Grilled Citrus Fish

Grilled Citrus Fish
Grilled Citrus Fish

Ingredients
2 fillets of sole
2 tsp olive oil
3 tsp lemon juice
4-5 Tbsp orange juice
1/2 tsp garlic – finely chopped
2 tsp fresh parsley – chopped
5-6 basil leaves
2-3 orange slices – de-seeded
10-12 onion rings
Salt – to taste
Pepper – to taste
Rocket leaves

Procedure
*Spread one tsp of oil in a bowl.
*Pour in the lemon and orange juice.
*Sprinkle salt and pepper, stir gently.
*Add garlic, parsley and basil leaves, stir gently.
*Tear the orange slices, add them and mix well.
*Gently roll the fish in the marinade, add the onion rings and keep it in the fridge for two hours.
*Then heat one tsp of oil in a pan, add the fish with the onions and oranges.
*Cook the fish for two minutes each side using the marinade as a basting sauce.
*Serve with a handful of rocket leaves, pour a spoonful of marinade juice over it and sprinkle some pepper.


Strawberry Cooler Recipe

Strawberry Cooler

Servings: 8

Ingredients:

  • 3 cups water
  • 5 cups sliced fresh strawberries
  • 3/4 to 1 cup sugar
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 cup ginger ale
  • Crushed ice
  • Whole strawberries, optional

Procedure:

  1. In a blender, process the water, strawberries, sugar, lemon juice and peel in batches until smooth. Strain the berry seeds if desired. Pour into a pitcher; stir in the ginger ale.
  2. Serve in chilled glasses over ice. Garnish with whole berries if desired.

Pita Salad with Cucumber with Fennel and Chicken Recipe

Pita Salad with Cucumber, Fennel, and Chicken

Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 1/2 cups)

Ingredients:

  • 2 (6-inch) pitas
  • 2 cups thinly sliced fennel bulb
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup vertically sliced red onion
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/4 cup fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil

Procedure:

  1. Preheat oven to 350°.
  2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute.
  3. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber).
  4. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  5.  Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
  6. Gradually add oil, stirring with a whisk.
  7. Drizzle dressing over pita mixture; toss to coat.
  8. Serve immediately.

Halibut with Lemon-Fennel Salad Recipe

Halibut with Lemon-Fennel Salad

Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 fillet and about 1/2 cup salad)

Ingredients:

  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 5 teaspoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 4 (6-ounce) halibut fillets
  • 2 cups thinly sliced fennel bulb (about 1 medium)
  • 1/4 cup thinly vertically sliced red onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon fresh thyme leaves

Procedure:

  1. Combine first 4 ingredients in a small bowl. Combine 1 1/2 teaspoons spice mixture, 2 teaspoons oil, and garlic in a small bowl; rub garlic mixture evenly over fish.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
  4. Combine remaining 3/4 teaspoon spice mixture, remaining 2 teaspoons oil, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat.
  5. Serve salad with fish.

Greek Lamb Chops Recipe

Greek Lamb Chops

Servings: 4 (serving size: 2 lamb chops)

Ingredients:

  • 1 tablespoon dried oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (4-ounce) lamb loin chops, trimmed
  • Cooking spray

Procedure:

  1. Preheat broiler.
  2. Combine first 5 ingredients; rub over both sides of chops.
  3. Place chops on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

Seared Scallops with Lemon Orzo Recipe

Seared Scallops with Lemon Orzo Recipe

Servings: 4 (serving size: 4 1/2 ounces scallops and about 3/4 cup pasta mixture)

Ingredients:

  • Cooking spray
  • 1/2 cup prechopped onion
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 teaspoon dried thyme
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Procedure:

  1. Heat a medium saucepan over medium-high heat.
  2. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes.
  3. Stir in pasta, broth, wine, and thyme; bring to a boil.
  4. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
  5. Stir in chopped chives and lemon juice. Keep warm.
  6. Heat oil in a large cast-iron skillet over medium-high heat.
  7. Sprinkle scallops evenly with salt and pepper.
  8. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.