Shrimp Stuffed Sole with Caper Butter Sauce

I felt like making a special dinner tonight …. will be away for 9 days without Grant, in Phoenix.  Nope, not for shopping, or golf, or even the spring training going on at the ball diamonds.  No, Hayley is having surgery again, and we are putting our trust and all our hope in the physicians that we have grown to know and love at the Mayo Clinic.  

I often make a rolled, stufed sole dinner but this one was so delicious it had to get on the blog before I forget what I did … something I am known for….

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Serves 2, but of course, feel free to adjust for however many people you are serving.

Preheat oven to 350

2 good sized sole fillets (of the same size)

4 large fresh shrimp (or prawn)

1 shallot (minced)

2 tbsp capers

1 tbsp fresh lemon juice

1/4 cup bread crumbs

2 tbsp freshly chopped parsley (or whatever herb you have on hand that you feel like using)

1 tbsp olive oil

butter

In a small saucepan soften minced shallot in 1 tbsp olive oil, and 1 tbsp butter.  When softened, remove half the shallots to a small bowl.  To the rest of the shallots, add 2 tbsp good, dry white wine and 1 tbsp white wine vinegar.  Allow to cook just enough to reduce a bit, and add the capers.  Add another 1 tbsp of butter and allow to keep warm.

To the reserved shallots add the bread crumbs, salt and pepper to taste and 1 tbsp chopped fresh parsley.

Season the sole fillet with salt and pepper, lay the shrimp/prawn down at the thick end and sprinkle the bread crumb mixture on.  Roll up tightly and allow to rest.

Heat an oven proof saute pan, melt a little butter with oil and gently place the rolled fillets in.  Place in preheated oven (350) and cook for 25 minutes.  Be watchful for this – depending on the size of your fish, and your stuffing, it could take as little as 20 minutes, or as much as 30.  Do not overcook your fish – as soon as it flakes easily it is done.

Remove from heat, stir the remaining parsley into the butter caper sauce, and season with freshly squeezed lemon juice and adjust seasonings with salt and pepper.  Drizzle over the fish.

Citrus Marinated Chicken

Chicken thighs that have been marinated for at least 24 hours are perfect for grilling

6-8 chicken thighs

1 generous tbsp dijon mustard

2 garlic cloves, minced

1/2 lemon, sliced

1/2 lime, sliced

1 tbsp freshly chopped herbs, i.e, basil, rosemary, parsley – experiment…

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

Put all marinade ingredients in ziplock bag and give it a good squish.  Once all ingredients are smooth, add the chicken and marinate – the longer the better.

Grill and enjoy!  Serve with freshly sliced lemon/lime and chives.

Perfect with Orzo Greek Pasta

Orzo Greek Pasta

I think all pasta recipes are really just a starting point …. I felt like a greek inspired pasta dish tonight so it was off to my favorite deli.

good quality olive oil (I prefer unfiltered)

2 cups raw dried orzo pasta

1/2 cup diced fire roasted tomatoes (canned is fine if they are really good quality)

1/2 cup crumbled feta

1/2 cup sliced kalamata olives

1/2 cup diced canned artichokes

While the pasta is cooking, prepare the tomatoes, feta, olives, and artichokes.  Drain the pasta, (reserving a bit of the cooking liquid in case the pasta needs it later).

Once pasta is cooked, toss with remaining ingredients and finish with:

freshly chopped chives, freshly minced basil leaves, a generous splash of olive oil, and salt and pepper  (if you like lemon give it a generous squeeze now also)

Serve with citrus marinated chicken, grilled eggplant and maybe even some roasted fennel for a mouth watering, but quick and easy dinner.

Toss well, taste and adjust seasonings.Image