• Categories
    Foodie Blogroll

    Gifts for the Gourmand.

    Posts Tagged ‘Argan Oil’

    Macadamia Crusted Sole

    Not having Sole in a long time we decided to try to prepare something a little different. Initially the thought was to replicate a crust I had prepared for Skate Wing, a pistachio/ginger compilation. While browsing the assortment of nuts I noticed that Macadamia nuts were on sale and decided to use them instead of pistachio’s and since ginger would overwhelm the delicate flavor of the Macadamia’s I decided to come up with this recipe.

    You will need:

    Sole Filet – approx. 4 to 6 oz./serving
    Bread Crumbs – approx. 1 TBSP/serving (I used Panko here however you can use day old bread process to medium grind)
    Macadamia Nuts – approx. 2 oz/serving
    Parmesan Cheese (grated) – approx 1 TBSP/serving
    Unsalted Butter – approx 2 TBSP/serving
    Nut Oil – approx 1 TBSP/serving – I used Argan Oil however you can substitute another light oil such as Walnut NB: Do not use Peanut Oil.
    Salt/Pepper – to taste.
    Flour – enough to dust the Sole Filets

    Prepare the crust:
    Place all items except for Sole in a food processor and pulse until the ingredients form a thick paste.

    Prepare the Sole:
    Remove any moisture from the fish using paper towels. Lightly dust both sides with the flour, spread the Macadamia mixture over the filets – do not worry if the entire filet is not covered. Cover filets with plastic wrap and place in the refrigerator for at least 10 minutes to harden the coating.

    Heat a non-stick sauté pan large enough to hold the fish Рdo not add any fat Рcarefully place the filets, coating side down, into the pan and cook until the edges of the fish turn opaque. NB: To make sure that the fish is ready to turn shake the pan to see if the fish easily slides across the bottom. You can assist it a little but be careful as to not lose the coating. Carefully turn fish to the uncoated side and continue until completely cooked. This should not take too long as the fish has been almost completely cooked on the coated side.

    Remove fish to serving plates and enjoy.

    Four Rice Medley

    This easy to prepare side dish works well with any meal. It can be served as is or added to you favorite pilaf recipe. This recipe will provide approximately 3 cups cooked rice.

    You will need:
    1/4 cup Texmati Rice
    1/4 cup Red Rice
    1/4 cup Wild Rice
    1/4 cup Brown Rice
    1 1/2 cups water
    1 1/2 tsp Argan, Sesame, Walnut or your favorite seed oil (do not use peanut oil)
    Salt/Pepper to taste.

    Put all items in a sauce pot, bring water up to rolling boil, reduce to simmer, cover pot with tight fitting lid cook for 15 minutes, remove from heat and let stand, covered for 10/15 minutes before serving. I used Argan oil when making this dish it provides a nice nutty flavor. You can find this Moroccan oil in specialty stores or on the internet. It is somewhat expensive due to the fact that the trees that grow the nut are becoming more and more rare and it might disappear altogether and since it holds well you might want to but some for your larder.

    Great Chef Resource Books
    Take this quick quiz, it’s fun.
    Hard to find tomatoes.
    More great recipes.
    Close

    Loading ...

    Sorry :(

    Can't connect ... Please try again later.