LEMON AIOLI
Serve with any seafood. It's simply an amazing dipping sauce.
Provided by Christina Tabaretti
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g
CRUNCHY PANKO FISH STICKS WITH QUICK LEMON-HERB AIOLI
Homemade fish sticks taste delicious dipped in a Greek yogurt-based lemon-herb aioli.
Provided by By Cindy Rahe
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
- Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
- Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
- Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.
Nutrition Facts : Calories 490, Carbohydrate 44 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g
SWORDFISH PANINI WITH ARUGULA AND LEMON AIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 11m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.
- For the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.
- Cut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.
- Serve immediately.
FISH SANDWICHES WITH LEMON-DILL AIOLI
Blackened fish sandwiches with a tangy lemon-dill aioli. Garnish with lettuce and tomato, if desired. Store the remaining aioli in the refrigerator.
Provided by Bri
Categories Tilapia Recipes
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Combine mayonnaise, lemon juice, garlic, dill, cayenne, salt, and pepper for aioli in a bowl. Let flavors mingle for at least 10 minutes.
- Meanwhile, combine chili powder, garlic powder, thyme, cayenne, salt, and black pepper in a small bowl. Sprinkle a little of the seasoning mixture over each side of the tilapia.
- Place a medium to large pan on the stovetop over medium heat. Add just enough olive oil to coat the bottom of the pan and allow oil to heat, 1 to 2 minutes. Add fish to the hot oil and cook until it flakes easily with a fork, 3 to 4 minutes on each side.
- Spread a little aioli onto each half of the toasted buns. Place cooked fish on the bottom half; top with remaining half. Serve with extra aioli on the side.
Nutrition Facts : Calories 705.6 calories, Carbohydrate 27.4 g, Cholesterol 61.9 mg, Fat 54.6 g, Fiber 2.8 g, Protein 27.8 g, SaturatedFat 8.4 g, Sodium 953.9 mg, Sugar 1.1 g
FISH SOUP WITH LEMON AIOLI
This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion, potatoes, and fennel; season with salt and pepper. Cook, stirring frequently, until onion has softened, about 10 minutes (do not allow vegetables to brown).
- Add wine, increase heat to medium-high, and cook until liquid has nearly evaporated, 5 to 7 minutes.
- Add clam juice and 3 cups water. Bring to a boil, then reduce to a simmer; cook until potatoes are tender, 10 to 12 minutes.
- In a small bowl, whisk egg yolks. Whisking constantly, gradually ladle about 1 cup of hot liquid from saucepan into yolks; add mixture to pan. Add fish, and simmer gently until fish is opaque and soup is slightly thickened (do not boil), 4 to 5 minutes. Season with salt and pepper.
- Ladle soup into serving bowls; garnish with fennel fronds, if desired. Spread toasted bread with Lemon Aioli, and serve alongside soup.
Nutrition Facts : Calories 485 g, Fat 13 g, Protein 30 g, SaturatedFat 2 g
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