Bumble Bee Issues Voluntary Recall On Specific Codes Of 5-Ounce Chunk White Albacore And Chunk Light Tuna Products Due To Loose Seals
Bumble Bee Recalls Canned Tuna – Los Angeles – Restaurants and Dining – Squid Ink.
I spent five minutes this morning reading tuna can labels.
Good thing there were only two cans in the pantry.
Maple Soy Roasted Salmon
Maple Soy Roasted Salmon
Honey Soy and/or Maple Marinade
Chilean Salmon, one piece per serving.
- If frozen, defrost salmon pieces in a tub of cool water. This will take about 20-25 minutes.
- Prepare marinade in a plastic zip lock bag.
- Rinse salmon pieces under fresh running water. Pat dry with paper towels.
- Marinate at least 30 minutes with 45 to 60 minutes preferable.
- Preheat oven to 375 degrees.
- Line a shallow roasting pan or cookie sheet with aluminum foil.
- Drizzle some olive oil on the sheet. Remove salmon pieces and place on the pan or cookie sheet. Drizzle some more olive over the salmon pieces.
- Roast for 17 minutes.
I love salmon. But if you live in Oklahoma as I do, you tend to shy away from so-called “fresh” fish in the markets. I’ve been disappointed too many times so I stick with frozen fish. The quality of farm raised Chilean salmon is excellent. And before you crucify me for my salmon preferences, please follow the link and read a good article on the current state of affairs in the world of Chilean aquaculture.  Chilean Salmon Farming’s Comeback | Wild Fish Conservation | Nancy Harmon Jenkins.
TIPS – The salmon pieces I buy are roughly one inch thick at the thickest part of the filet. If your salmon pieces are not as thick, adjust your roasting time downward accordingly. Rice or potatoes and a nice vegetable round out the meal. Salad works too. Maybe a nice freshly baked loaf of bread (purchased, of course). Prepare to be complimented.
Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice
Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/4 cup freshly squeezed orange juice
- 1 lime, juiced
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 2 garlic cloves, minced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
- 2 cups jarred or homemade tomato salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups diced fresh pineapple
- 2 limes, thinly sliced
Directions
- Combine the rice and chicken broth in a pot
over medium heat and bring to a boil. Reduce the heat to low, cover, and
cook until the rice is tender and has absorbed all of the liquid, about
20 minutes. - Preheat the oven to 400 degrees F.
- In a mixing bowl, whisk together the orange juice, lime juice, oil,
2 tablespoons of the cilantro, the garlic, and sugar; season with salt
and pepper. Add the tilapia fillets to the marinade, turning to coat.
Marinate in the refrigerator for 20 minutes, turning occasionally. - Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets
over the rice mixture, overlapping if necessary. Pour the reserved
marinade over the fish. Shingle the lime slices over the fish. Bake
until the fish flakes easily, is opaque, and cooked through, 25 to 30
minutes. Garnish with chopped cilantro before serving.
Copyright 2012 Television Food Network G.P.
All Rights Reserved
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via Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice.
Our friends who favor red wine surprised us with a fine selection of white wine. “What’s up?” I asked.
“We’re having tilapia.”
When we sat down to dinner and I tasted my first bite of this wonderfully flavorful dish I had to agree white wine is a better choice. This dish is light with bright flavors, a highly suitable supper when it’s 113 degrees outside. We all agreed the recipe was a keeper.
Our friends got the recipe from one of their kids who got it on the Internet. The recipe is presented here unaltered (copied) with the Guy Fieri Copyright reprinted as proof I’m not stealing but merely sharing.
Tips – no tips or suggestions at this time, since I’ve not had the time to play with this recipe. I’m already thinking of adding some red bell pepper, maybe trying basa instead of tilapia.
Parmesan Crusted Tilapia
Parmesan-Crusted Tilapia
¾ cup Parmesan cheese
¾ cup seasoned Italian bread crumbs
2 T melted butter or margarine
4 tilapia fillets
1 lemon, cut into wedges
- Preheat the oven to 375°.
- In a shallow dish, combine the cheese with the bread crumbs. Coat the fish with butter and dredge in the cheese/bread crumb mixture.
- Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 15 to 17 minutes. Serve the fish with the lemon wedges.
I really don’t have a clue where this recipe came from. James Beard has a recipe for chicken that is similar and when I looked up my Parmesan-Crusted Tilapia recipe it was different than what I’ve presented here.
It was a Rachel Ray recipe. I had to change it.
Honey Soy and/or Maple Marinade
Honey Soy Marinade
3/4 cup soy sauce
2/3 cup honey OR pure maple syrup
1/3 cup pineapple juice
The story behind this marinade is odd. Where do I begin? I’ll begin by saying I love marinades. You’ll love marinades too once you figure out that the factory farmed protein we pass off as real meat in this country really doesn’t have that much flavor. Remind me to tell you the story of the first steak I ate in Argentina. Yes, I’d move there for the beef!
For several years I’ve been making a simple baked salmon with Maple Soy Marinade. When I looked in my recipe file, I found this marinade. Honey, not maple syrup.Â
Huh?
At this point the best I can figure out is somehow, somewhere along the Path I substituted maple syrup for honey. It works. So I kept this simple marinade in my head until now when I realize it’s not the marinade I started with.
Try both. The maple syrup version works extremely well with salmon. I know I used the honey version with chicken. Play with it. Have fun. Eat well.
Warning. Use real maple syrup. I once used fake maple flavored syrup that consisted mostly of high fructose corn syrup and it is not the same.
garyskitchen.net 