Fried lemon Dover Sole

I'm one of those people that LOVES seafood…as long as it doesn't taste too fishy.  I like to marinade, drench, and fry my fish to mask that possible fishy flavor.  I know the fishy taste depends on the freshness and variety of fish, but just to be safe…I'll add more sauce ;o)

One of my favorite fish to eat is Dover Sole.  My mom introduced me to this recipe, and I loved its creamy buttery taste and texture! Over the past couple years I've altered a few things for my own taste preferences.

Ingredients:

1-1.5 Pounds of fresh Dover Sole (it's a white meat fish, thinly filleted)

~1.5 Cups flour

~3 eggs

~1 Cup regular breadcrumbs

~1 Cup Panko bread crumbs

~1 Tbsp lemon pepper

~1/2 Tbsp garlic powder

Olive Oil (or vegetable oil)

~ 4 Tbsp butter

1 Lemon

Let's Cook!

1. Place flour in a bowl large enough for the fish.  Crack the eggs into their own bowl large enough for the fish and mix them with a splash of water or milk.  Add the Panko and regular breadcrumbs to a third bowl, mixing them with the lemon pepper and garlic powder.

2. Place oil in frying pan, covering the bottom about 1/4 inch.  Turn to medium-medium/high heat (you may need to experiment with the temperature of your stove.

3.  Take each fillet and cover with flour, then egg mixture, then bread crumb mixture.  Drop into frying pan and fry about 2 min on each side or until golden brown.  This fish is very delicate and flakes easily, so pull it out carefully.  Repeat these steps for each fillet, setting aside on a pan or plate.  

4.  Melt butter in a bowl and squeeze lemon into the butter (half or whole, depends on your liking).  Brush each fillet with the butter/lemon mixture.

5. Tips: If you aren't going to eat the fish right away keep warm in oven.  Heat oven to lowest heat, that's usually around 170 degrees.  Cover plate of fish with foil to keep from drying out in the oven.  I typically serve this with a pesto pasta and veggies.

Salmon Lettuce Wraps

I threw these delicious wraps together one day in order to use up some left over salmon and rice.  It ended up being a winner!  The Asian flavors with the fresh crunch of a lettuce wrap are a perfect combo, and it's pretty healthy too!!  Little prep required!

Ingredients:

2 small salmon fillets

2 tbsp Soyaki sauce (find this at Trader Joe's)

2 tbsp liquid aminos (soy sauce alternative found at natural markets such as Sprouts)

2 tbsp honey

Bibb lettuce

1 cup brown rice (or white rice, or quinoa)

1/2 avocado

2 tbsp miso dressing (find this at Costco)

Let's cook:

1. Preheat oven to 350 degrees.  Place salmon fillets in glass baking dish.  Drizzle each fillet with the Soyaki, honey & liquid aminos.  Bake for about 15 min.  Bake time will depend on the size of your fillets, fish will "flake" off with a fork when done.

2.  Fill desired amount of wraps with about 1/4-1/2 cup of cooked rice or quinoa.

3.  Flake the cooked salmon into the wraps, top with a few slices of avocado, drizzle miso dressing on top.

4. Enjoy!