017! This salmon recipe is so simple and an easy weeknight dinner it’s on our relatively regular recipe rotation. (It’s hard to really have a set recipe rotation when you’re a food blogger – even a casual food blogger!) This salmon pairs well with any vegetable side dish your heart desires.
There were some pretty looking tuna steaks at the fish counter, so we bought two. I know it doesn’t sound crazy adventurous – buying tuna instead of say, squid. But I’d never prepared tuna steaks before. When it comes to fish, I usually stick with salmon or tilapia. I absolutely love grouper and mahi mahi, but I’ve never prepared my own.
I seasoned the fish with plenty of pepper, salt, and dried herbs and cooked them in a skillet with a little bit of olive oil. Spritzed with fresh lemon juice and provided pesto (I used my Nut-Free Basil Pesto) for dipping.
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 2 tsp kosher salt
- 1 tsp pepper
- 2 tuna steaks
- 1-2 tbsp olive oil
- Combine herbs, salt and pepper. Rub onto both sides of the fish.
- Sear fish over medium heat in olive oil. Cook to desired done-ness.
Mexican Monday took a back seat this week for a Spanish cousin to shine through.
Of course, I could pretend I just made this dish some other day of the week and find a decent photo of a past Mexican Monday, but then I’d be out of a personal back story to the dish!
I was not about to have a repeat of last week where we ate out way too much, so I “forced” Stuart to help me create our weekly “Everson Menu”.
“What do you want for Mexican Monday?”
“That’s not Mexican….”
Stuart’s favorite Food Network star is Bobby Flay and we record Bobby Flay’s Barbecue Addiction. There was an episode last year in which Bobby had a grill the size of a breakfast table and a paella pan to cover it up. He made the largest (and most expensive) paella I’d ever seen. So for a year Stuart’s been wanting to try Paella.
Most traditional Spanish Paellas involve Mussels or other shellfish, which I am allergic to. I don’t know why it took me a year to realize that I can put whatever I want into the recipe, it’s my kitchen! So I finally gave in to his craving. I read a few recipes and articles about paella and created my own rendition.
Unfortunately I wasn’t able to find authentic Spanish paella rice, but the cooking method reminded me of risotto, so I compromised and used risotto rice. (Sorry!) I also couldn’t find authentic Spanish chorizo, so I kept the casing on Mexican chorizo, sliced it into rings and cooked it. I also opted to use salmon as my seafood choice.
- 2 tbsp olive oil
- 1/2 large onion, diced
- 1/2 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 C Arborio rice
- 1 tsp paprika
- 1/2 tsp tumeric
- 1 large tomato, chopped
- 1/4 C white wine (optional)
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 – 1 1/2 qt chicken stock
- 2 links chorizo, sliced into rings
- 6 oz salmon, cubed
- In a large pot bring stock to a boil, reduce heat and let simmer.
- In a large, non-stick skillet, saute onion and pepper in olive oil. Season with salt. When the onion is translucent add the garlic, rice, and seasonings. Stir with a wooden spoon. When rice is slightly toasted and everything is yellow add in the chopped tomato.
- Deglaze the pan with white wine, if using, or a ladle of stock.
- While waiting for the wine to evaporate, start cooking the chorizo in a separate skillet. Remove from pan and cook the salmon in the same skillet.
- Add 1-2 ladle-fulls of stock at a time to the rice, stirring constantly. When the liquid is absorbed, repeat the process until the rice is cooked through. This will take approximately 15 minutes.
*This recipe was inspired by http://foudefoodmtl.com/eatsathome/shrimp-and-chorizo-paella and http://mongoliankitchen.com/salmon-paella/*