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Weekday dinner inspiration: Lemon Snapper With Herbs and more

Mon | Flip it

To make Goat Cheese and Shrimp Quesadillas, saute diced onion and minced fresh garlic in a couple of tablespoons of olive oil for about 3 minutes. Add peeled, uncooked medium shrimp and cook until pink. Remove from skillet. Layer shrimp mixture on a flour tortilla with knobs of goat cheese and some shredded Jack cheese. Top with another tortilla and place in skillet, cooking about 2 minutes on each side over medium heat until cheese melts. Top with slices of ripe avocado.

Tues | Grill it

Get a helping hand for Tuna and Green Onion Brochettes with Lawry's sesame and ginger marinade. Thread tuna chunks alternately with green onions on skewers. Brush liberally on all sides with marinade and refrigerate for about 30 minutes. Grill over medium-high heat for about 2 minutes per side, brushing with marinade twice during cooking. Serve with buttered green beans garnished with toasted almonds slices.

Wed | Rotisserie chicken

Easy Chicken and Shrimp Paella starts with shredded meat from the store-bought bird. To prepare, heat a few teaspoons of vegetable oil in a large skillet and add about ½ cup sliced chorizo. Saute for a few minutes then add 1 diced onion, cook for a couple minutes then stir in 2 minced garlic cloves. Add a teaspoon of paprika, 1 can drained diced tomatoes and 1 ¾ cups water. Bring to boil and stir in an 8-ounce bag of yellow rice. Simmer, reduce heat and cook for 20 minutes. When rice is done, stir in ½ pound medium peeled shrimp and the chicken. When shrimp are pink, stir in ½ cup or more frozen peas. Cook for a few minutes more. Garnish with chopped parsley and pimiento strips.

Thurs | Broil it

Open-Faced Crab Melts with fresh fruit salad can be made on nearly any kind of bread but I prefer English muffins. Toast the muffins first, then scoop on mounds of crab salad — canned or pasteurized crab, mayo, lemon juice and thinly sliced celery — top with a slice of provolone or Monterey Jack cheese and broil until the cheese is bubbly.

Fri | Bake it

Lemon Snapper With Herbs (recipe below) can be a romantic dinner for two tonight. Serve with wild rice and steamed asparagus. A glass (or two) of pinot gris, too. Here's a tip: When fish is baked, lift it gently out of the pan or it will break apart.

Janet K. Keeler can be reached at or (727) 893-8586.


Lemon Snapper With Herbs

3 tablespoons extra-virgin olive oil

1 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Small handful of herbs such as parsley, thyme and dill, chopped

Salt and freshly ground black pepper

4 snapper fillets, about 6 ounces each

Preheat the oven to 400 degrees. To make the dressing, whisk together the oil and vinegar in a bowl. Add the mustard and herbs and mix well. Season well and mix again.

Lay the fish in a roasting pan, then cover with about 1/4 inch water. Season well. Bake in the oven for 15 to 20 minutes, until the fish is cooked through and the water has almost evaporated. To check whether the fish is cooked, poke a bit of the flesh with a fork to make sure it flakes.

Using a spatula, carefully lift the fish on to a warmed serving dish or individual plates. Spoon over some of the dressing.

Serves 4.

Source: Adapted from Seafood by C.J. Jackson (DK, 2011)

Weekday dinner inspiration: Lemon Snapper With Herbs and more 10/09/12 [Last modified: Tuesday, October 9, 2012 4:30am]
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