Lemon is one of my favorite flavors. It’s so versatile. It can be the perfect zest in a homemade dressing or a bright pop of color in your kitchen. There are so many things you can do with a lemon. This summer I’ve been playing around with a few of the many ways you can use this fruit.
The first recipe is a simple, light fish dish I made yesterday. Seafood is so good for you and more studies are showing that we should be consuming at least 1-2 meals a week with this delicious low fat option. The recipe below is a great meal for those who want to try fish, but are afraid to cook with it or are unsure of the taste. I used Dover sole, but other great options would be tilapia or cod.
Pan-fried Dover Sole with Leek Sauce and Rice:
– 1 medium Leek (sliced in half moons or rounds)
– 2 tbsp. rinsed capers
– 1 small large diced tomato
– Juice of 1/2 lemon
– 2 to 3 tbsp of butter
– 1 tbsp of olive oil
Pan-fried Dover Sole
– 2 filets of Dover Sole (any mild, delicate fish would work)
– 3 to 4 tbsp of flour
– 2 tbsp panko (Japanese bread crumbs)
– salt and pepper to taste
– canola or vegetable oil to fill bottom of saute pan
– Rice (you can use any kind of rice, pasta, or grits)
Prepare Leek Sauce. Melt half of the butter and all of oil over medium high heat. Add the leeks and stir to cover with oil and butter. Saute until leeks become soft (about 5 minutes). Add the rest of the butter and drained capers and stir for about 3 more minutes. Add pepper and salt to taste. You will add the tomatoes and lemon over fish at the end.
Thoroughly rinse and pat dry the filets. Prepare a shallow dish with the flour, panko, and salt and pepper. Heat a large saute or iron skillet with the oil. The heat should be medium high. The oil is hot enough when a drop of water (just a drop) will sizzle in the oil. Dip the fillets in the flour mixture and gently shake off excess. Lay one filet at a time in the pan. After about 3 -4 minutes gently flip (it should be light brown and slightly crusty – if not flip again when the other side is finished). After another 3 minutes on the other side, remove from pan and place on a plate with paper towels to absorb excess oil. Fry the other filet.
Place a spoon full of rice on the center of a plate. Layer with the fish, leek sauce, and top with tomatoes and a squeeze of fresh lemon. You could also any kind of fresh herbs on top.
This next recipe is easiest, most delicious, and highly complimented pie that I have ever made. It is so simple (only 5 ingredients and takes 15 minutes to bake!!!) and so good. I am a horrible baker, but this pie on the first try came out perfectly (see picture). The first time Mark and I tasted this pie was at a neighborhood BBQ. We were sent home with a plate of desserts and this was one of them. I almost got in an argument with Mark when he told me he ate the last piece that I had been saving for my breakfast the next morning- its that good. I asked my neighbor about the pie and she graciously gave me the recipe. I have since given the recipe to several other people because I love it that much. I hope you will get as many compliments and enjoy it as much as I have.
The Perfect Lemon Meringue Pie
– 3 eggs (whites and yolks separated)
– 1 can sweetened condensed milk
– 3 to 4 tbsp of sugar (depends on how sweet you like your meringue)
– 1/2 cup lemon juice (4 lemons)
– 1 pie crust (I used a store bought graham cracker crust. You could also use vanilla wafer crust.)
Preheat oven to 325. Beat yolks. Add condensed milk to yolks until combined. Slowly add the lemon juice to the mixture. Pour into prepared crust.
Whip the whites in mixer on high for about 5 minutes. Turn on low and slowly add the sugar. Turn on high for another 3 minutes until meringue becomes shiny and can stand on its own (Take a knife and slice through the meringue. If it doesn’t move its perfect! If it slides back into place continue beating and try again). Add the meringue on top of the lemon mixture and back small peaks. Place on a baking sheet and bake for 15 minutes (until pie has golden peaks).