Category: Seafood

Batter-Fried Rockfish

Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!
Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

Over the past several years, my husband and I have tried to eat more seafood, especially when we can find it on sale! Today I want to share a simple recipe for batter-fried rockfish.

I try to keep this mild-flavored fish in our freezer, because it is so versatile and can be grilled, fried, baked, used in chowders and it even makes great fish tacos!

My Inspiration For This Recipe

Our family was very fortunate to be able to cruise the British Isles last summer, and my husband and I loved sampling the beer-battered fish we found everywhere in England, Scotland and Ireland! The photos below were from meals we enjoyed in England and Scotland.

The fish and chips there are typically made using cod or haddock and they taste amazing, so I thought “why not try to make it using rockfish?”

I’ve previously posted a recipe for beer battered fish and chips and really liked the batter used. Because I really wanted to make a seafood recipe using rockfish, I tried it, and guess what? Rockfish fillets are wonderful prepared in this way (beer-battered and fried), as well! 

Fish and Chips (with mushy peas) for my hubby our first night in London.A piece of beer-battered fish I had in Scotland (chips/fries on the side).

Okay… But What Is Rockfish?

Rockfish is also known as red snapper, striped bass, or Rock Cod throughout North America. It is a mild-flavored fish typically found in the Pacific Ocean off the northern coast.

Rockfish is also a great source of lean protein, because a serving of 5 ounces provides almost 2/3 of the daily protein requirements for adults. It’s also very low calorie, which is awesome!

Over the years I’ve cooked rockfish many different ways, and we have enjoyed them all. Here’s how to make THIS recipe for batter-fried rockfish.

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

Prepare The Rockfish

This recipe is tailored to create two servings of batter-fried rockfish. You will need two rockfish fillets (no skin), about 5 ounces each.

Pat the pieces of rockfish dry with paper towels to remove any excess moisture. Set aside.

Two rockfish fillets are patted dry using paper towels.

Make The Batter For The Fish

In a medium sized bowl, whisk flour, baking powder, milk, beer (or club soda) and olive oil together until combined and lump-free. This batter will be the consistency of slightly thinned yogurt. Set aside.

A wet, thin batter is combined to help coat the fish fillets.

Combine flour, salt and pepper together on a large dinner plate. These dry ingredients will be used as part of the battering process. Place the plate on the kitchen counter, then put the wet batter mixture right next to it.

You need the plate and bowl close together, because you will be dipping fish fillets in each one, and don’t want to “drip” all over the kitchen!

Flour, salt and pepper will coat the fish fillets before battering them.

Time To Batter The Rockfish

Dip the fish fillets, one at a time into the flour mixture on the plate. Turn to coat all sides with the seasoned flour, then shake off any excess flour.

Place the fish on a piece of wax paper or baking sheet, and then repeat the process with the other fillet.

A rockfish fillet is coated in a seasoned flour mixture on all sides.Flour-coated fish fillets rest on baking sheet before battering.

Now dip each piece of floured fish in the wet batter, one at a time and turn, to fully coat the fish with the wet batter. Let any of the excess liquid drip back into the bowl.

Immediately roll this piece of fish back in the flour mixture, and set back on the baking sheet (or wax paper). Repeat this with the other fillet. Once they have been coated with flour/wet batter/flour, they’re ready to be fried.

A flour-coated rockfish fillet is covered with a wet beer batter on all sides.

Fry The Battered Rockfish

Heat oil (about an inch deep) in an electric skillet or large skillet on Medium-High heat until it is very hot (but not smoking!).

Check the temp with a digital food thermometer if you have one. The oil temperature should be right at 350°F. for best frying temperature.

Place each of the batter-coated fillets into the hot oil. The oil should bubble and sizzle when you add them. Be very careful when adding the fish to the oil, because it is very HOT!

TIP: If you are making a larger quantity, be sure to not overcrowd the fillets in the skillet. You may need to cook the fish in batches for the best results.

The fillets fry in hot oil until browned on the bottom and then flipped over.

Cook the fish without disturbing them for 4 minutes, and then carefully turn the rockfish over to the other side.

Continue cooking for another 3-4 minutes, or until fully cooked through. NOTE: The cooking time may vary slightly depending on the thickness of the fish fillets you are using.

When done, the fish should be cooked all the way through and be golden brown and crispy on both sides.

Both sides of the rockfish cook until golden brown and crispy.When done, the batter-fried rockfish is nicely browned on all sides.

Drain And Serve The Batter-Fried Rockfish

Transfer the batter-fried rockfish to paper towels, to help absorb any excess oil remaining on the outside of the fish.

Serve the batter-fried rockfish immediately with your favorite side dishes and enjoy this crispy dish. Add a slice of lemon to each piece of fish, to squeeze the juice on top, if desired!

The fish can also be served with tartar sauce and/or malt vinegar on the side, for added flavor, to suit your taste. Enjoy!

Two batter-fried rockfish fillets drain on paper towels after cooking.A piece of batter-fried rockfish, served with rice and mixed vegetables.

I hope you enjoy this meal for two, and trust you’ll enjoy the batter-fried rockfish as much as we do! In reality, it’s such a simple recipe, but it is really quite delicious.

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

Looking For More ROCKFISH 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 delicious rockfish recipes for you to choose from, 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..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Batter-Fried Rockfish
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

Category: Main Dish, Seafood
Cuisine: American
Keyword: batter-fried rockfish
Servings: 2
Calories Per Serving: 382 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 ounces rockfish fillets = 2 fillets, about 5 oz. each
For Dry Ingredients:
  • ½ cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
For Wet Batter:
  • ½ cup all purpose flour
  • ¾ teaspoon baking powder
  • 4 Tablespoons beer (can substitute club soda)
  • Tablespoons low-fat milk (1%)
  • ¼ teaspoon extra virgin olive oil
  • vegetable oil for frying about 1" deep in skillet
Instructions
  1. Pat rockfish fillets dry with paper towels to remove excess moisture. Set aside.

  2. Whisk flour, baking powder, milk, beer (or club soda), olive oil in medium bowl until combined/lump-free. Batter will be consistency of thin yogurt. Set aside.

  3. Combine then spread flour, salt and pepper on large dinner plate. Set plate on kitchen counter, with bowl of wet batter mixture next to it.

  4. Dip fish fillets (1 at a time) into the flour mixture on plate. Turn to coat all sides. Place fish on wax paper or baking sheet; repeat with other fillet.

  5. Dip floured fillets in wet batter in bowl (1 at a time). Turn to fully coat all sides. Let any excess batter drip back into the bowl. Immediately roll battered fillet back in flour mixture then put back on baking sheet (or wax paper). Repeat with other fillet. Once coated with flour/wet batter/flour, they're ready to be fried.

  6. Heat oil (1" deep) in an electric skillet (350℉) or a large skillet on Medium-High until very hot (but not smoking). Check oil temp with food thermometer. Oil temp. should be 350°F. for best frying conditions. Place batter-coated fillets into hot oil. Oil should bubble/sizzle when fish is added (it's HOT!).

  7. Cook fish (without disturbing) for 4 minutes; carefully flip fillet to the other side. Continue cooking another 3-4 minutes, or until fully cooked through. NOTE: Cooking time may vary slightly depending on thickness of fillets you use. When done, fish should be cooked all the way through and golden brown on all sides.

  8. Drain fish on paper towels, then serve immediately with lemon slices, tartar sauce and/or malt vinegar on the side, if desired. Enjoy!

Recipe Notes

NOTE: The oil used to fry the fish in is not calculated in the caloric calculation, because the amount used may vary depending on the size skillet used.

Nutrition Facts
Batter-Fried Rockfish
Amount Per Serving (1 five oz. fillet)
Calories 382 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 72mg24%
Sodium 700mg30%
Potassium 820mg23%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 2g2%
Protein 33g66%
Vitamin A 75IU2%
Calcium 131mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

 

Dover Sole Mediterranean Style

Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.
Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

A lot of information has been published lately on social media explaining why a Mediterranean-inspired way of eating (or typical diet) is often a very healthy choice.

While I do not follow a Mediterranean diet, I have found many delicious low-fat recipes from this region in my cookbooks and food magazines, and we like them very much!

This recipe for Dover Sole Mediterranean Style is one we really, truly love. I found the original recipe in one of my cookbooks, made several ingredient changes, and ended up with this recipe we enjoy a lot!

Overall it is a very simple recipe to make, and the fish has GREAT flavor, thanks to zucchini, garlic, tomatoes, onions, kalamata olives, capers, lemon juice, green bell peppers and Parmesan cheese! Here’s how to make it.

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

Pat The Dover Sole Dry

The first thing you will need to do is preheat your oven to 400°F. ( 204.4°C.). After that, pat the Dover sole fillets very dry using paper towels.

For this recipe you will need four boneless, skinless fillets, each weighing between 4-6 ounces each. Once dry, set the fish aside.

Four Dover sole fillets are patted dry using paper towels.

Sauté The Veggies

Heat 2 teaspoons olive oil in a large skillet on Medium-Low heat (can use baking spray as a substitute, if desired). Add sliced zucchini, onion, green pepper, and minced garlic to the skillet once the oil is hot.

Cook the veggies on Medium-Low heat, stirring often, until they become crisp-tender (approx. 3-4 minutes).

Zucchini slices, onions, garlic and green peppers are cooked in olive oil.When the zucchini becomes crisp-tender, they are done cooking.

Prepare The Fish And Veggies For Baking

Transfer the zucchini mixture out of the skillet and place them in a 9″ x 13″ baking dish, spacing them evenly in a single layer.

Lay the fish fillets on top of the zucchini (again in a single layer) in the baking dish. Set the baking dish aside.

The zucchini mixture is placed in baking dish, in a single layer.Dover sole fillets are placed on top of the zucchini slices in pan.

Make A Mediterranean Topping For The Dover Sole

Now it’s time to make the topping for the fish! Place sliced kalamata olives, a can of diced tomatoes, capers, and fresh lemon juice in a small bowl, and stir to combine.

Evenly spoon the sauce on top of each of the Dover sole fillets in the baking dish. Cover the fish as much as possible with the sauce.

A sauce is made with diced tomatoes, olives, capers, sugar and lemon juice.Sauce is divided evenly over the top of each piece of fish in the baking dish.

Bake The Dover Sole Then Add Parmesan Cheese

Cover the pan tightly with aluminum foil and bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until the fish flakes easily with a fork. Remove the baking dish from the oven.

Discard the foil. Sprinkle the top of each of the fillets with finely grated Parmesan cheese, and put the pan back into the oven (uncovered) for 5 more minutes.

The Dover Sole Mediterranean Style is done cooking when the Parmesan cheese has fully melted. Remove the pan from the oven. 

Grated Parmesan cheese is sprinkled on top of the baked fish.The Parmesan has melted on top of the Dover Sole Mediterranean Style.

Time To Serve Dover Sole Mediterranean Style

Use a large slotted spatula to transfer the fish (and the zucchini mixture underneath each piece) to individual serving plates.

TIP: Quite a bit of liquid will cook out of the zucchini while baking. Using a slotted spatula to remove the fish and zucchini from the pan lets that extra liquid drip back into the pan!

Serve and enjoy the Dover Sole Mediterranean Style! It tastes delicious and we usually serve it alongside steamed rice!

One serving of Dove Sole Mediterranean Style on a plate, with rice on the side.

I hope you will give this delicious seafood recipe a try, and trust you’ll enjoy it as much as we do. It has a lot of flavor, and is fairly low in calories, too!

Thank you for stopping by, 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 DOVER SOLE 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 recipes featuring Dover Sole, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle edition), published in 2016 by TopFlight Cookbooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Dover Sole Mediterranean Style
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

Category: Main Dish, Seafood
Cuisine: Mediterranean
Keyword: dover sole, Mediterranean
Servings: 4
Calories Per Serving: 257 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons extra virgin olive oil
  • 2 medium zucchini cut in ½" thick, round slices
  • 2 Tablespoons green bell pepper (finely chopped)
  • 1 Tablespoon yellow onion (finely chopped)
  • 1 teaspoon minced garlic
  • 20 ounces Dover sole fillets (4 fillets about 5 oz. each)
  • 7 ounces diced tomatoes (canned)
  • 3 ounces sliced kalamata olives *approx. 25 pitted olives, sliced
  • 2 teaspoons capers drained/rinsed
  • ½ teaspoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • ¾ cup freshly grated Parmesan cheese
Instructions
  1. Preheat oven to 400°F. ( 204.4°C.). Pat fish fillets dry using paper towels. Set aside.

  2. Heat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes).

  3. Transfer zucchini mixture out of skillet; lay them evenly in a 9" x 13" baking dish in a single layer. Lay the fish fillets on top of the zucchini (in single layer) in the baking dish. Set dish aside.

  4. Place olives, tomatoes, capers, and lemon juice in a small bowl; stir to combine. Spoon sauce on top of each fish fillet. Cover fish as much as possible with sauce.

  5. Cover dish tightly with aluminum foil. Bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until fish flakes easily with a fork. Remove from oven. Discard foil. Sprinkle each fillet with Parmesan cheese. Put pan back in oven (uncovered) for 5 more minutes, or until Parmesan has melted. Remove pan from the oven. 

  6. Use a large slotted spatula to transfer fillets (and zucchini mixture underneath) to plates. TIP: Liquid will cook out of the zucchini while baking. Using a slotted spatula to remove fish and zucchini from the pan lets extra liquid drip back into the pan! Serve hot, and enjoy.

Nutrition Facts
Dover Sole Mediterranean Style
Amount Per Serving (1 fillet with sauce)
Calories 257 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 80mg27%
Sodium 802mg35%
Potassium 636mg18%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 25g50%
Vitamin A 565IU11%
Vitamin C 27mg33%
Calcium 240mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

 

Szechuan Shrimp Stir-Fry

Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.
Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

If you’re looking for an absolutely delicious Asian main dish, may I suggest this one for Szechuan Shrimp Stir-Fry? I use a sauce from another of my recipes, then added my own touch using lots of fresh veggies to make a delicious stir-fry.

Yes, the ingredient list is fairly long, but please don’t let that stop you from making this dish. Most of the ingredients are the variety of fresh veggies used and the ingredients for the sauce which gives everything its great flavor!

The recipe itself is very straightforward to make: You stir the sauce ingredients together (super-easy), cook veggies, cook shrimp, combine all, heat and serve.

Your prep work (chopping veggies, mostly) will result in an amazing Asian-inspired dinner I truly believe you’re gonna LOVE! Here’s how to make this yummy meal.

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

Make The Szechuan Sauce

The homemade Szechuan sauce is the powerhouse flavor for this entire dish, and it is incredibly simple to make.

Stir dry sherry (or cooking sherry), soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until the sugar dissolves. Set the bowl aside. That’s it… I told you it was EASY!

A Szechuan sauce is made by combining several ingredients in a bowl.

Cook The Vegetables

Heat olive oil on Medium-High heat in a large skillet or wok. Once the oil is really hot (but not smoking) add the vegetables.

For this recipe I use broccoli, celery, cauliflower, carrot, and red and yellow bell peppers. All of them are prepared ahead of time by separating into small florets, slicing and/or or chopping, which can be done ahead of time!

Stir-fry the veggies for 4-5 minutes, stirring often until they become crisp-tender. Once done, transfer them out of the pan and into a bowl. Set aside.

Don’t rinse off the pan (or wok). This is the same pan you will finish the entire stir-fry in, so keep it handy on the stove top.

A variety of chopped vegetables are stir-fried in hot oil in a pan.Stir-fried vegetables are cooked until slightly tender in pan.

About The Shrimp

I use frozen, tail-off, peeled and deveined pre-cooked large shrimp for this recipe, and thaw them. This is a very convenient way to save time and effort in preparing the shrimp!

Once the shrimp have thawed, drain off any accumulated liquid, then pat them dry with paper towels before proceeding with the recipe.

Frozen pre-cooked shrimp are thawed, then patted dry before cooking.

On Your Mark, Get Set… And Go!

Get all the ingredients ready to go before beginning to make the whole stir-fry. Once you’re at this point, the cooking will go very quickly, so it’s important to have everything ready to go!

All ingredient components are ready to make the Szechuan shrimp stir-fry.

Time To Make The Stir-Fry

Heat olive oil on Medium-High in the large skillet (or wok). Add the shrimp, green onions, and minced ginger and cook, stirring often for 2-3 minutes.

Add minced garlic to the shrimp, and continue to cook for another minute, stirring often so the garlic doesn’t burn and become bitter.

Now add the previously cooked veggies back into the skillet, and stir to combine these ingredients. Cook until heated through (1-2 minutes).

Shrimp are stir-fried with green onions, fresh ginger, and garlic.The cooked vegetables are added back into the stir-fried shrimp.

Pour the Szechuan sauce into the skillet, and stir, to fully coat all the shrimp and vegetables with sauce. Continue to cook for about 1-2 minutes, or until everything is fully heated through.

Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve and be enjoyed!

Szechuan sauce is added to the vegetables and shrimp in pan.Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve.

Serve The Szechuan Shrimp Stir-Fry

Serve the stir-fry over hot steamed rice OR cooked noodles, whichever you prefer. There is enough stir-fry for four servings, so divide it evenly between four bowls or plates.

OPTIONAL GARNISH: If desired, garnish each portion with white sesame seeds and/or additional sliced green onions before serving.

We enjoy Szechuan shrimp stir-fry served over steamed white rice. The well-seasoned stir-fry pairs well with bland white rice, which also soaks up some of the sauce!

A white bowl with white rice, topped with the Szechuan Shrimp Stir-Fry.

I really hope you enjoy this recipe… we sure do! It will keep for 1-2 days in the refrigerator after cooking, and can easily be reheated in a microwave.

Thank you for stopping by, 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 SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of recipes featuring shrimp, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Szechuan Shrimp Stir-Fry
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

Category: Main Dish, Seafood
Cuisine: Asian
Keyword: Szechuan shrimp stir-fry
Servings: 4
Calories Per Serving: 237 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Szechuan Sauce:
  • 2 Tablespoons dry sherry or sherry cooking wine
  • 2 Tablespoons soy sauce
  • Tablespoons ketchup
  • 2 Tablespoons sweet chili sauce (i.e. Mae Ploy)
  • 2 teaspoons granulated sugar
  • 1 teaspoon red chili pepper flakes
  • ½ teaspoon salt
For Vegetables:
  • 1 Tablespoon olive oil
  • ¾ cup broccoli florets
  • ½ cup cauliflower florets
  • ½ cup sliced celery
  • 1 medium carrot peeled, thinly sliced
  • ½ red bell pepper chopped
  • ½ yellow bell pepper chopped
For Shrimp:
  • 1 pound large cooked shrimp peeled, deveined, tail off
  • 1 Tablespoon olive oil
  • ¼ cup sliced green onion (stem and bulb, thinly sliced)
  • 2 Tablespoons fresh minced ginger
  • 2 teaspoons minced garlic
For Optional Garnish: sesame seeds/ additional green onion slices
    Instructions
    1. Stir sherry, soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until sugar dissolves. Set aside.

    2. Heat oil on Medium-High heat in large skillet or wok. Once hot (but not smoking) add vegetables. Stir-fry 4-5 minutes, stirring often until they're crisp-tender. Transfer veggies out of skillet into a bowl. Set aside. Don't rinse pan (or wok).

    3. Pat thawed, drained shrimp dry with paper towels.

    4. Heat oil on Medium-High in large skillet (or wok). Add shrimp, green onions, and minced ginger; cook, stirring often, for 2-3 minutes. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn. Add cooked veggies, stirring until combined. Cook until ingredients are heated through (1-2 minutes).

    5. Pour sauce into skillet and stir, to coat shrimp/vegetables with sauce. Continue to cook 1-2 minutes, or until everything is heated through. Remove from heat.

    6. Serve over hot rice OR cooked noodles. OPTIONAL: If desired, garnish each serving with sesame seeds and/or additional sliced green onions. Enjoy!

    Recipe Notes

    NOTE: Caloric calculation does not include rice or noodles, as the type or quantity you use may vary.

    Nutrition Facts
    Szechuan Shrimp Stir-Fry
    Amount Per Serving (1 (1/4 of total))
    Calories 237 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 183mg61%
    Sodium 925mg40%
    Potassium 643mg18%
    Carbohydrates 17g6%
    Fiber 2g8%
    Sugar 10g11%
    Protein 25g50%
    Vitamin A 3465IU69%
    Vitamin C 71mg86%
    Calcium 110mg11%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

    Stuffed Dover Sole For Two

    Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!
    Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

    Do you enjoy Dover sole? We like the Dover sole fillets, because they are mild in flavor, inexpensive to buy, and are very adaptable to the many ways they can be prepared.

    Today I want to share a simple, but delicious recipe for Stuffed Dover Sole For Two, and hope you enjoy it like we do. With a little bit of pre-planning, this can be a very quick meal to get on the table, and it tastes and looks great, too!

    The recipe makes four rolled and stuffed pieces of Dover sole. We usually serve two fillets per person because once rolled, the fish fillets are small, but you could serve four people (1 fillet per person) if you want smaller servings. Here’s how to make this dish.

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

    Make The Simple Lemon Butter Sauce

    Preheat your oven to 350°F. before beginning, because the prep for the fish only takes a few minutes. Grease or spray a medium baking dish on the bottom, and set aside. 

    Now let’s make the sauce. In a small bowl, stir lemon juice, melted butter, salt and black pepper together until fully combined. Set the bowl aside while you prepare the stuffing for the fish.

    You will use part of this sauce in the filling and then use the remaining sauce to drizzle on the fish roll-ups before they are baked.

    Lemon juice, melted butter, salt and pepper combine to make the sauce.

    Combine The Stuffing Ingredients

    Now you’re ready to make the filling for the fish fillets. This rice, cheese, and broccoli stuffing will be rolled up in each of the fish fillets before baking.

    In a separate medium-sized bowl, combine cooked broccoli, cooked brown (or white) rice, grated cheese, salt, pepper, and ½ TABLESPOON of the lemon butter sauce. Stir gently until these ingredients have been combined.

    TIP: If possible, pre-cook the broccoli and rice for the dish early in the day (or the night before). I like to do that, so when I’m ready to make our dinner, they’re already cooked, and this dish takes less prep time.

    Cooked rice, broccoli, grated cheese and spices for stuffing, in a metal bowl.After mixing, the stuffing ingredients are ready to add to the fish.

    Prepare The Dover Sole For Baking

    Lay the fish fillets out on several thicknesses of paper towels, and blot the fish on both sides, to remove excess moisture.

    Divide the rice/broccoli/cheese mixture evenly down the middle of each fillet, covering the entire length of the piece of fish. It typically averages out to approximately ½ cup of filling per piece of fish.

    Dover sole fillets on paper towels, to absorb excess moisture.Broccoli, cheese and rice mixture is used to top the Dove sole filets.

    Into The Baking Dish They Go

    Carefully roll up each piece of fish starting with the short end, then place them into the prepared baking dish, with the seam side DOWN.

    If any of the stuffing falls out while transferring the fish to the baking dish, just pick it up and put it back inside! Place the fish roll-ups side by side in the dish, because they will give support and hold together better while baking.

    Evenly divide and pour (or brush) the remaining butter mixture over the top of the fish fillets. Now the Stuffed Dover Sole for Two is ready for the oven!

    Fish fillets are rolled around the stuffing and placed in greased baking dish.Lemon butter sauce is drizzled over Stuffed Dover Sole For Two before baking.

    Bake The Fish

    Bake the fish at 350°F for 20-25 minutes (uncovered) OR until the fish flakes easily with a fork. Check the fish for “doneness” at 20 minutes.

    Depending on the thickness of the fillets used, it may take 3-5 more minutes to finish cooking all the way through. The fish will be pale and opaque on the surface once fully cooked.

    Remove the baking dish from the oven. Lightly sprinkle the top of each piece with paprika. The paprika adds extra color and flavor to the Dover sole, so don’t skip this final step.

    Paprika is sprinkled over the Stuffed Dover Sole For Two, once baked.

    Serve The Stuffed Dover Sole For Two

    Use a spatula to transfer the Stuffed Dover Sole For Two onto serving plates. We serve two fillets per person for a filling meal (they’re fairly small once rolled and baked), but the serving size is your choice.

    Serve with lemon slices on the side, so the juice can be squeezed over each piece, and then enjoy this simple, delicious dish.

    Stuffed Dover Sole For Two has a simple, classic flavor I believe you’ll appreciate. The small amount of rice, cheese, broccoli, etc. in the filling adds additional color, texture, nutrients and flavor to the fish.

    Lemon slices are used to garnish the Stuffed Dover Sole For Two on the plate.

    I really hope you have the opportunity to try this recipe or Stuffed Dover Sole For Two. If you choose to pre-cook the rice and broccoli ahead of time, this is a really quick meal to pull together at the last minute!

    Thank you 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 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 to choose from, 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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    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: https://www.lovetoknow.com/food-drink/recipes/filet-sole-recipes

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Stuffed Dover Sole For Two
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

    Category: Main Course
    Cuisine: American
    Keyword: stuffed Dover sole
    Servings: 2 (two fillets per serving)
    Calories Per Serving: 396 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Butter Sauce:
    • 1 Tablespoon butter, melted **DIVIDED USE**
    • ½ Tablespoon fresh lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    For Fish:
    • 16 ounces Dover sole fillets = four (4 oz. each) boneless, skinless fillets
    • 1 cup cooked broccoli florets chopped, cooked, drained
    • ½ cup cooked brown rice can substitute white rice
    • ½ cup grated cheddar cheese
    • paprika to lightly sprinkle on baked fish.
    • 2 thin slices lemon each cut in half, for garnish
    Instructions
    1. Preheat oven to 350°F. Grease/spray a medium baking dish on the bottom; set aside. 

    2. In a small bowl, stir lemon juice, melted butter, salt and pepper until combined. Set bowl aside.

    3. In a separate medium-sized bowl, combine broccoli, rice, cheddar cheese, salt, pepper, and HALF (½)Tablespoon (only) of the lemon/butter sauce; stir until combined. TIP: If possible, pre-cook broccoli and rice early in the day (or the night before), for less prep time.

    4. Lay fish fillets out on paper towels; blot fish on both sides, to remove excess moisture. Divide rice/broccoli/cheese mixture evenly down the middle of each fillet, covering length of the fish. It should be about ½ cup filling per fillet.

    5. Carefully roll up each fillet starting with the short end. Place in prepared baking dish seam side DOWN. If any stuffing falls out while transferring the fillets, just pick it up and put it back inside! Place fish roll-ups side by side in dish, because they will support and hold together better while baking. Evenly divide and pour (or brush) remaining butter mixture over the top of the fish.

    6. Bake (uncovered) at 350°F for 20-25 minutes OR until fish flakes easily with a fork. Check it at 20 minutes, then cook more, if necessary (depending on thickness of the fish). The fish will still be pale/opaque once fully cooked. Remove from the oven. Lightly sprinkle the top of each piece with paprika.

    7. Use a spatula to transfer fish to serving plates. Serve immediately, with lemon slices on the side, and enjoy!

    Nutrition Facts
    Stuffed Dover Sole For Two
    Amount Per Serving (2 fillets)
    Calories 396 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 10g63%
    Trans Fat 0.3g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 145mg48%
    Sodium 1010mg44%
    Potassium 577mg16%
    Carbohydrates 16g5%
    Fiber 2g8%
    Sugar 1g1%
    Protein 37g74%
    Vitamin A 818IU16%
    Vitamin C 43mg52%
    Calcium 277mg28%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

    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!

    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:

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    The Grateful Girl Cooks!
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    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    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:

    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!
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    The Grateful Girl Cooks!
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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    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.

    Find Me On Social Media:

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

    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    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.

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      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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        The Grateful Girl Cooks!
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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 ↓↓

        4.5 from 2 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 4 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!