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Lemon, Tomato, and Artichoke Halibut

Adding more fish to your dinner time repertoire is always a good idea! There are so many awesome flavors in this rich lemony sauce. Halibut, or your favorite white fish 1 lemon, juiced and zested 2/3 C dry white wine 1/2 C butter 1 TB garlic Grape Tomatoes Parsley, chopped Artichoke hearts in oil and drained Capers, drained S&P Grill or Traeger your fish with a little EVOO and S&P. Don’t overcook. Blister tomatoes in a little EVOO. Add garlic and sauté on medium-low heat. Add artichoke hearts and cook through. Add butter then wine, lemon juice, and cook on medium- high for 10 minutes or so. Add parsley and lemon zest at the end. Cover fish in sauce and serve warm!

Blackened Chipotle Fish Tacos

I’d like a side of fish tacos with my Chipotle Aioli please! Im in love with these blackened fish tacos with chipotle aioli, cheddar cheese, green cabbage, and mango relish. CHIPOTLE AIOLI 5 TB mayo 2 TB sour cream 2 -3 tsp chipotle chiles in adobo sauce (just the sauce) 1-2 garlic clove minced 1⁄2 tsp cumin 1/2 lime, juiced Sea Salt & ground pepper, to taste Blend all ingredients and chill BLACKENED FISH RUB Combine: 1 TB hot paprika 1 TB kosher salt 1 TB garlic powder 1 1/2 tsp freshly ground black pepper 1 1/2 tsp onion powder 1 1/2 tsp cayenne pepper 1 1/2 tsp dried oregano 1 1/2 tsp dried thyme 1 1/2 tsp dry mustard 1/2 tsp cayenne (or less) Start with your favorite fish. Mahi Mahi, Tilapia, Red Snapper, etc. Coat pan in a lot of butter (no wonder I love it so much). Coat fish in seasoning and sauté on a high heat. Don’t move fish for 1-2 minutes or until it lifts easily from the pan. Flip for 1-2 minutes.

Ahi Tuna Stack

I’m up to my eyeballs in Turkey, green bean casseroles, and Apple Pie, so tonight I needed a break. I devoured this in 3 minutes flat, and it’s so easy! Layer: brown rice (I love TJ frozen microwaveable bags) Avocado – with kosher salt and ground pepper Hawaiian Ahi Tuna- add sesame oil, green onion, soy sauce glaze, s&p Drizzle soy sauce glaze, you’ll want a lot! Soy sauce glaze- boil then simmer low sodium soy sauce and sugar until it’s reduced by 3/4

Tuna Salad with slivered almonds

Last nights dinner turned into lunch all week. I don’t make tuna very often, but when I do I love it! You can make this your own with whatever ingredients you have on hand. Here is one of my favorite combinations: Albacore in water Light mayo Spicy mustard Relish Diced purple onion Diced Clauson pickles Diced cucumbers Diced celery Lemon juice Lemon zest Kosher salt &pepper (I add Sriracha sometimes which adds a nice kick) Serve with bib lettuce instead of bread for lower carb. And I love avocado and toasted almonds on top.

Sriracha and Lime Salmon

My girlfriend brought me this dish when I had my last baby and it’s been my favorite salmon recipe ever since. It’s really that good! Zest and juice of 2 limes 3 TB maple syrup 2-3 TB Sriracha 1 tsp coarse sea salt 2 pounds salmon fillet, skin removed Coarsely chopped cilantro Preheat oven to 425°. In a bowl, whisk zest, juice, syrup, Sriracha, and salt. Place salmon in a baking dish and pour mixture over top. Let sit for 15-20 minutes. Roast until cooked through and flaky, 15 minutes. If grilling or putting on the Traeger, marinate fish with 3/4 of sauce. Grill for 15 to 20 minutes and then top with remaining sauce and sprinkle with cilantro.

Seafood Gumbo

Seafood Gumbo is a labor of love. It was delicious and had amazing flavors but you may want to save it for a special occasion or when you’re feeding a large crowd. Below is the recipe I “kind of” followed. I made some changes (of course) but this should give you a pretty detailed idea. 3/4 C vegetable oil 1 C all-purpose flour 1 1/2 C finely chopped onions 3/4 C finely chopped green bell peppers 3/4 C finely chopped celery 2 TB minced garlic One 12-ounce bottle amber beer 6 cups Seafood stock Dash of dried thyme 2 bay leaves 2 tsp Worcestershire sauce Dash of salt 1/2 teaspoon cayenne pepper 1 pound raw shrimp and/or scallops 1 pound white fish fillets cut in big chunks (your favorite kind) 1 pound clams Crab legs 1 package andouille sausage 1 package frozen okra Chopped fresh parsley Chopped green onion Rice, for serving Place a stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the…