Tilapia with Green Beans

I've been purging cooking magazines over the past two weeks as I had a year and a half's worth of Taste of Home, Bon Appetit, and Food and Wine that needed to be gone through! I tore out the recipes I thought I would try within the next six months or so and recycled the rest (after letting Ally have a little fun with them first). As I was going through the magazines, I've come across several recipes which I have made over the last few months but had yet to blogged, so here are some "new" recipes.

Tilapia with Green Beans
2 Tbls all-purpose flour
2 tsp chopped fresh oregano, plus more for garnish
2 Tbls chopped fresh parsley
Kosher salt and freshly ground pepper
4 6-oz tilapia fillets
4 Tbls unsalted butter
1/2 lb thin green beans or haricots verts
1 clove garlic, chopped
1 cup grape or cherry tomatoes, halved
Juice of 1 lemon

Combine the flour, oregano and parsley in shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tbsp butter in the skillet, then add 2 fillets and cook until golden brown on the bottom about 4 minutes. Flip and cook through, 1 or 2 more minutes. Transfer to a plate and keep warm. Repeat with remaining 2 fillets. Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tbsp butter until just melted. Divide the fish and vegetables among plates. Garnish with oregano. Serves 4.

Carolina Crab Cakes

A while back, I had purchased a can of crab meat to use in an appetizer. Needless to say, that particular appetizer was never made and I was left with the can of crab meat to use. As I was putting together a grocery list last week, I came across a recipe for crab cakes. I was excited that I already had everything at home to make these, so we had them for dinner that night. These are extremely easy to put together and the dipping sauce was a great pairing. carolina crab cakes (ToH Apr/May 09)

1 egg, lightly beaten

1/2 cup soft bread crumbs

1/4 cup mayonnaise

1 tsp grated onion

1/2 tsp minced fresh parsley

1/2 tsp Worcestershire sauce

1/8 tsp seafood seasoning

1/8 tsp ground mustard

dash pepper

dash hot pepper sauce

1 can (6 oz) crabmeat, drained, flaked and cartilage removed

1 Tbls canola oil

Mustard Sauce:

2 Tbls mayonnaise

2 Tbls sour cream

1 Tbls Dijon mustard

1/2 tsp lemon juice

1/2 tsp Worcestershire sauce

In a small bowl, combine the first 10 ingredients. Fold in crab. Refrigerate for 30 minutes. Meanwhile, combine sauce ingredients. In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until golden brown. Serve with sauce. Made 3 for me.