Fiesta Fish

Yes this fish looks fancy, it is also so delicious! Don’t let the long directions steer you away from this fabulous fish! It is so light and refreshing and I bet it would be even better if you grilled the fish!

Fiesta Fish

fiesta fish

Ingredients
1 lb whitefish of your choice (I used Sole)
Salt and freshly ground black pepper
paprika
Drizzle of olive oil

Onion and Jalapeño quick pickle:
1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced

Avocado and Mango Salsa
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh parsley leaves, plus more for garnish
1/4 cup chives, chopped

Directions
Onion and Jalapeno quick-pickle:
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you bake the fish.

Preheat the oven to 350. Sprinkle each side of the fish with salt, pepper, paprika, and a drizzle of olive oil. Bake until cooked through (about 20 minutes).

While the fish cooks, make the Avocado Mango Salsa:
Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the parsley, chives, and salt and pepper and toss gently to combine.

When the fish is done cooking, coat the fish in the pan with most of the onion and jalapeño mixture and let it marinade for 5 minutes. Save a little to add onto the plate before serving.

To assemble, add the fish to the plate, add some onion and jalapeño mixture on top of the fish, and finish with a scoop of avocado and mango salsa. If there is any juice left to the onion and jalapeño mixture, drizzle that on top as well.

Recipe source: http://www.foodnetwork.com/recipes/bobby-flay/tirado-de-mahi-mahi-recipe.html

Advertisements

5 Ingredient Spicy Baked Salmon

This quick and easy salmon recipe will have your mouth watering! You can adjust the spiciness according to your preferences which is what makes this recipe so versatile.

5 Ingredient Spicy Baked Salmon

spicy oven baked salmon

Ingredients

  • 1 lb wild caught whole salmon fillet
  • 2 Tb. olive oil
  • 1 lime, zest and juice
  • 2 garlic cloves, minced
  • 1 jalapeño, grated
  • Salt and pepper

Directions

  1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil and lay the salmon fillet on it. Pat dry with a paper towel.
  2. Whisk the oil, lime zest, and garlic together. Grate the jalapeño and smell for spiciness. If it is very spicy (or you are sensitive to spice) add only half the grated pepper. Otherwise add it all to the oil mixture. Pour the mixture over the salmon fillet and salt the pepper liberally.
  3. Bake for 10-14 minutes, until just cooked through, but not dry. Squeeze lime juice over the top and serve warm.

Recipe source: http://www.aspicyperspective.com/2014/04/oven-baked-salmon.html

Creamy Avocado Yogurt Dip

This recipe is such a great alternative to hummus. It contains minimal and simple ingredients to create such a healthy dip. The best part about this dip is that it doesn’t brown. Most avocado dishes will brown the next day, but this dip stayed green! If it does brown a tiny bit, your best bet is to add a little lime juice and mix.

Creamy Avocado Yogurt Dip

creamy-avocado-yogurt-dip

Ingredients
1/2 cup plain fat-free Greek yogurt
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro (optional)
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin (optional)
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving

Directions

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Recipe Source: http://www.twopeasandtheirpod.com/creamy-avocado-yogurt-dip/

Pasta with Spicy Pesto

Anything pesto I love (you will see that in posts to come). Pesto is an easy, healthy sauce that keeps well in the fridge. You can make pesto in batches and use it on pasta or use it as a spread on sandwiches! Again, since my husband is a fan of spicy food, I kicked my love for pesto up a notch and added a special ingredient that gives it a nice kick.

Fusilli with Spicy Pesto

spicy pesto pasta

Ingredients

Pesto:
1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (~2-inch long) jalapeño pepper, stemmed and coarsely chopped
2 cups grated (4 ounces) Asiago cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil
1 pound fusilli pasta

Directions

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, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

For the pesto: In a food processor, combine the walnuts, garlic, jalapeño, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
(If you don’t like things spicy, remove the seeds from the jalapeño pepper. If you like it more spicy, add more than just 1 jalapeño).

Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.

Season with salt and pepper, to taste. Garnish with Asiago cheese and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-spicy-pesto-recipe/index.html

Avocado Crostini

I love a good guac but I wanted to amp it up for Valentine’s Day last year. I found this recipe and I haven’t made guac the same since.

Avocado Crostini

Avocado Crostini

Ingredients

  • 1 french bread baguette, cut into 1/4-inch thick rounds
  • 1 avocado, peeled and pitted
  • 2 teaspoons fresh lime juice
  • 1/2 jalapeño pepper, seeded and minced
  • 1 1/2  tablespoons chopped fresh cilantro
  • 1/2 scallion, finely chopped
  • 1 small clove garlic, minced
  • 2 ounces fresh goat cheese (secret weapon!!)
  • 1 tablespoon extra virgin olive oil
  • 1/4  teaspoon salt
  • 1/8  teaspoon black pepper
  • 1/2  cup grape tomatoes, finely chopped
Directions
1. Preheat oven to 400 degrees. Bake until toasted, but not browned, 2 to 3 minutes. Set aside.
2. Using a fork, mash avocado, lime, jalapeño, cilantro, scallion, garlic, goat cheese, oil, salt, and pepper in a small bowl.
3. Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes.
Tip: Make these up to 1 hour ahead of time and keep covered at room temperature.

The source of this recipe:
http://www.recipe.com/avocado-crostini/?socsrc=recpin08912avocadocrostini