Highland Foods Recipes
All recipes tagged with “seafood”
Pan-broiled Cod
From Gail Sidney
We thank Gail Sidney for submitting her Pan-Broiled-Cod recipe to share with you. In Gail’s words:
Maple Pepper® is outstanding with a “sweet,” light fish like cod. (I use wild-caught). This is an EXTREMELY fast and easy recipe that looks beautiful on the plate and tastes incredible.
Ingredients
Fresh, Wild-Caught (if possible) Cod Fillets Olive Oil Butter (not mandatory, but I always add a “pat” with the olive oil) Maple Pepper® Herbs de Provence (or any combination of herbs you like for white fish) Paprika Handful of Fresh Spinach Leaves Fresh Lemon Juice
Directions
Melt a few tablespoons of olive oil and a bit (maybe a pat) of real butter to taste in a frying pan over medium high heat (depending on your pan). Add the fillets and flip them over to “moisten” both sides, then sprinkle Maple Pepper®, dried herbs (ground between your fingers), and paprika to the side facing up. Flip the fillets and do the same on the other side. Squeeze fresh lemon juice, but just a bit. Turn the fillets a few times to even the cooking. When fish is nicely golden brown and flaky inside, lay a handful of fresh spinach leaves atop the fillets and continue to cook just until the leaves turn bright green.
I serve this on a plate with wild rice, or a medley of brown and red rice and black barley, which looks beautiful and colorful, and is a perfect complement to the fish. You can garnish the plate with a few thin slices of fresh lemon.
This dish takes maybe 15-20 minutes from start to finish. It is delicate, super tasty, and perfect for an elegant but easy gourmet dinner. The Maple Pepper® is the key to it’s surprisingly sweet flavor.
Maple Pepper® Seasoned Scallops
From
Ingredients
- 8 oz. fresh, clean scallops
- A small bowl of bread crumbs or crushed Ritz crackers
- Maple Pepper® Original
Directions
Clean scallops, spray with a little olive oil and roll in bread crumbs and Maple Pepper. Sear each side for a few minutes and you are done.