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Organization Cookbooks » Civic Group
Cookbook Title: BANQUET AT THE OPERA
 | Item ID: | 04625 | | Abstract: | A collection of nearly 350 favorite recipes lovingly tested, tasted, and approved by members of the Pensacola, Florida, Opera League. From appetizer to dessert, these faboulous dishes offer a range from quick and simple for the novice cook to more challenging for the happy gourmet. Pages are spiced up with quotes and anecdotes about opera life. All proceeds from book sales help support Pensacola Opera productions and its youth outreach programs to 50,000 school children. | | Contact Information: | Please send a check or money order made out to Pensacola Opera to:
Pensacola Opera
PO Box 1790
Pensacola, FL 32591
850-433-6737 | | Price: | $18.00 | | Recipe Sample: | SALMON PECAN CRUNCH
4 Salmon filletts, skin removed, rinsed and
patted dry*
Salt to taste
2 Tbsp dijon mustard
2 Tbsp butter, softened
1 1/2 Tbsp honey
1/4 c soft bread crumbs
1/4 rounded c chopped pecans
2 Tbsp parsley, chopped
4 Lemon wedges (for garnish)
Directions:
Sprinkle fillets lightly with salt, butter, in a 9 x 13 inch baking dish. Place the fillets in the prepared dish.
Preheat oven to 450 degrees. In a small bowl, whisk together mustard, butter and honey. Spread mixture over the fish.
In another small bowl, combine breadcrumbs, nuts, and parsley. Sprinkle over the fish. Bake 20 minutes or until fish flakes easily. Garnish with lemon wedges and enjoy!
Yield: 4 Servings
* To take away any overly "fishy" taste, you might put fillets in a shallow dish and pour a little dry vermouth or vodka over them first. Let sit for 1/2 hour before proceeding with the recipe. Really make a difference!
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