A good firm white fish is perfect for this recipe. I seasoned the fish fillets with olive oil, salt and pepper and baked them before topping them with the delicious sauce.
4 firm white fish fillets, baked or grilled
1 oz. drained and chopped anchovies
2 minced garlic cloves
1/4 c. olive oil
1 t. lemon zest
1 1/2 T. lemon juice
2 T. chopped parsley
Cook the fish until done.
In a small saucepan, combine the anchovies, garlic and olive oil. Cook and stir constantly until the anchovies are crushed and cooked into a paste, about 5 minutes.
Remove from the heat and stir in the lemon zest, lemon juice and parsley.
Spoon over the cooked fish and serve.
This is a delicious and fresh topping to fish. I used it on some BBQ’d salmon and it was delicious. I even ate the leftovers on some toast – does that make me a millennial with Avocado Toast? Now I know why they love it! Served with fist: 3 weight watcher poings
1/2 avocado, cut into small chunks
1 tomato, cut into small chunks
1/4 red onion, minced
1 T. fresh cilantro, chopped
1 T. olive oil
1 T. lime juice
Salt and pepper
Combine all ingredients and serve!
This was so flavorful and delicious. The sauce can easily be used on different meats – the key is to make sure the meat cooks on all sides, like either stacked like in this recipe or on a rotisserie.
5 lbs. boneless pork shoulder roast, cut into thin strips
1 pineapple, skinned and cut into rounds
Achiote sauce ingredients:
3 T. achiote paste (I found some at Amazon)
2 T. chili powder
1 T. garlic powder
1 T cumin
1 T salt
1 T pepper
1 T oregano
3/4 cup white wine vinegar
1 cup pineapple juice
Preheat the oven to 350.
Combine all the sauce ingredients. Place the pork slices into the sauce and stir to combine well. Refrigerate for at least 2 hours.
On a baking sheet covered in foil, place two pineapple slices. Put a wooden skewer into the pineapple slices. Begin stacking the meat on it and finishing with another piece of pineapple. Try to get the stack to stand and not fall (this can be tricky).
Bake for about 1 1/2 hours until charred and deep red.
Slice the meat off the skewers and serve with tortillas, cheese, salsa, avocado, lettuce, or whatever other toppings you like.
The wonderful thing about stir fry’s is that vegetables and meat are combined in one dish. The only thing to be careful for is the sauce – it can make or break a stir fry. This sauce was extremely tasty!
1 lb. chicken breast – cut into cubes
Chopped Vegetables – I used bok choy in this one, but broccoli, carrots, etc would work great.
1 pkg. sliced mushrooms
3 cloves garlic, minced
1 T. minced ginger
2 t. sesame oil
1/2 cup soy sauce
1 T. brown sugar
1 c. chicken broth
1 T. cornstarch
Brown the chicken breast cubes in some olive oil. Season with salt and pepper.
Remove from pan and set aside.
Cook the mushrooms until they are soft. Season with salt and pepper. Remove from pan and add to chicken pieces.
Cook the vegetables until tender. Season with salt and pepper. Remove from pan and add to the chicken and mushroom mixture.
Heat some more oil in a pan. Add the garlic and ginger and cook until just fragrant. Try not to let the garlic brown. In the meantime, combine the rest of the sauce ingredients in a bowl.
Add the rest of the sauce ingredients and cook until the sauce begins to thicken. Add back the chicken, mushroom and vegetables. Combine well.
Serve over steamed rice.
This sauce is rich but a little goes a long way! I used it over the Perline pasta from Trader Joe’s stuffed with prosciutto – it was great!
1 whole garlic clove
1 cup heavy cream
Fresh basil, cut into strips.
Salt and pepper to taste
Cut off the head of the garlic. Drizzle with olive oil. Place the head of garlic in a oven proof pan and cover tightly. Roast at 400 for about 50 minutes.
Once the garlic has been roasted, squeeze out the softened garlic into a saucepan.
Add the cream and heat slowly. Using an immersion blender, blend altogether.
Season with salt and pepper. Add the basil and stir.
Meanwhile, cook the pasta until done. Mix everything together and serve.
This sauce is light and perfect for a summertime meal. It’s even great tossed on pasta or served with crackers.
2 minced garlic cloves
1 1/2 c. Italian parsley
3 T. basil
2 T. capers, drained
2 t. lemon juice
1 1/2 t. lemon zest
6 T. olive oil (I used Meyer Lemon flavored oil)
2 swordfish steaks
Put garlic, parsley, basil, capers, lemon juice and lemon zest in a blender. Pulse until chopped. Add olive oil to desired consistency.
Pat dry the swordfish steaks. Season with salt and pepper.
Grill on med/high for about 3-4 minutes per side. Brush on some of the sauce and cook again on both sides until the swordfish is cooked through.
With the left over sauce, you can pour it on some cooked spaghetti and serve it alongside the fish.
This sauce is deliciously fresh and can be used on a variety of fish and meats. I happened to dress some salmon steaks with it, but it would be great on steak, chicken, pork, and other types of firm fish.
2 T. olive oil
1 lime, juice & zest
2 T. chopped cilantro
1 minced garlic clove
Chopped jalapeno (optional) to taste
Preheat oven to 400.
Place all sauce ingredients into a food processor and mix until well combined.
Take your desired meat or fish and add some salt and pepper to the meat.
Place the meat or fish on a foil lined baking dish.
Spoon the sauce over the meat or fish.
Bake until the meat or fish is cooked through.