Up next in 10
4 Recipes for a Fish Dinner - Paula & Bobby share a baked tilapia filet recipe, along with honey green beans and frozen pineapple pie recipes for dinner easy. Paula’s Best Dishes, Season 7, Episode 10.
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00:00 Intro
1:03 Grilled Southern Panzanella Salad Recipe: https://www.pauladeen.com/recipe/grilled-southern-panzanella-salad/
9:16 Baked Tilapia with Tomato & Basil Recipe: https://www.pauladeen.com/recipe/baked-tilapia-with-tomato-and-basil/
10:33 Honey Balsamic Green Beans Recipe: https://www.pauladeen.com/recipe/honey-balsamic-green-beans/
14:55 Frozen Pineapple Cream Pie Recipe: https://www.pauladeen.com/recipe/frozen-pineapple-cream-pie/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
y'all here in the kitchen of best dishes
0:02
i always try to have something easy
0:05
delicious and beautiful to look at and
0:08
today bobby's here to help me with this
0:10
fun and light meal
0:12
first up y'all an italian salad with a
0:15
southern spin it's a grilled southern
0:17
panzanella salad this is gorgeous then
0:21
it's baked tilapia with tomato and basil
0:25
and this is going to be the star of the
0:26
show and we're serving it up with a side
0:28
of honey balsamic green beans mmm don't
0:32
you love the smell
0:34
and finally a cool dessert a frozen
0:37
pineapple cream pie i just love love
0:41
love pretty food
0:47
bobby and i get to witness so many
0:50
beautiful sunsets here in savannah
0:52
living on the water don't we sun we do
0:54
oh my goodness so today we're
0:57
we're going to prepare a meal that we
0:59
can eat and watch the sunset we're going
1:01
to savor the sunset today and we're
1:04
going to start off with a grill southern
1:06
panzanella salad
1:08
but this is our take on a panzanella
1:10
salad y'all so let's get started now
1:13
bobby's chopping up a green and red
1:16
pepper a zucchini and two yellow squash
1:20
so i have made a cornbread recipe y'all
1:22
you can go to foodnetwork.com
1:25
and obtain this recipe now i have cooked
1:28
this earlier and kind of let it dry out
1:31
because this is going inside a salad now
1:34
i'm cutting this in the shape of
1:36
croutons so i'm going to kind of just
1:39
cut those in cubes and in the meantime
1:42
bobby i'm doing what i do best
1:47
you know i really really learned to love
1:48
cornbread growing up you always made the
1:50
best oh wasn't it good you and grandma
1:52
paul love me some cornbread
1:56
me too
1:57
if you would pass me the cookie sheet
1:58
please
2:00
i'm just gonna pile all these
2:03
cubes of cornbread now onto our baking
2:05
sheet okay you know mama a real italian
2:07
panzanello would be
2:09
made with a bunch of just torn up
2:10
italian bread we're gonna do it southern
2:12
style and use cornbread yes like i said
2:14
this is our take
2:16
uh because there's so many different
2:18
ways to do things you know one of my
2:20
favorite sayings is there's more ways to
2:22
skin a cat
2:24
and i have a few tablespoons of butter
2:27
that i'm just gonna drizzle over it i
2:29
have a cat and i would never skin it
2:32
you have a brand new cat well she's not
2:34
brand new she's your old you know
2:36
another wrestler she's new to you though
2:38
she's new to me yes and her name is
2:39
pumpkin and she's the most beautiful cat
2:42
yeah what's she think about all them
2:43
dogs she talks to me well at first she
2:45
hated them imagine that bodine scared
2:48
the ever-loving vegees out of her and
2:51
she burns this book
2:53
but his bark is so bad so she hid in the
2:56
rafters in the attic for five days and
2:59
oh i was up there and i saw her just
3:00
staring into that birdcage listen just
3:02
sitting there
3:07
and you can just almost see the drool
3:09
you know hanging down
3:12
so son this goes in the oven y'all 400
3:15
degrees for about 15 minutes his wild
3:17
kingdom at your house it is it's a
3:20
menagerie y'all it is a menagerie
3:23
and and michael and i love him we got
3:25
the chickens and
3:27
oh we got the finches we got the
3:29
parakeets we got the blue and gold macaw
3:31
we got the cat we got the dogs
3:33
and we got and you got michael yes
3:37
the biggest animal of them
3:41
and we got the coys and we got the
3:43
catfish and we got the brim
3:45
and i just love it just call me ellie
3:47
mate good grief
3:51
all right bobby so let's get on with
3:53
this salad now we're heating up the
3:55
grill y'all because we're gonna grill
3:58
off the vegetables and i'm just cutting
4:00
them sort of just into thin little
4:01
strips here that's what you want the
4:03
zucchini and the squash i'm going to do
4:04
into just like disc okay okay shape so
4:07
you want me to
4:09
um
4:11
help me help you
4:18
and my garlic i got to mince my garlic
4:20
we're going to toss that in with our
4:22
veggies bobby
4:23
now i'm going to take our onion and i'm
4:25
going to cut it in pretty thick slabs
4:28
and we're going to grill this off as
4:30
well
4:31
okay there we go let me get me a little
4:34
spray and i'm going to spray our grill
4:37
as an added protection
4:40
okie dokie now we just want to toss them
4:43
in some olive oil
4:45
a little olive oil on our onions
4:48
a little salt and pepper sun
4:51
this looks delicious y'all
4:53
in goes our garlic yeah
4:56
and now you can just get it right on the
4:58
grill sun
5:00
[Music]
5:02
so that is looking delicious bobby i'll
5:05
man the grill if you would like to start
5:07
on the dressing for our panzanella sally
5:09
all right i'll do it i'll make a nice
5:11
light vinaigrette okay all right i'm
5:13
going to eyeball this but about three
5:14
tablespoons of olive oil okay
5:17
a tablespoon of mustard
5:20
and i'm going to juice this whole lemon
5:23
now if you wanted to y'all you could pop
5:24
that in the microwave for about 15
5:26
seconds that helps it to really soften
5:29
up you want me to be chopping your
5:31
parchment sugar just a couple of
5:33
tablespoons maybe a little salt and
5:34
pepper to taste
5:36
okie down you want it in your yes ma'am
5:39
there we go there you go now i'll get
5:42
your two tablespoons of mayonnaise for
5:44
you
5:46
after all we are doing the southern
5:48
style now look how pretty that looks son
5:51
beautiful all right now let's go in for
5:52
the taste test
5:56
let's see what we got i expect this
5:57
going to be good
6:02
taste that son
6:08
and that would be good on just about
6:09
anything
6:12
oh my god so bobby these are looking
6:14
good son and now i can finally scoot
6:17
them over
6:18
and i'm going to be adding our slabs of
6:21
onion to the grill now
6:23
and i want to keep these kind of whole
6:25
we're going to take a quick break so
6:27
we'll see y'all back in just a second
6:30
coming up we build our panzanella salad
6:33
floaty loady miss cloudy that looks
6:36
really great then i got a side that's
6:38
not only sweet and tangy
6:40
simple gorgeous delicious healthy and
6:44
later look how beautiful this looks
6:46
y'all and it tastes divine too
6:49
[Music]
6:51
i so hope y'all are enjoying the show
6:53
and if you do be sure to click like
6:57
subscribe and the notification bell
7:00
so you'll never miss a video and we'll
7:02
be right back after the break
7:08
so welcome back y'all mom and i are in
7:10
the kitchen right now making a
7:11
panzanella which is an italian dish but
7:13
we're doing it southern style so this is
7:15
going to be sort of a coastal georgia
7:16
panzanella which panzela translates i
7:19
don't know if you know into literally
7:21
into bread in between honey i can barely
7:23
speak english much less truth ruth
7:26
that's the truth
7:30
so this is gonna be really really good
7:32
uh i can feel it
7:34
if you would pass me a tray of croutons
7:37
i'm just gonna mix all of this together
7:41
so that we have bread in between that's
7:43
right and beautiful grilled vegetables
7:46
and we're going to add one last thing
7:47
and that's going to be tomatoes so the
7:49
fruit we're going to leave
7:51
and fresh and the vegetables grilled
7:54
two roma tomatoes i've chopped here
7:56
look at this y'all that looks very very
7:59
how gorgeous is that please tell me
8:04
very very very very you want to chop me
8:08
up a little parsley sun sure just for a
8:10
bright green color thank you
8:13
you can just kind of rough chop that
8:15
okay
8:16
this looks incredible it does
8:19
and i tasted those grilled vegetables
8:21
and they are perfect okay son that'll do
8:24
just a little bit to punch up the dish
8:27
there we go because we got a lot of
8:29
parsley in here don't we
8:32
look y'all
8:36
i think that should
8:38
do it this is gorgeous
8:40
all right son
8:42
i'm gonna pile this on your plate
8:44
so we can taste it lordy lordy miss
8:47
claudia that looks really great
8:52
this is perfectly
8:54
fabulous
8:57
oh wow mmm
8:59
so good mm-hmm
9:01
look at that
9:02
looks very beautiful very italian
9:06
um
9:09
tastes very southern with a cornbread
9:10
are you ready to make some fish to go in
9:12
that gum show i am all right well let's
9:14
finish this
9:15
very good
9:16
now we're moving on to baked tilapia
9:19
with tomato and basil
9:21
what we're gonna start with is two eight
9:22
or ten ounce pieces of tilapia and i'm
9:24
going to
9:25
spray a little pan coating into this
9:26
casserole dish okay
9:28
so our fish doesn't stick
9:29
[Music]
9:31
in goes the fish
9:33
i'm gonna take a little olive oil and
9:35
i'm gonna chop up two tablespoons of
9:37
garlic one for the fish and one for our
9:40
recipe later i love tilapia tilapia is a
9:44
farm
9:45
raised fish y'all
9:47
and it's a very nice mild white fish
9:51
and it's very reasonably priced y'all
9:55
and it will hold together it won't flake
9:58
and come apart on you right all right
10:00
and to the tilapia i'm adding some fresh
10:01
basil right on top oh yum a little salt
10:04
and pepper about a teaspoon of onion
10:07
powder right on top okay yes that's
10:09
gonna enhance its flavor y'all
10:11
along with that teaspoon of fresh
10:13
oregano that you're chopping up yum
10:17
and then mama we're gonna add your
10:18
garlic okie dokie look how beautiful
10:21
this looks y'all
10:23
very simple
10:25
clean dish simple flavors and while
10:28
you're finishing up our fish bobby i'm
10:30
just gonna move on to our next dish all
10:33
right well i've got our pan hot and
10:35
ready so i'm gonna put in a couple of
10:37
tablespoons of olive oil because i'm
10:40
making a honey balsamic green bean now
10:43
these green beans have been blanched off
10:45
y'all you just put these in boiling
10:48
water and quickly put them in an ice
10:50
bath a water bath
10:52
to stop them from cooking and it'll
10:54
bring out that beautiful green color of
10:56
the green beans
10:58
and it will keep them crisp love a green
11:01
bean all right son i'm gonna go ahead
11:03
and get started uh
11:06
this is gorgeous beautiful now bobby's
11:08
putting two thick slices of beef steak
11:11
tomato on top of our tilapia and
11:13
sprinkling it with a little bit of salt
11:16
yum
11:17
all right so in go my green beans
11:20
into the oven 400 degrees for about 20
11:22
or 25 minutes and this is going to be
11:24
the star of the show oh my gosh it looks
11:26
fabulous well i've got my green beans in
11:29
my pan now i'm gonna add that garlic
11:32
that i minced up you know garlic just
11:34
goes with everything y'all i'm gonna
11:36
take my tongs now and just
11:39
keep those green beans and that garlic
11:43
moving around in that olive oil do we
11:46
need to add anything yes if you would
11:47
add a little salt and pepper to it
11:51
and uh you know what you got your onion
11:53
powder sitting there
11:55
add a little bit to it why not
11:57
so that will just enhance the flavor of
12:00
these
12:01
i'm gonna um
12:02
put about a tablespoon of balsamic on
12:05
them
12:07
don't you love the smell of balsamic
12:11
that's about a tablespoon
12:14
and a little squirt of honey about a
12:16
teaspoon i probably did a little bit
12:18
more yawn
12:20
so when you come back these will be
12:21
ready
12:22
coming up it's time to dig into this
12:25
light and lively meal i could eat that
12:27
morning noon and night i know and later
12:30
you better hurry back y'all horatio
12:33
come on cause i'm making the perfect
12:36
pineapple pie
12:40
i hope y'all are enjoying the show and i
12:42
want to hear from you tell me what
12:44
recipes or videos you'd like to see me
12:47
make by just leaving a short comment
12:49
below
12:50
now let's get back to the show y'all
12:56
oh those look nice don't they look nice
12:59
you know what fish is ready great
13:02
i'm gonna get us a little lemon ready
13:04
for that fish
13:06
oh bob wonderful tremendous tremendous
13:10
tremendous
13:11
all right
13:13
what'd you say
13:14
you want to let's put a little lemon
13:15
juice on those before oh okay well i
13:17
tell you what well after we plate them
13:19
there you go oh that looks good how
13:21
about that
13:23
that suits you good it does
13:27
oh my goodness
13:29
look at that
13:31
oh wow that looks look how gorgeous
13:34
bobby the fish smells fabulous because
13:37
that's your recipe
13:38
the only thing it's missing is maybe a
13:40
little pat of butter right on top
13:42
i can fix that look how beautiful
13:45
simple gorgeous delicious
13:48
healthy earthy
13:50
um
13:52
what can i say it's so you just said it
13:55
of my son
13:57
the fish
13:58
is cooked perfectly
14:01
oh wow
14:02
that's so good and you're green man
14:04
bobby
14:05
they're great i love the christmas of
14:07
them
14:08
because you know a green bean in the
14:10
south can really be soggy and greasy and
14:12
if you do it right yes
14:15
if you have any luck at all that day
14:19
but this is a nice change
14:23
um you got a big steak tomato
14:26
this is my kind of meal right here
14:29
i could eat that morning noon and night
14:31
i know
14:32
um
14:33
well
14:34
this is all well and good and healthy
14:36
mm-hmm i love the honey on the green
14:38
beans y'all make something fatter
14:42
okay
14:48
if you say something about making
14:50
something sweet son i'll beat you i'll
14:52
beat you to the race
14:55
this is my frozen pineapple cream pie
14:57
y'all
14:58
so this is real easy to make y'all the
15:01
process is going to be about 20 minutes
15:03
from start to finish on the filling for
15:05
our pie well i don't make a bunch of
15:07
pies so help me help me i know you don't
15:08
and i'm going to help you out i've got
15:10
one package of a plain gelatin if you
15:13
put a fourth of a cup of cold water in
15:15
there and dissolve your
15:17
[Music]
15:19
your gelatin pack uh-huh
15:22
you got a 20-ounce can of pineapple and
15:25
heavy syrup
15:26
if you pop that and just pour it into
15:28
our bowl
15:29
that we have here over our boiling water
15:32
all right i've got four eggs and i need
15:34
four yolks
15:36
so i'm just gonna separate these and i'm
15:39
gonna put the egg whites in the
15:40
refrigerator and save them
15:42
uh when i'm scrambling eggs for
15:44
breakfast i can just add those
15:47
to my eggs and use them that way or i
15:50
can no you want your crushed pineapple
15:51
maybe i can make another pie tomorrow
15:54
and use those
15:56
i bet i can too so the crushed pineapple
15:58
goes into the double boiler juice and
16:00
all sun and then about a teaspoon of
16:03
lemon juice please okay now to my yolks
16:06
y'all i'm gonna add
16:08
um a third of a cup of sugar
16:15
now i'm just gonna take my yolks
16:17
with that sugar and i'm just gonna beat
16:20
those up
16:21
and this is gonna give this a very
16:24
custardy feel which i love me some
16:28
custard pie y'all
16:30
and now i'm gonna just add that to our
16:33
pineapple
16:34
um now we're gonna let this cook
16:38
and let it thicken up and that gelatin
16:40
is gonna bring it together right exactly
16:43
you wanna let this cook down some
16:45
before you add your gelatin
16:47
and for things like this for pies and
16:51
all they recommend that you stay away
16:53
from fresh pineapple it just
16:56
doesn't work as well as your canned
16:58
pineapple it has cooked down
17:01
and it's getting a little thick because
17:03
of our egg yolks well now we're gonna
17:05
add here i'll i'll help you out son and
17:08
stick that spatula in it that'll get it
17:10
out easier than a whisk
17:13
so what we're gonna do bobby is take
17:15
that bowl out of that hot water
17:18
and sit it on the counter we're gonna
17:19
let this cool for about 30 minutes we've
17:22
got one more step to go with this pie
17:25
before we finish and we'll do that in
17:27
like two minutes two more steps two more
17:30
steps there's gonna be a eating step oh
17:32
that's right we got we got the eating
17:33
step i forgot coming up bobby gets this
17:36
pie oh shook up thank you mama
17:43
i so hope y'all are enjoying the show
17:46
and if you do
17:48
be sure to click like subscribe and the
17:50
notification bell so you'll never miss a
17:53
video and we'll be right back after the
17:56
break
18:00
okey doke we're ready to finish this pie
18:03
all right can i help take this out of my
18:05
hand
18:07
why don't you whip our heavy cream okay
18:10
now add put that in there this is going
18:12
to be the whole point it's two cups son
18:15
so i'm gonna add a third of a cup of
18:17
sugar and if you just beat that until
18:19
it's stiff okay but not butter
18:23
okey dough
18:25
and i'm gonna be working on our
18:27
garnishes
18:29
that looks like it's coming along nicely
18:32
thank you mama
18:35
that's my son elvis
18:39
or maybe his name is nelvis
18:42
but not elvis
18:43
[Laughter]
18:48
is absurd that's funny bobby i don't
18:51
care who you are
18:53
you know son that was very very good i'd
18:55
stop right there
18:57
and you can see that this is
18:59
um gotten almost
19:01
gelatinous
19:03
now that it's cooled so we're just going
19:05
to take the whipped cream to the
19:06
pineapple or the pineapple it doesn't
19:08
matter we're just going to fold all of
19:11
that in you go under
19:14
and over
19:15
under and over you don't want to beat
19:18
this because you don't want to let the
19:21
air out of that cream that you just
19:24
whipped you'll notice that we have baked
19:27
off our crust in a deep dish pie because
19:30
this filling it's a lot of filling it is
19:33
so we're just going to pile this
19:36
in to our pie shell and doesn't this
19:39
look like a fabulous
19:42
kind of sweet kind of tarty pie
19:47
yum
19:48
so we're just gonna cover this pie put
19:50
it in the freezer until it's solid
19:53
four to six hours or
19:55
even better you know make it the day
19:57
before you want to serve it all right
20:00
son i've got our napkins and our plates
20:03
ready i've got our garnishes
20:05
that we need for a gorgeous pie
20:08
i think it's just that puppy right there
20:10
son
20:11
[Applause]
20:12
beautiful so here we go
20:15
i'm dipping my knife into some warm
20:17
water y'all and that's going to help me
20:19
slice this pie see how that just helped
20:22
me slide through there
20:25
[Music]
20:31
now i'm going to top our pie with fresh
20:33
whipped cream
20:34
sprig cement and a wedge of fresh
20:36
pineapple
20:37
[Music]
20:39
i just love love love
20:42
love love
20:44
pretty food
20:46
is this your dried fruit
20:48
this is just dried fruit sun
20:51
that i'm garnishing our pie with right
20:54
how gorgeous is that
20:56
very gorgeous you could not ask for a
20:58
more beautiful pie
21:00
yeah
21:01
see i just love the mint on it
21:05
i just think that's scrumptiously
21:07
beautiful
21:09
now i'm gonna go back here and get me a
21:10
little whipped cream
21:12
[Music]
21:13
mmm
21:15
very very good
21:16
[Music]
21:19
perfect dessert to serve along with fish
21:22
when you're wanting to feed somebody a
21:23
light summer meal
21:25
the candied fruit just gives it an extra
21:27
little kick
21:29
we're gonna tell everybody loving best
21:31
dishes
21:35
hey y'all it's paula dean now if you
21:37
enjoyed this video be sure to like it
21:40
and click the subscribe button as well
21:43
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21:44
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21:48
loving best dishes y'all
#Food & Drink
#Hobbies & Leisure