Shrimp & Avocado Salad

This was delicious. Even just using the dressing on the shrimp alone would be great.

Ingredients:

• 1 lb raw shrimp, thawed
• 1 T olive oil
• 2 avocadoes, peeled and sliced
• 1/4 red onion, sliced thin
• 2 cups fresh lettuce
• 1 T chopped cilantro

For the dressing:

• 3 T olive oil
• 3 T fresh squeezed lime juice
• 1 t cumin
• 1/4 t salt
• 1/4 t pepper

Directions:

Coat the shrimp with some olive oil and season with salt and pepper. Grill until just done.

Combine the dressing in a bowl. Add the shrimp. At this point, you can stop and eat the shrimp as is. Or you can continue into making the salad.

If you are making the salad, add the onions to the shrimp and dressing. Mix well. Add this to the salad and mix well. Top with avocadoes and cilantro. Enjoy!

Simple Seared Opah

Last week, I found fresh Opah from Hawaii at my local Costco. It was so beautiful and fresh that I had to have it! Opah is such a flavorful fish that I didn’t want to frilly it all up with sauces, etc. In my opinion, Opah is a lot more flavorful and moist than swordfish.

Ingredients:

1/2 lemon

1 lb. opah fillet

Salt & pepper

Olive oil

Directions:

Squeeze the lemon juice all over the fish. Salt & pepper both sides. Heat the olive oil in a frying pan.

Sear both sides of the fish for about 3-4 minutes per side (or until barely cooked through).

Simple Swordfish

This sauce is so fresh and tasty – and it would be great with any white fish.

Ingredients:

2 swordfish fillets

1/4 c. olive oil

Juice from 1/2 lemon

Salt & pepper

Dried oregano or other dried herbs

Directions:

Grill the fish fillets until done. Cook them quickly and don’t let them dry out.

While the fish is cooking, combine the rest of the ingredients in a bowl.

When the fish is done, remove it to a warm platter. Puncture it with a fork. Drizzle the sauce on top and serve.

 

Crispy Cod Fish

This was a great, simple, healthy way to cook up some fish!

Ingredients:

1 c. breadcrumbs

1 c. cornmeal

2 t. seasoning salt

2 t. garlic powder

1/2 t. cayenne pepper

6 codfish fillets

2 large eggs, slightly beaten

Directions:

In a small bowl combine the breadcrumbs, corn meal, salt, cayenne, and garlic powder. Put this mixture on a flat plate.

In another plate, add the eggs.

Dredge the fish fillets first in the breadcrumb mixture and then run it through the eggs. Fry the fish on the stove in some olive oil until they are browned on both sides.

Turn down the heat and cook through. Serve with lemon wedges if desired.

 

Cod & Capers

Tender cod fillets with tasty capers makes for a perfect combination.

Ingredients:

2 cod fillets

Flour for dredging

Butter

Olive oil

2 T. drained capers

1 t. minced garlic

1/4 white wine

Juice from one lemon

Chili paste

Fresh parsley

Directions:

Melt a pad of butter in some olive oil. In the meantime, dry the fish fillets well in paper towels. Dredge them in flour and put them into the hot butter/oil pan.

Cook and brown them well on both sides seasoning them a bit with salt and pepper. Transfer them to a plate and keep them warm.

To the skillet, add the capers. garlic, chili paste and wine. Reduce the wine a bit.

Add another pad of butter and melt it into a nice sauce. Add the parsley and mix well.

Spoon the sauce over the fish.

Fish in Garlic Butter Sauce

Any kind of thick white fish will work here – I used swordfish and it was delicious.

Ingredients:

2 fish steaks

Seasonings

1 1/2 T. butter

1 T. olive oil

1 t. fresh parsley

1 t. minced garlic

Directions:

In a saucepan, melt the butter and add all the other ingredients. Cook for a little bit until the garlic starts to brown.  Set aside.

Season the fish steaks with the seasonings. Brush the butter sauce over each side.

Grill the steaks until done, basting occasionally with the butter sauce.

If you have some sauce left over, return the pan to the stove and boil for a few minutes. Pour the remaining sauce ever the fish and serve.

White Fish Livornese

Any white fish will work here, but I find that I like either Red Snapper or Orange Roughy. They tend to hold up well and are flavorful, without being mushy.

Ingredients:

2 large Orange Roughy fillets

8 green olives, chopped – I found some at Safeway in the deli section that were flavored with red pepper flakes

2 T capers, rinsed

1 medium onion, chopped

15 oz. can of diced tomatoes, with juices

1/2 cup white wine

1/2 cup chicken broth

Directions:

Preheat oven to 350.

Heat olive oil in a pan. Add the olives, onions and capers and cook until the onions are translucent.

Add the tomatoes and simmer for about 5 minutes.

Add the fish. Add the wine and broth. Season with some pepper.

Place the entire pan in the oven for 20 minutes.

Serve the fish with the sauce spooned on top.