Showing posts with label Yellowtail snapper. Show all posts
Showing posts with label Yellowtail snapper. Show all posts

Thursday, April 21, 2016

Salad with Mango, Cherries, and Toasted Walnuts #recipe @LucyBurdette


 LUCY BURDETTE: This year for Christmas my wonderful uncle sent me a big box of dried Michigan cherries. They are so sweet and delicious! I've used them in granola and cookies, but I wanted to find a salad to showcase them as well. This combination does just that.

1 head red leaf or butter lettuce
2 small cucumbers
2 sticks celery
One ripe avocado
One half ripe mango
1/2 cup dried Michigan cherries
1/2 cup walnuts, broken into pieces and toasted




Wash and dry the lettuce, tear into bite-sized pieces and layer at the bottom of the salad bowl. Slice the cucumber and the celery and mix this in.



Toast the walnuts until slightly brown and crunchy.




Peel and dice the avocado. Slice the ripe sections of the mango off the pit, and dice. Layer the avocado and the mango onto the salad. Sprinkle with cherries. Top with cooled walnuts.

Dress with a mustard vinaigrette and toss, once your guests have admired the presentation:). (You of course should feel free to make your own tweaks, onions if you like them, or some kind of soft cheese, for example.) In this case, we ate the salad with pan-fried yellowtail snapper and roasted rosemary potatoes--yum!

 







The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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Thursday, April 30, 2015

Mango-Avocado Salsa #recipe @LucyBurdette



Salsa with Yellowtail



Ignore the ginger, I changed my mind on that!
LUCY BURDETTE: I'm headed to the Malice Domestic traditional mystery conference today, so I thought I'd share a really easy recipe. I know, what sense does that make, right? But some night when you're pressed for time and want to quickly dress up a piece of fish or some shrimp, you'll be glad to have this one in your hopper.

Ingredients

One large ripe mango
One ripe avocado
1 tablespoon minced red onion
1 tablespoon minced jalapeno
2 tablespoons chopped fresh cilantro
Two key limes
1 to 2 teaspoons orange flavored olive oil
Salt-and-pepper to taste

Putting this together is so easy, it's almost embarrassing: Cut the mango and avocado into small chunks. Mix this gently with the onion, cilantro, and jalapeno. Squeeze the key limes over the top and drizzle all with the olive oil. Then salt and pepper to taste.

Voila--salsa! You can serve this with pan fried yellowtail snapper or Key West pink shrimp. You could even serve it with tortilla chips as an appetizer. No one would complain!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!


Thursday, April 17, 2014

Sauteed Yellowtail Snapper with Pineapple-Avocado Salsa @LucyBurdette






LUCY BURDETTE: I've met so many interesting people in Key West this winter, one of them being Chef Norman Van Aken.We had several hours together at a local artisan fair so I had the chance to ask him about his life as a chef and buy some signed copies of his new cookbook, MY KEY WEST KITCHEN

This was very lucky timing, as I was finishing DEATH WITH ALL THE TRIMMINGS, which stars a chef in a new Key West restaurant. Nothing is more helpful than hearing wonderful details from someone who's been in exactly that position.


I'm not a huge fish eater, but as we do live on an island, it seemed a crime not to try to prepare my favorite, yellowtail snapper. And besides, this gave me the chance to experiment with one of my fictional chef's signature dishes. 




Ingredients

1 lb yellowtail snapper filets
1 egg with splash of milk
Panko bread crumbs
Salt and pepper

1/2 Pineapple, peeled, cored and cubed
1 Avocado, cubed



1/2 lime
2 Tbsp olive oil
dash of chili powder or to taste

Salad greens

Vinaigrette



 
Prepare the salsa by cubing the pineapple and the avocado. In a small bowl, squeeze the lime and whisk together with the olive oil and chili powder. (As you can see in the picture, I'd planned to include mango, but it didn't feel ripe enough by show time.) Add the dressing to the fruit and mix gently. Set this aside.



Whisk the egg with a splash of milk and put this in a flat bowl. Salt and pepper the fish filets and dunk them in the egg, then in the panko crumbs. Melt 2 tablespoons of butter and one of olive oil in a skillet to medium high, and saute the filets until cooked through and golden brown. (Time will depend on how thick the fish is.)

 
Serve the fish with a wedge of lime, the pineapple salsa, and a tossed green salad. 

 I suspect Chef Van Aken's version would be even better, but my husband pronounced it delicious!











MURDER WITH GANACHE, the fourth Key West mystery, is in stores now!
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PS: Mary Mannella was selected as the winner of Liz Mugavero's book giveaway this past Sunday. Mary, please email Liz.Mugavero at gmail dot com to claim your prize!