Donna's Roasted Sea Bass & Mediterranean Fruits in Madeira-Gorgonzola Sauce

Hello Everyone, it's Wednesday "Hump" day with not much time to spend in the kitchen after working so I created this simple yet healthy dish that showcases cheese, fruits and nuts of the Mediterranean region in a sauce that enhances the buttery flavor and texture of sea bass.  The only seasoning you need is to add salt and pepper to the fish fillets when baking; however, there is enough saltiness from the olives which are counterbalanced with the sweetness of the dates and grapes.  The almonds add just a lovely bit of crunch!  Enjoy - Best, Donna:

Donna's Roasted Sea Bass & Mediterranean Fruits in Madeira-Gorgonzola Sauce

Ingredients:

1 pound sea bass, about 2 fillets

Olive oil

Salt & pepper

½ cup Madeira wine (or cream sherry)

¼ pound gorgonzola cheese

18 Kalamata olives, pitted and halved

5 Medjool dates, pitted and chopped

½ cup green grapes, chopped

2 Tablespoons Marcona almonds, roasted

Method:

Preheat oven to 425 degrees F.  Line roasting pan with foil and spray with cooking oil.  Coat all sides of fish with olive oil and season with salt and pepper.  Place in pan and bake for 10 minutes.  While fish is cooking, heat wine in saucepan at Medium-High setting, and melt cheese into wine, stirring to blend.  Add olives, dates and grapes, and stir to heat through.  Remove fish from oven and pour wine-cheese-fruit mixture over fillets.  Sprinkle with almonds and bake for 2 – 3 minutes more being careful not to overcook.  Serve immediately with rice or quinoa if desired.

Serves 2.

Copyright 2015.

Donna's Grilled Chicken Breasts with Pineapple Marmalade-Tamarind Glaze

Hello Everyone, this is a very quick dinner if you can marinate the chicken in advance, and it is just delicious!  It is a very simple yet hearty meal for a weeknight after a busy day.  The addition of the tamarind to the pineapple marmalade transforms the glaze into a sweet and sour melange of flavor.  By scooping the chicken onto hot rice or salad, you have a complete meal in no time!  I hope you enjoy this dish as much as we did.  Best, Donna:

Donna's Grilled Chicken Breasts with Pineapple Marmalade-Tamarind Glaze

Ingredients:

1 pound chicken breasts, boned and skinned

1 cup Italian salad dressing

Salt and pepper to taste

½ cup Donna's Pineapple, Meyer Lemon & Ginger Marmalade (see 29 November 2015 blog post for recipe)

1 Tablespoon tamarind concentrate

Lime wedges

Method:

About 4 to 6 hours before grill time, place chicken in marinating container with dressing, covering all of the chicken.  When ready to grill, drain chicken well and season on all sides.  Preheat grill to 400 degrees F.  Grill chicken on both sides until cooked through (about 165 degrees F), about 8 – 10 minutes per side depending upon thickness of breasts.  About 5 minutes before cooking time is through, top chicken with glaze.  Remove meat from grill and allow to rest for 5 minutes before slicing into pieces.  Serve immediately over rice or salad with lime wedges, if desired.

Serves 2.

Copyright 2015.