A good firm white fish is perfect for this recipe. I seasoned the fish fillets with olive oil, salt and pepper and baked them before topping them with the delicious sauce.
4 firm white fish fillets, baked or grilled
1 oz. drained and chopped anchovies
2 minced garlic cloves
1/4 c. olive oil
1 t. lemon zest
1 1/2 T. lemon juice
2 T. chopped parsley
Cook the fish until done.
In a small saucepan, combine the anchovies, garlic and olive oil. Cook and stir constantly until the anchovies are crushed and cooked into a paste, about 5 minutes.
Remove from the heat and stir in the lemon zest, lemon juice and parsley.
Spoon over the cooked fish and serve.
This was healthy and delicious!
3 T. butter
1 T. olive oil
4 4-oz mahi mahi fillets
3 cloves garlic, minced
Zest and juice of 1 lemon
1 T. freshly chopped parsley
Heat oil and butter in a pan. Drizzle some olive oil over the mahi mahi and season with salt and pepper. Place the fish inside the heated pan. Cook until golden on both sides, being careful not to overcook. Transfer to a plate.
To the skillet, add 2 T. butter. Once melted, reduce the heat and add the garlic. Cook until fragrant, being careful not to burn it. Stir in the lemon zest, juice and parsley. Return the mahi mahi to the pan and coat the fish with the sauce. Serve with some more sauce on top.
These were great and very easy to make!
1 pkg. boneless, skinless chicken thighs
1/2 c. flour
1 leek, thinly sliced
1/3 cup julienned sun dried tomatoes
4 garlic cloves, minced
1 lemon, sliced
1/4 c. prosecco
1/4 c. chicken broth
3 T. butter
Heat some oil in a Dutch oven. Combine salt, pepper, and flour in a Ziploc bag big enough to hold the chicken. Add the chicken and mix well.
Shake off the excess flour from the chicken before placing them in the dutch oven. Cook for a few minutes. Add the leek and flip the chicken. Add the tomatoes and garlic and cook for a few more minutes. Add the lemon slices.
Add the prosecco and stir to scrape up the browned bits on the bottom. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat and simmer until the liquid has reduced by about half.
Reduce the heat to low. Stir in the butter until melted. Sprinkle with parsley and season with salt and pepper to taste.
This was a great sauce to put on chicken. It is, of course, tastier the next day! I served this over some buttered rice and with sautéed chard as a side dish.
6 chicken thighs
1/4 c. olive oil
1/4 T. red wine vinegar
1 minced garlic clove
Salt & pepper
1/4 t. dried oregano
Juice of one lemon
1 t. chopped parsley
Pat dry the chicken pieces. Drizzle some olive oil over the chicken and grill until both sides are browned.
While the chicken is grilling, mix together the rest of the ingredients in a bowl.
Brush the chicken with the sauce and cook until the chicken is done.
Spoon any sauce over the chicken.