Portuguese filet of Swai

Posted on by aurorameyer

 

J and I have been trying to eat more fish. Since one of my most favorites, seared tuna, is out at least until Baby Girl Tyler arrives in November, we’ve had to get creative. Last night, J found this super easy and really delicious Portuguese recipe from Food.com. We didn’t have any sole filets on hand, so we swapped out Swai (not sure what Swai is, check out this link from Consumer Reports) and it was wonderful. Since we didn’t want to figure out how to divide an egg yolk, we just made the full sauce recipe. Which turned out to be a great idea because the sauce was equally delicious over brown rice!

Portuguese filet of Swai

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Ingredients
  

  • 2 Swai fillets
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1/4 cup dry sherry
  • 1 teaspoon soy sauce
  • 2 sprigs parsley minced
  • 1 egg yolk

Instructions
 

  • Arrange fillet in broiler pan and sprinkle with a little lemon juice and dot with butter.
  • Broil until fish begins to brown.
  • While the fish is broiling, combine the remaining lemon juice, sherry, soy sauce, parsley, and egg yolk. Mix well.
  • When the fish has browned, spoon the sauce mixture over fish and return to broiler until sauce begins to bubble.
  • If you end up with more sauce than fish, like we did, add the sauce to a pan and heat on medium until bubbling. This ended up being perfect because the sauce on the fish soaked in.
Tried this recipe?Let us know how it was!

My opinion:
With a side of brown rice and broccoli, this was a super light and tasty dish. In total, it took longer to cook the brown rice than to make the fish from start to finish. Next time, we’ll add more fresh parsley at the end.

Shrimp Paesano

Posted on by aurorameyer
Note: this isn't the best photo. The shrimp is really closer to golden brown than burned. Promise. I was just too hungry to wait to take a better photo.

When J and I lived in San Antonio, we used to love to eat in Paesanos outdoor dining room. Especially in the middle of “winter” when they had the heat lamps going and the sunsets were amazing. We often ordered their signature dish, Shrimp Paesano (first dish on the link), which is amazing. Unfortunately, when we left from San Antonio, we couldn’t find a restaurant with similar flair in Columbia. After much trial and error, J finally recreated the dish for our recent anniversary after stumbling across this recipe online. It’s been about four years since I’ve eaten the real dish, but this recreation was so close I could almost see the beautiful sunset view.

Shrimp Ingredients:
2 pints half-and-half cream
salt & pepper , to taste
1 lb jumbo shrimp, about 20,  peeled, deveined, tails left on (We actually removed them for easier eating)
2 cups flour
2 tablespoons vegetable oil

Sauce Ingredients:
1 egg yolk
1 ½ cups butter, cold, cut into 1 inch pieces (cold is the key!)
1 medium lemon, juiced
4 garlic cloves , minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh chives, chopped

Shrimp Directions:
Pre-heat oven to 400º F. Soak shrimp in half and half for at least 30 minutes. Drain shrimp and dust lightly in flour. Sauté shrimp in vegetable oil for 5 minutes on one side in a medium-high skillet. Do not let the shrimp burn.  You will have to do in batches so that you do not overcrowd. Do not turn shrimp. Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven. Turn to BROIL and broil for 5 minutes.

Sauce Direction:
Mix egg yolk and lemon juice in half the butter in a sauce pan and stir over low heat until butter is melted; take off heat. Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens. (Add a small amount of half and half to thicken if you like.) Add chives and parsley (we were out). Pool sauce in plates and top with linguini and shrimp. Serve immediately.

My Opinion:
As mentioned above, I love this dish. It’s the perfect meal. Light and heavy at the same time. The sauce is decadent and delicious with bread. J makes a lot of great dishes, but this one is about perfect.