Monday, September 5, 2016

A Holiday Meal

Walleye Fillets in Foil
  • 1 lb.  fish fillet (fresh or frozen)
  • 2 Tb. butter, melted
  • 1⁄4 cup fresh lemon juice
  • dried parsley flakes 
  • dried dill weed or herbes de Provence
  • smoked paprika 
  • salt and pepper to taste 
  • sweet onion slices 
  • lemon slices
  • On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish fillets that have been rinsed and patted dry. 
  • Drizzle each fillet with melted butter and freshly squeezed lemon juice. 
  • Sprinkle each fillet with parsley flakes, dill or herbes de Provence and paprika; top with onion and lemon slices .
  • Wrap foil securely around fish, leaving space for fish to expand.
  • Grill seven minutes on each side or until fish flakes with fork.
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Autumn Risotto with Butternut Squash, Sage and Pepitas 
Cook's notes: A time saver dicing and roasting cubes a few hours ahead. Make sure butternut squash cubes are at room temperature before adding to risotto.  
Recipe adapted from Hello Fresh Meals and serves four.
Cooking Tip: Have all your ingredients prepped ahead so assembling the dish goes quicker. 
Butternut Squash Ingredients:
  • 1 small butternut squash cut into  1-1/2 inch cubes (2 cups) 
  • 1/2 red onion, cut in 1/2 inch wedges 
  • 1 TB. olive oil or Blood Orange Olive Oil
  • salt and pepper
  • 1 tsp. white balsamic vinegar, Cranberry Pear White or Honey Ginger White Balsamic
  • 1/3 cup dried cranberries
  • dash of pumpkin pie spice mix
Butternut Squash Directions:
  • Line a rimmed baking pan with parchment paper.
  • In a bowl toss together butternut squash cubes and olive oil.
  • Spread mixture evenly on the baking pan. Drizzle with white balsamic vinegar and a dash of pumpkin pie spice or Saigon Cinnamon.
  • Roast at 400 degrees for 15- 20 minutes or until butternut squash cubes are crisp tender.
  • Halfway through baking time add in  cranberries. When done roasting remove red onion slices, cover roasted squash with foil. Set aside to keep warm.   
  • 1-1/2 cups dried Italian Arborio Rice 
  • 1 TB. olive oil
  • 2 shallots, diced or 1/2 cup sweet onions, diced
  • 4 garlic cloves, finely minced
  • 1- 32 oz. carton of vegetable or chicken stock, warmed
  • 1/4 tsp. dried sage
  • 3 TB dry white wine (not Chardonnay) 
  • 3 TB. pepitas
  • 3/4-1  cup grated Parmesan cheese
  • 1 TB. butter
  • In a saucepan simmer the stock and cover keeping it warm until needed.
  • In a large pan heat olive oil over medium heat. Add garlic, shallot and cook, tossing for 3-4 minutes. Season with salt and pepper. Add dry Arborio rice to pan, cook tossing 1-2 minutes until it looks  translucent. Reduce heat to medium low. 
  • Add warm stock in 1/3 increments to fry pan with Arborio rice and stir frequently until the liquid is absorbed by the risotto. Continue the process until Arborio rice is al dente and a loose cream sauce has formed about 25 minutes. Add wine and sage in last 3 minutes of cooking time. 
  • Stir in butternut squash cubes, cranberries, Parmesan cheese and 1 TB butter. Season with salt and pepper.  
  • Garnish with pepitas and reserved sage leaves if desired. 
Serve the fish with a side of Autumn Risotto and Watermelon, Strawberry, Tomato Salad with Fresh Basil and Balsamic Vinaigrette
recipe previously posted

1 comment:

  1. You always post the most interesting recipes such as the salad here today. I would never think of those combinations.