Talaya’s WAVE Cafe Dish Of The Day: Catoccio Filet Royale

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Every weekday morning at 8:00, Pat & Kim announce my WAVE Cafe Dish of the Day. Then during the WAVE Cafe starting at noon, listen for the cue to call 1-800-520-WAVE (9283).

Veronica Hendrix came up with these amazingly delicious spice rubs known as Red Velvet Gourmet Spice Rub and Velvet Noir Gourmet Spice Rub and Seasoning. You can check out her website at bromontavefoods.com. Enjoy!

Catoccio Filet Royale from Veronica Hendrix


4 fresh salmon fillets, about 4-6 ounces each
½ pound fresh string beans, washed, ends
1 pound yams, peeled and julienned
4 tablespoons olive oil
4 teaspoons balsamic vinegar
1 tablespoon Red Velvet Gourmet Spice Rub
& Seasoning
8 -12 lemon slices
Parchment paper


In bowl, combine string beans, yams, olive oil, Red Velvet Gourmet Spice Rub & Seasoning. Mix well. Set aside.

Place skillet on stove and set on medium heat. Rub olive oil on both sides of fish fillets and with a spoon sprinkle additional seasoning mix on both sides of fish. Grill fish in pan about two minutes on each side.

Remove from heat. Measure out four sheets of parchment paper about 18 inches long.

Place ¼ of vegetable mixture on each sheet of parchment paper. Top vegetables with grilled fish. Top fish with two to three lemon slices. Fold parchment paper over fish to enclose. Line up edges. Roll parchment paper around fish like a turnover. Tuck final edge underneath.

Bake at 375 degrees for 20 minutes. Remove from oven. Place each packet on individual plates. Cut a slit down the center of packet and pull back paper. Serve

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