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Roasted Poblano Quesadillas
Roasted Poblano Quesadillas
Roasting poblano peppers and removing the skins makes them perfect for these modified Food Network recipes.
INGREDIENTS
DIRECTIONS
Heat the broiler to high. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
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Salmon Skewers with Cucumber Yogurt Sauce
Salmon Skewers with Cucumber Yogurt Sauce
Salmon Skewers with Cucumber Yogurt Sauce
From sproutedkitchen.com, this cool cucumber sauce pairs well with deep, rich salmon. Served with quinoa or grilled pita on the side, this healthy and flavorful dish packs in a unique combination of flavors. This website is worth checking out- the great recipes and beautiful pictures are sure to inspire your time in the kitchen!
INGREDIENTS
Fish
Yogurt Sauce
DIRECTIONS
Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet. Cut the salmon into 2” chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients.
In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye on it.
To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice.
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Sauteed Fish with Roasted Grape Tomatoes, Garlic and Basil
Sautéed Fish with Roasted Grape Tomatoes, Garlic and Basil
Picking a good fish filet is important and snapper (preferably skin on) or Mahi Mahi would work well with these bright roasted tomatoes. Serving it with fresh grilled corn on the cob and crusty bread would make a satisfying and complete meal!
INGREDIENTS
DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees F.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan (if using whole, skin on fish), lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Divide the fish among 4 plates. Top with the tomatoes and serve.
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