We had our friends Joe and Gina over last night for dinner. Gina is on a gluten free diet so I knew I had to pick something to make to accomodate this. I have to be honest I had no idea what being gluten free entailed and I had to do some research, I found out that it means that she can't eat things like white flour. I finally settled on making fish for dinner. I had caught an episode of a Bobby Flay show on the Food Network months ago and book marked the recipes since I thought they looked so good. For dinner I made "Grilled Tilipia with Lemon Butter and Capers" along with "Grilled Asparagus with Green Peppercorn Vinaigrette" accompanied by some brown rice. Both recipes came out fantastic and I got rave reviews!
I wish I had taken some pictures since it came out so good but I know I'll be making these again so I'll have to take some next time. I was impressed with myself on this one, it was my very first time even attempting a tilipia recipe, it was so simple! Both recipes called for cooking the food on the grill but I just baked them in the oven and it turned out just as good. It was the perfect meal to make for serving for company since you can make the dressings ahead of time and just pour over them when you are ready to cook them.
Grilled Tilipia with Lemon Butter and Capers
Source: Food Network, Bobby Flay Boy Meets Grill
Ingredients
1 lemon, finely zested
2 lemons, juiced
1/2 cup dry white wine
1 shallot, thinly sliced
Splash heavy cream
1 stick unsalted butter, cut into cubes, at room temperature
Salt and freshly ground black pepper
4 (8-ounce) tilapia fillets
3 tablespoons olive oil
1/2 pound orzo, cooked al dente
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup drained capers
Directions
Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
Heat the grill to high. Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.
Grilled Asparagus with Green Peppercorn Vinaigrette
Source: Food Network, Bobby Flay Boy Meets Grill
Ingredients
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 pound fresh asparagus, trimmed
2 tablespoons canola oil
Directions
Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
Heat the grill to high.Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes. Place grilled asparagus on a platter and drizzle the vinaigrette over the top.
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