SNAPPER FISH AND CHICKEN RECIPES

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BROILED FISH RECIPE: HOW TO MAKE IT - TASTEOFHOME.COM



Broiled Fish Recipe: How to Make It - tasteofhome.com image

Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. —Ann Berg, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 7

4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
6 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
Paprika
Juice of 1 lemon
1 tablespoon minced fresh parsley
2 teaspoons Worcestershire sauce

Steps:

  • Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 292 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 147mg cholesterol, SodiumContent 272mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 28g protein.

CHICKEN MARENGO RECIPE - NYT COOKING



Chicken Marengo Recipe - NYT Cooking image

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

1 3-pound chicken cut into serving pieces
Salt to taste, if desired 
Freshly ground pepper, to taste 
2 tablespoons butter 
2 tablespoons olive oil 
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion 
1/2 teaspoon finely minced garlic 
1 bay leaf 
2 sprigs fresh thyme or 1/2 teaspoon dried 
1/2 cup dry white wine 
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes 
1/4 cup tomato paste 
1/2 cup chicken broth 
2 sprigs fresh parsley

Steps:

  • Sprinkle the chicken with salt and pepper to taste.
  • Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
  • Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
  • Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http//schema.org, Calories 703, UnsaturatedFatContent 30 grams, CarbohydrateContent 15 grams, FatContent 48 grams, FiberContent 5 grams, ProteinContent 48 grams, SaturatedFatContent 15 grams, SodiumContent 1465 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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BROILED FISH RECIPE: HOW TO MAKE IT - TASTEOFHOME.COM
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. —Ann Berg, Chesapeake, Virginia
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine North America, Cajun
Calories 292 calories per serving
  • Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
See details


CHICKEN MARENGO RECIPE - NYT COOKING
In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 703 per serving
  • Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.
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