Sole Meunière

Lately, I've been learning more about cooking French dishes, so here comes Sole Meunière for today's post.  Sole Meunière involves dredging the fish in flour, pan-frying it, and then serving with a brown butter sauce.  Sole is traditionally served with boiled potatoes (and, of course some white wine).  A side of steamed green beans, roasted asparagus, or a light salad with mild greens would enhance this simple yet elegant dish.

This was one of Julia Child's first meals when she arrived in Paris.  She described it as "perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley.  I closed my eyes and inhaled the rising perfume... the flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter..  She described it as, "a morsel of perfection... It was the most exciting meal of my life."  

Hungry yet?

Sole Meunière
Yields 2 servings

Ingredients:
1/2 cup all-purpose flour
1/4 cup lemon juice
1 tbsp. dried parsley
7 tbsp. butter
1 lb. skinned sole fillets (4 4-oz. fillets)
1 tsp. salt
1 tsp. pepper

Directions:
In a shallow plate or pie pan, mix the flour, salt, and pepper.  Rinse the sole and pat dry.  If the fillets are longer than 5 or 6 inches, cut them in half so that they are easier to flip.

Preheat oven to 200ºF and have a nonstick sheet pan set aside.

Heat 3 tablespoons of butter in a large sauté pan over medium heat until it begins to brown.  While the butter browns, dredge two of the fillets in the flour on both sides, and then place them in the sauté pan.  Cook for 2 minutes, and then flip, cooking for 2 more minutes.  When finished, place the fillets on the sheet pan and keep warm in the oven.  Leave the melted butter in the sauté pan.  Repeat the process with the remaining fillets.  After all the fillets are in the oven, add lemon juice and the remaining tablespoon of butter to the remaining butter in the sauté pan.  As the butter begins to become bubbly, add parsley to the sauté pan and any desired salt and pepper.   Remove the fillets from the oven, plate, and serve with sauce.

Source: A Simply Sweet Justice Original

Grilled Salmon and Pineapple with Guacamole

Trader Joe's is FINALLY open here in Denver!  Coloradoans have been awaiting this for years.  Denver is full of many "transplants" from other states (myself included).  We transplants came from states that had Trader Joe's, so it was a bummer not to have Trader Joe's in Colorado for so long.

I went opening day because I was so excited to finally have this awesome store in Colorado.  Trader Joe's has such unique, high-quality products at very affordable prices.  Seriously, when it came time to pay, I asked, "Is that really right?" because I was so surprised at how cheap it was.  I think they will do very well here in Colorado.  :)

While at Trader Joe's, I picked up their "Reduced Guilt Guacamole" which has the rich, refreshing taste of classic guacamole with less calories and fat.  This guacamole swaps out some of the extra avocados with Greek yogurt.  It has tomato chunks, red onion, cilantro, some jalapeño, garlic, and lime juice, and it tastes like the "normal" guac.

I used this guac and some canned pineapple to make a twist on Giada DeLaurentiis' grilled salmon and pineapple with avocado dressing.  I really like this dish because the pineapple replaces the starch, and having pineapple and avocado with salmon is so different.

Next time you're looking for a simple, yet impressive, weeknight dish, give this a try.

Grilled Salmon and Pineapple with Guacamole
Yields 4 servings

Ingredients:
2 tbsp. extra virgin olive oil
2 tsp. favorite all-purpose seasoning (I used Savory Spice Shop's Wash Park All-Purpose Seasoning)
Salt and pepper, to taste
4 (4-oz.) salmon fillets
1 can of pineapple, drained and blotted dry
Trader Joe's Reduced Guilt Guacamole, or guacamole of your choice

Directions:
Place a cast iron skillet over medium-high heat or preheat the grill.  Brush the salmon with the olive oil, and season with seasoning.  Cook the salmon until barely cooked through and still pink, about 4 minutes per site.  Cook the pineapple until lightly charred, about 3-4 minutes.

Transfer pineapple to plates, and arrange a piece of salmon over the pineapple.  Spoon the desired amount of guacamole over the salmon.  Serve and enjoy!

Source: Inspired by Giada DeLaurentiis' Feel Good Food

Braised Halibut with Ginger and Shiitake Mushrooms

Elegant dinners do not always require hours in the kitchen.  This recipe is quick enough for dinner during the week, and it is fancy enough for a dinner party.

Braising makes me think of slow-cooking ribs and pork roast, not fish.  By braising, the slow, moist heat melts through the toughness of meat and produces a tender texture.  Fish is already more tender than meat, so braising fish never really came to mind until a friend from work shared this recipe with me.  Braising fish makes it even more tender and gives you a great broth as a sauce.  Plus, since vegetables are in the braising liquid, you then have your vegetable side dish.

Braising fish with stock and aromatic ingredients adds unique, delicious flavor without a lot of fat and calories.  This recipe adapts more Asian aromatic ingredients like ginger and shiitake mushrooms.  I really liked the shiitake mushrooms because they have such a meaty texture with a rich, woodsy flavor, and this went well with the lighter flavor of the tender fish and the slightly sweet bok choy.  

This easy one-pan meal can be on the table in less than twenty minutes.  It's a winner!

Braised Halibut with Ginger and Shiitake Mushrooms
Yields 2 servings

Ingredients:
2 6-ounce halibut or grouper fillets (or any firm white fish)
1 tbsp. coconut, canola, or vegetable oil
2 cubs chicken or vegetable stock
1 head baby bok choy, leaves separated
6 shittake mushrooms, stems removed
1 tbsp. soy sauce
1 tsp. minced ginger
1 tsp. thinly sliced green onion
Salt and peper, as desired
Red chili flakes, as desired
Toasted sesame oil, for drizzling

Directions:
Season fillets with salt and pepper.  Heat a frying pan or a cast-iron skillet over medium-high heat.  Then, add the oil followed by the fillets. Cook until the fillets begin to brown on one side, about 2 minutes.  Flip the fillets and reduce the heat to medium.

Add the stock, boy choy, mushrooms, soy sauce, and ginger.  Cover and cook until the fish is opaque in the center, about 3 minutes.

Divide the fish, mushrooms, and bok choy between 2 deep, wide soup plates.  Pour the stock over the fish and vegetables.  Garnish with the green onion and red chili flakes, and drizzle with toasted sesame oil.

Source:  Sunset Magazine

Halibut in Parchment Paper

Happy 2014!  I hope that everyone enjoyed the rest of the holiday season and had fun ringing in the new year!

A few months ago, I had the delicious opportunity to enjoy lunch with some other food bloggers at a tasting event for Epicurean Butter.  One of the bloggers, Sara of the Saucy Dipper, proposed a challenge to cook something new for 31 days as a way to start the new year off in a tasty and adventurous way.  I received some new cookbooks for Christmas and am always eager to play in the kitchen, so Sara's challenge sounded like fun to me.

After indulging in some mighty good ham, prime rib, and ribs over the Christmas week, I was craving lighter foods--and fish.  When I was putting away Christmas decorations in the basement, I came across my gigantic Costco size box of parchment paper and thought it was time to try cooking fish in parchment paper.  (As another side challenge, I'm trying to see if it is indeed possible to use up a Costco size box of parchment paper.)

Parchment paper keeps moisture and flavor trapped inside the package during the cooking, so the juices from the fish, butter, and wine help form a sauce.  Because parchment paper is resistant to sticking, you do not need to add much butter or oil.  I used some Epicurean Butter garlic butter here.  Compound butters are a simple way to add more flavor into food, and Epicurean Butter has several different blends available.  The garlic butter went well with the lemon pepper seasoning on the fish, and butter always makes veggies taste a little better.

The dish requires little preparation and cooks so quickly.  I look forward to trying this parchment paper method with other fish, vegetable, and seasoning combinations.

Happy Cooking!

PS: I know the picture doesn't do the dish justice, but I'm learning my new camera and have a slow learning curve. ;)

Halibut in Parchment Paper
Yields 1 serving

Ingredients:
1 6-8 oz. filet of halibut
1/4 tsp. lemon pepper
Dash of salt
1 cup vegetables, fresh or frozen
1 tbsp. butter
1 tbsp. white wine

Directions:
Preheat oven to 400ºF.  Place the vegetables on top of a piece of parchment paper, and then place the halibut filet on top of the vegetables.  Sprinkle the lemon pepper and salt over the fish filet.  Place the tablespoon of butter on top, and drizzle the wine over the fish and vegetables.

Fold and wrap the parchment paper under and around the fish to make it into a package.  If it is easier, you could just fold the parchment paper over the fish and then twist the sides of the parchment paper to make it look like a piece of candy.

Place the fish package onto a baking sheet and cook for 15 minutes, or until the fish is cooked.

Source: A Simply Sweet Justice Original

Maple Dijon Crusted Salmon

I had the incredible opportunity to live in Australia for about 6 months during a study abroad program.  During the week ends, I often visited the South Bank Parklands for their unique markets, which featured specialty food items, produce, collectibles, treats, and so much more.  The market vendors sold so many unique spice blends, homemade soaps and perfumes, and candles that were made from ingredients indigenous to Australia.  My friend and I would often just stroll the market and just "sniff shop."

Recently, while shopping at Williams-Sonoma, I came across Murrumboee's Australian Bush Pepper & Salt for sale.  Since anything from Australia often evokes memories of my time there,  I decided to purchase one.  As soon as I opened it, the smell transformed me back to strolling the South Bank Parklands and smelling all the unique spice blends.  Isn't it neat how you can smell memories?  The spice blend contains a desert tangy berry that the Aborigines refer to as a "bush tomato."  It can be used whenever salt and pepper are required, and it just smelled like it would be the perfect seasoning salt.

I decided to try it with this salmon recipe.  Normally, I sprinkle a little salt and pepper on salmon before cooking it.  This time, I decided to use my special Aussie Bush Pepper and Salt mixture.  Dijon mustard complements salmon well, and so does maple.  Why not combine them?  The maple and pecans add a sweet flavor, but the dijon mustard and the Bush Pepper and Salt add just the perfect kick to the dish.

If you're looking for an easy, elegant entree, then this maple dijon crusted salmon will fit the bill.  It requires just a few ingredients and delivers outstanding flavor.  This is a simple dish to prep for a dinner party.

Maple Dijon Crusted Salmon
Yields 2 servings

Ingredients:
2 salmon fillets
2 tbsp. dijon mustard
3 tsp. maple syrup (OR 1 tbsp. maple sugar)
1/8 cup chopped pecans
Salt and pepper (or Australian Bush Pepper and Salt), to season

Directions:
Places your salmon fillets on a plate and pat dry with a paper towel.  By patting them dry, you will help the toppings adhere to the salmon.

Mix together the dijon mustard and maple syrup in a small bowl.  Lightly season the fillets with salt and pepper.  Then, spread the dijon mustard-maple syrup mixture evenly onto to the tops of both fillets.  Disperse the chopped pecans evenly on each fillet.  Cover the fillets with plastic wrap, and refrigerate for up to an hour.

Preheat grill for medium heat, and cook the salmon for about 8 to 10 minutes, or until the fish flakes easily with a fork.

Source:  A Simply Sweet Justice original

Balsamic Glazed Halibut

For me, photography is the hardest part of food blogging.  I always end up taking pictures when there is no more natural light available, but I'm learning--albeit v-e-r-y s-l-o-w-l-y. :)  Anyways, when I was taking pictures of this dish, my dog kept trying to get in the picture.   After all, who wouldn't want to see a golden retriever "retrieving" some good eats? ;-)  Instead, I told him to go sit on the couch (yes, he's a *little* spoiled) so that I could take the picture.  Well, he still ended up in the picture, so I had to go with this picture.

Balsamic glazed halibut is one of the first halibut dishes that I tried, and a few years later, it's still my favorite.  I included this recipe in a family cookbook, and now it is time to share with all of you!

The Italian seaside village of Portofino is one of the most picturesque, beautiful places that I have visited.  There is a fresh fish market where fishermen sell their daily catch.  To me, this dish tastes like "flavors of the Italian sea coast," so it reminds me of my visit to Portofino. :-)

If possible, use very fresh fish for this dish.  It makes a difference!  The balsamic marinade will bubble and almost form a crust as the fish broils, but the fish stays juicy and flavorful.   Adding a little extra sauce on top adds a little extra sweet tang!  When you cook the sauce, skimming off the excess oil helps because then you have the great, thick balsamic syrup.

This dish is very easy to prepare, and it's perfect for nights when you're too tired to cook!

And, no, my dog did not end up getting any of this delectable dish! (Sorry, buddy.)

Balsamic Glazed Halibut
Yields 4 servings

Ingredients:
1/2 cup balsamic vinegar
2 to 3 tbsp. honey, depending on your desired level of sweetness
3 tbsp. extra virgin olive oil
2 garlic cloves, minced
4 (6 oz.) halibut fillets

Directions:
Whisk the balsamic vinegar, honey, extra virgin olive oil, and garlic cloves together in a bowl.  Arrange halibuts in a a baking dish, and pour marinade over halibut.  Cover the baking dish, and refrigerate for at least an hour (up to four hours).

When ready to cook, preheat the broiler.  Line the bottom and sides of a baking sheet with foil.  Spray the foil with nonstick cooking spray.  Remove the fish from marinade, and reserve the marinade.  Arrange the fillets atop the baking sheet.  Broil the fillets until they are cooked through and caramelized on top, about 11 minutes.

While the fish cooks, pour the marinade into a small saucepan.  Bring the marinade to a boil and simmer until it thickens slightly and becomes syrup, about 15 minutes.

Once the fish is finished, transfer the fillets to plates.  Spoon the sauce over the fillets and serve.

Source: Adapted from Giada Di Laurentiis' Everyday Italian