Zesty Lemon Butter Fish Fillet
Ingredients
4 white fish fillets (cod, tilapia, haddock, or sole)
3 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1 tablespoon chopped parsley
Lemon slices, for garnish
Instructions
Pat fish fillets dry with paper towels and season both sides with paprika, garlic powder, salt, and pepper.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add fish fillets and cook for about 3–4 minutes per side until golden and flaky.
Remove fish from skillet and set aside.
Lower heat to medium. Add remaining butter and garlic to the skillet. Cook for 30 seconds until fragrant.
Stir in lemon juice and lemon zest.
Return fish to the skillet and spoon the lemon butter sauce over the fillets for 1 minute.
Garnish with parsley and lemon slices before serving.
Mediterranean Ground Beef Wrap with Lemon Honey Feta Cream
Ingredients
For the Beef
1 lb ground beef
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
Salt and black pepper, to taste
For the Lemon Honey Feta Cream
1/2 cup feta cheese, crumbled
1/3 cup Greek yogurt or sour cream
1 tablespoon mayonnaise
1 teaspoon honey
1 tablespoon lemon juice
1 small garlic clove, minced
For the Wraps
4 large flour tortillas
1 cup shredded lettuce
1/2 cup cherry tomatoes, halved
1/3 cup cucumber, diced
1/4 cup red onion, sliced
1/2 cup shredded cheddar or mozzarella cheese
Fresh parsley, chopped
Instructions
Heat olive oil in a skillet over medium-high heat.
Add ground beef and cook until browned.
Stir in garlic, paprika, cumin, oregano, salt, and pepper. Cook for 2–3 more minutes.
In a bowl, mix feta, Greek yogurt, mayonnaise, honey, lemon juice, and garlic until creamy.
Warm tortillas slightly to make them flexible.
Layer each tortilla with cheese, lettuce, tomatoes, cucumber, onion, seasoned beef, parsley, and a generous drizzle of lemon honey feta cream.
Fold tightly into wraps or burritos.
Heat a clean skillet over medium heat and toast wraps for 2–3 minutes per side until golden and crispy.
Slice and serve warm with extra feta cream on the side.
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