Western Snapper

Oven sauteed fish in a spicy cornmeal coating.

Ingredients for 4 servings:

1 and 1/2 pounds of red snapper filets ( firm flesh white fish can be substituted)
1 tsp oregano
2 tsp chili powder
1/4 tsp cayenne
2 Tbsp all-purpose flour
1/4 cup cornmeal
1/2 tsp salt
2 Tbsp butter
3 Tbsp lemon juice

Cut fish into serving size pieces.
Combine oregano, chili powder, cayenne, flour, cornmeal, and salt in one dish, wide enough to dip the fish into.
Combine melted butter and lemon juice into a second dish.
Dip fish in butter mixture first. then coat with cornmeal mixture.
place coated fish on shallow buttered pan. after all fish are on Pan, pour remaining Butter mixture over the fish.
Bake at 450 degrees for 10 to 12 minutes.



Recipe from Great American Recipes, Group 4, Card 23

Lemon Chicken Romano

Lemon Chicken Romano, a bright refreshing chicken recipe, great with rice.

Ingredients:
4 boneless, skinless chicken thighs, trimmed, and pounded to 1/2-inch thick
2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
2 oz shredded Montrey cheese (1/2 cup)
1/2 cup milk
1/4 cup semolina flour
1/2 cup italian seasoned bread crumbs
1 1/2 oz finely shredded Romano cheese (1/2 cup)
1 Tbsp chopped fresh oregano
1/2 tsp garlic powder
Salt and freshly ground black pepper
2 1/2 Tbsp  olive oil
Lemon juice as desired


Directions:
Preheat oven to 350 degrees. Pound the chicken thighs let stand at room temperature 20 minutes. Combine Mozzarella and Monterey Jack cheese in a bowl, set aside.
In a shallow dish,  place semolina flour. in the next shallow dish, fill with 1/2 milk.In a separate shallow dish, toss together seasoned bread crumbs, Romano cheese, oregano, and garlic powder

Working with 1 chicken  thigh at a time, dredge chicken in  semolina flour, then in milk coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with cheese & crumbs, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken pieces. Wait at least 5 minutes before continuing to the next step.

 Pour Olive oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken thighs and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs flip to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.

Place browned chicken on pan lined with parchment paper. Sprinkle tops with Mozzarella/Monterey Jack cheese mixture. Squirt a little lemon juice on each piece of chicken and transfer to preheated oven to bake until internal temperature registers 165 degrees. This is about 12-14 minutes. Remove from oven and garnish with lemon slices or wedges and serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.


An adaptation of recipe originally found on http://www.cookingclassy.com/2013/03/lemon-chicken-romano/ 

Shrimp Scampi

2 lb. jumbo shrimp,uncooked
1/2 lb. butter
1/4 c. olive oil
1 Tbsp. parsley
3/4 tsp. basil
1/2 tsp. oregano
1 clove garlic,  minced
3/4 tsp.  salt
1 tsp. lemon juice

Peel and slice raw shrimp almost through.    Place in baking and broiling dish with sliced side up.    Combine all other ingredients in saucepan over low heat until melted.    Cover shrimp with sauce.  

Bake for 15 minutes at 450°,  then broil for 5 minutes.     (Adjust bake and broil times for size of shrimp.)