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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Red Snapper with Fava Bean Puree

This 20 minute dish is full of flavor and won’t break the bank with the minimal ingredients. Don’t let the fava beans get you, because this puree has mint and lemon juice to cut that “bean” flavor. It is a great and healthy dish you will want to make over and over again!

Red Snapper with Fava Bean Puree

red snapper with fava bean puree

Ingredients

4 cups low-sodium chicken stock (see Tip below)
3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed (see Tip below)
3 tablespoons chopped fresh mint leaves
1 lemon, juiced
Optional: 1 cup chicken stock (see Tip below)
Salt and freshly ground black pepper
4 (6-ounce) center-cut red snapper fillets (I used Rockfish)
Olive oil, for light frying/poaching

Directions

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes*. Drain the beans and reserve 1 cup of stock. Place the drained beans and reserved stock in a blender or food processor. Add the mint and lemon juice, and blend until smooth. Season with salt and pepper, to taste.

In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque.

Divide the fava bean puree between 4 serving plates. Place a filet of red snapper on top of the puree. Serve immediately.

*TIP-To save time, buy fava beans already cooked and shelled. Then simply microwave and put straight into the blender. Then use 1 cup of chicken stock in place of reserving the fava bean stock.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/red-snapper-with-fava-bean-puree-recipe.html

Lemon Cumin Chicken with Homemade Pesto

I love finding recipes that turn chicken into something spectacular. This dish does just that! The homemade pesto is so delicious, and what I love about pesto is you can use it on absolutely anything! I love to make pesto in abundance and use it throughout the week.

Lemon Cumin Chicken with Homemade Pesto

lemon cumin chicken with homemade pesto

Ingredients

Marinade:
1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1/4 cup fresh lemon juice (from 1 large lemon)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
Four 4- to 6-ounce boneless skinless chicken breasts
Pesto:
1 1/2 packed cups fresh mint leaves (about 1 large bunch)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
1/3 cup chopped walnuts, toasted (see Cook’s Note)
2 teaspoons fresh lemon juice (from 1/2 a large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, peeled and smashed
1/2 cup extra-virgin olive oil
Vegetable oil cooking spray

Directions
For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)

For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-cumin-chicken-recipe.html

Pasta with Spicy Mint Sauce

Need a light dish that packs a punch? This recipe will do just that. With the fresh mint and the spicy kick of chile, this takes a simple pasta dish to the next level!

Pasta with Spicy Mint Sauce

pasta with spicy mint sauce

Ingredients

Pasta:
Salt
1 pound campanelle pasta (or any small/tubular pasta)
1 cup grated Pecorino Romano cheese

Spicy Mint Sauce:
1 1/4 cups chopped fresh mint
1/2 cup grated Pecorino Romano cheese
1/2 cup extra-virgin olive oil
1 large serrano chile, stemmed, seeded and coarsely chopped
1 clove garlic, peeled and smashed

Directions

For the pasta: 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 transfer to a serving bowl. Add the cheese and toss until coated.

For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor. Blend until smooth.

Recipe Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/campanelle-with-spicy-mint-sauce-recipe.html

Herbed Pork Tenderloin with Mint Yogurt

I saw this recipe on The Chew and knew I had to try it. It was featured on an episode of people competing for the Weight Watchers challenge so you know it’s healthy! This recipe consists of a simple marinade, quick oven time, and a yummy sauce. The recipe originally called for a sear before roasting but I wanted to cut the cook time so I just roasted it in the oven without the sear and it was just as good! Keep note, if you don’t have fresh herbs on hand, it’s totally fine to use dried. This pork tenderloin is a must-try for a healthy meal!

Herbed Pork Tenderloin with Mint Yogurt

pork tenderloin with mint yogurt

Ingredients

  • 24 ounce Pork Tenderloin; trimmed of excess fat (about 2 medium size tenderloins)
  • 2 tablespoons Oregano; fresh or dried
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Orange Zest
  • 3 cloves Garlic; smashed
  • 2 1/2 tablespoons Olive Oil
  • 1 large zippered plastic bag
  • Kosher Salt
  • Pepper

Minted Yogurt Sauce

  • 8 ounces Greek Yogurt; fat free
  • 1 tablespoon Fresh Mint
  • 1 tablespoon Fresh Dill
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Kosher Salt
  • pinch of Black Pepper

Directions

In a large zippered plastic bag, mix the Oregano, Thyme, Zest, Garlic and Olive Oil.  Place the Pork Tenderloins inside the bag, coating them evenly.  Then store in refrigerator anywhere from 2 to 24 hours (I stored mine overnight).

Place the refrigerated Pork Tenderloins into a pre-heated, 400 degree oven for 20-23 minutes, or until internal temperature reaches 140 degrees.

In the meantime, make the mint yogurt. Mix the Yogurt, Mint, Dill, Lemon Juice, Salt, and Pepper in a bowl, and vuala!

When the pork is done cooking, transfer it to a cutting board to rest for 5 minutes (to seal in all the juices).  Slice into ¾” oval pieces.  Allow 3-4 pieces per serving.

As usual, I served this over couscous but feel free to serve over quinoa, rice, or tabbouleh.

Recipe source: http://abc.go.com/shows/the-chew/weight-watchers-recipes/herbed-pork-tenderloin-with-minted-yogurt-sauce-ryan-hutmacher