fish | apricots & walnuts | meals worth sharing

4 articles Articles posted in fish

salmon with brown butter and almonds

by natalie on Monday, 0 comments

salmon with brown butter and almonds | apricotsandwalnuts.com

one of my favorite things about this dish is that it’s ready in under 20 minutes. the brown butter and almond sauce is great for those people who aren’t very fond of fish, like the mountain man at our house. the capers in the recipe eliminate the need for lemon, and green beans help keep the dish light. if you don’t consume butter, use the fat of your choice. enjoy!

ingredients

4 tablespoons unsalted butter, or fat of your choice
1.25 pounds skinless salmon fillet, cut into 4 piecessalt + pepper
1 pound green beans, trimmed and halved crosswise
1/4 cup sliced almonds
2 tablespoons capers

directions

heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. season the salmon with ½ teaspoon salt and ¼ teaspoon pepper, and cook until opaque throughout, 3 to 5 minutes per side. transfer to individual plates and cover with foil.

fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt. add the green beans, cover, and steam until just tender, 4 to 5 minutes. drain and transfer to plates, then re-cover.

wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2 to 3 minutes. stir in the capers. spoon over fish and serve hot.

(original recipe via real simple)

grilled mahimahi with grapefruit salad

by natalie on Tuesday, 0 comments

the mountain man isn’t a huge fan of fish. in fact, he doesn’t really like it at all. so i’m always looking for ways to serve up a fresh catch that doesn’t involve dousing it in a sauce that covers up the flavor, but that compliments the fish enough that the mountain man will actually eat it.

my favorite discovery thus far has been this mahimahi dish served over a grapefruit salad. it’s ultra fresh and pretty sweet, a perfect combo. if the seafood department doesn’t have a fresh catch of mahi, get the frozen steak – it works just as well and is delicious. the home made dressing is to die for and what really pulls this dish together. a must have before the warm weather is gone. enjoy!

ingredients

1 1/2 pounds skinless mahimahi, cut into 8 pieces
1 teaspoon plus 2 tablespoons extra-virgin olive oil
kosher salt and pepper
1 grapefruit
2 tablespoons fresh lime juice
2 teaspoons honey
2 scallions, thinly sliced
2 bunches watercress, thick stems removed (about 6 cups)
1 avocado, cut into 1-inch pieces

directions

heat grill or grill pan to medium-high heat. rub the fish with 1 teaspoon of the oil and season with ¼ teaspoon salt and ⅛ teaspoon pepper. grill the fish until opaque throughout, about 5 to 6 minutes per side.

with a knife, cut away the peel and white pith of the grapefruit. cut the fruit into ¼-inch-thick rounds. rinse the watercress and remove the thick stems. dice the avocado.

in a small bowl, combine the lime juice, honey, scallions, ½ teaspoon salt, ⅛ teaspoon pepper, and remaining 2 tablespoons of oil. stir well to incorporate the honey.

once the fish is cooked through, divide the mahimahi, watercress, avocado, and grapefruit and drizzle with the dressing.

southwestern tuna lettuce boats

by natalie on Sunday, 0 comments

update: the original version of these i posted below aren’t paleo unless you eat dairy. that said, you can still use the seasoning without the yogurt, and still have a really delicious and light treat. to get the seasoning to bind with the tuna, i suggest using a mixture of little lemon and olive oil. mix the two with your seasonings in a bowl prior to mixing with the tuna. in place of diced avocado, you could also use avo-ziki sauce, helping to add some additional moisture if you feel the tuna is too dry…

remember that amazingly decadent, yet low-cal, southwestern tuna melt i posted? here is an even lower-cal version of it, perfect for hot summer days! prepare the tuna just as you did for the melt (see here), but rather than serving on bread, serve it in romaine lettuce. you can even cut back on the amount of yogurt you use to save those extra calories if you’re counting. top it with some pico de gallo salsa, a little bit of avocado, and some feta cheese for a high protein lunch that’s sure to fill you up for hours. this is my favorite pre-workout lunch, and i’m never starving after. serve with a side of fresh fruit or melon for a little sweetness. enjoy!

southwestern tuna melt

by natalie on Thursday, 0 comments

i originally posted this ah-mazing tuna melt when i was still eating grains and dairy. if you eat both, you are in a for a serious treat. under 250 calories, and made with greek yogurt in place of mayo, this tuna melt is totally decadent without the side of guilt. for you paleo lovers out there, this sandwich is pretty much a no-go, although i will admit i’ve made this when i was out of bread before. melted cheese makes anything taste good if you ask me.

ingredients

8 oz pouched low-sodium tuna or canned low-sodium water-packed tuna, drained
1/3 cup nonfat plain greek-style yogurt
1 rib celery, diced
2 green onions, thinly sliced
1 tbsp fresh lime juice
1/2 tsp each chile powder and ground cumin
pinch cayenne pepper
sea salt + ground black pepper, to taste
4 slices gluten free bread, lightly toasted
1 cup shredded low-fat mozzarella cheese
tomato slices (optional)

directions

preheat oven to 400°F. in a medium bowl, combine tuna, yogurt, celery, onions, lime juice, chile powder, cumin and cayenne. season with salt + black pepper. place bread on a parchment-lined baking sheet and spread tuna salad on each slice, dividing evenly. top each with 1/4 cup cheese. bake in oven for 4 to 6 minutes, until cheese is melted and bubbling and tuna is warm. serve immediately.

(recipe originally from clean eating magazine)