Weekly Ad Recipe – Grilled Ginger Salmon

Weekly Ad Recipe - Grilled Ginger Salmon www.cobornsblog.com

This is one of the easiest recipes you are going to find to prepare salmon. The honey glaze along with the fresh ginger is awesome! Pair it with some fresh asparagus and you have a wonderful summer meal. Enjoy! Continue reading “Weekly Ad Recipe – Grilled Ginger Salmon”

Weekly Ad Recipe – Almond Crusted Cod

Weekly Ad Recipe Almond Crusted Cod www.cobornsblog.com

What a quick and easy recipe if you are in a hurry. Serve this with a side of fresh asparagus, your favorite glass of wine and you have the perfect meal. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Almond Crusted Cod
Serves: 2
 
Ingredients
  • 8 Oz. Fresh Skinless Cod Fillets
  • 2 T. Flour
  • 1 Egg White
  • 1 T. Milk
  • 2 T. Bread Crumbs
  • 2 T. Almonds, finely chopped
  • ½ tsp. Fresh Thyme
  • 1 T. Canola Oil
Instructions
  1. Preheat oven to 450 degrees.
  2. Lightly coat a 9x9x2 inch baking pan with cooking spray.
  3. Rinse fish; pat dry with paper towels.
  4. Cut fish into two serving-size pieces.
  5. Place flour in a shallow dish.
  6. In another shallow dish, whisk together egg white and milk.
  7. In a third shallow dish, combine bread crumbs, almonds and thyme.
  8. Coat both sides of fillets with flour.
  9. Dip fillets in the egg mixture; dip in bread crumb mixture to coat.
  10. Place fish in prepared pan.
  11. Drizzle fish with oil.
  12. Bake until fish reaches an internal temperature of 145 degrees.
Notes
Suggested Wine Pairing Casillero del Diablo Chardonnay

 

Weekly Ad Recipe – Grouper Fillet With Cream Sauce

Weekly Ad Recipe - Grouper Fillet With Cream Sauce www.cobornsblog.com

This is a great way to prepare fish if you do not have a grill readily available. The fish comes out very tender and the sauce has a wonderful flavor of lemon and fresh basil. A very quick and easy recipe. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Grouper Fillet With Cream Sauce
Serves: 4
 
Ingredients
  • 4 Grouper Fillets
  • Sprinkle of Salt
  • Sprinkle of Pepper
  • ¼ Cup Butter
  • 2 Cloves Garlic, grated
  • ½ tsp. Black Pepper
  • ½ Cup Dry White Wine
  • 3 T. Squeezed Lemon Juice
  • ¼ Cup Heavy Cream
  • 3 T. Fresh Basil, chopped
Instructions
  1. Set oven to broil.
  2. Spray cookie sheet with cooking spray.
  3. Place fish fillets on cookie sheet.
  4. Sprinkle both sides of fillets with salt and pepper.
  5. Broil about 10 to 15 minutes until internal temperature of fish reaches at least degrees.
  6. In large skillet, melt butter over low heat.
  7. Add garlic and remaining ½ teaspoon of pepper.
  8. Cook and stir until garlic is fragrant.
  9. Add lemon juice and wine; heat to boiling over medium-low heat.
  10. Boil until sauce is reduced by half.
  11. Stir in whipping cream and basil.
  12. Simmer until thickened.
  13. To serve, place broiled grouper on individual plates.
  14. Top with cream sauce.
Notes
Suggested Wine Pairing Honoro Vera Blanco

 

Weekly Ad Recipe – Tri Tip Fillet

www.cobornsblog.com - Coborn's Tri Tip Fillet Recipe

I have always been intimidated to cook a Tri-Tip Fillet until I got this recipe from the friendly Meat Manager that was in the store demonstrating this recipe. He showed me how easy it really is to make.  I followed the recipe to a tee and it worked perfectly. It was fantastic and if you get a chance you just have to try the Coborn’s Prime Rib Seasoning. This seasoning has now become a staple in my house and I use this on every type of steak we grill.  Enjoy….I did!
– Jayne, Coborn’s Meat & Seafood Merchandiser

Tri Tip Fillet
Serves: 3-4
 
Ingredients
  • 1-2 Lb. Whole Tri Tip
  • Coborn’s Prime Rib Seasoning
  • Olive Oil
Instructions
  1. Rub entire tri tip with olive oil.
  2. Season all sides of the tri tip generously with Coborn’s prime rib seasoning.
  3. Place on the grill at medium heat to sear, approximately 4 minutes per side.
  4. Move to 300°F indirect heat.
  5. Cook until internal temperature reaches 145°F, approximately 20-30 minutes.
  6. Allow to rest 10 minutes.
  7. Slice thin starting from narrow end of tip carving width wise or against the grain so you have small pieces of meat.
Notes
Suggested Wine Pairing: Punto Final Malbec