Fish

Red Snapper with Basil Sauce

Prep Time

10 minutes

 

Prep Notes

 

Cooking Time

15 minutes

 

Yields

4 servings

 

Ingredients

  • 8 oz silken tofu

  • 3 cloves garlic

  • 1/2 cup tightly packed basil leaves

  • Sea salt

  • 2 tbsps olive oil

  • 4 4-oz red snapper fillets

  • 8-10 kale leaves, thinly sliced

 

Directions

  1. Steam tofu and garlic in steamer basket over boiling water for 5 minutes.
  2. Transfer to a blender, add basil and a pinch of salt, and puree until smooth.
  3. Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.
  4. Transfer fish to a plate.
  5. Wipe out the skillet, add 1 tablespoon olive oil, and heat again.
  6. Add kale and a pinch of salt, stirring for 2-3 minutes, until kale is limp and bright green.
  7. Layer the kale on a plate and place fish on top.
  8. Spoon sauce over fish.

Pesto Salmon

Prep Notes

 

Cooking Time

5-7 minutes

 

Yields

4 servings

 

Ingredients

  • 16oz. fresh wild caught salmon

  • 1/2 cup store bought pesto

 

Directions

Preheat broiler on high. Spread the pesto all over the top of the salmon filet. Place directly under broiler and cook for 5-7 minutes or until the salmon flakes easily with a fork. 

 

Notes

*Serve alongside some roasted veggies. I made roasted cherry tomatoes and Brussels Sprouts and it was divine.

 

Credit

Jennifer Lannon

Honey-Macadamia Halibut

Prep Time

10 minutes

 

Prep Notes

 

Cooking Time

10 minutes

 

Yields

4 servings

 

Ingredients

  • 1/4 cup macadamia nuts

  • 4 4-oz halibut fillets (1-inch thick) 

  • Sea salt and black pepper to taste

  • 1 tbsp coconut oil

  • 3 tbsps honey

  • 1 lemon

 

Directions

  1. Chop the hazelnuts and spread on a cookie sheet.
  2. Toast in the oven or in a toaster oven on 350° F until golden brown for about 5-7 minutes.
  3. Check every minute or two and stir (or spin tray around) to toast evenly.
  4. Rinse fish and sprinkle with salt and pepper.
  5. Squeeze a bit of lemon on the fish.
  6. Heat the coconut oil in a skillet.
  7. Cook one side of fillet over medium heat for 5 minutes (if there is skin on one side, cook the fish skin side up first.)
  8. Flip each fillet and spread the honey onto the fillets and cook for 5 minutes on the other side (the halibut is done when it’s opaque and lightly flakes with a fork. If needed, cook for about 2-3 more minutes.)
  9. Remove from heat and top with toasted hazelnuts. 

 

Notes

To give the nuts even more flavor, you can quickly sauté them in the pan once you remove the fish. The nuts will pick up any of the honey and coconut oil still in the pan and become slightly glazed.

Ginger Halibut with Shredded Daikon Radish

Prep Time

5 minutes

 

Cooking Time

35 minutes

 

Yields

2 people

 

Ingredients

  • 2 8-ounce halibut fillets
  • 1 tablespoon tamari 
  • 1 tablespoon organic sesame oil 
  • 1 teaspoon fresh ginger juice 
  • 1/2 cup water 
  • 1 tablespoon olive oil 
  • 1 cup daikon radish, shredded 

 

Directions

  1. Wash fish and place in a shallow baking dish. 
  2. Mix tamari, sesame oil, ginger juice and water in a small bowl. 
  3. Cover fish with marinade and refrigerate for 20-30 minutes. 
  4. Heat olive oil in a pan. 
  5. Add fish and cook for about 7 minutes until fish is almost done. 
  6. Add remaining marinade and cook until fish is completely cooked and marinade is heated. 
  7. Serve with shredded daikon radish.