We’re always game for more fast and easy dinner ideas, and this is one to bookmark to make on repeat. Brown sugar salmon is simple and comes together quickly with just a few pantry ingredients! It’s a fun trick to whip out for a weeknight meal or when you’re entertaining guests, and it comes together in a flash. We like broiling the salmon to make it even quicker than baking! Here are a few notes on how to put it together.

Ingredients in brown sugar salmon

This brown sugar salmon recipe features a simple glaze featuring brown sugar, Dijon mustard and seasonings. It’s based on a concept where you simply mix equal parts brown sugar and mustard and paint it onto salmon, but we adapted it a few tweaks and extra seasonings to really make the flavors shine. The ingredients you need for brown sugar glazed salmon are:

• Salmon fillets, wild caught if possible
• Brown sugar
• Dijon mustard
• Olive oil
• Onion and garlic powder
• Salt and pepper

Tips for buying salmon

The most important thing when it comes to making salmon is the quality of the piece of fish. The type of salmon you can buy varies greatly. The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: which isn’t harmful but just doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Try to find something that looks like the fillets in this photo.
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste fishy).
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)

How to cook brown sugar salmon

This brown sugar salmon recipe is quick and simple, partially because it uses a very fast cooking technique: broiling! Broiled salmon is efficient because it skips the oven preheating time, and the fish can cook in about 10 minutes. Here are a few tips for broiling brown sugar salmon:

• Allow the salmon to come to room temperature before cooking. This can take 20 to 30 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. This makes it browned on the outside but still cold on the inside.
• Remember the thickness determines the cook time. Very thin salmon can broil in just 5 minutes, but for this recipe we recommend a thicker piece. 1-inch salmon takes 8 to 11 minutes to broil.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time!

How to know when salmon is done

The best way to know when salmon is done is to use a food thermometer! The internal temperature of the fish should measure 125 to 130°F in the thickest part of the salmon. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Don’t have a food thermometer? You can use visual cues. Cook until the fish is just tender and pink at the center; it should also flake with a fork. It’s easy to overcook salmon, so the best way to measure is with a thermometer.

Alternate method: grilled brown sugar salmon

You can also make this brown sugar salmon recipe as grilled salmon! In the summer, it’s our favorite way to make it. Use the method in this Marinated Grilled Salmon to transform this recipe by doing the following:

• Make the glaze as listed in the recipe below.
• Place the salmon in a large dish or container skin side up, and pour in the brown sugar glaze. Marinade for at least 30 minutes at room temperature.
• Place the salmon on a baking sheet. Brush it liberally with the marinade and discard any marinade. Sprinkle with the kosher salt (split between the fillets) and fresh ground pepper.
• Grill the salmon over indirect heat skin side up for 3 to 5 minutes, until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130°F. Allow to rest for a few minutes, then serve.

More salmon recipes

And that’s it! Let us know what you think of this brown sugar glazed salmon recipe in the comments below. Need more inspiration? Here are a few more salmon recipes you might enjoy:

• Whip up a Salmon Rice Crunch Bowl
• Make spinach artichoke Stuffed Salmon
• Try this fun and easy Marinaded Salmon
• Go for simple and delicious Salmon Croquettes with canned salmon

01

Salmon Rice Crunch Bowl

02

Stuffed Salmon

03

Easy Salmon Marinade

04

25 Easy Salmon Recipes

This brown sugar glazed salmon recipe is…

Dairy-free and gluten-free.

Brown Sugar Salmon

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• Author: Sonja Overhiser

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Description

This brown sugar salmon recipe features a flavor-popping glaze that takes this fish to the next level! An ideal fast and easy dinner idea.

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Ingredients

• 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
• ¾ teaspoon kosher salt
• Freshly ground black pepper
• ¼ cup light brown sugar, tightly packed
• 2 tablespoons Dijon mustard
• ½ tablespoon olive oil
• ½ tablespoon warm water
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

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Instructions

1. For best results, allow the salmon to come to room temperature before preparing the recipe (about 20 minutes).
2. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
3. In a medium bowl, mix together the light brown sugar, Dijon mustard, olive oil, water, onion powder, and garlic powder. Use a pastry brush to the glaze on the top of the salmon. Add a few grinds of fresh ground black pepper.
4. Broil (on a center rack if possible) for about 8 to 11 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Broil about 5 minutes for very thin salmon. Keep an eye on it because it can brown quickly. Serve immediately.

A Couple Cooks - Recipes worth repeating.

Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.

Ingredients in corn fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.

There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:

• Fresh corn (or canned)
• Green onion
• Eggs
• Milk
• All-purpose flour
• Cornmeal
• Sugar
• Baking powder
• Garlic powder
• Kosher salt
• Oil, for frying

Fresh corn vs canned

The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).

We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.

Tips for frying corn fritters

This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:

• Add just enough oil to cover the bottom of the pan. The corn fritters are pretty thin, so you can get away with a moderate amount of oil.
• The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
• Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
• Remove the fritters to a baking rack. This helps them cool without getting soggy on the bottom.
• Sprinkle with extra salt before serving. We like a sprinkle of flaky sea salt to really make the flavors pop!

Storage and make-ahead info

One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.

Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.

Sauce ideas for corn fritters

How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:

• Sour cream
• Garlic aioli, a punchy, pungent creamy sauce
• Remoulade sauce, a French sauce made with mayo, capers and spices
• Ranch dressing, that classic American dip
• Cilantro sauce, a creamy, bright green sauce
• Pesto aioli, bursting with basil
• Sour cream sauce, a spiced, saucy version
• Chipotle aioli, a dip with a little kick

More corn recipes

Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:

• Mix up a zingy Corn Salsa or go for creamy Corn Dip
• Try classic Creamed Corn
• Make Classic Corn Salad or Grilled Corn Salad
• Fire up the grill for Grilled Corn or Elote

01

Corn Salsa

02

Creamed Corn

03

How to Grill Corn on the Cob (3 Ways!)

04

Classic Corn Salad

This corn fritters recipe is…

Vegetarian.

Easy Corn Fritters

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12

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Description

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

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Ingredients

• 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
• 1 green onion, thinly sliced
• 2 eggs
• ¾ cup milk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 ½ tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
• Olive oil or neutral oil, for frying
• Flaky sea salt, for garnish (or more kosher salt)
• Parsley, for garnish
• Sour cream or garlic aioli, for serving (or see Sauces section above)

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Instructions

1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
2. In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Corn fritters, corn fritter recipe

A Couple Cooks - Recipes worth repeating.

Need dinnertime inspiration? Cozy up to a bowl of these creamy, zingy peanut noodles! This is one of our favorite fresh, easy dinner recipes and it comes together in less than 30 minutes. The peanut butter sauce is lusciously creamy, bursting with flavor from soy sauce, fresh lime juice and honey or maple syrup. Mix it together with luscious noodle strands and crunchy veggies and top with loads of fresh cilantro and crunchy peanuts. You’ll never want the bowl to end!

Ingredients in this peanut noodles recipe

There are many ways to make peanut noodles: here’s our favorite way to do it! It starts with a simple 5-ingredient peanut sauce and a handful of vegetables. For the noodles, you can use whatever type of long noodles you like! We used udon, but you can use soba or substitute rice noodles for a gluten-free option. It even works with spaghetti in a pinch! Here are the ingredients for this peanut noodles recipe:

• Udon or rice noodles (or noodles of choice)
• Creamy peanut butter
• Soy sauce (or tamari or coconut aminos)
• Sriracha hot sauce
• Lime juice
• Maple syrup or honey
• Neutral oil
• Carrots
• Red pepper
• Green onions
• Snap peas
• Cilantro, for garnish (optional)
• Chopped peanuts, for garnish (optional)

Rinse your noodles to remove starch

Here’s an important note about cooking this recipe: rinse the noodles after they’re done cooking! Rinsing pasta is not required for something like Italian spaghetti or penne. But for udon, soba and rice noodles, rinsing is helpful to remove the starch that builds up during cooking.

If you don’t rinse, the noodles can become very gummy and mushy, absorbing the sauce and becoming dry instead of saucy. Rinse your noodles after cooking, and you’ll notice a big difference.

Protein adders for peanut noodles

This peanut noodles recipe is very simple: stir together the peanut sauce, cook the noodles, cook the veggies, and stir it all together! On its own, it’s a tasty vegan dinner recipe. Because it doesn’t have a protein other than the peanut butter, you may want to add more protein to make it more filling. Here are a few ideas:

• Tofu: Top with our easy Baked Tofu or Marinated Tofu!
• Edamame: Try it with Easy Edamame or Spicy Edamame.
• Egg: Top with a fried egg or soft boiled egg. Dinner, solved!
• Shrimp: Add quick and healthy Sauteed Shrimp.
• Salmon: Serve it with or as a side dish for Honey Garlic Salmon.

Storage info

These peanut noodles are best the day they are made, because the creamy sauce smothers the pasta best when it is piping hot! When you refrigerate peanut sauce, it becomes very thick and solid (just like peanut butter does in the refrigerator).

You can store the noodles for up to 2 days refrigerated. Before serving, reheat them on the stovetop and add a splash of water or lime juice to make the sauce creamy again. You may also want to add a few pinches of salt or a little soy sauce to enhance the flavors.

Diet variations

This peanut noodles recipe is versatile and can flex to meet many dietary needs. Here’s how to adjust the recipe:

• Dairy-free and plant-based: Make the recipe below
• Vegan: Use maple syrup instead of honey
• Gluten-free: Use rice noodles and tamari instead of soy sauce

More easy dinner recipes

This peanut noodles recipe is an easy dinner recipe that’s ready in under 30 minutes (that also happens to be a vegan dinner!). Here are a few more quick and easy plant-packed dinner recipes you might enjoy:

• Make this Vegan Stir Fry
• Mix up Easy Lettuce Wraps
• Try Spinach Tortellini Soup or Tofu Soup with Spinach
• Opt for Quick Soba Noodles
• Make for Easy Chickpea Tacos

01

Vegan Stir Fry

02

Easy Lettuce Wraps

03

Spinach Tortellini Soup

04

Quick Chickpea Tacos

This peanut noodles recipe is…

Vegetarian, dairy-free, plant-based and vegan. For gluten-free, use tamari and rice noodles.

Peanut Noodles

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This peanut noodles recipe makes a fresh and simple meal! The bowl stars creamy peanut butter sauce, crunchy veggies, cilantro, and lime.

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Ingredients

• 12 ounces dry udon, soba or rice noodles
• 6 tablespoons creamy peanut butter
• 1 ½ tablespoon soy sauce (or tamari or coconut aminos)
• 1 ½ teaspoon Sriracha hot sauce
• 3 tablespoons fresh lime juice, plus more for garnish if desired
• 1 tablespoon pure maple syrup or honey
• 6 tablespoons water
• 2 tablespoons neutral oil
• 2 carrots, thinly sliced
• 1 red pepper, thinly sliced
• 3 green onions, thinly sliced
• 6 ounces snap peas
• 1 teaspoon kosher salt, divided
• 1 handful fresh cilantro, for garnish
• Chopped peanuts, for garnish (optional)

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Instructions

1. Cook the noodles according to the package instructions. Drain and rinse under cold water (this removes extra starch so the noodles don’t become gummy).
2. In a medium bowl, stir together the peanut butter, soy sauce, Sriracha, lime juice, honey, and water.
3. In a large skillet, heat the oil over high heat. Add the vegetables and ½ teaspoon kosher salt and sauté for 1 to 2 minutes, until just tender and lightly charred.
4. Remove the heat. Add the cooked noodles, sauce, and the remaining ½ teaspoon kosher salt to the pan and stir to combine. Add 2 tablespoons or so of water and apply heat it until it becomes smooth and saucy.
5. Serve topped with torn fresh cilantro leaves, chopped peanuts and lime wedges, if desired. The dish tastes best the day it is made, but leftovers store up to 2 days and are best reheated (the sauce turns thick when cold, so reheat on the stovetop with a splash of water or lime juice and a pinch or two of salt).

• Category: Main dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Keywords: Peanut noodles, peanut butter noodles, peanut noodles recipe, peanut sauce noodles

A Couple Cooks - Recipes worth repeating.

When it comes to classic French dishes, there’s nothing better than the carefree vibe of the great Nicoise salad. This Mediterranean main dish salad is colorful, light yet satisfying, and absolutely perfect for summer. Boiled eggs, green beans, olives, tomatoes, and tangy potato salad sit on crunchy lettuce, then they’re smothered a zesty lemon dressing. Eat it al fresco with a glass of wine in hand and you’ll be transported to the South of France!

What is Nicoise salad?

Nicoise salad (Salade Niçoise in French) is a composed French salad served as a main dish, featuring tuna, potatoes, blanched green beans, olives, tomatoes, hard boiled eggs, a vinaigrette salad dressing. In French, it means “salad from Nice, France” and it’s a classic dish from the Southern coast. Because it’s packed with protein, it’s filling and incredibly satisfying.

How to pronounce Niçoise? Say “sah-LAHD nee-SWAZ.”

This salad is one of our absolute favorites for summer entertaining because it’s easy to make ahead and has the perfect laid back, summer vibes. We could eat this every day! It’s ideal for patio meals with a crisp white wine, a spritz, or a French cocktail (maybe a Pastis?).

Ingredients in Nicoise salad

Eating our first Nicoise salad in Paris cemented this French classic in our repertoire. This recipe is an adaptation of Julia Child’s rendition of the French standard. What makes it so impressive is the potatoes: her French potato salad is the base for the potatoes and it’s so delicious you won’t be able to keep from sneaking bites! Here’s what’s in a classic Nicoise salad recipe:

1. Tuna: Tuna is traditional in Nicoise salad: this dish is not the same without it! You can also use other proteins: white beans, grilled tofu, or make salmon Nicoise salad! You can also try it with Seared Tuna as a variation.
2. Hard boiled eggs: Make perfect stovetop hard boiled eggs, steamed eggs, or try them in the Instant Pot.
3. Green beans: This salad calls for blanched green beans, a cooking method that makes them tender and bright green.
4. French potato salad: Here’s the best part! Use red potatoes to make a French potato salad with shallot, capers, and a vinaigrette dressing.
5. Olives: Olives are key to the briny, salty flavor. Look for Niçoise olives if you can find them, or use Kalamata. (If desired, you can also add a few caper berries.)
6. Tomatoes: Either cherry tomatoes or wedges of large tomatoes work here.
7. Butter lettuce: Crisp Bibb or butter lettuce serves as a base for the flavors.
8. Lemon vinaigrette dressing: A zingy lemon vinaigrette salad dressing ties everything together.

Tips for prep

This Nicoise salad recipe is easy to make, but there are quite a bit of elements to prepare. Luckily, you can make a lot of the components at the same time or ahead of time, and you can prep it all before serving (nothing needs to be done right before serving aside from plating). Here are a few tips for advanced prep:

• Make the hard boiled eggs in advance. Eggs are ideal for advanced prep: simply refrigerate until serving. You can also find pre-packaged hard boiled eggs at some grocery stores, which makes this recipe a breeze.
• Make the dressing in advance. The Nicoise salad dressing is simple to prep ahead; refrigerate and allow to come to room temperature before serving.
• Blanch the green beans in advance. Blanch the green beans up to 5 days in advance and refrigerate until serving.
• Make the potato salad in advance. The French potato salad stays good 4 to 5 days if you prep it before hand; refrigerate until serving.

Pick even 1 or 2 of these items to make in advance, and it makes for a much simpler prep the day of. If you decide to make it all in one evening, it’s nice to have a friend or partner to help!

How to serve Nicoise salad

Nicoise salad is the perfect spring salad or summer meal for enjoying al fresco. It screams for a glass of white wine or rosé (or even frozen rosé?), a Lillet spritz, or a Pastis. Serve it with a starter of crostini or a side of crusty bread, and you’ve got patio meal perfection.

Diet variations

Want to make vegetarian nicoise salad? Tuna is traditional for Nicoise salad, but for a vegetarian salad you can omit it and use white beans or tofu. Or, you can simply omit the extra protein: the potatoes and hard boiled eggs make it a filling vegetarian salad.

Want to make it vegan? Use seasoned tofu instead of tuna! We recommend Quick Tofu Crumbles.

More dinner salad recipes

There’s nothing better than a great main dish salad in the summer! Here are a few more main dish salads that work for dinner:

• Try Vegetarian Cobb Salad
• Go for fresh Smoked Salmon Salad or Salmon Nicoise Salad
• Grab a tasty Grilled Shrimp Salad
• Opt for Falafel Salad

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Vegetarian Cobb Salad

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Smoked Salmon Salad

03

Grilled Shrimp Salad

04

Salmon Nicoise Salad

This salad Nicoise recipe is…

Gluten free and pescatarian.

Classic Niçoise Salad

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★★★★★

4.8 from 4 reviews

• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4

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Description

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.

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Ingredients

• 8 eggs
• 1 1/2 pounds baby red potatoes
• 1 pound fresh green beans
• 1 small shallot (2 tablespoons minced)
• 2 tablespoons white wine vinegar
• ¾ teaspoon kosher salt, divided
• 2 tablespoons capers
• ½ tablespoon fresh parsley
• 7 tablespoons olive oil, divided
• ½ cup Nicoise or Kalamata olives
• 1 pint cherry tomatoes or 1 large tomato
• 2 cans tuna, packed in oil or water
• 1 head Bibb lettuce (aka butter lettuce)
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 small garlic clove, minced

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Instructions

1. Cook the hard boiled eggs: Follow the instructions to make the Hard Boiled Eggs or Steamed Hard Boiled Eggs, or complete this step in advance and refrigerate.
2. Boil the potatoes: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.
3. Blanch the beans: Cut the ends off the beans. Bring a separate medium pot of water to a boil with ½ tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
4. Finish the potatoes: While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.
5. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.
6. Prep the salad ingredients: Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.
7. Prep the tuna: Drain the tuna and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt.
8. Serve: To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, tuna, and olives. Drizzle with the dressing and serve.

• Category: Main dish
• Method: Stovetop
• Cuisine: French
• Diet: Gluten Free

Keywords: Nicoise salad, salad nicoise, nicoise salad recipe, salade nicoise

A Couple Cooks - Recipes worth repeating.

Got zucchini? Here’s a great recipe for using up this tasty summer vegetable: Zucchini Fritters! These savory pancakes are seasoned with herbs and Parmesan cheese, then fried up in a skillet until golden brown. Eat them warm and lightly salted, dunked in a creamy dipping sauce like tzatziki or remoulade. They make the best fun appetizer or a tasty simple dinner, paired with a few summer salads. They disappeared in a flash over here!

Ingredients in zucchini fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten in cuisines around the world, and they can be sweet or savory. Zucchini fritters are commonly eaten in the summer when zucchini is abundant. You can deep fry them, but we’ve found it’s easiest to pan fry them in a bit of olive oil. They come out salty and golden brown! Here’s what you’ll need:

• Zucchini
• Egg
• Garlic
• Flour
• Parmesan cheese
• Dried dill, onion powder, salt, and pepper
• Baking powder
• Olive oil, for frying

The trick to zucchini fritters

Here’s the thing about zucchini: it’s full of water (in fact, zucchini is 94% water). Add too much water to a fritter, and it comes out gloppy and soggy! So you’ll need to use a trick for zucchini fritters:

• Shred the zucchini, add salt, and wait 10 minutes. The salt helps to pull moisture from the zucchini. It also helps to season the shreds, making for better flavor.
• Then, squeeze all moisture from the zucchini. First wring it out using your hands, then finish it up by squeezing with a paper towel or clean dish towel.

Tips for frying

If you’ve never fried fritters before, it does take a little practice! Just like making pancakes, the first fritter might not turn out perfectly: and that’s expected. Here are a few tips for this recipe to get your zucchini fritters crisped and golden brown:

• Add just enough oil to cover the bottom of the pan. The zucchini fritters are pretty thin, so you can get away with a moderate amount of oil.
• The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
• Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.

Remove the fritters to a paper-towel lined plate and taste. If you’d like, you can sprinkle with a little extra salt before serving.

Sauces for zucchini fritters

Zucchini fritters are great as is, but they’re even tastier when dipped or slathered in a creamy dipping sauce. There are lots of options here! Our favorite is tzatziki, that creamy Greek yogurt cucumber sauce. But there are many more ideas! Here are a few:

1. Tzatziki: This Greek yogurt cucumber sauce is perfect for dipping
2. Remoulade: Remoulade is mayonnaise-based, so it’s a little richer and has a developed flavor
3. Avocado Sauce: Creamy and zingy, it stars ripe avocado, Greek yogurt and cilantro
4. Sour Cream Sauce: A sour cream base makes this sauce irresistibly rich and creamy
5. Cilantro Lime Sauce: This cilantro lime ranch is just as tasty as it sounds
6. Creamy Cilantro Sauce: This vegan sauce uses cashews as the base.
7. Homemade Ranch Dressing: Speaking of ranch…it’s the perfect dipping sauce for fritters!
8. Chipotle Ranch Dressing: This spicy sauce brings a little heat.
9. Green Goddess Dressing: This herby green sauce makes magic with fritters.
10. Easy Tahini Sauce: This simple lemon tahini sauce is vegan and brings a pop to each bite.

More zucchini recipes

And that’s it! Let us know what you think of these zucchini fritters in the comments below. Here are a few more zucchini recipes for using this tasty summer vegetable:

• Make Stuffed Zucchini Boats or Zucchini Lasagna
• Try Creamy Zucchini Pasta
• Go sweet with Zucchini Bread, Chocolate Zucchini Bread, Lemon Zucchini Bread or Chocolate Zucchini Muffins
• Browse all our 20 Favorite Zucchini Recipes

01

Stuffed Zucchini Boats

02

Lemon Zucchini Bread

03

Chocolate Zucchini Muffins

04

20 Favorite Zucchini Recipes

This zucchini fritters recipe is…

Vegetarian. For dairy-free, use vegan Parmesan cheese and a vegan sauce.

Zucchini Fritters

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8

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Description

This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.

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Ingredients

• 4 cups large grated zucchini (1 1/2 pounds)
• 1 egg
• 1 small garlic clove, grated (about ½ tsp)
• ¾ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• ¼ teaspoon dried dill
• ¼ teaspoon onion powder
• ½ teaspoon baking powder
• 1 teaspoon kosher salt plus 1 large pinch, divided
• Fresh ground black pepper
• Olive oil, for frying
• 1 recipe Tzatziki, for serving

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Instructions

1. Grate the zucchini using the large holes on a grater. Place it in a bowl and sprinkle with ½ teaspoon kosher salt. Allow it to stand at room temperature for 10 minutes while you prep the other ingredients. Then squeeze out all the moisture with your hands in batches, and use a paper towel or clean dish towel to squeeze out all extra moisture.
2. In a small bowl, whisk the egg, then add the grated garlic. In a large bowl, whisk the all-purpose flour, Parmesan cheese, dried dill, onion powder, baking powder, and remaining ½ teaspoon plus 1 large pinch kosher salt. Season with a few grinds of black pepper. Add the zucchini and egg mixture and gently mix with a spatula until a sticky dough comes together.
3. Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the skillet by about 1/8-inch (about 2 tablespoons to start). Add the fritters by dropping them from ¼ cup measure, then spreading them slightly thinner with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove each fritter and place it on a plate lined with a paper towel to drain excess oil. Eat immediately; the fritters taste best the day they are made. Leftovers store refrigerated up to 2 days; reheat in a skillet.

• Category: Appetizer or Main Dish
• Method: Stovetop
• Cuisine: Vegetables
• Diet: Vegetarian

Keywords: Zucchini fritters, zucchini fritters recipe

A Couple Cooks - Recipes worth repeating.

Chilean sea bass is one of the most expensive fish dishes on a restaurant menu, and one bite tells you why! The tender fillet has a succulent, buttery texture that tastes positively glamorous. If you’re lucky enough to score yourself a fillet or two, here’s the recipe for them. Lightly season and pan fry the fillets until the exterior is golden and crisp, then season with garlic, butter, lemon, and herbs. This simple treatment lets the rich texture of this luxurious fish shine through! Pair it with a few sides and it’s a restaurant-quality dinner recipe with little effort.

What is Chilean sea bass?

Chilean sea bass is a large fish that’s native to cold waters of the Pacific and Antarctic. Despite its name, it is not primarily from Chile nor is it a bass. Originally called the Patagonian toothfish, it’s a type of cod. It got its new name from a clever marketing ploy in the 1970’s to try to start selling more of the fish (read more about it here). By the 1990’s, it was served at the Four Seasons hotel as high-end entrée.

Chilean sea bass has a buttery mouthfeel and a clean, sweet finish. The high fat content makes it taste almost like a cross between a white fish and a scallop. It’s a good reason the secrets of this under-the-radar fish got discovered: this is a true flavor treat!

Ingredients in this Chilean sea bass recipe

There are lots of ways to cook Chilean sea bass, but the most popular is seared. Pan searing makes a nice brown crust on the exterior of the fish, leaving the inside smooth and buttery like a seared scallop. You don’t need much in the way of ingredients to really make the flavors sing here! You can get a little fancier by adding a sauce, which adds a punch to this Chilean sea bass recipe. The ingredients you’ll need are:

• Chilean sea bass
• Garlic powder
• Paprika
• Salt and pepper
• Olive oil
• Butter
• Garlic
• Fresh thyme or parsley
• Lemon juice

Tips for cooking Chilean sea bass

This fish is quick and easy to cook: there are just a few things to note about cooking time and temperature! Here are a few tips for cooking Chilean sea bass:

1. Allow the sea bass to stand at room temperature while preparing the recipe. This allows it to cook as evenly as possible.
2. Pan sear for 2 to 4 minutes per side. Use a large skillet and medium high heat.
3. Cook until the internal temperature reaches 140°F to 145°F. The exterior should become crisp with a golden brown color.
4. If desired, make the pan sauce. Remove the fish. Add butter, minced garlic and finely chopped herbs and heat for 30 seconds. Then add the fish back and spoon over the juices.

Variation: grill it!

Chilean sea bass also works grilled! You can use the same basic principles as pan searing the fish. Preheat a grill to medium-high heat (375 to 450°F). Grill the fillets skin side up over indirect heat for 3 to 4 minutes, until it releases from the grates. Flip and cook another 3 to 4 minutes, until the fish is tender and just cooked through and the internal temperature is 130 to 140°F.

Sauces for serving

This Chilean sea bass recipe is bursting with flavor as is! But if you’d like, you can also serve with a sauce to really enhance the flavors. Here are a few of our favorite sauce ideas for fish:

• Try Garlic Butter Sauce or Lemon Butter Sauce
• Go herby with green Chimichurri Sauce
• Mix up Lemon Caper Sauce or Lemon Herb Sauce
• Add creamy Garlic Aioli

Tips for buying this fish

Chilean sea bass can be found at grocery stores at the fish counter. It is sometimes available frozen, but it’s worth seeking out this fish. There are a few things to note about the sustainability around Chilean sea bass (per this source):

• The lines used to catch Chilean sea bass were infamous for drowning seabirds, but the industry has made strides in reducing bycatch.
• Best options for Chilean sea bass are options from Heard and McDonald, the Falklands or Macquarie as Eco-Best. Chilean seabass from the Ross Sea, South Georgia or Kerguelen qualify as an Eco-OK.
• Avoid Chilean seabass from Chile, which has management and bycatch problems.
• Where possible, look for the blue eco-label of the Marine Stewardship Council (MSC) for certified sustainable Chilean seabass products.

Ways to serve it

Want to make a stunning meal out of Chilean sea bass? Here are a few stunning sides we’d pair with it for a show-stopping, restaurant style meal:

• Add Simple Roasted Broccolini or Sauteed Broccolini
• Serve over Garlic Mashed Potatoes or on a bed of Parmesan Risotto
• Pair it with an Endive Salad with Parmesan & Orange or Fennel Salad

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Simple Roasted Broccolini

02

Garlic Mashed Potatoes

03

Classic Risotto

04

Endive Salad with Parmesan & Orange

This Chilean sea bass recipe is…

Gluten-free and pescatarian.

Seared Chilean Sea Bass

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This Chilean sea bass recipe is succulent and flavorful! The buttery white fish is pan seared and paired with garlic, lemon, and herbs.

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Ingredients

• 1 1/2 pounds Chilean sea bass (4 filets)
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 3 tablespoons olive oil
• 1 tablespoon salted butter
• 1 garlic clove, minced
• 1 tablespoon finely chopped fresh thyme or parsley, plus more for serving
• 1 tablespoon lemon juice
• Lemon wedges, for serving

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Instructions

1. (Allow the sea bass to stand at room temperature while preparing the recipe.) In a small bowl, combine the garlic powder, onion powder, black pepper, and kosher salt. Pat the Chilean sea bass fillets dry and sprinkle all sides with the seasoning.
2. Heat a large skillet over medium high heat and add the olive oil. Add the sea bass and cook for 2 to 4 minutes per side (depending on the thickness), until the exterior is browned and the internal temperature reaches 140°F to 145°F.
3. Remove the filets to a plate and reduce the temperature to very low. Add the butter, garlic and parsley or thyme and cook until garlic is lightly browned, scraping the bottom of the pan while it cooks, about 30 seconds. 
4. Turn off the heat, stir in lemon juice and add the fish back to the pan, spooning the juices over the fish until basted. Serve immediately with a fresh spritz of lemon and a garnish of parsley or thyme. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Chilean sea bass, Chilean sea bass recipe, Chilean sea bass recipes

A Couple Cooks - Recipes worth repeating.

It’s hard to find someone who will turn down nachos, and here’s a fun variation starring our favorite seafood: Shrimp Nachos! We’re big fans of this succulent seafood, and it makes the best fun appetizer or simple dinner atop crunchy tortilla chips with a confetti of colorful toppings. You don’t even need to cook the shrimp separately on the stove: throw them on top of the chips and bake! We love these for dinner with a good margarita, and our son gobbles them up too.

Ingredients in shrimp nachos

Nachos are always a hit, so if you’re a shrimp fan, they’re even better with juicy seasoned shrimp! Just like sheet pan nachos, you can throw everything onto a baking sheet, then throw on toppings once the shrimp is cooked through. The best part about it all is the toppings, of course! But here’s what you’ll need for the base recipe:

• Medium shrimp
• Olive oil
• Cumin, smoked paprika, garlic powder, onion powder, and salt
• Refried beans
• Pico de gallo
• Corn chips
• Mexican blend or Colby Jack cheese

Best chips to use for nachos

Of course, you can use any type of chips you like for these shrimp nachos! But we’ve found there are a few things to look for to have the best experience:

• Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings.
• Look for organic chips with a short ingredient list. Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.

Tips for buying shrimp

There’s also a lot of variation when it comes to buying shrimp for this recipe! There are many different sizes and types of shrimp that you can buy at the store. Here’s what we recommend here:

• Medium shrimp: Medium shrimp is our favorite size for a dish like this, though you could also use small shrimp if you prefer. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Peeled and deveined: Tail-on shrimp looks nice, but it’s too hard to eat for nachos. Use fully peeled shrimp for the best experience.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start!

Shrimp nachos toppings

The best part of shrimp nachos? The tasty toppings! You can make or break your nachos with the toppings you choose. They’ve got to add great flavor but also have a variety of color and texture! Here’s what we think are absolutely necessary:

• Pico de gallo: use purchased or substitute salsa.
• Corn: canned corn adds sweet pops of flavor.
• Red onion: we like the purple color that it adds to the mix.
• Green onions: the onion-y flavor and bright green color are essential.
• Black olives: They’re optional, but give a fun Tex Mex vibe.
• Sour cream: Sour cream is an absolute must! Serve on the side if you’re serving for a crowd. For vegan and dairy free, use cashew cream.
• Cilantro: You can go either way, but we’re cilantro people over here.
• Jalapeño peppers: Add pickled jalapeños if you prefer a spicy heat!
• Guacamole: Serve on the side for dipping, or spread it across the entire pan.

Ways to serve them

We like to serve these shrimp nachos as a simple dinner recipe, along with a tasty margarita recipe or Mexican-style green salad. But they also work as a fun appetizer! The hard part about serving nachos as part of an appetizer spread is that they do become soggy over time. We suggest serving them as fresh from the oven as possible. They’re ideal as a starter for a 4 to 6 person dinner party, but may not be suitable for an appetizer table where they’ll sit out for hours.

More shrimp recipes

These shrimp nachos are a fun way to eat this succulent sea food! Here are a few more great shrimp recipes we love:

• Make Sauteed Shrimp or Grilled Shrimp
• Go for Easy Shrimp and Rice Skillet
• Try zingy and refreshing Shrimp Ceviche
• Make classic Shrimp Scampi

01

40 Shrimp Recipes Perfect for Dinner

02

Perfect Sauteed Shrimp

03

Easy Shrimp and Rice Skillet

04

Shrimp Ceviche

This shrimp nachos recipe is…

Gluten-free and pescatarian.

Shrimp Nachos

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 to 6

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Description

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

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Ingredients

For the shrimp

• 1 pound medium shrimp, deveined (tail on or peeled, wild caught if possible)
• 1 tablespoon olive oil
• 1 teaspoon each cumin and smoked paprika
• ½ teaspoon each garlic powder and onion powder
• ½ teaspoon kosher salt

For the nachos

• 15-ounce can refried beans
• 1 cup salsa or pico de gallo, divided
• 6 ounces organic corn chips (approximately 1 sheet pan)
• 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese for dairy free)
• ¼ cup canned corn, drained
• 2 tablespoons minced red onion
• 1 green onion, thinly sliced
• 1 tablespoon cilantro, chopped
• 1 handful sliced black olives (optional)
• 1 jalapeño pepper, thinly sliced or ¼ cup pickled jalapeños
• Sour cream, for garnish (optional)
• Guacamole, for garnish (optional)

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Instructions

1. Preheat the oven to 400°F.
2. In a medium bowl, stir together shrimp with the olive oil and seasonings.
3. In another bowl, mix the refried beans with ½ cup of the pico de gallo. Taste and add a few pinches kosher salt if desired.
4. Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese. Top with the raw seasoned shrimp, spread evenly across the chips. Bake 5 to 10 minutes until the cheese melts and shrimp are opaque and cooked through, then remove from the oven (or until the internal temperature of the shrimp reaches 120°F).
5. Top the nachos with the remaining ½ cup pico de gallo, then add the corn, red onion, green onion, cilantro, black olives, and jalapeños. Dollop with sour cream and guacamole and serve.

• Category: Appetizer or Main Dish
• Method: Baked
• Cuisine: Tex Mex
• Diet: Gluten Free

Keywords: Shrimp nachos, shrimp nachos recipe

A Couple Cooks - Recipes worth repeating.

We’re always looking for fun and healthy dinner ideas, and this one makes a splash: Shrimp Lettuce Wraps! They’re bursting with zingy flavor and crunchy veggies, and the creamy peanut sauce seals the deal. If you’re wary of eating your food in lettuce leaves, know that this one is so flavor-packed you won’t go away unsatisfied. These were quick to disappear at our house, and we hope they will be at yours! (Want vegan? Try these Tofu Lettuce Wraps!)

Ingredients in shrimp lettuce wraps

These shrimp lettuce wraps are a fun way to eat these juicy shellfish as a gluten free dinner or appetizer. Lettuce wraps are a food that originated in China, then spread throughout Southeast Asia. Today they are particularly popular in Laos and Thailand. In the past decades they have become very popular in America, especially with the interest in gluten-free and keto diets. This recipe is not authentically Asian, but a spin on the American interpretation of the idea. Here’s what you’ll need for this recipe:

• Shrimp, deveined and tail on or peeled
• Hoisin sauce
• Soy sauce or tamari
• Rice vinegar
• Cornstarch
• Olive oil
• Garlic
• Ginger
• Green onions
• Butter lettuce
• Carrots
• Bell pepper
• Cilantro

Tips for buying shrimp

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what we find is best for shrimp lettuce wraps:

• Medium shrimp: Medium shrimp is our favorite size for a dish like this, though small shrimp would also work well in lettuce leaves. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Peeled (or tail on): Tail on shrimp looks the best aesthetically, but it is definitely harder to eat for shrimp lettuce wraps. We left the tails on for the photo, but would recommend serving with fully peeled shrimp.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start this recipe.

Best lettuce for shrimp lettuce wraps

What’s the best type of lettuce for shrimp lettuce wraps? The best variety to use here is butter lettuce, also called Bibb lettuce. The delicate flavor, handheld size and circular shape of butter lettuce make it perfectly suited for wraps.

• Butter lettuce is a variety of green lettuce that has a soft, delicate texture reminiscent of the creaminess of butter and a mild, sweet flavor. This term includes both Boston and Bibb lettuce. It’s often sold as a small head with the roots still attached to keep it from wilting, or in boxes of separate leaves.
• Are there any substitutes? You could try romaine hearts, but the shape is less suitable and the flavor is a bit stronger. Green cabbage is another options, but it’s tougher to bite through and has a stronger flavor as well.

Use the peanut sauce for drizzling or dipping

The best part of this shrimp lettuce wraps recipe is the sauce (in our opinion!). This peanut sauce recipe is savory, sweet, salty, sour, and a little spicy all at once. It adds dimension and makes these lettuce wraps absolutely irresistible.

You can use the sauce for dipping, but we find it can be a little hard to dip the wraps into the sauce without them falling apart. So we like to simply drizzle each wrap with the sauce!

How to serve shrimp lettuce wraps

You can use these shrimp lettuce wraps as an appetizer, but because of the prep time involved we prefer to eat them as a main dish! If you serve them as a main, add another dish or two to round it out and make a satisfying meal. Here are a few ideas for sides to serve with lettuce wraps:

• Rice
• Coconut Rice
• Quinoa
• Mango Salad with Lime
• Greens with Carrot Ginger Dressing
• Spicy Edamame

More shrimp recipes

And that’s it! Let us know what you think of these shrimp lettuce wraps in the comments below. They’re a delicious gluten-free dinner idea and great as a summer dinner. Here are a few more shrimp recipes you might enjoy:

• Try zingy and refreshing Shrimp Ceviche
• Go for Easy Shrimp and Rice Skillet
• Grab 18 Tasty Shrimp Appetizers
• Opt for Shrimp Fra Diavolo or Shrimp Scampi
• Fire up the grill for Perfect Grilled Shrimp

01

Shrimp Ceviche

02

Easy Shrimp and Rice Skillet

03

Shrimp Scampi

04

Shrimp Fra Diavolo

This shrimp lettuce wraps recipe is…

Pescatarian, dairy-free, and gluten-free (with gluten-free hoisin sauce and tamari).

Shrimp Lettuce Wraps

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• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

These shrimp lettuce wraps are juicy and delicious, made even more irresistible with a creamy peanut dipping sauce!

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Ingredients

• 1 recipe Peanut Sauce
• ¼ cup hoisin sauce (or gluten free hoisin)
• 1 ½ tablespoons soy sauce (or tamari)
• 1 ½ tablespoons rice vinegar
• ½ tablespoon cornstarch
• 1 1/2 pounds medium shrimp, deveined and tail on or peeled
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 2 garlic cloves, minced
• ½ tablespoon grated fresh ginger
• 3 green onions, thinly sliced
• 1 head butter lettuce (aka Bibb lettuce), leaves separated, washed and dried
• 2 carrots, julienned or shredded
• 1 bell pepper, thinly sliced
• Fresh cilantro, for garnish

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Instructions

1. Whisk together the ingredients for the Peanut Sauce, or make it in advance. (Store refrigerated for up to 2 weeks; allow to come to room temperature before serving.)
2. In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, and cornstarch. 
3. Heat the 2 tablespoons olive oil in a large skillet. Add the shrimp, ½ teaspoon kosher salt, garlic, and ginger and cook 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
4. When the shrimp is almost cooked, add white and light green portions of the green onions and the sauce and sauté for 30 seconds more. Remove from the heat.
5. To serve, place the shrimp in the butter lettuce leaves. Top with the remaining green onions, shredded carrots, red pepper strips, and torn cilantro leaves. Drizzle with the peanut sauce before serving, or use it for dipping.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Shrimp lettuce wraps

A Couple Cooks - Recipes worth repeating.

When it comes to easy and healthy weeknight meals, fish is ideal: it cooks quickly and it’s full of protein and omega 3s. So why not try another way to make it taste amazing: this Pan Fried Tilapia recipe! Coat the white fish fillets in seasonings and flour and pan fry them in a bit of olive oil. The tilapia comes out savory and tender with a light crispy coating: in minutes! Spritz with lemon wedges and it’s the perfect easy dinner idea with a few simple sides (and maybe a dipping sauce!).

Ingredients for fried tilapia

Fried tilapia is quick and easy dinner: it takes just 5 minutes to pan fry the fish to perfection! Here, you’ll need just a few high quality ingredients:

• Tilapia fillets
• Garlic powder, onion powder, smoked paprika, and kosher salt
• All-purpose flour: or use cornmeal for gluten-free
• Olive oil
• Fresh parsley and lemon wedges, for serving

How to buy the best tilapia

Want to buy ethically-raised tilapia? The vast quantity of tilapia available to buy in the US is farm raised, but it’s still considered a sustainable fish it’s responsibly farmed. Here’s what Monterrey Bay Aquarium Seafood Watch recommends:

• Look for tilapia farmed in Peru in raceways and Ecuador in ponds. Then look for tilapia from Colombia, Honduras, Mexico, Indonesia, and Taiwan. 
• Tilapia is a Best Choice when farmed in indoor recirculating tanks with wastewater treatment and a Good Alternative when the wastewater isn’t treated. (This information may or may not be available on the labeling.)
• Look for tilapia certified by the Aquaculture Stewardship Council, Best Aquaculture Practices, and Naturland.

Tips for making pan fried tilapia

The cooking technique for this fried tilapia is pan frying, not deep frying. Deep frying is submerging foods directly into a large amount of oil to cook them. In contrast, pan frying uses smaller amounts of oil and requires flipping the meat or fish halfway through. We like pan frying because it’s easier and cleaner to achieve as a home cook: and it uses less oil! Here are a few tips:

• The cook time depends on the thickness of the fillets. The cooking goes fast with pan frying! Depending on the thickness of the fillets, it should take about 5 to 6 minutes.
• Use a fish spatula to flip. This handy tool is one of our favorites for all sorts of uses in the kitchen: but especially flipping fish!
• Tilapia is cooked when the internal temperature is 140°F when measured with a food thermometer. 

Ways to serve it

This fried tilapia tastes great on its own, but there are a few ways to heighten the flavor when serving. Here are a few ways to dress it up:

• Lemon wedges: The simplest way to serve fried tilapia is spritzed with lemon wedges!
• Aioli: Aioli is flavored mayo that’s perfect for dipping. Try Truffle Aioli, Lemon Aioli or Pesto Aioli.
• Tartar Sauce: Tartar Sauce is always a slam dunk with fish.
• Remoulade: Try French-style Remoulade Sauce.
• Horseradish Sauce: Spicy, tangy Horseradish Sauce is a fun option.
• Mustard Sauce: This Honey Mustard Sauce is irresistible.

More tilapia recipes

Pan fried tilapia is a quick way to get this fish on the table! Here are a few more tilapia recipes for inspiration:

• This Baked Tilapia with Lemon is a family favorite
• Try Easy Blackened Tilapia, seasoned with a homemade blend of blackened seasoning
• This Parmesan Crusted Tilapia has a delightfully crispy exterior

01

Baked Tilapia with Lemon

02

Easy Blackened Tilapia

03

Parmesan Crusted Tilapia

04

15 Tilapia Recipes Everyone Will Love

This fried tilapia recipe is…

Dairy-free and pescatarian.

Pan Fried Tilapia

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This pan fried tilapia recipe is an easy favorite! Lightly dredge the fish in seasonings, then fry it up to perfection in minutes.

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Ingredients

• 1 1/2 pounds tilapia (4 fillets)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ cup all-purpose flour (or cornmeal, for gluten-free)
• ¼ cup olive oil, for pan frying
• Finely chopped Italian parsley, for garnish
• Lemon wedges, for serving

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Instructions

1. In a small bowl, combine the garlic powder, onion powder, smoked paprika, and kosher salt. Pat the tilapia dry and sprinkle all sides with the seasoning. Place the flour on a plate, then dredge the fillets in flour until it coats all sides.
2. Heat a large skillet over medium high heat and add the oil. When the oil is hot, add the tilapia and cook for 3 minutes, until the bottom is browned. Flip the fish and cook an additional 2 to 3 minutes until the fish is browned (adjust based on the thickness of the fillets). Tilapia is cooked when the internal temperature is 140°F when measured with a food thermometer.
3. Remove from the heat and sprinkle with the parsley. Serve with lemon wedges for spritzing. 

• Category: Main dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Fried tilapia, pan fried tilapia, fried tilapia recipe, tilapia pan fry

A Couple Cooks - Recipes worth repeating.

Here’s a pizza topping combination that’s stunningly simple and one of the best pies around. Try this Olive Pizza! The simpler the better with Italian cuisine, and we’ve found that with pizza, a few curated ingredients can make magic. Here a mix of briny green and black olives interplay with thin slivers of red onion, pops of salty capers, and gooey mozzarella cheese. It’s one dream pie for olive lovers! We couldn’t get enough of this pie: the flavor is surprisingly greater than the sum of its parts.

Ingredients for olive pizza

This olive pizza is perfect for lovers of this ingredient, but even the olive averse might be swayed by this pie. The olives used here are ripe olives, and their flavor is a burst of salty and savory. They’re less briny than a pimento-stuffed olive and not as strong as the super-salty Kalamata. We like a variety called Castelvetrano for the green olives, which has a milder flavor and buttery texture. Here’s what you’ll need for this recipe:

• Best Pizza Dough
• Homemade Pizza Sauce
• Shredded mozzarella cheese (whole milk if possible)
• Parmesan cheese
• Ripe green olives (like Castelvetrano)
• Ripe black olives
• Red onion
• Capers
• Dried oregano

What are Castelvetrano olives?

Castelvetrano olives are a green olive variety grown in Sicily with a signature rich, buttery flavor and crisp texture. They have a mild and fruity flavor, making them suitable for people who shy away from very strong and briny varieties. Unlike other olives, they’re not cured: they’re washed in lye and water for a few weeks until the bitter flavor is removed.

There’s something about the buttery, mild flavor of Castelvetranos that’s unlike any other type. We’ve served these to people who claim not to like olives, only to have them park themselves in front of the bowl! They’re the perfect addition to this olive pizza.

Recipes for homemade pizza dough

The trick to the best olive pizza? Homemade pizza dough. Check out that photo: see that beautiful pillowy crust? This crust recipe works perfectly in a standard oven or pizza oven to make next-level, artisan style pies. Pick from these recipes:

• Best Pizza Dough: The standard! This is our best oven pizza dough and works best on a pizza stone.
• Thin Crust Pizza Dough: It’s easy and you can roll it out instead of stretching it.
• Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.
• Alternatives: Try a Pan Pizza in a cast iron skillet, no special pizza tools required. Or, make our Best-Ever Sheet Pan Pizza for serving a crowd: it makes the equivalent of two pizzas in a sheet pan.

Pizza making tools

Great pizza requires a few tools. If you choose the standard or thin crust pizza recipes above, you’ll need a stone and peel. (Pizza ovens typically come with their own pizza peel that can withstand the high temperatures.) The pan pizza and sheet pan pizza above require no extra tools. :

• Pizza stone: Baking on a pizza stones makes the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend.
• Pizza peel: A peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel, which makes transferring to the oven a breeze.
• Pizza oven (optional): An outdoor pizza oven makes next level pizza! We own and have experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our preferred). We used a pizza oven to get the charred crust you see in the photos.

Olive pizza variations

There are lots more ways to make an olive pizza! Here are a few topping ideas you might also enjoy that go well with the flavor profile:

• Kalamata olives instead of green and black olives (use less since they have a stronger, saltier flavor)
• Feta cheese (but keep it light to balance the salty olives)
• Goat cheese or ricotta cheese, in dollops
• Sausage crumbles
• Prosciutto
• Hot honey
• Spinach, frozen and thawed (see this Spinach Pizza)
• Jarred roasted red pepper, cut into strips
• Fresh herbs like chives, oregano, thyme, or basil

More pizza recipes

Want more? From dough to sauce to topping ideas, we’ve got everything you need to make incredible pizza pies at home. Here are a few ideas:

• Go simple with Margherita Pizza or Cheese Pizza
• Get funky with Taco Pizza or Pickle Pizza
• Grab White Pizza, Red Pepper Pizza, or Greek Pizza
• Starting the day? Make a Breakfast Pizza

01

Homemade Margherita Pizza

02

Best Ever Taco Pizza

03

Greek Pizza with Feta

04

Red Pepper Pizza with Feta

Olive Pizza

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser

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Ingredients

• 1 recipe Best Pizza Dough (or Thin Crust Dough or Pizza Oven Dough)
• ½ cup Homemade Pizza Sauce
• 2/3 cup shredded mozzarella cheese (whole milk if possible)
• 2 tablespoons grated Parmesan cheese
• 7 ripe green olives (we used Castelvetrano olives), sliced in half
• 8 ripe black olives, sliced in half
• 1 handful sliced red onion
• 1 tablespoon capers, drained
• ¼ teaspoon dried oregano

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Instructions

1. Make the pizza dough: Follow the Best Pizza Dough, Thin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ½ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
5. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese, then sprinkle with the Parmesan cheese. Top with the sliced olives, red onion, and capers, then sprinkle with dried oregano.
6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
7. Allow the pizza to cool for a minute or two before slicing into pieces. Serve immediately.

A Couple Cooks - Recipes worth repeating.