"Time heals all wounds" is another of those sayings that we use all the time (it has been said that Chaucer was one of the first to say it..http://answers.yahoo.com/question/index?qid=20080121210410AAkehtW) but it can also be said that "Food heals all wounds." I am pretty sure that Donn Hayes said that.
So in that mode I announce the once monthly "Eating with Meggan" segment of the blog. She has been testing out Fish recipes and is going to share with you her thoughts on the recipe, ideas on how to make it better, or if there is no hope. If you would like to share with us your fish recipes we would love to try them out and if you are lucky we will spotlight our "Fish Chef of the Month."
For those who know me, you can ask what I had instead and I will put my two cents in. We all know that I don't eat fish (bring on the comments on that).
So, here it is folks fish recipe #1:
(originally found on allrecipes.com the italicized words are the parts of the recipe I modified to make it healthier or to use what we had on hand)
1/2 cup grated parmesan cheese
2 tablespoons olive oil (originally called for 1/4 cup of butter)
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green
onion or salsa
1/4 teaspoon salt
1 dash hot pepper sauce
(if you didn’t add salsa)
2 pounds skinless halibut filets
In a bowl mix the parmesan cheese, olive oil, mayonnaise, lemon juice, green onions (or salsa), salt, and hot pepper sauce. Arrange the halibut fillets in a lightly greased baking dish and pour sauce over the top. Bake, covered, at 375º for 10 minutes, uncover and bake for 10 more until fish flakes easily.
This recipe was fabulous! The fish was moist, yet flaky, and the sauce was robust and very creamy. We happened to have fresh parmesan on hand, which is rare, so I'm sure I will eventually try this recipe with mozzarella or some more "normal" cheese. We didn't have any green onion but, of course, we had fresh salsa in the fridge so I used that instead of the green onions and hot pepper sauce and it really enhanced the flavor. The recipe originally instructed that the fish be broiled but I'm not a fan of broiling because I have a tendency to burn things that way so I opted to just bake it. I highly recommend this recipe, let me know if you try it and what you think!