HERBS FOR FISH
GAZPACHO
Inspired By: Recipe from Vann’s Spices
Ingredients:
1 green pepper, seeded and quartered
1 large cucumber, peeled and cut in half
1 onion, quartered
1/3 cup to ½ cup sherry vinegar
2 large tomatoes, quartered
2 tablespoons of PureSpice ® HERBS FOR FISH
2 to 4 cloves of garlic
46 oz tomato juice
5 to 10 radishes (adds heat to your taste)
PureSpice ® kosher or sea salt to taste
½ cup extra virgin olive oil
1. Put the tomato juice in a very large bowl allowing room for the vegetables. (You will need to do two batches in your blender so split everything from the tomatoes to the extra virgin olive oil in half and blend.) As each batch is finished, stir into the tomato juice. Add salt to taste.
2. Rub the two tablespoons of HERBS FOR FISH between your palms, dispersing over the gazpacho mixture. (This process allows the flavors and aromatics to become more prominent.) Chill until ready to serve. This can be made a day in advance.
FISH FILLETS WITH SIMPLE LEMON BUTTER SAUCE
Ingredients:
2 - 1/2 lb. firm fish fillets such as striped bass with skin removed
1 Tbsp Olive oil
2 Tbsp PureSpice ® Herbs for Fish
For Lemon Butter Sauce:
1/2 cup fresh lemon juice
2 Tbsp red wine vinegar
1/2 lb cold butter cut into little pieces
Additional 1 Tbsp PureSpice ® Herbes for Fish
Directions:
1. Preheat oven to 350 degrees. Make butter sauce by heating lemon juice and vinegar in a non-reactive sauce pan over low heat, whisking in the butter pieces a few at a time until you reach a smooth sauce consistency. Whisk in the Herbes for Fish and salt and pepper to taste. remove from heat and keep warm.
2. Wash fish fillets and rub with olive oil and 2 Tbsp of Herbs for Fish. Place on foil on a baking sheet and roast in the oven until just cooked through.
3. Check after 8 minutes to see if fish flakes easily. If further cooking is needed, return to oven for a few more minutes, taking care not to over cook.
4. Serve fish either plated on a pool of butter sauce or with sauceon the side
HERBS FOR FISH
GAZPACHO
Inspired By: Recipe from Vann’s Spices
Ingredients:
1 green pepper, seeded and quartered
1 large cucumber, peeled and cut in half
1 onion, quartered
1/3 cup to ½ cup sherry vinegar
2 large tomatoes, quartered
2 tablespoons of PureSpice ® HERBS FOR FISH
2 to 4 cloves of garlic
46 oz tomato juice
5 to 10 radishes (adds heat to your taste)
PureSpice ® kosher or sea salt to taste
½ cup extra virgin olive oil
1. Put the tomato juice in a very large bowl allowing room for the vegetables. (You will need to do two batches in your blender so split everything from the tomatoes to the extra virgin olive oil in half and blend.) As each batch is finished, stir into the tomato juice. Add salt to taste.
2. Rub the two tablespoons of HERBS FOR FISH between your palms, dispersing over the gazpacho mixture. (This process allows the flavors and aromatics to become more prominent.) Chill until ready to serve. This can be made a day in advance.
FISH FILLETS WITH SIMPLE LEMON BUTTER SAUCE
Ingredients:
2 - 1/2 lb. firm fish fillets such as striped bass with skin removed
1 Tbsp Olive oil
2 Tbsp PureSpice ® Herbs for Fish
For Lemon Butter Sauce:
1/2 cup fresh lemon juice
2 Tbsp red wine vinegar
1/2 lb cold butter cut into little pieces
Additional 1 Tbsp PureSpice ® Herbes for Fish
Directions:
1. Preheat oven to 350 degrees. Make butter sauce by heating lemon juice and vinegar in a non-reactive sauce pan over low heat, whisking in the butter pieces a few at a time until you reach a smooth sauce consistency. Whisk in the Herbes for Fish and salt and pepper to taste. remove from heat and keep warm.
2. Wash fish fillets and rub with olive oil and 2 Tbsp of Herbs for Fish. Place on foil on a baking sheet and roast in the oven until just cooked through.
3. Check after 8 minutes to see if fish flakes easily. If further cooking is needed, return to oven for a few more minutes, taking care not to over cook.
4. Serve fish either plated on a pool of butter sauce or with sauceon the side
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