Whitefish with Mint Salmoriglio Sauce

By far the best fish dish I’ve made so far! This amazing sauce was used on pasta but thought it would be amazing on fish. I like anything lemony so combining it with fresh mint just took it to a whole new level!

Whitefish with Mint Salmoriglio Sauce

whitefish with mint salmoriglio sauce

Ingredients

1 lb whitefish of your choice (I used Sole)
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice (from 2 large lemons)
2 lemons, zested
3 cloves garlic, smashed or finely minced
1/2 cup chopped fresh mint
1/3 cup chopped fresh flat-leaf Italian parsley
Salt and freshly ground black pepper

Directions

Sprinkle the fish with salt and pepper and drizzle with olive oil. Bake at 400 degrees for approximately 20 minutes until the fish is cooked through.

In a small saucepan, bring the olive oil, lemon juice, lemon zest, and garlic to a simmer over medium-low heat. Cook for 5 minutes. Remove the pan from the heat and stir in the mint and parsley.

Once fish is done cooking, take it out of the oven, pour the sauce over the fish and let it marinate in the sauce for 2-3 minutes before serving.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-with-mint-salmoriglio-sauce-recipe.html

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Linguine with Avocado-Arugula Pesto

My love for avocado continues with this avocado pesto combination! Adding avocado to pasta is my all-time favorite thing. Adding pesto to that mix just makes this dish heavenly!

Linguine with Avocado-Arugula Pesto

linguine with avocado arugula pesto

Ingredients

1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded
3 cups baby arugula leaves (3 ounces)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice (from 2 large limes)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan (4 ounces)
1/2 cup sliced almonds, toasted (see Cook’s Note)

Directions

Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe.html