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.

Vietnamese Shaking Beef

I love my beef in burgers the most but apart from the burger sometimes it is also good in Asian food.

Bo Luc Lac is a very weird name. It's like your hushing away your pet but it means Vietnamese Shaking Beef which is a Vietnamese style beef steak with a lemon juice dipping.

The beef that is used in this recipe is either fillet mignon, rib eye or tender sirloin. It should be cooked regarding your own choice of tenderness. Mostly people like it medium rare but I will cook it on low heat for about 30-45 minutes because I want the beef to melt in my mouth.

Extremely easy to make. Average new born can cook it easily. Extremely tasty as well.

INGREDIENTS:

450 grams beef cut in 1 inch cubes (fillet mignon, rib eye or tender sirloin)

1 teaspoon black pepper

1 tablespoon sugar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon oyster sauce

2 tablespoon vegetable oil

4 big garlic cloves chopped

3-4 green onions cut in half and chopped in 2 inch long pieces

1 medium sliced onion

half a cup of lemon juice

pinch of salt & pepper for the lemon juice

First we will marinate the beef in sugar, black pepper, soy sauce, fish sauce, oyster sauce and oil.

Put it in the refrigerator for 2 hours. You can do it over night as well but that is not required.

After 2 hours we start frying the beef in a tablespoon of oil.

Fry it for 3-4 minutes and if you like it medium rare you should cook it for a couple of more minutes but if you want it tender like me then add half a glass of water, cover the pan with a lid and let the steam do it's magic while letting the beef simmer for 30-45 minutes.

In these 30-45 minutes you can't sit around because there is work to be done.

GET YOUR LAZY BUM UP! and chop the green onions, the garlic cloves and make the lemon juice dip by squeezing half a cup of lemon juice and adding a pinch of salt and black pepper to it.

After 30-45 minutes have passed uncover the beef and if there is still a bit more liquid then cook it on high heat to dry it up. When little sauce is renaming add the chopped onion, green onions and the garlic.

Stir fry this for a minute and Vietnamese Shaking beef is ready to be served.

The traditional way to serve it is over a bed of sliced tomatoes.

Grab a beef cube, dip it in the lemon juice and experience a flavorful ride that will blow your taste-buds.

Greek Lemon Chicken & Potatoes

HEALTHY CHICKEN RECIPE - EPISODE THREE

GREEK LEMON CHICKEN & POTATOES

My favorite type of food is Chicken Sajji. I love it so much it is like number 3 on my most loved people/things list. The reason behind it is that it is a complete meal with Kabuli Pulao and some restaurants even serve it with Biryani rice.

BUT this is a healthy chicken recipe SO there won't be any rice. There will be JUST chicken and some baked potatoes. MOUTH WATERING ALREADY? HOLD UP.

I had my eye on this recipe for quite some time because it is close to Sajji but obviously the marination is foreign so it has a very different flavor. This recipe is called Greek Lemon Chicken & Potatoes.

A very few herbs and other seasonings will be used to make something extra ordinary which I had never tasted and enjoyed before.

INGREDIENTS:

1 whole chicken with skin on

3 peeled quartered potatoes

6 garlic cloves minced

1 tablespoon salt

1 teaspoon black pepper

1/2 teaspoon red chili powder

1/2 teaspoon sweet paprika

1 tablespoon dried oregano

1 teaspoon dried rosemary

1/2 cup lemon juice

1/4 cup olive oil or more

2/3 cup of chicken stock (half for baking and half to add later marinade)

It is really simple to make. The longest part is just the 45 minute baking.

All you need to do right now its to add the minced garlic into the chicken.

Add the dried oregano, rosemary, salt, black pepper, red pepper and paprika.

Add the olive oil and lemon juice.

Mix the marinade with the chicken properly so it is coated well.

Now you add the potatoes and give it a mix again and place everything in a deep baking tray.

Drizzle half of the chicken stock now over the chicken in  the baking tray and pour the rest of the marinade.

Preheat your oven on 425 degrees and put the chicken in it.

Let the chicken bake for 45 minutes and keep a frequent check on it just in case.

The chicken is done after 45 minutes.

Take out the chicken and pour the rest of the chicken stock in the tray and bake the potatoes for 10 minutes more.

The potatoes are also done now.

NOTE - if there is any left up marinade in the tray please pour it over the chicken and potaoes for extra flavor.

That's it, time to PLATE UP.

Ladies and gentlemen, if I ever replace Chicken Sajji, I will replace it with this uniquely flavored Greek Lemon Chicken & Potatoes.