***June 2022 HSN Dinner Group winner***
Source: Carol and Rob Stein
Farmed Atlantic salmon (I use this because of its fattiness)
vegetable (neutral) oil
sorrel leaves with thick rib removed
margarine or butter
Oil salmon on both sides. Salt and pepper to taste. Place cleaned sorrel leaves in Cuisinart with butter or margarine - amount depends - Mix until you have a paste. Put into a bowl.
Have grill on medium, put salmon on grill skin side down. Do NOT TURN! While salmon is grilling, apply sorrel paste thickly on top of salmon, finish cooking (we like our salmon medium rare), and serve cutting into sections .
There is no ...
From: Catherine Martin
May 2021 Herb Study Parsley Tasting winner
NOTES: This is basically for basting grilled steak, chicken or fish, not so much for marinating, though you can try it if you like. I especially like it on fairly bland fish like tilapia because it gives it a needed boast as it cooks or as soon as it’s almost done. Some people make this simple sauce in a food processor, but while similar to pesto, it differs in that it is much better finely chopped to preserve the sauce’s nice, slightly rough texture. I recommend chopping! The level of heat, though, is entirely up to you, and if you don’t like heat simply leave out the red pepper or chili and/or reduce the garlic. Common variations add fresh cilantro or basil to the oregano or substitute for it completely.
1 clove of garlic, peeled
A handful of capers, drained
A handful of gherkins, drained and finely chopped
6 good-quality anchovy fillets in oil, finely chopped
2 bunches of fresh flat-leaf parsley, finely chopped
A bunch of fresh basil, leaves picked and finely chopped
A bunch of fresh mint, leaves picked and finely chopped
1 tablespoon Dijon mustard
Red wine vinegar
Good-quality extra-virgin olive oil
Freshly ground black pepper
10 1/2 oz new potatoes, scrubbed or peeled
4 double sole fillets, pinboned
Freshly ground black pepper
10 1/2 oz purple sprouting broccoli
A knob of butter
To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and m ...
Active time: 15 min Start to finish: 25 min
Makes 2 servings.
2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes. < ...