Archive of ‘Seafood’ category

Shrimp Scampi

Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!
Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew?  I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer. I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make?  Here’s how:

Place a little bit of vegetable oil into a large pot of boiling water.  Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.

Shrimp Scampi / The Grateful Girl Cooks!

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Shrimp Scampi / The Grateful Girl Cooks!

Add shrimp, 1½ teaspoons salt, and ground black pepper to the skillet.

Shrimp Scampi / The Grateful Girl Cooks!

Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color.

Shrimp Scampi / The Grateful Girl Cooks!

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes. Stir well, to fully combine ingredients. (sorry photo is a bit blurry… must have been in a hurry to eat!)

Shrimp Scampi / The Grateful Girl Cooks!

By now the pasta should be done cooking. Drain cooked pasta, then place back into the pot.  Add the shrimp and sauce to the pasta.  Mix ingredients well, so that pasta is coated with sauce. Serve while hot… and enjoy the wonderful flavors of this classic Italian dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

The shrimp tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!  My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before!  Hope you will consider giving this recipe a try… it’s quick, easy and so incredibly good!

Shrimp Scampi / The Grateful Girl Cooks!

Recipe Source:  http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

Shrimp Scampi
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 3 servings
Ingredients
  • Vegetable oil
  • 1 Tablespoon salt + 1½ teaspoons (divided)
  • ¾ pound linguini or spaghetti
  • 3 Tablespoons butter
  • 2½ Tablespoons olive oil
  • 1½ Tablespoons minced garlic (approx 4 large cloves)
  • 1 pound large shrimp, peeled and deveined
  • ¼ teaspoon ground black pepper
  • ⅓ cup chopped fresh parsley leaves
  • Grated zest from ½ large lemon
  • ⅓ cup fresh squeezed lemon juice (approx. 2-3 lemons)
  • ¼ lemon, thinly sliced into rounds
  • ⅛ teaspoon hot red pepper flakes
Directions
  1. Place a little bit of vegetable oil into a large pot of boiling water. Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.
  2. To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
  3. Add shrimp, 1½ teaspoons salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.
  4. By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!

Here’s one more to pin on your Pinterest boards!Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

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Pan-Seared Salmon with Cilantro Lime Sauce

On my never-ending quest to find great salmon recipes, I recently stumbled upon this super simple and wonderfully delicious recipe for Pan-Seared Salmon with Cilantro Lime Sauce. We really enjoyed the flavors, and I appreciated how easy the salmon was to prepare!Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks! Absolutely delicious... and ready in about 10 minutes!
The recipe is as simple as pan-searing seasoned salmon fillets, then drizzling the cooked salmon with a creamy cilantro lime sauce… that’s it! (I told you it was EASY!). The entire recipe can be ready and on the table in just about 10 minutes! How’s THAT for convenience?  Here’s how to make this delicious main course:

Take salmon fillets out from refrigeration and let them sit (at room temp.) while you make the cilantro lime sauce.  To make the sauce, all you need to do is place sour cream, chopped green onions, cilantro, garlic, lime juice, sliced garlic, and salt into a food processor or blender. Process the sauce until the cilantro leaves are finely chopped or minced. Set sauce aside while cooking salmon.

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Place cumin, coriander, cayenne pepper, salt and pepper in a small bowl, and mix well, to combine the spices.

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Pat all sides of salmon fillets dry, using a paper towel. Sprinkle spice mixture evenly over both sides of salmon, lightly rubbing spices into the fish as you go. Use all the spice mix.

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Heat olive oil in a large non-stick skillet on medium-high heat. Once oil is hot, place the salmon fillets gently into the hot skillet (with the top side down).  Cook 4 minutes, without moving the salmon. After 4 minutes, the bottom of the salmon should be crispy and golden brown. Carefully turn salmon to other side, and cook for 2-3 minutes (or until cooked through).

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Remove salmon from skillet and transfer to individual serving plates. Drizzle the cilantro lime sauce over the top of the salmon.

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Garnish each piece of salmon with a sprig of cilantro.  Serve… and enjoy the wonderful taste! See how very easy, quick, and effortless it is to make this tasty main dish?

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

This would be a great way to serve a healthy meal on a busy evening or after a long day at work… in no time at all. Hope you’ll give this recipe a try. I’m confident you will enjoy it!

Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks!

Recipe Source: http://www.cookingclassy.com/skillet-seared-salmon-with-creamy-cilantro-lime-sauce/

Pan-Seared Salmon with Cilantro Lime Sauce
 
Prep time
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Pan-seared salmon pairs well with a creamy cilantro lime sauce, and the best part? This delicious dish is ready in about 10 minutes!!!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
For salmon:
  • 2 Tablespoons olive oil
  • 4 (6 ounce) skinless salmon fillets (1" thick)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ⅛-1/4 teaspoon cayenne pepper (to taste)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
For Cilantro Lime Sauce:
  • ½ cup sour cream
  • 2 green onions, roughly chopped
  • ½ cup packed cilantro (mostly leaves)
  • 1½ Tablespoons fresh squeezed lime juice
  • 1 clove garlic, peeled/sliced thinly
  • ¼ teaspoon salt
Directions
  1. Take salmon fillets out from refrigeration and let them sit (at room temp.) while you make cilantro lime sauce. To make the sauce, place sour cream, chopped green onions, cilantro, garlic, lime juice, sliced garlic, and salt in a food processor or blender. Process the sauce until the cilantro leaves are finely chopped or minced. Set sauce aside while cooking salmon.
  2. Place cumin, coriander, cayenne pepper, salt and pepper in a small bowl, and mix well, to combine spices. Pat all sides of salmon fillets dry, using a paper towel. Sprinkle spice mixture evenly over both sides of salmon, lightly rubbing spices into the fish as you go. Use all the spice mix.
  3. Heat 2 Tablespoons olive oil in a large non-stick skillet on medium-high heat. Once oil is hot, place the salmon fillets gently into hot skillet (with top side down). Cook 4 minutes, without moving the salmon. After 4 minutes, the bottom of the salmon should be crispy and golden brown. Carefully turn salmon to other side, and cook for 2-3 minutes (or until cooked through).
  4. Remove salmon from skillet and transfer to individual serving plates. Drizzle the cilantro lime sauce over the top of the salmon. Garnish each piece of salmon with a sprig of cilantro. Serve, and enjoy!

Here’s one more to pin to your Pinterest boards!Pan-Seared Salmon with Cilantro Lime Sauce / The Grateful Girl Cooks! Absolutely delicious... and ready in about 10 minutes!

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Pineapple Coconut Shrimp Kabobs

I recently made Pineapple Coconut Shrimp Kabobs to serve alongside some grilled tri-tip we had for dinner!  Hooray for homemade surf and turf! The shrimp (marinated in a coconut milk and citrus sauce), pineapple chunks, and red and green bell peppers are cooked on skewers on the BBQ grill and taste fantastic!Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
The “recipe” is very easy to prepare. The shrimp will need to marinate in a coconut milk citrus sauce for at least 1-2 hours. I made the citrus sauce (marinade) up early in the day, and let the shrimp marinate in the refrigerator until I was ready to thread the skewers and cook the dish.   Once that is done, the shrimp kabobs only take about 10 minutes to prepare the kabob skewers and 5 minutes to cook on the grill.

Here’s how to make these delicious kabobs: Place the canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir to combine. Reserve a little bit of the citrus sauce in a separate cup to brush on the kabobs while grilling, if desired).  Add peeled and deveined shrimp; turn to completely coat shrimp with sauce. Cover and refrigerate for 1-2 hours (or more), turning shrimp occasionally. (Note: I cut the recipe in half since it was only for my husband and I, so my photos reflect that).

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
**Tip – I pan-seared the bell pepper pieces in a medium-high heat “dry” skillet (no oil) before threading them onto the skewers, but this an optional step (only took 3-4 minutes). Because the shrimp cook so very quickly once added to the grill, I like to have the peppers cooked just a bit BEFORE they go on to the grill.  You don’t have to do this step, but it helps to really make sure the bell peppers get cooked through so they are not totally crispy when served.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won’t catch fire on the grill.

Remove the shrimp from the marinade , and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks.  Heat BBQ grill up to a medium-high heat. Brush the grill with oil, then put the kabobs onto the hot grill.  Cook the kabobs for 3 minutes, brushing with the reserved sauce, if desired.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!
Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

When the shrimp are done, remove skewers from grill and place onto serving plate. If desired, garnish the serving plate with chopped fresh cilantro leaves and sliced green onions.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Serve with the shrimp, etc. still on the skewers, or remove food from skewer (your choice) and serve while hot.

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

This dish is extremely easy to prepare, light in calories, looks great on the plate, and tastes really, really good! I hope you will consider trying this recipe, and trust you will enjoy it, as we did!

Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

Recipe Source: http://www.wellplated.com/coconut-pineapple-shrimp-skewers/

Pineapple Coconut Shrimp Kabobs
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 Servings
Ingredients
For Citrus Marinade:
  • ½ cup coconut milk
  • 4 teaspoons Tabasco Original Red Sauce
  • 2 teaspoons soy sauce
  • ¼ cup fresh squeezed orange juice
  • ¼ cup fresh squeezed lime juice (approx. 2 limes)
For Kabobs:
  • 1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)
  • ¾ pound 1 inch pineapple chunks (fresh or canned)
  • Red and green bell peppers (seeded, cut into 1-2 inch chunks)
  • Oil, for grilling
  • Fresh chopped green onion, for garnish
  • Fresh chopped cilantro, for garnish
Directions
  1. Place canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the kabobs while grilling.
  2. Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (or more, if desired), turning the shrimp occasionally.
  3. If desired, pan-sear bell pepper pieces in a medium-high heat "dry" skillet (no oil) before threading them onto the skewers (optional - cook about 3 minutes). It helps to do this BEFORE the peppers go on the grill, to ensure they are cooked through, since the shrimp cook so quickly.
  4. Remove shrimp from marinade and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks. Heat BBQ grill to a medium-high heat level. Lightly brush the grill with oil, then put the kabobs onto the grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter. Garnish the serving platter with sliced green onions and chopped fresh cilantro leaves. Serve kabobs still on the skewers, OR remove/slide food from skewers onto individual plates and serve while hot. Enjoy!
Notes
I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won't catch fire on the grill.
Note: If using canned coconut milk (as I did), you will have some extra. It freezes well, so you can save it to use on another recipe or the next time you make THIS recipe!

Here’s one more to pin on your Pinterest boards!Pineapple Coconut Shrimp Kabobs / The Grateful Girl Cooks!

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Swordfish In Lemon Garlic Sauce

Looking for an easy and flavorful way to cook swordfish that doesn’t involve an outdoor BBQ grill?  Here’s a very simple way to make Swordfish In Lemon Garlic Sauce… pan-seared, finished in the oven, and served, topped with a delicious lemon, garlic and white wine sauce.Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!
The recipe is quite simple to prepare… here’s how:

Preheat oven to 400 degrees.  Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not quite smoking). Lightly seasoned swordfish fillets (at room temperature) are added to skillet.  Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well.  Place skillet and swordfish into preheated oven. Continue to bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking on the fish after 6 minutes have passed. Once the fish flakes easily with a fork,  it will be ready. While the fish is baking, prepare the easy lemon garlic sauce.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

While the swordfish is in oven, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Heat over low heat until butter is melted.  Add minced garlic and red pepper flakes. Stir and cook this mixture on very low heat for about a minute (being careful NOT to burn the garlic).

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Add white wine to the skillet, and using medium heat, bring the liquid to a simmer.  Cook the sauce for 3 minutes, stirring often.  The liquid will reduce a bit in volume as it cooks.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Remove the skillet from the heat.  Add lemon juice and finely grated fresh lemon zest. Stir to combine.  The sauce will smell really good at this point.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Transfer cooked swordfish to serving plate. Spoon the lemon garlic sauce over the top of the fish, and garnish with parsley, if desired.  That’s it!  Swordfish in Lemon Garlic Sauce!

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

I love seafood grilled outdoors on our BBQ, but as is the case often here in Oregon, the rain prevents that many times. It’s nice to have a simple, tasty and easy alternative to enjoying a wonderful piece of fish that can be cooked right in the ol’ kitchen!  Have a great day.

Swordfish In Lemon Garlic Sauce / The Grateful Girl Cooks!

Recipe Source: http://www.superseafoodrecipes.com/swordfish-recipe-with-lemon-garlic-sauce.html

Swordfish In Lemon Garlic Sauce
 
Prep time
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Total time
 
Swordfish fillets are pan-seared, then finish cooking in oven and are glazed with an easy, delicious Lemon Garlic sauce for this seafood dish!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 swordfish steaks (at least 1 inch thick)
  • 3 Tablespoons olive oil
  • Salt and black pepper
For Lemon Garlic Sauce:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 8 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ cup dry white wine
  • Grated zest from 1 large lemon
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons chopped parsley (for garnish-optional)
Directions
  1. Preheat oven to 400 degrees. Let swordfish come to room temperature for 30 minutes before cooking. Pat fish really dry with a paper towel, then lightly season with salt and pepper.
  2. Heat olive oil in a large, OVEN-PROOF skillet until very hot (but not quite smoking). Carefully add swordfish fillets to skillet. Cook for 2-3 minutes, until golden brown on bottom. Turn fish over and cook the other side 2-3 minutes, as well. Place skillet (and swordfish) into hot oven. Bake swordfish for between 7 and 12 minutes (time will vary based on thickness of swordfish). Begin checking fish after 6 minutes have passed. Once the fish flakes easily with a fork, it will be ready.
  3. While swordfish is baking, make the lemon garlic sauce. Place butter and olive oil in a small skillet. Cook on low heat until butter is melted. Add minced garlic and red pepper flakes. Stir and cook mixture on very low heat for about a minute (being careful NOT to burn the garlic).
  4. Add white wine to the skillet, and using medium heat, bring the liquid to a simmer. Cook the sauce for 3 minutes, stirring often. The liquid will reduce a bit in volume as it cooks.
  5. Remove sauce from heat. Add lemon juice and finely grated fresh lemon zest. Stir to combine.
  6. Transfer cooked swordfish to serving plate. Spoon the lemon garlic sauce over the top of the fish, and garnish with parsley, if desired.

Here’s one more to pin on your Pinterest boards!Swordfish in Lemon Garlic Sauce / The Grateful Girl Cooks!

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Garlic & Herb Baked Salmon

My husband and I really love salmon! In my never ending quest to find new recipes, I stumbled upon this simple one for Garlic & Herb Baked Salmon, and it did not disappoint!Garlic & Herb Baked Salmon / The Grateful Girl Cooks!
The process for making this salmon dish is extremely SIMPLE. A garlic, butter, lemon juice and herb mixture is combined, then salmon fillets are topped with it. The salmon goes into the oven where it is baked, and then it is DONE!  How’s THAT for EASY??? It’s quick and it tastes GOOD. From start to finish, it took under 20 minutes, which is perfect for crazy busy days!

Here’s how easy it is to make this salmon dish:

Start by preheating your oven to 400 degrees F. (So far so good, right?).  Place the melted butter, garlic, parsley, salt, cayenne pepper, lemon juice and black pepper in a small bowl. Give it a good stir to fully combine ingredients. (Hope you didn’t break a sweat doing all that hard work- wink, wink!).

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

Place the salmon fillets onto a parchment paper-lined baking sheet, leaving a bit of space between each fillet.  Using a spoon, divide the sauce evenly between salmon pieces, coating the fish to cover the top and sides.

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

Bake in a preheated 400 degree oven for 12 minutes. When done, remove baking sheet from oven.

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

Garnish each piece of salmon with a lemon wedge and serve immediately with your favorite side dish.  I served mine on a bed of cooked sesame ginger slaw, along with green beans (from our garden) and rice.  If you want, you can also drizzle the salmon with any leftover garlic herb mixture that remains on the baking sheet.

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

This salmon recipe is really SO EASY!!! It really had a great flavor, as well. As always, I sure hope you will consider making this for yourself, your family or others you love!

Garlic & Herb Baked Salmon / The Grateful Girl Cooks!Recipe Source:  http://rasamalaysia.com/garlic-herb-roasted-salmon/

Garlic & Herb Baked Salmon
 
Prep time
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A simple garlic herb sauce enhances baked salmon fillets in this delicious, quick and simple recipe.
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 (6 ounce) salmon fillets
  • 2 Tablespoons melted butter
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh Italian parsley leaves, chopped
  • ⅛ teaspoon salt
  • Pinch of cayenne pepper
  • 1 teaspoon lemon juice
  • 3 dashed ground black pepper
  • Lemon wedges (for garnish-optional)
Directions
  1. Before beginning, preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, stir together the melted butter, minced garlic, parsley, salt, cayenne pepper, lemon juice and black pepper until fully combined.
  3. Place salmon fillets onto parchment paper lined baking sheet, leaving space in between each fillet.
  4. Spoon the garlic and herb sauce evenly over the top and sides of the salmon (to cover).
  5. Bake salmon at 400 degrees F. for 12 minutes. Remove from oven.
  6. Serve immediately with lemon wedges for garnish, if desired. Enjoy!

Here’s one more to pin on your Pinterest boards!Garlic & Herb Baked Salmon / The Grateful Girl Cooks!

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Orange And Rosemary Glazed Salmon

I tried a new recipe for Orange And Rosemary Glazed Salmon the other evening for our dinner. Whoa! It tasted absolutely fantastic, so I want to share the recipe on my blog today. Hopefully you will be inspired to make it for your own dinner… you won’t regret it!Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!
My husband and I love salmon, so I am constantly on the search for new ways to prepare it. I found this recipe on Pinterest, and it is now quite possibly one of my favorite recipes for  salmon.  It’s SOOOO good!  The original recipe was inspired by Cooking Light, and features pan-seared salmon fillets covered with a fresh, thickened citrus glaze. It’s delicious, and so very easy to prepare!  The recipe makes 4 servings – I only cooked 2 salmon fillets since only two of us were eating, but I kept the sauce amount the same as written (and saved the extra sauce for another time).  Here’s how to make this delicious entree:

Heat olive oil on medium-high heat in a large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is really hot (but not smoking), add the salmon to skillet (it should sizzle when it hits the pan).  Cook salmon for 3-4 minutes, then carefully turn salmon over and cook the other side for 3-4 minutes until fully cooked. When done and golden brown, remove the salmon from skillet (leaving the hot oil in the skillet). Keep salmon warm.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Add 1/4 cup (4 Tablespoons) chicken broth. Stir to combine. Cook on a low simmer until most of the liquid has reduced.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Add orange zest, lemon juice, honey and orange juice to skillet. Stir to combine.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

In small cup, stir together remaining Tablespoon of chicken broth with the cornstarch until smooth.  Pour this into skillet, stirring as you add it.  Season with salt and pepper, to taste.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Return the cooked salmon to the skillet. Spoon some of the sauce over each piece to cover. Garnish each fillet with a thin slice of orange, and a sprig of fresh rosemary (if desired).

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Carefully remove salmon and garnish to each serving plate.  Spoon additional sauce over each piece, if desired (it’s good- highly recommend).  Serve and enjoy this wonderful dinner!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

I really hope you will try this recipe for salmon. The fresh citrus glaze tastes absolutely delicious on the salmon, and really enhances it.  I found myself saying “this is REALLY good” several times while eating it, and are confident you will enjoy it, as well! Have a wonderful day.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Recipe Source:  http://www.cookingclassy.com/orange-rosemary-glazed-salmon/

Orange And Rosemary Glazed Salmon
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 4 (6 ounce) skinless salmon fillets (about 1 inch thick)
  • Salt and ground black pepper
  • 2 cloves garlic, minced
  • 2½ teaspoons minced fresh rosemary
  • 5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
  • 1½ teaspoons orange zest
  • ⅔ cup fresh squeezed orange juice
  • 1½ Tablespoons honey
  • 2½ teaspoons cornstarch
  • Orange slices (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)
Directions
  1. Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
  2. Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add ¼ cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
  3. In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
  4. Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

 

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Trout In Lemon Garlic Butter Sauce

If you or someone in your family had a great day fishing and you’re looking for a new recipe to cook all that fish, why not try this recipe for Trout In Lemon Garlic Butter Sauce?!Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!
There are so many ways to cook trout. I decided to try this recipe I found on Pinterest, after my hubby bought trout at Costco. Ha Ha!  No fishing for him, except to fish through the seafood section, looking for fresh trout.  Once home, he had to fillet the fish, debone them and chop their little heads off for me— ugh. There are just some things I will NOT do.  You will need boneless trout fillets (with the skin on one side) for this recipe.

The method for preparing this recipe is simple. Here’s how to make the trout:

With the skin side down, lightly season the trout with salt and Italian seasoning (only on one side).  Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking.  Add the trout fillets, skin side UP to the hot oil.  Cook fish for 4-5 minutes on medium, then carefully flip the fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don’t want them to stick to skillet).  Cook an additional 3-4 minutes.

Once fish is cooked, remove your skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off nicely.  Discard skin, and carefully place fillets on a piece of foil and keep warm.  Do not clean out the skillet (you want all the little tidbits and oils left in there!)

To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Once the butter has melted and the sauce is creamy, gently add the trout fillets back into skillet.  Spoon sauce over the top of the fish.   If necessary, reheat in skillet, until fish reaches serving temp (on low).

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Place trout onto individual serving plates.  Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish… and serve!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

That’s it!  So now, whether you are fishing some of the great lakes we have in the United States OR fishing through the seafood counter at your local grocery store, you have a new way to prepare trout!  Have a great day!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Recipe Source: http://juliasalbum.com/2015/10/trout-with-garlic-lemon-butter-herb-sauce/

Trout In Lemon Garlic Butter Sauce
 
Prep time
Cook time
Total time
 
Fresh trout fillets are pan-seared and served with a light Lemon Garlic Butter Sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • Trout fillets (3-4 medium sized fillets, with skin on bottom or 2 LARGE)
  • 2 Tablespoons olive oil
  • Salt (to generously season fish)
  • 1½ teaspoons Italian seasoning
  • 4 garlic cloves, minced
  • 3 Tablespoons fresh squeezed lemon juice
  • 2-3 Tablespoons white wine
  • 2 Tablespoons butter (room temp)
  • 2 Tablespoons parsley (finely chopped), divided
Directions
  1. With skin side down, lightly season the trout with salt and Italian seasoning (only on one side). Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add trout fillets, skin side UP, flesh side DOWN to hot oil. Cook for 4-5 minutes on medium, then carefully flip fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don't want them to stick to skillet). Cook an additional 3-4 minutes. Once fish is cooked, remove skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).
  2. Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off easily. Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet (you want all the little tidbits and oils left in there!)
  3. To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and 1 Tablespoon chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.
  4. Once the butter has melted and the sauce is creamy, gently add trout fillets back into skillet. Spoon sauce over the top of fish. If necessary, reheat in skillet, until fish reaches serving temp (on low).
  5. Place trout onto individual serving plates. Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish... and serve!

 

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Pecan-Crusted Halibut With Lemon Wine Sauce

My husband and I ushered in the New Year with a home cooked dinner, featuring Pecan-Crusted Halibut With Lemon Wine Sauce.  It was just the two of us this year, enjoying a delicious meal, a great movie (“Sully”) and a glass of champagne together.  What a great start to the year!!!Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!
We don’t buy halibut too often (it can be a bit pricey), but my husband found a fillet on sale for $14 and we got 3½ servings out of it, so it actually cost less per serving than a fast food meal! I found a recipe that sounded wonderful, so I made it for us, and WE LOVED IT!!!!  The halibut is baked, with an amazing Panko breadcrumb/pecan/seasoning/Parmesan cheese crust on it. Once cooked, a lemon wine sauce is drizzled over the halibut, then served.

If you make the lemon wine sauce while the halibut is baking, this dish can be made in 30 minutes! (*Note: I cut recipe in half so my photos reflect that): Here’s how to make this dish:

First things first… make sure to preheat your oven to 425 degrees. While it is preheating, cover a cookie sheet with aluminum foil and give it a good coating of non-stick spray.  Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place halibut pieces onto prepared baking sheet. Keep pieces about 1/2-1 inch apart. Set aside.

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

In a separate bowl, combine Panko breadcrumbs, chopped pecans, and freshly grated Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix together with a fork until the mixture is fully combined.  It will be crumbly and look like this…

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

Now use a spoon and/or your clean hands and divide the mixture evenly on top of each piece of halibut. Cover the top completely, lightly pressing the crumbs onto the fish to get them to “stick”. Scoop crumbs up that fall off fish and press them back onto fish. When all halibut pieces are coated, drizzle with olive oil.  Place halibut in oven; bake at 425 degrees for 12-15 minutes, until cooked through and crust is golden brown (mine took 15).

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

While halibut is baking, make the lemon wine sauce. Heat olive oil in saucepan on medium heat. When hot, add finely chopped shallots. Stir and cook for 2-3 minutes, until shallots are cooked and slightly soft.

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

Turn the heat up to High. Pour in the wine and lemon juice. Bring to a boil; continue to cook for 6-8 minutes (or 5-6 minutes if making a half recipe), until the liquid has reduced slightly.

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

Turn heat down to Low. Add butter. Stir until butter has melted and is incorporated into sauce.

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

Remove pan from heat. Add fresh (or dried) chopped dill. Season with salt/pepper, to taste.

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

When halibut is done, the crust will be a gorgeous golden brown color, fish should be cooked through, and it will look like this…

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

Use a spatula to place the halibut onto individual serving plates. Drizzle some of that delicious Lemon Wine sauce over each piece, then serve and enjoy!  I served the halibut with some rice, and a fresh vegetable medley. The fish flaked so easily, and the crumb topping with the drizzled lemon wine sauce was out of this world good. REALLY good.

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

I sure hope you will consider giving this recipe a try. We felt like we had a gourmet meal for a fraction of the cost of ordering halibut at a restaurant… and it was absolutely delicious!

Hope you are looking forward to the New Year ahead with great anticipation for new adventures, making new friends, new (yummy) recipes to fix for the ones you love, serving others, and the peace that comes from knowing how much God loves YOU… just as you are.

Pecan-Crusted Halibut With Lemon Wine Sauce / The Grateful Girl Cooks!

Recipe Source:  http://www.bitememore.com/feedme/125/walnut-crusted-halibut-recipe#

Pecan-Crusted Halibut With Lemon Wine Sauce
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 6 (6-8 ounces each) halibut fillets, skin removed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
For The Pecan Crust:
  • 1½ cups Panko (Japanese breadcrumbs)
  • 1 cup chopped pecans (can substitute walnuts)
  • ½ cup freshly grated Parmesan cheese
  • 2 Tablespoons melted butter
  • 1 Tablespoon creamy horseradish
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon chopped fresh flat-leaf parsley (can substitute dried parsley)
  • 1 Tablespoon chopped fresh dill (can substitute dried dill weed)
  • 1 teaspoon lemon zest
  • 1 Tablespoon olive oil
For The Lemon Wine Sauce:
  • 1 teaspoon olive oil
  • 2 Tablespoons finely chopped shallots
  • 1 cup dry white wine
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons butter
  • 2 Tablespoons chopped fresh dill (can substitute dried dill weed)
  • Salt and black pepper, to taste
Directions
  1. Preheat your oven to 425 degrees. Cover a cookie sheet with aluminum foil; give it a good coating of non-stick spray. Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place onto prepared baking sheet. Keep the pieces about ½-1 inch apart.
  2. In a separate bowl place Panko breadcrumbs, pecans, and Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix together with a fork until mixture is crumbly.
  3. Using a spoon and/or your clean hands, divide crumb mixture evenly on top of each piece. Cover the top completely, pressing crumbs onto fish to get them to "stick". Scoop crumbs up that fall off fish; gently press them back onto fish. When all halibut pieces are coated, drizzle olive oil on top. Bake (uncovered) at 425 F for 12-15 minutes, until cooked through and crust is golden brown.
  4. While halibut bakes, make lemon wine sauce. Heat olive oil in saucepan on medium. When hot, add shallots. Stir and cook for 2-3 minutes, until shallots are slightly soft.
  5. Turn heat to High. Pour in wine and lemon juice. Bring to a boil; stir and continue to cook for 6-8 minutes (or 5-6 minutes if making half recipe), until the liquid has reduced slightly.
  6. Turn heat back to Low. Add butter. Stir until butter has melted and is incorporated into sauce.
  7. Remove pan from heat. Stir in fresh (or dried) dill. Taste sauce; season with salt and pepper.
  8. When halibut is done, crust will be a gorgeous golden brown color, fish should be cooked through. Use a spatula to place halibut onto individual serving plates. Drizzle with lemon wine sauce. Enjoy!

 

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Shrimp And Penne Pasta Alfredo

Lightly seasoned, pan-seared shrimp served on a bed of penne pasta covered in a creamy Alfredo sauce is a delicious meal we really enjoy! Guess what? Shrimp and Penne Pasta Alfredo is not only delicious to eat, it’s EASY to prepare in UNDER 30 minutes!!Shrimp And Penne Pasta Alfredo / The Grateful Girl Cooks!
Over 30 years ago a friend told me how to make a quick alfredo sauce; the rest of the recipe is just one of the variations I have made through the years.  The shrimp in this dish, (lightly sprinkled with Cajun spices or seasoning of your choice) AND the sauce takes only minutes to prepare while the pasta is cooking, so the entire dish can be ready to go in under 30 minutes! And trust me… it is EASY to prepare… and quite yummy.

Here’s how simple it is to make:

Bring large pot of water to boil… cook penne pasta according to package directions.

While pasta is cooking, lightly sprinkle Cajun seasoning (or seasoning of your choice: garlic powder, Italian seasoning, etc.) onto peeled, deveined large shrimp (21-25 per pound). In a large skillet, heat olive oil on medium heat.  When oil is hot, add shrimp and cook about 2 minutes per side, until pink and fully cooked. Remove, and keep warm.

Shrimp And Penne Pasta Alfredo / The Grateful Girl Cooks!

To make the Alfredo sauce, melt 1 cube of butter in a large skillet. I make the sauce while the pasta is cooking.

Shrimp And Penne Pasta Alfredo / The Grateful Girl Cooks!

Add 1½ cups heavy whipping cream, stir, then grate 1½ cups of fresh Parmesan cheese into sauce (can also add more Parmesan, if desired).  Stir well to combine ingredients and cook on medium-low heat (stirring constantly) until cheese has melted, sauce has thickened, and is hot. Taste test sauce; season with a tiny bit of garlic powder, salt and pepper, if desired. Do not let sauce come to a boil.

Shrimp And Penne Pasta Alfredo / The Grateful Girl Cooks!

When pasta is finished cooking, drain well, then add to skillet with thickened hot Alfredo sauce.

Shrimp And Penne Pasta Alfredo / The Grateful Girl Cooks!

Stir to fully mix pasta and sauce. Heat on low until sauce and pasta are hot and fully combined.

Shrimp And Penne Pasta Alfredo / The Grateful Girl Cooks!

Place a portion of the hot pasta onto each serving plate. Top each portion with pan-seared shrimp.  Sprinkle with dried parsley and additional grated Parmesan cheese (if desired), and serve hot.

Shrimp And Penne Pasta Alfredo / The Grateful Girl Cooks!

See how easy it is? I’ve been making Alfredo sauce this way for years and years… and it tastes GREAT with shrimp.

Hope you will consider making this great meal for yourself… and those you love!  Blessings~

Shrimp And Penne Pasta Alfredo / The Grateful Girl Cooks!

Shrimp And Penne Pasta Alfredo
 
Prep time
Cook time
Total time
 
Lightly seasoned shrimp on a bed of Penne Pasta in a creamy alfredo sauce. Easy and delicious!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 pound shrimp (21-25 count per pound), shelled/deveined
  • Cajun seasoning (or seasoning of your choice: garlic powder, Italian seasoning, etc.)
  • 1 Tablespoon olive oil
  • 1 cube butter
  • 1½ cups heavy whipping cream
  • Approximately 1½ cups grated Parmesan cheese (add more to taste, if desired)
  • Season lightly with garlic powder, salt & black pepper, to taste
  • ¾ pound penne pasta, cooked per package instructions
  • Dried parsley and/or additional grated Parmesan cheese for garnish (if desired)
Directions
  1. Prepare penne pasta according to package instructions. While pasta is cooking, prepare the sauce and the shrimp.
To Make Alfredo Sauce:
  1. Melt butter in medium skillet. Once melted, pour in heavy whipping cream. Stir to combine. Cook on medium-low until heated through (but not boiling). Add grated Parmesan cheese to saucepan. Stir well, to combine. Continue cooking until cheese melts, and mixture thickens (but is NOT boiling). Taste and add additional Parmesan cheese (you can't get too much!) for thicker sauce and additional flavor. Season very lightly with garlic powder, salt and pepper. Keep sauce warm while you prepare the shrimp (or can cook both at the same time if multi-tasking).
To cook shrimp:
  1. Heat olive oil on medium-high heat in large skillet.
  2. Lightly sprinkle shelled/deveined shrimp with Cajun seasoning. Stir to combine. When oil in skillet is hot, add shrimp. Cook shrimp for about 2 minutes per side, until pink and cooked through. Set aside and keep warm.
To Serve:
  1. When pasta is done, drain. Add drained penne to skillet with hot Alfredo sauce , and mix well to fully coat pasta with sauce. Place a serving of hot pasta on individual plates. Top with 4-5 cooked shrimp.
  2. Garnish with dried parsley and additional Parmesan cheese, if desired. Serve and enjoy!
Notes
Fresh grated Parmesan is the best choice, but if all you have available is the "Green Container" shaker can of Parmesan cheese, by all means use it!

 

 

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Baked Dover Sole Rollatini

I recently made Baked Dover Sole Rollatini for my husband and I for dinner.  It was absolutely fantastic… Dover Sole fillets are filled with Italian herb-seasoned breadcrumbs, lemon zest, and Parmigiano cheese, then rolled and baked atop a lemon-wine sauce. DELICIOUS!Baked Dover Sole Rollatini / The Grateful Girl Cooks!
The fish doesn’t taste “fishy”, and is light, and seasoned very well. I got the Dover Sole fillets at Trader Jo’s, and was thrilled that I got a package of 5 fillets (frozen) for only $4.54 (hey- much cheaper than a burger at some fast food joints!). The recipe (which I found on Pinterest), is from famed Italian chef and author Lidia Bastianich, and I found it to be EASY and DELICIOUS!

Here’s how you put this delicious dish together:  First, make the filling by mixing the breadcrumbs, shredded Parmesan cheese, lemon zest (from an entire lemon), fresh Italian parsley, and oregano together in a small bowl. Add 4 Tablespoons of olive oil and mix breadcrumbs until all the ingredients are coated.

Baked Dover Sole Rollatini / The Grateful Girl Cooks!

In a baking dish (preferably 9×13), rub softened butter over bottom of dish.  Place the thin slices from HALF of the lemon into the bottom of dish in a single layer.  Juice the OTHER HALF of the lemon; add lemon juice and white wine to baking dish.

Baked Dover Sole Rollatini / The Grateful Girl Cooks!

Spread out the sole fillets onto a work surface.

Baked Dover Sole Rollatini / The Grateful Girl Cooks!

Evenly divide and spread the seasoned bread crumb mixture onto top of fillets, covering surface.  Press the crumbs down into the fish just a bit, so they will adhere better.  Reserve a bit of the crumbs to garnish the top of the fish before baking.

Baked Dover Sole Rollatini / The Grateful Girl Cooks!

Roll each fillet up, starting with the short end. Once rolled, secure the rolls with a toothpick inserted from top to bottom at an angle (to hold it together while baking!)

DoverSole Rollatini / The Grateful Girl Cooks!

After securing the rolls with a toothpick in each one (top to bottom), gently place the rolls into the baking dish on top of the lemon wedges.  Sprinkle any remaining breadcrumbs onto tops of fish. Add capers to the baking dish in the “open” spaces.  Drizzle the tops of each “roll” with olive oil.  Bake, uncovered, in a preheated 350 degree oven for about 20 minutes, or until the fish is cooked through.

Baked Dover Sole Rollatini / The Grateful Girl Cooks!

Once fish is cooked through, remove dish from oven. REMEMBER TO REMOVE TOOTHPICKS!  Because the fillets, once rolled, are small, we each had two pieces. Carefully lift each roll out of the baking dish and onto your individual serving plates using a spatula.

Baked Dover Sole Rollatini / The Grateful Girl Cooks!

There you have it!  I served the Baked Dover Sole Rollatini with some fresh fruit from our garden, and a Summer Vegetable Tian (recipe coming next week), The meal was light, fresh, and absolutely wonderful!  I will DEFINITELY be making this easy dish again, and loved that we had a healthy delicious meal for less money than eating take-out!

Baked Dover Sole Rollatini / The Grateful Girl Cooks!

Have a great day!  May you find and take great delight in the smallest of things today.  Look around – there is beauty everywhere, if you choose to see it.  The beauty I find through the 5 senses God gave me with to enjoy life, continues to make me smile and give Him my heartfelt thanks.

Baked Dover Sole Rollatini / The Grateful Girl Cooks!

Recipe Source: http://www.thedailymeal.com/recipes/baked-rollatini-sole-recipe

Baked Dover Sole Rollatini
 
Prep time
Cook time
Total time
 
Dover sole fillets, filled with Italian seasoned breadcrumbs and cheese, rolled then baked atop a light lemon-wine sauce.
As Prepared By:
Recipe type: Entree
Serves: 5-6 small servings
Ingredients
For The Breadcrumb Filling:
  • ½ cup dry breadcrumbs
  • ½ cup shredded Parmesan cheese
  • ¼ cup fresh Italian parsley, chopped
  • 1 large lemon (zest the outside, then juice HALF, thinly slice other HALF for fish prep)
  • 2 teaspoons dried oregano
  • 4 Tablespoons olive oil
For Preparing Fish:
  • 2 Tablespoons butter, softened
  • 6 Dover Sole fillets (boneless, skinless)
  • Reserved lemon juice and lemon slices (see above)
  • Reserved thin lemon slices
  • 1 cup dry white wine
  • 2 Tablespoons olive oil
  • 2 Tablespoons drained capers
Directions
  1. Preheat your oven to 350 degrees F.
  2. Mix together the breadcrumb ingredients (breadcrumbs, Parmesan, Italian parsley, lemon zest, oregano). Sprinkle with 4 T. olive oil. Mix to fully combine.
  3. Rub softened butter over the bottom of 9x13 baking dish, to coat. Place the thin lemon slices onto bottom of pan in a single layer. Add the lemon juice and white wine to pan.
  4. Lay out the fish on a work surface. Spread the bread crumb mixture over the length of each fillet (reserving a bit of breadcrumb mixture to sprinkle on top of fish before baking).
  5. Roll each fillet up (with the bread crumb mixture inside), beginning with the short side of the fillet. As you finish rolling each one, insert a toothpick from top to bottom at an angle to hold it securely closed. Place each piece of fish in the baking dish on top of the lemon slices. Sprinkle top of fish with reserved bread crumb mixture (as a garnish). Lightly drizzle tops of fish with 2 T. olive oil. Spread capers in the pan in the open spaces between pieces of fish.
  6. Place pan in lower part of oven and bake for approximately 20 minutes, or until the fish is cooked through. Remove pan from oven. REMEMBER TO REMOVE TOOTHPICKS, then place fish onto individual serving plates using a spatula. Serve, and enjoy!
Notes
The package of sole I purchased contained 5 fillets. The servings are fairly small, so I would recommend planning 2 per adult.

 

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