Citrus Garlic Fish

Sometimes we like a lighter style of fish, (something different from the usual breaded fish).  And this  citrus garlic fish fits just the dish.  It's baked, and has a wonderful sauce that's light and delicious.  And it bakes in the over in only 30 minutes, and easily feeds 4.

You will need:
1 pound of white fish fillets, (today I am using Alaskan Pollock)
1/4 cup melted butter
1 clove garlic, minced
1 Tabs. soy sauce
2 teas fresh lemon juice
1 teas fresh lime juice
1/4 teas salt
1/2 teas fresh ground pepper

Preheat the oven to 400 degrees.

In a small bowl, add the minced garlic to the melted butter.

Add the soy sauce.

Note:  Since I am adding salt, I use low sodium soy sauce.  If you use regular soy sauce, you may want to skip the salt.

 Add the salt, (unless you are using regular soy sauce).

 Add the pepper.

Add the lemon juice.

Add the lime juice.

Whisk all the ingredients together to incorporate well.

Spray a baking pan with cooking spray.  Line the baking pan with the fish.  Pour the citrus garlic sauce evenly over the fish..

Bake in the preheated over for 30 minutes.  Baste the fish occasionally with the sauce.

While your fish is cooking you can prepare your salad and side dish.

After 30 minutes, check to make sure your fish is cooked completely.   Remove from oven and plate.

Just that easy, you now have a delicious Asian sauce flavored white fish that did not require a lot of attention.

This is one of the favorites at our house.  We use this sauce with different types of white fish.

Enjoy !

Fresh Strawberry Vinaigrette

Our garden's strawberries are producing strong, and the farmer's markets are selling strawberries at low prices this time of year.  One of the best ways I use fresh strawberries is in a fresh strawberry vinaigrette.  It's fast, requires only a few ingredients, and it goes well on so many different kinds of salads.

You will need:
5 - 6 medium strawberries
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tabs. lemon juice
salt and pepper, to taste (about 1 teas. each).
1 Tabs. Italian seasoning

Place all the ingredients in a blender, and blend until smooth.

Taste for seasoning.  Does it need more salt or pepper?  It is too tart for your family's taste?  If so, add a teaspoon or so of sugar.  Pulse for a couple seconds after adding more seasonings.  Give it another taste.

Once you have the seasoning level where you want it, pour into a container.  I always have a small jar on hand for homemade salad dressings.  This will keep in the refrigerator for up to a week.

And when you are ready to serve, just pour over your favorite salad.

It is a wonderful change from the usual dressings.  And it only cost pennies to make.

Give this a try.

Enjoy?

No Bake Chocolate Oatmeal Cookies

It's hot outside, and you just want a quick cookie, without heating up the oven.  You also don't want to make several dozen, you just want a couple to satisfy the urge.  Here's just the thing!  A no bake chocolate oatmeal cookie.  It only makes a quick 9 cookies, and if you're watching your sugar, you can substitute the sugar with a sugar substitute, (but sugar taste much better in these cookies).  Let me show how I make them.

You will need:
1/3 cup sugar, (or sugar substitute)
1 large pinch of salt
2 teas. unsweetened cocoa
2 Tabs fat free or low fat milk
1/4 teas vanilla extract
2 Tabs peanut butter, (smooth or crunch)
1/2 cup quick cooking oats
1/4 cup Craisins, (optional)
parchment paper

In a medium microwave safe bowl combine the sugar, cocoa, salt, and milk.  Mix together well.

Microwave on high for 30 seconds.  Stir once.  Continue microwaving for another 30 to 45 seconds until the mixture is boiling.

 Add in the peanut butter and vanilla extract.  Stir until blended well.

 Add in the oatmeal and Craisins, (or you can use raisins).  Stir well to incorporate into the chocolate mixture.

Drop unto parchment paper, using a tablespoon.  Place in the freezer for 15 or 20 minutes until the chocolate sets up.

And you now have a quick, easy, cookie without heating up the kitchen.  

It's just enough to satisfy the urge.  Nice and chocolate flavor, with the oats and sweetened cranberries.

Enjoy !

Greek Veggie Salad

Fresh vegetables will be appearing at farmer's markets, and on tables soon.  A good way to use them is in a fresh Greek style veggie salad.  My version is quick, easy, and doesn't require any cooking.  Plus the leftovers can be used in a Greek pasta salad.  Let me show you how I do it.

You will need:
5 Tabs. olive oil
1 lemon
1 or 2 cloves garlic, minced
1 Tabs. red wine vinegar
1/2 teas dried oregano
1 1 Tabs dried dill
2 or 3 medium tomatoes
1 medium red onion
1 medium or 2 small zucchini
1 medium cucumber
1/4 cup black olives
4 ounces feta cheese

Wash and chop the zucchini.

Wash and chop the tomatoes.

 Wash and chop the cucumber.

Peel and chop the red onion.

Chop the black olives.

In a large bowl, combine all the vegetables, and mix together.

In a small bowl, add the olive oil, minced garlic, red wine vinegar, dried oregano, and dried dill.

From the lemon, squeeze 2 Tablespoons of juice into the oil mixture.

Whisk together well.

Pour the dressing over the veggies, and mix together well to incorporate the dressing over all the vegetables.

Just before serving, crumble the feta cheese over the salad.

And you have a wonderful, cold, raw, Greek style veggie salad.

The feta cheese adds just the right amount of saltiness, and the dressing add enough seasoning and herbs to freshen up the vegetables.  This salad goes well with fish and chicken.

Store any leftovers in the refrigerator in a covered dish.

I use my leftovers to make a Greek style pasta salad.

I have 2 cups of cooked noodles, (you want a noodle that has some kind of ridge that will catch the dressing), and about 2 cups of the veggie salad.

In a large bowl, mix the noodles and the veggie salad together, (make sure to also add any dressing that may have accumulated at the bottom of the veggie salad bowl).  And you now have a pasta salad.

This is a good to take to a picnic or a B-B-Q.

Store any leftovers in the refrigerator in a covered dish.

This will make a complete meal for me.  You can also pair this with fish or chicken to round out your meal.

Give my Greek style veggie salad, and the pasta salad a try.

Enjoy !