Not to get too Sandra Lee on you, but semi-homemade recipes can be one of the most useful tools in your kitchen. Frozen ingredients, pre-made sauces, ready-to-roll doughs and any other ingredient that you don’t have to make will create ease when you need dinner or breakfast ASAP. Skipping a few steps doesn’t come at the cost of a creative or flavorful dish. To make the most of your frozen doughs, sauces, and more, check out these seven recipes.
1. Phyllo-Wrapped Halibut
You won’t feel like you cut any corners when you bake AllRecipes.com’s halibut and serve it with the lemon scallion sauce. A mild and sweet white fish, FishWatch says you’ll be able to get fresh Pacific halibut from March to November, and frozen year-round. This recipe yields 2 servings.
- 2 tablespoons melted butter
- 4 sheets phyllo dough
- 2 (5-ounce) halibut fillets
- Salt and pepper to taste
- 2 teaspoons chopped fresh dill
- 3 tablespoons lemon juice
- ½ cup whipping cream
- 2 green onions, finely chopped
Directions: Preheat oven to 425 degrees Fahrenheit. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet.
Place on a baking sheet and lightly brush with butter. Repeat with remaining fillet. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions and season with salt and pepper. Serve halibut on a pool of sauce.