MAGIC DUST SLAM DUNK HOT WINGS

MAGIC DUST SLAM DUNK HOT WINGS from Chris at NibbleMeThis He originally ran this recipe over at OUR Krazy Kitchen when I hosted that food blog.

36 chicken wing pieces (wingettes and drummettes)
CHRIS’ DRY RUB (I use my MAGIC DUST instead of Chris’ rub though – recipe below)
1 1/2 teaspoon Lawry’s Season Salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano

TOSS SAUCE
1/2 cup hot sauce (I use Frank’s Original)
1/3 cup butter
1 tablespoon Worcestershire sauce

DUNK SAUCE
3/4 cup ranch dressing
2 tablespoon diced roasted red pepper
2 tablespoon cilantro, finely minced

  • Preheat oven to 350°.
  • Mix the “dunk sauce” together and refrigerate.
  • Wash and dry the wing pieces REALLY well* and season with the dry rub.
  • Cook the wings for 25 minutes and then flip the wings.  Cook another 25 minutes or until crisp and cooked through.
  • Meanwhile, whisk together the “toss sauce” over medium heat.
  • Toss the wings in the toss sauce and put back in the oven for another 5-10 minutes.
  • Serve with the Dunk Sauce and enjoy

NOTE* This helps get a crisp skin.

TAMY’S MAGIC DUST (my go to dry rub that I keep on hand)

1/2 cup sweet paprika
1/4 cup finely ground sea salt
1/3 cup superfine sugar
1/4 cup chipotle chili powder
2 tablespoons ground black pepper
1/4 cup garlic powder

  • Mix all ingredients together until well blended.
  • Store in an airtight container.
  • Shake before each use.

MAGIC DUST NOTE: I can’t use it because of allergies, but a great addition to this recipe is 2 tablespoons of Colemna’s dry mustard.

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CARAMEL STUFFED AUTUMN SNICKERDOODLES

Another fun find on facebook that I altered to out taste. I mean who doesn’t like a snickerdoodle? and caramel? and cinnamon sugar? Put them all together and you have something really special for the fall season.

CARAMEL STUFFED AUTUMN SNICKERDOODLES yields 12 cookies adapted from DELISH
3/4 cup spiced apple cider
1 1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup butter (1 stick), softened
2/3 cup packed brown sugar
1 teaspoon molasses
1 egg
1 teaspoon PURE vanilla
Cinnamon sugar, for rolling
12 unwrapped caramel candies, cut into 4 pieces each

  • Preheat oven to 350° and line two baking sheets with silicone mats or parchment paper.
  • In a small saucepan over medium-high heat, bring the apple cider to a simmer, cooking until reduced to about 2 tablespoons. Let cool.
  • In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
  • In a large bowl using a hand mixer, beat together butter and brown sugar.
  • Add egg, vanilla, molasses and apple cider mixing until well blended.
  • Add flour and mix JUST until combined.
  • Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand.
  • Press 4 caramel pieces into the center of the dough, covering and sealing the caramel entirely with dough.
  • Reshape it into a ball and roll in cinnamon-sugar.
  • Place on cookie sheet and repeat with remaining dough and caramels.
  • Freeze for 20 minutes.
  • Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes.
  • Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

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BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS

BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS

BREAD
Cooking spray, for greasing
1 2/3 cups bananas, mashed (about 4 medium RIPE)
2 eggs
1 cup granulated sugar
1/2 cup coconut oil, melted
3 tablespoons plain yogurt
1 teaspoon rum extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped walnuts
1/4 cup toasted coconut
1/3 cup golden raisins (soaked in orange juice and rum and then drained WELL)

  • Preheat the oven to 350°.
  • Spray a 9-by-4-inch loaf pan with cooking spray.
  • Combine the bananas, eggs, sugar, coconut oil, yogurt, rum and vanilla extracts in a bowl.
  • In a separate larger bowl, whisk together the flour, baking powder and salt.
  • Make a well in the center of the dry ingredients.
  • Pour the wet ingredients into the dry ingredients and stir JUST until the flour is incorporated and batter is smooth.
  • Fold in the coconut, raisins and walnuts.
  • Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour.
  • Remove from the oven and set aside while you make the glaze.

GLAZE
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 cup water
1/4 cup spiced rum
1 teaspoon orange zest
Vanilla ice cream, for serving, optional

  • Melt the butter in a saucepan over medium heat.
  • Add the brown sugar and 1/2 cup water and stir, cooking until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges.
  • Turn off the heat and carefully stir in the rum and the orange zest.
  • Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces.
  • Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
  • Slice and serve with vanilla ice cream, if using, and the remaining glaze.

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Miz Helen’s Country Cottage

 

SHEPHERD’S PIE QUESADILLA with RED JALAPENO SOUR CREAM

I originally found this recipe in a tailgating magazine, but unlike most recipe immediately changed it into what I wanted it to be.  Hubby loved it and requested it again for next week.

SHEPHERD’S PIE QUESADILLA with RED JALAPENO SOUR CREAM serves 4
8 small (6 inch) tortillas
1 tablespoon avocado oil
1 pound ground beef
1 Vidalia onion, chopped
2 large carrots, minced (I use the mini food processor)
1 beef bouillon cube
3/4 cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon nutmeg
Fresh ground salt and pepper, to taste
1/2 pound snap peas, trimmed and chopped
6 Yukon gold potatoes, peeled and chopped
2 + 2 tablespoons butter
1 cup grated cheddar cheese

  • Heat avocado oil in a large skillet.
  • Dissolve beef bouillon cube in beef broth and Worcestershire sauce.
  • Add beef, onions and carrots, stirring frequently to saute’, breaking beef down into the smallest of crumble pieces.
  • While beef is cooking prepare potatoes in salted water until mashable.
  • Sprinkle with nutmeg, salt and pepper.
  • Add broth mixture and cook until meat is cooked through and liquid has been completely absorbed.
  • Add peas and cook a few minutes more. Set aside.
  • When potatoes are done drain off water and add 2 tablespoons butter, cream, salt and pepper, mixing well.
  • Assemble quesadillas with a layer of mashed potatoes, meat mixture and cheese.
  • Heat additional 2 tablespoons of butter and cook quesadilla until browned on each side and cheese is melted.
  • Cut with a pizza cutter and serve immediately with Jalapeño sour cream.

NOTE: A quesadilla maker works REALLY well.

RED JALAPENO SOUR CREAM
1 tablespoon Litehouse freeze dried Red Jalapeños
2 tablespoons beef broth
3/4 cup sour cream
Fresh ground salt and pepper, to taste

  • Soak red jalapeños in beef broth for 30 minutes to reconstitute. Drain well.
  • Fold jalapeños into sour cream and season to taste.

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LEMON PEPPER PORK CHOPS with ORANGE MARMALADE BEETS

LEMON PEPPER PORK CHOPS
4 thick boneless pork chops
fresh ground salt and pepper, to taste
2 + 2 tablespoons butter, divided
1 tablespoon avocado oil
1 tablespoon Wondra flour
1 shallot, sliced
1 red bell pepper, seeded and minced
1/2 cup diced grape tomatoes
2 cloves garlic, minced
1/3 cup Barefoot white moscato
1/2 cup chicken broth
1/2 cup lemon curd

  • Melt 2 tablespoons butter and avocado oil in large skillet over medium high heat.
  • Season pork chops with fresh ground salt and pepper.
  • Add pork chops to butter and oil, browning well on both sides – 5 to 7 minutes per side.
  • Remove pork chops to a plate and keep warm in oven.
  • Add shallots, garlic, tomatoes and peppers to butter, sautéing 2-3 minutes.
  • Sprinkle flour over shallots and peppers, stirring until flour is golden brown.
  • Add wine and de-glaze pan for a couple minutes.
  • Add chicken broth and cook 2-3 minutes more.
  • Whisk in lemon curd and cook 3-4 minutes until thickened.

ORANGE MARMALADE BEETS
1/2 cup orange marmalade
6 tablespoons orange juice
1/3 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans sliced beets. drained VERY well

  • In a large skillet combine everything but the beets, stirring to blend well.
  • Bring to a boil, cooking and stirring 5 minutes until thickened.
  • Add beets and cook 5 minutes more r until most of the liquid is absorbed.

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CHEESY MUSHROOM CHICKEN my version of CHICKEN DIANE

CHEESY MUSHROOM CHICKEN
2 PLUMP skinless, boneless chicken breasts
1/2 pound cremini mushrooms, sliced very thin
1 shallot, finely chopped
2 ounces sherry wine
1/4 cup heavy cream
2 teaspoon Better than Chicken Bouillon
1 teaspoon Dijon mustard
2 tablespoons butter
1 tablespoon Avocado oil
2 slices Havarti Cheese
Salt and pepper, to taste

  • Preheat oven to 350°.
  • Heat butter and avocado oil in a large skillet.
  • Season both sides of the chicken.
  • Brown chicken on both sides just until golden.
  • Transfer chicken to a small baking dish and place in oven to finish cooking, about 15 minutes.
  • Add mushrooms to skillet and saute’ until lightly browned, about 2 minutes.
  • Add shallots, and cook 2 minutes more.
  • Whisk together the sherry wine, chicken bouillon, mustard and cream.
  • Gradually stir into mushroom mixture and bring to a SLOW BOIL.
  • Season to taste with salt and pepper.
  • Just before bringing the chicken from the oven add the cheese and allow to melt.
  • Serve immediately.

 

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CARAMELIZED FRENCH ONION CHICKEN

This is a delectable Caramelized French Onion Chicken that is juicy, a one pan meal and makes super saucy caramelized onion gravy. Oh and did I mention cheesy? 3 kinds of cheese that also make it ooey and gooey!

CARAMELIZED FRENCH ONION CHICKEN adapted from Creme de la Crumb Serves 4

2 medium Vidalia onions, thinly sliced into rings
3 tablespoons butter
1 cup plus 3 tablespoons beef broth, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon avocado oil
Fresh ground Himalayan sea salt and pepper, to taste
1 teaspoon Italian seasoning OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano**
2 tablespoons Wondra flour
2 slices Provolone cheese, halved
2 slices Muenster cheese, halved
1/2-3/4 cup shredded Parmesan cheese
Fresh flat leaf parsley and cracked black pepper for garnish (optional)

  • Preheat oven to bake at 400°.
  • In a large oven-safe skillet over medium-high heat, melt butter.
  • Add onions and 3 tablespoons beef broth sautéing onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender.
  • Use tongs or a fork to transfer to a bowl and cover to keep warm.
  • While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with the fresh ground Himalayan sea salt, fresh ground black pepper (to taste) and Italian herbs.
  • Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side until browned on both sides (chicken may not be fully cooked through yet, that is okay). DO NOT clean out the pan between the onions and chicken.
  • Transfer chicken to a plate cover and keep warm.
  • Return the onions to the pan.
  • Sprinkle flour over the onions and stir for 1 minute over medium-high heat.
  • Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil.
  • Season with salt and pepper to taste.
  • Return chicken to pan and spoon some of the sauce over each piece of chicken.
  • Top chicken with one half slice of provolone each, then one half slice of Muenster, then ¼ of the parmesan cheese.
  • Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  • Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve immediately.

NOTE:  Sometimes I add 2-3 cloves of garlic, minced

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MAMA’S RETRO MEATLOAF UPDATED

Normally when I cook, it is 100% from scratch. Every now and then I do improvise though to make hubby happy.  He’d prefer hot dogs and mac and cheese regularly, but will settle for this improvised meatloaf.  This recipe holds together so well that it also makes one of his favorite sandwiches which is why I think he really likes it. I don’t know the originally ingredient list, but I’d bet money the recipe was originated by the Lipton Soup people. I’ve updated it for some additional flavor.
MAMA’S RETRO MEATLOAF

1 pound ground sirloin
1 pound ground pork
1 envelope Lipton Onion Soup Mix
1/2 cups Panko crumbs
1/3 cup Jalapeno ketchup
2 LARGE eggs, beaten
1 1/2 cups+ shredded cheddar cheese
1/4 cup regular ketchup

  • Preheat oven to 375°.
  • Combine the sirloin, pork, soup mix, Jalapeño ketchup, eggs and panic crumbs until well blended. Be sure and sprinkle he soup mix all over so it does not get clumped in one area.
  • Place half the meat mixture in the bottom of a 9×5 loaf pan.
  • Layer cheese evenly on top of meat mixture.
  • Top with remaining meat mixture.
  • Spread regular ketchup on top of meat loaf.
  • Bake 45 minutes.
  • Let rest 10 minutes.
  • Slice and serve.

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BILL’S BEST CHILI

I found this recipe on FaceBook, but I have no idea who Bill is.  I can tell you two things; it will replace ALL other chili recipes and I will be making his chili for the rest of my life… with a minor exception – I HATE kidney beans and a true chili for us Texans has no beans so this works for me. Other than that it was minor changes like using a chili grind size of ground beef.

BILL’S BEST CHILI adapted from Cupcakes and Kale Chips

2 pounds chili ground beef
1 pound stew beef, cut into about one inch chunks
1/3 pound bacon, diced in small pieces
1 small red bell pepper, chopped
1 large onion, chopped
2 cloves of garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon dried mustard (optional)
1/2 tablespoon crushed red pepper
1 1/2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
4.5 ounce can chopped green chilies
28 ounces peeled Plum Tomatoes
12 ounces tomato paste
three (16 oz) cans kidney beans (optional)
2 cups beef broth
2 cups water
GARNISHES: Shredded cheese, sour cream, onions, etc…

  • Heat a large pot over medium heat.
  • Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender.
  • Drain any collected grease and liquid.
  • Add the garlic and cook for another minute or two.
  • Stir in the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper.
  • Add the chilies, tomatoes, tomato paste, kidney beans, and about two cups of water, and simmer on low for at least 2 hours, or put into a crockpot on low for at least 4 hours. Add additional water, as needed to achieve desired consistency.
  • Serve with desired toppings.

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PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS

This was originally a Blue Apron recipe that hubby and I also dissected and rebuilt to out liking.  I should have taken a picture of my plate with the sauce over the chicken and polenta, it looked so pretty.  Hubby likes his sauce on the side.

PAN SEARED CHICKEN with RUSTIC TOMATO SAUCE & GARLIC GREEN BEANS
Start the sauce first. While it’s cooking start the green beans. Then start the chicken.

SAUCE
1 tablespoon butter
1/2 pound cherry tomatoes, halved
1 garlic glove, minced
Juice of 1 lime
1 tomatillo, diced
2 tablespoons golden vinegar
Fresh ground salt and pepper to taste

  • Several hours before dinner toss the tomatoes, tomatillo and lime juice together. Let sit at room temperature.

 

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling, add garlic and tomatoes simmering until soft, about 10 minutes.
  • Gently smash tomatoes.
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

VEGGIES
1/2 pound fresh green beans
1 small garlic, thinly sliced
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1-2 tablespoons golden vinegar

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add onions and green beans simmering until soft, about 10 minutes.
  • Add garlic and red pepper flakes
  • Add vinegar, stirring to blend.
  • Season to taste.
  • Turn to low and cover.

CHICKEN
2 boneless, skinless chicken breasts
1 1/2 tablespoons butter or GHEE
Wondra
Fresh ground salt and pepper to taste

  • Bring skillet to a medium high heat.
  • Add butter to melt.
  • When sizzling add chicken and sear 3-4 minutes per side until cooked through and golden.

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CARAMEL CHEESE APPLE BREAD

CARAMEL CHEESE APPLE BREAD adapted from The Cookie Rookie

Prep Time 15 minutes
Cook Time 60 minutes

CAKE
2 large baking apples, peeled & diced
1/2 cup golden raisins
1/4 cup Malibu rum
½ teaspoon ground nutmeg
2 teaspoons QUALITY ground cinnamon
½ cup butter, softened + 2 tablespoons (divided)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup granulated sugar
3 LARGE eggs
1 teaspoon PURE vanilla extract
¼ cup whole milk
8 caramels, each cut into 8 equal pieces
1-2 tablespoon Turbinado sugar (raw, coarse sugar), optional

PREPARING APPLES

  • Preheat oven to 350°F.
  • Grease and flour a 10” x 5½” loaf pan.
  • Pour rum over raisins and let soak 10 minutes.
  • In a saucepan over medium heat, add the two tablespoons butter, diced apples, nutmeg and cinnamon. Cook 4-5 minutes or until apples have softened.
  • Remove from heat and let cool.
  • Drain raisins well and fold into apple mixture and set aside.

PREPARING BATTER**

  • In a medium sized mixing bowl, sift together flour, baking powder and salt.
  • In a separate large bowl, cream together ½ cup butter and 1-cup sugar.
  • Add eggs, one-at-a-time, beating just until egg yolk is no longer visible.
  • Mix in vanilla and milk.
  • Add dry ingredients in one cup increments, mixing just until flour is longer visible.

CREAM CHEESE FILLING**
8 ounces cream cheese, softened
1 egg
½ cup granulated sugar
Zest of one lemon

PREPARING CREAM CHEESE FILLING

  • In a medium mixing bowl, combine cream cheese, egg, sugar and the lemon zest, mixing until smooth.
  • Spread 1 cup cake batter in the bottom of the prepared pan.
  • Fold in the apple mixture and chopped caramels to the remaining batter.
  • Pour half of the remaining batter into the pan.
  • Spoon and spread the cream cheese mixture evenly over the batter, and cover with the remaining cake batter.
  • Sprinkle the top of the bread with Turbinado sugar.
  • Bake at 350°F for 50-60 minutes. The bread is done when it no longer wiggles and springs back when gently pressed in the thickest part.
  • Transfer bread to a cooling rack and cool 15 minutes.
  • Remove bread from pan and allow to completely cool.

CARAMEL GLAZE
3 tablespoons butter
1/3 cup packed brown sugar
1/4 teaspoon kosher or coarse salt
1/3 cup heavy cream
1/3 cup chopped honey roasted peanuts, optional

  • Melt butter in a small saucepan over medium-low heat.
  • Stir in brown sugar and cook until brown sugar melts.
  • Add salt and heavy cream. Cook (and stir) another 2 minutes.
  • Allow glaze to cool 5 minutes.
  • Drizzle glaze over cooled bread and sprinkle with honey roasted peanuts.

**NOTE: If you are in a hurry and want to make less of a mess you can combine the cake portion and cream cheese filling portion into the same batter as you are preparing them.  The results are just as delicious and less work.

PAN SEARED BARRAMUNDI (AUSTRALIAN SEA BASS), GARLIC MASHED POTATOES & PAN ROASTED CORN

This was originally a Blue Apron Recipe and their version was pretty good, but hubby and I dissected it and made it even better! Hubby absolutely hated their tartar sauce, but that was a pretty easy fix.  Barramundi or Sea Bass itself has an almost sweet buttery flavor and a delicate flakiness that can be seriously enhanced with the right seasoning.

PAN SEARED BARRAMUNDI SEA BASS, GARLIC MASHED POTATOES & PAN ROASTED CORN FOR TWO

TARTAR SAUCE
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dill relish or hot dog relish
1 tablespoon capers, slightly smashed
1 tablespoon apple cider vinegar
Pepper, season to taste

  • Mix all 6 ingredients together until well blended.
  • Chill several hours before serving.

GARLIC MASHED POTATOES
3 cloves garlic, minced
1 pound Yukon gold potatoes, cut into a large dice
1/4 cup heavy cream
2 tablespoons butter
Fresh ground salt and pepper, to taste

  • Bring a small pot of salted water to a boil.
  • Add the potatoes and garlic.
  • Cook about 15 minutes until fork tender.
  • Drain in a colander.
  • Place butter in bottom of still warm pan.
  • Rice potatoes over the butter.
  • Add heavy cream and stir together until smooth.
  • Salt and pepper to taste.

PAN ROASTED CORN
1 tablespoon butter
1 tablespoon GHEE*
1 small red onion, sliced into rings
2 ears of fresh Corn on the Cob
2 sprigs dill, minced
1 tablespoon apple cider vinegar
Fresh ground salt and pepper, to taste

  • Cut the corn off the cobs.
  • Over medium high heat melt butter and GHEE.
  • Add onions, cooking a couple minutes until beginning to soften.
  • Add corn to pan and cook 4-5 minutes until sizzling and starting to brown.
  • Add apple cider vinegar and dill, stirring to mix.
  • Salt and pepper to taste.

BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
Fresh ground salt and pepper, to taste
1 teaspoon paprika
4 sprigs fresh Dill, minced
Lemon slices

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper and paprika.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with tartar sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or olive oil could easily be substituted.

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