Sole is a mild fish, which means I don’t like it as much as I like salmon, but my kids agree to eat it, which is a big plus, and it’s also one of the least mercury-toxic fish, so that’s good too.
This simple preparation of pan-fried sole uses a minimal amount of sweet butter to enhance the sole’s naturally delicate flavor. Rather than pouring warm butter-lemon sauce over the fried fish, as traditional recipes suggest, I prefer to serve the fried sole with lemon wedges and allow diners to squirt a little lemon juice on top of their fish right before they eat it – this helps ensure a crispy, non-soggy fish.
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Butter and sage impart wonderful flavors upon an already-delicious salmon steak. I love the fatty, rich taste of salmon, and although it is not a low-calorie fish, it’s very healthy and an excellent source of omega-3 fatty acids.
This is one of those dishes where the protein is really the star of the show, so don’t try to make any fancy sides to go with it – a simple green salad or a crisp steamed veggie would be perfect, and would balance out the fattiness and intense flavor of the salmon.
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A wonderful preparation of shrimp that highlights their sweet, delicate flavor. Serving this dish with crusty bread is a must – the sauce is absolutely delightful. I love shrimp and always have 14oz packages of raw, frozen, peeled and deveined, tails on, large shrimp in the freezer. Just 5 minutes in a bowl of cold water and they defrost. My packages are from Safeway and the brand is “Waterfront Bistro,” but I’m sure every major chain has something similar.
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Spicy and bursting with flavor, these shrimp are amazing and so easy to make. Serve over brown rice or couscous, with a side of vegetables.
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Shrimp are gently cooked in a delicious sauce of olive oil, garlic, paprika and white wine, then spooned over brown rice that readily soaks up the sauce. A simple, good, reliable dinner recipe, especially if you’re like me and always have frozen peeled shrimp in the freezer.
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Whenever I visit the South, I enjoy lots of fried catfish. Back home, I prefer to oven fry my catfish, saving some calories, fat, and the “pleasure” of deep-frying.
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In this blackened halibut recipe, the blackening occurs when the spices are charred in a hot skillet. It’s a delicious way of preparing fish – the inside is tender and flaky while the outside is crusty and intensely seasoned. Traditional recipes for blackened fish call for lots of butter, but I use a modest amount of olive oil and the result is delightful.
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I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
