Recipes in this category: Stuffed Sole Fillets with Citrus Herb Butter Grilled White King Salmon with Tomato and Feta Citrus Herb Shrimp Sauce

Stuffed Sole Fillets with Citrus Herb Butter

“The balance of herbs, shallots and lemon compliments the delicate
flavor of this fish dish.”

preparation time: 25 minutes
cook time: 25 minutes
yield: 6 servings

Ingredients

2 1/4 pounds sole fillets (12 small)
8 ounces Citrus Herb Gourmet butter
1-10 ounce package of frozen chopped spinach (thawed out to room temperature)
½ cup heavy cream
2/3 cup shredded parmesan cheese
2 teaspoons cornstarch
2 teaspoons warm water
¼ teaspoon freshly ground black pepper

Preparation

• Preheat oven to 375 degrees F.
• Place 2 ounces of the Citrus Herb butter to a large sized skillet over medium heat.
• Place spinach in a colander and squeeze out all of the excess water using the back of a large spoon.
• Place the spinach into the skillet along with the heavy cream. Stir to combine these ingredients.
• Bring this to a slow boil over medium high heat.
• Combine the cornstarch and water into a separate small bowl.
• Add this to the skillet stirring rapidly until the spinach mixture starts to thicken up.
• Turn the heat down to low and stir in the parmesan cheese and black pepper. Let this cook for an additional 3 minutes.
• Remove from heat, set aside to cool down to room temperature. (We recommend preparing the stuffing a day in advance. It is easier to work with when it is cold.)
• Lay out the sole filets onto a working surface.
• Place 2 ounces of the stuffing onto the widest part of each sole filet.
• Roll each fillet up into a log shaped portion.
• Place each portion seam-side down onto a baking sheet greased with butter. You should have enough stuffing for 12 portions.
• Bake for 25 to 30 minutes, or until fish is just cooked through.
• Place the other 6 ounces of Citrus Herb butter into a small saucepan. Melt the butter over low heat until warm.
• Place the sole portions onto serving plates and spoon additional warm Citrus Herb butter over each serving.
• Garnish with lemon wedges and fresh dill sprigs if desired.

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Grilled White King Salmon with Tomato and Feta Citrus Herb Shrimp Sauce

preparation time: 25 minutes
cook time: 10 minutes
yield: 4 servings

Ingredients

4 – 6 ounce portions center-cut white king salmon fillets with skin
1 ounce olive oil
salt and pepper
5 ounces Citrus Herb Gourmet butter
8 ounces bay shrimp
1 cup roma tomatoes seeded and diced ¼ inch (about two tomatoes)
1/2 cup vegetable or seafood broth
1 tablespoon cornstarch
1 tablespoon warm water
2/3 cup feta cheese crumbles
2 tablespoons finely sliced chives

Preparation

• For salmon:
• Preheat Barbeque grill to medium-high heat.
• Brush both sides of salmon filets with olive oil.
• Season filets with salt and pepper.
• Place salmon filets on the hot grill and cook about four minutes on each side, or until fish filets are just cooked through. Do not over cook.
  
  
• For Sauce:
• Pre-heat a large skillet to medium-high heat on the stovetop.
• Place 1 ounce of the butter in the skillet. Add the shrimp, diced tomatoes and broth. Bring to a boil.
• In a separate bowl combine the cornstarch with the warm water. Add this to the skillet whisking until the shrimp mixture thickens up. Turn the heat down to a simmer.
• Stir the remaining 4 ounces of butter into the sauce. Stir in the feta cheese and chives.
• Remove the skin from the salmon portions and place onto serving plates.
• Spoon enough warm sauce over each serving to cover half of each salmon portion.
• Garnish with lemon wedges and fresh chive sprigs if desired.

 

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