Sarasotas Sauteed Cucumbers With Pan Seared Tilapia Recipes

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Steps:

• Thaw and dry filets.
• Mix all but the oils in a small bowl. Dry rub spice mix onto both sides of each filet.
• Heat 1/2 of both oils in a large skillet over med-hi heat.
• In batches, cook about 2-3 minutes on each side depending on the thickness. Repeat for the rest of the fish adding oil as needed.
• Serve with lemon wedges.

Steps:

• Optional Rice -- If you are planning to make the rice, start now. Any rice - any method you want. Once it is finished, move to the back burner and stir in the butter, lemon juice, scallions, salt and pepper and mix well. Keep it covered while you make the sauce and fish. As the rice was cooking, start the sauce.
• Sauce -- To a small sauce pot, add the cream, flour, thyme, and lemon zest and bring to medium heat. Let the cream simmer 10 minutes. It will naturally reduce. Once the sauce is done. Remove from the heat and add the lemon juice, salt, pepper and parsley.
• Fish -- Make sure your fillets are not icy cold. Remove from the refrigerator to let them warm up a bit before cooking them. Season each fillet well with salt and pepper on both sides. Sprinkle each side of the fish lightly with flour. I just use my small strainer which works perfect, but you can also just sprinkle it on with your hand. It is a light dusting is all.
• Cook -- In a large saute pan, bring the pan up to medium high heat and add the butter and olive oil. Add the fish and the lemon slices. The lemon slices can cook right next to the fish. Cook the fish until golden brown on the first side and then flip.The fish will probably only take 3-4 minutes per side. Don't over cook.
• Serve -- Fluff up the rice that is finished on the back burner. Serve 3/4-1 cup of rice on each plate, top with a fish fillet and 2 lemon slices, and drizzle with the lemon cream sauce. A light easy recipe. ENJOY!

Steps:

• Peel cucumber, and cut into large chunks.
• In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.

Steps:

• PREPARATION.
• Place the pre-soaked Sea Cucumbers under cold water, rinse well and make sure they are clean, cut the Sea Cucumbers lengthwise and then into medium bite size pieces, set aside (See "NOTES" below if buying dry Sea Cucumbers).
• Soak black mushrooms in warm water for about 15-30 minutes until soft, then cut away the stems, if the mushrooms are large cut in half, set aside.
• Cut the bamboo shoots into bite size pieces, set aside.
• In a small bowl "A" add the following: 1 tablespoon rice wine, 1 green onion, 4 slices of ginger, set aside.
• In a second small bowl "B" add the following: 3 tablespoons soy sauce, 1/2 teaspoon sugar, ¾ cup stock, set aside.
• In a third small bowl "C" add the following: 1 tablespoon cornstarch, 1 tablespoon water, set aside.
• COOK INSTRUCTIONS.
• Add 1 tablespoon oil in a wok/pan until hot, add the contents in bowl "A" and stir-fry until it starts to release its fragrance.
• Add the 2 cups of water and bring to a boil, next add the Sea Cucumbers and cook for 2 minutes, then drain, set aside.
• Heat 3 tablespoons oil in a wok/pan until hot, add the 4 spring onions , 6 slices ginger and stir-fry until it starts to release its fragrance.
• Add the Sea Cucumbers, 1 teaspoon rice wine, black mushrooms, bamboo shoots and contents in bowl "B.".
• Simmer for about 10 minutes under low heat and/or until the liquid is reduced to about half.
• Stir contents of bowl "C" and add to wok/pan to thicken.
• Add sesame oil and toss gently.
• Serve with white rice and perhaps another green vegetable of your choice, on the side.
• NOTES:.
• Store the Pre-soaked Sea Cucumbers in cold water and in the refrigerator until ready to use.
• If using dry Sea Cucumbers, you need to prepare it properly (re-constitute them), which can take several days See this URL - http://tinyurl.com/45zody .
• Read this interesting URL about Sea Cucumbers- http://tinyurl.com/4n5kvra .