grouper in lemon and wine

this dish is simple to prepare for thick fish that will be baked. i accompany the fish with roasted vegetables.

the combo is great for company as it all can be assembled in advance and placed in the oven at the same temperature. the veggies just need to go in about 25 minutes ahead of the fish

 roasting vegetables is 'in vogue' now. the flavors are more intense and our family loves them. simply select the vegetables you like to eat, wash and cut them in the desired size and toss them in a little olive oil and garlic...i added some dijon mustard to these. place a sheet of foil on a cookie sheet, spread the oiled veggies on it and dash some salt on the top. they take about 45-55 minutes at 375. i turn them over about halfway through the cooking time.   now, back to the fish!

 for this preparation you need 2 pounds of thick fish such as grouper, a good white wine, 2 lemons, 1 package ritz crackers or similar brand, 1/2 stick of butter, and cajun seasoning(optional),

                  thinly slice the lemons and line a baking dish ( that will hold the fish) with the lemons

 place the fish upon the bed of sliced lemons and pour over 1/2 cup of good white wine. i used prosecco.
squeeze some lemon juice over the top of the fish and season with the spice. i used about 1/2 teaspoon

 crush the crackers and melt the butter. place crackers on top of the fish and drizzle butter over the crackers.

the fish is ready for the oven. all ovens very a bit so you will have to judge when it is complete. this took 35 minutes in a 375 degree oven.

 the vegetables are out of the oven and ready to serve. if the fish is not quite done, no matter...these are good at room temperature or place them in a glass serving dish and zap them in the microwave for a minute to reheat.

                                     the fish is out of the oven and ready to serve after 35 minutes

                                                                         enjoy!

smoked salmon with pasta and peas

 this is a very easy and quick dish to prepare. i usually have most of the ingredients on hand so it can thought of at the last minute. again, some of the ingredients can be substituted.

ingredients:
1 pound of pasta, i used farfalle here but any sturdy pasta cut will do

1/4 cup olive oil
1/3 cup white wine
1/4 cup garlic scapes (ok, instead you can use 2 shallots and 2 garlic cloves or a small onion and 2 garlic cloves) i had frozen scapes from last june...
8 ounces smoked salmon ,chopped or torn
1 cup heavy cream
1 tablespoon tomato paste (not necessary but i like the pink tinge it makes)
freshly ground pepper
1 cup petite frozen peas
1 handful arugula, chopped (or parsley)

place a large pot of salted water on the burner and bring it to a boil.
while the water heats, assemble the ingredients
when water is boiling, add the pasta and stirring constantly till it is boiling

 NOW: stir the tomato paste into the cream

 place the oil,wine and garlic, onion and salmon into a large pan and simmer of low

 place the frozen peas in the bottom of the colander in the sink where you will drain the pasta
when the pasta is close to done, add the heavy cream and freshly ground pepper to the salmon.
heat it to a simmer

drain the pasta over the frozen peas

mix the two (pasta and salmon sauce)

toss in the arugula or parsley at the end

                                                                           enjoy!

rolled fillet of sole with sweet potato oven fries

 i would like to take credit for creating this stuffed fish  recipe but i got the idea from a blog called 'beyond salmon' and made a few changes. it is a keeper and it its easy.  it would work equally as well with flounder but the grocery store had this beautiful wild pacific sole.

Ingredients for the stuffing
1 bag of baby spinach
1 tablespoon olive oil
1 cup crab meat, picked
4 ounces light cream cheese, whipped  is easier

remaining ingredients
1-1 1/2 pound sole or flounder
1/3 cup white wine, i used prosecco
1/4 cup water
salt and pepper

3 sweet potatoes, peeled and cut into 8th's lengthwise
1 tablespoon olive oil
salt

preheat oven to 400 degrees

Filling preparation
heat a large frying pan, i use my cast iron skillet , and add oil. dump rinsed and very well drained spinach and stir until just wilted. remove from the pan and cool. remove any liquid from the spinach and combine with cream cheese and crab meat.

rinse and dry fish with paper towels. lay the fillets out on a surface with the smooth side down.( i sprinkled  the fish with my favorite cajun seasoning ). place about 2 tablespoons of filling  onto the thick part of the fillet. roll it. place the rolled fillets in a greased dish with the seam side down. pour the  wine and water into pan with the fillets

 cut sweet potatoes into lengthwise pieces and toss with the olive oil. place on a foil lined cookie sheet and sprinkle with salt.

place fish and potatoes in the 400 degree preheated oven and bake for 20 minutes.

                                                                             enjoy!!