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I made the vinaigrette when I only had two fish steaks to serve and it made the perfect amount of gravy

  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil (preferably extra-virgin)
  • 2 garlic cloves, crushed
  • 1/2 teaspoon lemon peel, grated
  • 3 tablespoons fresh basil, thinly sliced or 3 teaspoons dried
  • 2 teaspoons drained capers
  • 4 (5-6 ounce) halibut steaks (about 3/4 inch thick)
3.7/5 (131 Votes)

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The best and easiest way to make salmon in foil – and you won’t believe how much flavor is packed right in!

  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • Freshly ground black pepper, to taste
  • 2 pounds salmon
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sesame seeds
4.4/5 (18 Votes)

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The homemade Ranch dressing gives a tangy taste to your chicken (or tuna) salad in this recipe

  • 2 to 3 cups shredded chicken (I use a roast chicken and a mix of white and dark meat) or 4 cans of white albacore tuna, drained
  • 2 green onions, both the light and dark green parts, sliced
  • 1 red bell pepper, roasted, peeled, seeded and diced
  • 1 yellow bell pepper, roasted, peeled, seeded and diced
  • 1 small carrot peeled and grated or shredded (sometimes I steam the carrot shreds, about 1 to 2 minutes, for more flavor)
  • 2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced
  • 1 very small red onion or one-quarter of a large red onion, diced (or 1 large shallot, diced)
  • 1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
  • Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how 'wet' you like your chicken salad
  • Kosher salt and fresh ground black pepper, if needed.
  • GREEK YOGURT GARLIC RANCH 'MAYO'
  • 2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
  • 2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
  • 1/4 cup chopped, fresh parsley
  • 2 tablespoons chopped, fresh chives
  • 1 tablespoon chopped, fresh dill weed
  • 1 garlic clove chopped and smashed into a paste with a pinch of kosher salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder**) You can omit all the buttermilk, if you like. It's great without it too, since yogurt is already tangy. If using all mayo, you need to use it.
  • Salt and pepper to taste
4.5/5 (10 Votes)

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This Fish Taco Salad hit the spot! Made with those who avoid nightshades in mind, but received a collective thumbs

  • Fish:
  • 1 lb wild-caught Alaskan cod fillet
  • 1 clove organic garlic, pressed
  • Juice of half an organic lime {to squeeze on after it is done cooking, save the zest for the salad}
  • Salad:
  • 4 large handfuls organic spring mix
  • Small handful organic cilantro, chopped
  • 1 large organic carrot, peeled and julienned
  • 2 TB organic red onion, diced
  • Zest of half an organic lime {the zest reserved from fish}
  • 1 organic avocado, sliced - to garnish
  • Garlic Lime Vinaigrette:
  • Zest and juice of one organic lime
  • 1 organic garlic clove, pressed
  • 1 TB raw honey
  • 1/4 cup organic EVOO
  • Himalayan sea salt, to taste
  • Mango Salsa:
  • 1 organic mango, peeled and chopped
  • Zest and juice of half an organic lime
  • 1/4 cup organic red onion, diced
  • 1 tsp organic ginger, grated
  • Small handful organic cilantro, chopped
  • Himalayan sea salt
4.6/5 (9 Votes)

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Recipes & Menus | Recipes Mahi-Mahi Skewers with Tapenade and Couscous Purchased tapenade gives rich, briny flavo...

  • 1 cup plain couscous (about 6 ounces)
  • 1 teaspoon coarse kosher salt, divided
  • 1/3 cup purchased tapenade
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 pound mahi-mahi fillets, cut into 1-inch cubes
  • 1 cup purchased pico de gallo, drained
4.6/5 (9 Votes)

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1.Season the fillets with the salt, black pepper and Cajun seasoning

  • 2 slices of fresh red snapper fillets
  • 1/4 teaspoon of salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Cajun seasoning
  • 1 cup of oil
  • 1/2 cup of white corn meal
  • 1/2 cup of bread crumbs
4.6/5 (5 Votes)

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There aren't many foods that pack a nutrient punch quite like salmon

  • Wasabi Mayo:
  • 2 Tbsp wasabi powder
  • 1-1/2 Tbsp water
  • 1/2 cup mayonnaise
  • 1/2 tsp freshly grated ginger
  • 1 tsp soy sauce
  • 1 tsp lemon juice
  • Burgers:
  • 16 oz fresh salmon, cut into 2" chunks
  • 2 scallions, cut into 1" pieces
  • .5 oz fresh ginger, peeled and cut into small pieces
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 2 tsp Dijon mustard
  • 1/2 tsp ground black pepper
  • 2 Tbsp unseasoned gluten-free bread crumbs
4.6/5 (5 Votes)

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Place the cod in a single layer in a baking dish

  • 4 black cod fillets, each about 3 oz.
  • 3 Tbs. soy sauce
  • 2 Tbs. honey
  • 1 Tbs. rice vinegar
  • 1 Tbs. mirin
  • 1 Tbs. sesame oil
  • Juice of 1 lime
  • 1/2 oz. ginger, peeled and grated
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 4 green onions, white and light green portions, thinly sliced
  • 12 oz. bok choy, quartered lengthwise
  • 8 oz. shiitake mushrooms, stemmed and thinly sliced
  • 2 Tbs. vegetable oil
  • 3 cups cooked white rice
4.5/5 (18 Votes)

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Fresh and tropical flavors make this Chia-Crusted Oven-Roasted Tuna with Mango Fruit Salsa to-die-for

  • MANGO SALSA:
  • 1/4 cup coarsely chopped fresh mango
  • 1/4 cup coarsely chopped fresh pineapple
  • 2 fresh strawberries, diced
  • 1 tablespoon snipped fresh cilantro
  • 1 teaspoon lime juice
  • BALSAMIC GLAZE:
  • 1/4 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • CHIA CRUSTED TUNA:
  • 2 (5-ounces) fresh or frozen tuna fillets
  • 1/8 teaspoon coarsely ground black pepper
  • 1 tablespoon whole chia seeds
  • 1 teaspoon canola oil
4.5/5 (6 Votes)

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Traditional Puttanesca sauce is prepared and served with baked haddock and homemade oven roasted potatoes that are ...

  • 3 1/2 tablespoons olive oil, divided
  • 4 garlic cloves, sliced
  • 4 anchovy fillets packed in oil, drained
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 ounce) can whole peeled tomatoes and their juices, coarsely puréed
  • 1/4 cup halved, pitted oil-cured black olives
  • 1/2 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 1 pound fingerling potatoes, halved
  • 2 large shallots, peeled, leaving root end intact, quartered
  • 8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
  • 1/4 cup halved caper berries or 1 tablespoon drained capers, rinsed
  • 1 tablespoon chopped flat-leaf parsley
4/5 (6 Votes)

By

Traditional Salad Nicoise in a sandwich

  • 1/2 white onion, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup plus 4 teaspoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Coarse salt and freshly ground pepper
  • 2 (7 ounce) jars best-quality tuna packed in olive oil
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • 4 small ciabatta rolls, split horizontally
  • 2 heads Bibb lettuce, leaves split horizonatally
  • 1 1/2 cups nicoise olives, pitted
  • 8 hard-boiled eggs, peeled and thinly sliced
4.3/5 (6 Votes)

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Let's face it. Originality is dying these days

  • For poached eggs:
  • 4 Fresh Eggs
  • Vinegar
  • Salt
  • For pancetta-wrapped cod:
  • 4 Cod loins (able to fit into the mushrooms with a little room left)
  • 8 slices of Pancetta
  • 2 tbsp of Olive Oil
  • Zest of Half Lemon
  • 1/2 tsp of Salt
  • Pinch of Black Pepper
  • For roasted portobello mushrooms:
  • 4 giant Portobello Mushrooms (about 3.5 to 4 inches in diameter, cleaned)
  • 1/4 Cup of Olive Oil
  • 3 tbsp of Balsamic Vinegar
  • 2 tsp of Thyme Leaves
  • 1 Clove of Grated Garlic
  • Pinch of Salt & Black Pepper
  • For roasted tomatoes:
  • Tomatoes on the vine (total of 12 cherry tomatoes)
  • Olive Oil
  • Salt & Black Pepper
  • Serves 2 as a main or 4 as an appetizer
4.6/5 (5 Votes)

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Cookism's Cod in a Pod Grilled Halibut with Lemon-Basil Vinaigrette