Impersonal Trainers
A blog for fitness, nutrition, and motivation.Archive for Fish – 4 Dishes
Giada’s Salmon with Lemons and Capers
Courtesy of Giada De Laurentiis
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup white wine
4 teaspoons capers
4 pieces of aluminum foil
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Turbot Fish and Sweet Potato Chips
Turbot (or other white fish)
Whole wheat flour
Whole wheat bread crumbs
Eggs
Salt and pepper
Olive oil
Malt vinegar
Sweet potatoes
Olive oil
Salt and pepper
Cut the turbot (or other white fish) into cubes. Place 2 eggs in one bowl, a coup of whole wheat flour in another bowl and 2 cups of whole wheat bread crumbs in another bowl. Dip the fish in the flour, then in the egg bath and finally coat with bread crumbs.
Place olive oil in a sautee pan and warm over medium heat. Add the coated fish and cook for 2 minutes on each side. Remove from the pan and place in a baking dish. Heat oven to 400 and finish fish by baking for 10 minutes.
To make the chips of the fish and chips. Slice sweet potatoes paper thin. Place on a baking sheet and lightly brush with olive oil and season with salt and pepper. Pre-heat oven to 375 and bake until crispy.
Serve the fish with malt vinegar and the sweet potato chips on the side. Do not serve with tartar sauce.
My Take On Ina’s Tuna Rolls
Adapted from a recipe by Ina Garten (aka Barefoot Contessa)
Olive oil
1 very fresh tuna steak
Salt and pepper
1 lime, zest grated
3 tablespoons freshly squeezed lime juice (2 limes)
1/2 teaspoon wasabi powder
1 firm, ripe Hass avocado, medium-diced
1/4 red onion, chopped
1 tablespoon toasted sesame seeds
Whole wheat hoagie rolls
1 bunch baby arugula
Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.
For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, as well as salt and 1 pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.
Bagels and Lox Salad
4 oz smoked salmon (lox)
Romaine and butter lettuce
Diced red onion
Sliced avocado
1 piece of toasted whole wheat bread (cubed)
Goat cheese
1 tablespoon of light sour cream
Balasmic vinegar
Olive oil
Salt and pepper
In a bowl add romaine and butter lettuce. Add smoked salmon, diced red onion, sliced avocado, a handful of crumbled goat cheese, and top with the cubed toasted whole wheat bread.
For the Dressing:
Combine a couple tablespoons of olive oil, with a couple tablespoons of balsamic vinegar, add 1 tablespoon of light sour cream, salt and pepper and whisk together.
Add only as much dressing as you REALLY need to the top of your salad.
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