Archive of ‘Seafood’ category

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
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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
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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
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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.

 

Spicy Fish Sandwich w/Chili Mayo

I made my hubby an amazing fish sandwich for dinner recently. It’s a Spicy Fish Sandwich with Chili Mayo recipe that I found on Pinterest recently. It was quite delicious… I know this because I begged him for a couple bites! (yep… I was having chicken leftovers!!!…)Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!
I found a piece of cod in our freezer that I wanted to use up, so decided to feed the hubby AND try a new recipe all at the same time! It really DID taste good, and I really will make it again (except this time I will make one for me, too!).  Here’s how you make this great fish sandwich (recipe is for 2 sandwiches):

Thinly slice 1/2 of a cucumber lengthwise and add it to a bowl with some white wine vinegar and a small touch of sugar. I used a mandoline and julienned the cucumber into long thin strips, but you could also use a vegetable peeler and thinly slice the cucumber lengthwise to make wide “ribbons”. Once mixed, cover until ready to use on sandwich.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Make the chili mayo by combining mayo and sweet chili sauce (I used Mae Ploy). Mix together and keep refrigerated until ready to use (I mixed it up early in the day so flavors had time to mingle).

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Lightly toast a french bread roll in a skillet. (You can also broil it a bit, to toast the surface of the roll before adding the rest of the ingredients to it). A ciabatta roll would also be wonderful for the sandwich (per the original author). They have enough sturdiness to hold the ingredients without getting soggy.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Mix up flour, smoked paprika, cumin, and dried thyme on a plate. Spread it out so you can dredge the piece of fish in it. This is enough for TWO pieces of fish. Dredge the fish in the spice/flour mixture, turning to coat it on both sides.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Heat oil on medium high in non-stick skillet. Let it get hot, then place the piece (or pieces) of fish into the hot oil. DO NOT MOVE THE FISH after placing in the skillet initially (or it may stick). As it cooks for 2-3 minutes it will develop a “crust” on the bottom side and will be fine. After 2-3 minutes, carefully turn the fish over and continue cooking for another 2-3 minutes, until done and golden brown.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

To serve, slice rolls in half horizontally.  Spread a generous amount of the chili mayo sauce onto both sides of the toasted roll.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Place some arugula leaves on top of the sauce on the bottom half of the roll, then place the cooked fish on top of arugula.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Add a generous helping of the sliced cucumbers (letting any juices drain off before adding). Top with the other half of the toasted roll… and serve!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Go ahead… Take a BIG bite! The well seasoned, semi-crunchy fish, paired with the slightly peppery arugula, the crunch of the marinated cucumbers, the toasty roll, and the chili mayo all combine to make this a WONDERFUL sandwich!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Sure hope you will give this recipe a try! I know we will have this again in our home!  Have a wonderful day, friends. May you find moments of refreshment and encouragement throughout your day.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Recipe Source: http://www.olivemagazine.com/recipes/spicy-fish-burger-with-chilli-mayo/10084.html

Spicy Fish Sandwich w/Chili Mayo
 
Prep time
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A delicious fish sandwich, featuring pan-seared cod, spicy mayo sauce, arugula and crispy marinated sliced cucumbers, all on a toasty French roll!
As Prepared By:
Recipe type: Sandwich
Serves: 2 sandwiches
Ingredients
For cucumbers and marinade:
  • ½ cucumber, sliced thinly lengthwise (using mandoline to julienne or veg. peeler to slice ribbons)
  • 1 teaspoon white wine vinegar
  • ⅓ teaspoon granulated sugar
For chili-mayo sauce:
  • 2 Tablespoons mayonnaise
  • 1 teaspoon sweet chili sauce (I used Mae Ploy), add more sauce to taste, if desired.
For fish:
  • 1 Tablespoon flour
  • ¼ teaspoon smoky paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon dried thyme
  • 2 Tablespoons oil
  • 2 pieces cod (bun sized)
  • 2 crusty French rolls or ciabatta rolls
  • Arugula (a small handful)
Directions
  1. Prepare cucumbers, by thinly slicing or julienning into very thin strips lengthwise. Place in bowl with white wine vinegar and granulated sugar. Mix. Cover and set aside.
  2. Mix the mayonnaise and chili sauce together in a small container. Refrigerate until needed.
  3. Slice rolls in half. Lightly "toast" the cut sides of rolls in a dry skillet or under the broiler until slightly crispy. Set aside.
  4. Combine flour, paprika, cumin and thyme on a plate. Mix, then spread out on plate. Dredge the pieces of fish through the flour mixture, turning to coat both sides.
  5. Heat oil on medium-high in a non-stick skillet until hot. Carefully place the fish into the hot oil. Do not move the fish once in skillet or it might stick. It will form a crust as it cooks. Let fish cook for 2-3 minutes, then carefully turn fish over and continue cooking other side for 2-3 minutes, until done and golden brown.
  6. To assemble sandwich, slice rolls in half horizontally. Generously spread chili-mayo sauce on both sides of each sandwich roll. Place arugula on top of sauce on bottom of roll. Place fish on top of arugula. Place marinated cucumber slices (drain liquid first) on top of fish, then place top of roll on. Serve... and enjoy!

 

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Shrimp, Quinoa & Veggie Bowl

Looking for a healthy, yummy, complete meal? How about this Shrimp, Quinoa & Veggie Bowl?  Easy to prepare, and delicious… you’ll be eating a nutritious dinner in no time at all!Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!
This really is a healthy all-in-one meal… pan seared shrimp and seasoning, super-food quinoa, and a few healthy (and colorful) veggies round off this easy dish. I simply put together a few ingredients I love, to create this one bowl meal.  If you can juggle cooking quinoa, and sautéing veggies and shrimp all at the same time, this dish will be ready in about 15-17 minutes… yay for multi-tasking! If not, no biggie- it will just take a few minutes longer to prepare.  Here’s how you make it:

First, rinse quinoa and drain, then cook according to package instructions. (Optional- If you wish to add a bit more flavor to the quinoa, add a large chicken bouillon cube to the water before cooking- I did this!)

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

This is what the quinoa looks like, when done.

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

While the quinoa is cooking, cook the veggies. Heat 1 teaspoon olive oil in a skillet. Sauté the onion, Swiss chard STEMS (set the chopped leaves aside), and bell peppers (I used red, orange, and green for color) for 2-3 minutes. Add the chopped Swiss chard leaves and cook for an additional minute. The reason to cook the Swiss chard stems and bell peppers first is to give them additional cooking time necessary to soften them before adding the chopped leaves (which wilt and cook quickly!).

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

Add sautéed veggies to the cooked quinoa; keep warm.

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

While the quinoa was cooking, I also cooked the shrimp.  In a medium bowl, combine the shelled, cleaned and de-veined shrimp. Sprinkle with Cajun seasoning and a bit of dried parsley. Mix, to cover the shrimp with spices. Here they are before parsley was added.

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

Heat 1 teaspoon olive oil in a skillet. Sauté the shrimp on medium heat for 2-3 minutes per side, or until pink and cooked through.

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

Mix the veggies and quinoa together. Reheat in microwave, if necessary. Place hot mixture into individual serving bowls.

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

Top the quinoa/veggie mixture with several of the sautéed shrimp. Serve while hot, and enjoy this healthy and filling, one bowl meal!

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

Hope you enjoy this recipe. The recipe, as written, makes 2-3 main course servings, but can be easily doubled.  If you can multi-task like a champ, you can cook the veggies and shrimp while the quinoa is cooking, so you can easily assemble the finished bowl all at once!

If you don’t want to use Swiss chard, then fresh spinach or cooked/chopped broccoli would be another great option. You really can’t hurt this dish… just get creative in your kitchen… and make it your OWN!

Shrimp, Quinoa & Veggie Bowl / The Grateful Girl Cooks!

Shrimp, Quinoa & Veggie Bowl
 
Prep time
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Easy to prepare, one bowl meal featuring pan seared shrimp, quinoa, and veggies.
As Prepared By:
Recipe type: Entree
Serves: 2-3 servings
Ingredients
For quinoa:
  • ½ cup quinoa, rinsed
  • 1 cup water
  • 1 large chicken bouillon cube (optional, but helps to add flavor to quinoa)
For veggies:
  • 1 teaspoon olive oil
  • ¾ cup bell peppers, chopped (I used red, orange and green for COLOR!)
  • ¼ cup chopped onion (brown onion)
  • 2 cups Swiss Chard, separated (chop stems & set aside) (chop leaves & set aside)
For shrimp:
  • 1 teaspoon olive oil
  • ½ pound medium shrimp (shelled and de-veined)
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon dried parsley flakes
Directions
  1. Rinse, then drain quinoa. Cook, according to package directions, adding chicken bouillon to the cooking water for flavor, if desired. When done, set aside and keep warm.
  2. Heat 1 teaspoon olive oil in skillet on medium heat. Add chopped onion, Swiss Chard STEMS, and bell peppers. Cook 2-3 minutes until stems have softened. Add chopped Swiss Chard LEAVES, and cook for an additional minute or until leaves have wilted and are cooked through (leaves will cook quickly). Add veggies to quinoa and keep warm.
  3. Sprinkle shrimp with Cajun spice and dried parsley flakes. Toss to coat shrimp with spices. Heat 1 teaspoon olive oil in skillet. When hot, add shrimp. Cook shrimp on medium heat for 2-3 minutes per side, or until pink and fully cooked through.
  4. Mix veggies and quinoa together. Reheat in microwave, if necessary. Place hot quinoa/veggie mixture into individual serving bowls. Top with shrimp. Serve hot... and enjoy!

 

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Fried Shrimp

The other night I went “old school” for dinner… Fried Shrimp, with a seafood cocktail sauce on the side. I had a half of a pound of shrimp begging to be used, and decided to just “fry ’em up”. I usually grill or pan sear shrimp, but these bad boys were destined for hot oil.Fried Shrimp / The Grateful Girl Cooks!

Guess what? They were GOOD. And ridiculously EASY to make. Pass the seafood cocktail sauce, please! Crunchy and delicious… just the way they’re SUPPOSED to be! And… since I bought a pound of shrimp on sale, and only used 1/2 pound… the cost for my husband and I was only $3 total for some mighty delicious crunchy fried shrimp (cheaper than fast food!)!  Best part – the shrimp were on our plates in under 20 minutes total.  Such a deal!

Here’s what you do to make these “old school” crunchy fried shrimp:  First clean, remove shells and de-vein (if necessary) the shrimp.  Let the shrimp soak for a couple minutes in a bowl filled with an egg and some milk that have been beaten together. Make sure to coat all sides with egg mixture (so the flour coating will adhere).

Fried Shrimp / the Grateful Girl Cooks!

Combine self-rising flour (see recipe for an easy substitution tip) and spices. Place flour mixture on a dinner plate. Dredge shrimp in the flour mixture, one at a time, to completely coat all sides.

Fried Shrimp / The Grateful Girl Cooks!

Place each shrimp onto baking sheet (or aluminum foil) and set aside.  This is what they looked like after the FIRST flour coating.  Once they have all been dredged in flour mixture… dredge them AGAIN (in flour mixture) for the second time. Shake off excess flour.  Let shrimp rest while oil is heating to temperature in pan.

Fried Shrimp / The Grateful Girl Cooks!

Add enough oil to pan to fill about 2 inches deep. I used my electric skillet, but you can also use a pan or regular skillet (but you WILL need a thermometer to get the oil heated to the necessary temperature for frying these successfully!).  Heat the oil to 350 degrees. It must be this hot to fry these correctly and get a great outside crunch! Once temperature is 350 degrees, carefully add the shrimp one at a time (remember- oil is very HOT). They will need to fry for about 4 minutes, flipping them over halfway through the cooking time.  If doubling recipe or cooking a large amount of shrimp, cook them in batches, BUT remember to bring oil back to 350 degrees after each batch!

Fried Shrimp / The Grateful Girl Cooks!

Once done, the fried shrimp should be golden brown and crunchy on all sides. I placed the fried shrimp on a wire rack (with a paper towel underneath the rack to catch any drips). By placing the paper towel UNDER the rack, the shrimp won’t stick to the paper towel. Great tip!

Fried Shrimp / The Grateful Girl Cooks!

That’s it!  Easy, right?  I served them with seafood cocktail sauce on the side for dipping, a green salad and fresh fruit… and we LOVED them! Crunch, Crunch, Crunch!

Fried Shrimp / The Grateful Girl Cooks!

This was an easy way to make some great tasting fried shrimp… just like you would pay big bucks for at a nice restaurant. Only catch was… I was the one who had to do the dishes, but it was still worth it for this easy, quick, great tasting dinner at home!

Have a great day!

Fried Shrimp / The Grateful Girl Cooks!

Fried Shrimp
 
Prep time
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You're going to love these "old school" crunchy fried shrimp... delicious, and SO EASY to prepare!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • ½ pound large (or medium) shrimp
  • 1 large egg
  • ½ cup milk
  • 1 cup self-rising flour (see Notes section for substitution tip)
  • ¼ teaspoon Creole or Cajun seasoning (optional, but good)
  • Salt (approx. ¼ teaspoon)
  • Black pepper (approx. ⅛ teaspoon)
  • Vegetable oil for frying (at least 2 inches deep in pan or skillet)
Directions
  1. Clean, shell and de-vein shrimp before beginning.
  2. Whisk together egg and milk in a medium sized bowl. Add shrimp, stirring to coat all sides. Set aside.
  3. Place self-rising flour and seasonings onto a dinner sized plate. Stir with a fork to mix together. Dredge shrimp, one at a time, in flour mixture, coating all sides. Set shrimp on a baking sheet or foil. Repeat process until all shrimp have been dredged in flour. Once all have been coated in flour, DO IT AGAIN. Coat all shrimp in flour mixture for the second time. Set aside.
  4. Heat oil (at least 2 inches deep) until it reaches a temperature of 350 degrees. Once it reaches temperature, carefully add shrimp, one at a time (oil is HOT). Cook shrimp for about 4 minutes, turning over shrimp halfway through cooking time. When done, shrimp should be golden brown and crispy on the outside.
  5. Remove shrimp to a wire rack for just a second (with a paper towel underneath rack to catch drips).
  6. While hot, serve fried shrimp with a side of seafood cocktail sauce, and enjoy!
Notes
Substitute for self-rising flour: 1 cup all purpose flour, 1+ ½ teaspoons baking powder, ½ teaspoon salt. Directions: Measure 1 cup all purpose flour. Take OUT 2 teaspoons of that flour and discard. Add baking powder and salt, Stir to combine. This equals 1 cup total of self-rising flour!

 

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Sweet Chili & Garlic Glazed Salmon

As I write this, I am still savoring the memory and taste of the Sweet Chili & Garlic Glazed Salmon I fixed last night for dinner. It ranks right up there as one of the BEST pieces of salmon I’ve ever had (and I make salmon often!). UH-May-ZING!!!!Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
The recipe is so simple, yet I was amazed at just how fabulous it really was! My husband and I completely, 100% LOVED it! The recipe comes down to… marinate the salmon, then broil it! I know… EASY, RIGHT? Right. Yet… there is so much flavor… can you tell how excited I am to share this recipe with you today? While we were eating, I kept saying “this is soooo good”!

Here’s how to make this delicious dish:

Mix up the marinade in a shallow dish. The marinade consists of sweet chili sauce, orange marmalade (I used my homemade jam!), soy sauce, minced garlic and chopped green onion. EASY.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
In case you’re wondering, here is the sweet chili sauce I used. It can be found in the Asian section of most grocery stores.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

After mixing up the marinade, I reserved a bit of it in a separate container to drizzle over the finished salmon.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

I seasoned the salmon fillets with salt and pepper. Note: this is “skin on” salmon. Got a large piece for $17 dollars at Costco… cut it into 7 fillets. Each serving will cost about $2.50 each – cheaper (and healthier) than a Big Mac, and cheaper than ordering this in a restaurant!

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Place the salmon fillets into the marinade, SKIN SIDE UP.  *(Note: this recipe calls for 4 pieces of salmon; I only cooked 2 fillets, but made the same amount of sauce specified). Let the salmon marinade for at least an hour in the refrigerator. Do not turn salmon over.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Before cooking salmon, cover a cookie sheet with aluminum foil, then spray with non-stick spray. You will be glad you did this at the end of the baking time. Trust me. Clean up is a BREEZE, and the salmon will not stick to the pan!

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Place the marinated salmon fillets SKIN SIDE DOWN onto the foil. You can brush a tiny bit more of the marinade onto the fish, but be careful to NOT let the sauce “pool up” on the foil (cause it will burn!)

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Preheat your oven broiler. When hot, place the tray of salmon onto a MIDDLE RACK (about 5-6 inches away from the broiler unit). Broil for 7-10 minutes (mine took about 9 minutes), until the salmon is lightly browned and flakes easily. This is what it looked like when I removed pan from broiler.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Place salmon onto individual plates. Spoon a little of the reserved glaze over the top. I also added some toasted sesame seeds and a few more chopped green onions for garnish.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
Add a side dish or two… and BOOM!  It’s ready to eat… and let me tell you… this Sweet Chili & Garlic Glazed Salmon is FANTASTIC!

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
Sure hope you will consider making this amazing salmon. The sauce is so good, I could eat it by the spoonful. I am confident you will enjoy this salmon as much as we did!

Have a great day, and may God bless you with His presence-

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Recipe Source: http://therecipecritic.com/2015/02/sweet-chili-garlic-glazed-salmon/

Sweet Chili & Garlic Glazed Salmon
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 (6 ounce) pieces of salmon
  • ¼ cup sweet chili sauce (I used Mae Ploy)
  • 2 Tablespoons orange marmalade
  • 3 Tablespoons soy sauce
  • 2 Tablespoons green onions, minced
  • Salt and black pepper
  • Additional chopped green onions, for garnish
  • Toasted sesame seeds, for garnish (toast seeds in dry skillet 2-3 minutes on low, stirring often)
Directions
  1. Mix the sweet chili sauce, orange marmalade and soy sauce together in a shallow baking dish.
  2. Add the sliced green onions and minced garlic to the sauce. Stir well, to combine. Measure out approximately ¼ cup of the marinade; set aside (to drizzle over cooked salmon before serving).
  3. Lightly season the salmon fillets with salt and pepper. Place the fillets SKIN SIDE UP in marinade. Let the salmon marinate for at least 1 hour.
  4. Heat your oven broiler. Place an oven rack in the middle of oven (about 5-6 inches from the broiler).
  5. Cover a cookie sheet with aluminum foil; generously spray it with non-stick spray (this will make clean up a breeze!).
  6. Remove salmon from marinade. Let any extra liquid drain off, then put the salmon SKIN SIDE DOWN onto the aluminum foil. It's okay to brush a little extra marinade onto the salmon, but don't let it "pool up" onto the foil, because it will burn under the heat.
  7. Broil the salmon for 6-10 minutes, or until browned and easily flaked in the middle. (Mine took about 8 minutes). When done, remove from oven, and place salmon onto individual serving plates. Spoon some of the reserved marinade over the top of each piece. If desired, garnish with toasted sesame seeds and additional green onion slices Enjoy!.
Notes
Note: Prep time includes the hour of marinating salmon fillets.

 

 

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Dover Sole In A Browned Butter Lemon Sauce

So… I was walking through a local store the other day and found a package of frozen Dover Sole fillets on sale. I bought them and made this light and delicious recipe for Dover Sole In A Browned Butter Lemon Sauce (commonly called Dover Sole Meunière). I think $6.08 (my cost) is a good price for 2-3 main course servings (and it beats fast food)!Dover Sole In A Browned Butter Lemon Sauce / The Grateful Girl Cooks!
I found the recipe on Pinterest, and decided to give it a try. Sure glad I did, as my husband and I really thought the fish had a great taste, due to a browned butter sauce with fresh squeezed lemon juice, fresh parsley and oregano, cooked and spooned over the lightly browned pan cooked fish. Anytime I find a simple to prepare, good sounding recipe (with only a few ingredients) is a winning combo for me. Here’s how to make this:

The recipe calls for four (4 ounce) Dover sole fillets. The fillets are very thin, and my package contained 6 of them (a couple were small), so I made the whole package. Rinse and dry the fish, then lightly season each piece with salt and pepper. (*Note: Some recipes for this classic Dover sole dish call for dredging the fish in flour before cooking, but the recipe I was using did not, which is why I tried it!)

Dover Sole In A Browned Butter Lemon Sauce / The Grateful Girl Cooks!

Heat 2 Tablespoons butter in a large skillet on medium heat. Cook the butter until it turns a golden brown color ( a lot of the “foaming” will settle down).

Dover Sole In A Browned Butter Lemon Sauce / The Grateful Girl Cooks!

Gently add the fish pieces to the hot skillet. Cook 2-3 minutes on the first side (the bottom edges will begin to turn light brown). CAREFULLY turn the fish to the other side (the fillets are usually very thin…they will tear easily if you are not extremely careful). Continue cooking for 2-3 minutes on other side, until fish is done.  Carefully remove fish to a baking sheet; keep fish warm while you make the sauce.

Dover Sole In A Browned Butter Lemon Sauce / The Grateful Girl Cooks!

Without wiping out the skillet, add remaining 3 Tablespoons butter to the pan. Let it melt and cook until the butter has turned brown.  Once butter has a golden brown color, add the juice of one lemon (*Note: I cut a couple thin slices off before juicing to use as a garnish on finished fish), chopped fresh parsley and fresh oregano (oregano is totally optional, but adds a bit more flavor to the sauce). Stir to fully combine herbs and butter/lemon sauce.

Dover Sole In A Browned Butter Lemon Sauce / The Grateful Girl Cooks!

Remove sauce from stove. Place one or two fish fillets onto individual serving plates; spoon some of the sauce over the top of the fish. If desired, you can also garnish each portion with a thin slice of lemon.  I served the fish with a side of roasted broccoli/red peppers and some Easy Homemade Rice Pilaf.  And… in case you’re wondering…It was absolutely delicious (and NOT “fishy tasting”), filling, but not “gut-bomb” heavy!

Dover Sole In A Browned Butter Lemon Sauce / The Grateful Girl Cooks!

This was such a simple, delicious, easy meal to prepare. My husband and I agreed we will enjoy having this again!

Have a wonderful day… the sun is finally out here in Portland and it is stunningly gorgeous as I write this blog post. After several weeks of rain, I can honestly tell you we are THRILLED!

Dover Sole Ine A Browned Butter Lemon Sauce / The Grateful Girl Cooks!Recipe Adapted From:  http://www.coffeeandcrumpets.com/dover-sole-meuniere/

Dover Sole In A Browned Butter Lemon Sauce
 
Prep time
Cook time
Total time
 
Dover sole fillets, simply cooked, and drizzled in a browned butter lemon/herb sauce... easy to prepare and delicious!
As Prepared By:
Recipe type: Entree
Serves: 2-3 servings
Ingredients
  • 4-6 (4 ounce) Dover sole fillets
  • Salt and pepper
  • 5 Tablespoons butter, divided
  • Juice of 1 lemon (cut a couple thin slices for garnish before juicing, if desired)
  • 1 Tablespoon finely chopped parsley
  • ¼ teaspoon finely chopped fresh oregano (completely optional)
Directions
To cook fish:
  1. Rinse and dry pieces of fish. Lightly season each piece with salt and pepper.
  2. Melt 2 Tablespoons butter in a large skillet on medium heat until golden brown (and a lot of the "foaminess" has settled down a bit). Carefully add the fish fillets to the hot skillet. Cook for 2-3 minutes (the bottom edges of the fish will start to turn light brown in color).
  3. CAREFULLY turn the fillets with a large spatula (they will easily tear if not extremely careful). Continue cooking for 2-3 minutes on other side, until done, spooning melted butter over the top of fish as it cooks. Carefully remove fish to a large platter or dish, and keep warm while you make the sauce. Do not clean out the skillet.
  4. To make sauce:
  5. Using same skillet you cooked fish in, melt remaining 3 Tablespoons butter on medium heat. Let it cook until it turns golden brown (but do not let it burn). Add juice of lemon , chopped parsley, and oregano (if using) to skillet. Stir to combine ingredients. Remove pan from heat.
  6. Place 1-2 pieces of fish onto individual serving plate, then spoon some of the sauce and herbs over the top of the fish. Garnish with a thin slice of lemon and additional parsley, if desired. Enjoy!

 

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