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.

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. 

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.

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!

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!

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:

• Garlic Butter Grilled Trout
• Trout In Lemon Garlic Butter Sauce
• Traeger Grill Smoked Trout

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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

US Customary - Metric

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.

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

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

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

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

Before Starting

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

Prepare The Veggies For The Sauce

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

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

Cook The Mussels

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

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

Make The Green Curry Sauce

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

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

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

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

Serve The Thai Green Curry Mussels

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

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

Looking for More SEAFOOD Recipes?

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

• Mussels In Wine Garlic Butter Sauce
• Baked Dover Sole Rollatini
• Honey Garlic Shrimp
• Cedar Plank Grilled Salmon

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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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Thai Green Curry Mussels

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

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

Category: Main Dish

Cuisine: American, Thai

Keyword: Thai green curry mussels

Servings: 3

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon coconut oil
• ⅓ cup red/orange bell peppers combined/chopped
• ¼ cup shallot minced
• 1 inch piece of fresh ginger finely grated
• 1 pinch red pepper flakes
• ¼ teaspoon salt and pepper ¼ tsp. EACH
• 4 cloves garlic minced
• ½ cup low sodium chicken broth
• 2½ pounds fresh mussels
• 3 Tablespoons green curry paste
• 13.7 ounces lite coconut milk (canned)
• 1 lime (juice only)
• 4 Tablespoons cilantro leaves Divided Use

US Customary - Metric

Instructions

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

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

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

Make Curry Sauce While Mussels Are Steaming To Save Time!

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

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

Nutrition Facts

Thai Green Curry Mussels

Amount Per Serving (1 (1/3 of total))

Calories 365 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 14g88%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 54mg18%

Sodium 870mg38%

Potassium 792mg23%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 4g4%

Protein 25g50%

Vitamin A 3241IU65%

Vitamin C 44mg53%

Calcium 91mg9%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

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

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

Rockfish is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the northern Pacific ocean. A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

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

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

Prepare The Rockfish

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

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

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

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

Time To Cook The Rockfish

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

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

Serve The Southwestern Fried Rockfish

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

This time the rockfish was served with fresh pineapple slices and Thai coleslaw in Peanut Sauce on the side. It was kind of our own “fusion-type meal” – Southwestern seasoned rockfish and Thai-Inspired coleslaw. Sounds odd, but it worked!

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

Looking For More ROCKFISH Recipes?

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

• Pan-Seared Rockfish with Fresh Herbs
• Grilled Fish Tacos With Baja Sauce
• Krispy Rockfish Fillets

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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: “Taste of Home” magazine, June/July 2006 edition, page 60, published by Reiman Publications.

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Southwestern Fried Rockfish

Prep Time

7 mins

Cook Time

8 mins

Inactive refrigeration time

15 mins

Total Time

30 mins

 

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

Category: Main Dish

Cuisine: Southwestern

Keyword: Southwestern fried rockfish

Servings: 4

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 pound rockfish fillets (4) 4 fillets total (approx. 4 oz. each)
• 1 ounce taco seasoning mix (1 envelope) *see NOTE below for making homemade
• 1 large egg lightly beaten
• ½ cup yellow cornmeal
• ¼ cup all purpose flour
• 3 Tablespoons vegetable oil

US Customary - Metric

Instructions

1. Pat rockfish dry on layers of paper towels. Put taco seasoning mix into large resealable plastic bag. Add fillets, one at a time, shaking until fish is coated with spices. Shake excess spices back into bag.

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

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

Recipe Notes

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

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

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

Nutrition Facts

Southwestern Fried Rockfish

Amount Per Serving (1 fillet)

Calories 283 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 103mg34%

Sodium 674mg29%

Potassium 527mg15%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 2g2%

Protein 25g50%

Vitamin A 749IU15%

Vitamin C 3mg4%

Calcium 25mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It’s a simple to prepare, yet delicious recipe!

Sometimes all I want at the end of a long day is a quick and easy dinner to enjoy, without a lot of effort! This recipe for honey garlic shrimp is just that! The recipe is incredibly easy to make, and the end result is a tasty shrimp entree covered in a delicious (and did I mention EASY) sauce?

Ready to serve in about 15 minutes. it’s a perfectly yummy meal choice for busy days, and my husband and I really enjoy it. I’m confident you will, too. Here’s how simple it is to make honey garlic shrimp:

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

Prepare The Honey Garlic Sauce

The first thing you will need to do is make the sauce that will cover the shrimp later on. Heat a large skillet (I recommend cast iron if you have it) on Medium-High heat. Once it is hot, add 2 T. butter  and let it melt.

Now add soy sauce, honey and minced garlic to the melted butter. Cook for 1-2 minutes, stirring so the garlic does not burn (and become bitter in taste). Once the sauce has thickened a bit, transfer it from the skillet into a bowl, and set aside. 

Cook The Shrimp

Now it’s time to quickly cook the shrimp.  Melt 1 Tablespoon butter in the same skillet you cooked the sauce in. Add the shrimp to the skillet, in a single layer. Let them cook for 2 minutes, then flip them to the other side using tongs. Cook for 1-2 more minutes on medium-high heat, being careful to not overcook the shrimp or they will become “rubbery” in texture. When done, the shrimp will have turned slightly pink in color.

Immediately add the reserved sauce back into the skillet and stir to cover the shrimp with the honey garlic sauce. Heat only until the sauce is reheated, stirring often to coat shrimp ( about 30 seconds to a minute), then remove the skillet from the heat.

Serve The Honey Garlic Shrimp

Place the honey garlic shrimp on top of a bed of rice on individual serving plates. Drizzle each portion with lime juice, then sprinkle with sliced green onions and sesame seeds. The sesame seeds, green onions and lime juice provide extra flavor, color and texture to the shrimp.

I also definitely recommend serving this dish on top of rice, because it provides a nice (bland) balance to the shrimp and sauce. Once the honey garlic shrimp has been garnished, serve immediately while hot… and ENJOY this yummy meal!

See how simple and quick this delicious shrimp dish is to make? I really hope you have the opportunity to try it, and trust you and yours will enjoy it as much as we do. Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More SEAFOOD Recipes?

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

• Baked Dover Sole Rollatini
• Simple Szechuan Shrimp
• Broiled Salmon with Pineapple Salsa
• Krispy Rockfish Fillets

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: Denise Browning, at easyanddelish.com/

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Honey Garlic Shrimp

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It's a simple to prepare, yet delicious recipe!

Category: Entree-Seafood, Main Dish

Cuisine: American

Keyword: honey garlic shrimp

Servings: 3

Calories Per Serving: 184 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 Tablespoons butter divided use
• 2½ Tablespoons low-sodium soy sauce
• 3 Tablespoons honey
• 4 cloves garlic, minced
• 1 pound shrimp cleaned/deveined/tail removed

For Garnish:

• ½ lime (juice of)
• 2 Tablespoons green onion (scallions) thinly sliced
• 1 teaspoon sesame seeds

US Customary - Metric

Instructions

Make Sauce:

1. Heat a large cast iron skillet on Medium-High. Once hot, add 2 T. butter; let it melt. Add soy sauce, honey and minced garlic to the melted butter. Cook 1-2 minutes, stirring so garlic does not burn. Once sauce has thickened a bit, transfer it from skillet into a bowl; set aside. 

Cook Shrimp:

1. Melt remaining 1 T. butter in the same skillet on medium-high heat. Add shrimp in a single layer. Let them cook for 2 minutes, then flip them to the other side. Cook 1-2 more minutes, being careful to not overcook the shrimp or they will become "rubbery" in texture. When done, the shrimp will have turned slightly pink in color. Immediately add sauce back into skillet; stir to cover shrimp with sauce, only till reheated (under a minute). Remove skillet from heat, and serve immediately.

2. Serve shrimp on a bed of steamed rice. Drizzle shrimp with lime juice, and sprinkle with green onions/sesame seeds. Serve hot, and enjoy!

Nutrition Facts

Honey Garlic Shrimp

Amount Per Serving (1 (1/3 of total))

Calories 184 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 30mg10%

Sodium 572mg25%

Potassium 97mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 18g20%

Protein 2g4%

Vitamin A 393IU8%

Vitamin C 4mg5%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.

If you’re looking for a delicious, seafood main dish that doesn’t take too much time or effort to make, check out this recipe for Krispy Rockfish Fillets! This recipe can also be used to cook other types of “whitefish”. My husband and I became fans of rockfish several years ago, after the first time we tried it. I made Pan-Seared Rockfish with Fresh Herbs , wrote about that experience and shared the recipe on this blog.

Since that time, I’ve share quite a few recipes featuring rockfish, and we’ve enjoyed each one. I found this particular recipe in a 20 year old food magazine in my collection, made a few changes to suit our taste, and want to share the recipe here today. It’s simple and delicious, and I truly hope you enjoy it:

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

Prepare The Egg Wash And Crumb Coating For The Fish

Whisk one egg and ¾ cup of milk in a shallow medium-sized bowl. Once combined, set the bowl aside. Place puffed rice cereal (we use Rice Krispies) in a re-sealable plastic bag, and use the flat side of a meat mallet (or a rolling pin) to finely crush the cereal.

In a large re-sealable bag, combine the crushed rice cereal, flour, cornmeal and seasonings (lemon pepper, seasoning salt, onion and garlic powders). Now you should have a bowl of egg/milk mixture AND a large bag containing the seasoning/coating mix. Time to prepare the rockfish for cooking!

Time To Coat the Rockfish With Seasoning

This recipe as written is for 4 rockfish fillets (my photos only show 3), since it was only my husband and I eating this meal (he ate two). Pat the rockfish fillets dry with paper towels, then coat them, one at a time in egg wash on all sides. Let any excess egg mixture drip off back into the bowl, then place the fillet into the bag with the seasoning mix.

Repeat this with remaining fillets. Once all are in the seasoning mixture, seal the bag and shake well to fully cover all sides of each piece of fish with the flour/seasoning mix.

Cooking The Krispy Rockfish Fillets

Pour oil into a large skillet at a depth of about 1/4″. Heat the oil on medium-high heat until very hot, but not smoking. Carefully add the rockfish fillets to the hot oil in a single layer. They should sizzle when they hit the hot oil!

Try not to move the fish once they go into the oil. Let the Krispy rockfish fillets cook for 6-7 minutes, then carefully turn the fish over to the other side. The bottom side should be crispy and golden brown in color. Cook second side an additional 5-6 minutes, until fish is cooked through and flakes easily with a fork. Remove the skillet from the heat, and carefully transfer fish to individual plates for serving.

Time To Eat!

If desired, garnish each of the Krispy rockfish fillets with chopped fresh parsley and a lemon slice. These garnishes are optional, but add color and flavor, especially when the lemon is squeezed over the fish. Serve immediately while hot! 

The fish has a nice coating, good flavor, and should flake easily, if cooked well. We also enjoy the fish served with malt vinegar (drizzle it on the fish), or tartar sauce on the side . YUM!

I hope you have a chance to try this yummy recipe, and trust you’ll enjoy it like we do! Thanks for stopping by, and I hope you come back soon for more family-friendly recipes. Take care, and have a wonderful day, friend.

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 nice selection of rockfish recipes for you to enjoy, including:

• Grilled Fish Tacos with Baja Sauce
• Garlic Parmesan Rockfish
• Panko Crusted Rockfish

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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: “Taste of Home Magazine”, February-March 2002 edition (pages 27-28), published by The Reiman Corporation

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Krispy Rockfish Fillets

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.

Category: Main Dish, Seafood

Cuisine: American

Keyword: krispy rockfish fillets

Servings: 4

Calories Per Serving: 285 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 medium egg
• ¾ cup milk
• 1 cup puffed rice cereal crushed
• ¼ cup yellow cornmeal
• ¼ cup all purpose flour
• ½ teaspoon seasoning salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• 4 rockfish fillets (approx. 6 ounces each) can sub. other whitefish fillets
• oil for frying (approx. 1/4" deep in skillet)
• lemon slice and parsley (OPTIONAL garnish)

US Customary - Metric

Instructions

1. Whisk egg and milk in medium-sized bowl. Set bowl aside.

2. Place puffed rice cereal in large re-sealable plastic bag and seal; use flat side of meat mallet or rolling pin to finely crush cereal. Add flour, cornmeal and remaining seasonings (lemon pepper, seasoning salt, onion and garlic powders) to bag.

3. Pat fish dry with paper towels. Coat one fillet at a time in egg wash (on all sides). Let excess egg mixture drip back into bowl; place fillet into bag of flour/seasoning. Repeat with other fillets. Once all fillets are in bag with seasoning, seal bag; shake well to fully cover each fillet on all sides with flour/seasoning.

4. Pour oil into a large skillet at a depth of 1/4". Heat oil on medium-high heat until very hot, but not smoking. Carefully add rockfish fillets to hot oil in a single layer. They should sizzle when they hit oil! Try not to move fish once they're in oil. Cook 6-7 minutes; carefully turn fish over. Bottom side should be crispy/golden brown. Cook second side 5-6 minutes, until fish is cooked through, golden brown and flakes easily with a fork. Remove skillet from heat; transfer fish to individual plates for serving. Serve hot.

5. OPTIONAL: Garnish each fillet with chopped fresh parsley and a lemon slice, if desired.

Recipe Notes

NOTE: The oil used for frying the fish is not added into the caloric calculation as the majority of it remains in the skillet and not on the fish.

Nutrition Facts

Krispy Rockfish Fillets

Amount Per Serving (1 fillet)

Calories 285 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 130mg43%

Sodium 491mg21%

Potassium 786mg22%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 3g3%

Protein 36g72%

Vitamin A 596IU12%

Vitamin C 5mg6%

Calcium 86mg9%

Iron 4mg22%

* 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!

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.

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!).

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).

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.

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.

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!

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:

• Sweet Chili &  Garlic Glazed Salmon
• Cedar Plank Grilled Salmon
• Pan-Seared Creole Salmon
• Orange and Rosemary Glazed Salmon

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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: “The Best 30-Minute Recipe” cookbook, page 129, published in 2006, by the Editors of Cooks Illustrated

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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
• 1½ 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

US Customary - Metric

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!

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!

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.

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.

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.

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!

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:

• Panko Crusted Rockfish
• Grilled Fish Tacos with Baja Sauce
• Garlic Parmesan Rockfish

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: “Taste of Home” magazine, June/July 2005 edition, page 40, published by Reiman Publications, Inc.

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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:

• ⅛ cup all purpose flour
• ⅛ cup cornmeal
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• ⅛ teaspoon (EACH) salt and pepper
• ⅛ teaspoon cayenne pepper

For Fish:

• 12 ounces rockfish fillets (two 6 ounce fillets)
• 2 Tablespoons butter
• 2 lemon wedges (for garnish-optional)

US Customary - Metric

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!