Homemade Salsa Topping for Fish-- by Alicia

I like to have fresh toppings on my fish, especially salmon! I cut up a few things from the fridge and added to the top of cooked salmon, so good!

Salsa Topping for Salmon

What you need:

- 1/4 cup olive oil

- sliced up baby tomatoes 

- sliced up olives

- sliced up avocado

(can add chopped onion as well!)

I eyeball the amounts I want cut up, it depends on the number of fish fillets you are making! Add all sliced ingredients to a small mixing bowl and add a little olive oil (prob don't need 1/4 c. if only making one portion)

Mix together and add to top of fish! (We broil our salmon for a couple minutes on each side)

This recipe is also really tasty if you use a wood board to cook your salmon on the grill with. We buy flavored (smoked) fish boards at the store for a couple dollars, great flavor!

Shrimp Salad on Cucumber Slices by Skinny Taste

I love me some cucumbers and shrimp! I would like to try this as an appetizer for Tyler and I one night, healthy and delicious!

Shrimp Salad on Cucumber Slices

Ingredients:

• 3/4 lb cooked shrimp, peeled (weight after peeled)
• 2 celery stalks, chopped
• 1 tbsp red onion, chopped
• 2 tbsp light mayonnaise (I used Hellmann's)
• 1 tbsp fat free Greek yogurt
• Goya Adobo
• salt and fresh ground pepper
• 30 thin slices cucumber (about 1 large)
• chopped chives for garnish

Directions:

Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with adoboand pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

Mexican Shrimp Cobb Salad by Skinny Taste

Tyler and I have been eating not so healthy lately, mostly because I love to cook and the fun things to cook are not always the least amount of calories! So I went on a search for a good salad and this is what I found:

Mexican Shrimp Cobb Salad 

For the Shrimp:

• 16 oz cooked large shrimp, peeled
• chipotle chili powder to taste
• 1 tbsp lime juice
• salt to taste

For the Salad:

• 6 cups romaine lettuce, shredded
• 15 oz black beans, rinsed and drained
• 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
• 2 tbsp red onion, divided
• 2 tbsp cilantro, chopped
• juice of 1/2 lime
• 1 seedless cucumber, diced
• 2 cups diced tomatoes
• 1 ripe hass avocado, diced
• 1 cup reduced fat Sargento Mexican Blend shredded cheese

Directions:

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.

Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

Fish Provencal

Found this recipe this week and thought it looked good!

Fish Provencal

Looks good huh?!!

What you need:

2 teaspoons finely grated lemon zest

1 teaspoon dried Italian seasoning

1/4 teaspoon red-pepper flakes

1/4 teaspoon anise seed, crushed

Coarse salt and ground pepper

1 small sweet onion, such as Vidalia, thinly sliced crosswise

6 small zucchini, thinly sliced

4 haddock, cod, or striped bass fillets (6 ounces each)

1 large tomato, seeded and chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil

1. Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
2. Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
3. Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

(recipe found at Martha Stewart.com)

Tilapia with homemade salsa dressing

I decided to throw a few basic ingredients together to put on top of our fish we had the other night... it turned out so yummy!

Tilapia with homemade salsa dressing

Dressing

finished product!


What you will need for dressing:
- 10-12 cherry tomatoes (cut in fourths)
- 1/2 avocado cut into small squares
- salt/pepper to taste
- 1 garlic clove (minced)
- 5 to 6 cilantro leaves (minced)
-about 1/4 cup olive oil
- about 1/4 c. chopped onion

stir it all up well and add as a topping to any white fish! ( I used tilapia)

Enjoy!! :)