Lemon Infused Fish And Vegetables Recipes

EASY LEMON BUTTER FISH IN 15 MINUTES

Steps:

• Use paper towels to thoroughly pat-dry excess moisture from fish fillets - this step is crucial for fish to brown nicely in pan. Set aside.
• In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
• In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
• In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned - lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
• Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.

LEMONY FISH OVER VEGETABLES AND RICE

Steps:

• In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
• Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

ASIAN INFUSED FISH AND VEGETABLES

Steps:

• Rinse snow peas and cut diagonally into pieces. Rinse carrots, peel and cut into thin sticks. Rinse scallions and cut white parts diagonally into thin rings. Cut green parts into fine strips. Mix vegetables together.
• Preheat oven to 180°C (approximately 350°F). Cut 4 pieces of parchment paper measuring about 30 x 30 cm (approximately 12 x 12 inches).
• Rinse cilantro and shake dry. Pluck off leaves and place in a bowl. Peel garlic and press into bowl. Mix well with curry paste and 2 tablespoons of oil. Season with salt and pepper.
• Rinse fish fillets and pat dry. Place in middle of parchment squares and brush with cilantro oil. Top with vegetables and drizzle remaining oil on top. Fold parchment paper over and secure with kitchen twine. Place parchment parcels on a baking sheet and cook for 25 minutes.
• Open parcels and serve sprinkled with red pepper flakes.

LEMON-INFUSED OLIVE OIL

Steps:

• Store the oil in the refrigerator. Use in your favorite recipes and enjoy.

A NO-NONSENSE LEMON OREGANO INFUSED OLIVE OIL

Steps:

• Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
• In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
• Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
• To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.

LEMON-INFUSED FISH AND VEGETABLES

Steps:

• Heat oven to 425 degrees. Tear four lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half; unfold. Divide lemon slices among parchment pieces, piecing them in a row; top with fish. Place vegetables beside the fish.
• Whisk together the olive oil, lemon juice and salt; drizzle over the fish. Crimp or fold over the edges to form sealed packets. Place packets on two baking sheets.
• Bake until the packets are puffed and fish is cooked through, 12-15 minutes. transfer packets to serving plates. Cut the top of the packets open carefully (to avoid the escaping steam). Serve.

LEMON INFUSED VODKA RECIPE

Steps:

• Gather the ingredients.
• In a 1-quart (or larger) jar, pour the vodka and add the lemon peels. Seal, shake, and let infuse for 4 to 7 days. Shake the jar daily and test the infusion after the third or fourth day to see how the flavor develops.
• Once the infusion reaches your desired flavor intensity, strain out and discard the lemon peels using a fine-mesh strainer.
• Bottle the lemon vodka under a tight seal. Store in a cool, dark place as you would other liquors, and use in your favorite drinks.