FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
ALMOND COD WITH PEAS - PRESSURE COOKER
Make and share this Almond Cod With Peas - Pressure Cooker recipe from Food.com.
Provided by barefootmommawv
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove fish from freezer and let stand at room temperature while preparing herb mixture. Put garlic, parsley, oregano, 1 tablespoon almonds and paprika in food processor. Chop with an on and off motion. Heat oil in a 4- or 6-quart pressure cooker; brown remaining 1 tablespoon almonds in hot oil. Remove from cooker and drain on paper towels; set aside. Put chicken broth or wine in pressure cooker and stir in herb mixture. Place cooking rack or steamer basket in cooker. Cut fish into 4 even pieces and place on rack. Close cover securely. Place pressure regulator on vent pipe. Cook for 2 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Open and carefully remove fish, keep warm. Remove rack. Add frozen peas to cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. If desired, thicken mixture with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Pour peas into serving dish; place fish on top of peas. Sprinkle fish with browned almonds and serve.
Nutrition Facts : Calories 210.4, Fat 6.3, SaturatedFat 0.9, Cholesterol 48.9, Sodium 329.4, Carbohydrate 11.7, Fiber 3.9, Sugar 3.9, Protein 26.2
PEA SALAD WITH SMOKED ALMONDS
Found on another site. Its got water chestnuts, green onions, almonds, & curry powder. Very good. You can make in the morning but add almonds when you serve. It tastes good with the frozen peas but taste great once they have thawed.
Provided by JAG0913
Categories Low Cholesterol
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the frozen peas, green onions, almonds, & water chestnuts.
- In seperate bowl, mix together the mayonnaise and curry pwder.
- Gently stir the mayonnaise mixture into the peas.
- Add salt & freshly ground pepper to taste.
Nutrition Facts : Calories 378.1, Fat 24, SaturatedFat 2.5, Cholesterol 6.8, Sodium 197.6, Carbohydrate 34, Fiber 8.8, Sugar 9.7, Protein 11.4
BRAISED PEAS WITH BACON, LENTILS & COD
Peas are in season in June and are delicious fresh, but frozen ones often have just as much taste
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- To make the pea braise, heat half the olive oil in a shallow saucepan, then sizzle bacon for 5 mins until crisp. Turn the heat down, add the peas to the pan, then cover and braise for 8-10 mins until peas are tender (about 5 mins if you're using frozen peas). Add the lentils to the peas and cook until heated, then remove from heat and dress with lemon juice, seasoning and a bit more olive oil, if necessary. Just before serving, stir through the mint.
- Meanwhile, heat the butter in a frying pan until frothy, then add the fish, skin-side down, and cook for 4 mins until the skin is crisp and the fish almost cooked. Flip the fillets over and cook for 1 min. Divide the peas between 4 plates and top with fish. Drizzle with olive oil and serve with a wedge of lemon.
Nutrition Facts : Calories 372 calories, Fat 19 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 2.7 milligram of sodium
COD WITH BACON, LETTUCE & PEAS
A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
- Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.
Nutrition Facts : Calories 430 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium
BROTHY COD WITH PEAS AND MUSHROOMS
In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.
Provided by Kay Chun
Categories dinner, lunch, weeknight, seafood, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
- Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
- Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
- Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
- Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.
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