11-19: Oven-Baked Red Snapper

11-19: Oven-Baked Red Snapper

Looking for an easy weeknight dinner? 11-19: Oven-Baked Red Snapper will remind you of the all-too-familiar crunchy oven-baked chicken, but with a lighter fishy twist. If you find yourself with some fish filets (red snapper not required), give this one a try.

11-19 Oven-Baked Red Snapper

Another way to look at this: a more elegant presentation of fish sticks. 🐟


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11-1: Steamed Halibut with Vermouth

11-1: Steamed Halibut with Vermouth

I had mentioned in 11-5: Lemon Pepper Scallops that we had a plan to cook more of the Fish/Seafood and Beef recipes since we had already gone through a good portion of the Chicken/Poultry, Pork, and Ground Meat/Sausage ones. Summer got busy, and not as many of those recipes got made as I had intended. I made 11-1: Steamed Halibut with Vermouth during those summer months but I never wrote about it until now (while I clear out the queue).

11-1 Steamed Halibut with Vermouth

I’ll agree with the method of cooking being excellent: the fish component came out great. I’m not a huge pea or vermouth fan so the sauce was probably not one I would repeat, but it was a well-done sauce otherwise. Technique-wise I feel like it’s definitely one of Simply Delicious‘ stronger offerings–if you’re really into 1980s-style food.


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20-15: Vary the Butter Sauces

20-15: Vary the Butter Sauces

Consider 20-15: Vary the Butter Sauces to be the advanced version of 20-13: BĂ©arnaise and Hollandaise Sauces. There’s probably something that bridges the two better (whatever 20-14 is, but I don’t have that card in my collection), so 5-4: Eggs Benedict will have to do. This set of recipes is part of the Cooking School, the back section of Simply Delicious that provides instructions in basic techniques, ingredients, and recipes that any skilled cook should be familiar with.

20-15 Vary the Butter Sauces

Like I said in 20-13: BĂ©arnaise and Hollandaise Sauces, Hollandaise and its variations comprise one  of the five mother sauces, a big part of French cuisine. Mastering it (and the others) is one of the marks of an accomplished and talented chef. I’ve always appreciated a well-made butter sauce, and these variations are intriguing–I’d be interested in eventually trying each one out.


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3-18: Shrimp Bisque

3-18: Shrimp Bisque

I’ve always been a fan of a nice seafood bisque–lobster and/or shrimp bisque on a menu always gets at least a consideration from me, if not an order. 3-18: Shrimp Bisque was a solo affair for me (cream-based things usually are), but I enjoyed every bit of it. đŸ€

3-18 Shrimp Bisque

I’ll admit it right now: I left the peas out of my version (except for the final picture plate–sorry to break the illusion), but you go right ahead and include them if you dig peas.


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11-7: Grilled Red Snapper

11-7: Grilled Red Snapper

Although I thoroughly enjoy eating fish, I don’t have a ton of experience in cooking fish. My father used to grill large-mouth bass that we caught on our summer fishing trips. This recipe, 11-7: Grilled Red Snapper definitely took me back to those times. đŸŽŁ

The recipe calls for Red Snapper, but I used the same technique with some Pacific Rockfish that we had on hand.


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11-25: Best Ever Sole Au Gratin

11-25: Best Ever Sole Au Gratin

This recipe is already setting high expectations with the title 11-25: Best Ever Sole Au Gratin, and I’m not here to completely dash those hopes. This is a pretty decent fish recipe, as those go (I’m usually wary of home-cooked fish recipes), but it’s nothing spectacular, despite Simply Delicious’ assertions. đŸŸ

11-25 Best Ever Sole Au Gratin

This one gets fancy with the piping bag and tips for the potatoes. I still haven’t replaced my piping/pastry bag set-up since it all failed during the making of 17-52: Apricot Macaroons for the holidays last year (2015). Since I’ve yet to replace it, I’ll have to get creative again.


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12-9: Pasta with Salmon and Basil

12-9: Pasta with Salmon and Basil

Another recipe attempt born of Costco sale inspiration and brought down by too much time between buying stuff and using it up. I did my best with 12-9: Pasta with Salmon and Basil, but I probably didn’t do it justice.

12-9 Pasta with Salmon and Basil

This was the only recipe in Simply Delicious that I could find that used salmon filets, not steaks. I somehow had it in my head that there were several recipes that used salmon, and so was disappointed to find that this was the only one that I was going to knock out, despite now having a few pounds of salmon.


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