Fish with Garlic Lemon Butter Herb Sauce

I have heard that you are suppose to eat fish in the months which end with 'er' but I eat sea food till March and then give it a break because it gets too hot and I am already so hot that it gets a bit of hard for people to resist me.

Hence, for me January, February and March is Januaryer, Februaryer and Marcher.

I have never cooked Salmon and I always wanted to. So, I went out and got some for me. This recipe has a longer name than Akon but it was definitely worth the money. Fish with Garlic Lemon Butter Herb Sauce, the name says it all and in fact it describes all of the ingredients as well.

I have chose salmon for this because I wanted to try out the mutton of seafood but you can go ahead and try any kind of boneless fish you want.

INGREDIENTS:

2 fish fillets with skin about 750 grams or may be even more

2 tablespoons of olive oil or more if desired (I used 4 because most of it was absorbed by fish skin)

2-3 tablespoons of butter

2-3 tablespoons of finely chopped garlic

2-3 tablespoons of chopped parsley or cilantro

1 teaspoon of dried basil

1 teaspoon of dried oregano

1/2 teaspoon of dried thyme

1 teaspoon of red pepper flakes

3-4 tablespoon of lemon juice

The recipe is very easy and only took me 30 minutes to make.

Sprinkle salt, dried thyme, oregano, basil and some chopped parsley or cilantro leave on the flesh side of the fish.

On medium heat add 2 tablespoons of olive oil in a non stick pan. Don't let the oil smoke keep an eye on it and put fish skin side up.

Fry it for 5 minutes and turn the fish around (flesh side up) fry it for another 4 minutes.

Turn the heat off and cover the pan with a lid. Let the fish rest for 5-10 minutes.

Carefully take the fish out on a plate (skin side up) and with the help of a spatula remove the skin of the fish fillets.

Now if the oil in the pan doesn't seem enough add a tablespoon or two. Turn the stove to medium heat again. Add finely chopped garlic and season the oil with some salt and black pepper.

Squeeze in the lemon juice and cook until the garlic turns slight brown.

Turn off the heat, quickly add butter and parsley and stir continuously until the butter is melted forming a thick sauce.

Add the fish to the sauce and sprinkle the rest of the parsley on it. You can eat this with bread, pasta and rice.

DO NOT FORGET TO THANK ME LATER.

Pesto Fettuccine w/ Grilled Chicken

The recipe that I am about to teach you all is from one of my favorite dine-ins in Lahore known as The Pantry.

This recipe is super easy and quick to make. It is called Pesto Fettuccine w/ Grilled Chicken. Pest is originated from Italy but who gives a crap about it we just want to eat and have a good time.

INGREDIENTS:

1 pound fettuccine cooked and soaked

3 cups of fresh basil leaves

1 cup of grated Parmesan Cheese (you can find it from green valley or al fatah)

1/2 cup of pine nuts (can be replaced by cashew nuts)

1 cup of olive oil

3 cloves garlic

2-4 chicken breasts sliced from the middle

2 red chilies (if you want to spice it up a little)

Place the water to boil the pasta.

While the water boils, season the chicken with salt and pepper on both sides.

We will keep the seasoning of the chicken plain as we don't want to overcome the pesto's flavor.

Heat a grill pan on medium heat and grill the chicken for 4-6 minutes on each side.

Take it out when it is cooked and slice it just like in the picture.

The water must be boiled by now so add the pasta and cook it for 7-8 minutes until al dente.

Time to make the pesto.

Put the pine nuts, parmesan cheese and garlic cloves in a food processor. Pulse it until it is grounded.

Now add the olive oil slowly and keep it running.

Now add the basil leaves and pulse it until it all becomes a green mixture.

Place the pesto and the pasta besides each other.

Pour the pesto over the pasta and watch them both making love to each other. I'M KIDDING, mix the pasta and the pesto thoroughly together.

Place the Pesto Fettuccine in a bowl, top it with some more pine nuts and grate some parmesan cheese over it. Put the grilled chicken slices over it and SERVE!!!

Grilled Chicken Bruschetta

HEALTHY CHICKEN RECIPE - EPISODE SIX

GRILLED CHICKEN BRUSCHETTA

Health is wealth and since I am broke af I only have health. Why one should not look after it then.

This new Healthy Chicken Recipe episode brings forward a recipe from the land of Italy. Bruschetta which sounds like an abuse in Punjabi is basically an Italian starter which consists of bread with assorted toppings.

When I saw this recipe on Skinny Taste I had no hopes of a good taste but was still compelled to make. So www.skinnytaste.com put the Bruschetta toppings of grilled chicken and made it much more healthier which makes a perfect meal for weight watchers.

Hence, this recipe is called Grilled Chicken Bruschetta and mind you it is delicious.

With only a handful of ingredients and the fact that it is very easy to make, makes it even more of a delightful experience.

INGREDIENTS:

2 chicken breasts sliced in half

4 garlic cloves minced

3 medium tomatoes slices

1/2 red onion chopped

2 tablespoon of freshly chopped basil leaves

100 grams of cottage or low fat cheese diced in cubes

2-3 tablespoons of extra virgin olive oil

2-3 tablespoons of balsamic vinegar

1/2 teaspoon of salt

1/2 teaspoon of pepper

It is extremely easy to make.

The first thing you need to do is to chop the onion and put it into a bowl.

Then drizzle some olive oil and balsamic vinegar on it.

Season it with some salt and pepper.

Now we become a samurai for a couple of minutes and slice the rest of the stuff.

Mince the garlic with your very own hands.

Dice the tomatoes in medium sized cubes.

Chop chop the basil leaves.

Dice the cheese into cubes.

Leave the cheese for now and add the garlic, tomatoes and basil leaves in the balsamic onion bowl.

Mix it properly and leave it for 10 minutes.

Now we preheat the grill on medium high and season the chicken with a pinch of salt and pepper on both sides.

Grill the chicken pieces for 4 minutes on each side and set them up in a tray.

Add the cheese cubes to the Bruschetta and mix it properly.

Spread the Bruschetta over grilled chicken and take one bite to feel the different flavors running in your mouth. As someone who is not a big fan of tomatoes I loved this. I know I made it and I am kinda self praising but if you have a problem with my self praising then cook for me someday maybe but I know it will never be as good as this. I am such a hater.