Sear Roasted Fish by Deb

A fabulous, fresh spring meal is sear roasted fish. Check out my version and let me know what you think. Everything I do has to be fast, delicious, healthy and family friendly.
Deborah Anzinger Professional Home Economist

Sear Roasted Fish

Oven Temperature:     425 F

Cooking Time:            6-8 minutes

Equipment:                  Heavy 12-inch oven proof skillet or fry pan

Servings:                     4

Ingredients

Spice Rub

1 Tbsp coriander

2 Tbsp sweet paprika

2 tsp lemon zest

1 tsp salt

4 6-8 ounce fish fillets, salmon or favorite

3 Tbsp olive or canola or vegetable oil

Order of Events

1.      Heat oven to 425 F.

2.       In a small bowl mix together spice rub ingredients.

3.      Using a paper towel pat the fish fillets dry. Use the entire spice rub to coat both sides of the fillets. Leave resting on a plate.

4.      Heat a heavy 12-inch ovenproof skillet or fry pan over medium high heat. Add 3 Tbsp of oil. When the oil is shimmering hot, this will take seconds since the pan is hot, arrange the fillets evenly in the pan, skin side up if fillets have skin.

5.      Sear for 2 minutes, without moving. Gently lift the fillets, if sticking leave a few seconds longer, flip the fillets and put the pan in the oven. Roast until the fillets are barley cooked in the centre, 4-6 minutes.

6.      Serve immediately.

Kitchen Gossip

For a fabulous, fast spring dinner serve with tossed salad or fresh steamed vegetable.

CTV Spot Fresh Bean Salad and Pear Lemon Cake, recipes from Cook

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Spring Snow pefect with Pulled Pork

 I love Pulled Pork on a cool autumn evening, a cold winter night, after an afternoon of active summer fun and on a snowy spring day. Today Edmonton had a snowy spring day and my family is having Sweet Potato & Apple Pulled Pork

 

Slow Cooked Sweet Potato & Apple Pulled Pork

Slow cooker: 5-6 hours High / 7-8 hours Low

Oven Temperature: 275 F

Cooking Time: 4-5 hours

Servings: 8

Ingredients

1 Tbsp vegetable oil

4 -5 pound pork shoulder roast

2 cups sweet potato, chopped, 1-2 sweet potatoes

1 cup apple, peeled, cored, chopped, 2-3 apples

1 onion, chopped

1-2 cloves garlic

1 tsp each salt, caraway seed, dried sage

½ tsp cumin

¼ tsp chilli powder

¼ cup each apple cider vinegar and brown sugar

398ml can crushed tomatoes or tomato sauce

Salt and fresh ground black pepper

Order of Events

1. Remove visible fat from pork roast using a sharp knife. Cut the roast into 2-3 pieces, remove any internal fat. Heat large heavy bottom pan over medium high, add 1 Tbsp vegetable oil, reduce heat to medium, sear pork roast 3-4 minutes on all sides. If the roast pieces are sticking when you go to turn them over then give them a little more time to brown. They are telling you they are not done yet.  Remove pork to plate. Turn slow cooker to desired setting. Or if cooking in the oven preheat the oven.

2. Reduce heat on heavy bottom pan to low. Add sweet potatoes and onions and sauté for 4-5 minutes, scraping brown bits off the bottom of the pan. With a knife crush the garlic in the salt, caraway, sage, cumin and chilli powder; chop together. Add to the sweet potatoes and onions and cook 1-2 minutes longer. Add ingredients to slow cooker. Or leave in the pot if using in the oven.

3. Add vinegar, brown sugar and tomatoes. Stir to combine.

4. Place the seared pork on top of the sweet potato mixture. Turn to coat with mixture. Sprinkle with salt and fresh ground black pepper. Add the lid and leave to cook for the desired time.

5. When pork is tender and easy to pull apart use two forks to shred pork into sauce. Serve with fresh buns and a salad.