Category: Seafood


Jan
2019

Sweet Chili Sesame Shrimp Zoodles

categories: Asian, Main Dishes, Seafood
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Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!
Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!

Since receiving a spiralizer appliance with a gift card I was given, it’s been fun to search and try some new recipes using spiralized veggies. We really enjoyed a couple recent meals which featured Kung Pao Zoodles and a delicious Spiralized Carrot Salad in Lemon Ginger Dressing!

This recipe for sweet chili sesame shrimp zoodles was a wonderful experiment for me. Using zucchini noodles instead of pasta cuts down on the carbs, and significantly reduces the total calories of this meal.

The large shrimp are a delicious low calorie source of protein, and the amazing Asian inspired sauce only has three ingredients! This recipe is totally EASY to prepare, and tastes GREAT! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Prepare The Zoodles

To make this dish, you will first need to spiralize the zucchini to make the noodles. If you have a spiralizer, process the zucchini using a spaghetti blade, for long noodles.  NOTE: If you do not own a spiralizer, you can use a vegetable peeler to peel the length of each zucchini, and slice into thin strands (spaghetti sized), if desired.

Place the “zoodles” into a colander, which is set on top of a large bowl.  Lightly sprinkle the zoodles with salt, and gently mix to combine.  Place the colander of zoodles (and bowl) into a refrigerator. Let the zoodles drain off their excess liquid for about 30 minutes.

When done, remove the zoodles from the fridge. Spread them out on a large dish towel. Blot the zoodles dry with another dish towel (or paper towels), trying to absorb most of the extra moisture. Set aside.

Zucchini is spiralized then patted dry to sweet chili sesame shrimp zoodles.

Make The Sweet Chili Sauce For The Sesame Shrimp Zoodles

The sweet chili sauce is VERY easy to make!  In a medium sized bowl, combine the sweet chili sauce (I used Mae Ploy), sesame oil, and low sodium soy sauce.

Whisk these 3 ingredients together until fully blended. Measure out 1/2 cup of the sauce, and transfer to another dish, to save for later!

Sweet chili sesame sauce is used to marinate shrimp for sesame shrimp zoodles.

Prepare The Shrimp

Rinse, peel and de-vein the shrimp (removing tails, as well). Drain well, then add the shrimp to the sweet chili sauce in the medium sized bowl. Toss the shrimp, to ensure they become fully coated with the sweet chili sauce.

Shrimp is cleaned, tails removed, then marinated in sweet chili sesame sauce for zoodles.

Cooking Sweet Chili Sesame Shrimp Zoodles

Spray a large skillet with non-stick spray, and turn heat to medium temperature. When the skillet is hot (but not smoking), add the shrimp in a single layer. NOTE: If making extra quantities of this dish, you can cook the shrimp in batches, re-spraying skillet between each batch.

Cook the shrimp on medium heat for 2 minutes, then turn the shrimp over and continue to cook the other side for 1-2 minutes. Spoon some of the sweet chili sauce over the top of each shrimp (the cooked side). Transfer the cooked shrimp to a plate, and cover, to keep warm.

The sesame shrimp is cooked in skillet, then removed from pan.

Turn the heat on the stove up to medium-high, and add the spiralized zucchini to the same skillet you cooked the shrimp in.

Cook the zoodles for 1 minute, then add the 1/2 cup of reserved sauce into the skillet. Give the zoodles a toss, to mix the sauce with the zucchini. Cook this mixture for 2 more minutes, tossing occasionally. Add the cooked shrimp to the skillet, and toss, to combine. Cook the sweet chili sesame shrimp zoodles until heated through ( a minute or two).

Zoodles are added to skillet, along with sesame shrimp and Asian sauce.

To Serve Sweet Chili Sesame Shrimp Zoodles

When the sweet chili sesame shrimp zoodles are heated through, they are ready to serve!  Use tongs to place zoodles and shrimp onto individual plates, or into serving bowls. Spoon any of the leftover sauce in the skillet onto the sesame shrimp zoodles, and garnish with sesame seeds and sliced green onions. Serve immediately, and enjoy!

Sweet chili sesame shrimp zoodles, served with green onion garnish, in white bowl.

Sesame seeds and green onions garnish the sweet chili sesame shrimp zoodles.

I really hope you will consider trying this delicious recipe for sweet chili sesame shrimp zoodles! We really enjoyed this meal, and trust you will, too! Have a wonderful day, friends.

Interested In More SHRIMP Recipes?

You can find all my seafood recipe in the Recipe Index, located at the top of the page. A few favorite shrimp recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: https://iowagirleats.com/2017/06/14/sweet-chili-sesame-shrimp-and-zoodles/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sweet Chili Sesame Shrimp Zoodles
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!
Category: Dinner, Seafood
Cuisine: Asian
Keyword: sesame shrimp zoodles
Servings: 2
Calories Per Serving: 391 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 medium zucchini , end trimmed
  • 7 Tablespoons sweet chili sauce , I used Mae Ploy
  • 1/4 cup low sodium soy sauce , or Tamari sauce
  • 1½ teaspoons sesame oil
  • 3/4 pound large shrimp , peel, deveined, patted dry
For Garnish (optional):
  • 1 stem green onion (scallion) , sliced
  • 1 teaspoon sesame seeds
US Customary - Metric
Instructions

  1. Spiralize the zucchini to make noodles. If you have a spiralizer, process the zucchini using a spaghetti blade.  NOTE: If you don't own a spiralizer, you can use a vegetable peeler to peel the length of each zucchini, and then slice into thin strands (spaghetti sized). Place zoodles in a colander, set on top of a large bowl.  Lightly sprinkle with salt; gently mix to combine.  Place the colander of zoodles (and bowl) into refrigerator. Let the zoodles drain their extra liquid for about 30 minutes. When done, spread zoodles onto a dish towel. Blot dry with another dish towel (or paper towels), trying to absorb any extra moisture. Set aside.

  2. In a medium sized bowl, combine the sweet chili sauce, sesame oil, and low sodium soy sauce. Whisk them together until fully blended. Measure out 1/2 cup of the sauce, and transfer to another dish, to reserve for later! 

  3. Rinse, peel and de-vein shrimp (removing tails, as well). Drain well, then add them to the sweet chili sauce in the medium sized bowl. Toss the shrimp, to ensure they become fully coated with the sauce.

  4. Spray a large skillet with non-stick spray, and turn heat to medium. When skillet is hot (but not smoking), add the shrimp in a single layer. NOTE: If making extra quantities, you can cook shrimp in batches, re-spraying skillet between each batch. Cook shrimp on medium heat for 2 minutes, then turn shrimp over and continue to cook for 1-2 minutes. Spoon a little bit of the sweet chili sauce over the top of each shrimp while cooking (cooked side). Transfer shrimp to a plate; keep warm.

  5. Turn the heat on stove to medium-high. Add zucchini noodles to the skillet you cooked the shrimp in. Cook for 1 minute, then add the reserved sauce. Give zoodles a toss, to coat with the sauce. Cook for 2 more minutes, tossing occasionally. Add cooked shrimp to the skillet, and toss, to combine. Cook until heated through (1-2 minutes), then transfer to serving plates.  Spoon any leftover sauce in the skillet onto the shrimp, and garnish dish with sesame seeds and sliced green onions. Serve immediately, and enjoy!

Recipe Notes

I used 2 green zucchini, and 1 yellow zucchini for this dish.

Nutrition Facts
Sweet Chili Sesame Shrimp Zoodles
Amount Per Serving (1 g)
Calories 391 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 428mg143%
Sodium 3002mg131%
Potassium 960mg27%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 36g40%
Protein 40g80%
Vitamin A 590IU12%
Vitamin C 59.6mg72%
Calcium 309mg31%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!


Jan
2019

Dover Sole Fillets with Mango Avocado Salsa

categories: Main Dishes, Seafood
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Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) and low-calorie meal, with seasoned pan-seared fish topped with a light, fresh salsa!
Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) meal, with seasoned pan-seared fish topped with light, fresh salsa!

Recently I was on the phone with my sister Julie, who lives in Florida. She told me about about a spice mixture for fish she had seen (and used) in a recipe for tilapia with papaya salsa. She read me the 4 easy ingredients for the spices from her cookbook, and I jotted them down.

We chatted a bit about fruit salsas using papaya or mango to top the fish, and it started me brainstorming once our call ended. I decided to create a recipe pulling this information together, but with a couple tweaks!

My slight twist was to use Dover sole (instead of tilapia) for the fish, and mango (instead of papaya) as the primary fruit for the salsa.

I’ve made FRUIT salsa several times over the years, so I used that as my inspiration. This recipe for Dover sole fillets with mango avocado salsa is the result! YUM!!!

The recipe itself is incredibly EASY to prepare. Dover sole fillets are lightly seasoned, pan-seared in a skillet, and then served with an absolutely delicious mango avocado salsa on top! This dish is quick to fix, low in calories, and huge in flavor! Here’s how easy it is to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Mango Avocado Salsa For the Dover Sole Fillets

To make the salsa, you will first need to place all the salsa ingredients except the mango and avocado in a medium sized bowl. These ingredients are mango (cut into cubes), avocado (cut into cubes), cilantro, red onion, bell pepper, lime juice, and jalapeño.

How To Cut A Mango Into Cubes For The Salsa

Mangoes have a very large pit in the center, so you need to cut from top to bottom on either side of the pit.

Once you have the mango cut, take a paring knife and carefully slice “grid lines” through the fruit, being careful to not cut all the way though the skin.

Once the cubes are cut, turn the mango inside out (the middle photo below), by holding both ends and flipping it with your fingers.

You can then easily cut the mango cubes off the skin, and add it to the salsa ingredients in bowl.

Cutting mango into cubes to make salsa for dover sole fillets.

How To Cut An Avocado Into Cubes For The Salsa

Slice the avocado from top to bottom. Remove seed (you can do this by carefully smacking a knife blade into the seed, then turning to twist and remove seed from avocado.

Using a paring knife, carefully cut gridlines both ways in each avocado half, being careful to not cut all the way through to the peel. Slice top to bottom, and side to side.

Once you have the gridlines cut both ways, take a large spoon, and carefully go around the edges of the avocado, and scoop out the cubes. Add them to the mango salsa in the bowl.

Cutting avocado into cubes to add to mango salsa for dover sole fillets.

Give the mango avocado salsa a stir. The photo below shows what the mango avocado salsa (for the dover sole fillets) looked like once combined.

Mango avocado salsa, which will top the cooked dover sole fillets.

Prepare The Dover Sole Fillets

Combine the spice mix for the Dover sole fillets in a small bowl.  The spice mix only has four ingredients: Salt, ground coriander, paprika, and a tiny bit of cayenne pepper.

Spice rub is mixed together to season dover sole fillets.

Lay the Dover sole fillets out, and blot them dry with a paper towel.

Dover sole fillets are patted dry before adding the seasoning.

Sprinkle each of the Dover sole fillets lightly with the spice mix.  Heat the olive oil in a large skillet on medium heat. Once the oil is hot (but not smoking), carefully add the fish..

You can cook the Dover sole fillets in batches, if necessary, because they will cook quickly. After a couple minutes you’ll see the bottom edges of the fish are getting golden and crispy.

Carefully turn the fish over. Continue cooking the other side until done (this will only take a couple minutes).

The lightly seasoned dover sole fillets are pan-seared in skillet.

Dover sole fillets are carefully turned over to cook the other side, once browned.

Ready To Serve And EAT!

When the Dover sole fillets are cooked through, remove from skillet, and transfer to individual serving plates.  Top each serving with a good sized portion of the mango avocado salsa, and serve!

The mildly seasoned Dover sole fillets pair really well with the creamy avocado, the sweet mango, and the other flavorful salsa ingredients!  Every bite of this dish tasted wonderful, and we enjoyed it with some steamed rice on the side!

Dover sole fillets with mango avocado salsa are served, with rice on the side.

The cooked dover sole fillets are topped with mango avocado salsa to serve.

I really hope you will try this delicious recipe for Dover sole fillets with mango avocado salsa! May you, and those you love, enjoy this “made with love” meal! Have a GREAT day!

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful seafood dishes to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: The cookbook titled “Favorite Brand Name Recipes-All New Low Carb”, Volume 7- #27, Published by Publications International, LTD, 2003, page 42

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Dover Sole with Mango Avocado Salsa
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 
Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) meal, with seasoned pan-seared fish topped with light, fresh salsa!
Category: Entree-Seafood
Cuisine: American
Keyword: Dover sole fillets
Servings: 4
Calories Per Serving: 198 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Mango Avocado Salsa:
  • 1 large mango , peeled, cubed
  • 1/3 cup cilantro , chopped
  • 1/4 cup red onion , chopped
  • 1/4 cup green bell pepper , chopped
  • 1/2 medium jalapeno , seeded, finely chopped
  • 1/2 large lime (juice of)
  • 1 avocado , peeled, cubed
For Fish:
  • 1 Tablespoon olive oil , to cook fish in
  • 4 (4 oz. each) Dover Sole fillets (skinless)
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper , or more if you want heat
US Customary - Metric
Instructions

  1. Prepare the mango avocado salsa, by gently mixing all ingredients in a medium sized bowl. (see blog post for tips on cubing the mango and avocado). Set aside.

  2. Combine the spice mix (paprika, salt, cayenne, coriander) in a small bowl.

  3. Blot fillets dry with paper towels. Sprinkle each fillet lightly with the spice mix, and pat down.  Heat olive oil in a large non-stick skillet on medium. Once oil is hot (but not smoking), carefully add the fish. Cook the fish in batches, if necessary, because they will cook quickly. After a couple minutes the bottom edges will be golden in color and crispy. Carefully turn the fish over. Continue cooking the other side until done (this will only take a couple minutes).

  4. When the Dover sole fillets are cooked through, remove from skillet, and transfer fish to individual serving plates.  Top each serving with a good sized portion of the mango avocado salsa, and serve! Enjoy!

Nutrition Facts
Dover Sole with Mango Avocado Salsa
Amount Per Serving (1 fillet with salsa)
Calories 198 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 51mg17%
Sodium 776mg34%
Potassium 467mg13%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 15g30%
Vitamin A 505IU10%
Vitamin C 13.6mg16%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) meal, with seasoned pan-seared fish topped with light, fresh salsa!


Nov
2018

Roast Cod with Garlic Bacon Butter

categories: Main Dishes, Seafood
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Roast Cod with Garlic Bacon Butter is pan-seared, then finished in the oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!
Roast Cod with Garlic Bacon Butter is pan-seared, then finished in an oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!

Recently I found a recipe for roast cod on Pinterest that sounded good, so decided to make the dish for my husband and I. The part of the recipe that intrigued me was the seasoned garlic butter that topped the fish.

The original recipe called for a small amount of proscuitto to help flavor the garlic butter. When I made the roast cod, I didn’t have any proscuitto laying around my kitchen, begging to be used (story of my life).

However, I DID have bacon!  Since everything is better with bacon, I decided to improvise! A strip of bacon was cut into tiny pieces, quickly fried until crisp, then drained. I used the bacon in place of the proscuitto, and BOOM! This was a FANTASTIC substitute!

Scroll Down For A Printable Recipe Cad At The bottom Of The Page

Make The Garlic Bacon Butter For Roast Cod

To make the garlic bacon butter, place the ingredients in a small bowl. The ingredients include softened butter, flat leaf parsley, garlic, shallots, Dijon mustard, crisp, cooked and crumbled bacon, flour, salt and pepper. Stir well, to combine ingredients.

Mixing up the garlic bacon butter seasoning for roast cod, in small bowl.

Once the seasoned butter ingredients were combined, I added fresh squeezed lemon juice. Mix the butter once again to incorporate the juice, then set aside.

Fresh lemon juice is added to garlic bacon butter for roast cod.

Prepare The Fish

Lightly season the skinless cod fillets on one side with salt and pepper.   NOTE: The recipe, as written serves 4. However, I only cooked TWO pieces of cod for my husband and I, so my photos reflect that.

Cod fillets are seasoned with salt and pepper before roasting.

Heat canola (or vegetable oil) on medium high heat in a deep, large OVENPROOF skillet. I used a heavy cast iron skillet to cook the fish. Once the oil is very hot (but not smoking), add the fish.  Cook the seasoned cod fillets for 4 minutes without disturbing. After 4 minutes, carefully turn fillets over with a spatula. Cook cod fillets for 1 more minute.

Cod is pan-seared to a golden brown in skillet, before roasting in oven.

Tip For Cooking The Cod Fillets

TIP: The oils in the skillet may pop quite a bit, so you may find it helpful to use a splatter screen on top of the skillet to reduce any mess.

Roast cod is turned over in skillet halfway through the cooking process.

A splatter screen helps the oil not to splash out while cooking roast cod.

Continue Cooking The Cod

Flip fillets back over to the original side cooked (it should have the best color). Place a Tablespoon of the garlic bacon butter mixture on top of each piece of fish. Immediately put the ovenproof skillet and fish (uncovered) into a preheated 450°F oven. Roast cod in the oven for about 3 minutes, or until the fish is just cooked through.  Remove pan with roast cod from oven.

Roast cod is topped with garlic bacon butter, then put into oven to finish cooking.

Add any leftover garlic bacon butter to the hot skillet. It will melt, and you can spoon the sauce over the roast cod when serving, for extra flavor!

Garlic bacon butter is added to skillet to melt, so it can be drizzled on roast cod.

Time To Eat Roast Cod With Garlic Bacon Butter

The roast cod was served with a green salad and some garden peas on the side. Ooh, the garlic bacon butter topping on the roast cod gave so much FLAVOR to the fish!

My husband and I absolutely LOVED our dinner! The pan-seared, roast cod was cooked perfectly, flaked easily, and tasted incredible, thanks to that yummy garlic bacon sauce!

Roast cod with garlic bacon butter is served with a salad and green peas.

TIP: When serving, if you want to “garnish” the fish a bit more, you can always add a couple slices of lemon to “pretty it up”. It’s not necessary, but would add another pop of color to the dish!

Roast cod with garlic bacon butter on a plate with peas and a green salad.

It really was easy to make this roast cod with bacon garlic butter! Hope you will consider making this delicious seafood dish for those you love.

Want More Recipes Using Cod Fillets?

If you enjoy cooking with cod fillets, I’ve got a few others!  I’m confident you will enjoy these recipes, too! They are very good, and are wonderful dishes that use this mild flavored fish.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: Alfred Portale, for Coastal Living, Gotham Bar and Grill, New York City, at https://www.myrecipes.com/recipe/roast-cod-with-garlic-butter

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Roast Cod with Garlic Bacon Butter
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 

Roast Cod with Garlic Bacon Butter is pan-seared, then finished in the oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!

Category: Dinner, Seafood
Cuisine: American
Keyword: roast cod
Servings: 4
Calories Per Serving: 358 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Garlic Bacon Butter:
  • 1/4 cup butter , softened
  • 1 large garlic clove , peeled and minced
  • 1½ Tablespoons flat leaf parsley
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1 slice bacon , cooked till crispy, crumbled
  • 1 Tablespoon all purpose flour
  • 2 Tablespoons lemon juice , fresh squeezed
  • 1/8 teaspoon Salt , to taste
  • 1/8 teaspoon Black Pepper , to taste
For Cod
  • 4 7 ounce pieces cod fillets , skinless
  • 2 Tablespoons vegetable or canola oil
  • Lemon wedges (optional garnish)
  • Salt & pepper , to lightly season fish
US Customary - Metric
Instructions
Make Garlic Bacon Butter

  1. Place the ingredients in a small bowl (softened butter, flat leaf parsley, garlic, shallots, Dijon mustard, crisp, cooked and crumbled bacon, flour, salt and pepper. Stir to combine ingredients well. Once combined, add fresh squeezed lemon juice. Mix butter once again to incorporate juice, then set aside.

Cook Cod Fillets

  1. Preheat oven to 450°F. Lightly season skinless cod fillets with salt and pepper.

  2. Heat canola (or vegetable oil) on medium high heat in a deep, large OVENPROOF skillet. Once oil is very hot (but not smoking), add the fish.  Cook the cod fillets for 4 minutes without disturbing. After 4 minutes, carefully turn fillets over with a spatula. Cook cod fillets for 1 more minute. TIP: The oils in the skillet may pop quite a bit, so you may find it helpful to use a splatter screen on top of the skillet to reduce any mess.

  3. Turn fillets back over to the original side cooked. Place a Tablespoon of garlic bacon butter mixture on top of each piece. Immediately put ovenproof skillet with fish (uncovered) into a preheated 450°F oven. Roast cod in oven for 3 minutes, or until the fish is just cooked through.  Remove skillet from oven. Add any leftover garlic bacon butter to the hot skillet. It will melt, and you can spoon the sauce over the roast cod when serving, for extra flavor! Enjoy!

Recipe Notes

NOTES: If you wish to use proscuitto instead of bacon, use 1½ Tablespoons minced proscuitto (no need to cook).

Nutrition Facts
Roast Cod with Garlic Bacon Butter
Amount Per Serving (1 g)
Calories 358 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 119mg40%
Sodium 325mg14%
Potassium 830mg24%
Carbohydrates 2g1%
Protein 36g72%
Vitamin A 560IU11%
Vitamin C 6.8mg8%
Calcium 35mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roast Cod with Garlic Bacon Butter is pan seared, then finished in the oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!


Sep
2018

Citrus Marinated Swordfish Kabobs

categories: For The BBQ Grill, Main Dishes, Seafood
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Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ outside, or inside on a griddle.Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.

My husband bought a small swordfish steak. ONE. There are two of us. Go figure! Swordfish can be a bit expensive (one 7 ounce piece of swordfish cost just under $10), so I needed to figure out something to do with just one piece of fish (cause I sure wasn’t going back to the store for another). Then it came to me… kabobs! By cutting it into smaller pieces and adding vegetable chunks, there would be plenty for BOTH of us! Aha!

I have used swordfish before, including in my recipe for Swordfish in Lemon Garlic Sauce, but I wanted to try something different. I recently had made a citrus Dijon salad dressing for a mixed green salad. It was so good I decided it would be a PERFECT sauce to make with swordfish kabobs, so I decided to go for it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Citrus Marinated Swordfish Kabobs

Cut the swordfish steak into 16 bite sized cubes (4 used per skewer).

Swordfish steak cut into cubes for kabobs.

Cut the red and green bell peppers and the red onion into approximate 2″ pieces (about the same size as the swordfish cubes).

Purple onion, red and green bell peppers are cut for kabobs

Threading The Kabobs

Thread the swordfish and vegetable pieces onto skewers, alternating vegetables and fish.  If you are grilling indoors on flat surface / griddle, there is no need to treat skewers.

NOTE: If grilling the citrus marinated swordfish kabobs outside using wood skewers, you will need to soak the wooden skewers for 30 minutes fully submerged in water. Do this step prior to adding the fish and veggies, to prevent burning the skewers up, once over an open flame.

Swordfish and vegetables are threaded onto skewers for kabobs.

Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs “marinate” in the sauce for a bit, while you get your outside BBQ started, or heat up your griddle.

Swordfish kabobs are brushed with citrus sauce before grilling

Cooking The Kabobs

Heat the griddle (or outside BBQ) with a tiny bit of oil on medium high heat.  Once the grill is hot, add the kabobs. You should hear them sizzle when they hit the hot grill.

Citrus marinated swordfish kabobs are cooked on griddle.

Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes).

TIP: If a piece of the fish isn’t fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the chunks of veggies prevent a few pieces of swordfish from being seared on outside; this is the best way I’ve found to solve that issue.

Swordfish kabobs are turned as they cook on griddle.

Pressing down on kabobs with fork to ensure all sides brown.

Time To EAT!

Once citrus marinated swordfish kabobs are fully cooked through, carefully remove them from the grill, and serve! Each serving is two skewers of swordfish and veggies! I served them with steamed broccoli, yellow squash and carrots, and rice on the side. YUM.

Two citrus marinated swordfish kabobs on plate with vegetables and rice on side.

I really hope you will enjoy these citrus marinated swordfish kabobs… we sure did!  By using only ONE swordfish steak between the two of us, it saved some money, too! It was a great way to eat a lot of veggies and healthy fish; all in all it was a very light, DELICIOUS meal! Have a fantastic day!

Looking For More SEAFOOD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a great variety of seafood recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Citrus Marinated Swordfish Kabobs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.
Category: Main Course, Seafood
Cuisine: American
Keyword: citrus marinated swordfish kabobs
Servings: 2
Calories Per Serving: 364 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 swordfish steak (approx. 7 ounces)
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 1/4 small red onion
For Citrus Marinade:
  • 2.5 Tablespoons orange juice (fresh squeezed)
  • 1.5 teaspoons orange zest
  • 3/4 Tablespoon honey
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon onion powder
  • 2.5 Tablespoons vegetable oil
  • 2 teaspoons poppyseeds
US Customary - Metric
Instructions

  1. Cut the swordfish steak into 16 bite sized cubes (4 used per skewer). Cut the bell peppers and onion into approximate 2" wedges (about the same size as the swordfish cubes). 

  2. Thread swordfish and vegetables onto skewers, alternating vegetables and fish.  If you are grillng indoors on flat surface, no need to treat skewers. If grilling outside and using wood skewers, you will need to soak the wooden skewers for 30 minutes, (fully submerged in water) prior to adding fish and veggies, to prevent burning once over an open flame.

  3. Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs sit and "marinate" in the sauce for a bit, while you get your outside BBQ started or heat up your griddle.

  4. Heat griddle (or outside BBQ) with a tiny bit of oil on medium high heat.  Once hot, add kabobs. You should hear them sizzle once they hit the grill. Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes).  TIP: If a piece of the fish isn't fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the veggies prevent a few piecesfrom being seared on outside; this is the best way I've found to solve that issue.

  5. Once kabobs are fully cooked through, carefully remove them from the grill, and serve! Enjoy!

Nutrition Facts
Citrus Marinated Swordfish Kabobs
Amount Per Serving (1 (2 skewers))
Calories 364 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 65mg22%
Sodium 236mg10%
Potassium 621mg18%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 10g11%
Protein 20g40%
Vitamin A 1455IU29%
Vitamin C 89.7mg109%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to in on your Pinterest boards!Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.


Aug
2018

Parmesan Crust Baked Cod

categories: Main Dishes, Seafood
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Parmesan Crust Baked Cod features fish fillets, coated with butter and a seasoned flour/cornmeal Parmesan cheese topping to form a crust, then baked until done!
Parmesan Crust Baked Cod features fish fillets, coated with butter and a seasoned flour/cornmeal Parmesan cheese topping to form a crust, then baked until done!

Do you enjoy seafood? If I’m being honest, it would not be my first choice at any restaurant… but I am always on the lookout for new ideas for preparing fish (in this case COD), since it is so good for you, and is low in calories.

I found this recipe for Parmesan crust baked cod online and decided to make it for my husband and myself for dinner recently. The recipe, as written, serves 4 (but I cheated and cut the recipe in half since there were only two of us here to eat it). Parmesan crust baked cod is an extremely easy dish to prepare, which is always a plus, in my opinion!

Cod is a very mild in flavor fish that flakes easily when cooked. I’ve used it in other recipes including Beer Battered Fish and Chips, and Chili, Lime and Cumin Cod.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Parmesan Crust Baked Cod

Mix together flour, cornmeal and spices on a shallow dish. I use a dinner plate and just mixed ingredients with my fingers.  Rinse the cod fillets, then pat them dry on a paper towel.

Flour/cornmeal coating readied for fresh cod fillets

Melt the butter in a medium sized bowl, then dip each piece of fish, one at a time in the butter. Let excess butter drip back into bowl, then place fish into seasoned flour/cornmeal mixture on plate. Turn to cover both sides of the cod with the seasoned flour mixture. Place coated fish into a baking dish. Repeat process with other fillets until all are coated and in the baking dish.

Cod is dipped in butter, than coated with flour mixture before baking

Drizzle fish pieces with the remaining melted butter. Sprinkle with shredded Parmesan cheese to cover top of fish.

Bake The Fish

Bake in a preheated 450° oven for 12-14 minutes. When done, the Parmesan topping will be golden brown in color, and the fish will flake very easily when tested with a fork. I sprinkle it with a few dried parsley flakes right before serving (optional).

Parmesan crust baked cod, hot out of the oven!

Time To Serve the Parmesan Crust Baked Cod

I served the Parmesan crust baked cod with homemade Broccoli au Gratin Rice Pilaf and a simple green salad on the side.

Parmesan crust baked cod served with salad and rice pilaf

Baked cod with Parmesan crust is served with salad and rice pilaf

Hope that you will consider trying this recipe for Parmesan crust baked cod. It’s always nice to try new low calorie recipes for fish, and find ones you enjoy. Thanks for stopping by, and I hope you will come back again soon. Have a great day!

Looking For Recipes Using COD?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. I have quite a few, including several that feature cod, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a great day!

Author's signature

Recipe Adapted From: http://www.dierbergs.com/Recipes/Recipes/P/Pa/Parmesan/Parmesan-Baked-Cod

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Parmesan Crust Baked Cod
Prep Time
6 mins
Cook Time
14 mins
Total Time
20 mins
 
Parmesan Crust Baked Cod features fish fillets, coated with butter and a seasoned flour/cornmeal Parmesan cheese topping to form a crust, then baked until done!
Category: Dinner
Cuisine: American
Keyword: parmesan crust baked cod
Servings: 4
Calories Per Serving: 171 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound cod (4 four-ounce fillets)
  • 2 Tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons cornmeal
  • 2 Tablespoons flour
  • 1/2 teaspoon onion powder
  • 2 Tablespoons Parmesan cheese (grated)
US Customary - Metric
Instructions
  1. Mix together flour, cornmeal and spices on a shallow dish (I used a dinner plate and just mixed ingredients with my fingers).  Rinse the cod fillets, then pat them dry on a paper towel.
  2. Melt the butter in a medium sized bowl, then dip each piece of fish, one at a time in the butter. Let excess butter drip back into bowl, then place fish into flour mixture on plate. Turn to cover both sides of the cod with the seasoned flour mixture. Place coated fish into a baking dish. Repeat process with other fillets.
  3. Drizzle fish pieces with the remaining melted butter. Sprinkle with shredded Parmesan cheese to cover top of fish.

  4. Bake in a preheated 450° oven for 12-14 minutes. When done, the Parmesan topping will be golden brown in color, and the fish will flake very easily when tested with a fork. Sprinkle with dried parsley right before serving, if desired Enjoy!

Nutrition Facts
Parmesan Crust Baked Cod
Amount Per Serving (1 piece)
Calories 171 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 65mg22%
Sodium 296mg13%
Potassium 468mg13%
Carbohydrates 3g1%
Protein 21g42%
Vitamin A 240IU5%
Vitamin C 1.2mg1%
Calcium 48mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Parmesan Crust Baked Cod features fish fillets, coated with butter and a seasoned flour/cornmeal Parmesan cheese topping to form a crust, then baked until done!


Apr
2018

Grilled Fish Tacos with Baja Sauce

categories: Main Dishes, Mexican / Southwestern, Seafood
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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!
You're gonna LOVE these grilled fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!

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!). Today I want to share the recipe with you, so you can enjoy them, too! Here’s how to make the:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Kind Of Fish Can Be Used?

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!

Make The Slaw

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

Make Baja Sauce For The Fish Tacos

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

Prepare And Grill The Fish

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

Put The Fish Tacos Together

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, ordered fish tacos, and proudly came home and announced to me that my fish tacos were better 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!

Looking For More Mexican Or Southwest-Inspired Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many Mexican or Southwest-inspired recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

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Grilled Fish Tacos with Baja Sauce
Prep Time
15 mins
Cook Time
8 mins
Marinating
1 hr
Total Time
1 hr 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
Keyword: fish tacos
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
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 8 corn tortillas (8" round) , warmed
For Slaw:
  • 1½ cups green cabbage , finely shredded
  • 1½ 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
  • 1½ teaspoons adobo sauce
Extra ingredients:
  • 2 large avocado , peeled, halved, sliced into 16 pieces
  • 8 teaspoons cilantro , chopped (for garnish)
US Customary - Metric
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*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 66mg22%
Sodium 1431mg62%
Potassium 654mg19%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Vitamin A 840IU17%
Vitamin C 22.3mg27%
Calcium 87mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!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!


Apr
2018

Pan-seared Rockfish with Fresh Herbs

categories: Main Dishes, Seafood
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Pan-seared rockfish is cooked in seasoned browned butter, and topped with fresh herbs in this delicious, low calorie seafood dish!
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!

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)!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

True Story

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 grocery store. He told me he bought some of the fish, and how cool it was that the seafood manager even tucked in 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 did what any befuddled person would do in this situation and looked it up online.

What Is Rockfish?

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!

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, very light in flavor, and it was a big hit! Who knew?

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

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!

How To Make Pan-Seared Rockfish with Fresh Herbs

Start with the fish. Duh. Here are the rockfish fillets, freshly unwrapped.  The seafood manager generously tucked in some fresh 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 takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color. Move the herbs over to the side of skillet, and carefully turn the fish over, and continue cooking.

Pan-searing fish with fresh herbs in skillet

While the pan-seared rockfish cooks, occasionally spoon some of the melted butter over the pieces of fish. This adds so much flavor to the fish. Don’t skip this step!

Spooning melted butter over golden brown rockfish fillets in skillet

After spooning butter over fish, place the herbs back on top. Continue cooking the rockfish 3-4 additional minutes until done, or it flakes easily. Discard the cooked pieces of rosemary, thyme and dill. Transfer the 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

Time To EAT!

Your pan-seared rockfish is now ready to eat! To serve, I garnish each piece of rockfish with a couple lemon slices and a FRESH twig of rosemary and dill. The fresh herbs make 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 great day, and please come back again soon.

Looking For More ROCKFISH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes for rockfish, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day!

Author's signature

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Pan-seared Rockfish with Fresh Herbs
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
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
Cuisine: American
Keyword: rockfish
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
US Customary - Metric
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*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 100mg33%
Sodium 496mg22%
Potassium 566mg16%
Carbohydrates 1g0%
Protein 26g52%
Vitamin A 475IU10%
Vitamin C 10.6mg13%
Calcium 28mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!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!


Dec
2017

Garlic Parmesan Pasta and Shrimp

categories: Italian, Main Dishes, Seafood
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Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.
Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

Garlic Parmesan Pasta and Shrimp is totally DELICIOUS! I found the recipe for the pasta sauce on Pinterest, and because it was fairly similar to the sauce I usually make, I decided to try it. Pan-seared shrimp were added to the pasta, 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:

Scroll down for A Printable Recipe Card At The Bottom Of The Page

Pan-Sear The Shrimp

Peel and de-vein the shrimp, and then season them lightly with salt and pepper. Heat olive oil in a large skillet on medium heat, and add the shrimp.

Sear the shrimp on both sides of olive until done, turning to cook both sides. This will take about 3-5 minutes total, and they will turn pink as they cook. Set the cooked shrimp aside and cover.

Shrimp is pan-seared in olive oil before adding to sauce.

Make The Garlic Parmesan Sauce For The Pasta

Heat olive oil on medium-high in a large skillet. Add the minced garlic to the hot oil, and cook for about a minute, stirring often to prevent burning.  Now add the butter, chicken broth and milk, and whisk these together while the butter melts.

Cooking the garlic parmesan sauce for the pasta.

Add UNCOOKED Fettucine to The Sauce

Place the uncooked fettucine noodles into the sauce, in the skillet. I used my fresh homemade pasta, made from scratch (yippee!). Season to taste, with salt and pepper. 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 the pasta and sauce occasionally while it cooks! Once the pasta is cooked through, add some fresh grated Parmesan cheese. Stir well, to combine.  If you find the sauce has thickened too much, simply add a bit more milk, until it’s the thickness you desire.

Uncooked fettucine noodles are added to the sauce and cooked until done.

Add The Cooked Shrimp To The Garlic Parmesan Pasta

Add the cooked shrimp to the pasta and sauce in the skillet. Stir to combine, and cook only until the shrimp are heated through (1-2 minutes).

The pan-seared shrimp are added to the pasta and sauce in a skillet.

Time To Serve The Garlic Parmesan Pasta and Shrimp!

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

Garlic parmesan pasta and shrimp is garnished with parsley and served.

A serving of garlic parmesan pasta and shrimp, in a white bowl.

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, and I hope you will give this dish a try!

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of pasta recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

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Garlic Parmesan Pasta and Shrimp
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

Category: Entree
Cuisine: Italian
Keyword: parmesan pasta and shrimp
Servings: 4 servings
Calories Per Serving: 506 kcal
Author: JB @ 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)
US Customary - Metric
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*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 356mg119%
Sodium 1497mg65%
Potassium 437mg12%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 4g4%
Protein 36g72%
Vitamin A 380IU8%
Vitamin C 14.4mg17%
Calcium 346mg35%
Iron 3.9mg22%
* 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 is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.


Oct
2017

Cod with Hoisin Glaze

categories: Main Dishes, Seafood
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Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).

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!

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 hoisin sauce! The fish was also really low in calories, or if you’re a WW member, it only had 2 Smart Points. Here’s how simple it is to make this delicious seafood dish:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make Cod With Hoisin Glaze

Preheat your oven to 425 degrees F. Rinse the pieces of fish, then pat them dry with paper towels. Set them aside while you make the hoisin glaze.

Pieces of cod on plate are patted dry before coating with sauce.

Make Hoisin Glaze For The Cod

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

The ingredients for the hoisin glaze for the cod are mixed in a small bowl.

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

Each piece of cod with hoisin glaze are covered in sauce.

Once the cod is completely covered with hoisin glaze, it is ready to bake.

Bake The Cod With Hoisin Glaze

Spray a baking pan with some non-stick baking spray. Place the cod pieces in the dish, in a single layer. Bake the fish at 425 degrees between 8-12 minutes, until the cod with hoisin glaze is cooked through. When done, the fish should no longer be translucent looking in the very center.

NOTE: The baking times will vary, based on the thickness of the cod you’re using, so check them at 8 minutes, and keep an eye on it until they’re cooked through.

Cod with hoisin glaze is baked in a single layer in baking dish.

Once the cod with hoisin glaze is done baking, remove the pan from oven. Transfer the cod onto individual serving plates. Drizzle the fish with additional hoisin glaze, if desired, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!

When cod with hoisin glaze is done baking, it's topped with cilantro and sesame seeds and served.

See how quick and easy that was?  You can have delicious, healthy cod with hoisin glaze on the table in just about 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!

Looking For More Recipes Using COD?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you are looking for more cod recipes, may I suggest a few recipes:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From:  https://www.weightwatchers.com/us/recipe/cod-with-hoisin-glaze/5626a63af79cf9120df3b2c3

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

Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).

Category: Entree-Seafood
Cuisine: Asian
Keyword: cod with hoisin glaze
Servings: 2 servings
Calories Per Serving: 171 kcal
Author: JB @ 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
US Customary - Metric
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. 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.

  3. 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.
  4. 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*
Fat 2g3%
Cholesterol 73mg24%
Sodium 221mg10%
Potassium 702mg20%
Carbohydrates 4g1%
Sugar 2g2%
Protein 30g60%
Vitamin A 70IU1%
Vitamin C 1.7mg2%
Calcium 35mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).

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Jul
2017

Shrimp Scampi

categories: Italian, Main Dishes, Seafood
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You’re gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!
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!

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:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Shrimp Scampi

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.

Pasta cooking in large pot, in order to serve with the shrimp scampi.

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.

Butter, garlic and olive oil are heated in skillet before adding shrimp.

Cook The Shrimp

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

Seasoned shrimp are added to the butter and lemon shrimp scampi sauce.

Cook the shrimp scampi, stirring often, and cooking both sides. Continue to cook the shrimp for a total of about 5-6 minutes, until the shrimp turn pink in color.

All of the seasoned shrimp are cooking in skillet.

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes to the shrimp scampi. Stir well, to fully combine all the ingredients. Sorry the photo below is a bit blurry. I must have been in a hurry to eat!

Cooking the shrimp scampi with lemons, lemon zest and parsley in a skillet.

By now the pasta should be done cooking. Drain the cooked pasta, then place it back into the pot.  Add the shrimp scampi and the sauce to the pasta.  Mix the ingredients well, so that all the pasta is coated with sauce.

Serve The Shrimp Scampi

Serve the shrimp scampi at once, while hot, and enjoy the wonderful flavors of this classic Italian seafood dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

A portion of shrimp scampi is garnished with fresh parsley and lemon slices, to serve.

The shrimp scampi meal is served, and is ready in about 30 minutes!

The shrimp scampi 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! Have a great day, and come back again soon.

Looking For More SHRIMP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious shrimp recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

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Shrimp Scampi
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!

Category: Entree
Cuisine: Italian
Keyword: shrimp scampi
Servings: 3 servings
Calories Per Serving: 652 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon Vegetable oil
  • 2 teaspoons salt (divided)
  • 1/2 pound linguini or spaghetti
  • 3 Tablespoons butter
  • 2½ Tablespoons olive oil
  • 1½ Tablespoons minced garlic (approx 4 large cloves)
  • 1 pound large shrimp , peeled and deveined
  • 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
US Customary - Metric
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*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 411mg137%
Sodium 2060mg90%
Potassium 382mg11%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 3g3%
Protein 41g82%
Vitamin A 935IU19%
Vitamin C 31.6mg38%
Calcium 255mg26%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!

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