Fish
I love one pan dishes, so simple and this is great for a weeknight dinner but fancy enough for company too! I let my market pick the vegetables for me and I highly recommend you do too! All the great vegetables are coming out in our stores and farmer’s markets. The citrus butter on this dish goes a long way, such a great pop of flavor on the salmon and vegetables. I cut my zucchini in about 1/4 to 1/2 inch rounds. Try to cut the veggies all in similar size so they all cook the same.
INGREDIENTS
4 salmon fillets
1 bunch of asparagus, cut into one inch pieces and the ends trimmed off
1 bell pepper, any color, sliced
1 red onion, sliced
6 Tablespoons butter, melted
1 Tablespoon fresh squeezed grapefruit juice
Zest of one lime
Salt
Pepper
DIRECTIONS
Preheat oven to 400 degrees. Mix the melted butter with the grapefruit juice and lime zest. Set aside. Place the salmon and vegetables on the sheet pan, sprinkle with salt and pepper. Drizzle all of the melted butter mixture over salmon and vegetables. Cover with tin foil and bake for 25 minutes. Remove from oven and serve warm.
Enjoy!
I don’t cook fish very often at home but when I saw how easy this recipe was I knew I had to try it. This recipe comes from Valerie Bertinelli. She has some fabulous recipes on her Food Network Show. I served this with a salad and dinner was done! Healthy and easy!
INGREDIENTS
4 6-7 ounce salmon fillets
1/2 cup low fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 Tablespoons finely chopped fresh chives, plus some for garnish
Pinch of salt
Pinch of pepper
DIRECTIONS
Preheat oven to 375 degrees. Line a baking sheet with non-stick foil or a non-stick silicone liner. Lay the salmon skin side down on the pan and set aside. Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir well to combine. Reserve half of the sauce for serving. Spoon the other half over the fish spreading it evenly over the top and sides of each fillet. Sprinkle with salt and pepper. Roast the fish until just opaque in the center about 7 minutes, increase the oven to broil (with the oven door open slightly). Broil the fish for an additional 6-7 minutes being careful to not overcook. Garnish with chives and serve with remaining sauce.
Enjoy!
Recently Jim really wanted to have a lobster bake with our friends. The hard part was we were getting together at their house and did not want to completely disrupt their kitchen and wanted an easy way to boil the seafood…so guess what? We used our TURKEY FRYER! Say what? Yes, that turkey fryer that is sitting in your garage waiting to be used. This will bring new life to that fryer and something NOT deep fried and completely delicious! Dig out those deep fryers you are going to thank me! The best part is you can make as much seafood that will fit in that huge pot! (Adjusting the liquid of course) you will be the hit of the party with this! We have done this twice already and have plans to do it again!
My measurements serve 4-5 people
INGREDIENTS
1 pound small red potatoes
4 ears of corn, cleaned and broken in half
1 pound of kielbasa, sliced into 1 inch rounds
1 1/2 pounds large shrimp, deveined with shell on
1 1/2 pounds little neck clams, cleaned and soaked in room temp. water for 20 minutes
6 lobster tails
1 onion, diced
6 beers (we used blue moon)
1 teaspoon garlic salt
3 Tablespoons Old Bay seasoning
1 stick of butter, melted and used when serving
Lemon wedges for serving
DIRECTIONS
Connect your deep fryer to the propane tank outside and away from the house. Add the beer, garlic salt and Old Bay seasoning to the bottom of the pot. In the basket of the fryer add the potatoes, onion and kielbasa and bring to a boil. Add corn, clams (removed from water)and lobster and cook five more minutes, add the shrimp and cook an additional five minutes or until the shrimp are pink and cooked through. Using oven mitts as the handle will be very hot, remove the basket from the pot and liquid and pour everything onto a baking sheet or large platter. Serve with melted butter and lemon wedges.
Enjoy!
I don’t cook a lot of fish as that is something I usually order for dinner out. After spending two weeks in the Florida Keys and eating the most incredible seafood, I knew it was time for me to cook a little more with it, not to mention it is very good for you as well! This was a great recipe to start with as it is very simple and has a nice flavor and a great crisp from the Panko.
If you are new to cooking fish this is a great recipe to start with!
INGREDIENTS
2 pounds cod (haddock would be good as well)
1/4 cup unsalted butter
3 Tablespoons fresh lemon juice
1/4 cup flour
1/2 cup panko crumbs
Salt to taste
Pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Cut the fillets into serving size pieces. Melt butter in a saucepan or in the microwave, add the lemon juice to the melted butter. In another medium bowl combine flour, panko, salt and Pepper. Dip each piece of fish into the lemon butter, mix then into the panko mix coating each piece of fish on both sides. Place coated fish into an untreated baking dish, drizzle with remaining butter mix and bake uncovered 25-30 minutes. Fish should flake easily with a fork when done. Drizzle with a wedge of lemon and serve warm.
Enjoy!
Since the new year started, we have been eating a lot of salads. Every kind of salad imaginable, some good, some ok but this one is FAN-FRICKIN-TASTIC! No joke this is delicious with lots of flavor and simple to put together for a weeknight dinner and special enough to serve for guests. We had a small amount leftover the next day and Mr. MCYM made a wrap with it and said it was terrific that way too! Both he and Robby asked for this salad again the next week Hmmmmm…boys asking for salad? Yup! It’s a keeper!
INGREDIENTS
1 pound of shrimp, peeled and deveined
2 Tablespoons taco seasoning (I used low sodium)
1 Tablespoon olive oil
6 cups mixed lettuce (I like to mix romaine and spinach)
1 yellow pepper (or any color)
1/2 cup red onion diced
1 cup cherry tomatoes, halved
1/2 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
DRESSING INGREDIENTS
1/4 cup sour cream
Juice and zest from one lime
3 Tablespoons olive oil
3 Tablespoons honey
2 Tablespoons taco seasoning
DIRECTIONS
FOR THE DRESSING – In a small bowl combine sour cream, lime juice, lime zest, oil, honey and taco seasoning. Combine well. Keep in fridge until ready to serve.
Place shrimp in a Ziploc bag and add taco seasoning, shake to coat the shrimp. Heat olive oil in a large skillet over medium heat, add shrimp making sure the shrimp are in a single layer. Cook shrimp for three minutes on one side, flip the shrimp and cook another three minutes on the second side making sure the shrimp are cooked through. Remove shrimp from pan and build your salad adding the lettuce, pepper, onion,tomato and cheeses to a bowl.
Add the shrimp to the top and drizzle with dressing.
Enjoy!
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