I had this with some rainbow fettuccine pasta- delicious and easy!
Time: 40 mins
Ingredients:
- 2 fillets of rainbow trout- skin on, cleaned.
- 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
- 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout.
For the sauce:
- 1 cup white wine (I used a Bordeaux)
- 3 cloves garlic
- 2 tablespoons butter or margarine
- 1 tablespoon fresh chopped parsley
- 1 teaspoon fresh-squeezed lemon juice
- 1 teaspoon black pepper & 1 teaspoon sea salt
Serving suggestion:
- 1 cup fettuccine pasta, cooked al dente
Recipe:
- Heat a frying pan with a tablespoon of butter to high heat.
- Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
- Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
- Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
- In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
- Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
- Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!
*Watch out for the bones! Slice horizontally so you can remove easily, all at once.
How much do you pay for a mussels appetizer at a restaurant? $11? $14? Some places in NYC even charge over $20! Today I bought a bag of PEI mussels from ShopRite for $4.99!
Of course you have to do a little work, scrubbing them and cooking them yourself. But hey, if you can save a few bucks, it's worth it! Recipe below, enjoy!
Time: 20 mins
Ingredients:
- 1 bag PEI mussels
- 1/2 bottle white wine (I used a Bordeaux)
- 4 cloves garlic (use 2 cloves if you prefer)
- 2 tablespoons butter or margarine
- 1 handful fresh parsley
- 1 teaspoon fresh lemon juice
- 1 French Baguette to compliment the mussels
- 1 teaspoon black pepper & 1 teaspoon sea salt
- Scrub the mussels thoroughly, throwing out any that are not fully closed or have cracks in them. Set them aside.
- Slice the garlic cloves and chop 1/2 of the parsley (leave a few behind leaves for garnish)
- In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
- Add the white wine and lemon juice, salt and pepper - bring to a boil.
- Add the mussels into the pot carefully, to avoid breaking them (I used a strainer-spoon so that I could place them lightly without getting burned).
- Cover the pot and let the mussels steam for about 4-5 mins or until they pop open.
- While the mussels are steaming, cut the French baguette into diagonal slices, or however you want them shaped.
- Toast the bread in a 350 degree oven for about 5 mins or as crispy as desired.
- Place the mussels in a bowl that will hold the sauce, but leave the sauce in the pan and let simmer for another 10 mins so it reduces to about half.
- Devour the mussels, dip the bread in the sauce, & drink the rest of the wine with this meal!
Serving suggestion: I wanted a light dinner so I had this by itself; you can serve it over a plate of linguini cooked al dente. The sauce will go great with the pasta and it will make for a more filling meal!
Trying to stay fit this holiday season? Me too. Fish too bland for your liking? I hear ya!
This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection! You'll forget you're on a diet!
Time: 1 hour
Ingredients:
Salmon:
- 1 salmon fillet - with the skin on
- 1 tablespoon fresh dill
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- salt/pepper to taste
Rice:
- 1 cup basmati rice boiled in 1 teaspoon salt
- 1/2 pack Goya Sazon
- 2 - 3 tamarind pods, de-shelled and broken into individual seeds
- 1 tablespoon butter (you can sub with olive oil)
- 1 teaspoon ground cumin
Recipe:
- Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
- Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
- Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
- Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
- While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
- Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
- Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
- Serve rice and salmon on a plate & enjoy!
