Category: Seafood

Salmon and Pearl Couscous Bowl

Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!
Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

We happen to love salmon in our home. Years ago I didn’t like it… in fact we almost never had it. Then a switch was flipped with my taste buds, and I began to enjoy it. Now for the past 10-15 years we try to eat salmon about once a week, and I LOVE it! Who knew that your taste buds can really change, after all? I even have lots of salmon recipes on my blog now, to prove it!

Today I want to share a really yummy all-in-one meal that features salmon fillets and pearl couscous, topped with a drizzling oil with lemon and chives. Throw in some peas, garlic and shallots for more flavor, and this is a great meal that’s ready to serve in 30 minutes. I found the recipe in one of my beloved cookbooks, and knew I had to share the recipe on my blog. Here’s how to make this delicious 30-minute meal:

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

TIP: Before beginning- preheat your oven to 200°F. Place an empty, oven-proof baking dish (large enough for 4 salmon fillets) in the oven (on a middle rack) while it preheats.

NOTE: The recipe (as written in recipe card below) makes 4 servings. My photos reflect only the amounts used for 2 servings, just so you know. 

Cook The Salmon Fillets

Okay… while the oven preheats, prepare the salmon fillets. Pat each one dry using paper towels, and then lightly season the top with salt and pepper. NOTE: The reason to pat the salmon dry is because excess moisture tends to “steam” the salmon. You want them dry so the salmon can be pan-seared and crispy brown.

Heat 1 Tablespoon of the oil in a large non-stick skillet on medium-high heat. When the skillet is really hot, but not smoking, carefully place salmon, seasoned side down into the hot skillet. Cook the salmon (without moving them) in the skillet for about 5 minutes, until the bottom side is nicely browned.

Once the bottom has browned well, transfer the fish into the baking dish that has been heating in the oven, with the browned side of the salmon facing up. Bake the salmon (uncovered) at 200°F. for approx. 15 minutes. When done, the salmon will turn a bit opaque, and will flake easily.

Salmon fillets are patted dry, then seasoned with salt and pepper before cooking.The salmon fillets are pan-seared, seasoned side down in hot oil in a skillet.Browned salmon fillets are baked in the oven after pan-searing.

Cook The Pearl Couscous While Salmon Bakes

While the salmon bakes, prepare the couscous. Wipe the skillet (you used for the salmon) clean with paper towels. Put another 1 Tablespoon of oil in the skillet, and heat it on medium-high. Measure the pearl couscous into the hot oil in the skillet. Lightly cook, stirring often, until the couscous turns a light golden brown color. This usually takes only a couple minutes.

Add the lemon zest, minced shallot and garlic to the couscous. Stir and cook for about 30 seconds (don’t burn that garlic!).

Pearl couscous is lightly "toasted" in a hot skillet until golden.Shallots, garlic and lemon zest are added to the skillet with toasted pearl couscous.

Immediately add 3 cups of water to the couscous, and stir to combine. Continue to cook on medium-high heat, stirring often, until the couscous becomes soft, tender to the bite, and the liquid has been absorbed (approx. 11-12 minutes).

Water is added to the pearl couscous and it begins cooking in skillet.Water has been absorbed into the pearl couscous in the skillet.

Make The Lemon Chive Drizzling Oil While The Couscous Cooks

While the couscous is cooking, make the quick and easy drizzling oil for the finished salmon. Place the remaining 2 Tablespoons of oil in a small bowl, then add 1 Tablespoon of lemon juice and 2 Tablespoons of chopped chives. Whisk well, to fully combine these simple ingredients. Set aside.

A small bowl, holding the lemon chive drizzling oil to top the salmon fillets.

Final Steps To Finish This Dish

Now we’re ready for the final steps! As soon as the couscous is tender and the liquid is absorbed, remove the skillet from the heat source. Add frozen peas to the couscous, put a lid on the skillet, and allow to remain undisturbed for 2 minutes. The heat from the couscous will heat the frozen peas through!

After 2 minutes, take off the skillet lid. Stir in the rest of the chopped chives (2 Tablespoons) and lemon juice (1 Tablespoon). Toss gently, to combine these ingredients with the hot couscous. Season to taste with additional salt and pepper, if desired.

Frozen peas are added to the skillet of hot pearl couscous.Chopped chives and lemon juice are added to the peas and pearl couscous for seasoning.

Serving The Salmon and Pearl Couscous Bowl

To serve, spoon about one fourth of the couscous into each serving bowl. Carefully place a salmon fillet on top of the couscous, re-stir and then drizzle one fourth of the lemon chive oil over the top of the salmon. Repeat for each serving.

Serve the salmon and pearl couscous bowl while all ingredients are hot, and enjoy this delicious, all-in-one meal! The salmon is nicely browned and should be flaky all the way through. The pearl couscous has a nice light flavor, and the lemon/chive drizzling oil brings it all together in every bite! Hope you enjoy it!

A Salmon and Pearl Couscous Bowl is served with lemon chive drizzling oil on top.The salmon fillet in the Salmon and Pearl Couscous Bowl is fully cooked and flaky.

Thank you for stopping by today. I sincerely hope you will come back again soon, to discover more family-friendly recipes to make for those you love. Take care, and have a wonderful day, friends.

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 yummy salmon recipes you can check out, 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!
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Original recipe source: “The Best 30-Minute Recipe” cookbook, page 129, published in 2006, by the Editors of Cooks Illustrated

Salmon and Pearl Couscous Bowl
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

Category: Main Dish, Seafood
Cuisine: American
Keyword: salmon pearl couscous bowl
Servings: 4
Calories Per Serving: 551 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 salmon fillets (approx. 4 ounces per fillet) , 1¼" thick, skinless
  • salt and pepper , to lightly season salmon
  • 4 Tablespoons olive oil , DIVIDED USE
  • cups Israeli pearl couscous , uncooked
  • 1 shallot , peeled/finely minced
  • 3 garlic cloves , peeled/finely minced
  • ½ teaspoon grated lemon zest , = finely grated lemon peel
  • 3 cups water
  • ¼ cup chopped chives , DIVIDED USE
  • 2 Tablespoons fresh lemon juice , DIVIDED USE
  • ½ cup frozen peas , frozen, NOT thawed
Instructions
  1. TIP: **Before beginning recipe... preheat oven to 200°F. Place an empty, oven-proof baking dish (large enough for salmon fillets) in the oven on the middle rack while the oven preheats.

  2. COOK SALMON- Pat salmon dry with paper towels; season top lightly with salt/pepper. Heat 1 Tablespoon oil on medium-high heat in a large, non-stick skillet. When oil is really hot, but not smoking, carefully place salmon, seasoned side down into skillet. Cook (without moving fillets) about 5 minutes, until bottom side is well browned. Transfer salmon into heated baking dish with browned side facing up. Bake salmon (uncovered) at 200°F. for 15 minutes.

  3. PREPARE COUSCOUS- While salmon bakes, make the couscous. Wipe salmon skillet clean with paper towels. Add 1 Tablespoon of oil to skillet; heat on medium-high. Measure couscous into skillet. Cook, stirring often, until couscous turns golden brown (2-3 minutes). Add lemon zest, minced shallot and garlic. Stir/cook only about 30 seconds (don't burn garlic!). Immediately add 3 cups of water; stir to combine. Cook on medium-high heat, stirring often, until couscous is tender to the bite, and liquid has been absorbed (approx. 11-12 minutes).

  4. MAKE DRIZZLING OIL- While couscous cooks, make drizzling oil. Put remaining 2 Tablespoons oil in small bowl. Add 1 T. of lemon juice and 2 Tablespoons of chopped chives. Whisk well, to fully combine Set aside.

  5. TO FINISH- When couscous is tender and liquid absorbed, remove skillet from heat. Add frozen peas; put a lid on skillet; let sit undisturbed for 2 minutes (heat from couscous will heat frozen peas through). After 2 minutes, remove skillet lid. Stir in remaining chives (2 T.) and lemon juice (1 Tablespoon). Toss gently, to combine with couscous. Season to taste with salt and pepper, if desired.

  6. TO SERVE- Spoon ¼ of the couscous into each bowl. Carefully place a salmon fillet on top of the couscous. Re-stir lemon/chive/oil mixture; drizzle ¼ of it over top of salmon. Repeat for each serving. Serve hot, and enjoy!

Nutrition Facts
Salmon and Pearl Couscous Bowl
Amount Per Serving (1 (1/4 of total))
Calories 551 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 62mg21%
Sodium 68mg3%
Potassium 752mg21%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 2g2%
Protein 32g64%
Vitamin A 294IU6%
Vitamin C 13mg16%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

Skillet Grilled Rockfish

Skillet Grilled Rockfish is an easy, tasty dish that’s ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.
Skillet Grilled Rockfish is an easy, tasty dish that's ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

A couple of years ago, my husband brought home some rockfish from the grocery store. Since we had never ever had rockfish before, it took a few minutes to come up with a plan on how to fix it. My recipe for pan-seared rockfish with fresh herbs was my first try, and we really loved it! We are big fans of rockfish, and love it’s delicate, mild flavor.

Nowadays we keep a package or two in our freezer, and have found it be be delicious, versatile, perfect for grilling, stovetop cooking or baking, and yummy on fish tacos! This recipe (as printed below) is for two servings, but the recipe can EASILY be doubled or tripled. Let me show you how easy it is to make this version of skillet grilled rockfish!

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

Make The Spice Mix For The Fish

The spice mix for the rockfish is made using several common ingredients. They are flour, cornmeal, onion powder, basil, garlic powder, thyme, cayenne pepper, salt & pepper. You can combine them in a small bowl or place the ingredients directly into a re-sealable plastic bag (and mix them together).

The spice mix gives the fish a nice flavor, but it’s not overpowering AT ALL. The flour and cornmeal help to form a nice crust on the fish after cooking in melted butter (it browns nicely), and the variety of spices make it taste good!

A seasoning mix for the rockfish is mixed in a small bowl.

Lightly pat the rockfish fillets semi-dry on paper towels, then place them into a plastic re-sealable bag with the spice mixture inside. Gently shake or flip the bag over several times until the fish has been coated with the spices.

Rockfish fillets are combined with the spice mix in a re-sealable bag.After the rockfish fillets are coated with spice mix, they're ready to cook.

Time To Make Skillet Grilled Rockfish!

Now that the rockfish has been seasoned, it’s time to cook them. Melt butter in a large skillet (preferably cast iron) on medium heat. Once the butter has melted and the skillet is really hot (but not smoking), place the rockfish into the skillet. Let the fish cook for 5-6 minutes, without moving them in the pan. This will allow it time to form a nicely browned crust on the bottom.

Skillet grilled rockfish fillets are cooked in melted butter in a skillet.

Once you can see that the bottom of the fish has a nice browned color to it, carefully turn the fish over to the other side. Continue to cook for another 5-6 minutes.

NOTE: The cooking time may vary a tiny bit, due to varying thicknesses of fish being used. Once done cooking, both sides of the fish should be crusty and browned. The fish should also flake easily with a fork.

The skillet grilled rockfish fillets are flipped over halfway through cooking time.

Time To Eat The Skillet Grilled Rockfish!

And just like that… the skillet grilled rockfish is done, and ready to eat! See how easy this dish is to make? Transfer the fish to serving plates, and garnish with a lemon wedge, if desired. Serve immediately, and enjoy your easy, delicious seafood dinner!

A serving of skillet grilled rockfish on a plate with broccoli, rice and garlic bread.When done cooking, the crusty, browned rockfish should flake easily.

I really hope you will have the opportunity to make skillet grilled rockfish for yourself or your family. We sure enjoy it, and hope you will, too. Thanks for stopping by, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find all of my seafood recipes in the Recipe Index, which is located at the top of the page. I have several recipes featuring rockfish, 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!
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Recipe adapted from: “Taste of Home” magazine, June/July 2005 edition, page 40, published by Reiman Publications, Inc.

Skillet Grilled Rockfish
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Skillet Grilled Rockfish is an easy, tasty dish that's ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

Category: Entree-Seafood, Main Dish
Cuisine: American
Keyword: skillet grilled rockfish
Servings: 2
Calories Per Serving: 331 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Spice Mix:
  • cup all purpose flour
  • cup cornmeal
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • teaspoon (EACH) salt and pepper
  • teaspoon cayenne pepper
For Fish:
  • 12 ounces rockfish fillets (two 6 ounce fillets)
  • 2 Tablespoons butter
  • 2 lemon wedges (for garnish-optional)
Instructions
  1. Combine spice mix ingredients in a small bowl OR place directly into a re-sealable plastic bag (and mix them together).

  2. Lightly pat fish dry on paper towels; place fish into bag with spice mix. Gently shake/flip bag several times until fish is covered with spices. Tip: only season TWO pieces of fish at a time.

  3. Melt butter in large skillet (preferably cast iron) on medium heat. Once melted, and skillet is hot (but not smoking), put rockfish in skillet. Let fish cook for 5-6 minutes, without moving them in the pan. This allows time to form a nicely browned crust on the bottom. When bottom of fish is nicely browned, carefully turn fish to other side. Continue to cook for 5-6 more minutes. NOTE: Cooking time may vary a bit, due to different thicknesses of fish. When done, both sides of fish should be crusty/browned, and should flake easily with a fork.

  4. Transfer fish to plates. Serve immediately, with a lemon wedge on top of fish, if desired. Enjoy!

Nutrition Facts
Skillet Grilled Rockfish
Amount Per Serving (1 fillet)
Calories 331 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 115mg38%
Sodium 373mg16%
Potassium 749mg21%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 34g68%
Vitamin A 438IU9%
Vitamin C 10mg12%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Skillet Grilled Rockfish is an easy, tasty dish that's ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

 

 

Sweet Spicy Salmon

Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.
Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

I really think you’re gonna love this totally EASY salmon dish. It is so simple to prepare in only a few minutes, and then into the oven it goes. The end result is a flaky and delicious, baked salmon fillet, covered in a “not too sweet and not too spicy” delicious sauce. YUM! The recipe as written serves two, but can easily be doubled or tripled.

Basically you will lightly season the salmon, cover it with a simple flavorful sauce, bake it, and then put it under the broiler to crisp it before serving. Truly, it could not be any more simple than that! We love salmon, and love this recipe for it, too, so I wanted to share it with you. Here’s how easy it is to make sweet spicy salmon:

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

Prepare The Salmon For Baking

Preheat your oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil. You will want the piece of foil to be much larger than the pan, so the edges can be turned up to “hold the sauce in” later. Spray the foil lightly with non-stick baking spray. **NOTE: If doubling the recipe, you can use a rimmed cookie sheet to have room for the additional pieces of salmon.

Place skinless salmon fillets in the prepared dish, leaving about an inch between each one. Lightly sprinkle the top of the salmon fillets with salt and black pepper.

 Drain pineapple rings, RESERVING THE JUICE FOR LATER. Slice pineapple rings in half. Place the halved rings around the long sides of the fillets, and in between the pieces. Pull the foil up to “snuggle” the salmon so that any “runaway” sauce will be “held captive” in the pan, once added. Set the salmon aside while you make the sauce.

Skinless salmon fillets are lightly seasoned with salt and pepper.Pineapple rings (cut in half) are wedged around the salmon fillets in pan.

Make The Sauce 

The sauce is a cinch to make. Place sweet Thai chili sauce (I use Mae Ploy), rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from the can) in a small bowl. Whisk well, to combine the ingredients.

Spoon or pour the sauce over the top of each piece of salmon, to fully cover the surface of the fish. The foil will help “catch” any runoff sauce. Now the sweet spicy salmon is ready to bake!

An Asian-inspired sauce is whisked together to pour over salmon before baking.The seasoned salmon fillets are covered with a sauce before baking.

Cooking The Sweet Spicy Salmon

BAKE the sweet spicy salmon, uncovered, at 425°F. for 12-15 minutes. This amount of time will vary due to the thickness of the fish YOU use. Check it at 12 minutes. The fish should be easily flaked with a fork when finished baking. Immediately switch your oven to the BROIL setting.

Place the pan under the broiler heating element. Broil the fish for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove the pan from the broiler. If desired, garnish the salmon with chopped cilantro before transferring to serving plates. I recommend this, as the cilantro not only adds color, but additional flavor to this dish, as well.

Baked then broiled salmon is garnished with chopped cilantro before serving.

Time To Serve The Sweet Spicy Salmon

Carefully transfer the sweet spicy salmon fillets (use a spatula) to serving plates when ready to serve. Place pineapple rings around the edges of the salmon. Spoon some of the sauce from the pan over each piece of salmon.

The salmon will be nice and flaky, and is so yummy I think you will gobble it up! You will also find that the fish (with the sauce) isn’t too spicy, after all. The first time I made this dish, I thought it would be really spicy… NOPE! It’s perfect, and the sweet/spicy sauce compliments the salmon very well.

Sweet Spicy Salmon, served on a white plate with steamed rice and green peas.Chopped cilantro is a colorful garnish when serving Sweet Spicy Salmon fillets.

I really hope you have the opportunity to try this recipe for sweet spicy salmon. The recipe can be EASILY DOUBLED, and has a wonderful flavor. Thanks for stopping by today. Have a wonderful day, and I sincerely hope you will come back for a visit again soon.

Looking For More SALMON Recipes?

You can find all of my salmon recipes in the Recipe Index, which is located at the top of the page. I have quite a few (we love salmon!), 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: Danelle, at: https://letsdishrecipes.com/sweet-and-spicy-pineapple-salmon/

Sweet Spicy Salmon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

Category: Entree, Main Dish, Seafood
Cuisine: All Cuisines
Keyword: sweet spicy salmon
Servings: 2
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 6 ounce salmon fillets , no skin
  • salt/pepper, to season
  • 4 canned pineapple rings , cut in half (JUICE RESERVED)
  • chopped cilantro (Optional, for garnish)
For Sauce:
  • ¼ cup sweet Thai chili sauce (I used Mae Ploy)
  • 1 Tablespoon rice vinegar
  • ½ Tablespoon low sodium soy sauce
  • 2 teaspoons brown sugar
  • cup reserved pineapple juice (from can)
Instructions
  1. Preheat oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil (larger than pans so edges can be turned. Spray lightly with non-stick baking spray. **NOTE: If doubling recipe, use rimmed cookie sheet to have room for additional pieces.

  2. Place salmon in prepared dish; leave 1" between each one. Lightly sprinkle salmon with salt/pepper. Drain pineapple rings, RESERVING JUICE FOR LATER. Slice rings in half. Place halved rings around long edges of fillets, and in between. Pull foil up to "snuggle" salmon so that any "runaway" sauce will be "held captive" in foil, once added. Set aside.

  3. Make sauce: Place sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from can) in a small bowl. Whisk well, to combine the ingredients. Spoon or pour sauce over the top of each salmon fillet, to cover surface.

  4. BAKE, uncovered, at 425°F. for 12-15 minutes. Cooking time may vary slightly, due to thickness of fillets used. Check it at 12 minutes. The fish should easily flake with a fork when done. Immediately switch oven to the BROIL setting. Broil salmon for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove pan from oven. If desired, garnish each piece with chopped cilantro before transferring to serving plates.

  5. Carefully transfer salmon (use a spatula) to plates to serve. Place pineapple rings around the edges. Spoon sauce from the pan over each piece. Serve, and enjoy!

Nutrition Facts
Sweet Spicy Salmon
Amount Per Serving (1 fillet)
Calories 335 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 94mg31%
Sodium 529mg23%
Potassium 853mg24%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 21g23%
Protein 34g68%
Vitamin A 68IU1%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

Herbed Shrimp Broccoli Pasta

Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.
Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

If you enjoy shrimp and pasta dishes, may I suggest trying this delicious recipe for Herbed Shrimp Broccoli Pasta? My husband and I love this dish, and truly hope you will enjoy it, as well! I’ve been making it without any recipe, in one form or another for years, improvising as I went along with spices, ingredients, etc. This is the final version of this recipe from all my kitchen “experimenting”, and it sure is GOOD!

Lightly seasoned, pan-seared shrimp are complimented with pasta, coated with olive oil, butter, Parmesan cheese and Italian-inspired spices. Toss in some healthy broccoli, and you’ve got a wonderful, all-in-one meal I am confident you will enjoy.

Basically you will cook shrimp, cook broccoli, cook pasta, and then mix it all together with spices, cheese, butter and olive oil. It’s pretty easy to make (in just a few steps), so I want to share this yummy recipe with you.

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

Season And Pan-Sear The Shrimp

The first step is to make sure your medium shrimp are peeled, and deveined. Place the shrimp in a medium sized bowl, and lightly season with Italian seasoning and garlic powder. The link is to my recipe for making Italian seasoning at home, if you do not have any.

Melt butter in a large skillet. Add the seasoned shrimp, and cook in a single layer for 2-3 minutes, and then turn the shrimp over to the other side. The shrimp should be golden brown. Cook for 1-2 additional minutes, until the shrimp are cooked through.

Set the skillet with the shrimp aside, and cover, to keep the shrimp warm. Do not clean the skillet out, because you will use all the browned butter and leftover “crispy bits” later for added flavor!

Shrimp are lightly seasoned, then pan-seared in butter in a skillet.

Cook Pasta, Steam Broccoli, And Mix Pasta Seasoning

Okay… now you need to prepare the pasta in boiling water, according to package directions (approx. 12-13 minutes). TIP: Typically I start the pot of water heating while I cook the shrimp. That way, when I’m done cooking the shrimp, the water will already be boiling for the pasta (which saves time).

Fettucine pasta is cooked until al dente in boiling water.

While the pasta is cooking, quickly steam the broccoli. Place the broccoli florets in a steamer basket over 2 inches of boiling water in a saucepan, and cover. Steam the broccoli for 4 minutes. Remove the florets from the basket, and add to the cooked shrimp set aside in the skillet (and keep warm).

Broccoli florets are quickly steamed before adding to the pasta.

While the pasta is still cooking, take a minute to also mix together the spice ingredients for the pasta in a small bowl. The spices are onion powder, Italian seasoning, parsley, garlic powder, red pepper flakes, salt and pepper.

Spices are mixed together before adding to the pasta.

Putting The Herbed Shrimp Broccoli Pasta Together

Now it’s time to put this meal together! As soon as the pasta is fully cooked, quickly drain it in a colander (but don’t rinse!). Place the butter and olive oil in the bottom of the empty pasta pan, and then pour the HOT drained pasta back in, on top. This will help to melt the butter underneath. Quickly add the spice mixture and grated Parmesan cheese to the pasta.

The herb mixture, butter, oil and Parmesan cheese are added to cooked pasta.

Now add the cooked shrimp and broccoli to the hot pasta, and gently toss it all together. The melted butter, olive oil, spices and Parmesan will flavor the pasta, along with the broccoli and seasoned shrimp. Give the pasta a quick taste, and add additional salt and pepper, if desired. Now the herbed shrimp broccoli pasta is ready to be served.

Cooked shrimp and broccoli are added to the pasta, then gently mixed together.The herbed shrimp broccoli pasta is gently tossed before serving.

Time To Serve Herbed Shrimp Broccoli Pasta!

Place portions of pasta onto individual serving plates or bowls (I use tongs). Try to position the shrimp on top of each portion to make it look appealing. Add additional grated Parmesan cheese for garnish, if desired.

Note: Because this pasta dish is not fully coated with a thick sauce (like spaghetti sauce, for example), it will tend to lose heat rapidly . This is why it is important to serve it up fairly quickly… just sayin’.

A serving dish of herbed shrimp broccoli pasta, ready to enjoy!A close up of herbed shrimp broccoli pasta, with a fork on the side.

Hope you enjoy this delicious all-in-one pasta dinner! We always do and trust you will, too. Thanks for stopping by, and hope you will visit again soon. Take care, and have a great day.

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 quite a few, 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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jbatthegratefulgirlcooks

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Herbed Shrimp Broccoli Pasta
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 

Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

Category: Dinner, Entree
Cuisine: Italian
Keyword: herbed shrimp broccoli pasta
Servings: 3
Calories Per Serving: 600 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Shrimp:
  • 18-20 medium shrimp , peeled, deveined
  • 2 Tablespoons butter
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
For Pasta:
  • 7 ounces fettucine pasta , cooked according to pkg. directions
  • cups broccoli florets , lightly steamed
  • ¼ cup extra virgin olive oil
  • 2 teaspoons butter , room temp.
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • teaspoon onion powder
  • ¼ teaspoon salt and pepper (EACH)
  • 1 pinch (generous) red pepper flakes
  • ¼ cup fresh grated Parmesan cheese , plus more for garnish, if desired
Instructions
  1. Prepare shrimp: Place shrimp in a bowl; sprinkle with Italian seasoning and garlic powder; toss to coat. Melt butter in a large skillet on medium heat. Add shrimp in a single layer. Cook 2-3 minutes; turn shrimp over and cook other side for 1-2 more minutes until cooked through. Set skillet of shrimp aside; cover, to keep warm. Don't clean skillet- you will use browned butter and leftover "crispy bits" later for added flavor!

  2. Prepare pasta according to package directions. TIP: Start pot of water heating while cooking shrimp in Step #1. When done cooking shrimp, water should be boiling for pasta (which saves time).

  3. While Pasta Cooks: #1: Steam broccoli. Place broccoli florets in a steamer basket over 2 inches of boiling water in a saucepan and cover. Steam for 4 minutes. Remove broccoli from steamer; add to shrimp set aside in skillet. #2: Mix together spices for the pasta (Italian seasoning, parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes) in a small bowl. Set aside.

  4. When pasta is done, immediately drain it in a colander (but don't rinse!). Place butter and olive oil on the bottom of the empty pasta pan, and then pour HOT drained pasta back in, on top. This melts the butter underneath. Add spice mix, Parmesan cheese, shrimp and broccoli to pasta.

  5. Gently toss all ingredients together until fully combined. Taste pasta; add additional salt and pepper, if desired. Immediately serve (while still hot), and enjoy.

Nutrition Facts
Herbed Shrimp Broccoli Pasta
Amount Per Serving (1 (1/3 of total))
Calories 600 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 181mg60%
Sodium 727mg32%
Potassium 355mg10%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 2g2%
Protein 22g44%
Vitamin A 840IU17%
Vitamin C 42mg51%
Calcium 221mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

Traeger Grill Smoked Trout

Traeger Grill Smoked Trout is a great recipe for cooking smoked, fresh trout! Butterflied trout are soaked in a brine before smoking, for peak flavor!
Traeger Grill Smoked Trout is a great recipe for cooking smoked, fresh trout! Butterflied trout are soaked in a brine before smoking, for peak flavor!

We sure have been having fun trying recipes on our Traeger grill! Our most recent adventure involved brining and smoking trout that we received from a very nice, generous neighbor!

I found the original recipe on the Traeger app, and thought it sounded wonderful, so off I went into the kitchen to check this recipe out! WOW! This was some good tasting smoked trout! My husband (a trout-lovin’ guy) said it was some of the best trout he has ever had!

With very minimal prep work, and a “hands off” smoking time on the grill, this recipe was also SUPER EASY! Brine the fish, then smoke it on the pellet grill. BOOM! Yummy smoked trout! Here’s how to make Traeger smoked trout:

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

Prepare The BRINE Mixture

Salting meats as a way to preserve food has been around for many, many years. Throughout history voyagers, travelers or armies used to preserve their meats in salt so they could survive on long voyages or trips, even with a lack of refrigeration.

Nowadays brining is a “thing”. When you brine meats, it’s typically done using a salt, water, and seasoning combination, but using far less salt than our ancestors. Brining infuses meats with lots of flavor, and can also help tenderize the meat, in a fairly short amount of time.

To make THIS brine for Traeger smoked trout, place water, salt, brown sugar, black pepper and soy sauce in a LARGE covered container. Whisk the ingredients together until sugar has dissolved. THIS will be your brine!

Ingredients for the brine are whisked together before adding trout.

Prepare The Trout

The trout will need to be cleaned and gutted, with the head removed. Butterfly cut each trout almost all the way down to the tail, and then spread it out. You want the trout to be able to lie flat while being smoked on the grill.

NOTE: The recipe as written (in the printable recipe card at the bottom of this post) is for 4 trout. Since it was only my husband and I eating, I smoked only TWO trout, but used the regular amount of brine.

Trout are cleaned, gutted, and butterflied before brining and smoking.

Place the butterflied trout into the brine, and position in the brine so that it is covered. You might find it easy to weigh the fish down with a heavy plate, to keep it under the brine. Cover the container, and then let the trout brine in the liquid for 60 minutes in the refrigerator. Turn the trout over, halfway through the brining time.

The butterflied trout are soaked in brine for one hour before smoking on the grill.

Dry The Brined Trout And Then Get Them On The Traeger

Once the fish has brined for 1 hour, remove each fish from the brine and pat dry with a paper towel. Get both sides as dry as possible before you put them onto the grill.

Each trout is patted dry before putting it on the grill for smoking.

Preparing Traeger Smoked Trout Is EASY!

Fill your pellet hopper with fresh pellets (we used mesquite). Start your Traeger by turning it on and waiting 4-5 minutes (with the lid open) until it is smoking, and a fire has been fully established. Turn the temperature gauge to 225°F., and let the grill preheat (with the lid closed). This might take anywhere from 10-15 minutes.

Once pre-heated, quickly brush vegetable oil over the grill grates with a pastry brush. This helps to help prevent the fish skin from sticking to the grill. Place the patted dry trout directly onto the oiled grill grate, with the skin side down. Close the lid on the grill.

Traeger grill smoked trout is cooked skin side down on the grill.

Smoke the trout for 1½ – 2 hours until the fish starts to flake and the fish turns slightly opaque in color. You don’t even need to mess with them once they are on the grill. NOTE: Cooking times can vary a bit, due to ambient temps of each smoker, and the thickness of the trout. The length of time will obviously depend on the thickness of the trout you are using. Ours were done in 1½ hours! See how beautiful they looked? Oooh…

When done, Traeger smoked trout is beginning to flake and is opaque in color.

Time To EAT Some Traeger Grill Smoked Trout!

Remove the trout from the Traeger once they are fully cooked, and transfer them to a baking sheet and bring them indoors! They smell really good about this time. De-bone each fish, and then serve this tasty Traeger grill smoked trout. You can serve this smoked fish hot or cold, however you prefer it. It has GREAT flavor!

Here is one Traeger grill smoked trout, fully cooked, and ready to de-bone and eat!

Thanks for reading. I sure do sincerely hope you enjoy this recipe for Traeger grill smoked trout. My husband is already asking for me to make it again… ha ha! Lucky for us, our sweet neighbor just gave us even MORE frozen trout this week. Yippee!

Looking For More TRAEGER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of my Traeger recipes you might enjoy checking out include:

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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Recipe adapted from: https://www.traegergrills.com/recipes/seafood/smoked-trout

Traeger Grill Smoked Trout
Prep Time
5 mins
Cook Time
1 hr 30 mins
Brining Time (inactive)
1 hr
Total Time
2 hrs 35 mins
 

Traeger Grill Smoked Trout is a great recipe for cooking smoked, fresh trout! Butterflied trout are soaked in a brine before smoking, for peak flavor!

Category: Entree-Seafood
Cuisine: American
Keyword: Traeger grill smoked trout
Servings: 4
Calories Per Serving: 392 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium trout (approx. 8 ounces per fish) , cleaned and head removed
For Brine:
  • ½ gallon water
  • cup salt
  • ¼ cup brown sugar (light or dark)
  • ½ Tablespoon black pepper
  • 1 Tablespoon soy sauce
Instructions
  1. To make brine: Place water, salt, brown sugar, black pepper and soy sauce in a LARGE covered container. Whisk ingredients together until sugar has dissolved.

Brine The Trout:
  1. Remove fish head. Clean and gut each trout. Butterfly cut each trout almost all the way to the tail, and then spread it out. Do not slice all the way through the bottom skin. You want the trout to be able to lie flat when smoking. Place the butterflied trout into the brine; make sure each fish is covered. You might need to weigh the fish down with a heavy plate, to keep them under the brine. Cover container, and let fish brine in liquid for 60 minutes in refrigerator. Once fish has brined for 1 hour, remove fish from brine and pat dry with a paper towel. Get fish as dry as possible before you put them onto the grill.

Smoking The Trout:
  1. Start Traeger by turning it on and waiting 4-5 minutes (with lid open) until it is smoking, and a fire has been established. Turn temperature gauge to 225°F., and let grill preheat (with lid closed). This might take anywhere from 10-15 minutes. Once pre-heated, quickly brush vegetable oil over the grill grates with a pastry brush. This helps to help prevent the fish skin from sticking to the grill. Place trout directly onto oiled grill grate, skin side down. Close the lid. Smoke trout for 1½ - 2 hours until the fish starts to flake and turns slightly opaque in color. You don't need to mess with them once they are on the grill. Remove trout once they are fully cooked; transfer to a baking sheet. De-bone each fish, and then serve. You can serve the trout hot or cold, however you prefer it.

    NOTE: Cooking times can vary a bit, due to the ambient temps of each smoker, and thickness of the trout.

Nutrition Facts
Traeger Grill Smoked Trout
Amount Per Serving (1 trout (whole))
Calories 392 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 132mg44%
Sodium 3816mg166%
Potassium 847mg24%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 13g14%
Protein 47g94%
Vitamin A 129IU3%
Vitamin C 1mg1%
Calcium 126mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Traeger Grill Smoked Trout is a great recipe for cooking smoked, fresh trout! Butterflied trout are soaked in a brine before smoking, for peak flavor!

 

Simple Szechuan Shrimp

Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!
Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!

My mom is downsizing, and preparing to move into a senior community on the other side of the country (Georgia). One of my sisters already lives in NW Florida, and my other sister is moving to the same town in Georgia as my mom next month.

I am sad she’s moving so far away, but happy to know she will be near more family members, and glad she’s looking forward to her new, smaller place. Our family is really gonna miss having her only a 2 hour plane ride away, here on the West Coast!  She mailed me some of her old cookbooks recently to add to my collection, including one from a church my husband had formerly worked at over 25 years ago.

I glanced through this little cookbook, and came across a recipe for Szechuan Shrimp a sweet friend of mine had in the book. The recipe sounded good, so I made it! Wow… it was very simple to make, and took under 15 minutes, from start to finish!

It was soooo good, I wanted to get it onto my blog, for others to enjoy! The original recipe (below) calls for 1 pound of large shrimp and serves 4. NOTE: I used a 3/4 pound bag of shrimp, which made 3 servings, since I cooked this meal only for my husband and myself. My photos reflect the smaller quantity. Let me tell you, this shrimp dish is ridiculously QUICK n’ EASY to make! Here’s how:

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

Make The Asian-Inspired Sauce

This is a TOTALLY simple sauce to prepare! Measure dry sherry, soy sauce, sugar, salt, catsup, sweet chili sauce, and red pepper flakes into a small bowl. Use a whisk to mix all the Szechuan shrimp sauce ingredients together, until mixture is smooth, and the sugar has dissolved. Set the sauce aside while you stir-fry the shrimp.

Ingredients for the Asian-inspired sauce are measured into bowl for mixing.Sauce ingredients are whisked together until fully blended.

Prep The Shrimp

Pat the peeled and de-veined shrimp dry, using paper towels. Get as much moisture off the shrimp as possible. I used frozen, peeled and de-veined shrimp, and let them thaw before I pulled the little shell off the tails! Quick and easy!

Peeled, de-veined shrimp are patted dry on paper towels before cooking.

Cooking Simple Szechuan Shrimp Is Easy And FAST!

Heat peanut oil (or olive oil) on medium-high in a heavy skillet. Once the oil is hot, but not smoking, add the shrimp, minced garlic, chopped green onions, and minced fresh ginger to the skillet.

Stir-fry the shrimp, ginger, garlic and green onions on medium-high, stirring often, and turning to cook all sides of the shrimp. This will only take 3-4 minutes at most. Cook until the shrimp have turned pink in color.

The shrimp are cooked in hot oil, with garlic, green onion, and ginger.Cooking the shrimp only takes about 3-4 minutes.

As soon as they are cooked through, give the reserved sauce a stir, and then pour it into the skillet. Stir well, to cover everything with the sauce. Cook for one minute, stirring often, so the sauce and shrimp are heated through. Remove the pan from the heat, because it’s DONE! Time To serve this yummy dish!

Asian sauce is added to the cooked shrimp, and heated through before serving.

Serve The Szechuan Shrimp

Now you’re ready to serve the simple Szechuan shrimp!  Place a portion of white rice onto your serving plates or bowls. Place some of the shrimp on top of the rice, and then spoon extra sauce over the shrimp.

Garnish the dish with a few extra chopped green onions, and some white sesame seeds, if desired. Grab a fork (or your favorite pair of chopsticks), and dig in!

Once heated through, simple Szechuan shrimp dish is served on top of rice.

Ooh… yummy! These shrimp taste so good! Can you even believe how fast it is to make this dish? You’re gonna enjoy it, for sure!

A close-up of the simple Szechuan shrimp, on top of white, steamed rice.

I really hope you enjoy this simple, but absolutely delicious meal! It’s just as good as takeout (if not better!). Have a fantastic day, friends. God Bless You.

Looking For More SHRIMP Recipes?

You can find all of my shrimp recipes in the Recipe Index, located at the top of the page. They include:

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!
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Author's signature

Original Recipe Source: my friend, Lanita Moen, in “Cooking With Love”, published by Chapel Ladies Fellowship, 1988, pages 146-147.

Simple Szechuan Shrimp
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!

Category: Entree-Seafood
Cuisine: Chinese
Keyword: simple szechuan shrimp
Servings: 4
Calories Per Serving: 231 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Asian Sauce
  • 2 Tablespoons dry sherry
  • 2 Tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • Tablespoons catsup
  • 2 Tablespoons sweet chili sauce (I used Mae Ploy)
  • 1 teaspoon red pepper flakes
For Shrimp
  • 1 pound large shrimp (fresh, or frozen & thawed) (peeled, and de-veined)
  • 2 Tablespoons peanut or olive oil
  • ¼ cup green onion (thinly sliced) , bulb and green stem
  • 2 Tablespoons fresh ginger (finely minced)
  • 3 cloves garlic , finely minced
  • OPTIONAL: sesame seeds/ additional green onions , for garnish
Instructions
Make Asian Sauce
  1. Measure sherry, soy sauce, sugar, salt, catsup, sweet chili sauce, and red pepper flakes into a small bowl. Whisk the ingredients together, until mixture is smooth, and sugar has dissolved. Set sauce aside while you stir-fry the shrimp.

Prepare Shrimp
  1. Pat peeled and de-veined shrimp dry, using paper towels. Get as much moisture off shrimp as possible. Heat peanut oil (or olive oil) on medium-high in a heavy skillet. Once oil is hot, but not smoking, add shrimp, garlic, green onions, and minced ginger to skillet. Stir-fry on medium-high, stirring often to cook all sides of the shrimp until they turn pink and are cooked through. This only takes 3-4 minutes.

  2. As soon as shrimp are cooked through, give the reserved sauce a stir, and then pour it into the skillet. Stir well, to cover everything with sauce. Cook for one minute, stirring often, so the sauce and shrimp are fully heated through. Remove pan from heat. Serve immediately on top of rice, garnished with sesame seeds and additional green onions, if desired. Enjoy!

Nutrition Facts
Simple Szechuan Shrimp
Amount Per Serving (1 serving (1/4 of total))
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 286mg95%
Sodium 1619mg70%
Potassium 185mg5%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 9g10%
Protein 24g48%
Vitamin A 259IU5%
Vitamin C 7mg8%
Calcium 173mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!

Garlic Parmesan Rockfish

You will enjoy these delicious Garlic Parmesan Rockfish fillets, coated in well-seasoned bread crumbs & baked until flaky. Only 10 minutes prep time!
You will enjoy these delicious Garlic Parmesan Rockfish fillets, coated in well-seasoned bread crumbs & baked until flaky. Only 10 minutes prep time!

A couple years ago, my husband and I discovered rockfish, also known as Pacific Snapper. My husband brought some fillets home from the fish counter at our local grocery store. Since neither of us had tried rockfish before, I had to figure out WHAT to do with it.

Long story short… I found a great recipe, made it, and we loved it! Since that time, I’ve used this mild tasting fish in several recipes, including a few which are mentioned at the bottom of this post. NOTE: The recipe as written makes 4 servings. I cut the recipe in half (for myself and my hubby), so my photos will reflect that!

The recipe I am sharing today is one I found on the internet, and it does not disappoint! This rockfish recipe is really easy to prepare, and tastes delicious! It’s a perfect meal on a busy day, because it has minimal prep, and then into the oven it goes! Here’s how to make it!

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

Prepare The Rockfish Fillets

Season the rockfish fillets on both sides with a little bit of salt and pepper. **Don’t forget to preheat your oven to 425° F. at the same time!

The fish fillets are lightly seasoned with salt and pepper.

Prepare Bread Crumb Coating For Garlic Parmesan Rockfish

The next thing you need to do is prepare the seasoned bread crumb topping that will cover the fish. This step is quick and EASY! I was able to use some of my homemade bread crumbs in this recipe, but any plain bread crumbs will do.

Place grated Parmesan cheese, bread crumbs, minced garlic, and lemon zest, and a pinch or two of salt and pepper onto a large plate. Combine these ingredients well, and then you’ll have seasoned bread crumbs, ready for the rockfish. Spread them out evenly on the plate.

Bread crumbs, lemon zest, garlic, and Parmesan cheese are combined to make topping for fish.

Cover Fish Fillets With The Bread Crumb Coating

Place one fillet at a time on top of the bread crumb topping, and coat the bottom with crumbs, then turn and coat the other side. This is called “dredging” the fish. Use your fingers to help press the bread crumb coating onto the fish.

When done, repeat with the other pieces of fish. If there is any of the bread crumb mixture remaining, press it onto the fish fillets.

Rockfish fillets are coated in the bread crumb topping before baking.

Drizzle 2 Tablespoons of olive oil onto a baking sheet. Place the crumb-coated garlic parmesan rockfish onto the oiled surface. Leave a little space between each of the fillets. Drizzle each fillet with the remaining olive oil, and the lemon juice. Once that step is completed, the garlic parmesan rockfish fillets are ready to bake!

Olive oil and lemon juice are drizzled over crumb-topped fish fillets before baking.

Bake The Garlic Parmesan Rockfish

Bake the garlic parmesan rockfish at 425° F. for approximately 20 minutes. When done, the fish should be golden brown, and should flake easily (with a fork). Remove from the oven, and transfer the fish with a spatula to each plate, for serving.

When done baking, garlic parmesan rockfish are golden brown and flaky.

If desired, garnish the fish with parsley and a thin lemon slice, and serve! We enjoyed our garlic parmesan rockfish served on top of rice, with sautéed green beans (from our garden), fresh corn, and a slice of sweet, cold watermelon on the side! YUM!

Garlic parmesan rockfish fillet on rice, with green beans, corn, and watermelon on the side.

We really did enjoy this meal, featuring garlic parmesan rockfish. My hope is that maybe you will be inspired to try this simple dish, and make it for those you love! Have a blessed day!

Looking For More ROCKFISH Recipes?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A few rockfish recipes you might be interested in include:

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

Original recipe source: https://www.delish.com/cooking/recipe-ideas/a26595710/garlic-parmesan-baked-flounder-recipe/

Author's signature

Garlic Parmesan Rockfish
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

You will enjoy these delicious Garlic Parmesan Rockfish fillets, coated in well-seasoned bread crumbs & baked until flaky. Only 10 minutes prep time!

Category: Entree-Seafood
Cuisine: American
Keyword: garlic parmesan rockfish
Servings: 4
Calories Per Serving: 303 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup extra virgin olive oil , divided use
  • 4 rockfish fillets , approx. 5 ounces each
  • salt and pepper , to season fish
  • ½ cup grated fresh Parmesan cheese
  • ¼ cup bread crumbs
  • 4 cloves garlic , minced
  • 1 lemon (juice and zest)
  • parsley and lemon slices (optional) , for garnish
Instructions
  1. Preheat oven to 425° F. Drizzle 2 Tablespoons of olive oil onto a baking sheet, and set aside.

  2. Season the rockfish fillets on both sides with a little bit of salt and pepper.

  3. Place Parmesan, bread crumbs, garlic, lemon zest, and a pinch or two of salt and pepper onto a large plate. Combine ingredients, and spread them out evenly on the plate. Place one fillet at a time on top of the mixture, and coat the bottom with crumbs, then flip and coat the other side. Use your fingers to help press coating onto fish. When done, repeat with other pieces, using all the crumb mixture.

  4. Place rockfish onto oiled baking sheet., leaving space between each fillet. Drizzle each piece with remaining olive oil, and the lemon juice.

  5. Bake fish at 425° F. for approx. 20 minutes. When done, the fish should be golden brown, and flake easily with a fork. Remove from oven; transfer fish with a spatula to plates, for serving. Garnish each fillet with parsley and a lemon wedge, if desired. Serve, and enjoy!

Nutrition Facts
Garlic Parmesan Rockfish
Amount Per Serving (1 fillet)
Calories 303 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 65mg22%
Sodium 334mg15%
Potassium 474mg14%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 26g52%
Vitamin A 115IU2%
Vitamin C 4mg5%
Calcium 182mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will enjoy these delicious Garlic Parmesan Rockfish fillets, coated in well-seasoned bread crumbs & baked until flaky. Only 10 minutes prep time!

Garlic Butter Grilled Trout

Have an avid fisherman in the family? Here’s a simple recipe for garlic butter grilled trout, with two methods given for preparing this fish on a BBQ.
Have an avid fisherman in the family? Here's a simple recipe for garlic butter grilled trout, with two methods given for preparing this fish on a BBQ.

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

An Unexpected Surprise

Last month one of our neighbors gave us some recently caught trout! The fish had already been cleaned professionally, packaged and frozen. Our friend mentioned that a relative gives him lots of trout, but he’s the only one in his family that likes it, so he has way too much in his freezer. Lucky for us, he decided to bless us with 5 of them!

These are the five beautiful trout we received from our friendly neighbor down the street! What an unexpected, lovely surprise! They had already been cleaned, prepped, and frozen, so all I needed to do was thaw them and cook them!

The trout have been cleaned, gutted, frozen, and packaged before we received them.

Discovering New Ways To Cook Trout

In the past, I have typically dredged whole trout in beaten egg and then covered the fish in a cornmeal spice mixture and pan-fried them. This time, my husband and I came up with a new way (to us) for cooking a couple of the trout on our grill.

Shown below are the two trout we decided to grill on our Weber BBQ the FIRST time. Sometimes I think the only reason I don’t think I will enjoy trout is because of the eyes… just look at ’em. **Shudders.** Once I get past that, I’m good. Kinda.

Two trout are ready to be stuffed and then grilled.

Prepare The Garlic Butter Grilled Trout For Cooking

Anyways, here is how to make this dish. Spread the minced garlic inside the cavity of each fish, and place 2-3 thin slices of butter in there, as well.

Minced garlic and thin slices of butter are added to the fish cavity.

Place a couple thin slices of fresh lemon into the cavity of each trout, on top of the butter. Rub both sides of the trout generously with olive oil or vegetable oil.

Thin lemon slices are added to the garlic and butter in the fish cavity.

Making Sure The Fish Won’t Stick To The Foil Is Important

Place a large sheet of aluminum foil onto a large baking sheet. The baking sheet will hold the weight of the fish, until you slide the foil and fish onto the bbq grill. Spray the aluminum foil very generously all over with non-stick cooking spray or brush with oil, and then carefully transfer each stuffed trout onto the foil.

NOTE: Generously coating the foil with spray or oil is an important step, because you do not want the fish skin to stick to the foil as it cooks.

The trout is stuffed with garlic, lemon and butter before being grilled.

Two Methods For Cooking Garlic Butter Grilled Trout

There are two ways to cook the trout. My photos reflect method #1, but I will also explain how to cook via method #2. We’ve now cooked garlic butter grilled trout BOTH ways, with equally good results!

METHOD #1: Place the aluminum foil with both of the stuffed trout onto the grill grate directly over the hot coals. Cover the BBQ, and let the trout cook for 20 minutes. After 20 minutes, carefully transfer the trout off of the foil and directly onto the bbq grate. Cook 7 minutes (lid closed), and then flip to other side and cook for 7 more minutes (lid closed). Remove the fish from the grill.

METHOD #2: Do not stuff the trout before placing it on the bbq. Place generously oiled aluminum foil (one piece of foil for each trout) with the UNSTUFFED trout onto the grill grate, but NOT DIRECTLY over the hot coals. Cover the BBQ, and let the trout cook on indirect heat for 20 minutes. After 20 minutes, add the garlic, butter and lemon to each fish cavity. Add a top layer of foil, and wrap up each of the fish in foil, sealing foil packets tightly. Let the fish cook for 15 minutes (lid on the grill), then remove the foil packets from the grill.

The garlic butter grilled trout, cooked on foil, directly over hot coals on the bbq.

After Grilling, But Before Eating

This is what the garlic butter grilled trout looked like (below) once we brought it into the house. These trout were cooked using Method #1, as described above.

Once the trout is fully cooked, open it up and slice all the way through the back of the fish, resulting in two pieces. Be sure and pull the bones out by lifting the bone section up and pulling it up and away form the fish. IMPORTANT! Trout is notorious for it’s small bones, so take care when eating, to ensure bones have been removed.

The fish skin is crisp, after removing it from the grill.

Time To Serve the Garlic Butter Grilled Trout!

After de-boning and removing the skin (it pulls right off), the garlic butter grilled trout fillets are ready to serve! Remember to keep an eye out for any sneaky, hideaway, tiny little bones…

The grilled trout, on a plate with side veggies, ready to eat.Garlic butter grilled trout fillet, served with a baked potato and asparagus.

I hope you enjoy this simple recipe for garlic butter grilled trout! It tastes really yummy! Hope you have a great day, friends, and remember to show kindness to those you share this journey of life with. Thanks for reading!

Looking For More Fish Recipes?

You can find all of my fish recipes in the Recipe Index, located at the top of the page. A few you might enjoy include:

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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Garlic Butter Grilled Trout
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Have an avid fisherman in the family? Here's a simple recipe for garlic butter grilled trout, with two methods given for preparing this fish on a BBQ.

Category: Main Course, Seafood
Cuisine: American
Keyword: garlic butter grilled trout
Servings: 4 (1/2 trout per serving)
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 trout , cleaned and gutted
  • teaspoons minced garlic
  • 2 Tablespoons butter (each Tablespoon cut into 3 thin slices)
  • 4 slices lemon (thin slices)
  • olive oil or vegetable oil , enough to brush on fish and coat aluminum foil
  • non-stick cooking spray
Instructions
  1. METHOD #1: Spread the minced garlic onto the inside of each fish, and place 2-3 thin slices of butter into the cavity, as well. Place a couple thin slices of fresh lemon into the cavity of each trout, on top of the butter. Brush both sides of the trout generously with olive oil or vegetable oil. Place a large sheet of aluminum foil onto a large baking sheet (the baking sheet helps hold the fish until you slide the foil and fish onto the grill. Spray the aluminum foil very generously all over with non-stick cooking spray or brush with oil, and then carefully transfer each stuffed trout onto the foil. Place the aluminum foil with the stuffed trout onto the grill grate directly over hot coals on the bbq. Cover the BBQ, and let the trout cook for 20 minutes. After 20 minutes, carefully transfer the trout off of the foil and directly onto the bbq grate. Cook 7 minutes (lid closed), then carefully flip trout to the other side and cook 7 more minutes (lid closed). Remove fish from grill. To serve: de-bone and skin the fish. Serve, and enjoy!

    NOTE: Generously coating the foil with spray or oil is an important step, because you do not want the fish skin to stick to the foil as it cooks.

  2. METHOD #2: Do not stuff the trout before placing it on the bbq. Place generously oiled aluminum foil (one piece of foil for each trout) with the UNSTUFFED trout onto the grill grate, but NOT DIRECTLY over the hot coals. Cover the BBQ, and let the trout cook on indirect heat for 20 minutes. After 20 minutes, add the garlic, butter and lemon to each fish cavity. Add a top layer of foil, and wrap up each of the fish in foil, sealing foil packets tightly. Let the fish cook for 15 minutes (lid on the grill), then remove the foil packets from the grill.

    NOTE: Generously coating the foil with spray or oil is an important step, because you do not want the fish skin to stick to the foil as it cooks.

Nutrition Facts
Garlic Butter Grilled Trout
Amount Per Serving (0.5 trout (half of 1 trout))
Calories 307 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 114mg38%
Sodium 139mg6%
Potassium 623mg18%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 36g72%
Vitamin A 272IU5%
Vitamin C 5mg6%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Have an avid fisherman in the family? Here's a simple recipe for garlic butter grilled trout, with two methods given for preparing this fish on a BBQ.

Panko Crusted Rockfish

You’ll enjoy this simple, delicious recipe for panko crusted rockfish! Fish fillets are seasoned, coated with crispy panko crumbs, and pan-seared until done.
You'll enjoy this simple, delicious recipe for panko crusted rockfish! Fish fillets are seasoned, coated with crispy panko crumbs, and pan-seared.

Have you ever eaten rockfish before? It is a mild flavored, medium firm fish that my husband and I started buying over the past couple years. The first time my husband bought some fillets at the grocery store, and brought them home, I wasn’t sure WHAT to do with it, since I’d never tasted it before!

Long story short, I wound up creating a recipe we loved, and have been buying and using rockfish fillets in recipes ever since! We’ve enjoyed Cornmeal Spice-Crusted Rockfish, and Pan-Seared Rockfish with Fresh Herbs, to name a couple!

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

How I Came Up With This Simple Recipe

I came up with this super simple recipe for panko crusted rockfish one evening when my husband was invited out for dinner with a friend at the last minute. I had some rockfish already thawed, so I decided to cook a nice meal just for me! Sure beats cold cereal or a peanut butter and jelly sandwich!

The idea of panko coating to make the fish nice and crispy on the outside sounded good. I made a simple seasoning mix to season the fish with, and boom! A delicious seafood dinner was enjoyed by ME. Here’s how easy this seafood dish is to make!

Make The Seasoning For The Fish

In a small bowl, combine the spices used to season the rockfish. These spices are garlic powder, onion powder, salt and pepper, Italian seasoning, paprika and dried parsley. EASY!

A few common spices are mixed to season the rockfish.

Prepare The Rockfish Fillets

Pat the rockfish fillets dry, using paper towels. Sprinkle one side of the fish with the seasoning mix, dividing it equally between the two pieces.

Each of the fish fillets are seasoned on one side before cooking.

Place the panko crumbs onto a dinner sized plate and spread them out. Place fish, one fillet at a time, onto the panko crumbs. Press down, to cover the bottom with the crumbs. Turn the fillet over and coat the other side with crumbs, as well.

Pat them firmly into the fish with your hands to make the crumbs adhere to the surface as much as possible. Set the fillet aside and repeat with other piece, keeping at it until you get as much of the fillet covered with panko crumbs, as possible.

The rockfish fillets are dredged in panko crumbs to coat both sides before cooking.

Pan-Sear The Panko Crusted Rockfish

Heat oil in a large skillet on medium heat until very hot, but not smoking.  Carefully place the fish into the hot oil, SEASONED SIDE DOWN. You should hear it sizzle when the fish goes into the skillet. Do not move the fish after it hits the skillet.

Cook for approximately 4 minutes, until you see the outside bottom edges of the panko crusted rockfish browning and getting crusty. Carefully turn each fillet to the other side, using a spatula. Cook the second side for about 4 minutes, until fish is cooked through and flakes easily.

Fish is pan-seared in hot oil.Panko custed fish is flipped and other side is cooked, as well.

Time To EAT!

Transfer the finished fish to serving plates, and dig in! I served the panko crusted rockfish with Quick Broccoli in Vinaigrette and a Wild Rice Salad (with pumpkin vinaigrette) on the side. It was a very satisfying and delicious meal!

Broccoli and rice salad were served with the panko crusted rockfish.

See how flaky the rockfish is inside? It sure tastes good, too. Trust me, this was SUCH a simple dish to prepare, in under 20 minutes from start to finish!

The panko crusted rockfish is cooked through, and flakes easily.

Hope you enjoy this recipe for crispy panko crusted rockfish!  I sure did. Be sure and check out the Recipe Index, located at the top of the page for a look at ALL of my Seafood recipes! Have a wonderful day.

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 other rockfish recipes you might want to check out, 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!
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Author's signature

Panko Crusted Rockfish
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

You'll enjoy this simple, delicious recipe for panko crusted rockfish! Fish fillets are seasoned, coated with crispy panko crumbs, and pan-seared.

Category: Entree-Seafood
Cuisine: American
Keyword: panko crusted rockfish
Servings: 2
Calories Per Serving: 316 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Seasoning For Fish:
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried parsley
  • teaspoon salt and pepper (¼ teaspoon EACH)
  • teaspoon Italian seasoning
  • teaspoon paprika
Remainder of Ingredients:
  • 2 rockfish fillets (approx. 4-5 ounces each)
  • 1 cup Panko bread crumbs (must use panko crumbs for crunchiest crust!)
  • Tablespoons olive oil (or oil of your choice)
Instructions
  1. In a small bowl, combine the garlic powder, onion powder, salt, pepper, Italian seasoning, paprika and dried parsley. Pat the rockfish fillets dry, using paper towels. Sprinkle one side of the fish with the seasoning mix, dividing it equally between both pieces of fish.

  2. Place panko crumbs onto a dinner sized plate and spread them out. Place fish, one fillet at a time, onto the panko crumbs. Press down, to cover the bottom with the crumbs. Turn the fillet over and coat the other side with crumbs, as well. Pat them into the fish with your hands to make the crumbs adhere to the surface as much as possible. Set fish aside and repeat with other fillet.

  3. Heat oil in a large skillet on medium heat until very hot, but not smoking.  Carefully place fish into the hot oil, SEASONED SIDE DOWN. You should hear it sizzle when it goes into the skillet. Do not move the fish after it hits the skillet. Cook for approximately 4 minutes, until you see the outside bottom edges of the rockfish browning. Once well browned and crusty, carefully turn each fillet to the other side, using a spatula. Cook the second side for about 4 minutes, until fish is cooked through and flakes easily. Transfer the fish to serving plate once done, and enjoy!

Nutrition Facts
Panko Crusted Rockfish
Amount Per Serving (1 fillet (4 ounces))
Calories 316 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 57mg19%
Sodium 450mg20%
Potassium 497mg14%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 2g2%
Protein 25g50%
Vitamin A 62IU1%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy this simple, delicious recipe for panko crusted rockfish! Fish fillets are seasoned, coated with crispy panko crumbs, and pan-seared.

 

Baja Fish Tacos (Weight Watchers)

Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!
Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!

Recently I tried a Weight Watchers recipe for baja fish tacos, and was pleasantly surprised! My husband and I both enjoy tacos (of any variety), and this recipe with broiled fish, sounded interesting, so I tried it! Broiling the fish helps cut calories, too, because it’s not fried!

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

Low In WW Smart Points

This recipe for baja fish tacos has a fairly long ingredient list (mostly spices), but is actually VERY easy to prepare. Baked fish, is topped with fresh “slaw”, and creamy dressing, and served in warmed corn tortillas.

The recipe makes 8 tacos, serves 4 people ( 2 tacos per serving), and if following the WW Freestyle plan, is 6 Weight Watchers Smart Points per serving.

How To Make Baja Fish Tacos

First things first. Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. The spray will help the broiled fish become crispy on the outside!

A baking sheet is covered with foil, and coated with non-stick baking spray.

Prepare Seasoning Mix And The Fish For Broiling

The seasoning mix for baja fish tacos is really easy to make. Simply place the ingredients in a medium bowl, and mix together. The seasonings include corn flour (masa), salt, cayenne pepper, black pepper, cumin, garlic powder, and paprika.

Spices in bowl are combined to make seasoning for the baja fish tacos.

Cut the fish you are using into 2″ pieces. I used rockfish, but you can also use red snapper.  Place the fish, several at a time, into the bowl of seasonings, and toss to coat on all sides.

Place the coated fish pieces onto the sprayed foil on the baking sheet. Leave space between each piece of fish. Continue until all fish pieces are on baking sheet. Set aside, but preheat the broiler on the oven.

Fish is cut into 2" pieces, then tossed in seasoning before broiling.

Make The “Slaw”

In a small bowl, mix together the lettuce (romaine or iceberg), green onions, cherry tomato quarters and cabbage. I used a coleslaw mix for the cabbage, so there are a few carrot shreds in there, also! Set aside.

Topping for the baja fish tacos includes cabbage, lettuce, tomatoes, and green onions.

Make The Sauce For Baja Fish Tacos

Place plain, lowfat yogurt in a blender. Add fresh squeezed lime juice and the chipotle peppers in adobo sauce. Blend these until you have a smooth sauce. Set aside.

A baja style sauce is mixed in a blender to put on finished tacos.

Cook The Fish And Warm The Corn Tortillas

Warm The Tortillas: At the same time you are broiling the fish, wrap the corn tortillas in aluminum foil, and put them in the oven. Place them on a rack that is the furthest away from the source of heat.

Right before you put the fish in the oven, give the pieces a light spray on top with cooking spray. This will help the top of the pieces to get crispy, also. Place the baking sheet under the broiler, and cook the fish for about 4 minutes. Remove sheet, and quickly turn each piece of fish over, and cook the other side for 3-4 minutes.

The pieces of broiled fish are golden brown and crispy when done cooking.

Assemble The Baja Fish Tacos

When ready to serve baja fish tacos, place the warmed corn tortillas onto the serving plates.  Place 2-3 pieces of the cooked fish onto each tortilla.

Top the fish with some of the slaw mixture, and then top with a couple Tablespoons of the baja sauce. Garnish with fresh cilantro and a lime wedge, if desired (optional). Repeat until all of the baja fish tacos are ready to eat.

A few pieces of broiled fish are placed in each corn tortilla.

Baja fish tacos are topped with slaw salad and sauce before serving.

Now all that is left to do, is to pick up one of those big ol’ baja fish tacos, get a good grip on it, and take your first bite. YUM! They are delicious!

Time to eat a couple baja fish tacos!

Hope you will take the opportunity to make these delicious baja fish tacos sometime soon. We really enjoyed them! Have a great day.

Looking For More TACO Recipes?

You can find all of my recipes for Mexican food in the Recipe Index, located at the top of the page. A couple other taco recipes you might enjoy include:

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

Recipe Adapted From: https://www.weightwatchers.com/us/recipe/baja-style-fish-tacos/5626a5f63d92b3c10eb8a514

Baja Fish Tacos (Weight Watchers)
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 

Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!

Category: Entree-Seafood
Cuisine: Mexican, Southwestern
Keyword: baja fish tacos
Servings: 4 (2 tacos per serving)
Calories Per Serving: 332 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound rockfish or red snapper , cut into 2" chunks
  • 8 medium corn tortillas
  • 2 Tablespoons fresh cilantro sprigs (optional, for garnish)
  • 2 sprays cooking spray
For Seasoning Mix:
  • 1/2 cup yellow masa corn flour
  • 1 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cumin
For Slaw:
  • 2 cups romaine lettuce or iceberg lettuce , outer leaves removed, cut in 1/4" strips
  • 2 stalks green onions (scallions) , thinly sliced
  • 10 small cherry tomatoes , quartered
  • 1/4 cup coleslaw mix OR purple cabbage , shredded
For Baja Sauce:
  • 3/4 cup plain, lowfat yogurt
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon canned chipotle peppers , in adobo sauce, finely chopped
Instructions
PREP WORK:
  1. A) Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. The spray helps the fish become crispy! B) Place seasoning mix ingredients in medium sized bowl; stir to combine, and set aside. C) In a small bowl, mix together slaw ingredients. Set aside. D) Place plain, lowfat yogurt in a blender. Add fresh squeezed lime juice and chipotle peppers in adobo sauce. Blend until you have a smooth sauce. Set aside.

Prepare Fish Tacos:
  1. Cut fish into 2" pieces. Place the pieces, several at a time, into the bowl of seasoning mix, and toss to coat fish on all sides. Place the coated fish pieces onto baking sheet. Leave space between each piece. Continue until all pieces are on baking sheet. Set aside, and preheat your oven broiler.

  2. Warm The Tortillas: Wrap corn tortillas in aluminum foil, and put them in the oven to warm while you are broiling the fish. Place them on a rack that is the furthest away from the source of heat.

    Right before you put the fish in the oven, give fish a light spray on top with cooking spray. This helps top of the pieces get crispy, also. Place baking sheet under the broiler, and cook fish for about 3-4 minutes. Remove sheet, and quickly turn each piece of fish over, and cook the other side for 3-4 minutes. When done, remove fish and warmed tortillas from oven.

  3. When ready to serve, place warmed corn tortillas onto serving plates.  Place 2-3 pieces of broiled fish onto each tortilla. Top the fish with some slaw mixture, and then top with a couple Tablespoons of baja sauce. Garnish with cilantro sprigs and lime wedges, if desired. Repeat until all of the tacos are ready to eat. Serve, and enjoy!

Recipe Notes

Optional garnish: sprigs of fresh cilantro and lime wedge.
One serving = 2 tacos. For those following the Weight Watchers freestyle program, the total point value for 2 tacos (prepared as written) is 6 Smart Points.

Nutrition Facts
Baja Fish Tacos (Weight Watchers)
Amount Per Serving (1 2 tacos per serving)
Calories 332 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 45mg15%
Sodium 736mg32%
Potassium 895mg26%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 6g7%
Protein 31g62%
Vitamin A 2775IU56%
Vitamin C 19.4mg24%
Calcium 199mg20%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!