GRILLED SALMON / SWORDFISH
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·1w
53K views · 1.1K reactions | Ina Garten's Panko-Crusted Salmon 🐟🍽️ | Barefoot Contessa: Back To Basics | Looking for a weeknight win? Crisp, golden panko and a tangy mustard glaze make Ina Garten's salmon a must-try! 🐟🍽️ #BarefootContessaBackToBasics | By Food Network UK | Panko Crusted salmon is one of my favorite ways to repair salmon. It's delicious salmon and it's got a great crust with lemon zest and mustard. It's fantastic and the best part of it is I can make it in advance and just throw it in the oven before dinner so I can have fun with my friends. So, I've got four salmon fillets and then, I'm going to make a crust with panko. Panko is like great Japanese bread crumbs and they're really crusty. You can buy them in a specially food store, grocery store in the Asian section. My sea food chop has it. I need two thirds of a cup of panko, 2 tablespoons of parsley, lemon zest, that should be about a teaspoon, half a teaspoon of salt, half a teaspoon of pepper, just going to drizzle it with two tablespoons of olive oil. Just stir it up and this is going to go right on top of the salmon. This looks great. You can really smell the lemon zest and the parsley looks great. Okay, next for the salmon. So, I'm going to sprinkle it with salt and pepper. Make sure it's really well seasoned and pepper. And next some mustard. So the salmon and mustard and panko. They're going to be great together. I'm just going to brush the mustard right on the salmon. It gives it lots of flavor but it also helps the panko adhere. And now the panko so I'm just going to spoon it on and just sort of press it down so it adheres to the salmon This is really one of my favorite ways to prepare salmon. So good. Okay, so that's done. So I've got a really hot pan. I put in two tablespoons of vegetable oil. I'm just going to cook the salmon skin side down. How gorgeous is that look? This is a great way to do it because when you sear it, you get the skin really nice and crisp and then you put it in the oven and roast it and it makes it moist and delicious. So, I'm going to sear it for three to four minutes in this pan and I'm going to take the whole pan, put it in the oven 425 for about five to seven minutes and then let it rest. Panko crusted salmon, a delicious recipe that can be made ahead and cooked really fast.
173K views · 2.4K reactions | Ina Garten's Swordfish Steaks In A Tomato-Caper Sauce 🍅🐟 | Barefoot Contessa | Indulge in Ina Garten's Swordfish Steaks with a Tomato & Caper Sauce — a burst of Mediterranean flavour in every bite! 🍅🐟 #BarefootContessa | By Food Network UK | Next thing I want to make for the Historical Society is actually one of my longest standing dishes. It's swordfish with tomatoes and basil and capers. The first thing I'm going to do is make the sauce. About a cup of chopped fennel and about a cup of chopped onion, yellow onion. Fennel actually has sort of an anise flavor but it gets very sweet when it's cooked and I like it that way. Okay, so about a teaspoon of chopped garlic. I always put the garlic in last because you don't want it to burn. And just stir it around. Cook it for about 10 minutes. Maybe a little more oil. You can always add a little bit of water if it's starting to burn. Medium low heat and just let that get really sweet and caramelized. In the meantime, I'm going to work on the tomatoes. So, you can use fresh tomatoes but it's so easy to use canned tomatoes. If you find a good quality one, they're really delicious. They're plum tomatoes and they're already peeled already which is really a benefit and I'm just going to drain them a little bit. Okay, that's done. So, I'm just going to pour this in with the sauteed onions and fennel teaspoon of salt. Three quarters of teaspoon of pepper, and just stir it all together. So this just going to simmer for about 15 minutes and later I'm going to add some wine and some stock and make a gorgeous sauce out of it. Little more flavor for the sauce. The swordfish and tomatoes and capers. Gonna add a little bit of wine. Got two tablespoons. Two tablespoons of chicken stock, and just turn up the heat and just let the liquid reduce a little bit, maybe about 10 minutes. So, the last three things I want to add to the sauce for the swordfish are capers, fresh basil, and a little bit of butter. First thing I'm going to do is drain the capers. Capers are great flavor. Tomato sauce can just be too sweet because the tomatoes are sweet. You want a little something vinegary. So, two tablespoons of capers right into the sauce about a half a cup of chopped basil. You need to chop it or julienne it which is long thin strips. I think maybe I'll julienne it. So, just stack the leaves up neatly roll them up like in a cigar and then just do thin strips of it That's about a half a cup. And just put right in and then just add a little bit of richness right at the end. I'm going to put in a tablespoon of butter. And that's the sauce for grilled soyfish with tomatoes and capers. I had the fish store cut this about one inch thick. I'm just going to brush it with a little bit of olive oil. It'll make a nice sear for it. Salt. Wanna make sure you season it really well. Pepper, I'm going to put them on a grill pan. I've left them on high heat, really high heat for about three to four minutes until it got really hot. It's just you can see it's just starting to smoke. I'm just going to put the fish want to put it on and just leave it otherwise you want to end up with grill marks It's going to cook for about 3 minutes. In the meantime, I'm going to oil the other side. More salt and pepper. You can always do this on a charcoal grill too. It's delicious. Little pepper. I'm just going to let that cook on the grill for about three or 4 minutes. Time to turn the swordfish. Oh, perfect. How great that looks. Sometimes I even surprise myself. And put the swordfish right on top of the sauce. How gorgeous this looks.
