This easy recipe for baked salmon with pesto is the perfect choice for a fresh and light meal for the family year-round.
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Lifetime Recipes Made Easy
Good morning…I’m back after a long drawn out move and happy so I can start blogging about food again. Today I am sharing a simple recipe with you for blackened tilapia, it’s the perfect recipe to make for dinner.
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This has been a whirlwind of a summer for me, especially with eating food as I really allowed myself to indulge and lived in the moment (meaning I wasn’t watching what I was eating). I am back to reality and figured I would post one of my new favorite recipes for a healthy salmon with turmeric.
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I know it sounds super easy to make shrimp and yet I also have heard that shrimp is intimidating to make. So since I’ve been making it a lot lately, I thought I’d educate you on a few things with shrimp and share this super easy recipe with you.
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Shucker’s Oysters Bar, 116 Conestoga Rd, Ridgeland, MS – (601) 853-0105
So no recipe here just my life experience on trying crawfish for the first time.
Have you ever tried eating crawfish? I can officially say that I have tried crawfish and I was so happy I did. Trying fresh crawfish in the south was something I had always wanted to do, probably because watching it on television made it seem so cool and it intrigued me. I can now say that I totally understand the quote, “pinch a little tail, suck a lot of head”, it totally makes sense to me now 😉
I was told by my southern girlfriend that I could only try crawfish if I was in the south and with people who can teach me how to eat it (see the above quote) and I’m happy to say, that’s exactly what happened! I ended up on a trip to Tennessee, which had it’s ups and downs but let me tell you, the ups outweighed the downs. Let me start by saying my big down…my luggage got lost…for 2+ days I had none of my clothes, makeup, shoes…nothing! The worst part of losing my suitcase was that American Airlines kept feeding me lines about where my luggage was and when I’d receive it. Finally at 9:30 pm, I had to go to the airport to pick it up, not good! Then they cancelled my return flight…really not good 🙁
Anyway back to crawfish, I ended up in Mississippi and reconnected with my friends there, I was so happy because I knew we were going to Shucker’s to get crawfish. Shucker’s is a local bar that is fabulous! For those that live in California and know about the Sagebrush Cantina, the atmosphere at Shucker’s is very similar to the Cantina so I felt very comfortable.
We were told to go under the tent and we did, there was a live band playing music and people were dancing, it was so lovely so hear and see, I just LOVE live bands
we got some beer, a pound of crawfish, a corn and a potato…I was so excited to try this little creature!
Here is a little closer view of my pound of crawfish, they even give you wipes…trust me you will need those wipes and they come in very handy
I have to say I was a little skeptical because they smell of seafood was very strong but I went in for the try, looks like a little lobster ha?
I did as the quote said…not really but it sounded good…I did twist the head off and peeled the tail back, then pinched and look at what came out!
I thought the claw was very cute but I will warn you from my mistake, do not attempt to crack open that cute little claw as it will squirt all over your face leaving you ready to use one of those wipes lol (yes that really happened to me)
When I was done eating my crawfish, I had to go in the back to see how they were prepared, so cool ha? It sure held a lot of crawfish
Then they have a strainer that pulls the crawfish up and lets them sit in the juices
I found the crawfish to be very good the way they were prepared, they were very spicy and I loved it! The potato was even more spicier then the crawfish and the corn…oh my, the corn knocked my socks off.
What I learned was…
“What looks, tastes, and smells like seafood, but doesn’t come from the sea? It’s crawfish, a freshwater shellfish that is considered a Louisiana delicacy.”
I will say that eating crawfish at Shucker’s was truly amazing and I’m so lucky I had the opportunity to do so. I can’t wait until next year at this prime time to do it all over again…who’s in?
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Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum
I know what you are thinking…”really, Patty made salmon and ate it???” As most of my friends would know, salmon is not something I would ever cook or eat as I have never been a fan of salmon.
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I never grew up eating a lot of fish or even heard of Tilapia, even though my father was a fisherman and would come home with striped bass, mussels, clams and many other fish but never Tilapia. We also would eat Baccalà which was a cod fish that was cured in salt, my mother would always make it with a red tomato sauce and let me tell you, it was so not my favorite. Over the years though I have not only made fish in my house but I’m open to trying different recipes out and about.
A few years ago, at a restaurant, I ate a Tilapia dish that had a sweet “crust” that I loved (not even a crust but a sweet flavor). So of course I had to research how to make it at home. I’m not sure if I created a recipe that I tasted that night but I can share that this recipe is pretty amazing. Even my kids friends, who ever ate fish or liked fish, love this recipe, it’s not a fishy flavor at all.
So I bet you are thinking…”I need that recipe” lol. It’s a super easy recipe, I use Tilapia because it’s an easy fish to find, it’s thin and cooks up easily and everyone likes Tilapia because it’s not a fishy fish (like salmon) and the sweetness comes from a sprinkle of brown sugar and mirin (a rice cooking wine). You can find mirin at the markets in the Asian aisle. I served my dish with my chickpea salad, my smashed potatoes and a fennel salad.
I place a teflon frying pan on my stove top and put it on to medium heat. I then take a baking sheet and place my cooling rack (you probably have one for your baked goods) on top and lay my Tilapia on top of the rack and I season it with salt and pepper.
I put a little oil on the bottom of my pan and I add the Tilapia, I cook it for about 4 minutes or until the fish begins to cook through and you can see the whites of the fish (that means the fish cooked, kind of like chicken)
I flip it and cook it on the other side…make sure you season both side of your Tilapia as you can see from my examples
I then remove the fish from the pan and place it back on the cooling rack
here is the best part of this dish, I sprinkle the pan with some brown sugar
and place the fish back on top and I drizzle just a tiny bit of that Mirin on the bottom and let it caramelize…OMG…it’s so good!!!!
I flip it again
let it cook for about a minute or so and remove it. I’m telling you this is a quick recipe, especially for those working moms who forgot to pull something out of the freezer before leaving for work because the whole meal can be cooked in 10-12 minutes.
Here is a photo with my Tilapia and side dishes, again with my chickpea salad, smashed potatoes and fennel salad….YUMMY!!!!!
I hope you enjoy this recipe as it’s truly a keeper!
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Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Don’t forget to follow me on twitter, pinterest, facebook and subscribe to my youtube channel
Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
Directions
I’m currently working in a commercial kitchen and when preparing the food, I often hear these words…”now you are thinking like a chef” when I do something outside of the ordinary. I can share that this recipe is kind of “thinking outside of ordinary” kind of recipes.
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