Category: Seafood

Salmon In Spinach Cream Sauce

Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you’ll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).
Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

If you’re looking for a simple salmon recipe that is easy, pretty quick to prepare, AND tastes wonderful, here it is!

Boneless, skinless salmon fillets are pan-seared in hot oil until browned on both sides. They are served on top of (and garnished with) a easy-to-make creamy, garlic, spinach and sun-dried tomato sauce.

The convenient thing is this entire dish can be made using only ONE skillet, which also makes for easy clean up. YES!!! I found the original recipe on the Harry and David blog, made a few changes, and we really have enjoyed this lovely meal.

The salmon is super delicious, and it’s perfect for serving on a busy night, without investing a lot of time or trouble making it! That a winning combination in my book.

The recipe as written below makes two servings, but is VERY EASY to adapt for more servings. Here’s how to make it.

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

Prepare The Salmon Fillets

Pat the salmon fillets dry using paper towels to absorb the moisture. Sprinkle seasoning salt on top of each piece, dividing it evenly between the fillets.

Boneless, skinless salmon fillets are patted dry, then seasoned lightly.

Heat olive oil in a skillet on Medium heat until it is very hot, but not smoking. Lay the salmon fillets in the hot skillet with the seasoned side down.

Cook the salmon for 3-4 minutes without moving, then carefully turn the fillets to the other side, using a spatula. The salmon should be nicely browned.

Continue to cook the salmon for another 3-4 minutes or until it is fully cooked through, and flakes easily. Transfer the salmon fillets to a platter and cover with foil, to keep them warm.

Two salmon fillets cook, seasoned side down, in hot oil in a skillet.The salmon fillets are flipped over to cook the other side.

Make The Spinach Cream Sauce

Use the same skillet (without rinsing) to make the spinach cream sauce. Turn the heat down to LOW. Stir minced garlic into the hot skillet, and cook it for 30 seconds, stirring often so it doesn’t burn.

Add baby spinach, heavy whipping cream, and chopped, sun-dried tomatoes. NOTE: The sun-dried tomatoes should be the type that are packed in olive oil. Lightly drain them and chop before adding them to the sauce.

Toss gently until these ingredients are combined. Stir often and cook on LOW heat only until the spinach has wilted. This will only take 2-3  minutes (don’t let the cream boil).

Sauce is made with garlic, whipping cream, spinach and sun-dried tomatoes.The sauce is done when the spinach has wilted in the skillet.

Transfer the salmon fillets back into the skillet on top of the spinach cream sauce, and then cover the skillet with a lid or foil.

Heat on LOW only until the salmon is re-heated through (1-2 minutes), being careful to not let the cream sauce boil.

Cooked salmon fillets are put back into skillet on top of the spinach sauce.

Serve The Salmon In Spinach Cream Sauce

To serve the salmon in spinach cream sauce, spoon a small amount of the spinach sauce on the serving plate.

Place a salmon fillet on top of the sauce, and then spoon additional spinach cream sauce on top of the fish. Repeat this with the other fillet (or fillets) and serve immediately.

Serve the salmon in spinach cream sauce with your favorite sides while hot, and enjoy this wonderful, decadent looking main dish!  

Salmon In Spinach Cream Sauce, served with rolls and peas on the side.A serving of salmon in spinach cream sauce, served on a white plate.

I’m confident you’re going to like salmon in spinach cream sauce, because it not only LOOKS good, it IS good! I hope you (and those you love) really enjoy it!

Thank you for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious salmon recipes you might enjoy checking out, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: Christina Lane, via The Table, at https://www.harryanddavid.com/blog/cast-iron-salmon-recipe/

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0 from 0 votes
Salmon In Spinach Cream Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

Category: Entree-Seafood, Main Dish
Cuisine: All Cuisines
Keyword: salmon, spinach, cream sauce
Servings: 2
Calories Per Serving: 364 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salmon:
  • 8 ounces boneless, skinless salmon fillets approx. 4 ounces per fillet
  • ½ teaspoon seasoning salt
  • 1 Tablespoon olive oil
For Spinach Cream Sauce:
  • 1 teaspoon minced garlic
  • cups baby spinach (fresh)
  • ¼ cup sun-dried tomatoes (packed in oil) drained slightly and chopped
  • ¼ cup heavy whipping cream (OR half and half)
  • 1 pinch salt and pepper (1 pinch each) , to season sauce to taste
Instructions
  1. Pat salmon dry with paper towels. Sprinkle salmon (top only) with seasoning salt.

  2. Heat olive oil in a skillet on Medium heat until very hot, but not smoking. Put salmon in skillet, seasoned side down. Cook 3-4 minutes, then carefully turn the fillets to the other side. Salmon should be nicely browned. Cook other side 3-4 minutes until fully cooked through, and flakes easily. Transfer salmon to a platter; cover with foil, to keep them warm.

  3. Use same skillet (without rinsing) to make spinach cream sauce. Turn heat down to LOW. Stir garlic into hot skillet; cook for 30 seconds, stirring often. Add spinach, whipping cream, and chopped, sun-dried tomatoes. Toss gently until combined. Stirring often, cook on LOW heat only until spinach has wilted. This takes 2-3  minutes (don't let cream boil).

  4. Carefully transfer salmon back into the skillet (on top of spinach cream sauce). Cover skillet with a lid or foil. Heat on LOW only until salmon is re-heated through (1-2 minutes), being careful to not let cream sauce boil.

  5. To serve, spoon a small amount of spinach sauce on a plate. Place a salmon fillet on top of the sauce. Spoon additional spinach cream sauce on top of the fish. Repeat with other fillet (or fillets); serve immediately while hot. Enjoy!

Nutrition Facts
Salmon In Spinach Cream Sauce
Amount Per Serving (1 fillet + sauce)
Calories 364 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 96mg32%
Sodium 725mg32%
Potassium 1015mg29%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 25g50%
Vitamin A 4176IU84%
Vitamin C 25mg30%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

Grilled Garlic Butter Halibut

Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.
Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Today I want to share a delicious halibut dish that we love. Now… given the price of halibut these days, I must tell you we don’t have this too often, but when we do… it is fantastic!

We love halibut, but unfortunately we don’t live in Alaska or go deep sea fishing to get it, so we must buy it at the store. Lately it is a fairly expensive piece of fish. My husband buys it at Costco (when we do buy it).

I cut a big piece into smaller portions, which are perfect for this dish. That way it becomes less expensive per serving, and ends up costing per portion about the same as getting a sub sandwich or burger these days!

It’s a treat to enjoy this delicious, firm and mild tasting white fish occasionally, and this is my favorite way I’ve come up with, to prepare it! We grill it outside, so summer is our favorite time to make grilled garlic butter halibut, especially if it’s NOT raining here in Oregon!

The cooking method is easy and the garlic butter seasoning sauce is simple. Fresh chunky salsa topping and fresh lime juice add color and flavor to this wonderful dish! Here’s how to make it.

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

Sauce And Salsa

Melt butter in a small saucepan, then add garlic powder, seasoning salt, and black pepper. Stir to combine, then set the sauce aside. This will be used to season the fish on the grill.

Melted butter, garlic powder, seasoning salt, and pepper are combined for sauce.

You will also need a chunky salsa to garnish the fish for serving. I use store bought mango peach salsa to garnish the grilled halibut, because it has a mild, slightly fruity sweet taste.

It tastes fantastic on the fish, and is incredibly convenient (and quick) to have it already made. We can find mango peach salsa at our local Fred Meyer store (Kroger). If you can find it, use it, because it’s absolutely delicious!

You can also use your own favorite chunky homemade salsa or purchased chunky salsa, if desired, to garnish the fish. You will only need about 4 Tablespoons to spoon over the two halibut fillets.

TIP: The salsa garnish adds a pop of color and flavor to this dish, so don’t skip this step, even if you prefer a spicy, traditional salsa.

Mango peach salsa is used to garnish cooked halibut for serving.

Prepare The Halibut And BBQ Grill For Cooking

Pat the halibut fillets dry with a paper towel, to absorb any excess moisture. We use two boneless fillets, weighing a total of about 5 ounces each. They were also about 1″ thick.

Two halibut fillets on a white plate, after being patted dry.

Oil the BBQ grill grates to help keep the fish from sticking to the grill. My husband uses a wad of paper towels dipped in oil and tongs to quickly do this.

The BBQ should be heated to medium-high If using a gas grill) and the briquettes (if using) should be red hot before adding the halibut fillets.

The BBQ grill grates are lightly oiled before putting the halibut on the hot grill.

Time To Grill The Halibut

Lay the halibut fillets on the oiled, hot grill grates. Brush half the garlic butter sauce over the top of each fillet, then immediately cover the grill.

Two halibut fillets are placed over hot coals on the BBQ.Two halibut fillets, brushed with garlic butter sauce, cooking on BBQ.

Cook the halibut for 6-7 minutes without disturbing, then open the lid of the BBQ. Carefully turn the fish to the other side, using a spatula.

The surface should now be golden brown. Immediately brush the fish with the remaining sauce. Cover the BBQ again.

Cook the halibut for 3-5 more minutes, OR until the fish reaches an internal temperature of 145°F. Check the temperature after 3 minutes. Don’t overcook the halibut, as it can become dry.

The halibut fillets are flipped halfway through cooking, and brushed with sauce.

Serve The Grilled Garlic Butter Halibut

To serve Grilled Garlic Butter Halibut, transfer the cooked fillets to serving plates. Spoon salsa over the top of each piece, and add a lime wedge on the side, to squeeze the juice over the fish.

We enjoyed the grilled garlic butter halibut with fresh corn on the cob and Parmesan Crumb Sugar Snap Peas (from our garden) on the side.

It all tastes FABULOUS, and the flaky halibut is colorful, flavorful and amazing!

Grilled Garlic Butter Halibut served with mango peach salsa, and a lime wedge.Corn and snap peas served with Grilled Garlic Butter Halibut topped with salsa.

I hope you will consider trying this delicious grilled garlic butter halibut. We absolutely LOVE this way to prepare halibut, when we have the opportunity to make it.

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and 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 absolutely delicious seafood recipes you may enjoy, including:

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0 from 0 votes
Grilled Garlic Butter Halibut
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 

Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Category: Main Dish
Cuisine: All Cuisines
Keyword: grilled garlic butter halibut
Servings: 2
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 (5 ounce) halibut fillets 5 ounces each
  • Tablespoons butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon seasoning salt
  • teaspoon black pepper
To Serve:
  • 4 Tablespoons mango peach salsa to garnish cooked halibut
  • 2 lime wedges to squeeze juice on halibut
Instructions
  1. Oil BBQ grill grates to help keep the fish from sticking. My husband uses tongs and a wad of paper towels dipped in oil to quickly do this. BBQ should be heated to medium-high (If using gas grill), and briquettes (if using) should be red hot before adding halibut.

  2. Melt butter in a small saucepan; stir in garlic powder, seasoning salt, and black pepper until combined. Set sauce aside.

  3. Pat halibut fillets dry with a paper towel. Lay halibut on oiled, hot grill grates. Brush ½ the sauce over top of fillets; cover the grill.

  4. Cook for 6-7 minutes without disturbing, then open the lid. Carefully turn fish to other side, using a spatula. Brush surface with remaining sauce. Cover BBQ again. Cook 3-5 more minutes, OR until fish reaches an internal temperature of 145°F. Check temp. after 3 minutes; don't overcook halibut, (it becomes dry). When done, remove from grill for serving.

  5. To serve, transfer grilled fillets to plates. Spoon salsa over the top of each piece. Add a lime wedge on the side, to squeeze the juice over the fish. Serve, and enjoy!

Nutrition Facts
Grilled Garlic Butter Halibut
Amount Per Serving (1 fillet + salsa garnish)
Calories 221 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 92mg31%
Sodium 665mg29%
Potassium 726mg21%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 27g54%
Vitamin A 521IU10%
Vitamin C 6mg7%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

 

Parmesan Herb Baked Salmon

Parmesan Herb Baked Salmon is an easy, delicious main dish you’ll love! Salmon fillets are topped with cheese, spices and garlic, then baked!
Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

If you’re looking for an easy main dish that doesn’t take a lot of time to prepare, then Parmesan Herb Baked Chicken might be a recipe you’ll want to check out!

We love salmon in our home, and make it about once a week, using various recipes and methods of cooking. It’s SO GOOD!

Making this yummy dish is as simple as stirring up a cheesy herb topping, spreading it on pieces of salmon, wrapping them in foil, then baking until done. That’s it!

The salmon fillets are covered with a topping that is made of Italian seasoning, Parmesan cheese, butter, lemon juice, garlic, salt, pepper, and fresh parsley. Cooking the salmon in foil pouches really helps to seal in flavor!

The topping ingredients give the baked salmon lots of deliciousness! Here’s how to make this easy main dish.

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

Prepare The Salmon Fillets

Pat the salmon fillets dry, using paper towels to absorb excess moisture. I use skinless fillets when I make this recipe, but if you only have “skin-on”, that will be perfectly fine, too!

Set the “dried” fillets aside while you make the herb and cheese topping.

Two skinless salmon fillets laying on paper towels to absorb moisture.Using more paper towels to blot the excess moisture off the salmon fillets.

Make The Parmesan Herb Topping

To make the topping, place softened butter, lemon juice, minced garlic, Parmesan cheese, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl.

TIP: You want to use butter that is really soft (but NOT melted!), to bind all the ingredients together EASILY!

Use a fork to mix these ingredients together. It should be easy to mix these ingredients together, thanks to the soft butter.

Soft butter, parsley, parmesan, garlic and spices are placed in a small bowl.A fork is used to fully combine all the topping ingredients in the bowl.

Keep combining the ingredients together until the butter has been completely blended in. The mixture will be thick and “slightly” crumbly.

Parmesan cheese, garlic herb topping is combined and ready for the salmon.

Add The Seasoned Topping To The Salmon 

Place a large sheet of aluminum foil on a baking sheet, then spray the foil lightly with non-stick baking spray.

NOTE: The foil will need to be large enough to completely cover and seal the fish inside when it’s time to bake.

Lay the pieces of salmon on the foil, leaving a little bit of space between the pieces. Cover the top of the fish with the cheesy herb topping, dividing the mixture evenly between the two fillets.

Two salmon fillets, laying on aluminum foil, covered with cheese herb topping.

Cooking The Parmesan Herb Baked Salmon

Bring the edges of the foil up and over the salmon, and crimp all edges tightly closed, to prevent air from escaping. 

Foil pouch, with herb topped salmon fillets inside is sealed before baking.

Place the baking sheet in a preheated oven. Bake the salmon at 425°F (218.3°C) for about 10-12 minutes.

When done, carefully open the foil pouch, fully exposing the parmesan herb baked salmon.

Turn the oven to BROIL, place the baking sheet about 6 inches from the broiler element, and broil for 1-2 minutes, to give the fish a nice light brown color.

Keep an eye on the salmon as it broils, to ensure it doesn’t burn or overcook. Remove the salmon from the oven, and serve immediately.

Two pieces of parmesan herb baked salmon, after baking.After broiling 1-2 minutes, the parmesan herb baked salmon is lightly browned.

Serve The Parmesan Herb Baked Salmon

Serve the parmesan herb baked salmon immediately after removing it from the oven. Transfer the salmon to individual plates. Drizzle with melted butter remaining in the foil pouch.

If desired, garnish each piece with a sprinkle of Parmesan cheese, fresh parsley, and a lemon wedge. We enjoy this pop of citrus flavor when we squeeze lemon juice on the salmon!

Parmesan herb baked salmon, served with rice and peas, on a white plate.

I really hope you have the chance to try this simple, delicious main dish, and trust you’ll enjoy it as much as we do.

The recipe (as written below) makes two servings, but can EASILY be doubled or tripled, to suit your needs.

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious salmon recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

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The Grateful Girl Cooks!
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Author's signature

Recipe adapted from (and with thanks to) Alyssa Rivers at: https://therecipecritic.com/baked-parmesan-garlic-herb-salmon-in-foil/

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0 from 0 votes
Parmesan Herb Baked Salmon
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
 

Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

Category: Entree-Seafood
Cuisine: American
Keyword: parmesan herb baked salmon
Servings: 2
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 ounces salmon fillets (2 fillets- 5 oz. each) with or without skin
  • Tablespoons butter (softened)
  • ¼ cup grated Parmesan cheese
  • teaspoons fresh lemon juice
  • teaspoons minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon Italian seasoning
  • teaspoon black pepper
  • Tablespoons fresh chopped Italian flat leaf parsley
For Garnish: (additional Parmesan cheese, parsley, and/or lemon wedge)
    Instructions
    1. Preheat oven to 425℉ (218.2℃). Place a large piece of foil on a baking sheet, and coat it with non-stick spray.

    2. Pat the salmon fillets dry, using paper towels to absorb moisture.

    3. Place softened butter, parmesan cheese, lemon juice, garlic, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl. Use a fork to combine these ingredients well.

    4. Lay both salmon fillets in the middle of prepared foil, leaving space between the pieces. Cover top of fish with cheese/herb topping, dividing evenly between fillets. Bring edges of the foil up and over the salmon; crimp all edges closed, to prevent air from escaping. 

    5. Bake at 425°F (218.3°C) for 10-12 minutes. When done, carefully open foil pouch, exposing salmon. Turn oven to BROIL, place fish about 6 inches from the broiler element (still in foil on baking sheet). Broil 1-2 minutes, to lightly brown. Keep an eye on salmon as it broils, to ensure it doesn't burn.

    6. To serve, transfer salmon to serving plates. Drizzle with melted butter left in foil pouch. Serve immediately. If desired, garnish each piece with Parmesan cheese, fresh parsley, and a lemon wedge. Enjoy!

    Nutrition Facts
    Parmesan Herb Baked Salmon
    Amount Per Serving (1 g)
    Calories 335 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 9g56%
    Trans Fat 0.3g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 6g
    Cholesterol 111mg37%
    Sodium 642mg28%
    Potassium 754mg22%
    Carbohydrates 3g1%
    Fiber 0.3g1%
    Sugar 0.2g0%
    Protein 32g64%
    Vitamin A 685IU14%
    Vitamin C 6mg7%
    Calcium 143mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

    Garlic Lime Baked Salmon

    Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.
    Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

    If you’re looking for a delicious, low-calorie dinner that only takes a few minutes to pull together, I think you’ll love this recipe for garlic lime baked salmon!

    This meal is perfect for those days when you’re too tired from work or school to expend a lot of energy trying to come up with dinner! The prep time is minimal (about 5 minutes), and then into the oven goes the salmon. Whoo Hoo!

    A big resounding plus is how delicious this simple meal really is… we could eat it over and over, because it tastes so good.

    Pair the garlic lime baked salmon with a favorite side dish, and you’ve got a great meal in under 30 minutes. Here’s how to make it.

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

    Prepare And Season The Salmon

    Preheat your oven to 400°F. (204° C.) before beginning. Prep takes only a few minutes, so to save time, you will that oven preheated and ready to go!

    For this recipe, you will need two skinless salmon fillets, approximately 4 ounces each. Pat the salmon dry using paper towels to blot the moisture.

    Place a layer of parchment paper onto a baking sheet, then place the salmon fillets on top. Lightly sprinkle Cajun seasoning mix on the top surface only, then set the pan aside.

    Salmon fillets are patted dry with paper towels to absorb moisture.The salmon fillets are sprinkled lightly on top with Creole seasoning mix.

    Make The Garlic Lime Baking Sauce

    For the garlic lime sauce that will bake on top of the salmon, you will need fresh lime juice (and the zest from the peel). You will also use minced garlic, extra virgin olive oil and fresh chopped parsley.

    Garlic, olive oil, parsley, lime juice and zest are used as topping for fish.

    Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until these ingredients are fully combined.

    NOTE: Lime zest is the outer green peel of the lime, grated very finely using a microplane or the very tiny holes in a box grater. The lime peel contains oils which are released, and provide amazing flavor. Be careful to only grate the GREEN peel, NOT the white inner part. The white part of the inner peel is bitter, and you do not want that!

    Using a microplane to extract lime zest from outer peel of the lime.

    Parsley, EVOO, lime juice, garlic and lime zest in a medium bowl.After being combined, this is the topping for garlic lime baked salmon.

    Bake The Salmon

    Spoon the sauce evenly over the two salmon fillets, spreading the ingredients evenly, and dividing the mixture between the two pieces of fish. Use all of the sauce!

    Bake in a preheated 400°F (204°C) oven for 18-20 minutes, or until the salmon is cooked through and flakes easily.

    Since oven temperatures can fluctuate with different models, I suggest checking on the fish at about the 17 minute mark, to check for doneness. When done, remove the garlic lime baked salmon from the oven.

    Garlic lime sauce is divided evenly on top of salmon fillets before baking.Garlic lime baked salmon is cooked and ready to transfer to plates.

    Serve The Garlic Lime Baked Salmon

    Serve the garlic lime baked salmon while hot. Transfer the fillets to individual plates, and garnish with more chopped parsley and/or a couple of lime wedges (to squeeze juice over the fish).

    These are optional garnishes, of course, but really add to the color, flavor, and presentation of the finished dish. I don’t think you will regret adding these ingredients, ESPECIALLY the lime wedges.

    Serve the fish with a couple of your favorite side dishes, and enjoy this delicious garlic lime baked salmon! 

    Garlic lime baked salmon served with lime wedges, rice and broccoli on the side.

    I hope you have the opportunity to try this yummy recipe, and hope you will enjoy it as much as we do. It is such an easy main dish to make, and it really does taste great!

    Thanks for stopping by, and please come back again soon. Take care, may God bless you, and have a wonderful day!

    Looking For More SALMON Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salmon recipes to enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: New Life Promise-Live Smart Online Edition, Volume 10, page 32, by Isabel D. Price.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Garlic Lime Baked Salmon
    Prep Time
    5 mins
    Cook Time
    18 mins
    Total Time
    23 mins
     

    Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

    Category: Entree
    Cuisine: American
    Keyword: garlic lime baked salmon
    Servings: 2 fillets
    Calories Per Serving: 203 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ pound skinless salmon fillets (2 fillets) approx. 4 oz. per fillet
    • ½ teaspoon creole seasoning to sprinkle lightly on fish
    • 2 teaspoons fresh lime juice
    • 1 teaspoon lime zest
    • cloves garlic minced
    • 2 teaspoons extra virgin olive oil
    • 2 teaspoons chopped fresh parsley
    Optional: additional chopped parsley and/or lime wedges for garnish
      Instructions
      1. Preheat oven to 400°F. (204° C.) before beginning. Prep time is minimal, so preheating oven will save time. Lay piece of parchment paper on baking sheet.

      2. Pat salmon fillets dry using paper towels, then place fillets on prepared baking sheet. Lightly sprinkle top of fish with Creole seasoning; set pan aside.

      3. Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until fully combined.

      4. Spoon sauce evenly over salmon fillets, spreading evenly, and dividing mixture between both pieces. Use all of the sauce.

      5. Bake at 400°F (204°C) oven for 18-20 minutes, or until salmon is cooked through and flakes easily. When done, remove pan from the oven.

      6. Transfer salmon fillets to individual plates. OPTIONAL: Garnish with additional chopped parsley and/or a couple lime wedges (to squeeze juice on salmon). Serve immediately, and enjoy!

      Nutrition Facts
      Garlic Lime Baked Salmon
      Amount Per Serving (1 fillet (4 oz.))
      Calories 203 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 2g13%
      Polyunsaturated Fat 3g
      Monounsaturated Fat 5g
      Cholesterol 62mg21%
      Sodium 51mg2%
      Potassium 582mg17%
      Carbohydrates 2g1%
      Fiber 0.2g1%
      Sugar 0.2g0%
      Protein 23g46%
      Vitamin A 265IU5%
      Vitamin C 3mg4%
      Calcium 20mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

      Easy Baked Mahi Mahi

      Easy Baked Mahi Mahi is delicious and is a cinch to make! Lightly seasoned fillets are served with browned butter, garlic, herb and lemon sauce.

      Do you enjoy seafood dishes? We do at our home, and one of the varieties of fish we really enjoy is Mahi Mahi. Firm in texture and mild in flavor, this is a very versatile fish my husband and I enjoy whenever we can!

      Curious about mahi mahi? To learn more interesting facts about Mahi Mahi, its source and nutritional info., etc., check out this info source here.

      My husband picks up a big bag of frozen mahi mahi fillets every couple of months from Costco. Each boneless fillet is individually wrapped and the pieces vary in sizes. I’ve featured mahi mahi in other recipes on my blog over the years.

      Once my husband brings it home, I know we will be enjoying mahi mahi in our dinner rotation. I found this particular recipe online, and when we want a simple seafood meal, this is one I easily choose. It’s a super easy recipe, requires only a few ingredients and it’s delicious. Here’s how to make easy baked mahi mahi.

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

      Prepare The Mahi Mahi For Baking

      Pat boneless mahi mahi fillets dry using paper towels to absorb the excess moisture. Season each piece lightly with salt and black pepper, on both sides.

      TIP: Cover a large baking sheet with aluminum foil, to help minimize your cleanup. This is an optional step, but one I recommend.

      Spray the foil generously with non-stick baking spray. Cut a large lemon into 6 thin, round slices. Place two of the lemon slices together (for each piece of fish) on the aluminum foil.

      Three boneless mahi mahi fillets are patted dry, then rest on plate before seasoning.

      Time To Bake The Mahi Mahi

      Place each piece of seasoned mahi mahi on top of two lemon slices. The shape of the fillets may vary slightly, but each piece should weigh about 4 ounces. If the fillet is long, length-wise, place a lemon slice under each end.

      Bake the mahi mahi in a preheated 400° F. (204.4°C.) oven for 10-15 minutes. I recommend placing the baking pan on the middle rack in the oven for best heat circulation.

      How Will I Know When The Fish Is Done?

      The amount of time it takes to bake the fish will obviously depend on the thickness of the fish fillets you use. A “general rule” is that fish should be cooked about 10 minutes per inch of thickness.

      A “safe” internal temperature for cooked mahi mahi is between 137°F-145°F. to ensure it is fully cooked through. If you have a meat thermometer, use it, to make sure you don’t undercook OR overcook the mahi mahi.

      The fish will only be slightly browned on top, and can be easily flaked with a fork when fully cooked.

      Seasoned mahi mahi fillets placed on top of lemon slices on a foil-covered baking sheet.

      Make The Garlic Butter Sauce While the Fish Bakes

      While the fish bakes, you can quickly make the simple garlic butter and lemon sauce to spoon or drizzle over the finished fish.

      Melt butter in a medium-sized saucepan on Medium-Low heat. Continue to cook for a few minutes, stirring often, as you make browned butter.

      The butter will begin bubbling, and will turn brown as the milk solids separate, due to the heat. It will also develop a slightly “nutty” aroma as it browns.

      Once the butter has melted and browned, stir in minced garlic, and continue cooking for 30 seconds more. Be careful to not let the butter burn, or it becomes bitter in taste.

      Butter sauce is made by first melting butter in a saucepan.Browned butter cooking in a saucepan, with minced garlic added for flavor.

      Remove the pan from the heat, and stir in fresh lemon juice and fresh (or dried) chopped parsley, until incorporated into the browned butter.

      Normally I use fresh parsley from our garden, but when I photographed this, our garden (and house) was covered with 4 inches of snow, so I had no fresh parsley (sigh).

      TIP: If using fresh parsley, you will use 1 Tablespoon, but if using dried you will only need 1 teaspoon, because the flavor is more concentrated in dried herbs.

      Lemon juice and dried (or fresh) parsley is stirred into the butter (off the heat).

      Serve The Easy Baked Mahi Mahi

      Once safely cooked to 137-145°F., remove the mahi mahi from the oven. Transfer the mahi mahi immediately (keeping the lemon slices underneath) to serving plates.

      Spoon some of the garlic butter “sauce” over each piece of fish, making sure to get lots of minced garlic on each piece! If you have access to fresh parsley, add a couple sprigs to each piece of fish, for a pop of color!

      Serve immediately while hot, and dig in! We enjoyed this easy baked mahi mahi served with brown rice and steamed broccoli on the side. It was a nice, light meal. YUM!

      Easy baked mahi mahi, served with garlic butter sauce on top, brown rice and broccoli on the side.The easy baked mahi mahi fillet is served on top of lemon slices, on a white plate.

      I hope you have the opportunity to try this yummy recipe for easy baked mahi mahi, and trust you’ll enjoy it as much as we do. It’s a simple recipe, but it’s really tasty.

      Thank you for stopping by today, and I invite you to come back again soon, for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More MAHI MAHI Or Other SEAFOOD Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of seafood recipes for you to ch3ck out, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

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

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      Author's signature

      Original recipe source, and with thanks to Angela, at: https://bakeitwithlove.com/baked-mahi-mahi/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Easy Baked Mahi Mahi
      Prep Time
      10 mins
      Cook Time
      10 mins
      Total Time
      20 mins
       

      Easy Baked Mahi Mahi is delicious and is a cinch to make! Lightly seasoned fillets are served with browned butter, garlic, herb and lemon sauce.

      Category: Main Dish
      Cuisine: American
      Keyword: baked mahi mahi
      Servings: 3
      Calories Per Serving: 202 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 12 ounces mahi mahi boneless, approx. 4 oz. each
      • ½ teaspoon salt to season fish (approx.)
      • ½ teaspoon black pepper to season fish (approx.)
      • 6 thin slices lemon
      • 3 Tablespoons butter
      • teaspoons minced garlic
      • 1 Tablespoon fresh lemon juice
      • 1 Tablespoon fresh parsley (chopped) OR 1 teaspoon DRIED parsley
      Instructions
      1. Preheat oven to 400°F (204.4 C). Line a baking sheet with aluminum foil. Spray foil generously with non-stick baking spray.

      2. Pat mahi mahi fillets dry using paper towels to absorb excess moisture. Season fish lightly on both sides with salt/pepper.

      3. Cut large lemon into 6 round slices. Place 2 slices together (for each piece of fish) on the aluminum foil. Place each piece of fish on top of 2 lemon slices.

      4. Bake at 400° F. (204.4°C.) for 10-15 minutes. **Time to fully cook depends on thickness of fillets. A "general rule" is fish should cook 10 minutes per inch of thickness. Fully cooked mahi mahi should have internal temperature between 137°F - 145°F. Use meat thermometer, so fish isn't undercooked OR overcooked. Fish should be slightly browned on top, and flake easily with a fork.

      5. Make Browned Butter Sauce While Fish Bakes: Melt butter in medium saucepan on Medium-Low heat. Cook 3-4 minutes, stirring often, until bubbly and browned; butter will turn brown as the milk solids separate. Stir in garlic; continue cooking for 30 seconds. Remove pan from heat; add lemon juice and parsley (fresh or dried). Stir until combined.

      6. To Serve: Remove fish from oven; Use spatula to transfer mahi mahi (keeping lemon slices underneath) to serving plates. Spoon butter sauce over each piece. Garnish with fresh parsley, if desired. Serve immediately.

      Nutrition Facts
      Easy Baked Mahi Mahi
      Amount Per Serving (1 fillet + sauce)
      Calories 202 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 7g44%
      Trans Fat 0.5g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 113mg38%
      Sodium 579mg25%
      Potassium 501mg14%
      Carbohydrates 1g0%
      Fiber 0.2g1%
      Sugar 0.2g0%
      Protein 21g42%
      Vitamin A 669IU13%
      Vitamin C 5mg6%
      Calcium 27mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Easy Baked Mahi Mahi is delicious and is a cinch to make! Lightly seasoned fillets are served with browned butter, garlic, herb and lemon sauce.

      Pan-Seared Steelhead Trout

      Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!
      Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!

      Recently my husband bought some steelhead trout in the fish department at our local grocery store. He brought it home and told me he wanted to try it, because it looked good. When I saw the fillets he bought, I thought he was mistaken! I was absolutely convinced he had accidentally bought salmon fillets.

      Well, I was WRONG! It turns out that steelhead trout, which is common to the West coast (and Alaska), LOOKS a lot like salmon. It has the same orange-pink color as salmon, and is similar in taste and texture, but it’s actually TROUT. Who knew? Certainly not me!

      My decision was made to pan-sear them, and I knew I wanted to use sauce to add flavor. I ended up making a simple sauce with browned butter, minced garlic, dried dill weed and chopped shallots.

      Pan-seared steelhead trout turned out to be delicious, low in calories, and quite easy to prepare. The cooking technique I used is similar to how I make Pan Seared Creole Salmon. Here’s how to make this dish using one pound of steelhead trout (approx. 3 servings).

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

      Prepare The Trout For Cooking

      Pat the trout fillets dry with paper towels to remove any excess moisture before seasoning. Lightly season the fish (flesh side only) with salt and black pepper.

      Three steelhead trout fillets are seasoned with salt and pepper before cooking.

      Pan-Sear the Steelhead Trout

      Melt 2 Tablespoons of butter in a large skillet on Medium heat. Once the butter melts, add chopped shallots, and cook for 2 minutes, stirring occasionally.

      Place the steelhead trout in the hot skillet, with the skin side facing up. Cook the trout fillets on Medium heat for 3 minutes, without moving them in the skillet.

      Stir minced garlic and dried dill weed into the butter sauce, and cook the fish and sauce 1 more minute. Be sure to stir the sauce often, so the garlic doesn’t burn. 

      Chopped shallots are cooked in melted butter in a large skillet.Steelhead fillets are cooked, skin side up, in a skillet with melted butter and shallots.

      The butter sauce will begin to brown as it is cooked, which gives it a wonderful, slightly nutty flavor! The fish is ready to flip over once the bottom side is nicely seared and browned.

      Browned butter with shallots, garlic and herbs are cooked in skillet with 3 steelhead trout fillets.

      Baste The Trout With Garlic Shallot Butter Sauce

      Turn the steelhead trout fillets to the other side (flesh facing up). Use a spoon to scoop up the sauce, and drizzle it over each piece. Continue to cook the fish for 4-5 more minutes until cooked though. 

      Spoon the sauce over the trout fillets continuously as they finish cooking. This basting adds wonderful flavor to the fish, because of the browned butter, shallots, dill weed and garlic!

      Pan-seared steelhead trout fillets are browned and drizzled with brown butter sauce in skillet.

      Time To Serve The Pan-Seared Steelhead Trout

      Once the trout is fully cooked through and flakes easily, it is ready to serve. Use a large spatula to transfer the pan-seared steelhead trout onto individual plates.

      To garnish the dish, squeeze lemon juice over each fillet, and top with fresh parsley and a lemon slice, if desired. This adds additional color and a pop of lemon flavor to the fish!

      A white plate with pan-seared steelhead trout, broccoli and rice on it.A piece of steelhead trout, garnished with lemon slice and chopped fresh parsley to serve.

      I hope you have a chance to try this delicious dish, and trust you’ll enjoy it as much as we do. It is a simple to make, yet scrumptious seafood entree!

      Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, God bless you, and have a wonderful day!

      Looking For More TROUT Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several recipes for trout you might enjoy, including:

      Interested In More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
       I would be honored to have you join our growing list of subscribers!

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

      Find Me On Social Media:

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      The Grateful Girl Cooks!
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      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      5 from 3 votes
      Pan-Seared Steelhead Trout
      Prep Time
      7 mins
      Cook Time
      10 mins
      Total Time
      17 mins
       

      Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!

      Category: Main Course
      Cuisine: All Cuisines
      Keyword: Pan-Seared Steelhead Trout
      Servings: 3
      Calories Per Serving: 266 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 pound steelhead trout, skin on cut in approx. three 5 oz. pieces
      • ¼ teaspoon salt
      • ¼ teaspoon black pepper
      • 2 Tablespoons butter
      • 2 teaspoons shallots chopped
      • 4 teaspoons minced garlic
      • ¾ teaspoon dried dill weed
      • 1 large lemon half for juice and half for garnish
      • 2 Tablespoons chopped fresh parsley
      Instructions
      1. Cut fish into three portions. Pat fish dry with paper towels to remove excess moisture. Lightly season fish (flesh side only) with salt and pepper.

      2. Melt butter in large skillet on Medium heat. Add chopped shallots; cook for 2 minutes, stirring occasionally.

      3. Place trout fillets in skillet (skin side facing up). Cook on Medium heat for 3 minutes, without moving them in the skillet. Stir garlic and dill weed into butter sauce. Cook fish/sauce 1 more minute until bottom of fish is browned. Stir sauce often, so garlic doesn't burn. 

      4. Turn fillets to the other side (flesh facing up). Use spoon to scoop up sauce; drizzle it on each piece. Cook fish 4-5 more minutes until cooked though, spooning sauce over fish often, as it finishes cooking.

      5. When trout is cooked through and flakes easily, it's ready to serve. Transfer fillets to plates. To garnish, squeeze lemon juice over each fillet. Top with fresh parsley and a lemon slice, if desired. Enjoy!

      Nutrition Facts
      Pan-Seared Steelhead Trout
      Amount Per Serving (1 portion (approx. 5 oz.))
      Calories 266 Calories from Fat 117
      % Daily Value*
      Fat 13g20%
      Saturated Fat 6g38%
      Trans Fat 0.3g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 4g
      Cholesterol 109mg36%
      Sodium 304mg13%
      Potassium 822mg23%
      Carbohydrates 5g2%
      Fiber 1g4%
      Sugar 1g1%
      Protein 32g64%
      Vitamin A 571IU11%
      Vitamin C 28mg34%
      Calcium 128mg13%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!

      Air Fryer Crusted Mahi Mahi

      Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!
      Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!

      Today I want to share a recipe for air fryer crusted mahi mahi (its Hawaiian name) that we really enjoy! Boneless fillets of this firm white fish are covered with a seasoned panko breadcrumb topping, and then cooked in an air fryer until browned and crispy!

      The recipe could not be more simple, and if you happen to own an air fryer you’ll appreciate how easy is to prepare this crispy fish.

      We love mahi mahi! It does not have a “fishy taste”, but is a mild flavored piece of fish. Frozen individually wrapped fillets can be found in the frozen food department of many grocery stores (or Costco), and whole fillets can often be found at a local fish market.

      The prep time for this is only about 5 minutes, then the mahi mahi cooks in the air fryer, with only a quick flip over, about halfway through the cooking. That’s it! 

      Perhaps you are unfamiliar with this delicious piece of seafood. If you’re interested in learning more about this type of fish, be sure to check out the information HERE, which tells you the origins of this fish, where it is commonly found, and lots of other cool facts! Here’s how to make air fryer crusted mahi mahi.

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

      Prepare The Panko And Spice Topping

      NOTE: Before making the topping for the fish, preheat your air fryer to 400°F. The prep for this dish only takes a few minutes, so you want the air fryer hot, in order to save time!

      Combine panko breadcrumbs, paprika, garlic powder, onion powder, salt and black pepper in a shallow bowl or dish. Stir to fully combine these ingredients.

      This is the panko topping that will coat and season the mahi mahi. The crispy panko breadcrumbs are what will give the fish its crunchy texture on the outside!

      Panko breadcrumbs are combined with a variety of spices to coat the fish fillets.

      Prepare The Fish Fillets

      Use several paper towels to pat each of the mahi mahi fillets dry. Use a pastry brush to coat all sides of each piece of fish with olive oil.

      Please note that we only used three fillets this time instead of four, as the recipe calls for. 

      Mahi Mahi fillets are dried off with paper towels then wait to be breaded.Each fish fillet is brushed on all sides with olive oil.

      Add Breadcrumb Seasoning To The Mahi Mahi

      Place the mahi mahi fillets (one at a time) onto the breadcrumb seasoning mixture. Press the breadcrumbs on gently, to help adhere them to the fish. Coat all sides of the fish with the seasoned panko.

      Place each coated fillet onto a large plate, then lightly spritz the top and bottom of each piece of fish with additional olive oil. This will help the panko breadcrumb coating to become very crisp on both sides.

      The oiled Mahi Mahi fillets are coated, one at a time in seasoned panko breadcrumbs.Panko coated fish fillets are spritzed with olive oil before being put into air fryer to cook.

      Cooking The Mahi Mahi Fillets

      Place the breaded/sprayed mahi mahi fillets (in a single layer) in the basket of the air fryer. Cook at 400°F. for 6-7 minutes, then gently turn the fish fillets over to the other side.

      They should be nicely browned on the surface. Continue cooking for an additional 6-8 minutes until cooked through. The panko crust on the fish should be nicely browned and crispy, as well.

      Be careful to not overcook the fish. Because mahi mahi is a very lean fish, if overcooked, it runs the risk of being dry, and we don’t want that, do we?

      Three crusted mahi mahi fillets are placed in the air fryer basket to be cooked.Halfway through the air frying time, the fillets are flipped to cook the other side.

      Serve The Air Fryer Crusted Mahi Mahi

      Transfer the air fryer crusted mahi mahi to individual serving plates. Garnish each piece of fish with a lemon wedge or two (for squeezing) and fresh parsley for additional color and flavor.

      We also love to add peach/mango salsa (which we get at Costco), and lightly spoon it over the top of each piece. That is optional, but oh so good!

      The air fryer crusted mahi mahi pairs well with a great variety of side dishes. When I made the dish this time, I served it with Pineapple Topped Sweet Potato Puff. That was a unique pairing, but they actually ended up complimenting each other very well!

      An Air fryer crusted mahi mahi filet is served with a lemon wedge on the side.This piece of air fryer crusted mahi mahi is served with fruit salsa on top and lemon on the side.

      I hope you have the chance to try this delicious seafood recipe, and trust you’ll enjoy it as much as we do. If you enjoy mahi mahi, be sure to try Easy Baked Mahi Mahi, or Mahi Mahi with Corn & Avocado Salsa,too!

      Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More AIR FRYER Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious air fryer recipes for you to enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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      The Grateful Girl Cooks!
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      Author's signature

      Recipe adapted from Samantha at: everydayfamilycooking.com/air-fryer-mahi-mahi

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Air Fryer Crusted Mahi Mahi
      Prep Time
      5 mins
      Cook Time
      13 mins
      Total Time
      18 mins
       

      Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!

      Category: Entree-Seafood, Main Dish
      Cuisine: American
      Keyword: air fryer crusted mahi mahi
      Servings: 4
      Calories Per Serving: 285 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • pounds Mahi Mahi fillets (4 fillets)
      • 2 Tablespoons extra virgin olive oil + additional for spritzing
      • cups panko breadcrumbs
      • 1 teaspoon paprika
      • ½ teaspoon garlic powder
      • ½ teaspoon onion powder
      • ½ teaspoon salt
      • ½ teaspoon black pepper
      OPTIONAL: Lemon wedges, fresh parsley sprigs, and/or salsa, to serve
        Instructions
        1. Preheat air fryer to 400°F.

        2. Combine panko breadcrumbs, paprika, garlic powder, onion powder, salt and pepper in shallow bowl or dish. Stir to combine.

        3. Pat mahi mahi fillets dry with paper towels. Use a pastry brush to coat all sides of each fillet with olive oil.

        4. Lay fillets (one at a time) on breadcrumbs. Press breadcrumbs onto fish to adhere and coat each with breadcrumbs on all sides. Place each coated fillet onto a large plate; lightly spritz top and bottom sides of each fillet with additional olive oil. This helps panko breadcrumb coating to become very crisp.

        5. Place fish in a single layer in air fryer basket. Cook at 400°F. for 6-7 minutes, then gently turn fish over to the other side. Continue cooking for 6-8 minutes. Fish should be fully cooked; breadcrumb crust should be crisp and browned when done. Be careful to not overcook the fish (or it can become dry).

        6. Transfer mahi mahi to individual serving plates. Garnish each piece with lemon wedges (for squeezing) and fresh parsley., if desired. Also can spoon salsa over the top of each piece, for additional flavor (optional). Enjoy!

        Nutrition Facts
        Air Fryer Crusted Mahi Mahi
        Amount Per Serving (1 fillet (1/4 of total))
        Calories 285 Calories from Fat 81
        % Daily Value*
        Fat 9g14%
        Saturated Fat 2g13%
        Polyunsaturated Fat 1g
        Monounsaturated Fat 6g
        Cholesterol 124mg41%
        Sodium 579mg25%
        Potassium 766mg22%
        Carbohydrates 14g5%
        Fiber 1g4%
        Sugar 1g1%
        Protein 34g68%
        Vitamin A 554IU11%
        Vitamin C 0.1mg0%
        Calcium 64mg6%
        Iron 3mg17%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!

        Thai Green Curry Mussels

        Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.
        Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

        Do you enjoy eating fresh steamed mussels? If so, you may enjoy this slight twist on traditional mussels! Today I want to share with you a recipe I developed for Thai Green Curry Mussels. The flavor palette is slightly spicy from the green curry paste, but is balanced well with coconut milk and other veggies.

        The sauce tastes wonderful not only on the steamed mussels, but it’s a perfect dipping sauce for crusty slices of hot sourdough or French bread. We always try to have hot bread on the side to use to dip in the sauce from the bowls! YUM! This recipe is fairly simple to prepare, but has the look and taste of a meal you could get at a nice seafood restaurant! Here’s how to make Thai Green Curry Mussels:

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

        Before Starting

        Please Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want those shells CLOSED before cooking! The mussel shells will open on their own, once they have been successfully cooked.

        Prepare The Veggies For The Sauce

        Heat coconut oil in a LARGE skillet (one that also has a lid) on medium heat. When the oil is hot, add 1/3 cup (total) of chopped red/yellow bell peppers, minced shallot, and a grated 1″ piece of fresh ginger. Add a small pinch of red chili pepper flakes, then season lightly with a couple pinches of salt and pepper.

        Stir to combine, and cook these veggies on Medium heat for a couple minutes until they begin to become tender. Add minced garlic and cook for another 30 seconds, stirring often so the garlic doesn’t burn. Pour in 1/2 cup of chicken broth, and stir again, to combine these ingredients.

        Chicken broth, ginger, red peppers and shallots ready to season the mussels.Minced garlic is added to the sauteed veggies in the skillet.

        Cook The Mussels

        Now it’s time to cook the mussels. You will cook the mussels in the same skillet. Add the mussels to the skillet, and quickly stir to cover them with the “veggies” and broth. Put a lid on the skillet, and let the mussels steam for 4-5 minutes on Medium heat or until all the mussel shells have opened. Give the cooked mussels another stir to coat with the broth.

        Remove the skillet from the heat. Discard any mussels that did NOT open while cooking, as they’re not safe for consumption. Cover the skillet again (off heat) and keep the mussels warm.

        Mussels are added to skillet with veggies and steamed for 4-5 minutes.

        Make The Green Curry Sauce

        TIP: Make the green curry sauce while the mussels are cooking, because they take about the same time to cook. To make the green curry sauce you will need a can of unsweetened coconut milk (NOT coconut cream). Use either lite or regular canned coconut milk, whichever you prefer. You can typically find this in the Asian foods section at the grocery store.

        You will also need Thai style green curry paste, which is usually found in the Asian foods section. I have found various brands available at our local Safeway, Kroger and Wal Mart. This recipe uses 3 Tablespoons GREEN curry paste, so buy a small jar and refrigerate the leftover paste. If you happen to prefer a really hot and spicy green curry sauce, feel free to add another Tablespoon.

        Canned coconut milk is used in the green curry sauce for the mussels.Thai green curry paste is used to season the sauce for the steamed mussels.

         To make the curry sauce, add 3 Tablespoons of green curry paste into a separate large skillet. Cook the sauce on low heat for two minutes, stirring occasionally.

        Open the can of coconut milk, and stir it until mixture is well blended. Add the canned coconut milk and the juice of one lime to the curry sauce. Stir again, then let the sauce simmer on low heat 2-3 minutes, or until heated through. Stir in half of the total amount of cilantro leaves.

        The green curry sauce cooks in a large skillet before pouring over cooked mussels.Cilantro leaves are added to the green curry sauce in the skillet.

        Serve The Thai Green Curry Mussels

        To serve, evenly divide the cooked mussels (and veggies) into individual serving bowls. Pour the hot green curry sauce over the mussels, dividing all the sauce evenly between the portions. Garnish each serving with the remaining cilantro leaves, then serve and enjoy! Be sure to serve some warm crusty bread on the side to dip up some of that curry sauce out of the bowl.

        Thai green curry mussels are served in a large white bowl.One of the cooked Thai green curry mussels shown inside its open shell.

        I hope you enjoy this tasty recipe for Thai green curry mussels. Thanks for taking the time to visit my blog today, and I invite you to come back soon for more delicious recipes. Take care, and 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 a great variety of seafood recipes for you to enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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 ↓↓

        0 from 0 votes
        Thai Green Curry Mussels
        Prep Time
        20 mins
        Cook Time
        5 mins
        Total Time
        25 mins
         

        Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

        Category: Main Dish
        Cuisine: American, Thai
        Keyword: Thai green curry mussels
        Servings: 3
        Calories Per Serving: 365 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 1 Tablespoon coconut oil
        • cup red/orange bell peppers combined/chopped
        • ¼ cup shallot minced
        • 1 inch piece of fresh ginger finely grated
        • 1 pinch red pepper flakes
        • ¼ teaspoon salt and pepper ¼ tsp. EACH
        • 4 cloves garlic minced
        • ½ cup low sodium chicken broth
        • pounds fresh mussels
        • 3 Tablespoons green curry paste
        • 13.7 ounces lite coconut milk (canned)
        • 1 lime (juice only)
        • 4 Tablespoons cilantro leaves Divided Use
        Instructions
        1. *Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want shells CLOSED before cooking! The mussel shells will open on their own, once they've been cooked.

        2. Heat coconut oil in large skillet on Medium heat. When oil is hot, add chopped red/yellow peppers, shallot, and grated ginger. Add a pinch of red pepper flakes; season with salt/pepper. Stir to combine; cook on Medium for a couple minutes until veggies begin to soften. Add minced garlic; cook another 30 seconds, stirring often. Pour in chicken broth; stir again to combine ingredients.

        3. Add mussels to the same skillet; quickly stir to coat mussels with veggies/broth. Put a lid on the skillet. Steam mussels for 4-5 minutes on Medium heat or until you see the shells have opened. Give mussels another stir to coat with broth. Remove skillet from heat. Discard any mussels (if there are any) that did NOT open while cooking. Cover skillet (off heat); keep mussels warm.

        Make Curry Sauce While Mussels Are Steaming To Save Time!
        1. Place curry paste into separate skillet. Cook on Low heat for two minutes, stirring occasionally. Open can of coconut milk; stir until contents are well blended. Add coconut milk and lime juice to skillet. Stir again; let simmer on Low 2-3 minutes, or until heated through. Stir in ½ of the cilantro leaves, then serve.

        2. To serve, evenly divide cooked mussels (and veggies) into serving bowls. Pour hot green curry sauce over mussels, dividing all the sauce evenly between portions. Garnish each serving with remaining cilantro. Serve and enjoy!

        Nutrition Facts
        Thai Green Curry Mussels
        Amount Per Serving (1 (1/3 of total))
        Calories 365 Calories from Fat 171
        % Daily Value*
        Fat 19g29%
        Saturated Fat 14g88%
        Polyunsaturated Fat 2g
        Monounsaturated Fat 2g
        Cholesterol 54mg18%
        Sodium 870mg38%
        Potassium 792mg23%
        Carbohydrates 20g7%
        Fiber 2g8%
        Sugar 4g4%
        Protein 25g50%
        Vitamin A 3241IU65%
        Vitamin C 44mg53%
        Calcium 91mg9%
        Iron 9mg50%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

        Southwestern Fried Rockfish

        Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal and flour are fried until crunchy.
        Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

        Today I want to share a recipe for a simple, but tasty way to cook rockfish fillets. Since I began cooking rockfish several years ago, I have enjoyed trying various recipes for this type of fish, which is fairly common on the west coast. This recipe comes from a cooking magazine I have subscribed to for years, and I discovered it many years ago (yes, I keep my old cooking magazines!).

        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!

        This recipe for Southwestern fried rockfish is simple to prepare, and has good flavor, too. Fish fillets are coated with Taco seasoning mix, dipped in egg and then covered with a cornmeal and flour mixture before cooking. From start to finish it takes about 30 minutes to make this dish, and that INCLUDES 15 minutes of “chillin’ time” in the refrigerator. Here’s how to make this easy recipe: 

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

        Prepare The Rockfish

        Pat the rockfish fillets dry on layers of paper towels. Place one envelope of taco seasoning mix into a large re-sealable plastic bag, and add the fish, one at a time, until coated with the spices. Shake off any excess spices back into the bag.

        NOTE: In the printable recipe card at the bottom of the page, I have included a “make it yourself” taco seasoning mix to use if you don’t have taco seasoning mix at home. It will coat the pound of rockfish used for this recipe.

        Rockfish fillets are patted dry with paper towels before seasoning.Each fish fillet is covered with taco mix seasoning in a large plastic bag.

        Dip the seasoned fish fillets in a lightly beaten egg in a shallow bowl until covered on all sides, then let the excess egg drip back into the bowl. Place the egg-covered fillet into a separate bowl filled with a cornmeal/flour mixture, turning to fully coat the surface of the fish with the dry mixture on all sides. Place fish on platter or baking sheet, and repeat process with remaining fillets.

        Refrigerate the coated rockfish in the refrigerator for 15 minutes before frying. The slight moisture from the fish will help the seasoning adhere and the seasoning will have time to bring flavor to the fish.

        Seasoned rockfish fillets are dipped in beaten egg until covered on all sides.Cornmeal and flour is combined to coat the outside of fish fillets.

        Time To Cook The Rockfish

        Remove the rockfish from the refrigerator. Heat oil on Medium-High heat in a large skillet until it is really hot, but not smoking. If you have a large cast iron skillet, I recommend that for extra crispiness, but if not, use a large, non-stick skillet. Add the seasoned fish to the hot oil, and fry them for 3-4 minutes, without moving them in the pan.

        Carefully turn the rockfish over and continue to cook the second side an additional 3-4 minutes or until the fish flakes easily with a fork. The coating should be wonderfully golden brown and crispy on the fish.

        Seasoned rockfish fillets are fried in a large skillet in very hot oil.Southwestern fried rockfish is browned and crispy after frying in hot oil.

        Serve The Southwestern Fried Rockfish

        Once the fish is cooked through and crisp on the outside, carefully remove the fish from the skillet. Put the fish on layers of paper towels to absorb any excess oil. Place the Southwestern Fried Rockfish on dinner plates, and serve with your favorite sides.

        This time the rockfish was served with fresh pineapple slices and Thai coleslaw in Peanut Sauce on the side. It was kind of our own “fusion-type meal” – Southwestern seasoned rockfish and Thai-Inspired coleslaw. Sounds odd, but it worked!
        The Southwestern fried rockfish is drained on paper towels to absorb oil after frying.A white plate with coleslaw, pineapple, and a piece of Southwestern fried rockfish.

        I hope you have the chance to make this rockfish recipe, and trust you will enjoy it, as well. Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

        Looking For More ROCKFISH Recipes?

        You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious seafood recipes for you to choose from, including these (and more) featuring rockfish:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

        Original recipe source: “Taste of Home” magazine, June/July 2006 edition, page 60, published by Reiman Publications.

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Southwestern Fried Rockfish
        Prep Time
        7 mins
        Cook Time
        8 mins
        Inactive refrigeration time
        15 mins
        Total Time
        30 mins
         

        Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

        Category: Main Dish
        Cuisine: Southwestern
        Keyword: Southwestern fried rockfish
        Servings: 4
        Calories Per Serving: 283 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 1 pound rockfish fillets (4) 4 fillets total (approx. 4 oz. each)
        • 1 ounce taco seasoning mix (1 envelope) *see NOTE below for making homemade
        • 1 large egg lightly beaten
        • ½ cup yellow cornmeal
        • ¼ cup all purpose flour
        • 3 Tablespoons vegetable oil
        Instructions
        1. Pat rockfish dry on layers of paper towels. Put taco seasoning mix into large resealable plastic bag. Add fillets, one at a time, shaking until fish is coated with spices. Shake excess spices back into bag.

        2. Light beat egg in a shallow bowl. In separate bowl, combine cornmeal and flour. Dredge seasoned fillets in egg until covered, letting then let the excess egg drip back into bowl. Next coat fish in cornmeal/flour mixture, covering all sides. Place fish on large platter; repeat process with remaining fillets. Refrigerate rockfish for 15 minutes before frying.

        3. Heat oil on Medium-High heat in a large cast iron skillet (or non-stick) until oil is really hot, but not smoking. Carefully add fillets to hot oil; fry fish for 3-4 minutes, without moving fish in the pan. Carefully turn fish over; cook second side 3-4 minutes or until cooked through and fish flakes easily with a fork. Coating should be browned and crisp when done. Remove fish from skillet; transfer to layers of paper towels to absorb oil. Serve immediately, and enjoy.

        Recipe Notes

        Taco Seasoning Mix For this Recipe (if you don't have pre-made):Stir to combine.

        1 T. Flour// 1 t. chili powder// 1 t. paprika// 3/4 t. salt// 1/2 t. onion powder// 1/2 t. cumin// 1/4 t. cayenne pepper// 1/4 t. garlic powder// 1/8 t. ground oregano//

        **Caloric Calculation made using HALF of the oil in recipe because at least half remains in the skillet (used for frying).

        Nutrition Facts
        Southwestern Fried Rockfish
        Amount Per Serving (1 fillet)
        Calories 283 Calories from Fat 81
        % Daily Value*
        Fat 9g14%
        Saturated Fat 2g13%
        Trans Fat 1g
        Polyunsaturated Fat 4g
        Monounsaturated Fat 2g
        Cholesterol 103mg34%
        Sodium 674mg29%
        Potassium 527mg15%
        Carbohydrates 25g8%
        Fiber 3g13%
        Sugar 2g2%
        Protein 25g50%
        Vitamin A 749IU15%
        Vitamin C 3mg4%
        Calcium 25mg3%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

        Mussels in Wine Garlic Butter Sauce

        Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.
        Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.

        My husband surprised me by bringing home a large bag of fresh Penn Cove (Washington state) mussels a couple of months ago, after a shopping trip to Costco. My first thought was… “I’ve EATEN them in restaurants and enjoyed them, but how on earth do you COOK them”? True story. I had never, in our 45 years of marriage COOKED mussels before. Gulp.

        I immediately started a crazed internet search, and realized it wasn’t as complicated as I thought. Now if you’ve been cooking mussels for years, you’re probably giggling at this, but it’s true. I was on a mission. Here I was, looking at a HUGE (Costco sized) bag of fresh seafood that I had to use within a few days, so they wouldn’t go to waste. I ended up using part of the mussels for this recipe, and then adapted another recipe for Thai-inspired green curry mussels to use the rest a couple days later (also fabulous)!

        The recipe I found was actually in the form of a video I discovered on YouTube. After watching it a few times, and frantically scribbling down the recipe as a restaurant chef prepared them, I decided to GO FOR IT! My husband and I helped each other make this dish, and we had lots of fun cooking together in the process. The results far exceeded my expectations! These mussels in wine garlic butter sauce taste fantastic, and were so much easier to prepare than I anticipated. Here’s how to make this dish:

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

        Preparing To Cook The Mussels

        Heat 2 Tablespoons of olive oil on medium-high heat in a large skillet (one that has a LID). Once the oil is hot, but not smoking, add minced shallot, and cook for 2 minutes, stirring often. Add minced garlic and a pinch of red chili flakes. Continue to cook, stirring often, for 30 seconds, being careful to not burn the garlic (or it becomes bitter). 

        Minced shallots, cooking in olive oil in large skillet.Garlic and red chili flakes are added to cooked shallots in skillet.

        Cooking The Mussels

        Add the rinsed, drained closed shell mussels to the skillet and toss, to coat them with the shallots and garlic in the pan. Pour white wine into the skillet, stir quickly to incorporate, then cover the skillet. Let the mussels steam (covered) for about 3-4 minutes, or until most or all of the shells have opened. Keep an eye on the pan, and check them after 2-3 minutes to see if the shells have opened. 

        The mussels are done cooking when their shells have opened, revealing the meat inside. Use a slotted spoon to remove the mussels from the skillet, letting any accumulated juices drain back into the pan. This liquid in the skillet will be used to make the sauce.

        Mussels are added to the skillet with white wine, shallots and garlic.The mussels are steamed in a covered skillet until they have opened.

        Transfer the mussels to serving bowls and keep them warm while you make the sauce. Discard any mussels that didn’t open while cooking.Cooked, opened mussels are placed in serving bowls and kept warm until sauce is made.

        Make The Wine Garlic Butter Sauce

        Immediately add butter to the liquid in the skillet after removing the mussels. Cook until the butter has melted, stirring to combine, then add chopped parsley to the sauce.

        Butter is added and melted into liquids remaining in skillet after removing mussels.Chopped parsley is added to the hot wine garlic butter sauce in skillet.

        Serve The Mussels In Wine Garlic Butter Sauce

        Pour the sauce over the mussels, evenly dividing it between the bowls and serve immediately, while hot. I recommend a nice piece of crusty garlic bread on the side, because it tastes delicious dipped in the sauce. My husband and I put a large extra bowl in the middle of the table to put our discarded shells in as we eat them.

        Mussels in Wine Garlic Butter Sauce in a bowl, and are ready to be eaten.Two bowls full of mussels in wine garlic butter sauce, ready to be served.

        Here is a close up of one of the mussels in wine garlic butter sauce. It sure tastes great, flavored with that yummy sauce!

        A close up of one of the mussels, on a fork, ready to be eaten.A bowl, full of the mussels in wine garlic butter sauce.

        These delicious mussels are really a lot easier to make than you might have imagined. My husband and I had fun cooking this meal together, and we truly love this dish! I hope you enjoy this recipe, and have the opportunity to make it soon! Thank you for stopping by and I hope you will come back again. Take care, and may God bless you.

        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 wonderful variety of seafood recipes for you to enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

        Original recipe source: YouTube video from Aqua El Gaucho in the Revelers Club Collection

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Mussels in Wine Garlic Butter Sauce
        Prep Time
        10 mins
        Cook Time
        4 mins
        Total Time
        14 mins
         

        Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.

        Category: Main Course, Seafood
        Cuisine: American
        Keyword: mussels in wine garlic butter sauce
        Servings: 2
        Calories Per Serving: 583 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 Tablespoons extra virgin olive oil
        • 2 teaspoons minced shallots
        • teaspoons minced garlic
        • 1 pinch red chili flakes
        • 2 pounds mussels rinsed, drained
        • ½ cup dry white wine
        • 4 Tablespoons unsalted butter
        • ¼ cup chopped flat leaf parsley
        Instructions
        1. Rinse mussels in a strainer, then drain. Set aside.

        2. Heat olive oil on medium-high heat in a large skillet (one that has a LID). When oil is hot, add minced shallot; cook 2 minutes, stirring often. Add garlic and a pinch of red chili flakes. Continue cooking, stirring often, for 30 seconds. 

        3. Add mussels; toss or stir to combine with shallot/garlic mixture, then add wine. Stir to incorporate, then cover skillet. Steam mussels (covered) for about 3-4 minutes. Keep an eye on the pan; check them after 3 minutes to see if they shells have opened, revealing meat inside. They are finished cooking once the shells have opened.

        4. Use a slotted spoon to remove mussels from skillet, letting any accumulated juices drain back into the pan. This liquid in the skillet will be used to make the sauce. Transfer mussels to serving bowls; keep them warm while you make sauce. Discard any mussels that didn't open while cooking.

        5. Immediately add butter to liquid remaining in the skillet. Cook only until the butter melts, stirring to incorporate it into the sauce. Add chopped parsley and stir.

        6. Pour the sauce over the mussels, evenly dividing between bowls. Serve immediately, and enjoy!

        Recipe Notes

        NOTE: The butter used in the sauce contains the most calories in this dish. The calorie calculation was made assuming ALL of the sauce for each portion is consumed. If all of the broth in the bowl is not consumed, the calorie count will be considerably less than stated.

        Nutrition Facts
        Mussels in Wine Garlic Butter Sauce
        Amount Per Serving (1 (1/2 of total))
        Calories 583 Calories from Fat 378
        % Daily Value*
        Fat 42g65%
        Saturated Fat 17g106%
        Trans Fat 1g
        Polyunsaturated Fat 4g
        Monounsaturated Fat 17g
        Cholesterol 125mg42%
        Sodium 674mg29%
        Potassium 854mg24%
        Carbohydrates 12g4%
        Fiber 1g4%
        Sugar 1g1%
        Protein 28g56%
        Vitamin A 1717IU34%
        Vitamin C 30mg36%
        Calcium 90mg9%
        Iron 10mg56%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.