SEAFOOD BAKE FOR TWO
This seafood bake combines scallops, shrimp and halibut fillets-my mouth is watering already! Feel free to use different seafood if you can’t find any of the three main ingredients, it’ll tastes just as good! This recipe is quick, easy and delicious and would make a great date night dinner or relaxing weekend meal!
2 (4 ounce) halibut fillets
6 peeled and deveined jumbo shrimp, tail still attached
1/3 cup dry white wine
2 tablespoons melted butter
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning, such as Old Bay™
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 450 degrees F (230 degrees C).
Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper. Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
FENNEL CRUSTED SIRLOIN TIPS
This is another dinner recipe for two that is sure to be winner. At least it’s been a winner at my dinner table. What man can resist a sirloin?! This delightful dish is pure comfort food, featuring gravy and tender meat. Be sure to serve this beefy dinner on a bed of egg noodles for a rich and delectable meal! With less than 350 calories per serving and packed with protein, this is an ideal meal to serve to refuel on a weeknight after the gym!
8 ounce(s) sirloin steak, trimmed of fat and cut into 1-inch chunks
1 teaspoon(s) fennel seed, roughly chopped or coarsely ground in a spice grinder
1/2 teaspoon(s) kosher salt, divided
1 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) minced garlic
3/4 cup(s) reduced-sodium beef broth, divided
1/4 cup(s) dry red wine
2 bell peppers, cut into 1-inch squares
Freshly ground pepper , to taste
1 tablespoon(s) all-purpose flour
Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides. Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes. Transfer to a plate and cover with foil to keep warm.
Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining 1/4 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.
Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Most men I know are hard-pressed to turn down a juicy steak and this recipe uses fresh garlic to really turn up the flavor of a T-bone steak! What’s even better is that this steak can be prepared on the stove top so you don’t have to worry about having a grill to make a great steak!
2 (12-ounce) T-bone steaks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1/2 stick) butter
1 tablespoon chopped garlic
1 tablespoon fresh parsley
Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium-high heat for 2 to 3 minutes per side, in batches, if necessary.
Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
CHILI RUBBED TILAPIA WITH ASPARAGUS AND LEMON
This is one of the healthier dinner recipes for two featuring my favorite protein-packed fish. The savory recipe is sure to be a hit with your boyfriend with its garlic, chili and citrus flavors. Pairing this scrumptious dish with crunchy asparagus makes for a wonderful blend of textures and flavors, and no one will be able to tell how healthy and low-calorie this meal is!
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic, powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.