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Menu and Recipes

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   Day 1
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tilapia
Fish with Lemon Butter

rice florentine
Rice Florentine

 

Menu Plan for the week of Nov. 1, 2013: Day 1 Recipes

Fish Fillets with Lemon Butter
Rice Florentine

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     This is an easy, 2-dish dinner. Use any white fish you like. The Florentine can bake at the same temperature as the fish.

Fish with with Lemon Butter                           Preparation and cooking time:    15 minutes
   
Any nice filet of white fish would be good: tilapia, walleye, sole, catfish, cod, snapper, for this simple dish. The Lemon Butter needs to be made at the last minute - but it's quick.

2 nice fish fillets: tilapia, snapper, flounder, walleye,   4 if they are small 12oz total weight  (360gr)
1 tbs butter
1 tbs fresh lemon juice
1/2 tsp Dijon-style mustard
olive oil - 1/2 tsp
Lemon Butter:
1 tbs fresh lemon juice
2 tbs white wine
2 tbs cold butter

Put fish fillets on a lightly oiled baking sheet.  Melt butter.  Stir in 1 tbs lemon juice and mustard.  Brush on fish.  Bake, 375F (185C) for 12 - 15 minutes, depending on thickness, until fish is done.  It should be opaque and flake easily with a fork.  Spoon Lemon Butter over and serve.
Lemon Butter: Heat lemon juice and white wine in a small saucepan over low heat or in glass cup in microwave.  Remove the from heat and stir in the butter, 1 tbs at a time.  The butter should soften and the sauce get creamy.  The butter is not supposed to melt and separate.  But if it does, the flavor will be just as good....  

Rice Florentine                                                 Preparation and cooking time:   40 minutes
      Florentine means 'cooked in the manner of Florence'.  More simply, it means that there is spinach in the dish.  This is a great way to get this heart and eye healthy vegetable.   The Florentine looks pretty in a clear glass baking dish if you have one.

8oz (240gr) frozen spinach
1/2 cup quick-cooking brown rice   substitute Basmati
1/2 onion  
1 tbs butter
1 cup (8oz, 240ml) chicken stock (or whatever your rice calls for)
1/2 tsp thyme
1/2 cup (4oz, 120gr) Greek or plain yogurt
1/2 cup (2oz, 60gr) grated Parmesan cheese
1/2 cup (2oz, 60gr) shredded cheese

Finely chop onion.  In small saucepan over medium heat sauté onion in butter for 5 minutes.  Add rice and sauté 1 minute.  Add stock and cook according to package instructions.
Thaw spinach and squeeze out excess moisture.  Combine spinach, thyme and yogurt. 
When rice is cooked spread 1/3rd of the rice in the bottom of the baking dish.  Top with half of the spinach, then half of the cheeses.  Repeat layers.  Top with remaining 1/3rd of the rice.  Bake, uncovered, at 400F (200C) until cheeses melt and flavors meld or about 15 minutes.  Remove and serve directly from baking dish.

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, baking sheet, baking dish

small saucepan,
Turn oven on, 375F (185C), arrange 2 shelves
Chop onion, sauté
Thaw spinach, squeeze
Add rice to onion, sauté
Add stock, cover, simmer

    Wee break while rice cooks
Combine spinach, thyme, yogurt, set aside
Shred / grate cheeses
When rice is done, assemble Florentine, bake
Prepare fish, bake
Make Lemon Butter
    Wee break while everything cooks
Remove Fish, Florentine
Finish fish
Serve