ater with olive oil, lemon slices, bay leaves, garlic, salt and pepper
br>Serve hot, topped with aioli and a few sliced green
f the oil, parsley and garlic in a small bowl. Season
Chop your garlic and veggies.
Saute garlic and onion in olive oil
TO MAKE AIOLI:
In a stockpot, place
Combine fennel seeds and garlic in small bowl. Press mixture
he baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile
For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.
Add lemon juice and serve over prepared mahi mahi fillets.
For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.
Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.
Plate each fillet and serve with Caper Garlic Cream Sauce.
To prepare the Lemon-Sour Cream Sauce: In a medium bowl, combine sour cream, lemon zest, lemon juice, and sugar; mix until well blended.
In a large bowl, combine salmon, egg, bread crumbs, onion, salt, and pepper; shape into six equal-sized patties.
In a large frying pan over medium heat, melt butter. Add salmon patties and brown on both sides. Remove from heat, transfer onto a serving platter, and serve with Lemon-Sour Cream Sauce and lemon wedges.
Lemon Herbed Dipping Sauce: Stir together all ingredients and
olive oil, oregano, thyme and garlic together overnight in the refrigerator
Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for
rimp completely. Reserve shells for sauce (recipe to follow) and rinse
If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
Saute beef in 2 tsp oil for 2 minutes.
Arrange the watercress on plates, and top with the beef slices.
To make the garlic aioli, place the garlic and eggs in a blender.
Pulse to combine.
Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
Once thick, remove from the blender, and add the lemon juice, salt and pepper.
Drizzle the sauce over the carpaccio on the plates.
Serve.
ablespoon on each of A1 sauce.
cook steak for five
celery, mustard, seafood seasoning, salt, garlic powder, and black pepper into
owl; whisk to blend. Season aioli to taste with salt and
he sunflower seeds, flax seeds, garlic, and spices and process until
o handle.
Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon
Aioli -- just mix the mayonnaise, garlic and lemon and put in a small