Fall-off-the-bone tender braised lamb shanks in a rich red wine sauce with vegetables. This one-pot lamb recipe tastes fancy, but it is easy to make! All you need is a bit of time for the best slow-cooked lamb shanks! Lamb shankLamb shank is a cut of meat that comes from the well-exercised lower section of the lamb leg. It's a more budget-friendly and more flavorful cut of lamb, usually sold bone-in (the bone imparts flavor and keeps the meat tender as it cooks). Cooking lamb shanks is easier than most people think! All you need is a bit of time for the perfect tender slow-cooked lamb shanks. Today, Iâm sharing my favorite rosemary lamb shanks recipe + the perfect combination of spices to season your meat for a delicious, never-gamy lamb dinner. Tips for cooking lamb shanks
What wine to use in the red wine sauce?So about the secret sauce. A dry red wine and beef broth make the base of this robust sauce. Red wine will evaporate as it cooks, while adding richness and amplifying the flavors in these braised lamb shanks. Keep in mind that the alcohol in red wine will cook off, so the sauce will not taste boozy. Now, as far as the kind of wine to use, Iâve made this recipe with a variety of dry red wines, at different price points, and did not notice a difference in the flavor. I will say I prefer a soft, fruity Merlot above all other dry reds in this red wine sauce. But if you donât have a Merlot, a Cabernet Sauvignon would give you a delicious sauce as well. If you donât use alcohol in your cooking, substitute an equal amount of beef broth. Vegetable broth works in a pinch, but beef broth has a stronger flavor and is a better alternative. Ingredients: What youâll need for this lamb shank recipeHere's what you'll need to make this oven-braised lamb shank recipe:
How to make this lamb shank recipe
Slow cooker lamb shanks optionThe slow cooker is a great option for cooking your lamb shanks. Here is how:
Make-ahead tipsTo work ahead, chop up the onions, carrots, and celery and store them in separate airtight containers in the fridge. You can also make the lamb shank seasoning mix in advance. Braised lamb shanks in red wine can also be cooked completely a night in advance. The luxurious sauce will thicken a little overnight and the flavors will meld and deepen even more. (Reheating tips below!) Serve shanks withThere is very little needed to complete this impressive one-pot feast. But because I donât like to waste any of the delicious red wine sauce, I think a bed of plain couscous, Lebanese rice, or orzo pasta is a good idea. A piece of warm pita or your favorite bread is also a great way to enjoy every last drop of the braising liquid. And since this is a rich, meaty dinner, I recommend you start with a big bright salad such as lemony arugula salad, white bean salad, or tabouli. Leftovers and storageThis rosemary lamb shank recipe makes superb leftovers because lamb shanks stay moist and juicy after reheating â no dry lamb here! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat lamb and vegetables in a 350 degrees F heated oven in an oven-safe pot for about 30 minutes. If the sauce has reduced too much, add a little more beef broth. More lamb recipes to tryBrowse all Mediterranean Recipes. Easy Braised Lamb Shanks Recipe
Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.
Course Entree
Cuisine Mediterranean
Diet Gluten Free
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6 lamb shanks
Calories 447.5kcal
Author Suzy Karadsheh
IngredientsFor Spice Mix
For Lamb
Instructions
VideoNotes
Nutrition
Calories: 447.5kcal | Carbohydrates: 27.8g | Protein: 44.4g | Fat: 11.3g | Saturated Fat: 3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.9g | Cholesterol: 127.3mg | Sodium: 974.4mg | Potassium: 1512.9mg | Fiber: 5.3g | Sugar: 6.6g | Vitamin A: 5461.5IU | Vitamin C: 31.5mg | Calcium: 107.8mg | Iron: 6.1mg
*This post first appeared on The Mediterranean Dish in 2017 and has been recently updated with new media and information for readers' benefit. The post Easy Braised Lamb Shanks Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/braised-lamb-shanks-vegetables/
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Bruschetta! Blistered sweet cherry tomatoes, fresh basil, and tangy balsamic glaze over crunchy toasted bread. Ready in just 15 minutes. Now, this is how to make the perfect tomato bruschetta recipe! Bruschetta!Say it with me, broo-SKEH-tah! Bruschetta is one of the simplest classic Italian appetizers made with diced fresh tomatoes, garlic, olive oil, and often, fresh basil, over sliced grilled bread. From the Roman verb âbruscareâ, which means âto roast over coalsâ or âto toast,â bruschette (plural) dates back to 16th century Italy! But these handheld grilled toasts with tomatoes never get old, with many delicious variations on the classic (I even made it with shrimp and avocado once, which I know is a huge digression but is still so tasty)! I never met a bruschetta I didnât like, and I do love it with raw diced tomatoes, especially during the summer months when perfect ripe tomatoes are readily available. But this tomato bruschetta recipe with saucy blistered cherry tomatoes is another level of delicious (and a good way to make it nearly any time of the year even if your tomatoes are not the greatest). What is the best bread for bruschetta?Look for sturdy, crusty bread that will stand up to the tomato mixture without getting soggy too quickly. In Italy, Pagnotta bread, which is made from durum wheat flour and Italian sourdough starter, is the traditional bread used for making bruschetta, but itâs hard to find elsewhere. In this recipe, I use a thin loaf of French baguette, which gives me perfect small slices for a bite-size bruschetta. Ciabatta bread is another good option. And donât be afraid to use day-old or slightly stale bread, which is sturdier since it had time to dry out. A brush of good extra virgin olive oil and a little time on the griddle will give yesterdayâs bread new life! Avoid the crumbly, soft bread varieties (like sandwich bread). Ingredients: What youâll need for this tomato bruschetta recipe
How to make bruschettaThis warm bruschetta recipe is so easy to make in about 15 minutes! Hereâs how:
Tips for the best bruschetta
How to chop basil into ribbons (chiffonade)Slicing basil leaves into ribbons is easier than you might think! The âfancyâ term for it is chiffonade. To chiffonade like a pro, start by stacking the basil leaves one on top of the other.. Roll the leaves into a tube lengthwise. Using a sharp knife, point the tip of the knife down and slice through the basil bundle to get beautiful ribbons. Basil leaves are delicate and bruise easily, so be as gentle as you can. Bruschetta recipe variationsMake it your own! There are many possibilities to play this blistered tomato bruschetta up. Here are a few ideas:
Can I make this recipe ahead of time?If you want to work a bit ahead, you can cook the tomatoes a night in advance and store them in an airtight container in the fridge. Reheat them in a skillet over medium-high heat until warmed through then follow the recipe from there. How to serve itBruschetta is a great appetizer or first course, especially if you're going for an Italian meal! As a party appetizer, you can fully assemble the tomato bruschetta and serve it on a platter, or you can serve the tomato mixture in a bowl with the basil ribbons on top and the grilled bread on the side. This way, you can allow everyone to build their own bruschetta for the perfect crunchy, never soggy bread. Leftovers and storageIf you foresee leftovers, donât assemble all your bruschette. Only assemble as many as you think youâll need, and store leftover blistered tomatoes in an airtight container in the fridge. Store leftover toasted bread in an airtight container at room temperature for up to 3 days. More tomato and bread recipes:Browse more Italian recipes. Browse all Mediterranean Recipes. Easy Blistered Tomato Bruschetta
In just 15 minutes, you can have the perfect tomato bruschetta with warm tomatoes, fresh basil, and tangy balsamic glaze. I used a French baguette in this recipe, but ciabatta would work as well. Pro tip: Day-old, slightly stale bread works great for bruschetta to provide a sturdy base for the delicious toppings! Be sure to brush your chosen bread with olive oil and briefly grill both sides to turn the bread perfectly crunchy.
Course Appetizer, Bread
Cuisine Italian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Servings 8 people (up to)
Calories 138.9kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 138.9kcal | Carbohydrates: 17.6g | Protein: 3.6g | Fat: 6.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 272.2mg | Potassium: 168.9mg | Fiber: 1.1g | Sugar: 2.9g | Vitamin A: 366.8IU | Vitamin C: 13.3mg | Calcium: 43.6mg | Iron: 1.6mg
The post Easy Blistered Tomato Bruschetta appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/tomato-bruschetta/ This easy skillet mushroom chicken recipe is your ticket to a tasty weeknight meal in about 20 minutes! Made with simply seasoned juicy chicken breast cutlets and a silky, light mushroom sauce (no heavy cream!), this chicken and mushroom recipe will wow your tastebuds! Easy skillet chicken with mushroom sauceThis simple skillet mushroom chicken is a sure way to turn boneless chicken breasts into a drool-worthy meal in just 20 minutes! First, the chicken takes on a simple seasoning of oregano, paprika, and coriander. To cook, youâll begin by giving the chicken a quick sear in a bit of good extra virgin olive oil , then, to finish cooking, youâll nestle the chicken in a delicious, slightly buttery garlic mushroom sauce. The mushroom sauce (without or with cream)There is no heavy cream involved in this recipe, but this lighter sauce still gives you a chicken and mushroom dinner that is still comforting and just indulgent enough. My dairy-free mushroom sauce without cream is made of chicken broth (you can add a little white wine, if you like), extra virgin olive oil, a little bit of butter, mushrooms, garlic, and green onions. If you really want to add heavy cream, though, you can reduce the broth amount and simply stir in about ¼ to â cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream). As far as the kind of mushrooms to use, you have many options such as baby bellas (also known as cremini mushrooms), white button mushrooms, oyster mushrooms, shiitake mushrooms, or portobellos. I used one kind of mushroom (baby Bella mushrooms) in this recipe, but you can also mix it up with a couple different types. I do not recommend using canned mushrooms here, they lack the earthiness and texture of fresh mushrooms and wonât give you the same delicious flavor. Ingredients for chicken mushroomYou donât heavy cream or wine for this chicken and mushroom sauce recipe! Hereâs what youâll need to make it:
Tips for juicy chicken breasts (without cream)Chicken breasts are not as forgiving as thighs, and can go from well-done to dry and tough very quickly. Many struggle with knowing how to cook chicken breast in a skillet without drying them out. Here are some general tips for juicy, tender chicken breasts every time:
How to make mushroom chickenThis chicken and mushroom recipe comes together in just a few simple steps. Hereâs how to make it (print-friendly recipe with measurements just below):
Can I use chicken thighs instead?If you don't have chicken breasts on hand, you can absolutely use chicken thighs. Chicken thighs are a great substitute and have tons of flavor and always stay nice and juicy. Chicken thighs are smaller than breasts, and you do not need to slice them into halves as we've done with the breasts. They do take longer to cook than chicken breasts, so be sure to check their internal temperature with a meat thermometer to ensure they are cooked through. Make ahead tipsYou can cook the chicken cutlets a night ahead and store them in an airtight container in the refrigerator. When youâre ready to cook the chicken mushroom recipe, simply place the chicken breasts in a 200 degrees F heated oven, as stated in the recipe, to warm up. The chicken will continue to heat through when it is placed in the skillet with the mushroom sauce. You can also slice and chop the vegetables a night ahead and store them in separate containers in the fridge. Serve mushroom chicken withSaucy mushroom chicken goes well with a variety of sides. It is great with your favorite grain, a simple olive oil pasta, or rice of your choice. Greek Lemon Rice or Lebanese Rice with Vermicelli would be a tasty pairing! I also love adding some homemade garlic bread to sop up the rich mushroom sauce. You can totally keep this skillet chicken dish low-carb as well and serve it along with a bright and hearty salad like a chickpea salad, Mediterranean Avocado Salad, or a Traditional Greek Salad. Leftovers and storageRefrigerate chicken and mushrooms in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use later. This makes mushroom chicken an excellent option for meal prep, if you want to double the recipe and freeze some for later! Simply thaw in the fridge overnight before reheating. Reheating tipsThe best way to reheat your chicken and mushrooms is on the stovetop over medium. Add the sauce and chicken to the pan and warm through. Donât let the sauce bubble for too long so the thicken doesn't turn tough. You may also need to drizzle in a bit more chicken broth so you have more liquid to help warm the chicken through. More chicken and mushrooms recipesBrowse more Mediterranean recipes 20-Minute Skillet Mushroom Chicken
Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.
Course Entree
Cuisine Italian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 people (up to)
Calories 253.6kcal
Author Suzy Karadsheh
IngredientsFor chicken
For Mushroom Sauce
Instructions
VideoNotes
Nutrition
Calories: 253.6kcal | Carbohydrates: 4.5g | Protein: 31.1g | Fat: 12.3g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 95.2mg | Sodium: 483.6mg | Potassium: 852.4mg | Fiber: 0.9g | Sugar: 1.5g | Vitamin A: 318.2IU | Vitamin C: 3.5mg | Calcium: 35.1mg | Iron: 1.2mg
*This post originally appeared on The Mediterranean Dish in 2020 and has been updated with new information and media for readers' benefit. The post 20-Minute Mushroom Chicken appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/chicken-mushroom-recipe/ Here is the perfect way to cook breakfast for a crowd: sheet pan eggs and vegetables! A one-pan meal with colorful bell peppers, onions, and sunny-side-up baked eggs, all covered in bold Mediterranean flavors. It's no secret I'm a big fan of sheet pan meals --throw everything on one sheet pan and stick it in the oven for a few minutes, and dinner is ready! I do it with fish, chicken, and even sausage, and itâs my go-to method if I need to make breakfast for a crowd or cook more than 6 âfriedâ eggs quickly! Sheet pan eggs to feed a crowd!In this baked eggs recipe, I turn 6 large eggs (you can use more if you need to) and some vegetable into a wholesome no-fuss breakfast for a crowd. And itâs ready in about 20 minutes or so! Simply slice up some bell peppers and onions (or other colorful vegetables you have on hand), season well (I like and toss them with some good extra virgin olive oil, then spread them on your sheet pan (I use a large non-stick 12 x 17 sheet pan or jelly pan). Stick the vegetables in a high-heated oven for a few minutes (about 10 to 15 minutes), and once the veggies are tender and have gained some color, pull your pan out and gently nestle in the eggs, and return the pan to the oven until the eggs are set. Voila! Breakfast is served. And for my meal prep mavens, you can totally work ahead on these sheets pan eggs by preparing the vegetables and even roasting them ahead of time. The morning youâre ready to serve breakfast, you just nestle in the eggs and cook them briefly in the oven (around 5 to 8 minutes). How long to bake eggs in the oven?For the perfect baked eggs in the oven, you need a large, non-stick sheet pan, lightly oiled, and a high heated oven at 400 degrees F. For fried eggs in the oven, youâll break the eggs on the sheet pan, allowing enough room between each egg. They are ready when the egg whites are set (about 5 minutes or longer for a more well-done yolk). In this recipe, I cook my vegetables first on the sheet pan, then I nestle in the eggs and cook them up together. But remember, ovens are different so yours might cook faster or slower than mine. To avoid overcooked or undercooked sheet pan eggs, keep a close eye on them, especially after the 4-minute mark. Ingredients and notes: What youâll need for these sheet pan eggs and vegetablesYou donât need much for this one-pan oven-baked eggs recipe. Hereâs what youâll need to make it:
How to make sheet pan eggsIn around 20 minutes, you can have a nutritious, flavorful baked eggs and vegetables breakfast for a crowd. Hereâs how (print-friendly recipe with measurements just below):
What other vegetables to use in this baked eggs recipe?This sheet pan fried eggs recipe is a great way to use up whatever vegetables are in season or what you have on hand. Here are some more ideas of what other vegetables to use and how to prepare them for this recipe:
You can also try some frozen vegetables (consult the package for baking or roasting instructions). Adjust roasting time according to what vegetables you're using. Meat optionIf you like, you can add your choice of already cooked meat such as cooked ground beef, leftover rotisserie chicken, or cooked chorizo or Italian sausage to this recipe. Simply toss the cooked meat into the sheet pan with the vegetables (before adding the eggs). Prepare ahead tipsI like to serve this sheet pan eggs recipe fresh out of the oven. But you can definitely do a little bit of prep in advance with the vegetables and garnish.
Tips for the best sunny side baked eggs in the oven
Serve baked eggs withBaked eggs and vegetables is a perfect, satisfying meal that doesnât require anything more to serve alongâmaybe just your favorite bread to dunk in the yolk or to make a good breakfast sandwich. But if youâre looking for some sides to serve along anyway, I love batata harra or a big bean salad with this hearty egg breakfast. Leftovers and storageLeftovers will keep in the fridge for about 3 days, but be sure the eggs and vegetables have cooled completely. Divide them into glass containers with tight lids (however many meals you plan on) and refrigerate. They will be delicious at room temperature, but you can warm them in a skillet just a little bit. Can you freeze sheet pan eggs?In this recipe, no, you cannot freeze the eggs. While scrambled eggs and frittatas can be frozen, sunny side up eggs will lose their texture and flavor when frozen. So only prepare as many eggs as you will eat immediately, or within a few days. More breakfast egg recipes to tryBrowse more Mediterranean recipes Easy Sheet Pan Baked Eggs and Vegetables
Turn a few eggs and some veggies into the perfect meal to feed a crowd! These baked eggs with bell peppers and onions takes one sheet pan and comes together in 20 minutes! Change up the vegetables to use up what you have on hand, or to use in-season veggies. I used classic Mediterranean spices (za'atar, cumin, and Aleppo pepper), but season your sheet pan breakfast any way you like! Delicious served on its own, or with some crusty bread to sop up the egg yolk.
Course Breakfast
Cuisine American/Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 142.7kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 142.7kcal | Carbohydrates: 6g | Protein: 7.2g | Fat: 10.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.3g | Trans Fat: 0.1g | Cholesterol: 168.7mg | Sodium: 227.5mg | Potassium: 234mg | Fiber: 1.6g | Sugar: 3.4g | Vitamin A: 1663.3IU | Vitamin C: 69.5mg | Calcium: 62.7mg | Iron: 1.1mg
*This post first appeared on The Mediterranean Dish in 2019 and has been recently updated with new information and media for readers' benefit. The post Easy Sheet Pan Baked Eggs and Vegetables appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/baked-eggs-mediterranean/ This is NOT your average orzo soup! This recipe is loaded with flavor thanks to garlicky basil pesto, lemon juice, and a sprinkle of Parmesan! Ready in just 15 minutes, this lemon orzo soup recipe is a must-try! Orzo pasta soup for the win!Orzo soup is one of those quick comfort foods I always make for my family (and sometimes I'll throw in whatever protein like shrimp or chicken). But todayâs vegetarian orzo soup recipe is kicked up a few notches with the addition of two simple ingredients you probably already have on hand: basil pesto and lemon juice! Iâm a big fan of pesto and use it all the time, in chicken, pasta, or even fish dishes. But for some reason, I never thought to try it to flavor my soup, and I'm so glad I did! The combination of bold, garlicky basil pesto with the bright lemon juice and a just a little bit of whole milk created a creamy orzo soup that is balanced with brightness and loads of flavor! And I stirred in some cherry tomatoes and baby spinach for added nutrition. Ingredients and notes: What youâll need for the best orzo soupLight and creamy orzo soup needs just a few simple ingredients. Hereâs what youâll need to make it:
How to make this orzo soup recipeThis easy pesto orzo soup is ready in 15 minutes or less, perfect for busy weeknights! Hereâs how to make it:
Make it a chicken orzo soup or try more veggies!This soup is rich and satisfying enough without any meat, but you can certainly add some chicken for extra protein to make this a chicken lemon orzo soup! Start with cooked, deboned chicken (leftover rotisserie is a good option) and simply shred the chicken or slice it up into bite sized pieces and add it to the pot right after you add the broth. This will give the chicken some time to heat up and absorb some flavor. You can also make this soup more vegetable-heavy by adding chopped carrots and green beans. Toss them into the pot right after you add the broth. If you like, you can swap out the spinach for kale. Can I make this pasta soup ahead?Because orzo absorbs a lot of liquid and can become mushy when stored, this orzo soup is best cooked and eaten immediately. But, if you're using homemade pesto in this soup, that can totally be made ahead and you can save it in the fridge in a tight-lid jar (see my full tutorial on how to make basil pesto). Serve it withThis orzo soup recipe is satisfying all on its own. But serving it alongside some crusty bread or warm garlic bread wouldnât hurt! I like to start off with a big salad for some crunch, like my cucumber salad, Panzanella salad, or Shirazi salad. Serve it withFor a comforting Italian-inspired dinner, I love starting with some crispy homemade garlic bread and a big salad. Try this Mediterranean bean salad or Panzanella! Leftovers and storageLike I mentioned earlier, this creamy orzo soup is best finished the day you make it. The pasta will continue to absorb liquid as it sits in the creamy broth, it will thicken and become more of a stew. But if you do end up with leftovers, you can certainly add more liquid and warm up the soup gently (the pasta will be on the well done side and can get mushy if you heat it too much). Orzo soup FAQs
What can I use instead of orzo?
If you can't find orzo, another small pasta (like acini de pepe or ditalini) will work. Another easy substitute would be pearl couscous.
How can I make this gluten-free?
Simply use your favorite gluten-free pasta instead of orzo, or ditch the pasta altogether and use cooked white rice. More orzo recipesBrowse more Mediterranean recipes Pesto Lemon Orzo Soup
Comforting 15-minute lemon orzo soup recipe with pesto! You can also make this orzo soup your own by adding other vegetables or throwing in shredded cooked chicken for a mean chicken orzo soup. If you don't have orzo, another tiny pasta or pearl couscous will work. Homemade basil pesto is best here, but if you don't have the time to prepare it in advance, use a quality store-bought one you like.
Course Soup
Cuisine Italian
Diet Vegetarian
Prep Time 2 minutes
Cook Time 13 minutes
Servings 6 people (up to)
Calories 322.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 322.2kcal | Carbohydrates: 44.1g | Protein: 13.4g | Fat: 10.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.9g | Cholesterol: 4.1mg | Sodium: 285.4mg | Potassium: 454.9mg | Fiber: 2.3g | Sugar: 3.9g | Vitamin A: 1508.7IU | Vitamin C: 8.5mg | Calcium: 90.9mg | Iron: 1.7mg
The post Pesto Lemon Orzo Soup Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/pesto-lemon-orzo-soup/ This quick guide answers all your questions about cooking with olive oil! Can you cook with extra virgin olive oil? What about the smoke point? Is it good for baking? When should you choose a different oil? Plus a few tips you need to keep in mind when cooking with EVOO! A few weeks ago, we talked about my favorite Mediterranean pantry staple, and the one ingredient I reach for daily: extra virgin olive oil (EVOO for short). One of the biggest questions people ask is whether they can cook with olive oil. Let’s dive a bit deeper into some common concerns specifically around cooking with olive oil, as well as reasons why extra virgin olive oil (EVOO) is both safe to cook with and my cooking oil of choice. Table of contents
Can you cook with olive oil?The short answer is yes, you can cook with olive oil! In fact, it is the main cooking fat in my Mediterranean cooking. I use extra virgin olive oil for pretty much everything from making the perfect Greek salad dressing and basil pesto, to a light pasta sauce, or a marinade for my grilled chicken and beef kebabs. EVOO is the start of every delicious pot of stew or perfectly charred roasted vegetables I’ve made. And yes, I even bake with it! More on the baking thing later. I’ve heard plenty of rumors saying olive oil is not safe to cook with because its low smoke point causes it to release harmful compounds when heated. It’s also been said that heating olive oil leads to trans fats forming. These are myths that research has busted time and time again. While the smoke point of olive oil is lower than many cooking oils, it is actually able to remain stable at high heat (more on that later)! Smoke pointOne of the main concerns surrounding the question, “Can you cook with olive oil” is its smoke point. The smoke point of an oil is the temperature at which it starts to smoke. The smoke point of extra virgin olive oil is actually between 374 and 405 degrees F (190 to 207 degrees C). Here’s how it compares to the smoke point of common cooking oils:
Is olive oil safe to cook with?Even though olive oil has a lower smoke point than other cooking oils, quality extra virgin olive oil is still a good option to cook with (and remember, the smoke point can be up to 405 degrees F). The main thing that happens when olive oil is heated is that its flavor compounds will evaporate. This means that some of the rich, pungent flavor of extra virgin olive oil is lost in the cooking process. However, unless the oil is overheated, extra virgin olive oil retains most of its beneficial nutrients. This is because of its fat composition. I’m about to get into some food science here, but bear with me. Extra virgin olive oil is rich in monounsaturated fats (MUFAs), which are quite heat stable and less likely to undergo oxidization. Some examples of monounsaturated fats are oleic acid, palmitic acid, and linoleic acid. MUFAs are also considered to be healthy fats, and are anti-inflammatory, heart healthy, and may help with weight loss. The type of fat that we should be concerned about are polyunsaturated fats (PUFAs), which are unstable under high heat. A 2018 study exposed a range of oils to different levels of heat to determine their rate of degeneration. They found that oils higher in PUFAs (such as corn oil) produced twice the amount of harmful compounds of extra virgin olive oil – despite corn oil having a much higher smoke point than EVOO. Does EVOO lose its health benefits when cooked?Extra virgin olive oil has long been prized for its long list of health benefits including being rich in healthy fats and antioxidants, helping to protect against heart disease and type 2 diabetes, aiding in eliminating harmful bacteria, and more. While heating extra virgin olive oil will reduce its nutrient composition, a study by the University of Barcelona published in the journal Antioxidants found that olive oil still retains large amounts of its healthy compounds. The study found that heat reduced the amount of polyphenols in olive oil, but antioxidant and polyphenol numbers remained quite high when heated. In other words, you will lose some of EVOO’s nutrients when it is heated, but a lot of them will remain. Types of olive oilEnter any supermarket and you’ll likely see an enormous selection of olive oils. Choosing the best olive oil for cooking can quickly become confusing. So let’s break it down. There are four main types of olive oil:
Where to find the best olive oil for cooking?Extra virgin olive oil is my favorite oil for cooking. It has the most antioxidants and nutrients and the best, richest flavor. I, like many people, find that the taste of EVOO is not overwhelming; rather, it complements and enhances the other flavors in a dish. You can find the olive oils I use daily in my cooking here via our online shop. We currently carry delicious, rich, flavorful olive oils from Greece, Spain, and Italy. Select your olive oil according to your own taste buds:
Some tips to keep in mind when cooking with olive oilThere are a couple of things I recommend when cooking with olive oil. Firstly, never heat any kind of olive oil to its smoke point. I often say heat the oil until shimmering, which means you may see a slight sheen on the oil, and some tiny bubbles forming beneath the surface. You might even see some steam (not smoke!). At this point, your oil is hot enough to cook with and does not need to be heated further. If your oil begins to smoke, I’d advise you to discard it and start over. A splatter guard or splatter screen is a must-have! If you’re working with ingredients that have some water on them, the oil may begin to splatter. To avoid oil stains on your clothes and to keep safe, invest in a splatter guard. They come in different sizes to suit your skillets, and are a great way to safely cook with olive oil. Can you bake with olive oil?Yes, you can bake with olive oil! I use it to bake my Italian Apple Olive Oil Cake and Banana Walnut Bread, and even butter lovers agree that olive oil makes the most tender, moist baked goods. This is because EVOO is liquid at room temperature, so it creates cakes and baked goods that don't dry out even when you have leftovers for a couple of days. Don't worry quality, good-tasting extra virgin olive oil won’t overpower the flavors in your cakes, cookies, muffins, etc. It actually adds nuance to the flavor. And yes, not to keep harping on this point, but replacing your butter with extra virgin olive oil in your cakes is a good way to reduce your intake of saturated fat. When to use a different oil insteadThere is really only one instance when I would recommend using another oil instead of extra virgin olive oil: deep-frying. I deep-fry foods very rarely – it isn’t the healthiest way to prepare food, so I try to avoid it for the most part. But when I do deep-fry, I reach for a cheaper, neutral-tasting oil, like grapeseed oil. One of the main reasons why is that quality extra virgin olive oil is relatively pricey. You need a lot of oil when deep-frying, and it seems like a waste to use so much oil only to have to discard it after use. In addition, when EVOO is exposed to high heat for long periods of time, its flavor and fragrance start to degrade, so you may end up with strange-tasting results. Related articles you may likePlease Note: The information shared here on The Mediterranean Dish is intended for your general knowledge. It is not intended as a medical diagnosis or advice. Please be sure to consult your healthcare provider before trying a new diet or a way of eating. Never disregard professional advice or delay seeking treatment based on what you read. You are responsible for cooking properly for your own safety. The post Cooking with Olive Oil: Everything You Need to Know!  appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/cooking-with-olive-oil/ My go-to avocado egg salad is ultra creamy, thanks to rich, nutritious avocado and a little Greek yogurt. No mayo! And with the bright flavors from shallots, fresh herbs, and a squeeze of lemon juice, this healthy egg salad is a must-try! My go-to avocado egg salad with a Mediterranean twist!If you're looking to kick up the flavor on your egg salad recipe a few notches while keeping it healthy, this avocado egg salad might be your ticket! This egg salad without mayo is rich and ultra creamy in the best way, thanks to nutritious avocados, a little Greek yogurt, and a drizzle of good extra virgin olive oil! And for good texture and loads of flavor, I add in celery, a handful of fresh parsley and dill, and a good squeeze of lemon juice. The lemon juice is a secret ingredient that adds tang and keeps avocados from turning brown too fast. If you like heat, add a generous pinch of red pepper flakes, or in my case, Aleppo-style pepper, which is not too hot but adds just enough of a kick. Ingredients: What you'll need for this avocado egg saladI leave out mayo in favor of Greek yogurt and avocado in this rich, creamy egg salad recipe. Here's what you'll need to make it:
How to boil eggs for egg salad?Hard-boiled eggs with brilliant yellow yolks are what you want for a delicious egg salad. To boil the perfect egg here is what you need to do:
How to make avocado egg salad:Once you boil and peel your eggs, you can make this salad very quickly. Here is my step-by-step tutorial (print-friendly recipe with ingredient measurements to follow:
Make the perfect egg salad sandwichYou can totally serve this avocado egg salad without bread (or in lettuce wraps) for a low-carb option. But if you're looking to make an amazing egg salad sandwich for lunch, be sure to start with some good bread. For this recipe, I like a crusty bread roll like an Italian ciabatta. Add some romaine lettuce leaves, load up the salad mix, and top with more fresh parsley and dill to seal the deal. More serving suggestionsNot interested in an egg salad sandwich? No problem! Avocado egg salad can be served in a variety of ways. When I'm in a hurry, I like to toss it onto a bed of greens (I've used spring mix, arugula, and a kale-spinach mix, all with great success!) for a quick, satisfying lunch. You can also up your avocado toast game by spooning this egg salad onto your breakfast toast! Heck, this no-mayo egg salad is so filling, you could even just eat it on its own. Make ahead tipsThis healthy egg salad recipe takes very little time to put together once the eggs are boiled. If you want to work ahead, you can hard-boil the eggs a day or two beforehand and keep them in the fridge in an airtight container until you're ready to make the avocado egg salad. You can also chop up the celery and shallots a night ahead and keep them in separate containers in the refrigerator. How long will avocado egg salad keep?Avocado egg salad is best enjoyed fresh the day you make it, but if you have any leftovers, you can store it in the fridge in a tight-lid container for up to 2 nights. It does not last as long as a classic egg salad. This is because we use avocados, which oxidize and turn brown over time, changing the appeal of the salad. An extra squeeze of fresh lemon juice can delay browning, but the avocado will still start to brown after a while. Egg recipes with boiled eggsBrowse more Mediterranean Diet Recipes. All Mediterranean Recipes. Creamy Avocado Egg Salad Recipe
My go-to avocado egg salad is a delicious, healthier twist on classic egg salad. It is ultra creamy, thanks to rich nutritious avocado and a little Greek yogurt. No mayo involved! And you'll love the bright flavors from fresh herbs and a squeeze of lemon juice. Hard-boiled eggs work best in this recipe, and I share all the tips for how to boil eggs. To serve, make a loaded egg salad sandwich, scoop it onto a bed of greens, spread it onto your morning toast, or eat it by itself!
Course Salad
Cuisine American, Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 people
Calories 212.1kcal
Author Suzy Karadsheh
Ingredients
To Serve (optional)
Instructions
VideoNotes
Nutrition
Calories: 212.1kcal | Carbohydrates: 9.1g | Protein: 7g | Fat: 17.7g | Saturated Fat: 3.1g | Trans Fat: 0.1g | Cholesterol: 123.3mg | Sodium: 352.5mg | Potassium: 422.6mg | Fiber: 4.6g | Sugar: 2g | Vitamin A: 986.2IU | Vitamin C: 29.8mg | Calcium: 61.9mg | Iron: 1.7mg
*This post first appeared on The Mediterranean Dish in March 2021 and has been recently updated with new information and media for readers' benefit. The post Creamy Avocado Egg Salad (No Mayo) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/avocado-egg-salad-recipe/ Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner. Read through for important tips and watch the video for how to make shakshuka! What is shakshuka?A North African dish, said to have originated in Tunisia, shakshuka, ponounced Shak-SHOO-kah, is made of soft cooked eggs, gently poached or braised in a delicious chunky tomato and bell pepper sauce. The seasoning can vary from one recipe to another, but you'll often find warm spices like cumin, paprika, and crushed red pepper flakes for some heat. Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken." Growing up in Egypt, my favorite was from a Cairo restaurant near the Nile called Felfela, where they served shakshuka eggs mild or spicy, with or without meat (often small chunks of beef or lamb), with a stack of warm pita bread. And it's often listed as a breakfast (or dinner) food next to things like falafel and ful muddamas. ShakshukaThis easy shakshuka recipe is something I make often for Sunday brunch, although I'm not shy to serve it for dinner as well. There are two main components to this recipe: The chunky tomato sauce and the eggs. The sauce starts with a sofrito of chopped onions, green bell peppers, and garlic, seasoned with North African flavors including cumin, coriander, paprika and a dash or red pepper flakes (you can omit the red peppers if you don't eat spicy food). Whenever possible, I like using fresh ripe tomatoes when making shakshuka (the softer tomatoes will do great here). But when tomatoes are not in season, I am okay using a can of whole plum tomatoes or canned diced tomatoes. Once the sauce is ready, you'll simply nestle the eggs in it and allow them to gently cook in the simmering sauce until the whites settle. The eggs are meant to be runny, but if you don't like them that way, it's fine to cook them to your liking. Ingredients: what you'll need to make shakshuka
How to Make ShakshukaThe print friendly recipe with measurements is just below, but here is a quick tutorial with a few photos to help you along. This recipe basically has two main steps:
What to serve with Shakshuka?There is no right or wrong way to serve this tasty dish, but in my opinion, bread such as pita or a crusty loaf (or even challah) is essential. (I've been known to even use up extra garlic bread to dunk in the chunky tomato sauce). You can serve shakshuka with other dishes. Here are a few ideas:
Shakshuka with meatIf you want to incorporate meat in this shakshuka recipe, you'll use ½ pound of ground or small diced meat, lamb or beef are common options. Cook the meat first in a bit of extra virgin olive oil until fully browned, and season with kosher salt, black pepper, and if you like, a dash of allspice. From there, add the onions, garlic, and bell peppers and make the shakshuka sauce by following the recipe. Or, if you have some leftover meat from a leg of lamb or lamb rack chops, give them a new life by serving them over shakshuka. More egg recipes to try:Browse more breakfast recipes. Browse all Mediterranean recipes. Visit Our Shop Easy Shakshuka Recipe
Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!
Course Breakfast, Lunch
Cuisine Mediterranean, Middle Eastern, Tunisian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 people (up to)
Calories 111kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 111kcal | Carbohydrates: 10.9g | Protein: 7.7g | Fat: 4.7g | Saturated Fat: 1.5g | Monounsaturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 163.7mg | Sodium: 170mg | Potassium: 550.3mg | Fiber: 3.2g | Sugar: 5.9g | Vitamin A: 1954.4IU | Vitamin C: 55.8mg | Calcium: 61.3mg | Iron: 1.9mg
*This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information and media for readers' benefit. Enjoy! The post Easy Shakshuka Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/shakshuka-recipe/ Mujadara (mujaddara) is a signature Middle Eastern dish of lentils, rice, and deeply caramelized onions. A bold and comforting dish that's typically served with a topping of crispy onion rings and a side of plain yogurt with a fresh Mediterranean salad such as cucumber and tomato salad, fattoush salad, or shirazi salad. Mujadara or Mujaddara!Literally means "pockmarked" in Arabic, Mujadara is a signature Middle Eastern dish made of three key ingredients: lentils, rice, and loads of onions! The seasoning is often very simple-a dash of kosher salt, pepper, and cumin. Sometimes, coarse bulgur wheat is used instead of white rice, an equally delicious variation. This simple vegan lentils and rice dish is known throughout the Middle East, and particularly the Levant including, Lebanon, Jordan, and Syria, as a "poor man's" meal. But take one bite, and you'll be surprised by how comforting and flavorful mujadara is! When I need something meatless but hearty, mujadara is one of my go-to meals, thanks to satisfying, protein and fiber-packed black lentils. In fact, Egypt's Copts (Christians) often serve lentils and rice during the Great Holy Fast in the spring, when "fasters" are required to eat a mainly vegan diet for 55 days! The secret to authentic mujadara!The secret to an authentic mujadara recipe is in the onions! This dish starts and ends with onions. First, deeply caramelized chopped onions are cooked with the rice and lentils, imparting flavor and the deep, golden hue this dish is known for. And to finish your mujdara, you'll top the cooked rice and lentils with thinly sliced, crispy onion ring! Comforting and bold in the best way. What kind of lentils to use for mujadara?I use these all-natural black lentils for mujadara. These petite lentils cook fairly quickly, and they have a wonderful earthy flavor and good texture that they don't lose their shape when cooked with the rice. Brown lentils will also work, but I prefer black lentils here. Browse all our all-natural lentils. The riceYou can use long grain or short grain white rice to make mujadara. It's important to rinse the rice well until the water runs clear, then soak it for about 20 minutes or so in cold water until you are able to easily break one grain of rice. This will ensure that the rice cooks quickly and evenly, and it will help avoid mushy rice. If you want to use brown rice instead, you'll extend the cooking time a bit. As mentioned earlier, coarse bulgur is also another option for mujadara. If you want to use it instead, the cooking process is similar. Just give the grains a good rinse and allow them to soak for a few minutes before cooking until the bulgur is somewhat tender. How to make mujadaraHere is the step-by-step tutorial for how to make authentic mujadara (the print-friendly recipe with ingredient measurements):
What to serve with mujadara?To serve mujadara lentils and rice the traditional way, you'll dish it in bowls and add the crispy onion on top. For sides, we typically add some plain yogurt and a big fresh Mediterranean salad such as cucumber and tomato salad, fattoush salad, balela salad, or shirazi salad. More lentil recipes to tryBrowse our top Mediterranean diet recipes. All Mediterranean recipes. Mujadara: Lentils and Rice with Crispy Onions
Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.
Course Entree
Cuisine Lebanese, Middle Eastern
Diet Vegan
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings 6 (up to)
Calories 207.4kcal
Author Suzy Karadsheh
Ingredients
For the fried crispy onion garnish (optional)
Instructions
VideoNotes
Nutrition
Calories: 207.4kcal | Carbohydrates: 28.2g | Protein: 2.6g | Fat: 9.3g | Saturated Fat: 1.3g | Monounsaturated Fat: 6.7g | Sodium: 398.9mg | Potassium: 92.1mg | Fiber: 1g | Sugar: 1.6g | Vitamin A: 2.9IU | Vitamin C: 2.7mg | Calcium: 23.7mg | Iron: 0.5mg
The post Mujadara: Lentils and Rice with Crispy Onions appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/mujadara-lentils-and-rice-with-crispy-onions/ This list of best fish recipes will delight fish lovers and fish skeptics alike! From the perfect, never-dry salmon to flaky baked cod with bold Greek flavors, trout piccata, saucy fish soups, and more. Plus, tips for how to cook fish perfectly every time! Fish recipes anyone can makeLoaded with important nutrients, including protein, vitamins, and Omega-3 fatty acids (which are good for the heart and the brain), fish is one of the healthiest foods to eat and is an essential Mediterranean diet ingredient. Luckily, there are many ways to cook fishâgrilled, baked, fried, or stewedâadding some bold flavors, from the classic lemon and garlic which I love over baked cod, to something more unique and daring like a spicy harissa baked salmon or a saucy one-pot fish coated in warm Moroccan flavors. Most fish and shrimp dinners I make can be ready in about 20 minutes (including prep), so I like to prepare any sides or salads ahead of time to serve the fish as soon as it has finished cooking. If youâre open to some bold seafood dinner recipes, youâll find something tasty on this list of easy fish recipes! And for my friends who donât cook fish or seafood often, Iâve also included answers to common questions and tips for how to cook your fish perfectly every time (toward the bottom of this post). Our top 5 fish recipesThese fan favorite fish dinners are popular for a reason: Theyâre easy, quick, and delicious! Here are my top 5 fish recipes: Baked Cod Recipe with Lemon and Garlic Mediterranean-Style Baked White Fish This flavorful baked white fish is seasoned with oregano and garlic and a mixture of tomatoes, olives, and red onions. Use any white fish fillet you like: Cod, halibut, grouper, and sea bass would all be excellent choices! Serve baked white fish with lemon rice, couscous or your favorite grain, and a big salad like Greek salad. This bright, perfectly cooked salmon is ready in under 20 minutes, and my special technique ensures you get flaky, tender baked salmon every time! Because the salmon cooks so quickly, have all your sides ready before it comes out of the oven. This salmon dish is best served hot. This fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in about 20 minutes. My recipe uses less butter than you'd usually see in a piccata recipe, as I relied more on extra virgin olive oil. If you prefer, use ghee instead of butter. Serve fish piccata with a big salad and a side of pearl couscous, lemon rice or your favorite grain for an easy weeknight dinner idea. This whole roasted fish makes an impressive dinner, and it's a breeze to make! Finished with my lemony, garlicky ladolemono sauce, this roasted branzino is one of those fish dishes that is bright and flavorful in the best way. This Greek fish dinner pairs well with lemon rice, Greek roasted potatoes, or oven-roasted vegetables. Easy baked fish recipesBaked fish recipes are some of my favorite because theyâre so hands-off and unfussy. Simply season beautiful fish fillets (or a whole fish!), put it in a hot oven for just a few minutes until tender and perfectly flaky. Check out these easy baked fish dishes: Whole Baked Red Snapper Recipe This easy baked red snapper recipe with bold Mediterranean flavors, fresh herbs, and bell peppers is a must-try! To make things even easier, ask the fishmonger to clean and gut the fish for you, so it's ready for you to work with once you get home. Serve roasted red snapper with a side of rice or roasted potatoes and a big Fattoush salad. Chilean Sea Bass with Basil Pesto With just 7 ingredients, you can have a gorgeous fish dinner that packs a Mediterranean flavor punch! Chilean sea bass has a buttery, flaky texture that is perfect in this recipe, but if you can't find it, any white fish of your choice will work well. And if you can't find fresh fish, wild-caught frozen fish is perfectly acceptable. En papillote is a French term that means "enveloped in paper." It basically describes a way of cooking in which the fish (in this case) is placed in parchment paper pouches and baked with herbs or seasonings. This fish en papillote recipe comes together in 25 minutes start-to-finish. And you'll love the added veggies and Mediterranean flavors! I used cod, but you could use a variety of fish fillets, like snapper, halibut, trout, or even salmon. Easy Baked Fish with Garlic and Basil The secret to this juicy fish is in the quick fish marinade with a few spices, garlic, fresh basil, a little citrus and extra virgin olive oil. You'll love the bright colors and bold flavors! Serve baked fish with lemon rice and my big white bean salad or any bright salad! Baked Grouper with Tomatoes and Olives One of my favorite fish dishes! Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week. I can think of more than a dozen sides and salads to go along. Here are a few ideas: Shirazi salad, Mediterranean Lentil Salad, Crispy Brussels Sprouts, Baked Zucchini with Thyme and Parmesan, Italian Roasted Veggies. One-pan Mediterranean Baked Halibut Recipe with Vegetables If you're looking for a bright and quick sheet pan dinner that will deliver on flavor and nutrition, this baked halibut recipe with vegetables is your ticket. I like serving avocado hummus as a light appetizer to this fish dinner. Baked Cod with Pistachio Cilantro Pesto Pistachio Cilantro Pesto is one of my favorite condiments, and it takes this baked cod to a whole new level! Together, they make a light and flavorful fish meal. I diced up some Roma tomatoes to use as a finishing touch for even more vivid color. Simple baked sole fillet, spiced Mediterranean-style and baked in a buttery lime sauce with green onions, dill, and capers. This is one of my family's favorite seafood recipes, and it's perfect for when I'm short on time. If you don't have sole, another white fish fillet would work. Keep in mind that sole fillets are quite thin and cook very quickly, so you will need to adjust cooking time for a thicker fish fillet. Grilled fish recipesWhen the weather is warm, nothing is better than grilling outside! These grilled fish recipes are perfect for when you want to be outdoors but would work just as well on a hot cast-iron griddle or skillet on the stovetop. Here are a few delicious grilled fish recipes to try: Grilled Salmon with Mango Salsa Between the marinade and the mint mango salsa on top, this grilled salmon recipe is next level delicious. Follow my simple tips for perfectly grilled salmon every time. Bad weather? An indoor grill or griddle pan work just fine! Grilled Swordfish with a Mediterranean Twist This quick grilled swordfish recipe has delicious Mediterranean flavor thanks to a simple olive oil marinade with fresh garlic and a trio of warm spices. The swordfish steaks take 15 minutes to marinate and about 8 minutes to grill it to juicy perfection. Serve with a big salad or a simple side and call it dinner! Grilled Cod Recipe, Gyro-Style A simple Mediterranean spice rub and an amazing lemon basil sauce take this perfectly crispy, flaky fish to a new level of delicious! I highly recommend you try this baked cod gyro-style, wrapped in warm pita and loaded with bright Mediterranean favorites. I show you exactly how we do this! Easy, flavor-packed grilled salmon kabobs, covered in a Mediterranean-style marinade with fresh garlic, olive oil, citrus, herbs and spices. I like making these outside on the grill, but you can also make them in your oven! I share all the instructions for how to do this. Serve with Mediterranean-Style Roasted Eggplant or Greek potatoes. Saucy fish stew and soup recipesTo me, fish soups and stews are just comfort in a bowl. Here are some of my favorite seafood soups and stews: Quick and easy fish soup with warm Eastern Mediterranean spices, loads of fresh herbs, and a big splash of lemon juice. It's the perfect one-pot warm-your-belly meal! Serve this soup right away so the fish doesn't overcook. I like including some rustic bread to sop up the rich broth. In just 20 minutes, you can have a bright salmon soup with potatoes, carrots, and fresh dill. This salmon soup recipe is comforting, nutritious, and satisfying. I prefer using skinless salmon in this recipe, but you can leave it on if you prefer. Note that it might get mushy as the fish cooks in the broth. I know, I know -- this recipe is not as short as the others on this list, but I simply could not leave it out! Sicilian fish stew is one of those must-try fish recipes. Its white wine-tomato broth with garlic, capers, raisins, and more is irresistible. This flavor-packed shrimp soup with a tomato-based broth, vegetables, baby spinach, and loads of fresh herbs is satisfying and nutritious! I added some wholewheat orzo for some heft, but feel free to use a pasta or quick-cooking grain of your choice. Mediterranean-Style Steamed Clams My guide for how to steam clams is so simple, you'll be making steamed clams on the regular! Once steamed, prepare clams Mediterranean-style in a scrumptious white wine broth with fresh herbs and vegetables. I like serving these steamed clams with some crusty bread to sop up the delicious sauce. Popular salmon recipesConfession: I donât eat salmon when I go out. Itâs always overcooked, dry, and rubbery. But a few simple, tried-n-true techniques give me the best homemade salmon every single time. Iâve only selected a few salmon recipes here for you to try: You can make this smoky, slightly sweet salmon recipe in the oven or on the grill. The moment your salmon comes off the heat, finish it off with a generous squeeze of fresh lime juice, and serve it with Grilled vegetables, baked zucchini, grilled Brussels sprouts skewers, or Italian roasted vegetables. This is my grown-up, tastier take on store-bought fish sticks. Tender on the inside, crispy on the outside, you'll love these salmon fish sticks with a parmesan crust and creamy dipping sauce. (I like them with tahini sauce or tzatziki sauce.) Baked Salmon Recipe with Garlic Cilantro Sauce This Mediterranean-style baked salmon with a delicious garlic cilantro sauce, tomatoes, and lime is ready in just 15 minutes. If you don't like cilantro, mint or basil would taste just as amazing over the salmon! Steamed Salmon with Lemon and Fresh Herbs If you've never tried steaming fish before, here is your opportunity! This recipe requires very little effort, and the result is tender, moist salmon with loads of flavor. This Mediterranean-style steamed salmon is perfect on top of a bed of Greek lemon rice or Lebanese rice. Mediterranean Blackened Salmon Recipe with Pomegranate Salsa This blackened salmon has a bold rub, both for flavor and for a delicious crust. I used a few warm spices like cumin and coriander, and even a pinch of cayenne (totally optional, if you don't like spicy food!). And the fresh pomegranate salsa with cherry tomatoes and mint complements the salmon perfectly. Easy Lime-Harissa Spicy Salmon Recipe The secret to this spicy fish is the tantalizing sauce made of fresh lime juice harissa, garlic, and honey. It's next level delicious, and so quick and easy to put together! Be sure to cover the salmon with foil while it bakes for tender, flaky fish. Additional fish FAQs
How to buy fish?
If you can, choose wild-caught fish instead of farmed. And if youâre buying the fish fresh, start by smelling the fish. While fish does tend to smell âfishyâ and a bit like the sea, it should not be a bad smell. If youâre buying a whole fish, also examine its eyes and skin. The eyes should be glossy, not dehydrated. And look for tightly adhering, shiny scales.
How do I know when my fish is ready?
As a rule of thumb, 1-inch thick fish fillets will take no more than 10 minutes to cook (longer if the fish is thicker). Fish is ready when the meat turns from translucent to opaque and flakes easily at the touch of a fork. If youâd rather not eyeball it, you can use a meat thermometer to remove the guesswork. Cooked fish will have an internal temperature of 145 degrees F, but keep in mind that, like any other protein, fish will continue cooking even after itâs removed from the heat. So, I typically cook the fish to a few degrees under its ideal temp, and let it finish cooking at room temperature.
What sides go well with fish?
One of my favorite things about fish dishes is how many sides they can be served with. Looking for a light lunch? A quick baked fish recipe with a big, fresh salad is your ticket. Wanting something a little more filling? Try serving your fish with roasted vegetables, boiled potatoes, or a grain like couscous or barley. Looking for more seafood recipes?If youâre on the hunt for stovetop pan-seared fish dishes, or other seafood recipes (such as shrimp, scallops, or calamari), check out our full selection of fish and seafood recipes. You may also likeBrowse more Mediterranean recipes 25+ Bold and Easy Fish Recipes for Any Night of the Week
These fish recipes are perfect for a wholesome fish dinner on busy weeknights. I share recipes for flaky white fish, salmon, and more! If you've ever wondered how to cook fish, this list of recipes is for you. Baked, grilled, stewed...I have it all -- with easy tips and tricks so you'll never overcook your fish again! To start, try this baked white fish with tomatoes and olives. Prepared Mediterranean-style, it's ready in about 25 minutes.
Course Dinner
Cuisine Mediterranean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 people (up to)
Calories 128.3kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 128.3kcal | Carbohydrates: 3.9g | Protein: 21g | Fat: 3g | Saturated Fat: 0.5g | Cholesterol: 48.8mg | Sodium: 286.8mg | Potassium: 587.5mg | Fiber: 1.3g | Vitamin A: 353IU | Vitamin C: 12.6mg | Calcium: 49.8mg | Iron: 1.2mg
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ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
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