I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog.

1 1/2 cups cooked rice

2 6-ounce halibut fillets

1/2 bunch parsley

1/8 small onion

1/4 cup light sour cream

1 tablespoon lemon juice

Salt and pepper to taste

8 baby carrots

2 tablespoons skim milk

1/4 teaspoon dried dill

Preheat oven to 400. Cut a 25 inch piece of parchment and place the rice in the center, roughly the size of the two pieces of fish. Top with fish. Place all the other ingredients in a small food processor and process until pureed (or you can chop the parsley, onion, and carrots and mix other ingredients with them). Pour the sauce over the fish. Fold the parchment (see Technique page of this site) and bake for 20 minutes.

The parsley gives this dish an amazing vibrant and slightly spicy flavor. It’s tastes so fresh and alive that it will wake you up!

 

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog. 1 1/2 cups cooked rice 2 6-ounce halibut fillets 1/2 bunch parsley 1/8 small onion 1/4 cup light sour cream 1 … Read more

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment!

1 salmon fillet (about 6 ounces)

1/2 cup cooked or frozen broccoli

1/2 cup frozen artichoke heart quarters, thawed

1/4 cup plain yogurt

2 tablespoons ranch dressing

salt and pepper

1 teaspoon lemon juice

1 teaspoon lime juice

2 pinches Old Bay Seasoning

Place the salmon on the parchment and top with the broccoli and artichoke hearts. Mix other ingredients in a small bowl, then pour over salmon and vegetables. Fold the parchment (See Technique page on this blog) and bake for 15-20 minutes (depending on thickness of your salmon) at 400.

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment! 1 salmon fillet (about 6 ounces) 1/2 cup cooked or frozen broccoli 1/2 cup frozen artichoke heart quarters, thawed 1/4 cup plain yogurt 2 tablespoons ranch dressing salt and pepper 1 teaspoon … Read more

From start to finish I had dinner on the table in less than 20 minutes with this really flavorful dish.

For each packet:

1 tilapia filet (about 4-6 ounces)

2 arugula leaves, center rib removed

2 tablespoons diced tomato (canned or fresh) mixed with a pinch of sugar

1/4 teaspoon capers

1/4 teaspoon Italian seasoning

salt and pepper to taste

1/3 teaspoon olive oil

1/2 teaspoon lemon juice

Place the arugula on the parchment and set the fish on top of it. Cover the fish with the other ingredients. Fold the parchment (see Technique page) and bake at 400 for 12 minutes.  Serve with some warm Italian bread and some carrots cooked with dill and you have a complete meal.

From start to finish I had dinner on the table in less than 20 minutes with this really flavorful dish. For each packet: 1 tilapia filet (about 4-6 ounces) 2 arugula leaves, center rib removed 2 tablespoons diced tomato (canned or fresh) mixed with a pinch of sugar 1/4 teaspoon capers 1/4 teaspoon Italian seasoning … Read more

It was one of those dinners where there wasn’t much to choose from, so I sort of chose everything. And the results were pretty amazing.

2 salmon fillets

1 cup snap peas

1/4 cup light sour cream

1 tbsp honey mustard

1 tbsp lime juice

4 baby carrots, minced

salt and pepper

1/4 tsp dill

Preheat oven to 400 degrees. Place the salmon on the parchment and place the peas on top and around it. Mix the other ingredients in a bowl then pour over the top. Fold the parchment and bake for 20 minutes.

It has a very interesting sweet/sour taste and is loaded with veggies so you can have a nice portion and know you’re getting lots of the good stuff.

It was one of those dinners where there wasn’t much to choose from, so I sort of chose everything. And the results were pretty amazing. 2 salmon fillets 1 cup snap peas 1/4 cup light sour cream 1 tbsp honey mustard 1 tbsp lime juice 4 baby carrots, minced salt and pepper 1/4 tsp dill … Read more

I can’t often get fresh grouper here in Buffalo, so when I spot it, I jump on it! We got to Florida every spring and I make it when we’re there and also order it in restaurants (fried grouper sandwiches…yum). I happened upon some grouper recently and snapped it up. I decided to make a simple preparation with brown butter, macadamias and a few cracker crumbs and cream. It was so delicious.

1 grouper filet

salt and pepper

1/4 tsp dried dill

2 tbsp butter

1/3 tsp lemon juice

2 tbsp chopped macadamias

6 wheat thins or similar crackers (I used an all bran version)

1 tbsp cream

parsley

Preheat the oven to 400 degrees. Place the grouper in the center of the parchment and season with salt and pepper and dill. Place the butter in a covered bowl in the microwave and cook until brown. Stir in lemon juice and chopped macadamias. Pour over the fish. Fold the parchment (see Technique page) and bake for 10 minutes. Open the packet and sprinkle the cracker crumbs on top and drizzle with the cream. Spray the top lightly with cooking spray. Return to the oven, with the packet open for 3 minutes. Garnish with chopped parsley.

I can’t often get fresh grouper here in Buffalo, so when I spot it, I jump on it! We got to Florida every spring and I make it when we’re there and also order it in restaurants (fried grouper sandwiches…yum). I happened upon some grouper recently and snapped it up. I decided to make a … Read more

No Pot Grills

Posted by Brette in Fish

It’s that time of year, when turning on the oven seems like a bad, bad idea and cooking on the grill sounds great. There are still no pots involved, so here’s what I made for dinner last night:

Grilled Cod and Green Beans with Cilantro Sauce

1 piece of cod (about 1/2 lb)

2 cups green beans

1/4 cup cilantro leaves

1 tbsp olive oil

salt and pepper

1/8 of a sweet onion

juice of 1/2 a lime

1/2 tsp honey

2 tbsp nonfat plain yogurt

Season the cod and beans with salt and pepper then grill them (use a grill tray for the beans to keep them from falling through the grates. The beans take about 12 minutes, depending on the heat of your grill (you want them to look slightly soft and browned). The cod will cook in about 10 minutes, if it is about an inch thick. Look for it to become opaque. Add all other ingredients to a mini food processor and chop. Remove food from grill and use the sauce on top.

It’s that time of year, when turning on the oven seems like a bad, bad idea and cooking on the grill sounds great. There are still no pots involved, so here’s what I made for dinner last night: Grilled Cod and Green Beans with Cilantro Sauce 1 piece of cod (about 1/2 lb) 2 cups … Read more

As I’ve mentioned before, I’ve got a freezer full of salmon from our recent Alaska trip, so coming up with new recipes for it is a must! I recently read a great cookbook called Cooking in the South by Johnnie Gabriel, who is Paula Deen’s cousin. One recipe in there is for a salmon dish with a BBQ-like sauce. I actually intended to just make that recipe, but I realized I was missing a key ingredient – ketchup! So I improvised, and here’s the result:

1 pound salmon

2 tbsp melted butter

2 tbsp tamari or soy sauce

1 tbsp yellow mustard

1 tbsp Worchestershire sauce

1/8 tsp onion powder

1/8 tsp garlic powder

4 tbsp condensed tomato soup

1 1/2 tsp apple cider vinegar

2 tbsp brown sugar

salt and pepper

Place the salmon on parchment paper (I was using one large piece, but if you have individual fillets, you can cook them together or separately). Place all the other ingredients in a glass bowl or measuring cup and microwave on high for 2 minutes. Stir it well. Pour half of the mixture over the salmon (reserving half). Fold up the parchment and bake at 400 for 25 minutes. Serve with the reserved BBQ sauce on the side.

This fed two hungry people at my house, but could definitely feed 2 adults and 2 kids who were not famished. The sauce has a great tang and sweetness to it which really complements the salmon. Serving the reserved sauce on the side allows you to add more if you like yours heavily coated in sauce.

Bookmark and Share

As I’ve mentioned before, I’ve got a freezer full of salmon from our recent Alaska trip, so coming up with new recipes for it is a must! I recently read a great cookbook called Cooking in the South by Johnnie Gabriel, who is Paula Deen’s cousin. One recipe in there is for a salmon dish … Read more

We went to Alaska this past summer. It was an amazing trip. Mr. NoPot and son caught salmon we’ve been eating. They didn’t catch any halibut, but we did have the opportunity to have fresh halibut while we were there and it was wonderful. I’m back to frozen halibut now from the grocery store, but I have a great little cookbook I picked up in Alaska called Fishes and Dishes, which inspired this recipe.

4 4 oz halibut filets
3 tsp Dijon mustard
1/2 cup light sour cream
1/2 cup plain yogurt
1/4 tsp dried minced onion
1/4 tsp dried dill
4 ounces frozen chopped spinach, squeezed dry
salt and pepper to taste

Place one filet on each piece of parchment (and remember, you can find folding instructions and other tips on the “Technique” page of this blog). In a bowl, mix all the other ingredients. Spoon 1/4 of the sauce on top of each filet. Fold the packet and bake at 400 degrees for 17 minutes. Serve with some wedges of lemon to squeeze.

I love the light creaminess of this sauce and I am also a big fan of spinach. The flavors go so well with the light flaky halibut. I loved this quick, no mess, delicious dish!

Bookmark and Share

We went to Alaska this past summer. It was an amazing trip. Mr. NoPot and son caught salmon we’ve been eating. They didn’t catch any halibut, but we did have the opportunity to have fresh halibut while we were there and it was wonderful. I’m back to frozen halibut now from the grocery store, but … Read more

If you’ve been following my blog, you know it’s all about no mess, no pot cooking. So how on earth could I make noodles? Oh, I’m excited to share this one! I was so thrilled with this method!

1 lb medium shrimp, peeled and deveined

1 single serving container (4 oz) of mandarin oranges

1 scallion, thinly sliced

1 medium garlic clove, chopped

1/4 of a broccoli head, cut into tiny florets

6 oz rice noodles

1/3 cup teriyaki sauce

1/4 cup soy sauce

Clean out your sink and place the rice noodles in it. Cover with cold water and allow to soak for 15 minutes. Remove the noodles and place in the center of a piece of parchment (I made this family style). Make a nest in the middle and place the shrimp. Top with scallions, garlic and broccoli. Pour the oranges on top, juice and all. Then drizzle the teriyaki and soy sauces, being sure you get it on the shrimp and as much of the noodles as possible.

Bake at 400 for 30 minutes. Wow! I surprised even myself with this one! No pots, no mess and a delicious Asian shrimp dish with noodles. It has a nice citrus taste and the green of the vegetables give it color and flavor. I’ll be making this one again!

*Reader favorite: Appears in The Parchment Paper Cookbook

Bookmark and Share

If you’ve been following my blog, you know it’s all about no mess, no pot cooking. So how on earth could I make noodles? Oh, I’m excited to share this one! I was so thrilled with this method! 1 lb medium shrimp, peeled and deveined 1 single serving container (4 oz) of mandarin oranges 1 … Read more

We eat a lot of salmon in this house. And since our trip to Alaska this past summer, we’re eating even more. Mr. NoPot and our son went on a salmon fishing trip and the fish they caught was flash frozen and shipped back home. I’ve got a freezer full of salmon, so we’re eating it about once a week. In the summer I usually grill it, but once the weather changes, I have to find other alternatives. Parchment paper packets is a fantastic way to cook fish. It keeps all the moisture in, cooks it evenly, and creates no mess! You’re going to love the simplicity of this and be amazed by the flavor.

Salmon with Mustard Sauce
4 individual salmon filets (5-6 oz) or one family size (1 lb to 1 1/4 lbs)
2 tbsp lemon juice
2 tbsp Dijon mustard
2 tbsp brown sugar
salt and pepper

Mix the lemon juice, mustard, and brown sugar in a small bowl. Place the salmon in the center of the parchment paper. Spoon sauce over salmon. Sprinkle with salt and pepper. Seal the packet(s). Bake at 400 degrees. If you’re making one family size filet, bake for 30 minutes. If you’re making 4 individual pieces, bake for 15 minutes.

Bookmark and Share

We eat a lot of salmon in this house. And since our trip to Alaska this past summer, we’re eating even more. Mr. NoPot and our son went on a salmon fishing trip and the fish they caught was flash frozen and shipped back home. I’ve got a freezer full of salmon, so we’re eating … Read more

no