Good Friday Recipes- Baked Scrod & Mahi Mahi

Good Friday is around the corner so I wanted to make sure I shared a few easy to prepare fish recipes. Here are two of my favorites, both are baked with a crumb topping. Easy to prepare after a busy day on Good Friday or any time. I use either of these toppings on any fish filet whether it be scrod, cod, flounder, catfish or Mahi Mahi, just remember to adjust the cooking time depending on the thickness of the fish you are using. All you need is a few easy to prepare side dishes and you can save yourself from those crowded seafood restaurants this time of year, relax at home and feel very satisfied.

BAKED SCROD WITH LEMONY PANKO CRUMB TOPPING

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1 1/2-2 lbs scrod fillets (cod or haddock)
2 teaspoons butter
2 teaspoons olive oil
1 large juicy lemon also grate the lemon peel from the lemon
1 medium onion, halved and thinly sliced
1 cup panko breadcrumbs
1/4 cup white wine
1 pinch crushed red pepper flakes
1 teaspoon dried parsley
Salt and pepper
Olive oil cooking spray
Preheat oven to 400 degrees F.
In a skillet, sauté the onion in 1 teaspoon of olive oil and 1 teaspoon of butter until soft but not browned.
In a medium sized bowl, combine the panko crumbs with the parsley, 1 teaspoon of melted butter, 1 teaspoon of olive oil, half of the lemon juice, and half of the grated lemon peel.
Once the onions are soft, add a pinch of crushed red pepper flakes, remaining grated lemon peel, salt and pepper, the remaining lemon juice and the white wine and continue to cook for another minute or so until heated through.
Put the onion and lemon mixture into a 9 x 13 baking dish.
Place the fish on top of the onions and season the fish lightly with salt and pepper.
Divide the crumb topping evenly over the fish and give a light spray of olive oil.
Bake for about 15 to 20 minutes until fish is cooked through and the crumbs are golden brown. This can be served with spaghetti, even spaghetti squash or zucchini zoodles. Don’t forget to top with the lemon sauce from the baking dish.

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Pesto Crusted Mahi Mahi

Parmesan Baked Crusted Mahi Mahi

A simple and delicious Mahi Mahi recipe with a pesto crust 

• Yield: Serves 4

Ingredients

FOR THE FISH:
• 4 six-ounce portions of mahi-mahi
• 1/2 cup of your favorite Pest – Basil Pesto or Sun Dried Tomato Pesto
• 1 cup Panko breadcrumbs
• salt and pepper to taste

Instructions
FOR THE FISH:
1. In a medium bowl, mix pesto and breadcrumbs together until they form a coarse paste.
2. Place mahi-mahi portions on a large baking sheet, lightly season with salt and pepper.
3. Spread pesto mixture evenly across all four mahi-mahi portions. Use your fingers to pat the pesto mixture down into the fish to form an even crust.
4. Bake Mahi Mahi at 375 for 15-20 minutes, until cooked through. Fish should reach an internal temperature of approximately 145 degrees Fahrenheit.

Seafood on Christmas Eve – Muscles & Clams

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We are a small family so our holiday traditions are a bit limited. Some years my menu is little more traditional and other years we tend to mix it up with a theme of some sort.

Even though I am part Italian I was never raised with the traditional Seven Fishes tradition for Christmas Eve but we would often have some sort of seafood. My mother would usually make a shrimp dish of some sort, maybe fried scallops or a breaded and fried flounder along with the other array of assorted dishes and desserts. Mom wasn’t a seafood lover so the selection was pretty limited.

My husband and I on the other hand have been enjoying seafood dishes we learned to make for over 40 years. One year we might do shrimp another year steak and lobster.

Here are several easy to prepare seafood dishes we enjoy with our family not just on a holiday but anytime throughout the year.

Homemade tagliatelle with muscles in garlic butter sauce

Muscles Over Linguine with a White Wine Garlic Sauce

Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins Yield: 4-6

2-3 pounds mussels, rinsed

1 pound linguine

¾ to 1 cup white wine (I usually use something like a Pinot Grigio , Riesling or Chardonnay whatever white wine we happen to have in the house)

4 tablespoons butter

1/4 cup fresh basil, finely chopped

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon crushed red pepper flakes

3/4 cup whipping cream

1/2 cup grated Parmesan cheese

Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).

Bring a large pot of water to a boil, add salt to the boiling water, and cook linguine until al dente.

Meanwhile, with linguine still boiling, combine all remaining ingredients (except for the cream and Parmesan cheese) in a large covered sauce pan on medium-high heat.

Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5-10 minutes. Stir sauce and mussels to coat in the sauce.

When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes while covered, stirring occasionally until the sauce slightly thickens.

Serve topped with a pinch of fresh basil or chopped fresh parsley and Parmesan cheese. (Yes, it’s perfectly safe to have cheese with seafood if you enjoy it, LOL!)

For those who would prefer a red sauce with Muscles here is a red sauce version.

Mussels Marinara

2 lbs Mussels

1 cup white wine (use what you like to drink)

1 small onion

3-4 garlic cloves

1 quart your favorite marinara sauce

4 tbsp olive oil

Preparation:

Scrape mussels clean – Toss any that are not closed

Mince onion and garlic

Cooking:

In a tall pot, sauté the onion and garlic in olive oil until they are translucent (don’t burn the garlic).

Add the wine and bring to a boil.

Add the mussels, cover pot and cook until the  mussels are fully opened (toss unopened mussels).

In a separate pot bring the marinara sauce to a boil, then pour it over the mussels.

Turn heat off and serve over linguine or you favorite pasta.

Serve with garlic bread and some more of that white wine. Heaven!.

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Linguine with Clams

1 pound dried linguine

1/2 cup extra-virgin olive oil

2 shallots, thinly sliced

5 to 7 cloves garlic, finely chopped

3 pounds little neck clams, scrubbed clean and sand purged

1/2 cup fresh parsley, chopped

1/2-1 cup dry white wine

2 tablespoons unsalted butter, diced into small cubes

Salt and freshly ground black pepper

1 lemon, zested, for garnish

In a large pot, bring to a boil 6 quarts of salted water.

Add linguine, stirring constantly to prevent it from sticking together.

Cook until al dente.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent,

about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until the clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta’s natural starches.

Pour linguine into large serving bowl- arrange clams over linguine and pour sauce over all

Garnish with remaining parsley and lemon zest. Serve immediately.

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