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      Recipe Sept.. 26 Lemon and Herb Crusted Drum with Wilted Bok Choy, Lemon, and Extra Virgin Olive Oil

      GEORGE'S RECIPES FOR 9-26-2013

      Lemon and Herb Crusted Drum with Wilted Bok Choy, Lemon, and Extra Virgin Olive Oil

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      Ingredients

      • 4 teaspoons chopped lemon zest
      • 4 teaspoons chopped fresh dill
      • 4 teaspoons chopped fresh parsley leaves
      • 4 teaspoons chopped fresh chervil leaves
      • 2 teaspoons cracked black pepper, plus more for seasoning
      • 4 (6 ounce) drum fillets
      • 1/4 teaspoon salt, plus more for seasoning
      • 4 teaspoons Dijon mustard
      • 1 tablespoon vegetable oil
      • 4 tablespoons olive oil
      • 4 heads baby bok choy, halved
      • Fresh lemon juice, for serving
      • Extra-virgin olive oil, for serving

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      Directions

      • In a bowl combine the lemon zest, dill, parsley, chervil, and black pepper
      • Season the fish with 1 1/4 teaspoons of the salt, then lightly brush each piece with 1 teaspoon of the Dijon mustard on 1 side
      • Firmly press the mustard coated side of each of the drum fillets into the lemon-herb mixture
      • In a skillet, preferably nonstick, heat the vegetable oil
      • Place fillets, coated side down, into the hot oil. Cook for 3 to 3 1/2 minutes, or until the crust turns golden brown. Flip and continue to cook for 3 minutes longer or until the fish flakes easily
      • In a separate pan, place the bok choy cut side down, add a little water to the pan to steam the bok choy until just tender, about 7 minutes. Remove the bok choy from the pan into a bowl and toss with the olive oil and season with salt and pepper
      • When ready to serve, divide the bok choy among 4 dinner plates and place 1 fish fillet over the top of each serving of bok choy. Drizzle with lemon juice and extra-virgin olive oil to taste.

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      Black Bean Dip

      Ingredients

      • 1 plum tomato, diced
      • 2 tablespoons diced red onion
      • 1 tablespoon cilantro, chopped, plus sprigs for garnish
      • 2 (15-ounce) cans black beans, drained
      • 1 tablespoon ground cumin
      • 2 teaspoons hot sauce
      • Salt
      • Tortilla chips, for dipping

      Directions

      • Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped

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      • Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth

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      • Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.
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