Fried Fish with Lemon-Butter Sauce

Fried Fish with Lemon-Butter Sauce

There is nothing fancy about fried fish drizzled with lemon and butter—but it can look (and taste) awfully nice topped with capers and sitting next to a fresh salad (or yeah, crispy potatoes 😋). Start with a white, flaky, mild fish like barramundi or cod. Fillets should be less than 1/2-inch think, because the cooking goes fast! This recipe can be gluten-free or -full, use which ever flour (and breadcrumbs) your prefer. Opt for breadcrumbs rather than panko; it just works better. Use plenty of oil in the pan, and let it get hot enough. Best when eaten right away! (Though if there are leftovers, try heating the fish in a toaster oven, which will keep it crispy).

Fried Fish with Lemon-Butter Sauce

Fried Fish with Lemon-Butter Sauce

Published May 14, 2019 by
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Serves: 4   |    Active Time: 30 minutes



Ingredients:


For the fish:
  • 4 thin white fish fillets (such as barramundi or tilapia)
  • Sprinkle of salt
  • 1/4 cup measure-for-measure gluten-free flour blend (or regular AP flour)
  • 1 egg
  • 1/2 cup gluten-free bread crumbs - such as Schar (or regular bread crumbs)
  • 2-3 tablespoons olive oil

  • For the lemon-butter sauce:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Zest and juice from 1 lemon
  • 2-3 tablespoons capers

  • Directions:

    1. Sprinkle each fillet of fish with salt.
    2. Whisk egg in a bowl until frothy. Place flour on one plate and bread crumbs on another.
    3. Working with one fish fillet at a time, lightly coat each fillet in flour, and then dip in egg. Roll in bread crumbs, and set aside.
    4. Heat oil in a large skillet over medium-high heat. When oil is hot, place fillets in oil (if oil dies not sizzle, it is not hot enough). Cook fish for 3-4 minutes on the first side, and then flip and cook for another 3-4 minutes. Fish should be golden on the outside and opaque all the way through. Remove from heat.
    5. Place butter and garlic in a small sauce pan. Heat over medium-low. When butter is melted, remove from heat. Add lemon zest and juice, along with capers, and stir.
    6. Place fish on serving plates and spoon lemon-butter sauce over each fillet.

    Fried Fish with Lemon-Butter Sauce
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    Vegan Dinner Miso Soup

    Vegan Dinner Miso Soup

    Last week, after the storm headed toward the front range was dubbed a “bomb cyclone,” we woke up to rain. And it rained and rained until about 10am when the temperature dropped and the winds started and it began to snow sideways.

    It was a perfect storm for Miso Soup.

    Vegan Dinner Miso Soup

    Miso soup is that brothy, extra light soup you get before your sushi shows up at a restaurant. It’s so cozy, and miso paste gives the broth a complex flavor. But typical miso soup is light — really nothing more than an appetizer. With this recipe I sought out a miso soup that was filling. Something you could have as a meal when you’re snowed in.

    Traditional miso soup usually has a few bites of tofu, and pieces of wakame. We added: shiitake mushrooms, rice noodles, and TOPPINGS! (Fried garlic chips, green onions, chili crunch sauce, toasted sesame oil). All in all it makes a more filling soup with out losing the miso-y quality.

    Vegan Dinner Miso Soup

    The broth for this soup is vegan. It’s not something I was intentional about initially: I had been unable to find bonito flakes and so tried making the broth with kombu and dried mushrooms instead, and the result was delicious. Since so many of the popular recipes on Foraged Dish are vegan, I thought it would be a great alternative to share with you all.

    Dashi, the broth used in Miso Soup, is a cook-it-on-the-spot type of broth. No Sunday afternoon spent making stock. It only takes about 30 minutes to make dashi, and if you’re snowed in (or heck, if you’re home doing laundry), I bet you have that kind of time to let a pot simmer!

    I know warm weather is on it’s way — but until then, I’ll be souping. :)

    Vegan Dinner Miso Soup

    Vegan Dinner Miso Soup

    Published March 19, 2019 by
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    Serves: 6   |    Active Time: 50 minutes



    Ingredients:

    For the broth (dash):
  • 2 sheets kombu (About 5 inches x 3 inches each)
  • 6 dried shiitake mushrooms
  • 7 cups water 

  • For the soup:
  • 1/3 cup white miso paste
  • 1 tablespoon ginger juice
  • 2 tablespoons dried wakame, plus about 2 cups of water for rehydrating
  • 1-2 cups sliced shiitake mushrooms, stems removed
  • 14 ounce package extra firm tofu, drained and diced into bite-sized pieces

  • To serve:
  • Rice noodles, cooked according to package (I used vermicelli)
  • 1/2 cup sliced green onions, white and dark green parts removed
  • Chili crunch sauce (affiliate link)
  • Fried garlic chips (I use avocado oil rather than canola)
  • Toasted sesame oil
  • Optional (not vegan - makes the meal heartier): Soft boiled eggs

  • Directions:

    1. Make broth: heat 7 cups of water in a large soup pot with kombu and dried mushrooms. Once the water comes to a boil, remove it from the heat. Allow kombu and mushrooms for roughly 20 minutes.
    2. Meanwhile, hydrate wakame in a small bowl. When wakame is completely softened, strain out excess water. Then, roughly chop wakame into bite-sized pieces.
    3. After broth has soaked, use a slotted spoon to remove kombu and mushrooms.
    4. Place miso in a small to medium sized bowl. Ladel roughly 1 cup of broth in the bowl with the miso, and whisk until no clumps remain (this makes it easier to mix into the full pot of broth). Pour miso mixture into soup pot.
    5. Add tofu, shiitake mushrooms, and wakame to the pot, and place back on stove over low heat. Heat until the soup is just barely simmering.
    6. Divide rice noodles amongst serving bowls, and label soup over top. Top to taste with: sliced green onions, toasted sesame oil, chili crunch sauce, and fried garlic (and eggs, halved, if using).

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    Easy, One Pan Paleo Ground Beef Korma

    Easy, One Pan Paleo Ground Beef Korma

    This is an older recipe from Foraged Dish that has been a long-time reader favorite, and a favorite of mine. I’m republishing it with some updates, including a how-to video that really highlights how easy it is to make this dish! 

    The Whole Foods Market in Boulder is extra large, partly because of an expansive prepared foods / hot bar / salad bar section. It’s buzzing with people at lunch time, and the parking lot is a mess! That’s where I first discovered ground beef korma — the hot bar, back in 2015. Whole Foods still has ground beef korma on it’s hot bar sometimes. Theirs is studded with peas but otherwise is super simple. That’s the beauty of this dish: simplicity! 

    I love curries, which is probably why, over the last three years this recipe has become a regular in our rotation. It’s by no means a traditional dish, but it is a 20-minute wonder, something you can make on the busiest of evenings. I’ve even made it camping, while in Ten Sleep, WY. 

    When I followed the Paleo to a T, I served this over cauliflower rice, but these days I serve it with regular rice. Take your pick — both are delicious. I do almost always use 85% beef, as it’s way juicier. If you do use 95% beef, you might add a touch more coconut milk than what the recipe calls for! 

    Easy, One Pan Paleo Ground Beef Korma

    If the video player does not appear below, you can watch it here.

    In India, I was taught the saying: “No hurry, no worry, no chicken curry.” It’s meant as an ironic statement there — because everyone is moving at their own pace — but also, there’s a lot of curry. In this case, the curry comes together fast so you don’t have to hurry or worry! :)

    Easy, One Pan Paleo Ground Beef Korma

    Published February 12, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1 pound ground beef (85/15 recommended)
  • 1 teaspoon coconut oil
  • 1/2 yellow onion, diced
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 1 medium-sized jalapeño or serrano, minced (if you are sensitive to spicy foods, cut out and discard the seeds, then wash your hands and knife thoroughly)
  • 1 sixteen-ounce can of crushed tomatoes
  • 1/2 cup full fat canned coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne (optional--adds spice)
  • Dash of salt & pepper
  • To serve: rice or cauliflower rice
  • Garnish: Minced cilantro

  • Directions:

    1. Heat coconut oil in a 10 or 12 inch skillet over medium heat until oil glistens.
    2. Add onion, garlic, ginger and jalapeño to skillet and reduce heat to medium-low. Sauté until onions are translucent.
    3. Add beef, and use a wooden spatula to break meat up into grounds. Cook until browned.
    4. Add tomatoes, coconut milk, curry powder, turmeric, cayenne, and a dash each of salt & pepper. Stir, and bring to a simmer for 5 minutes.
    5. Serve hot over rice or cauliflower rice, and garnish with cilantro.

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