Tuesday, January 25, 2011

Dover Sole with lemon butter dill sauce, quinoa, brussell sprouts, grilled asparagus

Pan fried Dover Sole with a lemon butter dill sauce, Imperial quinoa, roasted brussel sprouts, and grilled aspargas.
It was a tough day.  Well, accept for my swim.  I was ready to do a BOC (bowl of cereal) and hunker down for the night, when I decided, you know what?  I'm making something.  Dang, and it turned out pretty good!  I had some dover sole in the freezer, and I just got some more brussel sprouts, and asparagus, and Moira noticed some Imperial quinoa in the cupboard.  As it turns out, there's quite a bit to it, but everything was fast and easy to make.

Serves 4  Time: 45 minutes, less if you are fast

Dover Sole with lemon butter dill sauce

1 pound dover sole fillets, thawed and dry with a paper towel
2 Tbsp olive oil

Heat the oil in a large saute pan.  Saute the fish to brown at medium heat,
about 4-5 minutes each side.

Lemon butter dill sauce
2 Tbsp melted butter
1/2 juice of meyer lemon
2-3 dashes dill

Warm the butter to liquid.  Add lemon juice and dill.  Stir
and drizzle over the fish.

1 cup imperial quinoa
2 cups water

Put the water and quinoa in a pot.  Bring to boil and reduce to simmer.  The quinoa is done when the water is absorbed, about 20 minutes.

Roasted Brussel Sprouts
1 pound Brussel sprouts
2 Tbsp olive oil

Cut off nub and take off any leaves that don't look green
slice in half
put in a bowl, drizzle with olive oil, salt and pepper
spread on a cookie sheet or jelly roll pan

bake at 400 deg F for 20 minutes

Grilled Asparagus
1 pound fresh asparagus
2 Tbsp olive oil

Break off woody part of the asparagus.  It's about the bottom inch or two.  Drizzle with olive oil, salt and pepper. Toss to distribute the oil.  Grill, turning once, about 15 minutes until tips are just brown.

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