Tilapia with Cilantro Cream Sauce

Tilapia (or Salmon) with Cilantro Cream Sauce
(or use other white fish)
Serves 4

1 1/2 lbs tilapia fillets
1 Tbsp melted butter
Salt and pepper
1 Tbsp olive oil
2 clove garlic, finely minced
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 cup heavy cream
1 Tbsp lime juice
1/2 Tbsp white winegar
Salt and pepper, to taste

Rice (brown and wild rice are my favorite), cooked
Vegetables (such as green beans, yellow squash, carrots, red pepper), in small cubes and cooked

Heat oil in a small saucepan over medium heat; saute the garlic and onion for 1 to 2 minutes.  Add cream and bring to a simmer.  Simmer for about 3 to 4 minutes to reduce slightly.  Stir in cilantro, lime juice, and salt and pepper to taste.  Simmer for about 1 minutes longer.  Set aside or refrigerate until nearly serving time.

Heat oven to 375.  Line a baking pan with foil; spray with nonstick cooking spray.  Brush fillets lightly with butter; arrange in baking pan.  Sprinkle lightly with salt and pepper.  Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.

Arrange rice on plate.  Place fish and vegetables on top.  Drizzle with cream sauce.

Fish Tacos

Fish Tacos
Recipe from Martha Stewart Living
Serves 4

1 lb boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbsp extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream

1 cup fresh cilantro
1 small white onion, finely chopped

1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage (or regular cabbage), thinly sliced


Heat broiler, with rack in highest position.  Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper.  Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

Meanwhile, in a small bowl, combine sour cream, cilantro, onion, lime zest and juice, and a few dashes hot sauce.  Season with salt and pepper.  Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes.  Divide fish evenly among tortillas and top with cabbage. Serve with lime sour cream and lime wedges.

Chicken and Shrimp Carbonara (Olive Garden)

Chicken and Shrimp Carbonara

Recipe from food.com

Chicken and Shrimp

1/2 Cup olive oil

1/2 Cup hot water

1/2 Tbsp italian seasoning

1/2 Tbsp garlic, chopped

1 lbs chicken strips

1/2 lb shrimp (or use 1 1/2 lbs chicken)

Whisk olive oil together with hot water, seasoning and chopped garlic. Add the chicken and shrimp. Cover and refrigerate for at least 30 minutes.

Sauce

1/2 Cup butter

3/4 tsp garlic, chopped

1 1/2 Tbsp flour

1/2 Cup parmesan cheese, grated

2 Cups heavy cream

2 Cups milk

1/8 Cup bacon, cooked and crumbled

1/4 tsp black pepper

Melt butter in a large sauce pan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, parmesan, heavy cream, milk, bacon, pepper and salt.

Use a whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Noodles

2 (7 oz) boxes pasta (spaghetti, linguine, etc.)

1/8 tsp salt

Cook noodles until al dente.

Topping

1 1/2 Tbsp romano cheese, grated

1 1/2 Tbsp parmesan cheese, grated

1 Cup mozzarella cheese, shredded

1/4 Cup panko

3/4 tsp garlic, chopped

3/4 tsp butter, melted

1 Tbsp parsley, chopped

3/4 Cup roated red peppers, cut into small strips

1/8 Cup bacon bits

Set roasted red peppers and bacon bits to the side. Combine romano, parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

Preheat large skillet. Add chicken and shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165 for chicken and 155 for shrimp.

Stir chicken and shrimp and sauce together until well blended.

Place hot, precooked pasta on a larger serving platter. Top with chicken and shrimp sauce. Evenly distribute topping over top of chicken and shrimp. Place in broiler until top is golden brown. Serve immediately.

Lemon Garlic Tilapia

Lemon Garlic Tilapia (or most any fish)

Recipe from allrecipes.com

4 Tilapia Fillets

3 Tbsp fresh lemon juice

1 Tbsp butter, melted

1 Clove garlic, finely chopped (I cooked it over a stove for a bit)

1 tsp dried parsley flakes

Pepper to taste

Preheat the oven to 375. Spray a baking dish with a non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with fork, about 30 minutes.

Fish Tacos with Avocado Sauce

Fish Tacos with Avocado Sauce

Recipe from Taste of Home magazine

(recipe seems much more intimidating that tit really is since most can be made earlier in the day)

1/4 cup lemon juice

1 Tbsp olive oil

3 Garlic cloves, minced

1 lb. halibut or tilapia fillets

Sauce:

2 Medium ripe avocados, divided

1/4 Cup fat-free sour cream

1/4 Cup reduced fat mayonnaise

1 Tbsp lime juice

1 Garlic clove, minced

1 tsp. dill weed

1/4 tsp ground cumin

1/4 tsp dried oregano

1/4 tsp dried parsley flakes

Dash cayenne pepper

Salsa:

1 Medium tomato, seeded and chopped

1 Small red onion, chopped (I used WAY less)

4 - 1/2 tsp chopped seeded jalepeno pepper

1 Tbsp minced fresh cilantro

1 1/2 tsp lime juice

1 garlic clove, minced

1/8 tsp salt

Tacos:

8 flour tortillas

2 cups shredded cabbage

In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes.

For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Broil halibut 4-6 inches from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 Tbsp sauce and 1/4 cup salsa.

Baked Salmon

Baked Salmon

Recipe from an old cookbook...I can't remember the name off the top of my head

4 Salmon fillets

4 Tbsp butter (I tend to use less)

Lemon pepper

Preheat oven to 450. Take out 4 squares of aluminum foil. Place a salmon fillet on each square. Sprinkle lemon pepper on top and place a Tbsp of butter on each. Gently cover each salmon with aluminum foil and stick in the oven for 10-15 minutes or until flakes easily.

Cucumber Dill Sauce

*We ate this with an open-faced salmon burger with sharp cheddar cheese and lettuce.

Cucumber Dill Sauce
Recipe from The Good Housekeeping Illustrated Cookbook

1 8-oz container sour cream
1 medium cucumber, peeled and chopped
1 tsp dill weed
1 tsp sugar
3/34 tsp salt
1/8 tsp pepper
lemon juice (1/2 of a lemon) (our addition ro recipe)

In small bowl with spoon, mix all ingredients together. Serve with fish.

Salmon or Chicken Patty Sandwich Sliders

*Also good plain (not as sandwich sliders). Just serve with tarter sauce, ketchup, BBQ sauce, whatever kind of sauce you like with it.

Salmon or Chicken Patty Sandwich Sliders
Recipe from my mom

1 can salmon or chicken (6-7 oz)
1 egg
1/2 cup bread crumbs (or crushed crackers)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 onion, diced
1 Tablespoon olive oil
Rolls or bread (I used slices of bread cut up into fourths)
Toppings of choice for sandwiches (lettuce, mayo, cheese, etc)

Mix together all ingredients (except olive oil) with a fork and form into small patties. If not solid enough to form into patties add a few more bread crumbs. Fry on stove over medium-high heat until browned on both sides and heated through, about 10 minutes (or stick in the George Foreman until cooked through).

Put patties in bread with desired toppings and serve.

Serve

Clam Sauce Pasta

Clam Sauce Pasta
Recipe from the Finlinsons

3 Cans clams (7 1/2 oz)
8 oz Angel hair or spaghetti noodles
1/3 Cup oil
1/4 Cup butter
3 Cloves garlic, minced
2 Tablespoons parsley
1 teaspoon salt

Cook pasta in water and a Tablespoon of oil. In a saucepan, drain clams keeping the liquid. Heat butter and oil on medium heat until melted. Add garlic. Cook for 5 minutes. Add juice, parsley, and salt. Simmer uncovered for 10 minutes. Add clams. Simmer until hot (not too long). Pour sauce over pasta and serve.

Bajio's Shrimp Tacos

Bajio's Shrimp Tacos
Recipe from Jackie Williamson

Assembly:

Tortillas
Cheddar cheese
Cooked shrimp
Fresh lime juice
Mango Salsa

Shrimp

2 Lbs. frozen medium shrimp
1/2 Cup butter
1 Cup honey
2 Tablespoons seasoned salt or lemon pepper

Thaw shrimp and cut in half. Melt butter and stir in honey and seasoned salt/lemon pepper. Heat 1/4 cup sauce in a frying pan until bubbly and then add about 3/4 shrimp to pan, stirring until shrimp is cooked through.

Mango Salsa

1 Mango
1/2 Cup red onion, chopped
2 Tablespoons Cilantro
1 teaspoon sugar
1/2 Lime's juice
1/8 teaspoon chili powder