Red Snapper with Basil Vinaigrette

Snapper is one of my favorite fish to purchase at the fish market. It is $3 a pound, fresh and easy to prepare. This snapper dish from Gourmet magazine is a perfect summer dish. The fish is light and the vinaigrette adds a nice brightness to it. And as an added bonus, the vinaigrette worked beautifully as a dip for the artichoke leaves.  I love eating steamed artichokes, they were always quite a treat as a kid.  Miss F doesn't agree.  She tried it, but she hated it.  She instantly made a disgusted face.  How can anything dipped in melted butter taste bad?

Red Snapper with Basil Vinaigrette

4 red snapper fillets
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Preheat broiler and grease a large shallow baking pan.

Season fish all over with ½ teaspoon salt and ¼ teaspoon pepper, then put in the baking pan. Drizzle the fillets with ½ tablespoon lemon juice and 1 tablespoon oil.

Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes. Transfer to a platter.

While fish broils, whisk together remaining ½ teaspoon salt, ¼ teaspoon pepper, and 2 ½ tablespoons lemon juice in a small bowl, add the remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over the cooked fish.

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Apricot Balsamic Glazed Pork Tenderloin

Pork tenderloin is such an easy cut of meat to prepare. There are so many great recipes for it, but this recipe for Apricot Balsamic Glazed Pork Tenderloin from Kitchenette looked amazing. I love apricot preserves on nearly anything and add in some acid from the balsamic and you pretty much have perfection. The glaze also worked great for dipping the rosemary roasted potatoes into.  And I might have dipped my broccoli in it as well.  I do love apple cider vinegar on my broccoli, so this is just a little fancier.

Apricot Balsamic Glazed Pork Tenderloin

½ cup apricot preserves
¼ cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon herbes de provence
kosher salt & freshly ground black pepper
1 pork tenderloin, trimmed of excess fat & silverskin

Preheat the oven to 425 degrees. In a small sauce pan, stir together the preserves, vinegar, lemon juice and herbs. Bring to a simmer over medium heat and cook for 10 minutes, until thick. Season to taste with salt and pepper. Reserve 1/3 cup of the glaze for serving.

Season the tenderloin with salt and pepper. Place on a greased baking sheet and coat the pork with the glaze, using a brush, on all sides. Bake for 15 to 20 minutes, until a meat thermometer registers 140 degrees. Let the pork rest 10 minutes before slicing, serve with reserved glaze.

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Sriracha Lime Chicken Kebabs

I loved kebabs when I was a kid. It was a special treat to be able to thread the kebabs. I always made mine with chicken, mushroom and potatoes. And then I ate them over ramen noodles. I still prefer kebabs to be served over noodles, but I now love bell pepper added on. Miss F was equally impressed with making the kebabs, she is all into making patterns at school and this provided the perfect chance for her to work her pattern skills in the kitchen. I made these under the broiler, but they would be fantastic on the grill. Thanks to TasteFood for the inspiration.

Sriracha Lime Chicken Kebabs

1 large garlic clove, minced
1 tablespoon vegetable or canola oil
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon Sriracha
½ teaspoon ground ginger

1 pound chicken breasts, cut into 1-inch pieces
1 red or green bell pepper, cut into 1 inch pieces (I used half of each)
1 pound of whole mushrooms
1 onion, cut in 1 inch pieces

Pre-soaked bamboo skewers

Whisk together the garlic, oil, lime juice, soy sauce, Sriracha and ginger together in a large bowl. Add the chicken and toss to thoroughly coat. Refrigerate 4 to 6 hours or cover and marinate overnight. Thread chicken on skewers alternating with the bell pepper, mushroom and onion. Brush the vegetables with some of the excess marinade. Grill over medium heat, turning every few minutes, for 8 minutes or until cooked through. Alternatively, broil on high for 8 minutes, turning half way.

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