![]() ![]() Divide the spinach mixture on the bottom of each plate and top with piece of fish. Cook 6 minutes on first side and flip fish over and cook for 5 minutes until cooked through and browned. Season fish on both sides with salt and pepper and place on a hot pan. Heat a separate skillet on medium high heat, add remaining oil and butter. Mix until cream cheese melts down mixture resembles creamed spinach. Add cream cheese, half & half and parmesan cheese. Add spinach and season with a spinach of salt and pepper mix until thee spinach welts down. 9 ounces fresh baby spinach, from two bagsĭirections: in a large skillet over medium heat add 1/2 tablespoon olive oil and 1/2 tablespoon butter, mushrooms and red bell pepper and cook for about 4 minutes.4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut).Quick and easy, you should make this asap! Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. And it was amazing! Honestly one of the best things I’ve ever made. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Let rest 10 to 20 minutes, then cut into squares and serve.This was one of the first times I made fish, and definitely the first time I made fish that wasn’t salmon. Uncover and continue baking until the top layer of cheese is golden in spots, about 15 minutes. Bake 30 minutes, until the cheese is bubbling and golden in places. Cover the baking dish loosely with aluminum foil and poke several holes in the foil with the tip of a knife. Finish with a few decorative streaks or rounds of tomato sauce. Drizzle sauce around the border of the baking dish and sprinkle the top layer with the remaining grated cheese. Repeat the layering as described above two more times, ending with a top layer of cheese that leaves a border of about one inch around the edges of the baking dish. Sprinkle an even layer of grated cheese over the sauce and top with a layer of mozzarella or Fontina, using about one-third of the cheese. Tear a few leaves of basil over the eggplant and ladle about ¾ cup of the sauce to coat the top evenly. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Add oil to the pan as necessary during cooking to keep the level the same. Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. Remove the eggplant to a baking pan lined with paper towel and repeat with the remaining eggplant slices. Add as many of the eggplant slices as fit without touching and cook, turning once, until well browned on both sides, about 6 minutes. ![]() Heat over medium-high heat until a corner of one of the eggplant slices gives off a lively sizzle when dipped into the oil. Pour ½ cup each of the olive and vegetable oils into a medium skillet. Turn to coat both sides well with breadcrumbs, pressing with your hands until the breadcrumbs adhere. Let excess egg drip back into the pan, then lay the eggplant in the pan of breadcrumbs. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Dredge the eggplant slices in flour, shaking off the excess. Spread the flour and breadcrumbs in an even layer in two separate wide, shallow bowls or over sheets of wax paper. Whisk the eggs and 1 teaspoon fine salt together in a baking pan or wide, shallow bowl. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Sprinkle with the coarse salt and let drain for 1 hour. Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Trim the stems and ends from the eggplants.
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