| More Recipes Selected from Gemma Sciabica's Cookbooks |
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| 1 egg white, lightly beaten 1 cup bread crumbs 4 garlic cloves, minced salt, pepper and paprika to taste ½ cup fresh basil, parsley or cilantro 4 salmon fillets (6 ounces each) ¼ cup Sciabica 100% Extra Virgin Mission Winter (or Lemon Extra Virgin Olive Oil) ¼ cup macadamia or pistachio nuts ground 4 lime or lemons, quartered pinch of sage In pie plate combine bread crumbs, garlic, salt, pepper, paprika, basil, sage and nuts. In another pie plate add egg white lightly beaten. Dip fillets into egg white on both sides then into crumb mixture. In large nonstick skillet, over medium heat, cook fillets in hot olive oil. Cook 4 to 5 minutes on each side, turning fillets once (carefully with large spatula or until fish flakes easily when tested with a fork Serve with lime wedges and Italian mashed potatoes if desired |
Baked Pork Tenderloin |
Sautéed Salmon |
| 10-12 prunes 2 pork tenderloins (about 1 ½ pounds each) 2/3 cup fresh rosemary, chopped fine sea salt, pepper and cayenne to taste 1 egg white 1 cup bread crumbs ½ cup Romano cheese grated 1/3 cup Sciabica 100% Extra Virgin Olive Oil (or Rosemary Extra Virgin Olive Oil) 1 onion, sliced Halve tenderloin lengthwise butterfly style (not all the way through). Fill center with prunes, 1/3 cup rosemary, salt, pepper and cayenne. Tie several places with kitchen twine. In pie plate add egg white, beat slightly. In another pie plate, add bread crumbs and cheese. Roll tenderloins in egg white coating both sides, then roll in crumb mixture. Place on onion slices in lightly greased baking pan, bake at 350 degrees for 25 to 35 minutes. Use an instant read thermometer. Slice, place on serving plater, serve with stewed fruit of your choice. Variation: Quarter 4 quince, apples or pears; place along side of tenderloin, about last 15 minutes of baking. |