Fillet of Sole with Spicy Cilantro Salsa

Last evening, I created a delicious dinner for myself…I spent my afternoon in the long lines of Whole Foods Market at Columbus Circle…after waiting online and fighting the New Year’s Eve crowds (at 3 PM), I was a happy camper with my fresh piece of sole, parsley, cilantro, onions, tomatoes and kale.

I created a tasty dish, quite simple, in fact…I simply cooked the fillet on the stove top, covered, with a touch of low sodium vegetable broth, sea salt and freshly ground white pepper.  Once the fillet was cooked, I served it over steamed kale and my new concoction ‘Spicy Cilantro Salsa’.

Spicy Cilantro Salsa

Ingredients

  • 1/4 cup Greek plain yogurt
  • 2 Tbsp. spicy, stone ground mustard
  • 1 small tomato, finely diced
  • 2 Tbsp. fresh cilantro, finely chopped
  • 2 Tbsp. fresh parsley, finely chopped
  • 1/4 cup sweet onion, finely chopped
  • 2 Tbsp. lemon juice
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. dulse flakes

Directions

  • Simply combine all of the above ingredients into a medium sized bowl and mix well.
  • Serve chilled or at room temperature atop fillet of sole, steamed kale and blanched sweet onions.
  • I served my sole with an additional dollop of Greek plain yogurt and salsa (gotta love the extra’s, hehe) as you can see in my picture below.
  • Enjoy!

Happy New Year Bloggies!

Parchment Halibut Fillets

Last night I decided to make use of my new box of parchment paper and create a healthy, fish dish.  The Results: Amazing! I was thrilled my parchment experiment was a success- and the delicate fish flavor with veggies compliments any palate.

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Ingredients

  • 1 Halibut fillet
  • Asparagus
  • 1 small Orange
  • Parchment Paper (15 x 15 piece)
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Olive Oil
  • Fresh Rosemary
  • Nu-Salt and Pepper
  • Greek Yogurt (Topping)
  • Slivered Almonds

Directions

  • Pre-heat oven to 400 degrees.
  • Place parchment paper square on a baking sheet
  • Slice orange into thin, disk-like slivers and place on parchment paper
  • Place fillet in the center on top of the orange slices and arrange asparagus around the fillet
  • Pour olive oil and lemon juice over the fish, along with a sprinkle of Nu-Salt and pepper
  • Place fresh rosemary and slivered almonds atop and along side the fillet
  • Fold parchment paper over fish and asparagus, folding and crimping edges tightly to seal the filing completely
  • Bake for 15 minutes
  • Slide packet onto serving plate and enjoy with a nice dollop of Greek yogurt!

 I love baking fish with parchment paper…it’s such a fun way to make a meal.  Do you have any favorite fish recipes using parchment paper?