Honey Lime Tilapia

We had this recipe at my mom's last week.  We usually aren't huge fish eaters, but my kids couldn't help but ask for seconds and even thirds.  This was amazing!!! Definitely a staple recipe now!  Hope you enjoy it.

Marinade:
Zest and juice from 1 lime
1 1/2 Tbsp. Honey
1/2 tsp. Pepper
1 Tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Garlic Powder

Dredge
1/2 C. flour
1/4 tsp. pepper
1/4 tsp. salt
2 Tbsp. Olive Oil

Combine marinade ingredients in a zip lock back or shallow container and place desired number of pieces of tilapia in with marinade.  Leave in marinade anywhere from 1-24 hours

When ready to cook, combine flour with salt and pepper on a plate, remove each fish fillet from the marinade and dredge lightly with the flour on both sides, just a light coating.

Heat 2 Tbsp. olive oil in a medium skillet o0ver medium high heat until shimmering.  Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned.  Try not to disturb the fish so that you get a nice browned layer.  Serve with lime wedges.

You can freeze the fish with the marinade in zip lock bags, and then thaw and cook as well.

Grilled Salmon

Fresh Alaskan Salmon was on sale this week so I bought half of a large Salmon and decided to try something new. I've never braved fish on the grill before, but have heard it's great. We gave it a try, and it turned out fabulous. I'll be making this one again for sure.
Layer two sheets of aluminum foil and spray with cooking spray. Place 2-3 lb Salmon on aluminum foil. Open up fish and sprinkle with lemon pepper. Slice one whole lemon in thin slices and place inside the salmon. Wrap the foil up around the fish and place on medium heated grill. Cook 10 minutes on one side, flip and cook another 10 minutes on the other side. Check fish to make sure it is flaky and serve. It was quite simple, healthy and delicious.

Hazelnut-Encrusted Salmon

1/2 cup hazelnuts
1/4 cup fresh parsley
1 T. grated organic lemon zest
Dash of sea salt and fresh pepper
4 skinless salmon fillets, 6 ounces each
2 T. olive oil
4 cups mixed organic baby greens (I prefer a combination of red & green lettuces)
Lemon wedges

Grind the almonds in a food processor-do not over grind and turn into a
paste. Mix the hazelnuts, parsley, lemon zest, salt, and pepper on a plate.

Dry the salmon; dredge the fillets on both sides in the nut mixture.

Heat the oil in a large skillet over medium heat. Add the salmon and cook
for about 5 minutes on each side, making sure that the salmon is cooked
through.

Arrange 1 cup of greens per plate. Transfer the hot salmon fillets to the
plates. Garnish with lemon wedges and serve immediately.


"House" Vinaigrette

3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard (Maille or Grey Poupon)
1 tablespoon apple cider vinegar
sea salt and fresh ground pepper
squeeze of a half lemon (optional)

Mix and shake well before tossing lightly on greens. Add a little bit at a time to avoid overdressing.

Enjoy!