Showing category "Fish" (Show all posts)

FISH TACO

Posted by Penny Moline on Friday, June 4, 2021, In : Fish 
4 CUPS PRESLICED GREEN CABBAGE
1 CUP CHOPPED TOMATO
1/3 CUP GREEN ONIONS SLICED
1/4 CUP FRESH CILANTRO CHOPPED
5 T OLIVE OIL DIVIDED
SALT  AND PEPPER TO TASTE
TIALPIA FILLETS 1 POUND SEASON WITH CHILI POWDER, CUMIN, ONION POWDER, GARLIC POWDER SALT AND PEPPER
8 SIX INCH CORN TORTILLAS

COMBINE FIRST 4 INGREDIENTS IN A LARGE BOWL ADD JUICE, 1 T OIL, SALT AND PEPPER AND COMBINE
HEAT 2 t OF OIL IN A LARGE SKILLET OR AS NEEDED.  
WARM THE TORTILLAS
SERVE WITH FISH, CABBAGE SLAW 



Continue reading ...
 

BLACKENED CATFISH

Posted by Penny Moline on Thursday, April 29, 2021, In : Fish 
2 t CAYENNE PEPPER
2 t LEMON PEPPER
2 t GARLIC POWDER
2 t SALT
2 t PEPPER
1 POUND CATFISH FILLETS
2 T BUTTER
1 CUP ITALIAN SYLE SALAD DRESSING
PREHEAT OVEN TO 350 
LIGHLY GREASE A MEDIUM BAKING DISH
MIX CAYENNE PEPPER, LEMON PEPPER, GARLIC POWDER WITH SALT AND PEPPER
BRUSH BOTH SIDES OF THE FISH WITH BUTTER.  RUB THE PEPPER MIXTURE ON BOTH SIDES
HEAT A HEAVY SKILLET OVER MED/HIGH HEAT ADD FILLETS AND FRY ABOUT 2 MINUTES ON BOTH SIDES UNTIL SLIGHLY BLACKENED
ARRANGE IN A SINGLE LAYER IN PREPARED BAKING DIS...
Continue reading ...
 

Lime Tequila Cod Kabobs

Posted by Penny Moline on Friday, February 22, 2013, In : Fish 
12 ounces fresh or frozen cod or halibut
1/4 cup lime juice
1/4 cup tequila or white wine
2 Tablespoons vegetable oil
1 small clove of garlic minced
2 teaspoons cilantro chopped
salt and pepper to taste
red onions cut into wedges
1 red pepper cut into wedges
1 green pepper cut into wedges
cherry tomatoes

Cut fish into 1 inch cubes.
For marinade, in a medium bowl stir together the tequila, lime juice, oil, garlic, cilantro, salt and pepper.
Add fish and stir to coat.
Let marinate 15 to 30 minutes
Drain fish
P...
Continue reading ...
 

Grilled Halibut with Blueberries

Posted by Penny Moline on Friday, August 17, 2012, In : Fish 
4  five to 6 ounce halibut fillets or halibut steaks ( salmon also works for this)
salt and pepper to taste
1 T lemon juice
2 T olive oil or melted butter
1 tsp finely grated lemon peel
1 tsp finely grated orange peel
1 sprig of rosemarry, chopped fine
1 T of fresh parsley chopped fine

1 pint of fresh blueberries, washed and cleaned
Olive oil to drizzle

Preheat your grill

Combine the orange peel, lemon peel, chopped rosemary, chopped parsley,and salt and pepper

Drizzle the fish with either olive oil or m...
Continue reading ...
 

(Smoking Chip) Grilled Swordfish

Posted by Penny Moline on Friday, July 6, 2012, In : Fish 
1 tablespoon minced fresh ginger
1 garlic clove minced
3 tablespoons lemon juice
2 tablespoon olive oil
1 bay leaf
salt an pepper to taste
6 swordfish steaks about 6 ounces each
4 cups hickory, mesquite or cedar chips,soaked in water for 20 minutes 

Marinate the swordfish for 1 hour turning once.
Prepare a charcoal grill, when the coals are ready add the chips
Grill steaks until firm to the touch.


Continue reading ...
 

Brine for fish

Posted by Penny Moline on Wednesday, February 15, 2012, In : Fish 
Combine all the ingredients for the brine, and cook for 20 minutes
Continue reading ...
 

Brine for Fish

Posted by Penny Moline on Wednesday, February 15, 2012, In : Fish 
Water 2 quarts
cider 1 quart
pickling spice 1 cup
brown sugar 3/4 pound
black pepper 2 T
Salt 3 T
Continue reading ...
 
« Back to posts
 

Showing category "Fish" (Show all posts)

FISH TACO

Posted by Penny Moline on Friday, June 4, 2021, In : Fish 
4 CUPS PRESLICED GREEN CABBAGE
1 CUP CHOPPED TOMATO
1/3 CUP GREEN ONIONS SLICED
1/4 CUP FRESH CILANTRO CHOPPED
5 T OLIVE OIL DIVIDED
SALT  AND PEPPER TO TASTE
TIALPIA FILLETS 1 POUND SEASON WITH CHILI POWDER, CUMIN, ONION POWDER, GARLIC POWDER SALT AND PEPPER
8 SIX INCH CORN TORTILLAS

COMBINE FIRST 4 INGREDIENTS IN A LARGE BOWL ADD JUICE, 1 T OIL, SALT AND PEPPER AND COMBINE
HEAT 2 t OF OIL IN A LARGE SKILLET OR AS NEEDED.  
WARM THE TORTILLAS
SERVE WITH FISH, CABBAGE SLAW 



Continue reading ...
 

BLACKENED CATFISH

Posted by Penny Moline on Thursday, April 29, 2021, In : Fish 
2 t CAYENNE PEPPER
2 t LEMON PEPPER
2 t GARLIC POWDER
2 t SALT
2 t PEPPER
1 POUND CATFISH FILLETS
2 T BUTTER
1 CUP ITALIAN SYLE SALAD DRESSING
PREHEAT OVEN TO 350 
LIGHLY GREASE A MEDIUM BAKING DISH
MIX CAYENNE PEPPER, LEMON PEPPER, GARLIC POWDER WITH SALT AND PEPPER
BRUSH BOTH SIDES OF THE FISH WITH BUTTER.  RUB THE PEPPER MIXTURE ON BOTH SIDES
HEAT A HEAVY SKILLET OVER MED/HIGH HEAT ADD FILLETS AND FRY ABOUT 2 MINUTES ON BOTH SIDES UNTIL SLIGHLY BLACKENED
ARRANGE IN A SINGLE LAYER IN PREPARED BAKING DIS...
Continue reading ...
 

Lime Tequila Cod Kabobs

Posted by Penny Moline on Friday, February 22, 2013, In : Fish 
12 ounces fresh or frozen cod or halibut
1/4 cup lime juice
1/4 cup tequila or white wine
2 Tablespoons vegetable oil
1 small clove of garlic minced
2 teaspoons cilantro chopped
salt and pepper to taste
red onions cut into wedges
1 red pepper cut into wedges
1 green pepper cut into wedges
cherry tomatoes

Cut fish into 1 inch cubes.
For marinade, in a medium bowl stir together the tequila, lime juice, oil, garlic, cilantro, salt and pepper.
Add fish and stir to coat.
Let marinate 15 to 30 minutes
Drain fish
P...
Continue reading ...
 

Grilled Halibut with Blueberries

Posted by Penny Moline on Friday, August 17, 2012, In : Fish 
4  five to 6 ounce halibut fillets or halibut steaks ( salmon also works for this)
salt and pepper to taste
1 T lemon juice
2 T olive oil or melted butter
1 tsp finely grated lemon peel
1 tsp finely grated orange peel
1 sprig of rosemarry, chopped fine
1 T of fresh parsley chopped fine

1 pint of fresh blueberries, washed and cleaned
Olive oil to drizzle

Preheat your grill

Combine the orange peel, lemon peel, chopped rosemary, chopped parsley,and salt and pepper

Drizzle the fish with either olive oil or m...
Continue reading ...
 

(Smoking Chip) Grilled Swordfish

Posted by Penny Moline on Friday, July 6, 2012, In : Fish 
1 tablespoon minced fresh ginger
1 garlic clove minced
3 tablespoons lemon juice
2 tablespoon olive oil
1 bay leaf
salt an pepper to taste
6 swordfish steaks about 6 ounces each
4 cups hickory, mesquite or cedar chips,soaked in water for 20 minutes 

Marinate the swordfish for 1 hour turning once.
Prepare a charcoal grill, when the coals are ready add the chips
Grill steaks until firm to the touch.


Continue reading ...
 

Brine for fish

Posted by Penny Moline on Wednesday, February 15, 2012, In : Fish 
Combine all the ingredients for the brine, and cook for 20 minutes
Continue reading ...
 

Brine for Fish

Posted by Penny Moline on Wednesday, February 15, 2012, In : Fish 
Water 2 quarts
cider 1 quart
pickling spice 1 cup
brown sugar 3/4 pound
black pepper 2 T
Salt 3 T
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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