- 1 large handful of basil (about 1 cup chopped)
- 1 large handful of parsley (about 1 cup chopped)
- 1 small handful of dill (about ½ cup chopped)
- 1 small bunch of chives (about ½ cup chopped)
- 2 scallions, chopped into 1-inch pieces
- The leaves from 3 stalks of tarragon (stems discarded)
- Juice of half a lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper, plus more to taste
- ½ cup extra virgin olive oil, plus 2 tablespoons
- 1½ pound salmon fillet
- 1 pound dried fettuccine
- 2 tablespoons butter
- 6 cloves garlic, finely chopped
- ⅓ cup capers, drained and roughly chopped
- 1 cup heavy cream
- 2 cups frozen peas
- Zest of a whole lemon
- First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.
- Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
- Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.
- Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.
- 4 tbsp lemon juice
- 4 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp lemon pepper seasoning
- 1/4 cup minced parsley
- 12 oz chopped broccoli (about 3 cups)
- 8 oz chopped asparagus (about 1 bunch)
- 1 pound cod filets (not frozen, see note)
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
- Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
- Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.
Notes: It is best to thaw frozen cod in the refrigerator overnight.
- 1 tablespoons butter
- 1 tablespoons olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/4 cup white wine
- Grated zest from 1 lemon
- 1 tbsp capers
- 1 tablespoons lemon juice
- 1 tablespoons parsley for garnish, snipped or cut into small pieces
Take the swordfish out of the refrigerator about 30 minutes before cooking to bring to room temperature.
Dry off fish, salt and pepper it, put a very small amount of grapeseed oil in cast iron pan and heat until quite hot. Depending on thickness of fish cook 3-7 min on each side.
Make the lemon-garlic sauce
You can make the sauce while the swordfish steaks roast in the oven – so fast and easy to do, and the smell is addictive.
1. Add the butter and olive oil to a small skillet, and melt over low heat.
Add the garlic and red pepper flakes, and cook over very low heat (you don’t want to burn the garlic!) until the garlic softens, add capers. Set aside until the fish is done.
2. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.
3. Add the white wine to the cooking pan and stir to deglaze – remember to use oven mitts when touching the hot pan! Pour the wine mixture into the skillet with the garlic, and bring to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume. Remove from the heat, and stir in the grated lemon zest and lemon juice. Pour over the swordfish, and garnish with the parsley.
Serve this delicious swordfish with lemon-garlic sauce with linguine or another type of pasta, a green vegetable such as steamed broccoli, and crusty slices of French bread.
go to website for instructions
Mix first five ingredients, marinate salmon for 30 min in about 4 tbsp of mixture. cook marinade for 10-15 min until thickened, add butter. Preheat oven to 400-425,salt and pepper salmon then bake for 5 min on lowest rack, then 4-5 min on next rack. Remove from oven pour over some marinade then put back in over for 1 min. Serve.Mine salmon wasn’t broiled so the sauce did not brown the fish.
- 2 tablespoons olive oil
- 1 medium yellow onion, halved and thinly sliced
- 2 garlic cloves, finely minced
- 1/3 cup sun-dried tomatoes packed in oil
- 1/4 cup pitted oil-cured black olives coarsely chopped
- 2 tablespoons salted capers, well rinsed and coarsely chopped
- 1/4 cup dry white wine, preferably Sicilian
- Crushed red pepper to taste
- 4 x 6 ounces swordfish steaks
- Salt and pepper to taste
- Basil, roughly torn for garnish
- In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
- Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
- Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
- Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
- Return skillet to medium-high heat, cover and cook for 3 minutes per side.
- When swordfish is cooked through and browned, cover with sauce and warm.
- Sprinkle roughly torn basil and serve. This dish can also be served room temperature.Serves 4
- 1 pound salmon, with skin
- 2/3 cup maple syrup
- 1/3 cup bourbon
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil
Preheat oven to 400º F.
- In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
- Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
- Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
- While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze.
- Serve immediately and enjoy!
- Preheat the oven to 275° F. Brush a baking dish lightly with half the olive oil.
- Arrange the fish fillet(s) skin side-down in the pan. Rub the top with the remaining olive oil. Sprinkle lightly with salt. Tuck half the thyme sprigs under the fish and place the remainder on top.
- Roast for 15 to 35 minutes, until a two-pronged kitchen fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake when you poke into it. An instant-read thermometer should read 120° F. (Don’t worry if the top of the fish has a slightly transparent, raw look; this is the result of the low roasting temperature. It will be cooked inside.)
- Serve warm, room temperature, or cold. Remove the thyme sprigs and sprinkle with additional fresh herbs, like chives before serving, if desired. Serve with Greek yogurt mixed with more herbs, or another sauce of your choice. Serves 4
- 10 ounces dried linguine
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 shallot , finely chopped
- 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
- 3/4 cup half and half
- 1 cup frozen peas
- 1 package smoked salmon , cut into thin strips
- 1/4 cup finely chopped fresh dill
- Salt and pepper to taste
- Lemon wedges
- 2 medium Yukon Gold potatoes (12 ounces/350 g total)
- 6 plum tomatoes, peeled, seeded, and chopped
- 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice (OMIT)
- 12 small black olives, such as Niçoise, pitted
- 1 large garlic clove, chopped
- Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
- 4 thyme sprigs
- 1/4 cup (8 g) chopped parsley
- 4 tablespoons (60 g) unsalted butter, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
The casserole can be assembled and refrigerated for up to 4 hours before baking.