Land And Sea White Meat Version Of Surf And Turf Recipe

Name: Land And Sea White Meat Version Of Surf And Turf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa; 1 cup dice apricot; 1 cup diced nectarine; 1/2 cup diced red pepper; 1 jalapeno, minced; 1 garlic clove, minced; 1 tablespoon plump raisins; 1 1/2 ounces minced onions; 3 tablespoons fresh cilantro or 3 tablespoons parsley, chopped; 1 teaspoon crushed coriander; 1 teaspoon dried basil or 3 fresh basil leaves, chopped; 1 fresh lemon juice; 1/4 teaspoon salt; 1/8 teaspoon cracked pepper; Phyllo Stick Garnish; 1/2 teaspoon coriander seed; 4 tablespoons cashews; 1/2 teaspoon dried basil; 1/2 teaspoon coriander seed; 1/2 teaspoon garlic salt; 1/8 teaspoon curry powder; 6 phyllo pastry sheets, defrosted (14x18); 1 large egg white; 2 tablespoons olive oil; 1 tablespoon melted butter; Chicken; 2 (3/4 lb) chicken breasts, butterflied; 2 tablespoons olive oil, separated; 3 ounces portabella mushrooms, sliced; 4 ounces diced onions

Land And Sea White Meat Version Of Surf And Turf – a delicious recipe with Salsa, apricot, nectarine, red pepper, garlic, raisins. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

Salsa
1 cup dice apricot
1 cup diced nectarine
1/2 cup diced red pepper
1 jalapeno, minced
1 garlic clove, minced
1 tablespoon plump raisins
1 1/2 ounces minced onions
3 tablespoons fresh cilantro or 3 tablespoons parsley, chopped
1 teaspoon crushed coriander
1 teaspoon dried basil or 3 fresh basil leaves, chopped
1 fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cracked pepper
Phyllo Stick Garnish
1/2 teaspoon coriander seed
4 tablespoons cashews
1/2 teaspoon dried basil
1/2 teaspoon coriander seed
1/2 teaspoon garlic salt
1/8 teaspoon curry powder
6 phyllo pastry sheets, defrosted (14x18)
1 large egg white
2 tablespoons olive oil
1 tablespoon melted butter
Chicken
2 (3/4 lb) chicken breasts, butterflied
2 tablespoons olive oil, separated
3 ounces portabella mushrooms, sliced
4 ounces diced onions
2 -4 garlic cloves, minced
2 ounces fresh spinach
1/4 cup white wine
1/4 cup powdered milk
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
salt and pepper
1 egg, lightly beaten
1 tablespoon butter
1/4 cup flour
Fish
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 lb tilapia fillet, washed and dried (2-4 filets)
1 small egg, lightly beaten
1 large red potatoes, sliced into 1/8 inch rounds so you can almost see through them
2 -3 teaspoons butter, to cover bottom of pan
2 -3 teaspoons olive oil, to cover bottom of pan

1
For Salsa-.
2
Mix all ingredients and chill till ready to serve.
3
For Garnish-.
4
Preheat oven to 400u00b0.
5
Pan roast cashews and coriander seed just to release aroma, cool and crush.
6
Place in bowl with basil, and garlic salt.
7
Whisk oil, butter and egg white together set aside.
8
Lay one phyllo sheet short side toward you.
9
Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet.
10
Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet.
11
Roll sheet into a straw shape.
12
Place on a parchment lined cookie sheet pan.
13
Brush straws with oil and sprinkle with coarse salt.
14
Slice in half on a slight angle.
15
Repeat with remaining sheets.
16
Bake for 8 minutes till golden brown.
17
For Chicken-.
18
Lower oven to 350u00b0F.
19
Heat 1 tablespoon oil and saute mushrooms, onions, and garlic for 4 minutes add spinach and wine cook till wine is evaporated.
20
Season with thyme, rosemary, salt,& pepper and let cool.
21
Place chicken between plastic wrap and pound thin.
22
Season both sides of breast with salt and pepper.
23
Add egg to stuffing and place half the stuffing in each breast.
24
Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
25
Dredge each of the chicken breast with the flour.
26
Heat butter and oil in a pan.
27
Brown chicken on all sides 5-10 minutes.
28
Place into hot oven for 15 minutes.
29
Rest 5 minutes the remove string and slice in half.
30
For Fish-.
31
Mix basil, paprika, garlic salt, pepper and rub into filets.
32
Brush fish with egg then place 6 slices of potato to cover fish.
33
Heat oil and butter in pan.
34
Gentle place potato side down in hot pan and do not move.
35
Place on top side six more slices of potato.
36
Cook till you see the edges are browning and the filets move easily about 4-5 minutes.
37
Ever so carefully flip fish away from you.
38
Trying to keep the potatoes in place.
39
Fry for 4 more minutes.
40
Drain on paper towel.
41
Season with salt and pepper.
42
To Assemble-.
43
Plate 1/2 chicken breast sliced side showing.
44
Lay along side the crispy filet (1/2 filet if large one whole filet if small).
45
Mound salsa between the fish and chicken.
46
Garnish with 3 phyllo straws.

1373

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 50 ingredients. The key ingredients include: Salsa, 1 cup dice apricot, 1 cup diced nectarine, 1/2 cup diced red pepper, and more.

Yes, Land And Sea White Meat Version Of Surf And Turf falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1373 kcal
Category
Seafood

Eats Now Editorial Team

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