Balsamic Baked Halibut

baked halibutIngredients:
Salt Pepper Garlic powder
Halibut
Balsamic vinegar Olive oil Basil

Instructions:
Bake halibut in 400 degree oven for 7-10 minutes. Once finished, season with salt, pepper and garlic powder. Drizzle with balsamic vinegar and olive oil and place basil on top

Wild Salmon

wild salmonInstructions:
Brush salmon with coconut oil, salt, and pepper. Put in 400 degree oven
for 15 minutes.
Stir Fry Asparagus

Ingredients:
Asparagus
Coconut Oil
Instructions:
Cut up asparagus into 1” pieces. Stir fry asparagus in pan with coconut
oil for 5 minutes.

Tuna Scaloppini with Onion, Mint, and Almond Topping

posted in: Recipes | 0

tunaIngredients

1/4 cup finely chopped almonds

1/4 cup fresh tangerine juice

2 tablespoons finely chopped red onion

2 tablespoons finely chopped fresh mint

1 tablespoon extra-virgin olive oil

1/2 teaspoon finely chopped fennel seeds

1/2 teaspoon fine sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) sushi-grade Shiro/Magura Yellowfin tuna steaks, each split in half horizontally

Cooking spray

Preparation
1. Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. Repeat procedure with remaining fish. Serve with almond mixture.

Tilapia with Tomato-Olive Sauce

posted in: Recipes | 0

tilapiaIngredients:

  • 1 1/4 pounds tilapia
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pint grape or cherry tomatoes, halved if large
  • 1/4 cup dry white wine
  • 3 cloves garlic, finely chopped
  • 3 tablespoons olive tapenade

Instructions:

Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.