Catfish with Green Olives

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This is a family favorite dish. If you are looking for something that is quick and easy to make during a week  night and you are mindful of being healthy on a budget, then this simple recipe is just right  for you !

Serves 4

Ingredients:
1 cup pimento-stuffed green olives, rinsed, drained, sliced
2 Tablespoons olive oil
1 teaspoon finely grated lemon zest
3 Tablespoons chopped fresh Italian parsley
A squeeze of lemon juice
Four 6-ounce catfish fillets
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, serving

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Main Ingredients

Directions:
Stir together olives, oil, zest ,  2 tablespoons of parsley and a squeeze of lemon juice  into a bowl.

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Oil a 12-inch non-stick skillet with a tight fitting lid. Season catfish with salt and pepper and arrange skinless side down in the skillet, tucking thinner ends of each fillet under.

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Mound olive mixture on top of fillets.

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Place a sheet of parchment paper on top of mixture and cover skillet.

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Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. To serve, sprinkle with remaining parsley and serve with lemon wedges.

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Snow Crab Eggs Benedict

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This dish is  an  elegant twist on a classic and is perfect for a Sunday Brunch.

Ingredients:
3 pounds Cooked Snow Crab Meat
1 pound Butter

For the Eggs:
6 Eggs (room temperature)
1 teaspoon White Vinegar

For the Hollandaise:
1 cup Melted Butter (from crab poaching)
4 Egg Yolks (room temperature)
1 Lemon (juiced)
1/4 cup chopped chives
Salt, to taste
Freshly cracked black pepper, to taste

To Serve:
3 English Muffins (split and lightly toasted)
8 ounces Philadelphia Onion and Chive Cream Spread
6 slices Canadian Bacon
Arugula

Directions:
Heat butter in a saute pan over medium-low heat until melted and warm. Place crab meat in the butter to poach for 3 minutes.

For the Eggs: Bring a medium pot of water to a boil and add white vinegar. Reduce to a light simmer. Line a plate with paper towels. Crack one egg at a time into a bowl and slide into the water. Do not over crowd the pot. Cook for 3 to 4 minutes and remove to the prepared plate with a slotted spoon.

For the Hollandaise: In a bowl over a double boiler, whisk the egg yolks, and lemon juice for 4 to 5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted crab butter, whisking continuously. Stir in some chopped chives and adjust seasoning with salt and pepper.

Once muffins are toasted drizzle with some of the melted crab butter. Spread onion and chive cream cheese on the bottom of the muffin. Place the muffin on a small plate and top with Canadian Bacon,arugula, a poached egg, and drizzle with hollandaise sauce. Serve immediately.