This Skillet Marinated Mahi Mahi is a delicious meal!

photo by naotakem

INGREDIENTS:

4 (4 to 6 ounce) Mahi Mahi fillets

1 lemon, zested and juiced

¼ cup chopped fresh basil

¼ cup olive oil

Black pepper, freshly ground

1 tablespoon butter

DIRECTIONS:

1. Mix together the lemon zest, lemon juice, basil, oil and pepper. Pour over fish and let rest for 30 minutes.
2. Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the fish for 4 to 5 minutes on each side. If you have to do this in batches, you can add more butter to the skillet to cook the remaining fillets.

Skillet is one of those traditional things prepared in a skillet. It’s not a whole meal but an important element to a meal.

photo by House of Sims

INGREDIENTS:

1 cup yellow cornmeal

½ cup all-purpose flour

1 teaspoon kosher salt

1 tablespoon baking powder

1 cup buttermilk

½ cup milk

1 egg

½ teaspoon baking soda

¼ cup plus 2 tablespoons shortening

 DIRECTIONS:

1. Preheat oven to 450 degrees F.
2. In a large bowl, combine the cornmeal, flour, salt, and baking powder.
3. In a glass measuring cup add the milk and egg and blend. Add the baking soda and stir together. Add to the dry mixture and stir until just combined.
4. In a small bowl, melt ¼ cup shortening in the microwave. Incorporate into the batter well.
5. In a cast iron skillet over high heat, melt the remaining shortening. Pour the batter into the hot skillet and spread out evenly. Cook for 1 minute on stovetop, then transfer to the preheated oven and bake for 20 to 25 minutes, until golden brown.

Beef Fajitas are prepared in a skillet with onions and red peppers!

photo by ginnerobot

INGREDIENTS:

1 lime, juiced

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1 (7 ounce) can chipotle peppers in adobo sauce

2 pounds top sirloin steak

Salt and pepper to taste

2 tablespoons vegetable oil

2 red peppers, seeded and sliced

1 large white onion, sliced

Flour tortillas

Shredded cheese, your choice

Salsa

Sour cream

Guacamole

DIRECTIONS:

1. In a small bowl combine the lime juice, garlic, oregano and cumin. Finely chop 2 tablespoons of the Chile peppers and add to the mixture. Add 1 tablespoon of the sauce. (You can freeze the rest of the can for later use.)
2. Puncture the meat with a sharp knife several times. Sprinkle with salt and pepper. Pour the sauce over the meat, turning to coat. Cover and marinate in the refrigerator for 1 to 2 hours.
3. Preheat an outdoor grill for high heat and lightly oil grate. Grill over high heat until internal temperature reaches at least 145 degrees.
4. In the meantime, heat vegetable oil in a large skillet and cook the peppers and onion until soft, about 10 minutes. Season with salt and pepper.
5. Heat the tortillas on a plate in the microwave, with a damp paper towel covering them, until warm.
6. To serve, place peppers, onions and steak on the tortilla and top with the toppings of your choice.

This is a recipe for Skillet Roasted Chicken and Potatoes.

photo by foodiesathome.com

INGREDIENTS:

6 tablespoons extra virgin olive oil or butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

Kosher salt and freshly ground black pepper

1 whole chicken, 3 to 4 pounds

1 ½ to 2 pounds small red or white potatoes, cut into 1 inch chunks

DIRECTIONS:

1. Heat the oven to 450 degrees F. Mix together the oil, herbs and some salt and pepper. Put the chicken breast side up in a skillet large enough to accommodate both bird and vegetables in one layer. Toss the potatoes in half of the herbed oil mixture. Scatter them around the chicken in the skillet. Bake in the oven for 20 minutes, the spoon some of the oil mixture over the chicken and potatoes. Stir the potatoes so they cook evenly.
2. Baste the chicken again after 10 minutes. At this point the breast should be beginning to brown. Turn the heat down to 325 degrees F. and baste again with the remaining herb mixture. Roast until and instant read thermometer inserted into the thickest part of the thigh reads 155-165 degrees F. Total roasting time should be around 50 to 70 minutes F.
3. Remove the chicken and test the potatoes with a fork to make sure they are tender. If they aren’t quite done, raise the oven temperature to 450 degrees and roast a few minutes longer while the chicken rests. Carve the chicken and serve with the potatoes.