School started back a couple of weeks ago and in all of the craziness, Brent took time to cook dinner for me one night. It was a delicious fish dish, so I hope you enjoy!
Greek Fish with Gremolata
2 fish filets (snapper, tilapia, whatever you prefer)
zest of 1 lemon
1/2 bunch fresh Italian parsley, chopped
5 cloves garlic, minced
1 c Italian style panko
1 tsp chipotle hot pepper sauce
5 tbsp olive oil
1/4 tsp pepper
1 tsp Greek seasoning
Combine lemon zest, parsley, garlic, panko, pepper sauce, and 2 tbsp olive oil. Mix well, set aside. Brush both sides of fish with 1 tbsp olive oil, then sprinkle with pepper and Greek seasoning. Place a small amount of olive oil in large skillet, cook fish until opaque. When fish is done, remove from heat and add bread crumb mixture over top of fish in skillet. Serve with salad.
Brent has named this dish "Mile High Salsa Pie" and rightly so, that's basically what it is! This is a great dish to play around with, add different ingredients or make it as spicy as you want. It's also just an easy Mexican dish to throw together. It makes great leftovers!
Mile High Salsa Pie
1 lb ground beef, browned and drained
1 pkg taco seasoning
1 can dark red kidney beans, drained
1 jar medium salsa
2 cups cheddar
4 soft taco tortillas
(You can use a soft taco kit to make this. It comes with the tortillas, the seasoning, and usually a spicy cheese mixture which makes a great addition to the meat mixture.)
Add taco seasoning to drained ground beef. Simmer for about 5 minutes. Add beans and cheese mixture (if using kit) to meat mixture. Heat for 3-4 more minutes. In a round 2 qt baking dish, layer tortilla, salsa, meat mixture, then cheese. Repeat layers until all ingredients are used, ending with cheese. Bake at 400 degrees for 20 minutes, or until cheese is melted and dish is bubbly.
