1 large or 2 medium eggplants
2 T Tahini paste
1 large clove of garlic
Wash eggplants and grill on all sides until they become charred and soft.
Remove from heat and let cool slightly before removing the skins.
Cut off the top and bottom and roughly chop the eggplant flesh.
In a food processor chop garlic. Add eggplant, tahini paste, juice of 1-2 lemons and a pinch of salt.
Process until smooth add lemon juice or water until you get the desire consistency.
Place in serving bowl. Drizzle with olive oil and sprinkle with paprika. Serve with pita wedges.
4 – 1” thick red snapper fillets
2 lemons, juiced
¼ cup all purpose flour
1/2 tsp ground white pepper
1 tsp salt
1 cup vegetable broth
1 stick butter
3 tablespoons grape seed oil
3 eggs beaten
1 tablespoon chopped parsley
Rinse and pat snapper fillets dry, season both sides of the fillets.
In a shallow dish, mix the salt and pepper into the flour.
Heat a heavy skillet over medium and add the oil.
When the oil begins to shimmer, lightly coat each filet in the egg, then the flour, and place into the hot skillet.
Cook 2-3 minutes on each side and then transfer to a warm plate.
In the same skillet, add the broth and simmer until reduced by a ¼. (3/4 broth remaining)
Remove skillet from heat. Add butter and whisk into the broth until well combined.
Add the lemon juice and parsley.
Pour sauce over filets and serve with a side of vegetables, pasta, potatoes, or grits.
1/3 c olive oil
Fresh lemon juice; to taste
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
2 large cloves garlic; finely minced
Lemon wedges; for garnish
1 Red snapper; (2 – 2 1/2 lb)
salt and pepper; to taste
Preheat oven to 450 degrees. Pat the fish dry and rub inside and out with the olive oil.
Arrange the fish in an oiled baking dish and sprinkle with lemon juice then garlic, rosemary, thyme and salt and pepper to taste.
Bake for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.
1 1/2 lbs of Shrimp
1 1/2 Sticks of Butter
1 package of Good Seasons Italian Dressing Mix
Line a cookie sheet with tin foil. Melt the butter in your microwave or on your stove top and pour onto cookie sheet, slice lemons and dot across your cookie sheet in the butter. Toss Shrimp in the Dressing Mix and put onto the cookie sheet. You do not need to toss in the butter. Bake at 350 degrees for 10-15 Minutes.