Archive of ‘Seafood’ category

Grilled Fish Tacos with Baja Sauce

You’re gonna absolutely LOVE these grilled (no batter) fish tacos, with soft corn tortillas, crisp marinated slaw and avocado slices, topped with a creamy Southwestern flavored Baja sauce!
Grilled Fish Tacos with Baja Sauce / The Grateful Girl Cooks!

I recently searched for, and found several fish taco recipes on Pinterest that looked promising, and decided to try this one because the seafood is GRILLED, not dipped in batter (although those are good, too!).  I wanted to go with a slightly healthier option this time!  Wow!!! Let me tell you… this might be my new, absolute favorite recipe for fish tacos!

My husband and son RAVED about them! They LOVED them and said they were some of the best fish tacos they had ever tasted (and they’re both avowed fish taco connoisseurs!) I used fresh rockfish for our tacos, but any mild flavored white fish will work just fine. Cooking times will vary slightly, based on the thickness of fish used.

Rockfish fillets, used to make Grilled Fish Tacos

TIP: The tacos are really easy to prepare… ESPECIALLY if you make the slaw and the Baja sauce ahead of time (best for infusing flavors, too!).  Then when you are ready to make dinner, all you need to do is grill the fish on the stove top, and assemble the tacos. EASY PEASY! Here’s how to make this absolutely DELICIOUS dish!

The slaw for the fish tacos is very simple to make.  All the slaw ingredients are mixed together in a bowl, then covered and refrigerated for at least 30 minutes to let the flavors combine and become infused with great flavor (Note: do not let slaw marinade for longer than 8 hours, to ensure it stays crisp).

Ingredients for cabbage slaw for fish tacos

Mixed cabbage slaw for fish tacos, in a white bowl

The Baja sauce is also very easy to make. Place the ingredients in a small bowl, then stir or whisk well, to fully combine.  Cover, and refrigerate for 1-2 hours, for best flavor. I found it easy to make the Baja sauce and Slaw ahead of time, so they were ready to go when it was time to fix dinner! The recipe makes more than enough sauce for 8 tacos, so you can use the extra for other recipes (nachos, burritos, quesadillas, etc.), or another batch of tacos, if desired.

Ingredients for Baja sauce for tacos, in a clear bowl

Mixed Baja sauce for fish tacos, in a clear dish

When you are ready to fix the tacos, here’s what you do: Cut fish into 8 pieces (approx. 4 ounces each). Pat each piece of fish dry (with paper towels).  Season BOTH sides of the fish with lime juice, cumin, salt and pepper.

Seasoned pieces of fish to grill for tacos

Heat oil in a large skillet on medium-high heat.  Once oil is hot, carefully place the pieces of fish in skillet.  Be careful to leave space between the pieces of fish (you may need to cook fish in two batches, so you don’t overcrowd the skillet).

Cooking fish for tacos in oil in skillet

Cook fish for about 3 minutes, without moving pieces, until you can see the bottom turning golden brown, and the edges begin to turn white as they cook.  If you have thick pieces of fish, you might have to cook them a bit longer. Once the bottom side of the fish is “done”, it will be easy to move the fish in the skillet.

Using a spatula, carefully turn each piece of fish to other side and continue cooking an additional 3-4 minutes.  The fish will flake easily when done, and have a nice golden brown seared color to it! Transfer fish to a plate or platter, and keep it warm while you assemble tacos!

Fish pieces are grilled until lightly browned

To put these delicious tacos together, here’s what you do… put a warmed corn tortilla onto plate (I warmed tortillas by wrapping the stack of 8 tortillas in paper towels and heating in microwave). Place 2 avocado slices down the middle of each tortilla. Now add a couple heaping Tablespoons of the slaw on top of the avocado slices.  Place a piece of warm, grilled fish on top of the crunchy slaw, then spoon some of the creamy Baja sauce over the top. Garnish each taco with cilantro and a lime slice (optional), and serve.

Grilled fish in tortilla with Baja sauce, slaw and cilantro, on plate

Take a look at that good looking piece of fresh, grilled fish in that taco!  Makes my mouth water just looking at it! Perfectly pan-seared fish, crunchy marinated slaw, cool avocado slices, and a creamy Southwestern sauce to top it all off… amazing and outrageously GOOD!

Close up photo of homemade grilled fish taco, with sauce

Two grilled fish tacos, with slaw and Baja sauce, on plate

These truly were some of the best fish tacos I’ve ever had! The slaw and sauce taste amazing on the GRILLED fresh fish! YUM!  Our son and my husband have already asked me to make them again… SOON!  They went out to dinner recently (a week after I made these), ordered fish tacos, and proudly came home and announced to me that my fish tacos were better tasting than the ones they had at the restaurant!  Aw, shucks… (blushing).  I loved their compliments… and am only happy to oblige!

Sure hope you will consider making these amazing, delicious tacos!  I think you will absolutely LOVE them! Have a wonderful day!

Author's signature

Recipe Source: http://www.thekitchenwhisperer.net/2015/03/12/grilled-fish-soft-tacos-with-baja-cream-sauce/

Grilled Fish Tacos with Baja Sauce
Prep Time
15 mins
Cook Time
8 mins
Marinating
1 hr
Total Time
23 mins
 
You're gonna LOVE these grilled (no batter) fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!
Category: Dinner
Cuisine: Mexican, Southwestern
Servings: 8 tacos
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Fish:
  • 2 pounds white fish (I used rockfish) , cut into 4 ounce pieces (8 total)
  • 2 Tablespoons lime juice
  • 1 teaspoon ground cumin
  • teaspoons salt
  • 1 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 8 corn tortillas (8" round) , warmed
For Slaw:
  • cups green cabbage , finely shredded
  • cups red cabbage , finely shredded
  • 2 teaspoons honey
  • 1 Tablespoon lime juice
  • 2 teaspoons jalapenos , minced
  • 1 Tablespoon (heaping) shallot , minced
  • 3 teaspoons cilantro , chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For Baja Sauce:
  • 3/4 cup light sour cream
  • 1/2 cup light mayonnaise
  • 3 Tablespoons lime juice
  • 1 teaspoon garlic powder
  • 2 teaspoons sriracha sauce
  • 1/4 cup (lightly packed) cilantro leaves , minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • teaspoons adobo sauce
Extra ingredients:
  • 2 large avocado , peeled, halved, sliced into 16 pieces
  • 8 teaspoons cilantro , chopped (for garnish)
Instructions
  1. Combine slaw ingredients in large bowl, then cover and refrigerate for at least 30 minutes to let it become infused with flavor. (Note: do not let slaw marinade for longer than 8 hours, to ensure slaw stays crisp).

  2. To make Baja sauce, place ingredients in a small bowl, then stir or whisk to fully blend.  Cover, and refrigerate 1-2 hours, for optimal flavor.

  3. When you are ready to prepare tacos, pat each piece of fish dry (with paper towels).  Season BOTH sides of the fish with lime juice, cumin, salt and pepper. Heat oil in a large skillet on medium-high heat.  Once oil is hot, carefully place pieces of fish in skillet.  Leave space between pieces of fish (might need to cook fish in two batches, so you don't overcrowd skillet). Cook fish portions for approx. 3 minutes, without moving them, until you can see the edges start to turn white as they cook (if using thick pieces of fish, you might have to cook them a bit longer). Once bottom side of the fish is "done", it will be easy to move in the skillet. Using a spatula, carefully turn fish to other side; continue cooking for another 3-4 minutes.  The fish will flake easily when done, and have a nice golden brown sear to it! Transfer fish to a plate; keep it warm while you assemble tacos!

  4. To assemble taco, put a warmed corn tortilla onto plate, then place 2 avocado slices in middle of tortilla. Add 2 heaping Tablespoons of slaw on top of the avocados.  Place a piece of grilled fish on top of slaw, then spoon some Baja sauce over the top. Garnish each taco with cilantro (and a small lime slice, if desired), and serve.  ENJOY!

Nutrition Facts
Grilled Fish Tacos with Baja Sauce
Amount Per Serving (1 taco)
Calories 295 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 66mg 22%
Sodium 1431mg 60%
Potassium 654mg 19%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 3g
Protein 24g 48%
Vitamin A 16.8%
Vitamin C 27%
Calcium 8.7%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for grilled fish tacos with baja sauce

Pan-seared Rockfish with Fresh Herbs

Rockfish fillets are pan-seared in seasoned browned butter, and topped with fresh herbs (dill, rosemary and thyme) in this delicious, low calorie seafood dish!
Pan-seared Rockfish with Fresh Herbs / The Grateful Girl Cooks!

I don’t know about you, but when my husband volunteers to do our grocery shopping, I happily let him take on that task for the week… even if I know some things NOT on my grocery list will find their way into the shopping cart (funny how that always happens)!

Such was the case a few weeks ago! My husband, Ken, came home and proudly told me about some great seafood he sampled at the store and how he bought some of the fish, and how cool it was that the seafood manager even tucked in some fresh herbs to cook with it. I asked him what KIND of fish he bought… and he said ROCKFISH.  Wait… what?  ROCKFISH? I had NEVER EVER heard of it before, and now I have a couple “mystery fish” fillets in my refrigerator that need cooking? So I looked it up online.

Turns out “rockfish” is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the Northern Pacific ocean. A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

Pan-seared fish with dill, rosemary and lemon slices, on plate with asparagus.

So, I thought about it for a bit, then decided on a simple plan as to how to cook it for our dinner (similar method I use for cooking pan-seared creole salmon). Guess what? It was fantastic!  Low calorie, and very light in flavor… it was a big hit! Who knew?  I tend to take photos of any new recipes I try (or make up as I go), in case it is so good I want to share it! Well, this is one of those kind of recipes, and I’m glad I have the pics to show you!  Here’s how easy it is to make this seafood dish, in under 15 minutes!

Start with the fish. Duh. Here are the rockfish fillets, freshly unwrapped.  The seafood manager generously tucked in some fresh herbs… dill, rosemary and thyme, and a couple pads of butter for free, too! First thing to do is lightly season the fish on one side with salt, pepper, and  a teensy bit of garlic powder.

Raw rockfish fillets with butter and herbs

Melt butter and olive oil in a large skillet on medium heat. Add a couple sprigs of rosemary, thyme and dill to the butter as it melts to help infuse a little bit of the fresh herb flavor. Add the fish, and place the herbs on top of each piece while they cook It took about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color, then remove herbs to side of skillet, and carefully turn fish to the other side, and continue cooking.

Pan-searing fish with fresh herbs in skillet

While the fish cooks, spoon some of the melted butter over the pieces of fish.

Spooning melted butter over golden brown rockfish fillets in skillet

After spooning butter over fish, place the herbs back on top, and continue cooking fish 3-4 additional minutes until done, or it flakes easily. Discard the cooked pieces of rosemary, thyme and dill. Transfer fish to serving plates (I used two spatulas to make sure the long fillet didn’t break in the middle).

Rockfish fillets cooking, with rosemary and other fresh herbs on top

Fish is ready to eat! To serve, I garnished each piece of rockfish with a couple lemon slices and a fresh twig of rosemary and dill (that makes it look really nice on the plate!).  We had some fresh asparagus with the fish, and totally enjoyed our simple, healthy meal!

Pan-seared rockfish with lemon and herbs on plate with asparagus

If you’ve never had rockfish before, I would urge you to check out the seafood counter at your local grocery store and see if they carry it!  It’s quite delicious, hardly takes any time at all to cook, and is so easy to prepare! Have a fantastic day!

Author's signature

Pan-seared Rockfish with Fresh Herbs
Rockfish fillets are pan-seared in seasoned browned butter, and topped with fresh herbs (dill, rosemary and thyme) in this delicious, low calorie seafood dish!
Category: Dinner, Entree
Servings: 2 servings
Calories Per Serving: 265 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 rockfish fillets , approx. 5 ounces each
  • 1 pinch salt, pepper and garlic powder , to lightly season each fish fillet
  • 3 Tablespoons butter
  • 1/2 Tablespoon olive oil
  • 4 sprigs fresh dill
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
For Garnish:
  • 2 sprigs fresh dill , 1 for each fillet
  • 2 sprigs fresh rosemary , 1 for each fillet
  • 4 slices lemon , thinly sliced
Instructions
  1. Lightly season the fish on one side with salt, pepper, and  a teensy bit of garlic powder.

  2. Melt butter and olive oil in a large skillet on medium heat. Add rosemary, thyme and dill to the butter as it melts to help infuse a little fresh herb flavor. Add the fish to skillet, and place the herbs on top of each piece while they cook (takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color). Transfer herbs to side of skillet, and carefully turn fish to the other side, and continue cooking. While the fish cooks, spoon some of the melted butter over the pieces of fish. After spooning butter over fish, place the herbs back on top, and continue cooking fish approximately 3-4 additional minutes until done, and fish flakes easily. 

  3. Transfer fish to individual serving plates (I used two spatulas so the long fillets wouldn't break in the middle). Garnish each fillet with two lemon slices and a fresh twig of rosemary and dill, if desired (they make the fish look really nice on the plate!). Serve, and enjoy!

Recipe Notes

Can't find rockfish? Substitute red snapper or striped bass fillets.

Nutrition Facts
Pan-seared Rockfish with Fresh Herbs
Amount Per Serving (1 fillet (5 ounces))
Calories 265 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 100mg 33%
Sodium 496mg 21%
Potassium 566mg 16%
Total Carbohydrates 1g 0%
Protein 26g 52%
Vitamin A 9.5%
Vitamin C 12.9%
Calcium 2.8%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for pan-seared rockfish with fresh herbs

Garlic Parmesan Pasta and Shrimp

Pan-seared shrimp and fettucine pasta are paired with a creamy garlic Parmesan sauce in this easy to prepare, absolutely DELICIOUS Italian-inspired dinner. It’s creamy, absolutely delicious… and ready in 30 minutes!
Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks! Pan-seared shrimp and fettucine noodles are paired with a creamy garlic Parmesan sauce in this easy to prepare pasta dinner.

I found the recipe for the pasta sauce on Pinterest, and it was fairly similar to the sauce I usually make, so I decided to mak it. I added pan-seared shrimp, for a bit of protein and all around flavor! Once you’ve quickly pan-cooked the shrimp, the rest of the dish is cooked in one pan on the stove top. And guess what? It’s scrumptious! Here’s how easy it is to make this dish:

Shrimp are peeled and de-veined, seasoned lightly with salt and pepper, then pan seared on both sides in a bit of olive oil in a large skillet (on medium heat) until done (3-5 minutes). Set the shrimp aside and cover.

Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks!

Olive oil is heated on medium-high in a large skillet. The minced garlic is added to the hot oil, and cooked for about a minute, stirring often to prevent burning.  Butter, chicken broth and milk is then added and whisked together while the butter melts.

Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks!

Uncooked fettucine is then added to the sauce (I used my fresh homemade pasta, made from scratch). Salt and pepper are added; season to taste. Stir in the noodles and simmer (on medium-low heat) until the pasta has completely cooked through (this will take about 15-18 minutes for commercially prepared pasta).  Stir mixture occasionally while it cooks!

Once pasta is cooked through, add the fresh grated Parmesan cheese. Stir well, to combine.  If you find the sauce has thickened too much, simply add a touch more milk until it’s the thickness you desire.

Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks!

Add the cooked shrimp to the skillet, and cook only until shrimp are heated through.

Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks!

Sprinkle fresh or dried parsley on top of dish before serving, and serve immediately, while hot!

Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks! Pan-seared shrimp and fettucine noodles are paired with a creamy garlic Parmesan sauce in this easy to prepare pasta dinner.

Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks! Pan-seared shrimp and fettucine noodles are paired with a creamy garlic Parmesan sauce in this easy to prepare pasta dinner.

The sauce is very creamy, with a wonderful garlic and Parmesan flavor, and the pan-seared shrimp adds delicious flavor AND protein to this dish!  We really enjoyed it; I hope you will give this dish a try!

Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks!

Pasta recipe adapted from: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta

Garlic Parmesan Pasta and Shrimp
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Pan-seared shrimp and fettucine noodles are paired with a creamy garlic Parmesan sauce in this easy to prepare pasta dinner.
Category: Entree
Cuisine: Italian
Servings: 4 servings
Calories Per Serving: 506 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Shrimp:
  • 1 Tablespoon olive oil
  • 1 pound large shrimp , peeled, de-veined (lightly seasoned with salt/pepper)
For Pasta and Sauce:
  • 1 Tablespoon olive oil
  • 4 cloves garlic , minced
  • 2 Tablespoons butter
  • 1 cup milk (or more, if needed to thin out sauce later)
  • 2 cups chicken broth
  • Salt/Pepper , to taste
  • 8 ounces uncooked fettucine pasta
  • 1/4 cup fresh grated Parmesan cheese
  • 1 Tablespoon Chopped fresh or dried parsley flakes (approx. 1 T. for garnish, if desired)
Instructions
  1. Heat 1 Tablespoon olive oil in large skillet on medium heat. When oil is hot, add shrimp. Cook on both sides until done (approx 4-5 minutes total time). Transfer shrimp from skillet when done. Cover/keep warm.
  2. To make pasta sauce, heat olive oil on medium-high in a large skillet. Add minced garlic to hot oil; cook for about a minute, stirring often to prevent burning. Add butter, chicken broth and milk; whisk together while butter melts. Season sauce with salt and pepper, to taste.
  3. Stir in the UNCOOKED noodles and simmer (on medium-low heat) until the pasta has completely cooked through (this will take about 15-18 minutes for commercially prepared pasta). Stir mixture occasionally while it cooks!
  4. Once pasta is cooked through, add fresh grated Parmesan cheese. Stir well, to combine. If you find the sauce has thickened too much, simply add a touch more milk until it's the thickness you desire. Add the cooked shrimp to the skillet, stir to combine, and cook only until shrimp are heated through. Garnish hot pasta with a sprinkle of fresh or dried parsley before serving, and serve hot!
Nutrition Facts
Garlic Parmesan Pasta and Shrimp
Amount Per Serving (1 serving)
Calories 506 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 356mg 119%
Sodium 1497mg 62%
Potassium 437mg 12%
Total Carbohydrates 45g 15%
Dietary Fiber 2g 8%
Sugars 4g
Protein 36g 72%
Vitamin A 7.6%
Vitamin C 17.5%
Calcium 34.6%
Iron 21.9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Parmesan Pasta and Shrimp / The Grateful Girl Cooks! Pan-seared shrimp and fettucine noodles are paired with a creamy garlic Parmesan sauce in this easy to prepare pasta dinner.

Cod with Hoisin Glaze

Looking for a new seafood dish that is full of flavor, yet low in calories and is easy to make? Well this recipe for Cod with Hoisin Glaze may be just what you’re looking for!Cod with Hoisin Glaze / The Grateful Girl Cooks! Easy, quick, delicious and low in calories! (Weight Watchers 2 Smart Points)
I found the recipe on the Weight Watchers website, and decided to try it (to use up some frozen cod in my freezer).  The original recipe made 4 servings, but since I was only feeding my hubby and myself, I adapted the recipe to make 2 servings (which is reflected in the printable recipe below).  I’m really glad I tried this cod recipe, because it had lots of great Asian flavors thanks to the sauce, but was really low in calories (or if you’re a WW member… 2 Smart Points).

Here’s how simple it is to make this dish:  Preheat oven to 425 degrees F. Rinse fish, then pat dry with paper towels. Set aside.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth. By the way, if you need hoisin sauce, try my recipe for Homemade Hoisin Sauce, and make your own!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center.  Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Once fish is done baking, remove dish from oven. Transfer cod on serving plates, drizzle with additional sauce if desired, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

See how quick and easy that was?  You can have a delicious, healthy main course on the table in just slightly over 20 minutes from start to finish!

I really hope you enjoy this simple, yet wonderful tasting Cod with Hoisin Glaze! The recipe is so easy to make, and better yet, it’s very low in calories!  Have a great day!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a63af79cf9120df3b2c3

Cod with Hoisin Glaze
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

Cod with Hoisin glaze is an easy, quick, and delicious dish that is low in calories! (Weight Watchers 2 Smart Points)

Servings: 2 servings
Calories Per Serving: 171 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 ling cod fillets , uncooked, rinsed and patted dry (each approx. 4 ounces)
Sauce:
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon garlic chili paste (or hot sauce)
Garnish:
  • 1 teaspoon fresh cilantro
  • 3/4 teaspoon sesame seeds
Instructions
  1. Preheat oven to 425 degrees F. Rinse fish, pat dry with paper towels. Set aside.
  2. In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth.
  3. Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.
  4. Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center. Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.
  5. Remove dish from oven. Place fish on serving plates, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!
Recipe Notes

On Weight Watchers? When prepared as written, one serving has a Smarts Points value of 2 points.

Nutrition Facts
Cod with Hoisin Glaze
Amount Per Serving (1 piece)
Calories 171 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 73mg 24%
Sodium 221mg 9%
Potassium 702mg 20%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 30g 60%
Vitamin A 1.4%
Vitamin C 2.1%
Calcium 3.5%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cod with Hoisin Glaze / The Grateful Girl Cooks! Easy, quick, delicious and low in calories! (Weight Watchers 2 Smart Points)

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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
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Category: Entree
Servings: 3 servings
Calories Per Serving: 652 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon Vegetable oil
  • 2 teaspoons salt (divided)
  • 1/2 pound linguini or spaghetti
  • 3 Tablespoons butter
  • Tablespoons olive oil
  • Tablespoons minced garlic (approx 4 large cloves)
  • 1 pound large shrimp , peeled and deveined
  • 1/4 teaspoon ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • Grated zest from 1/2 large lemon
  • 1/3 cup fresh squeezed lemon juice (approx. 2-3 lemons)
  • 1/4 lemon , thinly sliced into rounds
  • 1/8 teaspoon hot red pepper flakes
Instructions
  1. Place a teaspoon of vegetable oil and teaspoon of salt into a large pot of boiling water. Add the pasta. 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; season with 1 teaspoon 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!
Nutrition Facts
Shrimp Scampi
Amount Per Serving (1 serving)
Calories 652 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 411mg 137%
Sodium 2060mg 86%
Potassium 382mg 11%
Total Carbohydrates 61g 20%
Dietary Fiber 2g 8%
Sugars 3g
Protein 41g 82%
Vitamin A 18.7%
Vitamin C 38.3%
Calcium 25.5%
Iron 26.4%
* Percent Daily Values are based on a 2000 calorie diet.

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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
5 mins
Cook Time
7 mins
Total Time
12 mins
 
Pan-seared salmon pairs well with a creamy cilantro lime sauce, and the best part? This delicious dish is ready in about 10 minutes!!!
Category: Entree
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
For salmon:
  • 2 Tablespoons olive oil
  • 4 (6 ounce) skinless salmon fillets (1" thick)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8-1/4 teaspoon cayenne pepper (to taste)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For Cilantro Lime Sauce:
  • 1/2 cup sour cream
  • 2 green onions , roughly chopped
  • 1/2 cup packed cilantro (mostly leaves)
  • Tablespoons fresh squeezed lime juice
  • 1 clove garlic , peeled/sliced thinly
  • 1/4 teaspoon salt
Instructions
  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!

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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 large 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).

Shrimp for kabobs dipped into coconut milk citrus marinade
**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.

Red and green bell pepper chunks are pan-seared for kabobs

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.

Shrimp, pineapple and peppers on skewers on BBQ
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  grilling on BBQ

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  on plate with cilantro garnish

Close up of shrimp kabobs with pineapple, coconut and peppers on plate

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

Kabob mixture of shrimp, pineapple on plate with rice on side

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!

Author's signature

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

Pineapple Coconut Shrimp Kabobs
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Large shrimp (marinated in a coconut milk and citrus sauce), pineapple chunks, and red and green bell peppers are grilled on skewers on BBQ and taste fantastic!
Category: Dinner, Entree
Servings: 4 Servings (1 skewer each)
Calories Per Serving: 229 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Citrus Marinade:
  • 1/2 cup coconut milk
  • 4 teaspoons Tabasco Original Red Sauce
  • 2 teaspoons soy sauce
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup fresh squeezed lime juice (approx. 2 limes)
For Kabobs:
  • 1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)
  • 3/4 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
Instructions
  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!
Recipe 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!

Nutrition Facts
Pineapple Coconut Shrimp Kabobs
Amount Per Serving (1 skewer)
Calories 229 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 285mg 95%
Sodium 1160mg 48%
Potassium 325mg 9%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 10g
Protein 24g 48%
Vitamin A 11.2%
Vitamin C 97.1%
Calcium 18.1%
Iron 20.7%
* Percent Daily Values are based on a 2000 calorie diet.

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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
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Swordfish fillets are pan-seared, then finish cooking in oven and are glazed with an easy, delicious Lemon Garlic sauce for this seafood dish!
Category: Entree
Servings: 2 servings (5 ounces each)
Calories Per Serving: 537 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 10 ounces swordfish steaks (2- 5 ounce pieces 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
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • Grated zest from 1 large lemon
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons chopped parsley (for garnish-optional)
Instructions
  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 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.
Nutrition Facts
Swordfish In Lemon Garlic Sauce
Amount Per Serving (1 5 ounce piece)
Calories 537 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 11g 55%
Cholesterol 123mg 41%
Sodium 246mg 10%
Potassium 705mg 20%
Total Carbohydrates 7g 2%
Sugars 1g
Protein 29g 58%
Vitamin A 18.6%
Vitamin C 22.7%
Calcium 4%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

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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
5 mins
Cook Time
12 mins
Total Time
17 mins
 
A simple garlic herb sauce enhances baked salmon fillets in this delicious, quick and simple recipe.
Category: Entree
Servings: 2 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 (6 ounce) salmon fillets
  • 2 Tablespoons melted butter
  • 3 cloves garlic , minced
  • 1 Tablespoon fresh Italian parsley leaves , chopped
  • 1/8 teaspoon salt
  • Pinch of cayenne pepper
  • 1 teaspoon lemon juice
  • 3 dashed ground black pepper
  • Lemon wedges (for garnish-optional)
Instructions
  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!

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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 this salmon for your own dinner… you won’t regret it!Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks! This EASY recipe (inspired by Cooking Light) features pan-seared salmon fillets, a fresh citrus glaze, and is ready in about 20 minutes!
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.

Two salmon fillets searing in copper skillet

Two golden brown seared salmon fillets in skillet

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

Minced garlic and rosemary cooking in copper skillet

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

Chicken broth being poured into orange glaze sauce in skillet

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

Orange juice being added to skillet for glaze

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.

Cornstarch and broth being added to orange sauce in pan

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

Cooking orange sauce for fish

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).

Two pieces of salmon with orange slices in skillet with sauce

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 salmon, green beans with rice on beige plate

Orange and rosemary salmon on plate with green beans and rice

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.

Author's signature

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

Orange And Rosemary Glazed Salmon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This EASY recipe (inspired by Cooking Light) features pan-seared salmon fillets, a fresh citrus glaze, and is ready in about 20 minutes!
Category: Entree
Servings: 4 servings
Calories Per Serving: 336 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 4 (6 ounce) skinless salmon fillets (about 1 inch thick)
  • Salt and ground black pepper
  • 2 cloves garlic , minced
  • teaspoons minced fresh rosemary
  • 5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
  • teaspoons orange zest
  • 2 teaspoons lemon juice
  • Tablespoons honey
  • 2/3 cup fresh squeezed orange juice
  • teaspoons cornstarch
  • 2 Oranges (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)
Instructions
  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 1/4 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!
Nutrition Facts
Orange And Rosemary Glazed Salmon
Amount Per Serving (1 g)
Calories 336 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 144mg 6%
Potassium 1020mg 29%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 15g
Protein 34g 68%
Vitamin A 5.7%
Vitamin C 65%
Calcium 6.1%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

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