Steelhead trout 

H and I love fish/seafood. We try to eat it at least 2-3 times a week. More preferred. So to keep it interesting, we like to try out new recipes or new fish/seafood. This week it was steelhead trout. It’s been years since we’ve both had it, so we grabbed it up. This recipe from Food.com was great. I swapped out the rosemary for basil though and it was great! 

I also marinated mine in the paste first for about 20-30 mins then baked/broiled it up! 

I also baked it first 10 mins then broiled it to deepen the flavor. It was perfect! 

Enjoy!

  

Ingredients:

Serves 2-4

1 lb steelhead fillet, with or without skin

1 clove garlic, chopped fine

1 1⁄2 tablespoons coarsely chopped fresh rosemary

1 lemon, zest of

1⁄2 lemon, juice of

1⁄4 teaspoon salt

1⁄2 teaspoon fresh ground pepper

1 tablespoon olive oil, plus

additional oil, for greasing baking pan

Directions:

Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.

Preheat broiler.

Mix together all remaining ingredients except fish into a well-blended paste.

Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.

Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.

Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.

Serve immediately. 

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Taco stuffed mini peppers 

A great appetizer or lightened up Mexican favorite meal, mini peppers with all your favorite taco toppings! This was a great meal to enjoy our favorite without worrying about our diets! 

Just cut the peppers in half, stuff with your favorite taco meat (we used lean beef with low sodium seasonings and corn/black bean mixture). Then top as you like. We like lower fat cheese, Greek yogurt in place of sour cream and a bit of salsa and avocado. 

Serve as a meal or as an appetizer. Fresh, light and oh so good! 

  


Avocado strawberry salsa 

This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!

Enjoy!



Ingredients:

2 medium avocados 

10-15 medium strawberries 

1 cup fresh pico salsa 

Grilled fish or chicken

Directions:

Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like. 


Lemon caper halibut

Another fantastic fish recipe. This was crazy easy and quick to make and was perfect after a hot race day! I used this recipe, but tweaked it to our liking and what we had on hand!

Enjoy!



Ingredients: (serves 4, I cut in half)

1
tablespoon
plus 1 teaspoon olive oil
1 tablespoon butter 
2
cloves garlic, sliced
1/2
cup
fresh lemon  juice
1/2
cup
fresh flat-leaf parsley
2
tablespoons
capers
kosher salt and black pepper
4
6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish

Directions:
Heat 1 tablespoon of the oil and butter in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
Add the lemon juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to break down, 4 to 5 minutes.
Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.
Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. 
Add lemon sauce over fish and serve immediately. 

Roasted veggie quesadilla 

Another meatless, Lenten Friday night meal! Roast up your favorite vegetables, stuff your tortilla and grill up or bake in the oven. Quick, delicious and healthy. 

Enjoy!



Ingredients:

2 whole wheat tortillas (one per person folded in half)

1 ounce goat cheese

assorted roasted veggies (I used peppers, broccoli, tomatoes, kale, avocados all tossed with evoo and garlic and roasted up)

Directions:

Preheat a grill or skillet on medium heat.

On one tortilla, spread a 1/2 ounce of crumbled goat cheese. Top with assorted veggies. Top with remaining goat cheese and half tortilla.

Carefully place quesadilla down on grill or in skillet and let brown for 2-3 minutes. Once golden, gently flip onto the other side for the same amount of time.

Serve with salsa, sour cream etc. 


Healthy veggie/white fish recipe 

With Lent upon us and meatless Fridays or just plain healthy eating, this recipe is great. This was very easy to whip up, throw in the oven and let it do it’s thing! 

Light, healthy, and delicious! 

Enjoy!



Ingredients:

1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
Table salt
1/2 pound plum tomatoes, cored, seeded, and chopped into 1/2-inch-pieces (about 1 cup)
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Ground black pepper
4 tablespoons vermouth or dry white wine
4 skinless cod fillets (about 6 oz each)
1/4 cup minced fresh basil leaves

1 lemon, cut into wedges

Directions:

Toss zucchini with 1/2 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl.

Adjust over rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Mound salted zucchini in center of foil, drizzling vermouth, placing fish on top, then spooning quarter of tomato mixture over each fillet. Place second square of foil on top of fish, crimp edges together in 1/2-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet.

Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.


3 ingredient pancakes 

If you miss carbs, but love pancakes, then this is the recipe for you. Just a mashed banana, 2 eggs and cinnamon to your liking and that’s it. This makes 2 medium, so double or triple for your needs. 

Mash the banana and mix in eggs and cinnamon. 

Heat pan to medium heat and butter or oil pan. 

Add a small dollop of the mixture and let cook 2-3 mins per side. It will be runny to start. Smaller pancakes here flip better! 

Top with your favorite ingredients. I like butter and just a small bit of pure maple syrup. Add fruit and you’re all set for a high protein breakfast! 

Enjoy! 



Found on Pinterest. No idea the original post.