a little of each

A family's cookbook

Tilapia with Lemon Butter Sauce April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:36 pm
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From Publix’s Apron Meals. Serves four.


The Angel Hair Fresca makes a wonderful side dish with the tilapia.



4 tsp flour, divided

1 tsp seasoned salt

5 sprigs fresh Italian parsley, coarsely chopped

1 lemon, juiced

1 ½ lbs tilapia fillets

3 Tbl butter, divided

¼ cup white wine



Place 3 tsp flour and seasoned salt in a zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 Tbl). Preheat large sauté pan on medium-high heat for 2-3 minutes. Add fish to zip-top bag; seal tightly and shake to coat. Place 1 Tbl of butter in pan and swirl to coat. Add fish and cook 3 minutes. Flip tilapia over and cook another 3 minutes until fish is golden and flakes easily. Place fish on serving plates. Place remaining 1 Tbl butter and 1 tsp of flour, wine and juice form 1 lemon in sauté pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.


Grouper Pepin

Filed under: Main Dishes — alittlemoreofeach @ 8:34 pm
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From Margaret Ann’s



1 lb grouper

2 lemons

1 egg, slightly beaten

1 cup fresh breadcrumbs or panko

1 cup flour

2 Tbl butter

2 Tbl olive oil

1 grated hard-boiled egg



About one hour before serving, squeeze the juice of one lemon over the grouper. Cover and refrigerate. Beat the egg in a flat bowl. Put breadcrumbs on a plate. Season the flour with salt and pepper and put on another plate. Season grouper with salt and pepper. Heat the butter and olive oil in a large skillet. Dip the grouper in the flour, then in the egg and lastly in the breadcrumbs. Pat them to cover. Sauté the grouper until golden brown. Serve with additional lemon juice and the egg if you desire.


Easy Baked Mediterranean Fish with Couscous

Filed under: Main Dishes — alittlemoreofeach @ 8:33 pm
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From Margaret Ann’s



1 (14.5 oz) can diced tomatoes

4 pitted black olives, minced

2 Tbl capers, drained

2 Tbl vermouth or dry white wine

2 tsp olive oil

1 cup uncooked couscous

½ cup chicken broth

1 lb red snapper, grouper or tilapia fillets

1 lb asparagus, trimmed



Preheat oven to 450. Spray a 17×15 foil oven bag with nonstick cooking spray. Mix couscous and broth together and place in center of bag. Mix first five ingredients together and place half of tomato mixture on top of couscous. Next, add the fish, followed by the remaining tomato mixture. Place the asparagus alongside the fish. Fold in the sides of the foil. Bake for 30 to 35 minutes or until fish flakes.


Honey-Glazed Salmon

Filed under: Main Dishes — alittlemoreofeach @ 8:32 pm
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I made this for a Valentine’s dinner when Ken and I were living in our miniature (550 square feet) apartment in Altamonte Springs.



2 Tbl minced shallots

1 Tbl chopped fresh or 1 tsp dried thyme

3 Tbl honey

1 Tbl Dijon mustard

½ tsp salt

¼ tsp ground red pepper (or red pepper flakes)

4 (6 oz) salmon fillets



Combine first six ingredients in a small bowl. Brush honey mixture over skinless side of fish. Place fish on a grill rack or broiler pan coated with cooking spray, and cook six minutes on each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs if desired.


Salmon with Pesto Mayo

Filed under: Main Dishes — alittlemoreofeach @ 8:27 pm
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4 (5-6 oz) salmon fillets

2 Tbl crumbled firm-textured bread

¼ cup mayonnaise

3 Tbl purchased basil pesto

1 Tbl grated Parmesan



Thaw fish, if frozen. Preheat broiler. Place bread crumbs in a shallow baking pan. Broil four inches from the heat for one or two minutes, stirring once, until lightly toasted. Set aside. Measure thickness of fish. Place fish on greased unheated rack of broiler pan, tucking under any thin edges. Broil four inches from heat for four to six minutes per ½ inch thickness or until fish flakes easily with a fork. Turn one-inch thick fillets over halfway through broiling. Meanwhile combine mayonnaise and pesto; set aside. Combine toasted breadcrumbs and Parmesan cheese. Spoon mayonnaise mixture over fillets. Sprinkle with bread crumb mixture. Broil one to two minutes more or until crumbs are lightly browned. Makes four servings.


Tilapia with Chili-Lime Butter

Filed under: Main Dishes — alittlemoreofeach @ 8:26 pm
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From the St. Petersburg Times, June 2004



6 (6 oz) pieces skinless tilapia fillet

½ tsp salt

2 Tbl vegetable oil


For the Chili-Lime butter, stir together in a bowl:

½ stick unsalted butter, softened

1 Tbl finely chopped shallot

1 tsp finely grated fresh lime zest

1 tsp minced serrano chili

½ tsp salt



Heat one Tbl oil in a skillet over moderately high heat until just smoking, then sauté three pieces of fish, turning over once with a spatula until golden and just cooked through, four to fie minutes total, and transfer to a plate. Sauté remaining three pieces of fish with the remaining oil in the same manner. Serve with a dollop of chili lime butter.




Lemon-Dill Mayonnaise

Filed under: Main Dishes — alittlemoreofeach @ 8:24 pm
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This is a wonderful condiment for grilled or broiled fish.



¾ cup mayonnaise

3 Tbl buttermilk

2 Tbl fresh dill or 2 tsp dried

1 Tbl fresh chives

½ tsp lemon zest

2 tsp lemon juice



Mix all ingredients together in a plastic bowl. Cover and chill for one hour.


Boatman Stew March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 10:12 pm
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This tomato-based seafood stew is best served with warm crusty rolls with lots of real butter.



¾ tsp salt

2 lbs fish, cut into chunks. Grouper is best. Shrimp and scallops make nice additions.

2 large onions, sliced

½ cup olive oil

19 oz canned tomatoes

8 oz canned tomato sauce

1 tsp crushed red pepper

1 Tbl dried parsley or 2 Tbl fresh

½ cup white wine

1 ½ cup water



Salt fish and let stand. Meanwhile, brown onions in oil in a large soup pot. Add tomatoes, tomato sauce, red pepper, parsley, wine and water. Simmer for 30 minutes. Add fish. Continue to simmer until fish is cooked. Add salt and pepper to taste.