Grilled, Oven-baked, or Fried... hmmmm

When we lived in Connecticut I used to love to grill lamb; it was so prevalent there. Our local small mom and pop grocery store carried the most succulent butterflied leg of lamb that I would marinate in lots of fresh garlic, olive oil and fresh sprigs of rosemary. Then I would carefully lay it on our barbecue grill, the coals nice and hot, and let it cook. So good! Here, in Colorado, I like to buy lamb rib chops, cut a slit in the side of each chop and carefully stuff with just a little marinara sauce, ricotta and seasoned bread crumbs, and grill over hot coals. This too is so good! And sometimes I like to grill the whole rack of lamb before slicing it.

                                                                Ready for the grill

I grilled this rack of lamb with lots of garlic and a panko crust on it, then served it simply with roasted cherry tomatoes on the side.

I cooked these pork chops in the oven, seasoned with salt, pepper and garlic powder. That's all! They were very tender and had a nice flavor.

But this pork chop was well seasoned, then dipped in flour, egg and panko crumbs before frying--oh yum! I topped it off with a sauce made from Tabasco and butter, and served an old-fashioned potato salad on the side. This is David's favorite!

This is grilled swordfish I cooked using an olive oil, lemon and caper marinade. It was delicious!

And this is sauteed Tilapia Meunier, a very elegant way to serve fish, and made with browned butter, a squeeze of lemon juice and parsley. Very tasty!

And this is Tilapia en papillote which is a very good and easy way to cook fish. I seasoned it with tarragon, salt, pepper, a little butter and splash of white wine. I placed the fish on top of vegetables of squash, red and green bell pepper, and sliced onion, then wrapped it all up in foil sealing it well and cooked it in the oven for about 15 minutes. Voila! 

But I saved the best for last! Nothing better than fried catfish!! Oh yeah! Mmmm, my mouth is watering for some now. All I do is dust the fish in Zatarain's seasoned fish fry mix and cook it in oil in a cast-iron pan. It turns out perfect every time! I added corn mixed with red bell peppers and white rice as accompaniments. Sometimes I make coleslaw and white beans for sides. And sometimes I put a dill pickle spear and sliced white onion ring on top of the fish. Any way you do it, it's good!