Lemon Thyme and Ginger

Oven-Poached Sole Wrapped in Fresh Herbs

Oven Poached Sole Wrapped in Herbs, recipe.

When I was a young child, Mom rarely made fish for dinner. It was just something we had now and then. That suited me just fine because the thought of eating fish made me cringe. When Mom did cook fish, it was usually sole drenched in Cream of Mushroom Soup, or baked with a sprinkling of breadcrumbs till it was all dried out.  It’s odd to think about because Mom loved sole, especially sole made with the classic French butter and wine sauces, but she never made her favorite sole dishes at home. Fortunately, attitudes toward eating and preparing fish have changed since the 60’s, mine included. Now, I love fish and eat it at least once a week. When I want a change of pace, I make filet of sole for a special treat.

Oven poached sole wrapped in herbs, recipe.

Sole is a common flat fish with tender white flesh filets. The meat has a subtle fish flavor and is very moist. The filets will easily break apart if cooked too long and requires gentle cooking methods. The only tricky part about cooking sole is making sure you don’t overcook it. I discovered from Cooks Illustrated, a great technique of rolling up each filet with a mixture of herbs, then cooking the filets in the oven. This method sways the odds in favor of getting perfectly cooked sole and one I use often.

One of my favorite ways to cook fish is to oven poach it with wine or fish stock, as in Salmon in Spinach Butter Sauce. This technique is not a true poaching method, but also creates steam to cook the fish. There is a layer of liquid in the bottom of the baking dish and a piece of parchment paper nestled over the fish. The parchment paper captures the steam rising from the liquid and cooks the fish. This technique never fails to produce moist and tender fish. It is a perfect method for cooking filet of sole wrapped in fresh herbs rolled up in a neat package.

Oven Poached Sole Wrapped in Herbs, recipe.

Oven Poached Sole Wrapped in Herbs, recipe.

Choose what herbs you like to fill each sole filet. I left that part of the recipe open-ended for you to make it your own. The herbs in a blend don’t need to be in equal amounts either, but it is nice to taste the presence of each herb and not have one herb dominate the rest. If you only want to use two herbs, parsley is a good foundation and either dill or tarragon are wonderful with fish. All the herbs listed have a prominent taste, so keep in mind the other herbs used in your accompanying side dishes.

It wasn’t until I read the cookbook, Jerusalem by Yotam Ottolenghi and Sami Tamimi, that I got braver about combining more than one fresh herb in cooking.  I learned from this book that a prominent characteristic in Middle Eastern Cuisine is the generous use of fresh herbs. All these fresh herbs create food that is fresh tasting and vibrant. A classic herb blend in the Middle East is parsley, cilantro, dill and mint and works well with sole. For a French twist use Fines Herbs, it is a mix of parsley, tarragon, chervil, and chives. This blend of herbs inspired my Fresh Herb and Goat Cheese Omelet.

Oven Poached Sole Wrapped in Herbs, recipe.

For special occasions I like to make a sauce with the pan juices. Unfortunately, the butter sauce I made was too rich and turned me off. So, I nixed it and am totally happy about it. This meal does not need it. There is enough flavor between the herbs and fish without adding the extra rich sauce and calories. Save some room for dessert like this Lemon Saffron Syrup Cake. The poaching liquid with the herbed sole keeps the filets moist and has a mild flavor of its own. Use the pan juices sparingly, as a time-saving and healthy alternative to butter sauce. If you want a butter sauce use the poaching liquid from the sole and make the spinach butter sauce linked in this post.

Oven Poached Sole Wrapped in Herbs, recipe.

Oven Poached Sole Wrapped in Herbs, recipe.

Helpful Kitchen Tools for Cooking Sole

Often, I stay away from specialty kitchen gadgets, especially one’s that only have one purpose. They are pricey and take up valuable space. However, a fish spatula, aka slotted offset spatula, is one I highly recommend. The good news is, fish spatulas are affordable and useful with other foods besides fish. This sturdy, thin and flexible spatula slips easily under fish without ripping at the fresh. Regular spatulas don’t have the same ease of use and flexibility as the fish spatula has. I use this spatula every day and often use it instead of tongs because it does not rip up the food. The best rated fish spatula is by Victorinox available on Amazon, and housewares stores. Not all fish spatulas are alike, so I recommend reading the article linked above to learn about the differences between the brands.

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Oven Poached Sole Wrapped in Fresh Herbs, recipe.

Oven-Poached Sole Wrapped in Fresh Herbs

Filet of grey sole is coated in fresh herbs, then rolled up for even cooking. The fish steams in the oven in a bath of white wine or fish stock. This technique produces tender and moist sole filets with delicate flavor. To dress it up, add sautéed mushrooms to the platter of fish just before serving. Serve with sautéed Brussels sprouts, or green beans for a vegetable. Roasted grape tomatoes are delicious with fish. For a grain, try white rice or Farro with Mushrooms but change the rosemary in the original recipe to parsley or one of the herbs in your fish.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Author Ginger

Ingredients

  • 8 filets grey sole about 4 - 6 oz (125 g -175 g) each
  • 1 heaping cup (250 ml) 2-3 types of minced fresh herbs like parsley, dill, tarragon, cilantro, or basil. About 1 TB of minced herbs covers each filet of sole. An additional tablespoon of the minced herbs is used in the bread crumbs.
  • Zest from 1 1/2 lemons
  • 2 ½ TB butter divided
  • 1/3 cup (75 ml) panko bread crumbs, or homemade
  • 3/4 cup (185 ml) dry white wine, dry vermouth, fish or vegetable stock, or a combination of wine and stock.
  • 8 half-moon slices of lemon about 1½ lemons

Instructions

  1. Preheat the oven to 350°F / 175°C / Gas Mark 4
  2. Butter the bottom of a baking dish large enough to just fit all rolled up sole filets.
  3. Gather all the herbs you are using. Make sure they are washed as parsley and cilantro get very sandy. I used parsley, dill and tarragon but not in equal amounts. Another mix I also recommend is parsley, basil and tarragon, or parsley, dill and cilantro. Mince the fresh herbs and add to a small bowl. Add the grated lemon zest to the herbs and mix to combine.
  4. Reserve all but a heaping tablespoon of the mixed herbs.
  5. In a small bowl add the breadcrumbs and 1 TB of mixed herbs and stir to combine.
  6. Toast the breadcrumbs. Add one tablespoon of butter into a skillet and turn the heat to medium-high. Once the butter is melted, add the breadcrumbs and stir to coat them with the butter. Toast the breadcrumbs until they are golden brown, about 3-5 minutes.
  7. Pour the toasted breadcrumbs on a plate to stop cooking. Reserve.
  8. Lay your sole filets, skin side down on a clean work surface and lightly sprinkle Kosher salt and freshly ground pepper over each filet. Evenly spread about a tablespoon of the herb and lemon zest mixture over each filet.
  9. Start at the tail end, it looks pointed compared to the squared off head end, and roll up each filet. Place each filet of sole into the buttered baking dish seam side down, and arrange the half-moon slices of lemon between each filet. Arrange any extra lemon slices around the fish in the baking dish.
  10. Cut up 1½ TB of butter into 8 pieces and place on top of each filet. Pour in the wine, or liquid of your choice. Add a sprig of one of the herbs you put in the herb mixtures into the wine. Lightly butter a piece of parchment paper large enough to fit inside the baking dish and cover the fish. Nestle the buttered piece of parchment paper into the baking dish so it completely covers the fish and creates a domed cover. Cover the baking dish with a piece of aluminum foil.
  11. Place in the oven and bake for 12 minutes. Peek at your filets to gauge how they are progressing. Continue to cook until and check every 3 minutes until the sole filets are done. Mine took about 15 minutes, but they could take up to 20 minutes. The filets are done when they look milky white. As the fish cooks the flesh will turn from translucent to opaque and easily spring back when touched. The fish should also look moist. If it flakes apart it is overcooked. You can remove the fish from the oven just shy of being done, and allow the residual heat to continue the cooking process.
  12. Once done, arrange the filets with the lemon slices on a warm serving platter, or on individual plates. Pour some of the poaching liquid over the filets then sprinkle each filet with the bread crumbs and more minced herbs.
  13. Serve immediately.
Filet of grey sole is wrapped in fresh herbs, then rolled up for even cooking. The fish steams in the oven in a bath of white wine or fish stock. This technique produces tender and moist sole filets with delicate flavor.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Seared Fish Tacos with Mango Avocado Salsa

If there ever is a meal that makes everyone around the dinner table happy, it’s tacos. I don’t believe this just pertains to families with young children, adults love tacos too. Say, “Come and get it. Tacos for dinner”, friends young and old will pick up their step and chassé over to the dinner table. Yippee-yi-yay, it’s taco night. Grab your partner and do-si-do, it’s taco time.

Seared Fish Taco with Mango Avocado Salsa recipe

Seared fish taco with mango and avocado salsa recipe

One of my favorite types of tacos are fish tacos. I love the light and fresh flavor of fish paired with a spicy salsa, avocado, fresh lime juice and cilantro. Soft and sweet corn tortillas make the meal even brighter. One bite of these fish tacos reveals the composed flavors of delicate fish, tangy crunchy slaw, and sweet and spicy salsa. It is a very refreshing and flavor packed meal.

Seared Fish Taco with Mango Avocado Salsa recipe

SEared Fish Taco with Mango Avocado Dressing recipe

Most importantly, I believe a taco isn’t a taco unless avocados are part of the meal. Either in a salsa, guacamole, or an added slice for a topping, my tacos must include an avocado. For these fish tacos, I wanted the avocado paired with fruit for a sweet contrast to the smooth avocado. Honestly, I designed the whole fish taco recipe around the mango avocado salsa.

Seared Fish Taco with Mango Avocado Salsa recipe

Avocados are my desert island food. I miss avocados when a day goes by without eating one. I also love avocados combined with sweet and spicy ingredients. Both mangoes and avocados have soft and creamy textures, but the mangoes add a nice burst of sweetness that pairs well with avocados. In this salsa, the sweetness of the mangoes and creaminess of avocados offsets the heat from the chili peppers. Each ingredient creates a balance, nothing is either too sweet or too spicy. Just how I like it.

Seared Fish Tacos with Mango Avocado Salsa recipe

More easy fish dinner recipes:

Pacific Cod braised in Tomato Saffron broth

Arctic Char with Basil Sauce 

I designed this fish taco recipe so all three parts compliment each other and create one perfect taco.  The cabbage slaw is made with fresh herb and buttermilk dressing for a little tang and brighter flavor. Corn tortillas are on the small side, so either serve the slaw in the taco, or on the side as a salad. Either way, it tastes great with the fish and the salsa. I added jalapeño pepper to the slaw, but kept it mild by removing the white pith and seeds. I believe it is always good to have one part of the meal without a lot of heat and spiciness.  All the recipes are on the mild side of spicy, and are easily adaptable to your desired heat tolerance.

Seared Fish Taco with Mango and Avocado Salsd

What is great about all these recipes is you can easily make them for a great dinner of fish tacos, or serve them separately for a plated dinner. You can also make each item separately and pair with other recipes. The fish is a quick and easy weeknight dinner. Mango avocado salsa makes a great dip for chips, and the cole slaw is a perfect side salad with grilled fish or meats. You have three recipes in one, and multiple options for many dinners ahead.

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Seared Fish Tacos with Mango Avocado Salsa recipe

Seared Fish Tacos with Mango Avocado Salsa

Please don't be daunted by all these steps. A great taco has 2-3 layers, with each layer requiring its own recipe. On their own, each recipe is not difficult to make or take a lot of time. If you want to pare the recipe down, choose either the slaw or the salsa to serve with the fish in the taco. I love tacos with lots of fillings so I tend to pile them on. The mango avocado salsa is best eaten immediately after it is made. Both mangoes and avocados don't age well after they are cut open and exposed to air.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
Author Ginger

Ingredients

Buttermilk yogurt dressing for the Citrus Slaw

  • 3 tsp cider vinegar
  • 3 tsp lemon juice
  • 1 clove garlic grated or crushed
  • 1-2 TB minced cilantro
  • 1-2 TB minced dill
  • 1 garlic clove minced
  • 1/4 tsp Kosher salt
  • 1/3 cup buttermilk
  • 2-3 TBS Greek yogurt

Citrus Buttermilk Slaw*

  • 1/4 head of purple cabbage thinly sliced or shredded
  • 1/4 head of green cabbage thinly sliced or shredded
  • 1 large 4 oz carrot julienne or grated
  • 2 ears of fresh corn sliced of the cob
  • 4 small scallions minced light green and white parts
  • 1-2 jalapeno peppers** minced
  • Buttermilk Yogurt dressing to taste
  • 2 TB fresh lime juice
  • Zest from half a lime
  • Pinch of cayenne pepper optional

Fish for Tacos

  • 1 1/2 pounds fresh fish like tilapia
  • Sprinkle of Kosher Salt
  • 1/2 tsp sweet paprika
  • 1/4 tsp of cayenne pepper
  • 2 tsp extra virgin olive oil Kosher Salt

Mango Avocado Salsa

  • One mango peeled and chopped
  • 1 avocado chopped
  • Juice of 1 Lime divided
  • 1/4 tsp pinch of Flaky sea salt
  • 1 TB Extra virgin olive oil divided
  • 2 TB minced red onion
  • 2 jalapeno peppers** minced
  • 8 grape tomatoes quartered
  • 10 sprigs cilantro minced
  • Zest of half a lime
  • 1/8 tsp cayenne pepper
  • Pinch of Kosher Salt if needed

Assemble the tacos

  • 8 Corn tortillas
  • Seared Fish
  • Buttermilk Citrus Slaw
  • Mango Avocado Salsa
  • Lime wedges
  • Side of crema Mexicana or creme fraiche (optional)
  • Side of Salsa Verde optional

Instructions

Citrus Slaw with Buttermilk and Yogurt Dressing

Make the Buttermilk dressing

  1. Whisk together the cider vinegar, lemon juice, Kosher salt, lemon zest, garlic, and fresh herbs. Slowly whisk in the buttermilk until incorporated then whisk in the yogurt. Taste the dressing and add more salt or lemon juice if needed. Cover and set aside until the slaw is ready to finish.

Make the Slaw

  1. Thinly slice or shred the red and green cabbage and place in a large mixing bowl. Grate the carrot with a box grater and add to the cabbage. Add the fresh corn kernels, minced scallions and minced jalapenos. Mix together then add the buttermilk dressing. Add about half the dressing at first, mix together, then add more dressing if needed. Add the lime zest and juice and give it a final stir. Taste and adjust any seasoning if needed. Cover and refrigerate until ready to serve.

Make the fish.

  1. Sprinkle kosher salt, cayenne and sweet paprika over each side of the fish. Before you turn the fish over to season the other side, rub about 1 tsp of extra virgin olive oil over the seasoned fish. Turn over the fish and repeat on the other side. Let rest for about 15 minutes.
  2. Pre-heat a skillet or non-stick electric griddle to 350F. Spread about 2 teaspoons of vegetable oil or canola oil across the pan. Place the fish on the skillet or griddle and sear for 2-4 minutes per side. The thicker pieces will need longer then the thin ones. Time it to turn the fish over only once. The fish is done when the meat is opaque and will separate when you press down on the top of the fish. Keep the fish warm in a 200F oven.

Make the Mango Avocado Salsa

  1. Peel and chop the mango into 1/2-inch pieces. Place in a medium bowl and drizzle with 1 teaspoon olive oil. Peel and chop the avocado into 1/2-inch pieces. Add the avocado to a small bowl and squirt about 2 teaspoons of lime juice over the avocados and a very small pinch of flaky sea salt. Toss to coat. Add the avocados to the mangoes along with the remaining ingredients. Gently stir to combine. Taste and add salt or other seasoning if needed. Cover with plastic wrap and set aside until ready to serve.

Prepare the Tacos

  1. Warm up the tortillas, either by heating them in a skillet over medium heat for about a minute per side. Keep the heated tortillas on a covered plate in a warm oven, or an insulated tortilla warmer.
  2. To assemble the tacos decide if you are using the Citrus Slaw as a side dish or as a part of the taco.
  3. If using the slaw for the taco, place the slaw down on the tortilla then add the fish, divided into manageable size pieces for each taco. Add the mango avocado salsa on top of the fish and serve with crema Mexicana or creme fraiche, and/or citrus slaw on the side.

Recipe Notes

* If you are serving the Citrus Buttermilk Slaw as a side salad, you may want to add more shredded cabbage. I originally made this recipe using a 1/2 of cabbage each of the purple and green cabbages. I found I had a lot of slaw, enough for at least 8 servings for salad. I pared the recipe down for tacos, where a small amount of slaw is required.

** The heat source in chili peppers is found in the white pith inside the peppers. This is where the seeds are attached. The seeds hold heat as well, but not as much as the pith. You control the level of heat from chilies by slicing out the pith. Wear latex gloves when working with chili peppers, or wash your hands thoroughly after holding them. The oils from the peppers get on your hands and if you touch your eyes it will burn.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Dinner Salad of Sea Scallops and Greens

Dinner Salad with Seared Sea Scallops and Greens

As the days get warmer and the garden blooms more steadily, my attention wanders outside. I so want to play hooky. Work and chores be damned, the sunshine is calling and I want to answer. My food and meal focus shifts to a less is more attitude, and prefer meals that are easy to prepare. One perfect dinner solution to help my wandering attention span is a dinner salad. And, it is even better when someone makes it for you.

 

Dinner Salad with Seared Sea Scallops and Greens recipe

My husband gets the credit for creating this dinner salad. Several years ago, Joe announced he is making dinner then left for the grocery store. Upon his return, he presented a bag full of vegetables and sea scallops. Joe informed me he was making a dinner salad with seared scallops and asked me to make the dressing. I am always a willing helper for any task.  Since that time, Joe often makes this dinner salad of seared sea scallops and salad greens. It is one of the dishes he really likes to cook. Seared scallops with leafy greens is also a perfect meal for two.

Dinner Salad with Seared Sea Scallops and greens recipe

Dinner Salad with Seared Sea Scallops and Greens

A leafy green foundation is the canvas for seared sea scallops, boiled potatoes, asparagus, goat cheese and fruit. Along with the finishing touches of a simple vinaigrette and fresh herbs, this dinner salad comes together like a work of art. It is a polite salad, as no ingredient demands attention, but each one plays an important role presenting a delicious gift of prized sea scallops.

Here is another dinner salad recipe: Grilled Chicken and Cucumber Salad with Avocado Yogurt Dressing

We use delicate greens like Boston Bibb lettuce, arugula or young greens as the salad base. They are not the typical composed salad greens, like romaine. Yet, these lighter lettuces work because each serving is plated, not tossed together in a bowl. This way the greens don’t get crushed under the weight of the ingredients. Also, included in the leafy foundation is another green vegetable, like blanched asparagus or green beans. They add crunch and structure to the delicate green lettuces.

Dinner Salad with Seared Sea Scallops and Greens reicpe

There are so many elements in this salad, I am not sure which ones I like best. First, the sea scallops are lightly seasoned then seared for a crispy contrast to the rich briny center. Then there are the potatoes. They absorb a lot of flavor from the salad, especially the vinaigrette. I like to have a piece of goat cheese with each bite of potato. The blend of potato, creamy goat cheese and vinaigrette is one of my favorite flavor combinations. It is like having two salads in one, tangy and creamy potato salad and a green salad.

The fruit is the biggest surprise. There is nothing like a bit of sweetness and acid to cut any rich and fatty foods like the goat cheese and salad dressing. You only need a few scattered pieces, but it makes a big difference. Add in some fresh herbs and salad becomes exceptional and comforting, like the warmth of sunshine on your back.

Learn how to clean and prepare sea scallops here.

Dinner Salad with Seared Sea Scallops and Greens recipe

There is one downside, putting the whole thing together takes some planning. The vinaigrette needs to sit for 30 minutes so all the flavors can blend and infuse. Fortunately, the vinaigrette rests while the potatoes and other ingredients cook. Like a lot of vegetable meals, each ingredient is prepared or cooked separately. The potatoes and salad dressing will take the longest, everything else is just a matter of a few minutes. The good news is, nothing needs to be served hot off the skillet. Although, time the scallops to finish cooking just before you are ready to plate the salad.

Enjoy this composed dinner salad on the days when the sunshine is calling you outside. It is a great dinner for your next date night in.

Dinner Salad with Seared Sea Scallops and Greens

Dinner Salad is easily adaptable any season

Use the greens available in each season, like Boston Bib, arugula, baby greens, and leafy red and green lettuces.

Add fresh herbs like tarragon, basil, chervil, dill, chives, or fennel.

Strawberries, blueberries, apricots, peaches, nectarines are great fruit during spring and summer. Pears, grapes, or oranges are perfect in the fall and winter months.

Additional vegetables like fennel, cucumbers, grape tomatoes, or spicy radishes are great in this salad.

Use a delicately smoked fish or tuna instead of the sea scallops. You may want to eliminate the goat cheese depending on the fish you use. Or add grilled steak or chicken.

Make with a light vinaigrette, not a heavy or creamy salad dressing

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Dinner Salad with Seared Sea Scallops and Greens recipe

Dinner Salad of Sea Scallops and Greens

This is a delicious dinner salad with seared sea scallops, summer lettuce, potatoes, goat cheese and fruit. There is just enough of salt, acid, fat, and sweet for a truly composed and healthy meal. A perfect dinner for date night in.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Author Ginger

Ingredients

Vinaigrette - Makes about 1 cup

  • 1/4 cup / 60 ml good quality white wine vinegar* champagne vinegar, or sherry vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Kosher salt
  • 2 tsp minced shallot
  • 1 tsp minced fresh herb like tarragon lemon thyme, or basil
  • 1 small clove garlic
  • 3/4 cup / 185 ml olive oil

Salad

  • 1 head Boston bib lettuce cleaned and dried
  • 4-6 baby new potatoes or fingerings
  • 8 spears asparagus or small handful of green beans cleaned and trimmed
  • 1/2 apricot or peach* thinly sliced
  • 1 1/2 oz / 46 g soft goat cheese like Montrachet
  • 1 TB fresh herb the same one you used in the vinaigrette
  • 8-10 large sea scallops
  • Kosher Salt for seasoning
  • 1 TB Olive Oil

Instructions

Cook the potatoes

  1. Fill a medium sauce pan with salted water and bring to a boil over high heat. Add the washed, whole potatoes to the boiling water and cook until the potatoes can be easily pierced with a fork 15 - 20 minutes, depending on the size of your potatoes. Start checking at 10 minutes and every 5 minutes or so thereafter. When the potatoes are done, remove them from the water and let cool. Once they are cool, cut into wedges and lightly drizzle, about a teaspoon or so, the potatoes with the vinaigrette.
  2. While you are waiting for the water to boil start the vinaigrette.

Make the vinaigrette

  1. Peel the garlic clove and slice in half lengthwise. Remove the green germ, then smash the clove with the side of your knife. Add the vinegar, minced shallots, smashed garlic, mustard, salt, and minced herbs to a small bowl and whisk together until the salt is dissolved. Continue to whisk the dressing and slowly pour the olive oil in a steady stream. Whisk the vinaigrette until it is well combined. Let rest on the counter for 30 minutes.
  2. You will have more vinaigrette then you need. See notes on how to store the vinaigrette for later use.

Make the Salad

  1. Blanch the prepared asparagus or green beans in salted boiling water. Boil the asparagus for 2 minutes, or if using the green beans for one minute. Drain the water from the vegetable and rinse with cold water. Set on a clean kitchen towel or back in the sauce pan, (off heat) to dry.
  2. Just before the potatoes are finished cooking tear the lettuce into large bite size pieces and add to a bowl. Toss the lettuce with one tablespoon of the vinaigrette until evenly coated. This is just a light coating to season the lettuce. Set aside.
  3. Place the sea scallops on a plate and carefully remove the muscle from its side. This is very tough when cooked. Pat the scallops dry with a paper towel on both sides. Season the scallops with a pinch of Kosher salt on both sides.
  4. Heat a heavy duty 10-inch skillet over medium-high heat. Add one tablespoon olive oil and swirl it to evenly coat the pan. When the pan is hot, but not smoking, add the sea scallops to the pan flat side down. Sear the scallops for 2 minutes without touching or moving them. Adjust the heat if the pan is getting too hot. Turn the scallops over and sear for 2 minutes until the scallops are done. Depending on the size of your scallops will determine how long they need to cook. They are done when the center is opaque in the middle, and feel firm when pressed with your finger. When in doubt, cut a scallop down the center and check. The scallop won't go to waste, just add it to the salad. The scallops will continue to cook from the residual heat, but you want to remove them when they are just done.

Plate the salad

  1. On each plate, place half of the seasoned lettuce. Arrange the seasoned potatoes, asparagus, scallops, and fruit on top of the lettuce. Sprinkle small clumps of goat cheese over the salad and fresh herbs.
  2. Remove the garlic from the vinaigrette and give it a good whisk. Pour into a spouted serving dish. Add additional dressing as needed to each salad. You will have plenty of salad dressing leftover to use for another salad.

Recipe Notes

* This is a light vinaigrette and not one to use balsamic vinegar. If you have a good quality red wine vinegar it is OK to use. I just have not found one I like, so I usually don't cook with red wine vinegar.

The vinaigrette makes about 1 cup / 250 ml so you will have plenty leftover. Store the vinaigrette in an air tight container in the refrigerator. The vinaigrette will taste better, and last longer, if you remove the shallots from the vinaigrette. Pour the vinaigrette over a fine mesh strainer into a container to catch all the shallots.
Discard the shallots and refrigerate the vinaigrette.

If you want to thoroughly emulsify the vinaigrette, it is easy to do with an immersion blender. The vinaigrette made with a blender will be thicker and heavier. I like this salad with a lighter dressing so I mix it by hand and not worry about the dressing being emulsified. It is your choice. Make the salad dressing as you prefer.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Rainbow Trout with Lemon and Dill

Scattered across my wooded hillside, a native wildflower called Trout Lily is now in bloom. Their yellow bell shape flowers gaze down upon their mottled green leaves, like a swan gazing at its reflection upon the water’s surface. Trout Lilies are the best alarm clock around. A silent wake-up call with a blooming declaration, “No more hibernating. Spring is continuing as planned.” As soon as the trout lilies are up, even sudden changes in temperature or snowfall, won’t deter the season’s purpose.

Every year, larger patches of trout lilies emerge, scattered about my yard like a ragged crazy quilt disguising the dried leaves, fallen sticks and emerging grasses. My wildflowers did not choose a hospitable home, and it’s a wonder to me that they return and mature every year.  The hillside is steep and the colossal deciduous trees suck away any nutrients the soil provides. Yet, these trout lilies like it here and that makes me happy. They give me my own little piece of wilderness, camouflaged in Suburbia.

Rainbow Trout with Lemon and Dill reicpe

Erythronium americanum, Trout Lily

Rumor has it, Trout Lily, got its name because the mottled leaves resemble the speckled coloring of Brook Trout. Another theory is, they bloom at the beginning of trout fishing season. Regardless of the origin of its name, I wanted to honor “my” trout lilies and this blossoming season. Featured today is a recipe for a Spring dinner with Rainbow trout as the main attraction.  Unfortunately, where I live in the Northeast I cannot get Brook trout because they are diminishing in population. Fortunately, farm raised Rainbow trout is easily available and a best choice selection according to Seafood Watch. 

Rainbow Trout with Lemon and Dill Recipe

A Spring dinner of Rainbow Trout with Lemon and Dill, served with herbed couscous and asparagus, is one of those dinners you don’t have to fuss over or plan for. Just assemble, and put in the oven. There is very little chopping and you don’t have to worry about being precise, (except for the couscous). As always, be careful not to add too much salt, and this dinner will turn out perfect every time you make it.

Substitutions are hassle free as well. If you prefer, change the dill with tarragon, fennel fronds, parsley, or add all the above. Additionally, you can replace dry vermouth with dry white wine or lemon juice. Though, I hope you try vermouth in this recipe. It nicely rounds out the flavors and tones down the acid from the lemon. Most importantly, make sure you use dry Vermouth.

Rainbow trout with lemon and dill reicpe

Rainbow Trout with Lemon and Dill Recipe

My favorite way to prepare trout is to enclose each fish, or filet, in foil packets and bake in the oven. The fish steams in the packets and produces delicate flaky meat with herb infused juices. I stuff each trout cavity with lemon and dill, then add vermouth for some moisture. This is the same method I used for Salmon with Spinach Butter Sauce. Also, you can make Arctic Char with Basil Sauce  using this same technique. Trout, salmon and char belong to the same family and most of the recipes for them are interchangeable with minor adjustments.

Farm-raised rainbow trout is usually sold whole, cleaned, butterflied, and each weighing near one pound (453 g). Depending on the size, one whole fish equals one portion. To me, that seems like a lot of fish. Therefore, I select rainbow trout about one pound in size and consider it enough for two portions. Honestly, they are not large portions, but served with fulfilling side dishes, like couscous and asparagus, a light, healthy and satisfying dinner is at hand.

Rainbow Trout with Lemon and Dill Recipe

For a light starch side dish, Couscous is perfect with rainbow trout. It has a slightly nutty taste with a light and fluffy texture. Fortunately, couscous falls in the top 10 list of easiest foods to make. Simply add boiling water to dried couscous, cover and let it steam for 5 minutes. Luckily, I just discovered a simple technique that makes fluffy couscous from Herbivoracious.com. It works better than the directions on the back of the box of couscous. Instead of steaming the couscous in a sauce pan on the stove, it uses a shallow baking dish, large enough for the couscous to cover it in a thin layer. This brilliant idea gives the couscous more surface area and prevents the miniature pasta from getting sticky. It is my experience cooking couscous in sauce pans, that it gets very gummy towards the bottom of the pot.

Rainbow Trout with Lemon and Dill recipe

Another perfect side dish with rainbow trout is, my recipe for asparagus with orange mayonnaise. It has delicate citrus flavor and easy to prepare. For an extra bonus, make the mayonnaise ahead of time for you to enjoy throughout the week. If you wish, you can keep the asparagus hot, and not add it to the ice bath, as directed in my recipe. Additionally, add a little more lemon zest or juice with the orange mayonnaise for more citrus flavor. I also love saffron aioli with asparagus, and it pairs well with the rainbow trout as well.

Recipe for Asparagus with Orange Mayonnaise

Asparagus with Orange Mayonnaise recipe with Rainbow trout

Asparagus with Orange Mayonnaise

Rainbow trout with lemon and dill recipe

Fortunately, it does not take a lot of effort to create an elegant and healthy Spring dinner. With little effort, all portions of the meal can be prepared at the same time. For its ease of preparation and flexibility, rainbow trout with lemon and dill, couscous, and asparagus with orange mayonnaise is an excellent choice for the days when you want to spend your time outside. You can get your day in the sun and later enjoy a meal reminiscent of your playtime. The air is so refreshing now, and lots of earthy wonders to discover. I hope you have a chance and enjoy the blooming Spring days ahead.

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Rainbow trout with lemon and dill recipe

Rainbow Trout with Lemon and Dill and Herb Couscous

Celebrate the Spring with an easy dinner of Rainbow Trout with Lemon and Dill. Steaming the trout in foil packets is a very healthy and effortless way to prepare light and flaky fish. Serve the trout with Couscous and Asparagus with Orange Mayonnaise . It is an easy meal to prepare and leaves you lots of free time to enjoy your day.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 small servings
Author Ginger

Ingredients

Rainbow Trout

  • 2- Shy one pound / 453 g Rainbow Trout cleaned and butterflied*
  • 1-2 lemons sliced thin across the width
  • 6-8 springs of fresh dill
  • 2 Tbs dry vermouth
  • Kosher Salt
  • 2 tsp butter
  • Extra Virgin olive oil
  • Heavy duty aluminum foil for making the packets

Couscous with Herbs and Lemon

  • 1 cup / 190 g dried couscous
  • 1 cup/ 250 ml boiling water
  • ¼ tsp Kosher salt
  • 1 tsp butter optional
  • Lemon zest from half a lemon
  • 1-2 tsp of minced fresh dill or another herb

Instructions

Rainbow trout

  1. Pre-heat the oven to 400˚F / 200˚C / Gas Mark 6 and place the oven rack in the center.
  2. If you wish you can cut the heads and tails off the rainbow trout, (or have your fish monger do it).
  3. Cut 4 pieces of foil, at least 6 inches / 16 cm larger than each fish. Set aside.
  4. Open the trout so both sides are lying flat with flesh side up, then lightly sprinkle the fish with Kosher salt. Scatter small pieces of butter across the flesh, about 1 teaspoon per fish. Lay two or three slices of lemon on one side of the trout. Scatter a few sprigs of fresh dill and top off with another lemon slice. Enclose the lemon and dill filling by moving the unadorned filet over the herbs, like closing a book. Repeat with the other trout.
  5. Take two pieces of foil and place one on top of the other with the dull side up. Drizzle about a teaspoon of extra virgin olive oil across the center of the foil and smear with your hand to create a nice even coating of olive oil. Place two lemon slices in the center on the foil, then place the seasoned trout on top of the lemon slices. The trout should be centered on the foil. Add a sprig of dill to the fish and sprinkle with 1 tablespoon of vermouth. Sprinkle the trout with a pinch of kosher salt and a drizzle of olive oil, about 2 teaspoons.
  6. Bring the long sides of the foil together and fold over into itself, to create a sealed seam. Twist each end tightly to seal the pockets. Set on a rimmed baking sheet.
  7. Repeat with the other rainbow trout.
  8. Place the baking sheet with the trout in the oven and bake for 20 to 30 minutes. The timing will depend on how big the trout is and how much stuffing there is. I start checking at the 15-minute mark and check every 5 minutes thereafter. To check, carefully unfold one of the foil packets, being careful to keep your face away from the escaping steam. Lift the top filet of trout with a fork or fish spatula and peer inside. Look near the spine and where the flesh is the thickest to see if the flesh is cooked through. The fish is done when the flesh looks whiter than it is pink, and is flaky. The meat springs back when you touch it, and no longer looks translucent.
  9. To serve, carefully open the foil packets and gently lift the fish onto a plate. Open the trout up and cut down along the spine with a sharp knife. Place one filet on a plate and drizzle the rainbow trout with some of the accumulated juices. Serve with couscous and Asparagus with Orange Mayonnaise.

Couscous with Herbs and Lemon

  1. Pour the dry couscous in a baking dish large enough for the couscous to cover in one layer less than ½ inch / 1.5 cm. (My dish was oval shape 7" x 10", 18 cm x 25 cm. Any dish will work just be careful it is neither too big or too small).
  2. Sprinkle the couscous with Kosher salt, butter, minced dill and lemon zest. Gently mix together with a spoon or your clean hands.
  3. Boil the water and pour it over the couscous. Stir with a spoon, then tightly cover the dish with plastic wrap. Let sit for 5 minutes.
  4. Once the time is up, unwrap the dish and fluff the couscous with a fork, scrapping the couscous across the dish until it is evenly loosened and fluffy. Keep covered until ready to serve.

Recipe Notes

You can have the fish monger cut of the heads and tails if you prefer. Or you can leave the fish whole. You can also prepare trout filet with this technique as well. The cooking time will be less, so start checking them around 10 minutes.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Spanish Inspired Mussels with Chorizo

Spanish Inspired Mussels with Chorizo Recipe

It won’t take long to muscle your way through a big bowl of these spicy mussels. Chances are, your bowl will be empty before you realized you started. Eating this shellfish can consume ones’ attention, especially when they are steamed in wine, garlic, and spices. No one wants to miss out of getting every drop and morsel of the flavorful broth. It is a fun and messy affair, but well worth it.

Spanish Inspired Mussels with Chorizo Recipe

Spanish Inspired Mussels with Chorizo Recipe

I have grown to realize people either love mussels, or refuse to eat them. In the past, clams and oysters had a better reputation, because eating mussels was considered risky behavior. Only Gods like Hercules should eat them, for they were invincible to everything. For the longest time, I was a member of that camp. They just did not appeal to me. Fortunately, I have grown-up and changed my attitude.

Spanish Inspired Mussels with Chorizo

When I was a child, I saw mussels everywhere anchored to pillars, rocks and boats throughout the intertidal zone. I believed they were the strangest creatures around. At low tide, I would play under the docks, looking for the perfect skipping rock and other hidden treasures. I saw colonies of mussels tightly glued on pillars, like bunches of grapes ready to be picked. Purposefully, I would attempt to pull one off, and always fail. How they managed to cling so tightly to every surface along the shoreline intrigued me. Their beards were thin and stringy, and I was dumbfounded at the holding strength of the tiny fibrous strands. If someone told me back then, mussels were alien creatures from another galaxy, I would have believed them. The thought of eating these sea creatures never crossed my mind.

Spanish Inspired Mussels with Chorizo Recipe

Several years ago, I was researching healthy foods and mussels kept showing up as a superfood. Based on my research I became more open-minded to try them. After all, how can I have an opinion on something I know nothing about? Fortunately, I did change my mind, because now I love them. Unlike clams, they are very tender and slightly sweet with lots of protein, low in fat, and tons of beneficial nutrients.

There are many ways I like to prepare mussels, and this recipe with chorizo sausage is just one in a collection. One of the best aspects of cooking with mussels, is you do not really need a recipe to create a delicious meal. Exact amounts are not necessary. Put them in a pot with a little liquid and garlic and you have an easy dinner. My recipe is a little more involved than that, but still simple to execute. I have written this recipe as a guideline for you to learn the process and hopefully inspire you.

Spanish Inspired Mussels with Chorizo Recipe

Tips for Success Cleaning and Eating Mussels

Where to get mussels? If you are lucky enough to know a secret spot along the coast where you live, this will be your freshest option. Please only take what you need and be aware of the health of the waters you harvest in.

The most available option is to buy mussels at the store. The ones that are most common are from, Prince Edward Island, Canada. Mussels from PEI are farm raised, reliable and sustainable. They are also a great bargain with a 2 lb bag costing around $7.00. Harvesting date and best used by dates are provided on the label of each bag.  Ask the fishmonger to pack them in ice, if they have not already done so.

Spanish Inspired Mussels with Chorizo Recipe

Care and cooking: As soon as you get home, take the mussels out of the plastic bag and store loosely in a bowl covered with a kitchen towel. Put the bowl immediately in the refrigerator. No plastic wrap, and not submerged in water. If you are keeping them in the refrigerator for a couple of days, pour out any accumulated water from the bottom of the bowl.

When you are planning to cook the mussels, inspect each one and clean them. Most farm raised mussels come cleaned, but they still need a once over for stray grit and beards. Run cold water over the mussels and inspect for broken shells, grit and the beard along the straight edge of the shell. Slice off any stray beards with a sharp paring knife.  Throw out any mussels with broken shells.

If a mussel shell opens, tap the top of the shell with your finger. If the shell does not close, throw it away. Store the clean mussels in the refrigerator in a bowl loosely covered with a towel until you are ready to cook them.

Spanish Inspired Mussels with Chorizo Recipe

Spanish Inspired Mussels with Chorizo Recipe

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Spanish Inspired Mussels with Chorizo

Mussels steamed in wine, tomatoes, garlic and spices creates a delicious broth that will have you licking your fingers. The chorizo adds some warmth and kick to the mussels, providing more depth of flavor. If you are cooking for non pork eaters, this meal is just as delicious without the sausage. Serve with a salad and lots of crusty bread to soak up all the sauce. You will need extra napkins.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 large main course servings, or 8 first course servings
Author Ginger

Ingredients

  • 2 lbs / 1k mussels
  • 2 Tbs olive oil divided
  • 1/2 lb / 225g chorizo sausage
  • 1 shallot minced
  • 6 medium size garlic cloves minced
  • 1/2 tsp red pepper flakes
  • 1-1 1/2 cups / 250 - 375ml dry white wine like sauvignon blanc
  • 8 to matoes from a 28oz can of whole tomatoes or 8 fresh plum tomatoes*
  • 1/2 tsp Kosher salt
  • Small pinch of saffron
  • 1/2 tsp paprika
  • 1 bay leaf
  • two sprigs fresh thyme tied with kitchen string
  • Finely grated zest from one lemon and juice from half a lemon
  • 1 long strip of orange zest optional
  • 1/2 tsp granulated sugar
  • 4 oz / 125g watercress or arugula, or swiss chard, thick stems removed and rouch chopped

Instructions

  1. Before cooking, clean and inspect the mussels. Check for grit and stray beards. Discard any mussels that have broken shells and the ones that the shells remain open after tapping them with a finger. Put the cleaned mussels in a bowl loosely covered with a cloth, no plastic wrap, in the refrigerator until you are about to cook them.
  2. Remove the casings from the sausage. Pour 1 Tbs of olive oil in a Dutch oven and turn the heat up to medium high. Add the chorizo sausage and cook, stirring often to break the sausage up. Continue to break up the chorizo while the sausage cooks to get different size pieces that resemble cooked ground beef. Remove the chorizo from the pot and reserve for later. Taste the cooked chorizo to see how spicy the sausage is so you will know how to adjust the seasoning for your broth.
  3. Add the remaining olive oil and turn down the heat to medium. Add the minced shallots and cook, stirring occasionally so the onions don't brown. Cook the sausage until they soften and look translucent, then add the garlic and red pepper flakes. Stir and cook until the garlic begins to release its scent, about one minute.
  4. Pour in 1 cup / 250 ml of white wine and deglaze the pan. Allow the wine to boil down slightly for a couple of minutes. Add the bay leaf, thyme bundle, pinch of saffron, orange zest, and lemon zest.
  5. Cut the tomatoes into irregular bite size pieces, then add the tomatoes to the pot with the wine and onions. Reserve the juices from the can to thin the broth if necessary.
  6. Bring the tomatoes to a boil then turn down to a simmer. Simmer the tomato sauce for 15 minutes so all the flavors blend. Half way through the simmering, taste the tomato sauce and adjust the seasoning as needed. You may need a small pinch of granulated sugar, (1/2 tsp) if the tomato sauce tastes to sharp. Add more salt, paprika and red pepper flakes if more punch is needed, or based on how spicy the chorizo is.
  7. After the tomato sauce has simmered taste for the balance of flavors. Add more wine if the sauce need to be a little thinner. The mussels will also emit their own juices so don't make the sauce thin. Add the cooked sausage and turn the heat up to medium high. Bring the sauce to a full boil then add the mussels. Cover with a tight fitting lid and cook for 5-7 minutes, or until all the mussels have opened. No peeking under the lid for the first 5 minutes.
  8. Serve immediately in bowls with crusty bread and a spoon, and lots of napkins. Mussels are best eaten the same day it is made.

Recipe Notes

If you want to cook with fresh tomatoes, cut plum tomatoes in half and remove the seeds. Rough chop the tomatoes for irregular shaped pieces.

The meal can be made ahead of time up to the point of adding the mussels. Keep the tomato sauce in the pot covered in the refrigerator if you will be saving it for longer than one hour. Keep the mussels in the refrigerator up to the minute you are ready to add them into the pot to cook.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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