Pan-Seared White Fish with Lemon Butter Sauce
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Servings: 4
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Meal Tags: Dinner, Lunch, Sauce
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Dietary Tags: Egg-free, Nut-free, Pescatarian
Ingredients
- 4 tbsp butter
- 1 lemon
- 2 tbsp oil, divided
- 1/2 cup all-purpose flour
- 4 4-oz sole fillets
- 1 bunch asparagus
- Salt and pepper to taste
Preparation
In a small skillet, add the butter over medium-high heat. Cook the butter, until it is lightly golden and smells nutty, about 3 minutes. Turn the heat off and stir in the juice of half of the lemon. Set it aside.
In a nonstick skillet, heat 1 tablespoon of oil over medium-high heat.
Pat the fish dry with paper towel and season it with salt and pepper to taste. Dredge each fillet in the flour and place them in the skillet. If necessary, cook the fish in batches as to not overcrowd the pan. Cook the fish until it is golden brown, about 2 to 3 minutes. Flip the fish and cook until the remaining side is golden, another 2 minutes. Remove the fish from the skillet and set it aside.
In the same skillet, heat the remaining oil over medium-high heat. Add the asparagus to the pan and cook, tossing occasionally, until it is bright green, about 3 to 4 minutes. Add the zest and juice of half of the lemon.
Serve immediately with the white fish and lemon butter sauce.
Salsa Verde
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Servings: 8
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Calories: 25
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Meal Tags: Dip, Make-ahead, Sauce, Snack
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 lb tomatillos, husked and rinsed
- 1/2 white onion, peeled and quartered
- 1 jalapeno pepper, stem removed
- 1 garlic clove, grated
- 1/4 cup fresh cilantro
- 1 lime, zest and juice
- Salt and pepper to taste
Preparation
Turn the broiler on high.
Arrange the tomatillos, onion, and jalapeño on a foil-lined baking sheet. Broil for 10 minutes flipping once half way through cooking.
Once the vegetables are charred, remove the from the oven and transfer to a food processor. Add garlic, cilantro, lime zest and juice and pulse until everything is broken down but the mixture remains just a bit chunky. Season with salt and pepper to taste.
Salsa verde can be enjoyed immediately or stored in the refrigerator for up to 5 days.
**Note: If you’d like the Salsa Verde slightly less spicy, cut the jalapeño in half and remove the seeds and membranes before broiling.
Blackberry Balsalmic Vinaigrette
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Servings: 4
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Calories: 143
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Meal Tags: Dressing, Make-ahead, Sauce
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp blackberry jam
- 1 tsp Dijon mustard
- Salt and pepper to taste
Preparation
Combine the ingredients in a small bowl and whisk thoroughly.
Serve immediately or store in the refrigerator for up to 5 days.
Blue Cheese Dressing
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Servings: 4
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Calories: 96
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Meal Tags: Dip, Dressing, Make-ahead, Sauce
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Dietary Tags: Nut-free, Pescatarian
Ingredients
- 1/2 cup plain yogurt
- 1/4 cup crumbled blue cheese
- 2 tbsp mayonnaise
- 1/4 tsp Worcestershire sauce
- Salt and pepper to taste
Preparation
Combine the ingredients in a small bowl and whisk thoroughly.
Serve immediately or store in the refrigerator for up to 3 days.
Citrus Avocado Dressing
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Servings: 4
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Calories: 100
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Meal Tags: Dressing, Sauce
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 avocado, pitted and peeled
- 1/2 cup orange juice
- 1 tbsp plain Greek yogurt
- 1 tsp grated fresh ginger
- 1 garlic clove, pureed
- Salt and pepper to taste
Preparation
Add all of the ingredients into a blender and blend until smooth. For a thinner dressing, add more orange juice, one tablespoon at a time, until the desired consistency is reached.
Serve immediately or store in the refrigerator for up to 5 days.
Cranberry Sauce | Foolproof Thanksgiving Recipe
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Meal Tags: Holiday, Sauce, Side
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 4 cups fresh cranberries
- Zest and juice of 1 large orange
- 1/4 cup granulated sugar
- 1/2 tsp salt
Preparation
In a medium saucepan, combine the cranberries, orange zest and juice, sugar, and salt. Stir well. Bring the mixture to a simmer over medium heat and allow it to cook, stirring often, until the cranberries burst and the sauce becomes a jam-like consistency, between 8 and 10 minutes. For a smoother cranberry sauce you can mash the mixture with a potato masher or use an immersion blender to blend it.
Enjoy immediately or store in the refrigerator for up to 5 days.
Gravy | Foolproof Thanksgiving Recipe
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Meal Tags: Holiday, Sauce, Side
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Dietary Tags: Egg-free, Nut-free
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 tsp fresh thyme leaves
- Salt and freshly ground pepper
- Turkey drippings (optional)
Preparation
In a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, until a smooth paste forms and begins to turn golden, 2 to 3 minutes. Add the chicken broth, whisking constantly, until the gravy is smooth. Add the thyme leaves, salt, pepper, and turkey drippings. Reduce the heat to low and simmer, stirring often, until dinner is served.