Salmon Filets with Lime Juice and Cilantro – 20 minutes – Quick and Easy – Gluten Free

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Salmon Filets with Lime Juice and Cilantro…

……is quick and easy and a real tasty way to put together a real good weeknight  supper.

When we were living in Mexico we learned to use limes instead of lemons and cilantro instead of parsley. Mostly because lemons and parsley were pretty damn hard to find and limes and cilantro were everywhere.

There was always lots of fresh fish available and this was our favorite way to throw it together. 

it’s easy to do and you will like it.

Rinse off and pat dry the cilantro and coarsely chop it up. Put it in a small bowl and squeeze in the lime juice.

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That juice squeezer that you see in the pic, we brought back with us from Mexico. You can get them here in the states and for limes especially they work real well.

Melt the butter in the microwave and add it to the cilantro.

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Put a skillet on the stove at medium high and eyeball enough olive oil to lightly coat the bottom.

Rinse off the salmon filets and pat them dry. Sprinkle with salt and pepper. Some optional additional herbs for the sprinkling are dried dill weed, dried basil, lemon pepper, garlic powder and on and on.

But just salt and pepper work just fine.

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If your salmon filets still have the skin on them put them in the skillet with the skin side up. If they have been skinned put them in with the flatter side, that has a gray stripe, facing up.

 salmon filets-4-poppopcooks.com-salmon-salmon recipes-best salmon recipe-pan fried salmon-recipes for salmon

Just about 2-3 minutes a side depending on how thick your Salmon Filets are.

When you can see the white liquid trying to escape from the middle of the  salmon filets  – it means that they are ready.

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Spoon the cilantro mixture on the filets while they are still in the skillet then put them on your serving dish. Then spoon the liquid from the pan on top.

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This Salmon Filets dish is a real good one. Enjoy it!!

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Salmon filets pan seared and topped with cilantro, lime juice and butter.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Rinse off and pat dry the cilantro and coarsely chop it up. Put it in a small bowl and squeeze in the lime juice. Melt the butter in the microwave and add it to the cilantro.
  2. Put a skillet on the stove at medium high and eyeball enough olive oil to lightly coat the bottom. Rinse off the salmon filets and pat them dry. Sprinkle with salt and pepper. If your salmon filets still have the skin on them put them in the skillet with the skin side up. If they have been skinned put them in with the flatter side, that has a gray stripe, facing up.
  3. Just about 2-3 minutes a side depending on how thick your Salmon Filets are. When you can see the white liquid trying to escape from the middle of the salmon filets - it means that they are ready.
  4. Spoon the cilantro mixture on the filets while they are still in the skillet then put them on your serving dish. Then spoon the liquid from the pan on top.
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Tuna Steak – Pan Seared – Quick and Easy

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Tuna Steak – Pan Seared – Quick and Easy

You will get rave reviews from friends and family when you serve up this Quick and Easy Pan Seared Tuna Steak with Cilantro and Lime because……..

………it’s delish! A restaurant could not do it any better than you. And, you won’t  take very long, in fact just minutes, to get it done and on the table. 

You can rub the tuna steaks with any combination of dried herbs that you prefer. We like the lemon pepper, dill weed and garlic powder combo but you’re the boss so do it the way that YOU like it.

If you don’t live where you can get fresh tuna steaks just get the frozen ones and put them in a bowl of water before you start on the veggies.

First lets get the one pan potatoes and string beans going and in the oven. They’re are going to take longer to cook than the tuna steaks will so let’s give them a head start.

Set the oven at 400°F/200°C. Put the potatoes in the microwave and zap ’em ’til they are soft enough to be squashed. 4-8 minutes depending on how many. If you are using big ones cut them up into chunks of about half dollar size.

While that is going on cut the onion into thin strips.

If you aren’t using pre -trimmed and washed string beans………

…….go ahead and cut the fuzzy ends off and rinse them under running water.

Put the string beans in a row along one end of a cookie sheet. Put half of the onion strips in the spots where you are going to squash the potatoes. Put the potatoes on the onion strips and squash ’em. Then spread the rest of the onion strips on top of the potatoes and if you have some to spare just put them on the string beans.

Drizzle everything with olive oil and sprinkle with grated parmesan, salt and pepper.  Then…….

Pan Seared Tuna Steak-2-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

……..into the oven it goes.

Chop up the cilantro leaves and put them into a small bowl. Squeeze the lime juice in and add just a little salt and pepper. Then stir it together and put it aside while you get the tuna ready.

Pan Seared Tuna Steak-poppopcooks.com tuna-quick and easy-tuna recipes-gluten free recipes

Pat the steaks dry and lay them on a paper towel. Sprinkle half of the salt, lemon pepper, garlic powder and dried dill weed on the steaks and gently rub it onto the tuna with a spoon.

Pan Seared Tuna Steak-3-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

Put the tuna steaks onto a new dry paper towel with the spiced side down and repeat the process on the up side.

Pan Seared Tuna Steak-4-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

Put a skillet on at HIGH and swirl in enough olive oil to coat the bottom.

While it’s getting hot flip the potatoes over and pat them down onto the onion strips and lay the cheese slices onto the string beans. I had some provolone left over from a recent batch of lasagna so that’s what I used but any kind of sliced cheese that you like will work just fine.

Pan Seared Tuna Steak-6-poppopcooks.com- tuna-quick and easy-tuna recipes-gluten free recipes

Your skillet will be hot now so gently lay the tuna steaks into it. A minute a side will give you almost sushi rare. 2-3 minutes a side will give you medium rare and any more than that will give you well done. Another way to tell is the poke test. You remember just how pliable they were when they were raw, well the more firm that they are beyond that will tell you the degree of doneness.

Pan Seared Tuna Steak-7-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

It’s time to enjoy your Pan Seared Tuna Steak! Remember that cilantro resting in the lime juice? Use it to top off the tuna steaks and Bon Appetit!

Pan Seared Steak-9-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

Gammy really likes Santa Margarita Pinot Grigio so guess what wine we had with our Tuna Steaks,,, yup. And we finished the bottle.

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Tuna Steaks lightly rubbed with herbs and pan seared.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Set the oven at 400°F/200°C. Put the potatoes in the microwave and zap 'em 'til they are soft enough to be squashed. 4-8 minutes depending on how many. If you are using big ones cut them up into chunks of about half dollar size. While that is going on cut the onion into thin strips. If you aren't using pre -trimmed and washed string beans go ahead and cut the fuzzy ends off and rinse them under running water.
  2. Put the string beans in a row along one end of a cookie sheet. Put half of the onion strips in the spots where you are going to squash the potatoes. Put the potatoes on the onion strips and squash 'em. Then spread the rest of the onion strips on top of the potatoes and if you have some to spare just put them on the string beans. Drizzle everything with olive oil and sprinkle with grated parmesan, salt and pepper. Then, into the oven it goes.
  3. Chop up the cilantro leaves and put them into a small bowl. Squeeze the lime juice in and add just a little salt and pepper. Then stir it together and put it aside while you get the tuna ready.
  4. Pat the steaks dry and lay them on a paper towel. Sprinkle half of the salt, lemon pepper, garlic powder and dried dill weed on the steaks and gently rub it onto the tuna with a spoon. Put the tuna steaks onto a new dry paper towel with the spiced side down and repeat the process on the up side.
  5. Put a skillet on at HIGH and swirl in enough olive oil to coat the bottom. While it's getting hot flip the potatoes over and pat them down onto the onion strips and lay the cheese slices onto the string beans. I had some provolone left over from a recent batch of lasagna so that's what I used but any kind of sliced cheese that you like will work just fine.
  6. Your skillet will be hot now so gently lay the tuna steaks into it. A minute a side will give you almost sushi rare. 2-3 minutes a side will give you medium rare and any more than that will give you well done. Another way to tell is the poke test. You remember just how pliable they were when they were raw, well the more firm that they are beyond that will tell you the degree of doneness.
  7. It's time to enjoy your Pan Seared Tuna Steak! Remember that cilantro resting in the lime juice? Use it to top off the tuna steaks and Bon Appetit!
    Pan Seared Steak-9-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes
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Quick Easy Fish Tacos – 20 minutes

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Quick Easy Fish Tacos – Grew up in New Jersey and had never heard of tacos. Have lived in Texas for a total of about 30 years and learned about tacos. But, never heard of fish tacos. Our 30 years in Texas were interrupted by living at Lake Chapala in Jalisco, Mexico for a total of three  great years. There we learned about fish tacos and became addicted. They are really quick and easy. Also a great – pick it up and scarf it down – supper in front of the TV. Margaritas or just plain Tequila really help set the mood.

After the tortillas and the cooked fish the rest is up to you. This is how we did it tonight and it turned out great!

First the pico de gallo – sorta – topping. Cut the ends off of the zucchini and thinly slice it. Chop the onion, the Roma tomato, the cilantro, the avocado and the jalapeño pepper. Put it all in bowl and add the cumin, salt, Cayenne pepper and the garlic powder. Squeeze the juice from the lime, drizzle a little extra virgin olive oil and toss it all together. Put it aside in the fridge while you tend to the fish.

Quick Easy Fish Tacos-2-poppopcooks.com

 

Cut the catfish (or whatever fish you want to use) into short strips cutting across the filets.

Quick Easy Fish Tacos-3-poppopcooks.com

 

Put a skillet on at medium high and eyeball about 2 tablespoons of olive oil. Put the fish into a bowl and add onion cut into thin strips (aka julienne), salt, pepper, chopped cilantro and the lime rinds left from juicing it into the pico.

Quick Easy Fish Tacos-5-poppopcooks.com

 

Toss it all together and put it in the skillet.

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Gently stir or toss the fish as it cooks turning the individual pieces as necessary to get them cooked evenly. When the fish is firm and not spongy it’s ready. It should take about 5 minutes.

Quick Easy Fish Tacos-7-poppopcooks.com

 

Warm the tortillas wrapped in a towel in the microwave for 30 seconds. Then put the fish in the tortillas and top with the faux pico de gallo. This is a very good quick easy fish tacos recipe. Enjoy!

Quick Easy Fish Tacos-10-poppopcooks.com

 

 

 

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Quick Easy Fish Tacos
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Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
The pico de gallo topping
The fish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
The pico de gallo topping
The fish
Votes: 0
Rating: 0
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Instructions
  1. First the pico de gallo - sorta - topping. Cut the ends off of the zucchini and thinly slice it. Chop the onion, the Roma tomato, the cilantro, the avocado and the jalapeño pepper. Put it all in bowl and add the cumin, salt, Cayenne pepper and the garlic powder. Squeeze the juice from the lime, drizzle a little extra virgin olive oil and toss it all together. Put it aside in the fridge while you tend to the fish.
  2. Cut the catfish (or whatever fish you want to use) into short strips cutting across the filets. Put a skillet on at medium high and eyeball about 2 tablespoons of olive oil. Put the fish into a bowl and add onion cut into thin strips (aka julienne), salt, pepper, chopped cilantro and the lime rinds left from juicing it into the pico. Toss it all together and put it in the skillet.
  3. Gently stir or toss the fish as it cooks turning the individual pieces as necessary to get them cooked evenly. When the fish is firm and not spongy it's ready. It should take about 5 minutes.
  4. Warm the tortillas wrapped in a towel in the microwave for 30 seconds. Then put the fish in the tortillas and top with the faux pico de gallo. This is a very good quick easy fish tacos recipe. Enjoy!
    Quick Easy Fish Tacos-8-poppopcooks.com
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Shrimp Scampi Mexican Style

Shrimp Scampi Mexican Style-6-poppopcooks.com

Shrimp Scampi Mexican Style is quick and easy. You like Shrimp Scampi. I like Shrimp Scampi. We all like Shrimp Scampi. Now let’s try it with lime juice and cilantro instead of lemon juice and parsley. When we lived in Mexico, on Lake Chapala,  we could get limes and cilantro everywhere. Lemons and parsley were harder to find so we often made the substitution – and – it often turned out real well. This was one of those times. Or, you could just use this basic Shrimp Scampi recipe with parsley and lemon juice and enjoy a good traditional Italian dish. Either way it’s quick easy and good.

If necessary, defrost, peel and devein the shrimp. Chop up the cilantro and the garlic. Get the polenta in a loaf or tube instead of the grain that you would boil.Screen Shot 2016-07-09 at 9.51.13 PM

Slice off as many slices as you will need. Each about 1/2″ thick.

Put two skillets on at medium high. Divide the olive oil evenly between them. Add the butter and the garlic to one pan and the slices of polenta to the other. The polenta will take about 3-5 minutes each side. Some folks like it just warmed up and some like it almost crispy. You do it the way YOU want it.

Shrimp Scampi Mexican Style-2-poppopcooks.com

 

When the garlic starts to sizzle immediately add the white wine, the lime juice, cilantro, salt and pepper. Hold a little of the cilantro back for garnish.

Shrimp Scampi Mexican Style poppopcooks.com

 

Mix it all together and when the wine has reduced by about 1/3 put the shrimp in. Spread them out so that they are all laying on their sides. As soon as they get pink on the pan side turn them over and do the other side. About a minute each side.

Shrimp Scampi Mexican Style-3-poppopcooks.com

 

Push the shrimp off to the edge of the pan and whisk in the grated parmesan cheese. Hold a little parmesan back for garnish.

Shrimp Scampi Mexican Style-4-poppopcooks.com

 

Stir it all together to get the cheese blended into the mix. Then put the polenta and the shrimp on the dinner plates. Spoon the liquid with the garlic, cilantro and the cheese all over everything. Top with a little of the cilantro and grated parmesan that you held back.

Shrimp Scampi Mexican Style-7-poppopcooks.com

A nice Chardonnay from California, Chili or Argentina would be a good pick to go with your Shrimp Scampi Mexican Style.

 

 

 

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A Mexican twist to this quick and easy Italian classic
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Cuisine Italian, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine Italian, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. If necessary, defrost, peel and devein the shrimp. Chop up the cilantro and the garlic. Get the polenta in a loaf or tube instead of the grain that you would boil. Slice off as many slices as you will need. Each about 1/2" thick.
  2. Put two skillets on at medium high. Divide the olive oil evenly between them. Add the butter and the garlic to one pan and the slices of polenta to the other. The polenta will take about 3-5 minutes each side. Some folks like it just warmed up and some like it almost crispy. You do it the way YOU want it.
  3. When the garlic starts to sizzle immediately add the white wine, the lime juice, cilantro, salt and pepper. Hold a little of the cilantro back for garnish. Mix it all together and when the wine has reduced by about 1/3 put the shrimp in. Spread them out so that they are all laying on their sides. As soon as they get pink on the pan side turn them over and do the other side. About a minute each side.
  4. Push the shrimp off to the edge of the pan and whisk in the grated parmesan cheese. Hold a little parmesan back for garnish.
  5. Stir it all together to get the cheese blended into the mix. Then put the polenta and the shrimp on the dinner plates. Spoon the liquid with the garlic, cilantro and the cheese all over everything. Top with a little of the cilantro and grated parmesan that you held back.
    Shrimp Scampi Mexican Style-6-poppopcooks.com
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