#garlic butter fish

[paulpingminho]

[fattributes]

Skillet Garlic Butter Salmon with Lemon Asparagus

[daily-deliciousness]

Lemon butter salmon pasta

[morethansalad]

Vegan Thai Noodle Bowl

[certifiedceliac]

Garlic Butter Cod with Lemon Asparagus (via Eatwell101)

[wetslug]

made a good ass mealprep lunch im kind of pumped to go to work tomorrow so i can eat it

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[clownaddict]

Fuckin????? Huh?????

Took a bite out of dried fish jerky with garlic butter and got an allergic reaction?????????

I’m only allergic to fruits and nuts as far as I know??????

WhAT

[boyjoan]

attention!

[frostedpane]

[fattributes]

Apple and Avocado Shrimp Salad

[angelkin-food-cake]

Pan Crisped Salmon with Dijon Cream and Garlic Butter Breadcrumbs

1 pound salmon filet

¼ tsp. salt

¼ tsp. pepper

2 tsp. olive oil

½ cup panko bread crumbs

1½ Tbsp. unsalted butter

3 garlic cloves, minced or pressed

1 small shallot, diced

2 Tbsp. freshly chopped sage

¼ cup dry white wine

¾ cup low-fat evaporated milk

1½ Tbsp. dijon mustard

Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.

Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opaque in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, shallot, garlic, and sage. Stir well to coat then cook for 1-2 minutes until sizzling, then add in white. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.

Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. Serve with rice, potatoes, vegetables or salad!

[morethansalad]

Vietnamese-Cajun Vegan Seafood Boil

[dinosaurwithablog]

Very cool things to do in the kitchen. 😎 😁 in gonna try them all!!

Para hacer la vida más fácil

[davidwhornii-blog]

Baked Lemon Butter Fish with Garlic and Dill

This baked lemon butter fish recipe is a delightful symphony of fresh, vibrant flavors. The zesty lemon, combined with the aromatic garlic and the subtle hint of dill weed, creates a perfect balance that enhances the natural sweetness of the fish. Simple and a great break from all the heavier Holiday food!

For this recipe, please go to:

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