Shrimp with Olives, Tomato and Basil
Monday, 19 September 2016
| Prep Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 1 lbs Peeled shrimp
- 1 teaspoon Sea Salt or Course Salt divided
- 1 lb tomatoes chopped into 1/2-inch pieces (about 2 cups chopped)
- 1 cup white wine water or vegetable stock may be substituted
- 1 cup pitted kalamata olives coarsely chopped
- 1 cup parsley chopped
- 1 cup fresh basil chopped
Ingredients
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Instructions
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
- Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.
Recipe Notes
278 Calories
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Honey Salmon All Wrapped Up
Friday, 16 September 2016
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings |
Ingredients
- 1/4 cup honey
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
- 2 pounds salmon
Ingredients
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Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes or light pink only in center
- Serve immediately.
Recipe Notes
280 Calories
Grilled Fish Tacos with Chipotle/Lime Dressing
Wednesday, 31 August 2016
Grilled Fish Tacos taste as good as fried and this recipe has been a hit since we introduced it. Though this may seem like a lot of ingredients many of them are used in both the marinade and the dressing making double use and once you have this once, we're sure you'll keep coming back to it.
| Prep Time | 35 minutes |
| Cook Time | 9 minutes |
| Passive Time | 6 hours |
| Servings |
Servings |
Ingredients
Marinade
- 1/4 cup olive oil extra virgin
- 2 tbsp white vinegar
- 2 tbsp lime juice (ideally fresh)
- 2 tsp lime zest
- 1 1/2 tsp honey
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp seafood seasoning (such as "Old Bay")
- 1 tsp hot pepper sauce
- 1/2 tsp black ground pepper
- 1 pound tilapia fillets, cut into chunks
Dressing
- 1 container light cream cheese (8 ounces)
- 1/2 cup adobo sauce from chipotle peppers
- 2 tbsp fresh lime juice
- 2 tsp lime zest
- 1/4 tsp cumin
- 1/4 tsp chili powder
- salt and pepper to taste
Ingredients
Marinade
Dressing
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Instructions
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- o make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Recipe Notes
416 Cakories
Salmon Mango Tango
Wednesday, 31 August 2016
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 1 mango peeled, seeded and diced
- 2 tbsp lime juice
- 2 tbsp red bell pepper and ancho chili jam
- 2 tbsp fresh cilantro chopped
- 2 fillets salmon skin removed
- sea salt to taste
- 2 tsp vegetable oil
Ingredients
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Instructions
- Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
- Season salmon fillets with sea salt.
- Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.
Recipe Notes
307 calories
Maple Salmon
Tuesday, 30 August 2016
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
people |
Ingredients
- 1/4 cup maple syrup
- 2 tbsp soy sauce
- 1 clove garlic
- 1/4 tsp garlic salt
- 1/8 tsp black pepper ground
- 1 pound salmon
Ingredients
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Instructions
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Recipe Notes
265 Calories
Footnote:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
