Pan-Seared Halibut with Lemon Caper Sauce
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Ingredients:
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
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Instructions:
- Pat halibut fillets dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add halibut fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute, or until fragrant.
- Stir in chicken broth, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet.
- Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly reduced.
- Return the halibut fillets to the skillet, spooning the sauce over the top.
- Cook for an additional 1-2 minutes, or until the halibut is heated through.
- Garnish with chopped fresh parsley before serving.
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Grilled Salmon with Honey Mustard Glaze
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Ingredients:
- Salt and pepper to taste
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
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Instructions:
- Preheat grill to medium-high heat. Season salmon fillets with salt and pepper.
- In a small bowl, whisk together honey, Dijon mustard, soy sauce, minced garlic, and olive oil to make the glaze.
- Brush the glaze over both sides of the salmon fillets.
- Place salmon fillets on the preheated grill and cook for 4-5 minutes per side, or until fish flakes easily with a fork.
- Remove from grill and serve hot, garnished with lemon wedges and chopped fresh parsley.
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Garlic Butter Shrimp Scampi
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Ingredients:
- 1 pound large shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Cooked pasta, for serving
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Instructions:
- Season shrimp with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp to the skillet and cook for 1-2 minutes per side, or until pink and opaque. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute, or until fragrant.
- Stir in white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
- Return cooked shrimp to the skillet, tossing to coat in the garlic butter sauce.
- Cook for an additional 1-2 minutes, or until heated through.
- Remove from heat and stir in chopped fresh parsley.
- Serve hot over cooked pasta.
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Oven-Baked Rockfish with Herb Crust
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Ingredients:
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 cloves garlic, minced
- Zest of 1 lemon
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Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season rockfish fillets with salt and pepper, then place them on the prepared baking sheet.
- In a small bowl, combine breadcrumbs, chopped fresh parsley, thyme, rosemary, minced garlic, and lemon zest.
- Drizzle olive oil over the rockfish fillets, then press the breadcrumb mixture onto the top of each fillet to form a crust.
- Bake in the preheated oven for 12-15 minutes, or until fish is cooked through and the crust is golden brown.
- Serve hot, garnished with additional chopped fresh herbs if desired.
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Enjoy these gourmet seafood recipes at your next dinner party!