Enjoy a moment or two
Ingredients:
1 can of smoked trout
1/3 cup of canned corn
1 greenhouse tomato quartered
10 oz edamame
1 avocado diced
1/4 of a red onion finely sliced
Fresh tarragon chopped
3 cloves garlic chopped
Sauce:
3 parts olive oil
1 part balsamic vinegar
1 teaspoon of dijon mustard
salt and pepper to taste.
Toss all vegetables and trout in a bowl.
Whisk sauce together in a separate bowl. Then pour over salad.
Toss salad with balsamic sauce, salt and pepper to taste.
Ingredients:
4 5oz canned chunk tuna
2 Roma tomatoes chopped
1 cup large black olives halved
1/2 cup onions chopped
1/2 cup yellow bell pepper sliced
1/2 cup matchstick carrots
1/2 cup olive oil for marinating
1 cup cilantro chopped
Lemon pepper seasoning
1 cup lemon juice
1/2 cup capers
Sea salt
Black pepper
Garlic powder
16 oz spaghetti noodles
Drain tuna and put in a mixing bowl. Pour in olive oil and season fish with salt, pepper, garlic powder and lemon pepper seasoning. Put it in the fridge to marinate at least 30 minutes.
Lightly saute carrots and bell pepper. Allow them to cool down then combine with other vegetables. Place in fridge.
Boil the spaghetti noodles, rinse and allow them to cool down. Finally combine tuna, vegetables, fresh cilantro and noodles in a large bowl. Toss with capers, more olive oil, salt, lemon juice and pepper.
Ingredients:
3 small ahi tuna steaks sliced
1 cup cherry tomatoes sliced
1 half jalapeno finely chopped
1/4 of red onion finely chopped
1/2 of cucumber deseeded/sliced
1 tablespoon sesame oil
1 tablespoon ponzu sauce
1/3 cup soy sauce
Juice from 2 limes
1 cup cilantro finely chopped
2 tablespoons garlic powder
2 tablespoons Shichimi Togarashi
Sea salt to taste
*Garnish with avocado
Mix all ingredients in a bowl. The lime juice will begin to “cook” the tuna. It will go from a pink to brown. Let it marinate in the refrigerator for 30 minutes before serving with avocado on the side.
Ingredients:
10 filets of tilapia
1 onion sliced
1/2 a green pepper sliced
1/2 a yellow pepper sliced
1/2 a red pepper sliced
1 Serrano pepper finely chopped
1 bunch of cilantro chopped
2 stalks celery sliced
1 roma tomato sliced
Louisiana Cajun Seasoning
paprika
onion powder
cayenne red pepper
black pepper
sea salt
chopped garlic with juices
Olive oil
Brush tilapia with olive oil.
Mix the chopped vegetables and cilantro in a separate bowl.
Sprinkle seasoning over top of fish liberally. Now for the cayenne pepper… imagine you are crop dusting the fish. This is so you aren’t putting too much per fish. Remember your serrano peppers will take over the heat aspect.
Preheat oven 400 degrees. Cover the fish in vegetables and chopped cilantro. Sprinkle over chopped garlic.
Bake 20 minutes.
Serve over rice.
This recipe was inspired by my best friend. I was so exhausted from work but had a bible study call to get on as soon as I walked through the door. She told me don’t worry about it and she cooked dinner for me and the boys. I was taking notes and she handed me an awesome plate of food. It was not only pretty but tasted amazing! After I got off the call I was like what the heck did she season the fish with?? She was like she just goes in the kitchen and just mixes stuff up. Just randomly cooks soooo good. So I couldn’t wait to try some of her techniques. So this recipe is inspired Miss Antoinette. Hope you try it because it’s quick to make and very tasty!
Ingredients:
12 fillets of Tilapia
1 tomato sliced
1 green pepper sliced
1 onion sliced
3 garlic cloves chopped
3 tablespoons of lemon juice
2 tablespoons olive oil
2 tablespoons Marsala cooking wine
1/2 stick of butter
Sea salt
Black pepper
Thyme
Paprika
Rick’s Hot And Spicy All Purpose seasoning (5in1) or Seasoned Salt
Preheat oven 350 degrees.
Melt the butter and then combine wine, olive oil, lemon juice, garlic and All Purpose Seasoning. Whisk the mix thoroughly. Set aside. Arrange the fish and place the sliced veggies on top. Then pore your butter mix all over the tilapia. Sprinkle salt, pepper, paprika and thyme on top. Bake for 23 mins.
TalBakes 