In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
This delicious and nutritious recipe can be made with sustainable white fish or boneless, skinless chicken thighs, and it’s easy to prepare!
Serrano Wrapped Fish Crispy Potato Hash
Total Time: 45 minutes Servings: 4
4 pieces thick cod or other sustainable white fish (8 ounces each)
Salt and pepper
Paprika or smoked paprika
Parsley and thyme, minced
8 thin slices Serrano ham
5 tablespoons olive oil, divided
16 small white or gold potatoes (about 1 1/4-1 1/2 pounds), halved and chopped
1 onion, chopped
2 ribs celery, chopped
2 serrano peppers, finely chopped
4 cloves garlic, sliced
1 tablespoon tomato paste
1/2 cup chicken stock
A handful of flat leaf parsley, chopped
Pre-heat the oven to 350°F.
Season the fish with salt, pepper, the granulated onion, paprika, minced parsley, thyme and the lemon zest. Wrap each piece in two slices of ham that are slightly overlapping to cover the fish.
Heat 4 tablespoons olive oil, four turns of the pan, in a cast iron or other skillet over medium to medium-high heat. Season the potatoes with salt and pepper and lightly brown for 10 minutes, turning occasionally.
Add the onion, celery, pepper and garlic and cook to soften, 10 minutes more. Add the tomato paste and stir, then add the stock to loosen the pan bits. Toss with a handful of parsley.
Meanwhile, heat the remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat.
Add the fish and crisp the ham, 2 minutes on each side, then transfer to the oven and cook through, 8-10 minutes more.
Douse with lemon juice and serve with the hash alongside.