If life gives you lemons, add some Kahala and make an easy dinner for the family tonight!
I try to come up with simple, easy recipes that everyone can make in their own kitchen. They taste fabulous and are healthy for you. For me, health begins with your food choices, and for me the less processed the food items are the better they are for me and my family. Plus when you buy fresh, wholesome foods, you have a better idea what is actually in them. Hopefully no preservatives, colorants or chemical additives to add shelf life or artificial flavors.
So what could be simpler than taking fresh fish, fresh lemons, fresh garlic, extra virgin olive oil, some spices and at the last minute adding freshly chopped parsley? Anyone can make this easy yet surprisingly tasty treat for dinner tonight.
So why add lemons?
Lemons go well with any kind of seafood, especially fish. But more importantly, they have many health benefits on the outside and inside. Lemons supply a wonderful dose of Vitamin C into your diet, which is needed to protect us from cell damage and to help repair injuries. Along with potassium which is needed for nerve-muscle communication, which transport nutrients and waste and help blood pressure regulation. Lemons contain phytonutrients which may prevent cell damage from oxidation. The acid in lemons may be especially helpful in supplementing stomach acid levels, which tend to decline as we age. You can get all these benefits and more from the zest, juice or the segments of your lemon.
Forever Oceans Kahala with Lemon, Garlic, Capers and Parsley
4x 6oz Forever Oceans Kahala fillets (or your favorite fish, halibut, cod, sea bass)
For the coating:
½ cup all purpose flour
1 teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
For the sauce:
3 lemons, juice of 2, zest of 1, remaining leon cut into slices
6 cloves of garlic, peeled and minced
6 tablespoons extra virgin olive oil
2 tablespoons freshly chopped parsley
Preheat oven to 400’F
How to make:
Take a medium size bowl and add all the coating ingredients together, stir to combine.
Take another medium size bowl, add the lemon juice, garlic, 4 tablespoons of olive oil, and stir to combine.
Pat dry the fish, then dip into the lemon sauce, then dip into the flour mixture, shake off excess flour and repeat with the remaining portions of fish.
Place a large cast iron skillet over a high heat on the stove, when hot add the 2 tablespoons of oil, then carefully add each portion of kahala, sear on both sides, 1 minute each side. Remove the skillet from the heat, then carefully add the remaining lemon sauce, scatter over the slices of lemon. Place the skillet in the oven and cook for 6 to 8 minutes.
Carefully remove the hot skillet from the oven, scatter over the chopped parsley and serve.
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Mark William Allison
Corporate Executive Chef at Forever Oceans