Zoodle Spaghetti – Twiins Style

 


  • Servings: 4
  • Difficulty: Easy

The other night we were so engrossed with updating this blog that we completely forgot about dinner! We realized it at 5:00 pm! After searching in the refrigerator we found country sausage, zucchini, and some leftover tomato sauce so we whipped up a really quick & tasty dinner. On nights when you are pressed for time, this recipe is not only quick & easy but also delicious, healthy & satisfying. There's a bonus too... it's low carb, keto-friendly, and gluten-free. You won't miss the pasta at all. Our family loves it with ricotta cheese on top...it's delicious! Give it a try and let us hear from you. 😋😋

Ingredients

  • Spiralizer (we use the Veggetti-Pro Tabletop Spiral Vegetable Cutter, thick spiral blade)
  • 6 medium zucchini
  • 2 cloves garlic (we use Dorot frozen cubes for consistency)
  • 1 lb bulk Neese’s Sausage, hot or regular
  • 2 Tablespoons butter
  • 1 cup pre-made tomato sauce (more or less depending on your preference)
  • salt & pepper to taste
  • ricotta (for topping)
  • Pecorino Romano cheese, grated

Directions

  1. Wash unpeeled zucchini then dry well. Cut the end stem from one end of the zucchini then using the spiralizer thick ribbon blade, spiralize all the zucchini. Set aside.
  2.  In a large hot skillet place the bulk sausage and brown completely on all sides, crumbling the sausage as it cooks.
  3. Add the garlic and continue cooking another minute. Stir well then add the butter combining well.
  4. Add the zucchini spirals and mix with the sausage.
  5. Cook until zucchini is soft or al dente then add a cup of pre-made tomato sauce and mix well. Heat until sauce is hot. Remove from heat.
  6. Serve in a pasta dish and sprinkle with grated Pecorino Ramano cheese then top with a dollop of creamy ricotta cheese and enjoy.

Notes:  Additional tomato sauce may be added depending on your preference. For those of you who must have pasta, just cook up a little gluten-free pasta (or regular pasta if gluten is not a health issue) and add the cooked pasta at the end to combine with the zoodles.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


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Chicken Madeira

 


  • Servings: 6
  • Difficulty: Easy

Move over Chicken Marsala...we're here to introduce you to our juicy Chicken Maderia that will elevate your dinner to a whole new level that's sure to please! Tender chicken breasts combined with mushrooms and asparagus in a wonderful creamy Madeira sauce topped with melted gooey mozzarella (or as our old family from Brooklyn would say, Mootzadell, dropping the last vowel of a word was very common because they were always in a hurry! In carrying on that tradition, we think we'll start to call it Mootz) 😂😂 Whichever way you pronounce it, this dish is delicious. Our family loves this chicken dish and we hope it will become a new favorite of yours. We're sure your family and friends will be asking for more just like ours do so you might want to make a double batch! 😋 😋

Ingredients

  • 12 -15 thinly sliced chicken breasts, season with salt & pepper
  • 2 bundles of asparagus, blanched
  • 6 Tablespoons butter, divided
  • 4 Tablespoons EVOO, divided
  • 32 oz small button mushrooms, washed and dried thoroughly
  • 2 medium yellow onions, finely diced
  • 4 large garlic cloves, minced (or 4 frozen Dorot garlic cubes)
  • 4 Tablespoons fresh parsley, finely chopped plus extra for garnish
  • 3 cups Madeira wine
  • 3 cups beef stock or broth
  • 1 cup heavy cream
  • 2 cups mozzarella cheese, shredded
  • salt & pepper to taste

Directions

  1. Trim asparagus by snapping the ends off. Wash well and set aside.
  2. In a large saucepan, bring salted water to a boil, enough to cover asparagus and boil for 3-4 minutes. Remove to a large bowl filled with ice water to stop color turning. Drain well then set aside.
  3. In a large oven-proof skillet on medium-high heat melt half the butter & half the EVOO until hot. Add the whole mushrooms and cook 5 minutes until golden brown. Add the onion and cook 3-4 minutes then add the garlic & parsley. Cook an additional 2 minutes. Remove the mushroom mixture to a separate bowl and set aside.
  4. In the same skillet on medium-high heat, add the remaining butter and EVOO. Once hot, place seasoned chicken breasts in a single layer and sear quickly about 2 minutes on each side, just to get golden brown. Do not overcook as the chicken will finish cooking when everything is combined. Remove chicken and drain in layers on paper towels. Set aside.
  5. In the same skillet on high, add the Maderia wine and boil until reduced by half, approximately 6-8 minutes. Add the beef broth and boil for about 10 -12 minutes until reduced to half.
  6. Reduce heat to medium. Stir in heavy cream and simmer until sauce thickens. Season with salt & pepper to taste. (Sauce will not be real thick; however, you may add a small amount of flour to thicken)
  7. Add chicken back to skillet coating both sides with sauce. Add the mushroom mixture and asparagus on top then sprinkle with the shredded mozzarella.
  8. Broil on top rack in the oven just until cheese is melted. Remove from oven, garnish with parsley and serve.

 

Notes:  For a large crowd, simply triple the recipe. This recipe is Gluten-Free & Keto-Friendly as long as you don’t add flour. Chicken Madeira is a delicious meal on its own but if you’re looking to stretch it, serve with pasta or rice to soak up the amazing Madeira sauce.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Eggplant Zucchini Lasagna Casserole – Twiins Style 🍆🍆

 


  • Servings: 4-5
  • Difficulty: Easy

Casseroles are a great way to combine your family's favorite vegetables into a one-dish meal that is sure to please. Our family loves eggplant, zucchini, ricotta cheese & mozzarella (among many other foods) so we combined all those ingredients into a delicious casserole? They loved this dish so much that they requested it 3 nights in a row! You can make this casserole with or without sausage because it's just as hardy without it plus you get the added bonus of it being Gluten-Free and Keto friendly if you follow a keto diet. You and your family will love it! 😋😋

Ingredients

  • 2 medium eggplants, firm to touch
  • 2 medium zucchini or summer squash (or 1 of each,  personal preference )
  • 1 lb bulk Italian Sweet or Hot Sausage, optional (bulk country sausage can be substituted)
  • 2 pints cherry tomatoes
  • 8-10 large cloves garlic, unpeeled
  • enough EVOO to lightly coat all the sliced eggplant & zucchini before roasting, plus extra for lightly coating the baking sheet
  • salt, pepper, and garlic powder to season eggplant & zucchini before roasting
  • 1 cup ricotta (we used whole milk but you can use skim or fat-free if desired)
  • 1/2 beaten egg
  •  2 shakes crushed red pepper (more or less to taste)
  • 1/2 cup Pecorino Romano, grated plus extra for between layers
  • 8 oz. mozzarella, grated & divided in half
  • 1 cup fresh basil leaves, chopped & divided plus a few whole leaves for garnish

Directions

  1. Cut the end stems from each end of the eggplant, zucchini or summer squash.
  2. Slice into 1/2-inch thick round pieces.
  3. With a small pastry brush, lightly brush EVOO over both sides of the eggplant and zucchini.
  4. Position your oven racks to upper and lower thirds of your oven.
  5. Preheat oven to 500ºF. Once it reaches 500ºF lower to 425ºF.
  6. On a small rimmed baking sheet (no parchment paper) place tomatoes and unpeeled garlic cloves.
  7. Drizzle 1 Tablespoon EVOO over the tomatoes & unpeeled garlic. Toss with your hands to coat, roast on the top oven rack for 15-20 minutes until tomatoes blister & garlic is soft & caramelized. Remove from oven when done and set aside to cool.
  8. Line 2 large rimmed baking sheets with parchment paper and drizzle a very small amount of EVOO in each pan.
  9. Arrange the eggplant slices in a singer layer in one of the pans then arrange the zucchini in the second pan.
  10. Sprinkle salt, pepper and garlic powder over the tops of eggplant & zucchini only.
  11. Using a pastry brush, use 2 Tablespoons or more of EVOO to lightly brush over the eggplant and zucchini slices in both pans (both sides).
  12. Place pan with eggplant on top oven rack and zucchini on middle rack and roast at 425ºF for 15-25 minutes until nicely browned but not burnt. Zucchini might brown before the eggplant so check often as individual oven temperatures vary.
  13. Once browned, use a spatula to flip eggplant & zucchini over. Continue roasting the eggplant & zucchini until brown, about 10 minutes, checking often.
  14. Once done, remove from oven & let cool.
  15. In a medium skillet brown the bulk sausage meat until fully cooked. Drain & set aside in a bowl until ready to begin layering process.
  16. In a medium bowl combine 1 cup ricotta, red pepper flakes, 1/2 beaten egg, 2 Tablespoons chopped basil, grated Pecorino Romano cheese, and 6 oz mozzarella. Drizzle a tsp of EVOO and mix with a fork to combine. Add salt to taste.
  17. Remove the cooked garlic cloves from the cooled tomato pan & move to a cutting board. Using a fork, press on the skins to remove the soft, caramelized garlic. The skins can be discarded. Mash the cloves into a paste then add to the ricotta mixture and combine well.
  18. In a shallow 2-qt baking dish drizzle some EVOO on the bottom. Arrange 1/3 of the eggplant & zucchini in a single layer. Add 1/3 the blistered tomatoes and scatter them around. Add a dollop of ricotta evenly over each vegetable section (do not spread, leave dollop as is). Add half the drained cooked sausage and sprinkle on top of ricotta dollops. Sprinkle with grated Pecorino Romano cheese.
  19. Tear some of the basil leaves and generously scatter around the first layer.
  20. Repeat step 18 & 19 for the second layer.
  21. Add remaining ricotta mixture on top of the second layer, top with remaining slices of eggplant & zucchini then add the remaining tomatoes on top. Sprinkle with grated Pecorino Roman cheese and top with remaining shredded mozzarella.
  22. Bake approximately 20 – 25  minutes at 425 ºF or until cheese is melted and casserole is bubbling.
  23. Remove from oven. Let cool 10 minutes before serving. Garnish with fresh basil leaves and serve.

 

Notes:  2 large and 1 small rimmed baking sheets are needed for this recipe. We used Neese’s Country Sausage (bulk) in this recipe; however,  the meat is optional.  Add some sauteed mushrooms if you’re a mushroom lover like Teresa is. Can be served as a main dish (4-5 servings) or a side dish (6-8 servings).

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Italian Sausage and Peppers

 

Italian Sausage and Peppers

  • Servings: Yields 4-6 servings
  • Difficulty: Easy

Italian Sausage & Peppers has been a favorite in our family for as long as we can remember. Typically our parents and grandparents used only green bell peppers but we always liked to use a mix of red, orange and yellow bells for taste and pop of color. For an easy weeknight dinner-this Classic Italian meal is delicious and if there are any leftovers you can combine with scrambled eggs for breakfast or sandwiches for lunch the next day! It’s so easy and quick to cook you’ll surely want to make this a regular item on your menu. Whether you serve it casually as a sandwich or over your favorite pasta you’re family or guests will love it. 😋😋

Ingredients

  • 12 Italian Sausage links (mix sweet and hot together for a little heat)
  • 2 Red Bell peppers, sliced lengthwise into 1-inch pieces
  • 1 Yellow Bell peppers, sliced lengthwise into 1-inch pieces
  • 1 Orange Bell Peppers, sliced lengthwise into 1-inch pieces
  • 1 Green Bell pepper (Optional), sliced lengthwise into 1-inch pieces
  • 2 large onions, sliced thick
  • 3-4 large garlic cloves, peeled and smashed
  • 1 Tablespoon of dried oregano
  • 2 Tablespoons EVOO
  • Salt and Pepper to taste                                                                                                                          

Directions

  1. In a large skillet (we use a 16-inch electric skillet with lid) heat 2 Tablespoons of EVOO on medium.
  2. Place all sausages in a covered skillet and brown on all sides. (Cook sausages in 2 batches if using a smaller skillet).
  3. Once browned add oregano, peppers, and onions and cook covered 7-10 minutes until vegetables are softened and slightly charred/browned. Stir regularly.
  4. Add garlic and continue cooking for 1 minute.
  5. At this point, you can serve hot as is or add some Basic Tomato Sauce and serve over pasta or rice.

Notes: It’s important to cook the sausage & peppers in a covered skillet to keep in the juices and get the sausages tender. This recipe can be doubled or tripled for a large party gathering. It’s always a big hit and chances are there won’t be any leftovers!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Mom’s Asparagus Patties

 

Mom's Asparagus Patties

  • Difficulty: Easy

Whenever we saw our Mom and Grandma Florence mixing a batch of asparagus patties it sparked our excitement for the upcoming holiday meal. The aroma of cooked asparagus, seasoned bread crumbs, garlic, and grated cheese filled the air and made our mouths water. As kids, we really didn't like a lot of vegetables but asparagus patties were always one vegetable we looked forward too. We would always sneak some from the covered aluminum tray where they piled them up until cooking was complete. To this day we are brought back to our childhood when we make them with loving memories. You don't have to wait for a holiday to make this wonderful side dish. It's a great side that goes well with most poultry, beef, and pork.

Ingredients

  • 2 bundles fresh asparagus, cooked until soft then cut into 3/4-inch pieces
  • 5  eggs
  • 4 Tablespoons Italian seasoned bread crumbs (add additional bread crumbs if the mixture is too loose)
  • 1/2 cup Pecorino Romano Cheese, grated
  •  5 tsp garlic powder
  • 2 Tablespoon fresh parsley, chopped
  • Salt & Pepper to taste
  • Canola or Vegetable oil for frying

Directions

  1. Cook the fresh asparagus spears in salted, boiling water until soft, approximately 6-8 minutes. Drain all water and pat dry with paper towels.
  2. In a large bowl, beat the eggs then add the grated cheese, parsley, salt, pepper & garlic.
  3. Mix together until everything is combined.
  4. Add cut asparagus to the mixture then add the bread crumbs and mix well. The mixture should be on the thick side but not dry. If too loose add additional bread crumbs 1 tsp at a time. (Not too dry) If too dry, add another egg.
  5. In a large skillet pour oil to 1/8-inch depth and heat on medium until hot then lower flame to medium-low. Using a regular tablespoon drop mixture into skillet to form patties. Don’t overcrowd the skillet.
  6. Let cook until brown. Turn over and cook another minute or two until browned.
  7. Remove each pattie with a spatula and place on a paper towel-lined plate. Make layers of patties using paper towels in-between to absorb the excess oil.
  8. When all patties are cooked, pat excess oil off and place on a serving platter.
  9. Serve warm or room temperature.

Notes: Try adding some crumbled bacon or diced pancetta to the mixture for a punch of savory.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

 

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Gluten-Free Asparagus Patties

 

Gluten-Free Asparagus Patties

  • Difficulty: Easy

Whenever we saw our Mom and Grandma Florence mixing a batch of asparagus patties it sparked our excitement for the upcoming holiday meal. The aroma of cooked asparagus, seasoned bread crumbs, garlic, and grated cheese filled the air and made our mouths water. As kids, we really didn't like a lot of vegetables but asparagus patties were always one vegetable we looked forward too. We would always sneak some from the covered aluminum tray where they piled them up until cooking was complete. To this day we are brought back to our childhood when we make them with loving memories. We adapted Mom's recipe to be Gluten-Free for Jack and found it to be just as good as the original. You don't have to wait for a holiday to make this wonderful side dish. It's a great side that goes well with most poultry, beef, and pork.

Ingredients

  • 1 ½ bundles fresh asparagus
  • 5  eggs
  • 4 Tablespoons Gluten-Free Italian seasoned bread crumbs (add additional bread crumbs if the mixture is too loose)
  • 1/2 cup Pecorino Romano Cheese, grated
  •  5 tsp garlic powder
  • 2 Tablespoon fresh parsley, chopped
  • Pepper to taste
  • Canola or Vegetable oil for frying

Directions

  1. In a large bowl, beat the eggs then add the grated cheese, parsley, pepper & garlic.
  2. Mix together until everything is combined.
  3. Add cut asparagus to the mixture then add the bread crumbs and mix well. The mixture should be on the thick side but not dry. If too loose add additional bread crumbs 1 tsp at a time. (Not too dry) If too dry, add another egg.
  4. Heat the oil in a skillet until hot then lower flame to medium-low. Using a regular tablespoon drop mixture into skillet to form patties.
  5. Let cook until brown. Turn over and cook another minute or two.
  6. Remove each pattie with open spatula and place on a paper towel-lined plate. Make layers of patties using paper towels in-between to absorb the excess oil.
  7. When all patties are cooked, pat excess oil off and place on a serving platter.
  8. Serve warm or room temperature.

Notes: Try adding some crumbled bacon or diced pancetta to the mixture for a punch of savory.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Pistachio Pesto Sauce

 


  • Servings: 6
  • Difficulty: Easy

We love pistachios! They are so versatile whether eating them from the shell, making an amazing gelato, encrusting fish filets or turning them into a wonderful pesto sauce for pasta! On my recent trip to Greece, I made sure to bring home an ample supply of Greek pistachios, determined to use them in cooking. So yesterday Barbara and I, while shopping for dinner, picked up 4 lbs of sea scallops, the large ones you most often find in restaurants, not the tiny bay ones. As you may remember from our recent pesto post we have an abundance of basil from our gardens so making more pesto was the best way to use it. This time instead of using traditional pignoli (pine nuts) we would use those wonderful pistachios from Greece (California pistachios are fine too). I also wanted to make the pesto using the old, traditional mortar and pestle to test if there really is a difference. Well, after 30 minutes of crushing pistachios into a paste by hand and pummeling only 1/4 of the basil our hands decided it was time to take out the food processor! I must admit, the pesto came out extremely creamy which I believe was the result of the mortar and pestle for half the process, but as far as taste goes the food processor did a fine job. Our pan-seared scallops topped with pistachio pesto were out of this world delicious! 😋😋

Ingredients

  • 4 cups loosely packed basil leaves that have been soaked in cold water then dried using a salad spinner to drain all the water without damage to the leaves.
  • 1 cup salted pistachios, shelled
  • 4 cloves garlic (frozen cubes work well as they are uniform in size)
  • 6-8 tablespoon EVOO (preferably Ligurian EVOO)
  • 4 tablespoon freshly squeezed lemon juice
  • 1/2 cup Pecorino Romano or Parmigiano Reggiano grated cheese (do not add cheese if you plan to freeze the pesto for later use. Once defrosted the cheese can be mixed in)

Directions

  1. In a food processor add pistachios and garlic. Pulse into a smooth paste.
  2. Add the basil in small amounts then pulse after each addition until all the basil has been added and the mixture is creamy & smooth. Slowly (slow is key here) add the EVOO until emulsified.
  3. Add lemon juice, 1 tablespoon at a time.
  4. If you are making to freeze,  🛑 ✋ stop here and put into freezable containers & place in the freezer.
  5.  Add cheese and pulse to incorporate.
  6. If too dry add additional EVOO slowly, 1 Tablespoon at a time.

Notes:  If you plan to freeze for future use, do not add the cheese. Cheese should be added after being thawed.  Great over pasta, fish, chicken, potatoes, sandwiches, etc…

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Pesto Sauce

 


  • Servings: 6
  • Difficulty: Easy

This summer we have an abundance of basil from our hay bale gardens and have been making pesto for a variety of meals, including breakfast! Not only is pesto delicious on pasta but it's just as delicious on fish, vegetables, chicken or just about anything! Last year our friend, Jane Hall, grew tomatoes and basil in hay bales...we grew ours in traditional dirt. The difference was amazing...the hay bale crop far exceeded the traditional dirt crop and made us believers. Gary bought the bales at the local hardware store then quickly got to preparing them with fertilizer and water. After two weeks of daily watering, we planted our basil and tomatoes along with some other herbs and couldn't be happier with the results. If you never tried this method before, it's definitely worth the minimal effort.😋😋

Ingredients

  • 3 Tablespoons Pignoli Nuts (Italian pine nuts)
  • 1 tsp Kosher salt
  • 3 cloves garlic, peeled
  • 2  cups fresh sweet Italian basil leaves, packed tightly (approximately 2 very large bunches)
  • 8 Tablespoons EVOO, preferably Ligurian as it makes a big difference in taste
  • 1/2 cup Parmigiano-Reggiano, or Pecorino Romano, freshly grated

Directions

  1. In a food processor add pignoli nuts, salt, and garlic cloves. Pulse into a smooth paste.
  2. Add the basil in small amounts then pulse after each addition until all the basil has been added and the mixture is creamy & smooth. Slowly (slow is key here) add the EVOO until emulsified.
  3. If you are making to freeze,  🛑 ✋ stop here and put into freezable containers & place in the freezer.
  4. Add cheese and pulse to incorporate.
  5. If too dry add additional EVOO slowly, 1 Tablespoon at a time.

 

Notes: If you plan to freeze for future use, do not add the cheese. Cheese should be added after being thawed. Great over pasta, fish, chicken, potatoes, sandwiches, etc…

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Jasmine Rice Pilaf – Twiins Style

 


  • Servings: 6-8
  • Difficulty: Easy

Jasmine rice, with its fragrant characteristic aroma, is a wonderful side dish on its own; however, when we added just a few simple ingredients it exploded with flavor and has become a family favorite. Although Jasmine rice is typically used in Thai cuisine it is equally popular in Middle Eastern cuisine and has become our go-to rice for many side dishes. Although it has a unique fragrance it won't interfere with any cuisine and is delicious.

Ingredients

  • 2 cups Jasmine Rice
  • 3 cups water or chicken broth
  • 1 Tablespoon butter
  • 1 tsp Kosher salt
  • 1/4 cup EVOO, for sautéeing
  • 1 onion, roughly chopped
  • 1  Red Bell Peppers, seeded and diced
  • 1 Yellow or Orange Bell Pepper, seeded and diced
  • 1 ½ cups fresh or frozen peas
  • 2 Tablespoons fresh parsley, chopped (optional)
  •  salt and pepper to taste

Directions

  1.  Add rice, salt, water or broth, and butter in a deep saucepan.
  2. Bring to a boil over high heat.
  3. When it comes to a boil, stir and reduce heat to low. Cover the pan tightly and cook without stirring 18-20 minutes.
  4. Remove from heat.  Keep covered and let stand for 10-15 minutes. Fluff with a fork.
  5. In a large deep skillet or wok heat EVOO until hot.
  6. Sauté onions and bell peppers. Add salt and pepper to taste.
  7. Add fresh or frozen peas and continue to cook 3 minutes.
  8. Add the cooked rice to the skillet and stir to combine well on low-medium heat.
  9. Remove from heat and serve.

Notes: The fresher the rice is, the more aroma it will have. 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Mahi-Mahi & Vegetable Salsa – Twiins Style

 


  • Servings: 6-8
  • Difficulty: Easy

Ingredients

  • 8 Mahi-Mahi fillets (or fish fillets of your choice)- cut into 3 or 4-inch sections.
  • 1 large onion, chopped fine
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 lime, sliced thin for garnish
  • 5 tomatoes, seeded & chopped
  • 5-6 shallots, chopped
  • 1/2 cup fresh basil, chopped
  • Capers (8 oz. jar)
  • 1 cup EVOO
  • 1½ tsp fresh thyme (more or less to taste)

Directions

  1. In a medium bowl combine the EVOO, capers, basil, thyme, shallots, tomatoes, lemon juice, lime juice, onions, 1½ tsp salt & 1½ tsp pepper. Mix well, cover and refrigerate at least an hour or overnight.
  2. Position your oven rack at about 5 inches from the broiler and preheat the broiler.
  3. Place the fish fillets on a baking sheet then season with salt & pepper.
  4. Broil fillets on first side approximately 2-3 minutes, being careful not to overcook as they cook quickly.
  5. Remove from broiler and turn fillets over.
  6. Top each fillet with a scoop of vegetable salsa.
  7. Return to broiler and cook until fish is fully cooked through the middle. The fish should be opaque in color.
  8. Garnish each dish with a slice of lime. Serve as is with a salad or over your favorite rice or pasta.

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