This Fish is a Dilly
• 4 x cod fillets
• 1 tbsp Dill Dip
• 1 x lemon, cut in wedges for serving
• 1 tbsp butter
• 1 tbsp olive oil
Sprinkle the Dill Dip on the fish - both sides. If your fillets are large or you prefer to use more Dill Dip, feel free to be as generous as you like. Heat the butter and oil in a sauté pan on medium heat. (If you prefer all oil or all butter, that's fine; I prefer the combination). When the butter has melted, add the fillets to the pan. Cook until the fish is cooked about halfway through. Flip the fish over and cook on the other side until the fish is just cooked through.
Serve hot with lemon wedges on the side.
Pomegranate and Barrier Reef Glazed Salmon
• 1 cup orange juice
• 1/4 cup Barrier Reef Carribean Style Seasoning
• 2 tbsp pomagranate molasses
• 2 tbsp honey
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 4 x 4oz salmon filets
• salt and pepper to taste
Combine orange juice, Barrier Reef, pomegranate molasses, honey, white wine vinegar, and Dijon mustard in a zip top bag. Shake to combine. Add salmon fillets and marinate for 1-2 hours. Remove salmon from bag and reserve marinade. In a sauté pan over medium-high heat cook salmon fillets for 2-4 minutes per side (less time for more rare meat). Let sit 10 minutes. Meanwhile, in a sauce pan, reduce residual marinade to ½ original volume, or until it coats the back of a spoon. Spoon marinade over salmon and serve.
Wonderful on top of spinach salad with toasted pecans or walnuts. Also great served with rice.
|SAVORY SPICE SHOP
Watch for our 2012 fall opening at 4400 N. Western Ave., OKC, OK 73118 - (405) 525-9119
400+ herbs and spices ground fresh weekly.
Over 140 unique hand-blended seasonings.
Gift sets, organics and extracts.
Available in amounts from 1/2 ounce to pounds.
Locally owned and operated.
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For further descriptions of all the rubs and seasonings mentioned visit http://www.savoryspiceshop.com/ and click on the “blends” section.