Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus

February 14, 2013 at 5:59 PM | Posted in fish, risotto, vegetables | 2 Comments
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Today’s Menu: Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus

 

 

 

Beautiful sunny day out, now if it was just a bit warmer! Well it wont be too much longer, hopefully! For dinner tonight I prepared FriedOcean Perch Risotto 001 Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus. I picked up the Ocean Perch the day before at Meijer in their Seafood Department.

 

 

I love Ocean Perch as I do most Fish, and Meijer always has some of the best here locally. To prepare it I rinsed the fillets off in water and patted them dry with a paper towels and seasoned them Sea Salt and Ground Black Pepper. Then rolled them in Progresso Italian Bread Crumbs. I used a medium size skillet and pan fried them in Canola Oil about 3 – 3 1/2 minutes per side to a beautiful Golden Brown! The taste spot on, did I say I Love Fish!

 

For side dishes to go with the Perch I prepared Creamy Parmesan Risotto and Sauteed Asparagus. I used Lundberg Creamy Parmesan Risotto. To me one of the best quick – fix boxed Risotto. I left the product description and cooking instructions at the end of the post. To prepare the Asparagus, using a skillet, saute over medium high heat. Heat 1 tablespoon Extra Virgin Olive Oil and add 1-2 finely chopped garlic cloves (depends on how much garlic you like) add the trimmed Asparagus. Sprinkle with Sea Salt and Pepper. I cooked the stalks about 6 minutes. When finished I sprinkled them with Shredded Parmesan Cheese. The Risotto and Asparagus are great pairings with Fish. For dessert later a Jello Sugarless Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

Lundberg Creamy Parmesan RisottoLundberg Risotto

Always a family favorite. This rich, low-fat blend of Lundberg Eco-Farmed California Arborio rice, Parmesan and cheddar cheeses, onion and garlic goes from stovetop to table in just 20 minutes.

Cooking Instructions

Stovetop Instructions
Sauté rice with ½ Tbsp olive oil* in a 2-qt heavy saucepan over medium heat. Add 2½ cups of water and contents of seasoning pouch, stirring well to blend seasonings. Heat to boil. Reduce heat to simmer. Do not cover. Cook 20 minutes, stirring occasionally. Garnish with Parmesan cheese, if desired. Serve piping hot.

Microwave Instructions
For safety: Use microwaveable bowl, lid or plastic wrap. Microwaves vary; adjust time as needed. Place 2½ cups water, ½ tbsp olive oil, rice, and the seasoning into a 2-qt bowl. Mix well to blend the seasonings. Cover. Cook 10 minutes on high. Uncover carefully and stir well. Cook uncovered for 10 additional minutes. Serve piping hot.
Nutrition Facts
Serving Size 1/2 cup cooked (39g)

Amount Per Serving
Calories from Fat 15Calories 140

% Daily Values*
Total Fat 1.5g 2%
Saturated Fat 0.5g 2%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 490mg 20%
Potassium 72mg
Total Carbohydrate 27g 9%

 

http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

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  1. […] Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus (beatcancer2010.wordpress.com) […]

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