Grilled Halibut with Lemon Pesto

This is a perfect summertime dinner. It is on the table in 10 minutes! It is light and fresh and delicious.

Grilled Halibut with Lemon Pesto

4 Halibut (or tilapia or other white fish) fillets, about 6 oz each

Cooking spray

Salt and pepper

2/3 C Basil leaves, firmly packed

1/4 C Parmesan cheese, grated

2 Tb Olive oil

2 tsp Garlic

1 Tb Lemon zest, grated

1 Tb Lemon juice

Preheat the gill and spray it with cooking spray. Season the halibut on both sides with salt and pepper. Combine remaining ingredients in a food processor and puree until smooth and thick. Grill halibut about 4 minutes per side, or until done. Serve the halibut drizzled with pesto.

Julie Languille - busy wife and mom, owner

Dinners In A Flash - Easy Dinner Recipes and Online Dinner Planner

Filed under easy recipes | Comment (0)

Mussels Oreganata

We had guests for dinner last night, our neighbors Scott and Christine came over for a visit and dinner. Casting about for an appetiser, my husband suggested I make Mussels Oreganatta, a dish we first had at a local restaurant. Gerry, the chef there was testing appetiser recipes, and being such a foodie he said he knew he could count on us for some feedback. They were delicious!

We started with the Mussels Oreganata, and served grilled streaks, risotto and salad. For dessert we had fresh strawberries over angelfood cake with whipped cream. It was really good.

Mussels Oreganata

1 package mussels - probably about a lb

4 Tb Olive oil, divided

2 Tb Garlic, minced

1/2 Dry white wine

1/2 C Dry breadcrumbs

2 Tb Butter

2 Tsp fresh oregano, or 1/2 tsp dried

1/3 C Parmesan cheese, grated

In a medium skillet over medium heat, warm 2 Tb or olive oil and add garlic. Cook briefly then add the wine and bring to a simmer. Add the mussels, discarding any open ones which do not close when pressed. Steam until the mussels just open then spoon them out of the pan and set aside to cool, reserving the cooking liquid.

Meanwhile, toast the breadcrumbs in the butter and the oil, and add the oregano and cheese. Add enough reserved mussel cooking liquid to form a moist but still crumbly mixture.

When mussels are cool enough to handle, open them all the way, removing and reserving half the shell and loosen the mussel in the remaining shell so it is disconnected. Top the shells with the mussels with a spoonful of the breadcrumb mixture pressing to form a mound. Place mussels in a shallow, rimmed pan or baking dish.

If you are making these ahead, they may be refrigerated at this point.

Preheat a broiler (or a toaster oven) and toast the mussels until heated through and golden brown and serve immediately.

Julie Languille - busy wife and mom, owner

Dinners In A Flash - Easy Dinner Recipes and Online Dinner Planning

Filed under easy recipes | Comment (0)

Easy Recipes - Penne with Vodka Sauce

This recipe is divine and it comes together in a flash.

Penne with Vodka Sauce

1 lb Penne pasta

2 Tb butter

1/4 lb Pancetta, chopped

1/3 C Vodka

1 1/2 C Spaghette sauce

1 1/2 C Cream

1/4 C Parmesan cheese, grated

Start a pot of water to boil for the pasta, salting it gently. When the water boils cook the penne according to package directions, then drain and reserve. Meanwhile, heat a large skillet over medium high heat and melt butter. Cook pancetta until crisp, then add vodka and stir to cook off the alcohol. Add spaghetti sauce and cream, and heat gently until heated through. Add to drained pasta and toss to coat. Sprinkle with Parmesan cheese and serve.

Julie Languille - busy wife and mom, owner of

Dinners In A Flash dot com - Easy Dinner Recipes and Dinner Planning

Filed under easy recipes | Comment (1)

Risotto Cakes Rock!

Next time you make risotto, make extra so you have enough leftover to make risotto cakes. Yesterday I made some and they were SO good. I spent most of the day working in the yard, since springtime on Whidbey Island is so green, I swear if you stood still long enough the foliage would grow right over you. So we all worked up a great appetite working in the yard.

Leftover risotto doesn’t look like much, and although the easy recipe idea sounded good, I wasn’t so sure when I took the risotto out of the fridge and it was a cold, firm, white lump. Never  the less, I poured some bread crumbs into a shallow dish, heated some EVOO and butter in a skillet and carved off a large spoonful of risotto. I tried forming a patty with the spoon, but that wasn’t cutting it, so I used my hands and formed small patties. Then I pressed them into the breadcrumbs until well coated on both sides.

I put them into the waiting skillet and they sizzled. I let them cook until they formed a crispy golden crust then gently flipped them over. They’re a bit crumbly when they are warmed through. The crust formed more quickly on the second side. Carefully I removed them and plated them for my husband and I.

Oh my gosh, they were SO good. Crispy on the outside, creamy and delicious on the inside. They were amazing. My husband insisted I make some to share with the neighbors, because they love risotto. They were very pleased to receive them, let me tell you and I was happy to share.

You’ve got to try them!

Julie Languille

Busy wife and mom, and owner

Dinners In A Flash - Easy Dinner Recipes

Filed under easy recipes | Comment (0)