Fish Milanese With Summer Squash Recipes

FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL

Steps:

• Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
• Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
• Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

BAKED FISH WITH SUMMER SQUASH

Steps:

• Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
• Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
• Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.

PORK WITH SWEET-AND-SOUR SQUASH

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
• Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper and 1 tablespoon thyme. Add
• 2 pork scallopini to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
• Add the remaining 1 tablespoon oil, the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

FISH ALLA MILANESE

Steps:

• For marinade, whisk 1/3 cup oil, lemon juice, salt, and pepper in small bowl; stir in onion.
• Pour marinade into 13x9-insch glass baking dish.
• Rinse fish; pat dry w/paper towels.
• Place fish in baking dish; spoon marinade over fish to coat thoroughly.
• Marinate, covered in fridge for 1hr.
• ,turning fish over occasionally.
• Combine and mix eggs and milk in shallow bowl.
• Remove fish from the marinade one piece at a time, and first coat w/flour, then w/egg mixture, and lastly bread crumbs.
• Press crumbs firmly onto fish.
• Refrigerate coated fish for 15 mins.
• Heat 2 tbsps.
• butter and remaining 2tbsps.
• oil in skillet over med.
• heat until melted and bubbly, then add fish.
• Cook to 2-3mins.
• per side until fish flakes easily w/a fork and topping is light brown.
• Remove to heated serving plate.
• Melt remaining 1/4cup butter in pan over med.
• heat.
• Add garlic, and cook 1-2mins, till garlic browns a bit; stir in parsley.
• Immediately take off heat and pour the mixture over the fish fillets.
• Garnish w/lemon slices.
• NOTE: Cooking and preparation times do not include marination time taken.

FISH MILANESE

Steps:

• Remove skin from fillets.
• Remove bones.
• Combine peeled and finely chopped onion, lemon juice, oil, salt and pepper in a large plate, mix well.
• Add fillets, spoon mixture over fillets to coat thoroughly.
• Allow fillets to marinate 1 hour, turning them occasionally.
• Remove fillets from marinate.
• Coat lightly with flour.
• Dip in combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly.
• Heat extra oil and butter in large frying pan.
• Add fillets, cook gently on both sides until golden brown.
• Allow approximately 3 minutes on each side.
• Drain.
• Melt extra butter in separate pan, add crushed garlic.
• Cook until butter turns light golden brown, add parsley.
• Pour browned butter over fillets.

FISH MILANESE

Steps:

• Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
• Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
• In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
• Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
• Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.