Tilapia Curry with Basil

3/4 cup coconut milk
1 1/2 tbsp. red curry paste
3 small cloves garlic, grated
1 1/2 tsp. ground coriander
Salt and pepper
4 small carrots, peeled and thinly sliced crosswise
1 small yellow onion, quartered and thinly sliced
1/2 cup thinly sliced fresh basil
4 Tilapia fillets (4-5 oz each)
Cooked rice for serving.

Preheat oven to 425 degrees. In a bowl, combine the coconut milk, curry paste, garlic and coriander; season.
Divide carrots, onion, basil among four pieces of foil, placing ingredients in the center. Top each portion with a fillet and a quarter of the coconut mixture. Fold over the foil over fish and crimp all edges to seal.
Place foil packets on a baking sheet and bake until the fish is opaque and flaky and the carrots are tender, about 15 minutes. Remove the packets from the oven and let rest 1 minute. Open the packets and serve with the rice.

Makes 4 servings.

Recipe from Real Simple Magazine November 2013 issue

Tomato, Avacado and Shrimp Salad

1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic, grated
1/2 cup grape tomatoes, quartered
1/2 pound cooked peeled shrimp
1 avocado
Salt and Pepper

In medium bowl whisk olive oil, vinegar and garlic. Combine tomatoes, shrimp and avocado in separate bowl. Add oil mixture to shrimp, toss adding salt and pepper to taste.

We ate this plain as a side but recipe suggested to serve on top of roman lettuce.
Adapted from recipe from Rachael Ray Magazine July/August 2013

Fish Tacos with Strawberry Salsa

Cooking spray
1 pound white fish fillets (tilapia, halibut, cod)
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage or shredded lettuce


Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.

I am not a fan of jalapeno peppers so I substituted green peppers, or just omit the peppers all together.

Recipe from epicurious

Tuna Alla Puttanesca

2 cans tuna drained and flaked
2 cups dry bow tie pasta
4 tablespoons olive oil
3 garlic cloves
1 small red onion, chopped
1 can (14oz) diced tomatoes in juice
1 cup white cooking wine
3 tablespoon capers. drained
1 tablespoon chopped Rosemary
1 teaspoon ground black pepper
salt to taste
2 tablespoon Italian parsley
freshly grated Parmesan cheese

Prepare pasta meanwhile place oil in large skillet over medium heat. Add garlic and onions and saute for 5 minutes. Add tomatoes and juice, wine, capers, rosemary and pepper to onions and garlic. Raise heat to high heat and cook for 3-4 min or until the sauce thickens slightly. Salt to taste. Add tuna and pasta to sauce,stir to combine. Stir in parsley. Spoon onto plates and garnish each serving with cheese.  Serves 6.

Tuna and White Bean Salad

5 oz canned Tuna, drained and flaked
1 garlic clove, minced or 1 tsp of garlic paste
1 Tablespoon lemon juice
2 Tablespoon olive oil
1 can white beans, drained and rinsed
1/2 red bell pepper, cubed
1/4 cup chopper red onion
fresh basil, chopped to taste
Salt and Pepper to taste
Lemon zest
 Mince garlic and mash to a paste with the back of a spoon. Mix garlic paste with lemon juice, salt and pepper and slowly whisk in olive oil. Toss red pepper, onion, and beans together. Break apart tuna and mix into bean mixture. Add dressing and toss well. Add basil just before serving.
I put this on top of lettuce but would also be great in a wrap or a pita. I used what I had vegetable wise when I first made it using tomatoes and green onions in place of red pepper and red onion it was still tasty.


recipe from  http://www.tunathewonderfish.com/cookbook/ where they have a more fun Tuna recipes.

Mustard -Roasted Fish

My guilty pleasure at mom and dad's is watching the food network. On my last trip I saw Ina Garten make this fish. I had to try it so yesterday I made it for the boys. Jason who is not a fish fan loved it and even commented about how good it was the next day. That is some recipe. All the ingredients really make this dish. So great and not to mention easy. To find the recipe on the food network page click here.
I served this with the Dill Fingerling Potatoes and the Watermelon with Feta and Basil. Recipes posted below.

Mustard- Roasted Fish
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Penne with Shrimp, Feta, and Spring Vegetable Ingredients Serves 4. Coarse salt and ground pepper 12 ounces penne rigate (ridged) 1 pound asparagus, trimmed, cut into 1-inch lengths 1 pound peeled and deveined frozen shrimp, thawed 8 ounces snow peas, trimmed and halved on the diagonal 3 tablespoons olive oil (preferably extra-virgin) 2 tablespoons fresh lemon juice 2 garlic cloves, minced 1 cup crumbled feta (4 ounces) 1/4 cup thinly sliced fresh mint leaves Directions In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot. To pasta mixture, add oil, lemon juice, garlic, and cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediate

find recipe on website here

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved. This was really fast and a one pot thing made me happy. I am also including some things that I use as time savers that I love. The first thing is minced garlic. I find it by the herbs in the produce section at the store. This brand comes in a tube like a paste but when I was in Utah the brand I used was in a jar. No more cutting, smashing or mincing garlic. I love it!  This next item is a tool I use all the time. I still have a hard time with the strength in my hands. So squeezing limes or lemons is really tough. I invested in one of these lemon/lime squeezers and love it. It squeezes the citrus till there is nothing left and you don't have to worry about seeds.