Category: Dinner
Sauteed Trout with White Wine Mustard Cream Sauce
Sauteed Trout with White Wine Mustard Sauce
July 6, 2017
: 2
: 10 min
: 20 min
: 30 min
: EAshy
Ingredients
- 1 1/2 pounds trout (2 large fish fillets with skin on the bottom)
- 2 tablespoons olive oil (more, if needed)
- 1 tablespoon Italian herb seasoning (dried thyme, oregano, parsley, combined)
- salt, to taste
- 4 garlic cloves, diced
- 3 tablespoons lemon juice, freshly squeezed
- 2 more tablespoons white wine
- 2 tablespoons butter, softened
- 2 tablespoons parsley, chopped
Directions
- Step 1 Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom – no need to season the skins.
- Step 2 In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up – flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
- Step 3 After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
- Step 4 Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Step 5 Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
- Step 6 Enjoy!
Roasted Poblano Pepper Stuffed with Spicy Chipotle Turkey and Pepper Jack Cheese
Q U I C K T I P S: Because chile peppers contain that can burn your skin and volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear rubber […]
Lemon Garlic Pepper Roasted Cornish Hens with Savory Cornbread Dressing
Lemon Garlic Pepper Roasted Cornish Hens with Savory Cornbread Dressing
June 29, 2017
: 4
: 4 hr
: 4 hr
: 8 hr
: Moderate
Ingredients
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
- 9
- 10
Directions
- Step 1 1
- Step 2 2
- Step 3 3
- Step 4 4
- Step 5 5
- Step 6 6
- Step 7 7
- Step 8 8
- Step 9 9
- Step 10 10
Spicy Red Snapper with Mango Salsa
Quick Tips: Fresh is always best – never use concentrated juice. Frozen fish may be used instead of fresh. Be certain that fish is completely thawed prior to use. Red fish, haddock, or orange roughy will also work with this Caribbean inspired recipe. If you […]
Smoked Paprika-Spiced Pork Chops with Sauteed Spinach
Quick Tip: Fresh is best. Never use concentrated lemon juice.
Pan Seared Chicken Breast with Mustard-Cream Sauce
Pan Seared Chicken Breast with Mustard-Cream Sauce
June 24, 2017
: 4
: 15 min
: 15 min
: 30 min
: Easy
Ingredients
- 4 boneless chicken breast halves (6 ounces each)
- Coarse salt and fresh ground pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoon Dijon mustard
- 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
Directions
- Step 1 Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. Refrigerate for 30 minutes.
- Step 2 In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts. Cook 10 to 12 minutes (turn chicken after about 5 minutes so you do not overcook). Transfer to a plate. Keep warm.
- Step 3 Pour the wine into the hot skillet. Cook, stirring until reduced by half (about 1 minute). Whisk in the heavy cream, mustard, and tarragon. Cook, whisking, until thickened (about 2 minutes)
- Step 4 Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the sauce over chicken.
- Step 5 Enjoy!
Add a side of Oven Roasted Asparagus!
Quick Tip:
The first choices of white wine I would buy for cooking are Pinot Grigio, unoaked Chardonnay and Sauvignon Blanc. Another thing to note when choosing which dry white wine to buy is the alcohol percentage because you don’t want anything too strong. Go for dry crisp white wines that have an alcohol percentage of 10 to 13%. The higher the alcohol percentage, the longer it will take to reduce and the less acidity it will add to the meal which is one of the main reasons why people cook with white wine.
Avoid buying white wines that are specifically labelled “cooking wines” because they actually contain additives and high salt levels.
