Servings: 4 Total Time: 40 minutes Ingredients 1 tablespoon extra-virgin olive oil 2 cups refrigerated diced potatoes with onions 1/3 cup water 6 pitted kalamata (or black) olives 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1 1/2 lb tilapia (cod, snapper, or sole) fillets; thawed 1 lemon, for juice 1 (14.5-oz) can herb/garlic diced tomatoes [...]
Serves 4 Topped with a refreshing lemony olive-herb salsa, this tender grilled monkfish comes together in a snap. Serve with garlic bread and a green salad. To butterfly monkfish, slice through the center of the fillet, cutting almost, but not completely through, then open up like a book. Ingredients: 3/4 pound boneless, skinless monkfish fillets, [...]
Serves 8 Start any get-together off deliciously with this simple smoked salmon spread that will have everyone asking for the recipe. Make it up to two days ahead and serve with water crackers or matzos. Ingredients: 1 (4-ounce) package sliced smoked salmon 1 (8-ounce) package Neufchâtel cheese 1 tablespoon grated horseradish 2 tablespoons chopped fresh [...]
Serves 4 Ingredients: 1 (12-ounce) boneless, skinless fillet salmon 1/2 teaspoon lemon zest 1/4 teaspoon ground black pepper 8 ounces whole wheat penne pasta 1 cup fresh or frozen petite green peas 3 cups packed baby spinach leaves 1/4 cup chopped fresh dill 2 tablespoons fresh lemon juice 3/4 teaspoon crushed fennel seeds 1/4 teaspoon [...]
Serves 4 We call for Arctic char in these simple oven-cooked fish cakes, but they’re also excellent made with salmon. Roast some carrot coins or broccoli florets tossed with olive oil on the pan with your cakes and you’ll have an easy sheet-pan meal. If you prefer smaller fish cakes, form the mixture into 12 [...]
Serves 4-6 Ingredients Fish Tacos: 2 tbsp. extra virgin olive oil , divided 1 tbsp. fresh lime juice 1 ½ tsp. chili powder ½ tsp. kosher salt 1 c. finely shredded green or purple cabbage, for serving 12 to 24 corn tortillas, heated according to package directions 1 ¼ lbs. halibut, cod or other firm [...]
Serves 4 1 tablespoon extra-virgin olive oil 1 shallot, halved and sliced 1/2 small yellow onion, diced 3 cloves garlic, chopped 1 small bunch (about 10 leaves) Swiss chard, tough stems removed, leaves sliced 1/2 cup white wine 1 (28-oz) can whole tomatoes 1 (15-oz) can cannellini beans, rinsed and drained 2 bay leaves 1/8 [...]
