4 (6 oz.) skinless fish fillets, ¾ to 1 inch thick ¼ cup balsamic vinegar 2 Tbsp. extra-virgin olive oil 2 medium cloves garlic, minced 2 tsp. finely minced shallot 1 Tbsp. finely chopped parsley 1 tsp. finely chopped oregano ½ tsp. freshly ground black pepper 4 lemon wedges 2 Tbsp. finely chopped herbs such … Continue reading »
May
15
Poached Tilapia in Saffron Sauce
3-4 Tbsp. vegetable broth for sautéing 3 garlic cloves 1 Tbsp. tomato paste 2 ¾ cup vegetable broth 2 tsp. fresh tarragon, chopped 1 tsp. saffron 2 inches sliced orange peel or large piece orange zest 1 bay leaf 1 ½ cup organic stewed or diced tomatoes ½ cup fennel 1 leek (white only), sliced … Continue reading »
May
15
Get Smart Mahi Mahi Burger with Pineapple Salsa
4 mahi mahi fillets (4 oz. each) 1 Tbsp. grape seed oil Lemon pepper 1 cup fresh pineapple, diced ½ cup red bell pepper, diced 2 Tbsp. fresh cilantro, minced 2 Tbsp. shallot, minced Pepper to taste Large romaine lettuce leaves or 100% whole wheat “sandwich thins” Preheat grill to medium heat. To make pineapple … Continue reading »
May
20
Glazed Salmon with Edamame
Glazed Salmon with Edamame 2 Tbsp. low-sodium soy sauce1 Tbsp. minced peeled fresh ginger1 Tbsp. seasoned rice vinegar1 tsp. hoisin sauce1 tsp. Splenda brown sugar1 lb. salmon, skinned and cut crosswise into 4 equal pieces2 tsp. yellow or white miso4 tsp. mirin (sweet rice wine)2 Tbsp. fresh orange juice (light)1 1/3 cups frozen shelled edamameOrange … Continue reading »
Mar
30
Shrimp Caesar
Shrimp Caesar
3 Tbsp. lemon juice, plus 4 lemon wedges for garnish
2 tsp. Dijon mustard
3 anchovies, coarsely chopped, or 1 tsp. anchovy paste (or to taste)
1 small clove garlic, coarsely chopped
2 Tbsp. extra-virgin olive oil
½ cup grated fat-free Feta cheese, divided
½ tsp. freshly ground black pepper
8 cups chopped hearts of romaine (about 2 hearts)
1 lb. peeled, cooked shrimp (21-25 per lb.); thawed if frozen
1 cup croutons, whole-grain only
Place lemon juice, mustard, anchovies (or paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add ¼ cup Feta cheese and pepper; pulse until combined.
Combine romaine, shrimp and croutons (whole-grain only) in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining ¼ cup Feta cheese and garnish with a lemon wedge.
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