This beautiful salmon dish is an ode to the Kentucky derby, with its nod to a classic mint julep, which contains good old Kentucky bourbon and mint.
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Beautifully roasted to perfection salmon with a buttery, not too spicy kimchi topping that is so alluring. Simply 4 ingredients and ready for your table in about 15 minutes. Intrigued?
10 Minutes & an ingredient list you can count on 1 hand. This succulent fish dish is about as simple as they come. I made this for Tim & I during a stay at a VRBO cabin (rental) in North Carolina & we had the most wonderful impromptu dinner along with sumac roasted carrots & a fancy salad right out of a bag. How's that for easy?
Gorgeous buttery flounder with a luxurious lemony sauce studded with vibrant emerald oregano. This amazing, mouthwatering dish comes together in five minutes with five ingredients, making it perfect for weeknight cooking, but elegant enough for company.
Salmon is one of my favorite proteins and particularly because it serves a special purpose in weeknight cooking. It cooks very quickly thus checking off the box when speed is necessary, not to mention it is succulent and delicious.
Coating the salmon in a lovely gochujang honey marinade, searing to perfection, then placing atop a beautifully tender massaged kale salad with sweet bits of mango and crunchy cucumber that has been married with a creamy lime tahini dressing makes this whole dish things that my dreams are made of.
This beautiful roasted salmon with a savory and slightly sweet three ingredient miso glaze is so delicious, comes together in seconds and typically needs no more than 10 minutes in your oven. It's quick enough for weeknight cooking and impressive enough for entertaining, especially when you effortlessly use a whole side of salmon. Your guests will be happy diners.
When I first heard of these sushi cups that are baked, they were totally trending on social media and being that I love anything made with salmon I had to jump on the bandwagon and give these a try myself.
One of my all-time favorite meals is delicately flaky fish accompanied by gorgeously caramelized, roasted vegetables. You can make all of this on a sheet pan and it is so unbelievably wonderful. The bonus to this is that it takes next to no time to put together. You can have a full, delicious, healthy Mediterranean style meal in about 30 minutes.
Beautifully seared, flaky, spiced up grouper (or your favorite firm white fish) is balanced by the fresh, cool grape salsa with bright herbs such as mint and basil meandering throughout. Perfectly, simply delicious!
Even better...this is a 10 minute dinner. How's that for a quick & stunning weeknight meal?
Fish is my favorite protein hands-down. It's one of the quickest proteins to prepare, which makes it ideal for busy weeknight cooking.
This crispy tortilla crusted grouper with a super vibrant and refreshing salsa comes together in under 20 minutes. Did I say quick cooking? This is the epitome of a fabulous, flavorful, fast weeknight dinner that pleases most everyone.
Tim and I enjoyed an amazing trip to Ireland on our first “across the pond” trip. I had a week to fit in everything I wanted to see in the Emerald Isle, didn’t even come close to accomplishing that, but loved every minute of it.
This gorgeous presentation of a phyllo pastry wrapped fish is actually so easy and a great way to ensure the fish stays juicy while cooking. If you were to present this to dinner guests, I think they'd be blown away with how something so fancy looking could actually be so easy. Crispy, golden phyllo encasing the lovely, succulent fish makes for a wonderful bite.
Fish en papillote, or fish in paper, is one of the easiest yet most show stopping presentations of fish and the foolproof method keeps the fish moist and flaky, sealing it all up in a pretty pouch that steams as it cooks. When I say easy, I truly mean easy and with taking about 10 minutes to assemble and 10 minutes in the oven, it's also quick. Easy? Quick? Delicious? Pretty? All those make my date night dinner checklist so this fish en papillote is definitely on our date night menu.
We eat first with our eyes and the stunning purple, green salsa has major curb appeal. Combine it with the beautifully alluring sambar spice blend on the succulent and perfectly seared Branzino and this is an all around winner.
One look at the vibrant colors in this dish and you know it’s going to be tasty. Emerald green snow peas, pink shrimp and my special find of green Matcha soba noodles from Trader Joe’s topped with some red Fresno chili slices and if you eat with your eyes first, my tummy was already happy.
Perfectly Seared Fish with Creamy Grits, Bacony Collards, Tangy Tomato Jam & Crispy Onions12/27/2020
6 ingredients + 15 minutes = Gorgeously stunning date night dinner
(Disclaimer & rules of the game - olive oil, salt & pepper are always considered “free” ingredients so not counted in the 6) Serves 2 1) 2 mahi filets (or any firm white fish) 2) 1 frozen acai pack, thawed (or other similarly sized berry only smoothie pack) 3) 1/4 c heaping raspberries 4) 1-2 t agave or honey 5) 1-2 t aleppo chili flake (or chili flake) (optional for spice) 6) 1 c forbidden (black) rice, cooked (I used a microwave pack) optional sprigs of cilantro, parsley or watercress for “curb appeal” olive oil salt For the coulis add the acai, raspberries, agave and the tiniest pinch of salt into a small blender and blend until combined. For the mahi, sprinkle with aleppo chili flake and salt. Sear in a hot grill pan or skillet. My mahi had the skin on so I grill flesh side down first for about 2 minutes until golden, then flip and finish skin side down until the skin is crispy and the fish is just cooked through. Cook the rice according to package directions. To plate pour half of of the coulis slowly into the center of each of 2 plates, letting it pool out slightly. I use a ring mold next to pack the rice into a circle on top of the coulis (as shown in the YouTube video), then carefully pull the ring up. Lay the fish filets atop the rice and place a sprig of watercress, parsley or cilantro on top if you’re using. This is not necessary, but just makes for such a completely pretty presentation. This has been a weeknight hip pocket dish in our home for a long time. It involves quick cooking fish, so it can be ready in 20 minutes which is pretty much a dinner prerequisite during a busy work day. I absolutely love that you can basically throw in whatever you have and make a fabulous meal of it. Want Tex-Mex? Add chili powder and cumin and perhaps toss in some black beans and corn. Want Middle Eastern? Add Ras El Hanout or a bit of turmeric with some golden raisins and salty, briny olives. I spiced mine up with some Calabrian chili paste, which I love to use. You can find this online and in many stores. I What you need: -4 small or 2 large tilapia filets (you can also use other firm white fish or shrimp) -1 c rice, such as Jasmine -1 14 oz can chopped tomatoes (I love the fire roasted kind) -2 c liquid such as white wine, chicken stock or broth or even beer. I like half stock and half wine, but you can certainly leave out the wine if you like. -1 large bulb of garlic, grated or finely chopped -Any add ins that you want like mushrooms, zucchini, chopped onion or shallot, sun dried tomatoes, roasted red peppers, corn. Get creative. This part is all up to you and also a great way to clear out the fridge. -olive oil -salt & pepper seasoning of choice- 1 T Ras El Hanout gives the Middle Eastern vibe. 1T chili powder and 1 t cumin will lend more of a tex-Mex feel, while 1 T garam masala can take you to India. Such fun to experiment and see what your family likes best. Small handful chopped parsley or cilantro for garnish (but also adds great flavor) Saute the rice briefly in a bit of olive oil in a large skillet or dutch oven with a lid. The lid is important to be able to cover the dish for proper quick cooking. Stir in onions and mushrooms if you’re using, then add the tomatoes and liquid of choice. Add salt, pepper, seasonings of choice and garlic then cover a cook for 5 minutes. Uncover and stir in any of the more tender vegetables such as zucchini or corn then place fish filets on top. Season with some additional salt and pepper and cover for an additional 8 minutes. Uncover, sprinkle with parsley or cilantro and serve. Pink Peppercorn Shrimp Shrimp, peeled & deveined (I used a 12 oz package) 1 T pink peppercorns (crushed) I use a mortar and pestle to crush 1 handful chopped cilantro salt to taste neutral oil for searing such as grapeseed Lime Dipping/Drizzling Sauce 1 lime 2 T approx. mayonnaise (according to taste & thickness desired) agave or honey (just a small amount will do) pinch of salt Make sure you’ve rinsed and drained the shrimp and then pat them very dry. This is an important step to get a great sear on them. Toss the shrimp with crushed pink peppercorns and salt. Zest the lime and set aside half of the zest to add to your shrimp at the end. Heat a large skillet (iron is the best for this) until it’s quite hot and the oil you drizzle in begins to “shimmer” from the heat. Place in the shrimp. Sear on one side and then turn to sear on the other side. Sprinkle over the lime zest and cilantro. Serve with the lime drizzle and rice or zucchini noodles or whatever your heart desires. For the lime drizzle I combine the remaining zest, mayo and the amount of lime juice needed to get it to the consistency you prefer (thick or thin) Add a small squeeze of agave or honey and pinch of salt and mix well. |
Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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