LEMON-BASIL GRANITA
Steps:
- Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
- Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
- Serve the granita in chilled glasses, garnished with the small basil leaves.
COBIA WITH LEMON CAPER SAUCE
Looking for a seafood dinner? Then serve this tasty Cobia with lemon caper sauce - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
- Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
- Serve sauce over fish; sprinkle with parsley.
Nutrition Facts : Calories 230, Carbohydrate 9 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
AVOCADO, ORANGE, AND JíCAMA SALAD
Steps:
- With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
JICAMA AND AVOCADO SALAD WITH LIME DRESSING
Thought this sounded wonderfully delicious and perfect for summer! Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
- Line salad bowl (or individual plates) with lettuce leaves.
- Top with tomatoes and jicama slices.
- Add avocado and olives and then top with lime.
- Toss with dressing.
SALMON FILLETS POACHED IN OLIVE OIL
Olive-oil poached salmon are served over lemony pea stew with pistachios, and a celery-root puree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 9
Steps:
- Heat oil in an 8-quart heavy-bottomed pot over low heat until it registers 140 degrees on a deep-fry thermometer. Add thyme and garlic to oil.
- Season fillets with salt and pepper. Carefully add to oil; cook 5 minutes. (Adjust heat as necessary to keep oil temperature at 140 degrees.) Flip; cook 5 minutes (for rare) or 7 minutes (for medium-rare). Transfer to paper towels; pat dry.
- Divide pea stew among bowls; place 1 fillet in center of each. Season with fleur de sel (or other coarse salt). Garnish with nuts, and with lemon confit if desired.
VANILLA-INFUSED OLIVE OIL AND LEMON GRANITA SALAD
The combination of sweet and tangy and hot and cold in this salad will leave you craving more! Impress your guests with this appetizer salad for foodies and friends alike. Make sure to make the infused oil and lemon granita at least a day ahead! If serving as a main dish, double the amount of ingredients used, and serve with larger pieces of fish.
Provided by Anne Van der Staay
Categories Appetizers and Snacks Seafood
Time P1DT9h55m
Yield 6
Number Of Ingredients 10
Steps:
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
- Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, 2 to 5 minutes. Remove from heat and let cool, about 5 minutes. Strain into a small bowl and refrigerate, at least 1 day.
- Combine sugar, water, lemon juice, and lemon zest in a pot over medium-low heat; heat, stirring, until sugar is dissolved, about 5 minutes. Let granita mixture cool, about 10 minutes.
- Pour granita mixture into a freezer-safe baking dish and freeze until half-way frozen, 1 to 2 hours. Scrape thoroughly with a fork. Freeze, 8 hours to overnight, scraping granita again the following day.
- Place 6 large leaves of lettuce on 6 serving plates. Chop the remaining lettuce and divide among the lettuce leaves. Slice each strawberry and fan out on each plate.
- Season mahi mahi with salt and pepper and cook in a large nonstick pan over medium-high heat until opaque, 2 to 4 minutes per side. Divide mahi mahi among plates.
- Scrape out 1 tablespoon of granita, form into a ball, and place next to mahi mahi. Repeat for remaining plates. Drizzle vanilla-infused olive oil over each plate.
Nutrition Facts : Calories 437 calories, Carbohydrate 73 g, Cholesterol 62.4 mg, Fat 10 g, Fiber 0.9 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 103.9 mg, Sugar 69.5 g
AVOCADO & JICAMA SALAD
Simple attractive salad. Be sure the Jicama has a tight skin, does not look wrinkled and when you cut into it the flesh is pure white. If you have a couple of days before you want to make this salad choose green avocados place them in a paper bag and put them in a cupboard for 2-3 days and they will ripen perfectly. They are dark green almost black when they are ripe
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the top& bottom of the Jicama and pare off the brown skin.
- Cut into 1/4" slices and then cut into 1/4" strips.
- Chop the onion.
- Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
- Place a 1/2 Avocado on top of the Jicama.
- Pour dressing into the Avocado cavity.
- Sprinkle with chopped onion& serve.
More about "cobia poached in olive oil with jicama avocado and lemon basil granita recipes"
BASILOLIO GRANITA - COLAVITA RECIPES
From colavitarecipes.com
MEXICAN JICAMA AND AVOCADO SALAD - CHATELAINE
From chatelaine.com
OLIVE-OIL- AND LEMON-POACHED COD - VICTORIA MAGAZINE
From victoriamag.com
COBIA POACHED IN OLIVE OIL WITH JICAMA, AVOCADO AND …
From cookingchanneltv.com
Servings 4Total Time 10 hrsCategory Main-Dish
OLIVE OIL–POACHED TROUT RECIPE - FOOD NEWS
From foodnewsnews.com
CRUSHED AVOCADO, LEMON, OLIVE OIL, TWO POACHED EGGS AND FRESH …
From dreamstime.com
OLIVADO'S EXTRA VIRGIN AVOCADO WITH LEMON ZEST - 250ML BOTTLE
From olivado.com
OLIVE OIL-POACHED MAHIMAHI WITH MEDITERRANEAN TOMATO SAUCE
From myrecipes.com
LEMON BASIL GRANITA WITH HONEY - CHAMPAGNE TASTES®
From champagne-tastes.com
BEST LEMON-BASIL GRANITA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
COBIA POACHED IN OLIVE OIL WITH JICAMA, AVOCADO AND LEMON BASIL …
From recipenet.org
LEMON-BASIL GRANITA - VALERIE BERTINELLI
From valeriebertinelli.com
THE BEST COBIA FISH RECIPES - BEST RECIPES IDEAS AND …
From eatandcooking.com
OLIVE-OIL POACHED COBIA WITH WHITE ASPARAGUS NAGE
From feastmagazine.com
WHAT IS COBIA AND HOW DO YOU COOK IT? FIVE COBIA RECIPES
From simplyhealthyfamily.org
JICAMA : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
POACHED COBIA FILLET RECIPE - RECIPELAND.COM
From recipeland.com
COBIA RECIPE WITH MANGO SALSA - EASY WHITE FISH RECIPE
From orwhateveryoudo.com
LEMON OLIVE OIL TART WITH BASIL AND GIN GRANITA | FOOD FOR NET
From foodfornet.com
RECIPETHING - BASIL OIL
From recipething.com
GLUTEN FREE – PAGE 17 – RECIPES NETWORK
From recipenet.org
AVOCADO TOAST WITH RICOTTA, OLIVE OIL, LEMON ZEST, AND BASIL RECIPE
From seriouseats.com
LEMON-BASIL OLIVE OIL GELATO RECIPE - COPPOLA FEAST
From coppolafeast.com
PAN SEARED COBIA WITH THYME BUTTER - FISHERMAN'S POST
From fishermanspost.com
BASIL, LEMON & GARLIC OLIVE OIL - BéABA USA
From beabausa.com
POACHED WHOLE ZUCCHINI WITH LEMON AND OLIVE OIL - LIDIA
From lidiasitaly.com
LEMON AND OLIVE OIL CIAMBELLA - SILVIA COLLOCA
From silviascucina.net
GRILLED COBIA - OUTDOORS WITH DON DUBUC
From dontheoutdoorsguy.com
TOAST WITH SERRANO HAM, AVOCADO, TOMATO AND A POACHED EGGS
LEMON BASIL GRANITA - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
CRUSHED AVOCADO, LEMON, OLIVE OIL, TWO POACHED EGGS AND FRESH …
From dreamstime.com
LEMON BASIL GRANITA – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love