Mediterranean-Style Baked Grouper

a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

If you’re looking for a flavorful and healthy dinner recipe that’s easy to make, look no further than to this Mediterranean-Style Baked Grouper recipe. This baked fish dish is packed with fresh ingredients like cherry tomatoes, lemon slices, olives, cannellini beans, and garlic. The combination of these ingredients gives this quick and easy weeknight dinner a savory, tangy flavor that’s sure to please.

a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

LET’S TALK GROUPER

Grouper is a type of fish that belongs to the family Serranidae. They are commonly found in tropical and subtropical waters and are known for their mild, delicate flavor and firm, white flesh. Grouper can be prepared in a variety of ways, including grilling, baking, and frying.

Grouper is low in calories, and high in protein. This type of fish is an excellent choice for those who want to eat healthy. It’s also a good source of omega-3 fatty acids, which are essential for maintaining heart health.

Substitutes for Grouper

If grouper is hard to locate, any of the following types of fish are great substitutes:

  1. Snapper – Similar in texture and flavor to grouper, snapper is a good substitute when grouper is not available.
  2. Halibut – Halibut has a firm, flaky texture and a mild flavor that makes it a good substitute for grouper in many recipes.
  3. Cod – Cod is a white fish with a mild, slightly sweet flavor and a firm texture that makes it a versatile substitute for grouper.
  4. Sea Bass – Sea bass has a mild, sweet flavor and a firm, flaky texture that makes it a good substitute for grouper.
  5. Mahi-Mahi – Mahi-Mahi has a mild, sweet flavor and a firm, flaky texture that makes it a good substitute for grouper in many recipes.

Alternatively, prepare this Mediterranean-Style fish recipe using salmon. It’s a must try, and another great substitute for grouper.

INGREDIENTS FOR MEDITERRANEAN-STYLE GROUPER

Grouper – Use skinless grouper. Use a whole filet, or individual filets cut to about 5 to 6-ounces per person. Baking time will lessen when using individual fish filets.

Seasoning – Feel free to adjust the spices to your liking.

Olives – In Mediterranean cuisine, olives are often used as a topping for salads and pizzas, and as an ingredient in sauces, stews, and casseroles. They add a rich, salty flavor to dishes and pair well with other traditional Mediterranean ingredients such as tomatoes and herbs like oregano and thyme.

Cannellini Beans – Cannellini beans are a great addition to a baked fish recipe, as they add protein, fiber, and a creamy texture that compliments the flavors of the fish and other ingredients.

Tomatoes – Tomatoes are a common ingredient in healthy Mediterranean fish recipes and are used for their bright color, sweet flavor, and nutritional value.

Mediterranean-Style Grouper ready to be baked. A round, white baking dish is filled with a grouper filet, lemon slices, cherry tomatoes, olives and cannellini beans

HOW TO MAKE HEALTHY MEDITERRANEAN BAKED FISH

As mentioned above, this baked fish recipe is easy to prep and will take only 20 minutes to bake:

  1. Preheat the oven to 375°.
  2. Rinse the skinless grouper fillets and pat them dry with a paper towel. Place them in a large baking dish lined with olive oil.
  3. Season the grouper with the spice mixture. Add thinly sliced lemon to the top of the grouper.
  4. Surround the baking dish with the cherry tomatoes, cannellini beans, olives and garlic.
  5. Drizzle everything with a touch of olive oil. Season with salt and black pepper.
  6. Cover the baking dish with foil and bake for 20-25 minutes, or until the grouper is cooked through and flakes easily with a fork.
  7. Remove the foil and broil the fish for an additional 2-3 minutes, or until the top is golden brown.
  8. Serve the Mediterranean-Style Baked Grouper right out of the oven with your favorite side.

HOW TO SERVE AND STORE BAKED FISH

Overall, the key to serving a great side dish with Mediterranean-Style Baked Grouper is to keep it light, fresh, and flavorful. Choose a pairing that compliment the flavors of the fish without overpowering it. The incredible sauce formed from the tomatoes is a perfect pairing to the briny olives and rich, creamy cannellini beans.

Here are a few suggestions for what to serve alongside your healthy baked grouper:

  • Roasted vegetables: Roasted vegetables like zucchini, eggplant, bell peppers, and onions are a perfect compliment to the flavors of the baked grouper.
  • Rice, Couscous or quinoa: A light and fluffy grain like basmati rice, couscous or quinoa is a great way to balance out the richness of the baked grouper.
  • Green salad: A simple green salad with lettuce, cucumber, and cherry tomatoes is a refreshing and healthy side dish that pairs well with the Mediterranean-style flavors of the baked grouper. Dress the salad with a light vinaigrette made with olive oil, lemon juice, and Dijon mustard.
  • Tzatziki sauce: Tzatziki is a creamy Greek yogurt sauce that is flavored with garlic, cucumber, and dill. It’s a perfect compliment to the rich and flavorful baked grouper, and adds a refreshing and tangy element to the dish.

Leftovers

Leftover Mediterranean-Style Baked Grouper can last in the fridge for up to 3 days, if stored properly. To store leftover baked grouper, follow these steps:

  1. Allow the leftover baked grouper to cool down to room temperature.
  2. Place the leftovers in an airtight container or wrap them tightly with plastic wrap.
  3. When you’re ready to reheat the leftovers, remove them from the fridge and allow them to come to room temperature before reheating.
  4. Reheat the leftovers in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are heated through.

It’s important to note that leftover baked grouper should be reheated to an internal temperature of 165°F (74°C) to ensure that it is safe to eat. Additionally, if the leftovers have been in the fridge for more than 3 days, or show any signs of spoilage such as an off smell or appearance, they should be discarded.

If you are a fan of grouper, try out a few of these recipes:

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a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

Mediterranean-Style Baked Grouper

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Description

If you’re looking for a flavorful and healthy dinner recipe that’s easy to make, look no further than to this Mediterranean-Style Baked Grouper recipe. This fish dish is packed with fresh ingredients like cherry tomatoes, lemon slices, olives, cannellini beans, and garlic. The combination of these ingredients gives this quick and easy weeknight dinner a savory, tangy flavor that’s sure to please.

Ingredients

Scale
  • 1 lb. grouper filet, skinless and boneless
  • 1 tablespoon olive oil
  • 1/2 kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 lemon, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1 can cannellini beans, rinsed and drained
  • 3/4 cup olives, pitted
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh chopped parsley, for garnish

Instructions

  1. Preheat the oven to 375°.
  2. In a small bowl, mix together 1/4 salt, 1/2 teaspoon black pepper, the garlic and onion powder, paprika and oregano.
  3. Rinse the grouper filet(s) and pat them dry with a paper towel. Place them in a large baking dish lined with olive oil. 
  4. Season the grouper with the spice mixture. Top with thinly sliced lemon.
  5. Surround the baking dish with the cherry tomatoes, cannellini beans, olives and garlic.
  6. Drizzle everything with a touch of olive oil. Season with salt and black pepper. 
  7. Cover and bake for 20 to 25 minutes, or until the grouper is cooked through and flakes easily with a fork.
  8. Remove the cover and broil for 2 to 3 minutes, or until the top is golden brown.
  9. Serve immediately and ENJOY!

Notes

  • cut individual grouper filets into 5 to 6-ounce portions.
  • baking time will lessen when using individual filets
  • see post for additional tips and notes
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: Seafood

Nutrition

  • Serving Size: 1 serving

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Poached Chilean Sea Bass

two poached Chilean sea bass filets in a pan with wilted spinach, poaching liquid and cannellini beans

This fish recipe is everything! Trust me, you will be making this Poached Chilean Sea Bass over, and over again! Poaching the fish creates this light, flaky and super moist texture. The combination of flavors in the poaching liquid will make you want to savor every last drop. Fresh jalapeños give this fish dish just a hint of heat, without being overbearing. Super fresh ingredients make this one superb dish with zero guilt.

Naturally, I created a short video on TikTok showing you how to prepare this fabulous sea bass dish. Be sure to check it out in the recipe down below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

two poached Chilean sea bass filets in a pan with wilted spinach, poaching liquid and cannellini beans

WHAT IS CHILEAN SEA BASS?

Did you know that the real name of Chilean sea bass is Patagonian toothfish? In addition, it’s not really a sea bass. Chilean sea bass is caught in the deep waters near Antarctica.

WHAT DOES CHILEAN SEA BASS TASTE LIKE?

Sea bass is a white fish with a mild, delicate flavor with just a hint of sweetness. The flesh of Chilean sea bass is buttery and tender. Once cooked, the flesh becomes moist and flakes off in medium-sized pieces. Sea bass is an excellent choice for those who do not prefer a strong, “fishy” tasting fish.

SUBSTITUTES FOR SEA BASS

Chilean sea bass can be quite expensive. Additionally, it may be difficult to locate. In either case, grouper, cod, Alaskan Pollock, orange roughy and/or sablefish would be great substitutes for Chilean sea bass.

WHAT DOES IT MEAN TO POACH FISH

Poaching fish is easier than you may think. Basically, the fish is allowed to simmer in liquid. Poaching is a simple, quick and delicious cooking technique that can be used on filets or whole fish. I can assure you, this Poached Chilean Sea Bass recipe will be on repeat. The following are perfect examples of fish that are best for poaching:

  • Sea bass
  • Mahi Mahi
  • Barramundi
  • Arctic char
  • Dover sole
  • Salmon
  • Halibut

TIPS ON POACHING CHILEAN SEA BASS

So, you have scored the most perfect sea bass filets. As mentioned above, they were probably quite expensive. Given this, you will want to follow these simple tips for poaching Chilean sea bass to perfection:

  • use my combination of liquid, herbs, acid and vegetables to create a tasty poaching liquid
  • taste the poaching liquid prior to adding the fish (taste for salt, acid, etc) adjust taste to your liking
  • once the tomatoes have cooked down, add more stock, if needed
  • base the poaching time on the thickness of the fish (8 to 10 minutes for a 1 1/2″ to 2″ thickness)
  • try not to overcook
  • do NOT boil the fish in the liquid…just a simmer!

HOW TO SERVE POACHED CHILEAN SEA BASS

This recipe for Poached Chilean Sea Bass can be served on its on own, or with steamed rice and/or crusty bread. Believe me, you will want to enjoy all of that incredible poaching liquid.

Poached fish would be an excellent addition to your Feast of the Seven Fishes menu on Christmas Eve! Also, if you are a fan of halibut, check out this similar recipe for Pan Seared Halibut in a Spicy Tomato Broth!

WHAT TO DO WITH LEFTOVER POACHED FISH

Poached fish will last up to two to three days in the fridge stored in an airtight container.

Freezing this Poached Chilean Sea Bass can be done. Store in an airtight container and place in the bottom of the freezer to allow the fish to freeze quickly. The frozen poached fish will last up to three months in the freezer.

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two poached Chilean sea bass filets in a pan with wilted spinach, poaching liquid and cannellini beans

Poached Chilean Sea Bass

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No reviews

Print Recipe

Description

You will be making this Poached Chilean Sea Bass over, and over again! Poaching the fish creates this light, flaky and super moist texture. The combination of flavors in the poaching liquid will make you want to savor every last drop. Fresh jalapeños give this fish dish just a hint of heat, without being overbearing. Super fresh ingredients make this one superb dish with zero guilt.

Ingredients

Scale
  • 2– 6 to 7 ounce Chilean sea bass filets, skinless
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup white wine
  • 1 cup chicken stock, plus
  • juice of one orange
  • juice of 1/2 lemon
  • 1 can cannellini beans, rinsed and drained
  • 4 ounces fresh baby spinach

Instructions

  1. Give the fish filets a gently rinse. 
  2. Pat dry and season with kosher salt and black pepper. 
  3. Reserve in fridge until ready to use.
  4. Sauté the shallots and garlic in olive oil in a deep pan for about a minute.
  5. Add the tomatoes and jalapeño slices.
  6. Season with kosher salt and black pepper.
  7. Cook for a few minutes.
  8. Pour in the white wine, chicken stock, orange juice and lemon juice.
  9. Cover and allow to simmer for about 8 minutes. Breaking down the tomatoes, often.
  10. Add additional stock or wine to the poaching liquid, if needed.
  11. Place the fish filets in the poaching liquid. Spoon over some of the liquid.
  12. Cover and allow the fish to poach until the fish is no longer translucent. About 8 to 10 minutes for 1 1/2″ to 2″ thickness.
  13. Once a fork can easily pierce through the flesh, the fish is done. Try not to overcook. 
  14. Add in the cannellini beans and spinach. Allow the spinach to wilt just a minute, or so. 
  15. Serve with steamed rice and crusty bread.
  16. ENJOY!

Notes

SEE POST FOR NOTES!

  • Prep Time: 5 minutes
  • Cook Time: 18 minutes

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

SOCIAL MEDIA

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!

EASY CHICKEN AND MUSHROOMS

a cast iron pan of easy chicken and mushrooms
*This post may contain affiliate links. See my privacy statement for details.

So, it’s another weeknight and you are searching for a quick, and easy meal. Look no further than to this recipe for Easy Chicken and Mushrooms. As mentioned in a few of my recent blogs, my Hubby is currently on the keto diet. In the past few months, I have had to become very creative in the kitchen. See, I love pasta and potatoes. Well, so does he. However, he is doing great and has more willpower than I ever thought he did. This recipe was perfect for him. For me, one pan and dinner was DONE!

Of course, I created a short TikTok video making this recipe for Easy Chicken and Mushrooms. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

a cast iron pan of easy chicken and mushrooms

TIPS FOR MAKING EASY CHICKEN WITH MUSHROOMS

CHICKEN

You may know by now that I am not much of a fan of dark meat. So, with that being said, I decided to use large, boneless chicken breasts. To make this recipe super quick to prepare, cut the chicken breasts in half, lengthwise. Yes, you can replace the breasts with boneless chicken thighs.

Additionally, if you have one, use a cast iron pan. The sear you will achieve on the chicken and mushrooms will provide for incredible flavor. In keeping this recipe keto friendly, I just coated the chicken breasts with a light dusting of freshly grated Parmesan cheese. If you are not concerned with keeping this recipe for Easy Chicken and Mushrooms keto, I would suggest coating the chicken with seasoned flour.

MUSHROOMS

In my opinion, variety is key. For this dish, I used both white (button), and baby bella (cremini) mushrooms. Once you have removed the chicken from the pan, add the mushrooms. Allow the mushrooms to cook down for a few minutes prior to seasoning with the kosher salt and black pepper. Turn up the heat to medium-high. This will allow the liquid to cook off and brown the mushrooms. Feel free to experiment with other types of mushrooms.

WHAT SIDE DISH TO SERVE WITH CHICKEN AND MUSHROOMS

If you plan on keeping this meal keto friendly, I would suggest serving it up, like I did with steamed broccoli. My Mashed Cauliflower, or a side salad would be great alternatives. However, if you do not care about adhering to keto, my Homemade Mashed Potatoes will be the most perfect side. Honestly, that is how I enjoyed mine. If you do not want to take the time to make your own mashed potatoes, Bob Evans are a really great substitute. ENJOY!

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a cast iron pan of easy chicken and mushrooms

EASY CHICKEN AND MUSHROOMS

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

This Easy Chicken and Mushrooms is a perfect weeknight meal that is not only quick to prepare, but also keto friendly!

Ingredients

Scale
  • 2 boneless chicken breasts, sliced in half (horizontally)
  • 1/2 Cup Parmesan cheese, freshly grated
  • 1 Tablespoon olive oil
  • 8 ounces baby bella mushrooms, sliced
  • 10 ounces white mushrooms, sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/3 Cup white wine
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/2 Cup chicken stock
  • 1/2 Cup heavy whipping cream
  • 1 –2 Tablespoons sun dried tomatoes (chopped)
  • fresh chopped parsley, garnish

Instructions

  1. Cut chicken breasts in half, horizontally.
  2. Heat the olive oil in a cast iron pan.
  3. Coat each breast with a light dusting of the Parmesan cheese.
  4. Brown the chicken on both sides. Plan on about four minutes per side. Remove from pan.
  5. Add the mushrooms to the pan and allow to cook down for a few minutes before seasoning them with kosher salt and black pepper.
  6. Turn up the heat to allow the moisture to cook off and brown the mushrooms.
  7. Turn the heat back down and add in the shallots and garlic. Cook for just a minute.
  8. Deglaze the pan with the white wine. Loosen up any browned bits from the bottom of the pan.
  9. Toss in the fresh herbs.
  10. Pour in the chicken stock and heavy whipping cream.
  11. Add in the sun dried tomatoes. Cook for another minute or two.
  12. Add back the chicken. Cook long enough to heat up the chicken.
  13. Plate. Garnish with fresh chopped parsley.
  14. See post for side dish recommendations. 

Notes

SEE POST FOR RECIPE TIPS

  • Prep Time: 5 minutes
  • Cook Time: 20

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!

CITRUS HONEY GLAZED SALMON

a piece of citrus honey glazed salmon on a platter topped with Asian cucumbers

Finally, I posted my ‘What’s For Lent?‘ blog, the other day. As mentioned in that blog, over the next few weeks, I will be adding more and more recipe ideas. However, not only is this Citrus Honey Glazed Salmon recipe great for lent, you will be putting this one on repeat. Additionally, I cannot take full credit. As I was scrolling through TikTok the other day, I came across Evan from Backyard Bourbecue. He was whipping up this fabulous recipe along with Asian cucumbers. Naturally, I knew I had to try and recreate. So, with just a few minor adjustments of my own, I am beyond thrilled with the results.

Of course, I created a short video making this lovely dish for TikTok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account!

A FEW POINTERS

Before we move on to the recipe, I think it’s important to note a few things. If you can locate Faroe Island Salmon, I encourage you to use this. The fat lines lend so much flavor to this dish. Just my opinion. Also, even though I do not typically do this, allow the salmon filet to come close to room temperature. This will allow for a better sear.

Use an oil with a high smoke point. Avocado, peanut, or canola will work perfectly.

If you are a bit nervous about using a cast iron pan, feel free to use non-stick. However, I promise to make using cast iron super easy for you. Additionally, I highly encourage you to use a mandoline to slice the cucumbers. They need to be paper thin, and pliable.

If you do not have orange blossom honey, substitute with whatever honey you have in your pantry. Also, bottled ponzu sauce works great. However, if you want to make your own, click here for my recipe. Additionally, you can also substitute the ponzu sauce with soy sauce or coconut liquid aminos. Just be sure to use a bit less.

a piece of citrus honey glazed salmon on a platter topped with Asian cucumbers

HOW TO MAKE CITRUS HONEY GLAZED SALMON

Partially peel the cucumber. For aesthetic purposes, I like to keep a bit of the rind. Thinly slice the cucumber using a mandoline. In a shallow bowl, combine the rice wine vinegar, sugar, sesame seeds and sesame oil. Throw in the cucumber slices and toss to coat. Set aside as you are preparing the remaining ingredients.

In a pot, combine all of the ingredients for the glaze. Feel free to omit the crushed red pepper flakes. Bring to a boil. Reduce heat and simmer to reduce. Be sure to keep a constant eye on the glaze as you do not want it to burn. Also note, the glaze will only reduce, and not necessarily thicken. This is what you want.

Heat a cast iron pan to medium-high. Add the avocado oil. Score the skin of the salmon. Once the oil is heated (you will notice a sheen and bit of smoke), place the salmon filet, skin side down. Press down and allow the skin to sear for about four to five minutes. Season the flesh with kosher salt and black pepper. Try NOT to touch the salmon as it is searing. It will give once it is ready to flip. As mentioned above, if you are nervous about using cast iron, just add a touch of non-stick spray along with the oil. This will help you tremendously.

  • a filet of salmon searing in a cast iron pan flesh side up
  • a filet of salmon searing in a cast iron pan skin side up

Flip. If all was right in the world, you should have a beautifully seared skin. Turn down the heat just a touch. Allow the flesh to sear for a few minutes. Spoon half of the glaze onto the skin. As the glaze runs down the side of the salmon, it will bubble and caramelize in the pan. This is a thing of beauty. Continue searing the salmon to your desired temperature. My preference is medium. However, if you are using sushi-grade salmon, under medium is fine. Again, try not to touch, or move the salmon around, as the flesh is searing. This will cause the flesh to break apart.

TO FINISH AND SERVE THE CITRUS HONEY GLAZE SALMON

Plate the salmon (skin side down). This will require a gently flip out of the pan. Spoon on the remaining glaze. Top with those fabulous Asian cucumber. Garnish with sesame seeds. Serve with steamed rice. For convenience, I love VeeTee. Honestly, it is the only microwavable rice that does not taste like the packaging. In my opinion, one would never know it came from a package.

Enjoy this fabulous Citrus Honey Glazed Salmon. For more fabulous Salmon recipes, click here!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

FOLLOW ME!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

DOVER SOLE MEUNIÈRE

filets of Dover sole sitting on platter prepared in a meunière sauce

Honestly, I never thought I would be a blogger who went on an on with a story about how a certain dish brought back memories. However, I am going to today. This recipe for Dover Sole Meunière is for him. Luckily, I had the pleasure of having a wonderful man in my life, for many years. Words could never describe our relationship. So, I will keep that fondness to myself.

He was a super fun guy who loved to gamble. Craps was his game of choice. Many times, while we were flying in his private jet to Vegas or Atlantic City (AC was much different then), he would quiz me on how to play the game. Thank goodness, I was a quick learner. On a trip to Atlantic City, we found this fabulous restaurant serving Dover Sole in a salt crust. The dish was brought to us table side. The chef intricately removed the fish from the salt crust. He deboned the fish with such efficiency, so as never to spare a single piece of the gorgeous flesh. Needless to say, we loved our first experience so very much. So, we ended up having dinner at the same place, ordering the same entree and enjoying the same cocktails and wine, over the next two evenings.

As much as I wanted to attempt the salt crust preparation, I knew it was not quite practical. So, I decided to prepare the Dover sole in a beautiful meunière sauce. Click here to check out a short video I created on TikTok. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

filets of Dover sole sitting on platter prepared in a meunière sauce

LET’S TALK DOVER SOLE

First off, given that true Dover sole has to be flown in from Europe, it is quite an expensive fish to purchase here in the United States. So, when you see it on a menu, or in your local fish market, do not be surprised at the price tag. Dover sole is a flat fish. The flesh is a bit firmer than you may think. It holds up to this preparation, quite well. Of course, with any flat fish, bones can be an issue. However, my fishmonger did a great job. Not one single bone!

Due to the fact that true Dover sole can be hard to find, and given its price tag, you can make substitutes. In my opinion, flounder would be the optimal substitution. However, red snapper or even tilapia (not my fav), will also work. Trout and cod can also be options for this preparation. Having said all this, if you can get your hands on true Dover sole, take advantage of the splurge. You will thank me later! Also, keep in mind that what a number of grocery stores call “sole,” is typically not true Dover sole. If you are seeing sole at $13.99 a pound, it’s probably just flounder.

HOW TO PREPARE DOVER SOLE MEUNIÈRE

After having two whole fish filleted, I was left with about a pound and quarter of usable fish. In my opinion, this will serve two to three people. Season the fish filets with kosher salt and white pepper.

Coat both sides of the Dover sole filets with a light dusting flour. In a non-stick pan, heat to medium, two tablespoons of olive oil. Once the oil is to temperature, place two filets. Work in batches as you want the filets to brown, not steam. Add in a pat of butter with each batch. Allow the filets to brown on one side (without touching them), for about five minutes. Flip. Just a few minutes more. As mentioned earlier, Dover sole is firmer than you may realize. You may be amazed that the filets are not breaking apart as they are browning. This will probably not be the case with a substitute.

As the filets finish, place on a platter. Once all of the Dover sole has browned, clean the pan to prepare the meunière sauce. Toss in two tablespoons of butter (in true French preparation, you would be using clarified butter). Allow the butter to brown up a touch, and smell nutty. However, do not burn, or you will have to start over. Turn off heat. Add in the lemon juice, capers (optional) and fresh parsley. Combine nicely. Pour this gorgeous meunière sauce over the Dover sole filets.

Garnish with a touch more fresh chopped parsley. Serve with a side of lemon wedges. ENJOY this lovely Dover Sole Meunière! Pair with my homemade Rice Pilaf and a steamed vegetable for one incredible meal.

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

FOLLOW ME!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

HERB AND HONEY ROASTED SALMON

a pan of herb and honey glazed salmon topped with lemon slices surrounded by potatoes

Just when I think I have prepared salmon in every way possible. Well, not really. The other day, I came across this fabulous recipe from Half Baked Harvest on Pinterest for One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus. Believe me when I tell you, this salmon was not only super tasty, but may have just been the most tender salmon I ever prepared. So, with just a few minor changes, this is my take on this incredible recipe. One must also appreciate the one pan roasting. Clean up is a breeze. This fabulous Herb and Honey Roasted Salmon can be on your dinner table in just about forty minutes. Make extra, because you are going to want leftovers the next day to toss on a salad, or with your favorite pasta. I recommend an eight-ounce portion per person.

In my opinion, I find this recipe works best with Faroe Island Salmon. Yes, it is a farmed fish. However, it is raised its natural habitat. The fat content of this salmon always lends to a moist, tender and super flavorful finished dish.

If this looks this Herb and Honey Roasted Salmon looks this good before it’s roasted, just imagine how good it’s going to taste! Want to make this dish keto friendly or low carb? Just replace the potatoes with brown rice, or add extra asparagus in replacement of the potatoes.

a pan of herb and honey glazed salmon topped with lemon slices surrounded by potatoes

HOW TO MAKE HERB AND HONEY ROASTED SALMON

Preheat the oven to 425 degrees. Cut the larger potatoes in half. Place potatoes on sheet pan and drizzle with the olive oil. Season with kosher salt and black pepper. Toss to coat. Bake for at least fifteen to twenty minutes. Baking the potatoes for a bit alone will produce a nice crispy potato on the outside, that will be incredibly tender on the inside.

While the potatoes are baking, prepare the salmon. In a bowl, combine the ingredients for the salmon rub. I highly recommend the honey I used in the rub. It is an unpasteurized raw honey from Wedderspoon. Season the salmon with kosher salt and black pepper. Rub the entire surface of the salmon with the herb and honey mixture. Since the piece of salmon I used was so big, I decided to cut in half to decrease the baking time.

salmon rub in a white bowl for herb and honey roasted salmon
a piece of salmon covered in an herb and honey rub

Add the salmon to the pan with the potatoes. Roast, at the same temperature, for an additional fifteen minutes. After fifteen minutes, place the asparagus spears into the pan and roast for an additional five minutes.

That is it! Plate up this incredible Herb and Honey Glazed Salmon and ENJOY! Love salmon? Then you will love my recipes for Salmon Steamed in Parchment, Crab Stuffed Salmon, and Olive Oil Salmon.

a pan of herb and honey glazed salmon topped with lemon slices surrounded by potatoes and asparagus

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!

PAN SEARED SALMON WITH A SPICY COCONUT CREAM SAUCE

a piece of seared salmon on a copper plate with rice, broccoli and covered in a cream sauce

Salmon is one of my all-time favorites. You can prepare so many ways. I love searing in cast iron, baking in parchment paper, and grilling on a cedar plank, to name a few! Click here to check out more of my salmon recipes! This Pan Seared Salmon with a Spicy Coconut Cream Sauce is amazing. What I really want for you to take away from this recipe is how to sear salmon perfectly in a cast iron pan. I use this 12″ Lodge almost daily! Click here! It’s easier than you think! I love the flavor this coconut cream sauce added to the salmon…just a touch of spice. You can also skip the sauce and just dive into the pan seared salmon, if you so desire!

a piece of pan seared salmon on a copper plate with rice, broccoli and covered in a spicy coconut cream sauce

Heat up a cast iron pan to medium. Rinse filet. I used one piece of salmon that was just a bit over a pound. You can also cut up the salmon into individual portions. Pat try. Drizzle with a touch of olive oil. Season with kosher salt and pepper. Lay salmon (flesh side down) in the heated pan. Allow to cook for about 6 to 7 minutes. I like my salmon medium. I usually only use Scottish Salmon, which is also sushi-grade. Flip and allow the salmon skin to sear on the skin side for about four minutes. If you want the salmon done a bit more, when you first place in pan, cover with a lid for a few minutes.

  • a piece of salmon searing flesh side down in a cast iron pan
  • salmon seared in a cast iron pan for pan seared salmon in a coconut cream sauce

As the salmon is searing, heat up the teaspoon of olive oil, garlic, ginger and crushed red pepper (amount to your liking) in a saucepan. Cook for just a few minutes. Whisk in the coconut milk and bring to a boil. Lower heat to a simmer. Continue whisking every so often. The sauce will thicken as it cooks. Sauce is done when it coats the back of a spoon. Stir in a bit of the fresh parsley.

  • olive oil, ginger, garlic and crushed red pepper in a sauce pan
  • olive oil, ginger, garlic and crushed red pepper in a sauce pan
  • coconut milk in a sauce pan with garlic
  • coconut milk in a saucepan with a whisk
  • coconut cream sauce on the back of a spoon

Place the salmon on a plate. Spoon sauce on top. Garnish with a bit more of the fresh chopped parsley and there you have it a beautiful plate of Pan Seared Salmon with a Spicy Coconut Cream Sauce! Serve with steamed vegetables and rice. ENJOY!

a piece of pan seared salmon on a copper plate with rice, broccoli and covered in a spicy coconut cream sauce

CREAMY TUSCAN SALMON

a cast iron pan of creamy tuscan sauce with three seared filets of salmon and spinach

I’m always looking for new ways to prepare salmon…Faroe Island (Scottish) salmon is my favorite! It is super buttery, and always cooks up perfectly. Scottish Salmon is also sushi-grade…so no need to fully-cook. I actually like mine at a medium temperature. I came across several recipes for Creamy Tuscan Salmon on Pinterest. So, I kind of took a bit of inspiration from each in making this dish. It’s a fairly simple dish that can be on your table in under thirty minutes! Yearning for more salmon recipes? Click here to check these out!

As you know by now, I love cooking in cast iron. This 12″ Lodge Cast Iron Pan was perfect to not only, sear the salmon, but to also make this incredible sauce. The sauce…oh my…so rich and creamy. I served it all up with my favorite microwavable rice from VeeTee!

a cast iron pan of creamy tuscan salmon

Line a cast iron pan with olive oil. I also sprayed a touch of cooking spray just to ensure the salmon would not stick. Season the salmon filets with kosher salt and pepper. Once the pan is hot, place the salmon filets, skin side up. A huge key is to let the salmon sear…do NOT touch. The salmon will “tell you” when it is ready to flip! Depending on thickness, it will take approximately 4 to 5 minutes a side. About halfway through the sear, I placed another cast iron pan on top of the filets to get a nice sear on all edges. Flip and sear the skin side (no need to place the cast iron pan on top this round). Remove from pan and reserve.

three filets of salmon searing skin side up in a cast iron pan

In the same pan, add in the butter, garlic and shallots. Allow to cook for just a few minutes. Scrape up any bits from the bottom of the pan. Add in the sun-dried tomatoes. Place your spinach in a microwavable bowl and cook for one minute. The spinach will not wilt completely.

  • garlic, butter and shallots cooking in a cast iron pan
  • a jar of sun-dried tomatoes in oil

Add in the clam broth and allow the sauce to reduce down a few minutes. Lower heat. Add in the heavy whipping cream. Allow to slowly simmer for about eight minutes. Slowly, just a little bit at a time, whisk in the Parmesan cheese. If you throw it all in at once, the cheese will clump. Mix in the spinach. Place salmon filets back in pan and spoon sauce on top of each filet. Serve alone or with rice. ENJOY this recipe for Creamy Tuscan Salmon!

  • a cast iron pan of tuscan salmon sauce
  • a cast iron pan of creamy tuscan salmon sauce with spinach
  • a cast iron pan of creamy tuscan sauce with three seared filets of salmon

BACCALA (SALT COD)

A bowl of Baccala for the feast of the seven fishes menu. Salt cod is mixed in a tomatoey broth with olives and capers.

Well prepared Baccala (Salt Cod), is actually quite delightful. It has a firm texture that is not fishy, with a slight chew. Baccala is a traditional recipe of the Feast of Seven Fishes. Honestly, I wasn’t sure I was prepared to give this dish the justice it so deserves. Baccala requires soaking. In most instances, this can take up to three days. Check out tips for soaking baccala from Delallo by clicking here!

The salt cod was already skinned, boned and cut into filets. Furthermore, I did not have to take three days to soak. Yes, I took the easy route. You know what? I’m super ok with that. Although, at some point, I would love to be in an Italian kitchen watching the pros develop this incredible recipe. Basically, I only had to rinse in water for about fifteen minutes. Next, I placed the salt cod in a pan of water on the stove and allowed it to soak on medium-low heat. The water was changed about three times. That was it!

Additionally, although not traditional, you can use fresh cod and forgo soaking all together. Not certain you could call it Baccala at this point. However, the dish would be quite similar to my Cod with Cherry Tomatoes, and would be a great substitute for those who do not enjoy salt cod.

a box of salt cod or baccala
salt cod filets
salt cod or baccala getting rinsed

HOW TO PREPARE BACCALA (SALT COD)

Once you have prepared the salt cod by one of the two methods mentioned above, heat two tablespoons of olive oil in a heavy bottom, oven-safe pot. I love using this enameled cast iron pan from Lodge. Click here. Add in the onions, garlic and crushed red pepper. Sauté for about two minutes. Pour in the white wine and can of tomatoes. It is very important to use high-quality tomatoes. This can of San Marzano fit the bill. Crush the tomatoes. Toss in the capers. Season with kosher salt and black pepper. Bring to a boil. Lower heat. Allow to simmer for twenty minutes.

onions and garlic in a pot
a can of Delallo San Marzano tomatoes
whole tomatoes in a pot
tomatoes and capers in a pot for baccala

Heat the oven to 375 degrees. Place the salt cod in the simmered liquid, along the the lemon juice, lemons, and olives. Drizzle another tablespoon or two of olive oil over the cod. Cover and place in oven for twenty minutes.

baccala ready for the oven
finished baccala in a cast iron pot

TO SERVE BACCALA (SALT COD)

Grab a serving platter. Place the finished cod. Coat with the luscious sauce you created. Drizzle on a touch more olive oil and garnish with fresh chopped parsley! ENJOY this amazing recipe for Baccala!

a bowl of baccala

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!