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    Recipes — pan seared

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    Sweet Chili Salmon

    quick and easy salmon with Thai sweet chili sauce. The recipe takes only 15 mins on skillet or you can bake it.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    salt
        •    1 tsp oil
        •    black pepper
        •    1 1/2 tsp lime juice
        •    1/2 tsp white sesame
        •    1 lb. salmon, cut into 2-3 pieces
        •    1/2 tbsp chopped cilantro leaves
        •    4 tbsps bottled Thai sweet chili sauce


    1. Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside.
    2. Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately.

    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/sweet-chili-salmon/

    Pork and Tomato Skillet Sauté

    Can Use heirloom tomatoes to make this dish extra colorful.

    Prep Time:

        •    Prep Time: 5 minutes
        •    Cook Time: 25 minutes
        •    Yield: Serves 4


        •    1/2 tsp salt, divided
        •    2 tsps minced garlic
        •    4 tsps olive oil, divided
        •    2 cups grape tomatoes
        •    2 tbsps balsamic vinegar
        •    3 tbsps chopped fresh basil
        •    1/2 cup thinly sliced shallots
        •    1/2 tsp freshly ground black pepper, divided
        •    4 (6 ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)

    Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add remaining 1 tablespoon oil, shallots, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. Add tomato mixture to pan; cook 2 minutes or until tomatoes begin to soften. Sprinkle with basil. Serve tomato mixture with pork.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-tomato-skillet-saute

    Elegant Pork Marsala Recipe

    Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 6


        •    1 tbsp olive oil
        •    1/2 tsp pepper
        •    5 tsps cornstarch
        •    1/3 chopped onion
        •    1/4 tsp minced garlic
        •    1/3 cup whole wheat flour
        •    2 cups sliced fresh mushrooms
        •    2 turkey bacon strips, chopped
        •    2/3 cup reduced-sodium chicken broth
        •    6 boneless pork loin chops (4 ounces each)
        •    1 cup Marsala wine or additional reduced-sodium chicken broth


    1. In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
    2. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
    3. In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
    4. In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

    This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/elegant-pork-marsala/?_cmp=WeeknightDinners&_ebid=WeeknightDinners1%2F3%2F2017&_mid=132652&pmcode=IT7JJZ101

    Barramundi with Tomato Caperberry Sauce and Mash

    Turn barramundi fillets into a meal sensation with a few ingredients and this clever recipe.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    40g butter
        •    2 tbsps tomato paste
        •    Potato mash, to serve
        •    1/2 cup dry white wine
        •    2 garlic cloves, crushed
        •    400g can diced tomatoes
        •    4 (150g each) barramundi fillets
        •    1 medium red capsicum, thinly sliced
        •    1 medium brown onion, finely chopped
        •    1/4 cup caperberries (see note), drained, rinsed
        •    Shredded fresh flat-leaf parsley leaves, to serve


    1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
    2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-tomato-caperberry-sauce-mash/51d4f145-c5bb-43fc-ad2b-d24fb19d51cd

    Crispy-skin Ocean Trout with Vongole, Fennel and Tomatoes

    We all love our fish with crispy skin and this recipe is a must try. Creating that great tasting balance of rich Italian oils and flavours with the freshness of seafood it provides a simple way to bring an extra level of innovation to your cooking.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4


        •    1 cup dry sherry
        •    1 cup micro cress
        •    500g fresh vongole
        •    1 cup parsley (torn)
        •    1 tbsp fennel seeds
        •    1 brown onion (diced)
        •    2 cloves garlic (crushed)
        •    Salt and pepper to taste
        •    2 tbsps extra virgin olive oil
        •    2 medium tomatoes (diced)
        •    4 x 140g Huon Ocean Trout portions (skin on)


    1. Place one tablespoon of the olive oil in a heated frypan and when hot, add in the ocean trout, skin-side down. Hold each portion down for 30 seconds using a pallet knife to keep flat. Cook for several minutes until the skin becomes golden and crisp. Turn and cook the other side, keeping the centre moist and glossy. Remove and set aside.
    2. Add one tablespoon of olive oil to a heated saucepan and add in the garlic. Cook for 20 seconds, and then add in the onions and fennel seeds. Cook for several minutes then combine in the vongole and sherry. Bring to a boil, place the lid on and cook for several minutes until all the vongole have opened.
    3. Remove from the heat, add in the diced tomatoes and parsley then season well.
    4. Present with the crispy skin ocean trout and finish with a scattering of the cress.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-ocean-trout-vongole-fennel-tomatoes/