SOUTHERN CATFISH WITH BASIL – OREGANO – THYME – CUMIN – GARLIC – RED ONION – GRAPE TOMATOES IN CLAM – BROTH SAUCE

The taste is fantastic!

For 2:

–8 to 10 catfish portions (or 2 fillets)

–basil, oregano, thyme, cumin (dried, one-eighth teaspoon each)

–garlic (minced, 1 tablespoon)

–red onion (medium, one-quarter, sliced)

–grape tomatoes (halved, fresh, 5 or 6 halved)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–chicken broth (one-eighth cup)

1 – Place the catfish in a large, covered baking dish, with portions separated.  Pour in the clam juice and chicken broth.  Season with basil, oregano, thyme, and cumin.  Top with sliced red onion and halved grape tomatoes.  Season with salt and pepper.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 minutes (a short time because portions are separate).

3 – Serve the catfish hot, with onion and tomatoes on top.

–inspired by Southern Living magazine.

A Simple Dinner:  HERB COD WITH ROSEMARY – PARSLEY – BASIL – THYME – CHIVES – MINT IN LEMON – CLAM JUICE SAUCE

This entrée looks as though it were dropped on the floor and stomped.  But it is mighty good.  Substitutions are possible, but I can vouch for the herbs mentioned. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–rosemary, basil, thyme, chives, mint (1 teaspoon, dried)

–parsley (1 tablespoon, dried)

–salt and pepper (to taste)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in the clam juice.  Use a few drops of extra virgin olive oil.  Sprinkle with rosemary, basil, thyme, chives, mint, salt, pepper, and parsley, in that order.

2 – Microwave on high for 6 and one-half minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe original.

HERB – STEAMED COD FILLET ON A BED OF SLICED POTATOES & PETITE DICED TOMATOES AND SEASONED WITH MINCED GARLIC – THYME – ROSEMARY – PARSLEY

 

The original recipe calls for roasting the cod and potatoes, but steaming works well also. . . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–sliced potatoes (1 can, drained, then rinsed)

–tomatoes (1 can, do not drain; I prefer petite diced)

–minced garlic (bottled, 1 tablespoon)

–thyme (1 teaspoon, dried, bottled)

–rosemary (1 tablespoon, dried, bottled)

–parsley (1 tablespoon, dried, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes and tomatoes in a large, covered baking dish.  Season with minced garlic, thyme, rosemary, salt, pepper, and olive oil.  Fold the ingredients.  Microwave on high for 3 minutes.

2 – Place the cod atop the sauce.  Season with salt, pepper, minced garlic, thyme, rosemary, and extra virgin olive oil.  Finish with parsley sprinkled over the whole dish.

3 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod, potatoes, and tomatoes hot.

–cod inspired by Meredith Deeds, from the Star Tribune, Minneapolis, Minnesota, May 14, 2020.

HERB CHICKEN FETA WITH ROSEMARY – THYME – MINT – MINCED GARLIC – TOPPED WITH FETA CHEESE AND IN RED WINE SAUCE

If fresh food is not possible, canned chicken will work quite well with plenty of herbs and the cheese of your choice sprinkled on top. . .

For 2:

–3 chicken tenderloins (or canned chicken, drained; microwave only briefly, about 1 minute)

–rosemary, thyme, mint (dried, bottled, one-half teaspoon each)

–feta cheese (or any cheese you have on hand, 3 tablespoons)

–minced garlic (bottled, 1 tablespoon; or garlic salt, 1 teaspoon)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add red wine, sprinkled atop the chicken as you pour.  Top the chicken with rosemary, thyme, mint, feta cheese, minced garlic, salt, pepper, and extra virgin olive oil.

2 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot.

–recipe original.

BAKED WILD SOCKEYE SALMON FILLET SPRINKLED WITH THYME – PARSLEY – GREEN ONION AND IN AN ITALIAN TOMATO SAUCE SEASONED BY CHOPPED YELLOW ONION

Tomato and parsley go together very well. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–thyme (dried, bottled, one-half teaspoon)

–parsley (dried, bottled, 1 teaspoon)

–green onions (3 stalks, fresh, chopped)

–Italian tomato sauce (I used Pomi strained tomatoes, 1 cup)

–yellow onion (one-half, chopped, fresh)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato sauce and yellow onions in a large, covered baking dish.  Season with salt, pepper, parsley, thyme, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon fillet atop the tomato and onion sauce.  Season with salt, pepper, parsley, and thyme.  Drop chopped green onions on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 3 minutes.  Salmon is tastier if slightly undercooked, also more flaky.

4 – Serve the salmon and sauce hot.

–recipe original.

MISSISSIPPI CATFISH SMOTHERED IN SWISS CHEESE & SEASONED WITH HERBS DE PROVENCE & THYME IN WHITE WINE SAUCE

This is truly delicious, a hybrid of Mississippi and Southeast France. . .

For 4:

–4 fillets of catfish (size of 4 decks of cards, 1 pound)

–Swiss cheese (6 slices)

–herbs de provence (dried, bottled, 1 tablespoon)

–thyme (dried, bottled, 1 teaspoon)

–white wine (one-quarter cup)

–extra virgin olive oil

–salt and pepper

1 – Place the catfish in a covered baking dish.  Add the white wine.  Season with salt and pepper.  Place Swiss cheese on top to cover.  Sprinkle with herbs de provence and thyme.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the catfish and sauce hot.

–catfish inspired by C. Mabry, chef.

A Celebratory Entree for Two:  GARLIC – HERB BREADED CHICKEN TENDERS WITH BABY BELLA MUSHROOMS – THYME – MINCED GARLIC – BAY LEAVES IN MARSALA WINE – BRANDY SAUCE

–6 chicken tenders

–garlic – herb breadcrumbs (one-third cup)

–baby bella mushrooms (5 or 6, chopped in large pieces)

–thyme (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–bay leaves (3, dried)

–marsala wine (one-fourth cup, cooking wine is fine)

–brandy (4 tablespoons; buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.

2- Place the breaded chicken in a covered baking dish.  Season with thyme and minced garlic.  Add marsala wine and brandy.  Place the bay leaves in the sauce.  Top with chopped mushrooms.  Finish with a couple of drops of olive oil.

3 – Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

CAJUN SALMON WITH HOMEMADE SEASONING OF PAPRIKA – MINCED GARLIC – CAYENNE – ONION BITS – THYME – OREGANO – SALT – PEPPER – EXTRA VIRGIN OLIVE OIL IN CLAM JUICE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–paprika (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–cayenne (one-quarter teaspoon, or more to taste)

–onion bits (bottled, 1 tablespoons)

–thyme (dried, 1 teaspoon)

–oregano (dried, 1 teaspoon)

–salt

–pepper

–extra virgin olive oil

–clam juice (one-quarter cup)

 

1 – Place the salmon in a covered baking dish with the clam juice.  Season with paprika, minced garlic, cayenne, onion bits, thyme, oregano, salat, pepper, and extra virgin olive oil.

2 – Microwave on high for 7 minutes.  (Salmon is best if not overcooked.)

3 – Serve the salmon hot.

–salmon adapted from the Salmon Cookbook (a kindle e-book).

PARSLEYED SPICY COD THYME – GARLIC – CAYENNE WITH BROCCOLI FLORETS – SLICED RED ONION – BLACK OLIVES IN A WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, 1 handful, chopped)

–thyme (dried, bottled, 1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–cayenne (to taste, at least one-quarter teaspoon)

–broccoli florets (cut from 1 head, fresh)

–red onion (one-half, medium, sliced)

–black olives (sliced, 1 small can, drained)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the red onion in a large, covered dish.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Microwave on high for 4 minutes.

2 – Place the cod in the sauce.  Surround with broccoli florets.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Pour drained black olives on top.  Finish with chopped parsley.

3 – Microwave on high for 10 minutes.  When finished, check center of cod to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

4 – Serve the cod, hot, with broccoli, onion, and sauce.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

COD THYME ROLLED IN BREADCRUMBS – TOPPED BY FRESH CHOPPED TOMATO & SLICED BABY BELLA MUSHROOMS – WITH SHREDDED CARROTS – SLICED RED ONION – CHOPPED CELERY IN WHITE WINE SAUCE ATOP GARLIC WHEAT BREAD

For 4:

–cod (size of 4 decks of cards, 1 pound)

–thyme (1 tablespoon, divided)

–breadcrumbs (boxed, plain, one-third cup)

–tomato (fresh, medium, chopped)

–baby bella mushrooms (3 or 4, chopped in small pieces, fresh)

–shredded carrots (fresh, 1 handful)

–red onion (one-half, medium, sliced)

–celery (3 stalks, fresh, chopped fine)

–white wine (one-half cup)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–wheat bread (4 slices, each the size of the palm of a hand)

–salt and pepper

1 – Place the shredded carrots, red onion, and celery in a covered baking dish.  Add white wine.  Season with salt, pepper, and a portion of the thyme.  Finish with a few drops of olive oil.

2 – Microwave the vegetables for 3 minutes on high.

3 – Place the cod in a large plastic bag.  Season with salt, pepper, and thyme.  Add olive oil to cover.  Pour in breadcrumbs, and shake well.  After the vegetables have cooked for 3 minutes, place the cod on top. 

4 – Chop the tomato, slice the mushrooms, and then season with salt, pepper, and thyme.  Then add chopped tomato and sliced mushrooms on top of the cod.  Finish with a few drops of olive oil.

5 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

6 – While cod is cooking, break apart the wheat bread, season with the minced garlic, and then sprinkle with olive oil.  Place the wheat bread in a bowl for each person.  The cod and vegetables are then placed, for serving, atop the wheat bread, with a small portion of wine for each serving.  (This is not a soup.)

7 – Serve the cod and vegetables hot.

–cod inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.