Lemon and Thyme Pan Seared Ocean Perch

We love fish.  Just about every kind fixed just about any way.  Today we went with a pan seared ocean perch.  Just a simple seasoning and a little olive oil.  Good texture, not a very “fishy” fish,  and it’s quick and easy to make.

  • 1 pound perch fillets
  • 2 Tbs olive oil
  • salt, pepper, thyme
  • 1 lemon

Heat olive oil in large skillet over medium high heat.  Season fish with salt, pepper, and thyme.  Add seasoned fish to skillet and cook for about 3 minutes each side until cooked through.

While cooking sprinkle with the zest of one lemon and finish by squeeze juice of half the lemon on top.

Enjoy ~ Kimberly

Lemon Thyme Mahi Mahi

I realized today I haven’t posted many fish techniques.  We have seafood and fish quite a bit but apparently I’ve not documented many recipes.  Today we went with a pan seared and steamed approach.  I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful.  Thyme always brings up a nostalgic sort of feeling when I smell it warming.  I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!

Lemon Thyme Mahi Mahi

  • 2 Mahi Mahi fillets about 5 o.z. each
  • 1 tsp olive  oil
  • salt, pepper, and paprika
  • zest of one lemon
  • juice of half a lemon
  • 1 tsp thyme
  • 2 Tbs butter

Warm non-stick skillet over medium high heat.  Add olive oil.  Season fish with salt, pepper, and paprika.

Add to hot skillet; cook for about 2 minutes.  Flip over and cook an additional minute.  Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner.  Allow to steam for an additional 2 minutes before serving.  Pour pan juices over fish.

Enjoy ~ Kimberly

Stuffed Chicken Breast ….. seared, poached, and smothered with mushroom sauce

I decided to make stuffed chicken breast for lunch today.  I didn’t feel like going to the grocery so I opted to use what I had on hand.  I went with a mushroom stuffing.  I had picked up extra mushrooms when I was making the lamb and barley soup and knew they would come in handy soon.  I prefer the cremini mushrooms over the white button mushrooms; but sliced button mushrooms were on sale this week and I love a bargain. My execution wasn’t perfect.  I was a tad aggressive when flattening the chicken breast and I didn’t take the time to roll it perfectly and tie it closed; but the end result was delicious. Once smothered in sauce no one will ever know it wasn’t perfectly beautiful!

Stuffed Chicken Breast ….. seared, poached, and smothered with mushroom sauce

  • 8 o.z. mushrooms – sliced
  • 1 Tbs butter
  • 2 chicken breasts – boneless
  • 1/4 cup onion
  • 2 cloves garlic
  • 1/2 cup bread cubes – I used a crusty Italian bread I had left over
  • 1 cup chicken stock
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 2 tsp cornstarch
  • 1 Tbs water

Melt butter in medium skillet.   Dice 1/2 cup of the mushroom and add to skillet.  Stir in onion and garlic and sauté until tender.  About 5 – 10 minutes.

Remove from heat and stir in bread cubes and 1/2 cup of the chicken broth.  Season with salt and pepper if desired.

Allow to cool.  Meanwhile pound chicken breast flat with meat mallet or favorite implement (I use a flat-bottomed cup).

Divide stuffing between breasts and roll up.  Secure with twine or toothpicks if desired.

Add olive oil to skillet and sear 3 – 4 each side.

Add mushrooms and remaining chicken stock.  Cover and simmer over medium low heat for about 15 minutes or until cooked through.  Remove chicken from skillet and allow to rest 4 – 5 minutes before slicing.  Mix together cornstarch and water; bring mushrooms and broth to boil; stir in cornstarch mixture until thickened.  Slice chicken breast and pour sauce over top.

Enjoy ~ Kimberly