Zesty Mahi Mahi

serves 2

1 1/3 pound mahi mahi (I used 2 fillets)
1/3 cup extra virgin olive oil
1/4 cup minced garlic
1 jalapeno, halved, seeded, and thinly sliced crosswise
juice of 1 lemon
2 tblsp white wine vinegar
salt & pepper
For topping:

1/4 cup basil, chopped
2 tblsp minced garlic
zest of 1 lemon
1/4 cup olive oil
1 tblsp buttermilk
3 tblsp minced shallot
In a medium size bowl, mix the 1/3 cup olive oil, 1/4 cup minced garlic, jalapeno, lemon juice, and white wine vinegar. Stir to combine. Place the mahi mahi in a glass baking dish. Pour the marinade over the fish & marinate in the fridge for 1 hour, turning after 30 minutes.

Meanwhile, mix the chopped basil, 2 tblsp minced garlic, lemon zest, olive oil, buttermilk, and minced shallot in a small bowl.

Preheat the oven to 375 degrees. Remove the baking dish from the fridge. Liberally salt and pepper the fish. Bake in the dish with the marinade for 30 minutes, or until the fish flakes easily with a fork.

Remove the fish from the oven and top with the basil mixture. Enjoy while hot!

Health Tip: Mahi mahi is a great source of selenium, which is essential for proper thyroid functioning. Just one 3-oz piece of cooked mahi mahi contains 40 mcg, that’s 57% of the daily recommended amount of 70 mcg.

from EatHealthyFeelGood

Asian-Style Orange Sauced Norwegian Salmon with Sesame Broccoli

From Norwegian Salmon
- (4) 5-6 oz Norwegian Salmon fillets, skin removed
- 1/2 cup orange juice
- 1/2 cup rice cooking wine (I couldn’t find this at the store, so we used white wine)
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sugar
- 4 each orange slices (and more for garnish if you like)
- 3 cups broccoli, florets
- 2 tsp sesame oil
- 2 tsp sesame seeds, lightly toasted
- 1 tbsp cilantro
- 1 tsp orange zest
- salt, to taste
- pepper, to taste

Preheat oven to 375° F

Make sauce: in a sauce pot, combine orange juice, rice cooking wine, soy sauce, rice vinegar, ginger and sugar. Reduce until thickened (about 2/3 original volume)

Arrange salmon fillets in oiled casserole dish. Season salmon fillets with salt and pepper. Top each fillet with 1 slice of orange. Pour sauce into casserole dish

Bake for 12–15 minutes or until salmon is pink in center.

While salmon is baking, cook broccoli: Blanch florets in large pot of salted boiling water until tender. Strain water and drain florets well. Toss with sesame oil, sesame seeds and dash of soy sauce

Arrange salmon on plate surrounded with broccoli florets. Garnish with chopped cilantro and orange zest. (Whoops! We forgot the cilantro…but I’m certain it would be a nice touch!)

From ThisWeekForDinner

Shrimp in Tomatillo and Herb Sauce

This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn’t easy to find in the United States. I’ve created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.

5 large garlic cloves, peeled and halved
Salt to taste
2 tablespoons extra virgin olive oil
1/2 pound tomatillos, husked
2 serrano chilies, stemmed
1/2 cup fresh basil leaves
2 tablespoons fresh mint leaves
1 tablespoon fresh tarragon leaves
1 1/4 pounds medium shrimp, peeled and deveined
Freshly ground pepper

1. Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.

2. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.

3. Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.

4. Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.

Yield: Serves four.

Advance preparation: You can prepare the green purée several hours before cooking, but for the most part, this is a last-minute dish, like a stir-fry.

Variation: This sauce is also delicious with vegetables or with white beans.

Nutritional information per serving: 184 calories; 8 grams fat; 1 gram saturated fat; 189 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 221 milligrams sodium (does not include salt added during preparation); 21 grams protein

From NYTimes

Good with chicken too? Of course!

Fusilli With Swordfish or Tuna and Tomato Sauce

The sauce here is a sort of fish ragù common throughout Sicily and Southern Italy. In summer, use fresh tomatoes, but you can make it now with canned.

2 tablespoons extra virgin olive oil
1 pound swordfish or tuna steaks, skinned and cut in approximately 1/2-inch dice
Salt and freshly ground pepper
1/2 cup dry white wine (optional)
1 small onion, finely chopped
2 to 4 garlic cloves (to taste), minced
1/4 teaspoon red chili flakes (optional)
2 anchovy fillets, finely chopped
1 (28-ounce) can diced tomatoes, with juice, or 2 pounds fresh tomatoes, peeled, seeded and diced or grated
1/4 cup chopped flat-leaf parsley
1 pound penne or fusilli

1. Begin heating a large pot of water for the pasta.

2. Heat the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes. Turn the heat to medium-high. Add the garlic, red chili flakes, anchovies and diced swordfish or tuna. Season with salt and pepper. Cook, stirring, until the fish changes color slightly, about two minutes. Add the wine, bring to a boil and continue to cook for two minutes while stirring. Then, using a slotted spoon, remove the fish and transfer to a bowl. Continue to boil the liquid in the pan until it has reduced to a couple of tablespoons.

3. Add the tomatoes to the pan, and bring to a simmer. Cook, stirring often, for 15 minutes, until they have cooked down slightly and smell fragrant. Stir the fish back into the pan, add the parsley and season the mixture to taste with salt and pepper. Bring to a simmer, and simmer 10 minutes until the sauce is thick and fragrant. Taste, and adjust seasonings.

4. Bring the pasta water to a boil, and salt generously. Add the penne or fusilli and cook al dente, eight to nine minutes or according to the timing directions on the package. Add 1/4 to 1/2 cup of the pasta cooking water to the fish ragù, and stir well. Drain the pasta, toss with the sauce in the pan or in a pasta bowl, and serve.

Yield: Serves six.

Advance preparation: The fish ragù can be made a few hours before you’re ready to cook the pasta. Refrigerate, then reheat gently.

Nutritional information per serving: 445 calories; 9 grams fat; 2 grams saturated fat; 29 milligrams cholesterol; 65 grams carbohydrates; 4 grams dietary fiber; 330 milligrams sodium (does not include salt added during preparation); 26 grams protein

From NYTimes

Tomato-Caper Halibut

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 (28-ounce) can diced tomatoes with juice
Salt, preferably kosher salt, and freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves

1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.

Yield: 2 1/2 cups

For the baked halibut:
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut.
Salt, preferably kosher salt, and freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

1. Make the sauce as directed and keep warm.

2. Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn’t yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.

3. Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Yield: Serves six

Advance preparation: The sauce will keep for about five days in the refrigerator.

From NYTimes (la di da!)

BROILED HALIBUT WITH GREEN OLIVE RELISH & SPICY LEMON QUINOA

(for the quinoa)
1 cup quinoa
1/4 cup lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup extra-virgin olive oil
1/2 cup toasted pine nuts
1/2 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

(for the olive relish)
1 cup green olives, pitted and coarsely chopped
2 tablespoons chopped flat-leaf parsley
Zest of 1 lemon
1 tablespoon lemon juice or champagne vinegar
1 tablespoon extra-virgin olive oil

(for the halibut)
1 lemon, sliced in half
4 center-cut halibut fillets (7 to 8 ounces)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

METHOD
Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, and pour in 2 cups of water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 10 to 15 minutes (but check the package for exact cooking times)

Meanwhile in a medium bowl add the lemon juice, lemon zest, cumin, cayenne, a grinding of black pepper, and olive oil. Whisk to combine.

Pour the cooked quinoa into the bowl with the dressing and stir until coated. Gently fold in the pine nuts and parsley then season with salt and pepper. This salad can be served warm or at room temperature.

Next make the relish. In a medium bowl, stir together olives, parsley, lemon zest, and olive oil. Done.

And finally the fish. Preheat your broiler. Slather both sides of the halibut with olive oil, spritz with lemon juice and season with salt and pepper. Place the halibut on a rimmed baking sheet and slide under the broiler and cook for about 2 minutes per side, depending on the thickness of your fish. Mine was about 1 inch.

To serve, mound the spicy lemon quinoa on a plate, top with a piece of halibut and spoon over the green olive relish.

Serves 4

from WellFed

Chile-Spiced Red Snapper and Couscous Stew

Course: main meals
PointsPlus™ Value: 4
Servings: 4
Preparation Time: 30 min
Cooking Time: 12 min
Level of Difficulty: Easy

Red snapper lends excellent flavor to this hearty stew though you could use cod to save a few dollars if you don’t mind a softer texture.

1 spray(s) cooking spray
1 small onion(s), chopped
1/4 cup(s) sweet red pepper(s), chopped
1 small jalapeٌo pepper(s), red, or other hot chile, cored, seeded and minced (do not touch seeds with bare hands)
1 pound(s) snapper fillet(s), or cod fillet, skinned, cut into bite-size pieces
2 medium tomato(es), cored and chopped
1/4 tsp dried thyme, crushed
1/2 tsp table salt
1/4 tsp black pepper
1 cup(s) fat-free chicken broth
1/2 cup(s) cooked couscous, pearl-variety
1 Tbsp chives, fresh, minced
1 tsp fresh lemon juice

Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.

Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.

Stir in couscous, chives and lemon juice; heat through. Yields about 1 1/4 cup per serving.

Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.

From WeightWatchers.

Soy-Maple Salmon

3/4 cup real maple syrup
1/4 cup soy sauce
4 (6 oz) salmon fillets
coarsely ground black pepper

Mix syrup and soy sauce in plastic bag. Arrange salmon in marinade making sure all fish is covered. Marinate in fridge, turning periodically, 4-48 hours--the longer the better (I generally start marinating the night before). Before grilling, season generously with pepper.

To marinate more fish, no need to double or triple the recipe, just make enough to cover the fish in proportions of 3 parts maple syrup to 1 part soy sauce.

Braised Whole Fillet of Salmon

Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables
From Lynne...

For 6 to 8 servings

1 each large carrot and onion cut into neat ¼ inch dice
2 or 3 tender celery stalks, neatly diced
2 TBLS unsalted butter
Seasonings: salt, freshly ground pepper, dried tarragon
2 pound skinless fillet of salmon about ½ inch thick
1 ½ cups dry white French vermouth

Cook the diced vegetables slowly in the butter until quite tender but not browned – about 10 minutes. Season lightly with salt, pepper and a big pinch of dried tarragon.

Go over the salmon carefully with your finders to detect any little bones; pull them out with tweezers of pliers. Score the skin side of the fish. Dust with salt and pepper and place best side up in the baking dish.

Spread the cooked diced vegetables over the fish and pour ½ inch of vermouth around it. Cover the fish with the wax paper, buttered side down.

May be assembled an hour or more ahead to this point, cover and refrigerate.

Preheat over to 350 degrees. Cook 15 – 30 minutes until the fish is done. Baste several times.