Last week I made two yummy new fish dishes. These were both hits in our house so I thought I would add them to my 101 Ways To Cook Fish list. I hope you all enjoy.
Prosciutto-Apple Wrapped Salmon with a Honey Mustard Vinaigrette
1 large salmon fillet
1 apple peeled and thinly sliced
8 thin slices of prosciutto
dried sage rub
Lay prosciutto out on wax paper. In center of ham layer apple slices that were coated with lemon juice. Sprinkle apple slices with a little sage rub. Place salmon fillet flesh side down on apples. Wrap ends of prosciutto around salmon to seal on skin side. With 1 TBS olive oil sear salmon skin side up in cast iron skillet over medium heat until a slight crust appears. Roll salmon over and place skillet in oven. Cook at 350 for about 10-15 minutes or until salmon flakes easily.
Honey Mustard Vinaigrette
1/2 cup olive oil
1 tsp ground ginger
2 TBS diced green onions
2 TBS rice vinegar
2 TBS Honey
1 TBS mustard
salt and pepper to taste
Blend all ingredients with an immersion blender and serve over salmon.
This was a fairly time consuming recipe but was definitely a show stopper and something I think I would make again if we have guests over.
The other dish I made is more of an everyday dish. It is adapted from a recipe in a Country Italian cookbook I have owned for years.
Halibut alla Milanese
A delicious dish that A devoured and I plan on making again and again!
Whisk together 1/2 cup olive oil
2 TBS lemon juice
1/2 tsp salt
1 small onion finely diced
Remove skin from Halibut. Pat dry and marinate fish for one hour... turning occasionally.
1/2 cup flour
1 cup dry bread crumbs
Remove fish from marinade, pat dry. Dip fish in flour to coat both sides, then in egg mixture (eggs and milk) and then in bread crumbs. Press crumb topping onto fish. Refrigerate on wax paper 15 mins
Heat 2 TBS oil and 2 TBS butter in skillet over medium heat till bubbly. Cook fish about 3-5 minutes per side depending on thickness....until fish flakes easily and topping is a golden brown. Transfer to warming plate.
Melt 1/4 cup butter in skillet over medium heat. Add 2 tsp minced garlic. Cook 1- to 2 minutes until butter turns light brown. Serve over fish.