<b><a href="http://latino.foxnews.com/latino/health/2012/04/06/good-friday-recipe-pickled-swordfish/">Pickled Swordfish Recipe</a></b>
<b>Ingredients:<br><br></b>• 1 ½ - 2 pounds swordfish or any firm fish<br>
• Salt and pepper<br>
• ½ lemon, juiced<br>
• 1 cup all purpose flour<br>
• 1 cup extra virgin olive oil<br>
• 3 sweet onions, sliced<br>
• 1 red bell pepper<br>
• 4-5 cloves garlic, minced<br>
• 6 bay leaves<br>
• ½ teaspoon peppercorns<br>
• ½ teaspoon sweet paprika<br>
• ¼ teaspoon oregano<br>
• ½ teaspoon cumin seeds<br>
• 1 teaspoon capers, coarsely chopped<br>
• 1 cup apple cider vinegar<br>
• 1 dozen olives, coarsely chopped<br>
• 3 green plantains<br>
• 1 cup vegetable oil for frying plantains (Elizabeth Carrion)
<a href="http://latino.foxnews.com/latino/health/2011/03/04/crispy-salmon-tropical-salad-recipe/"><b>Crispy Salmon Tropical Salad</b></a>
Ingredients:
• 1 lb. cherry tomatoes<br>
• 7 oz. bag fresh baby spinach<br>
• 1 fresh mango, cut into bite-size pieces<br>
• 1 tablespoon extra virgin olive oil<br>
• Four 6-ounce salmon fillets, skin on<br>
• salt & pepper to taste<br>
Citrus Dressing<br>
• 1 tablespoons dijon mustard<br>
• ¼ cup extra-virgin olive oil<br>
• ¼ cup grape seed oil<br>
• ½ cup orange juice<br>
• 1 tablespoon lime juice<br>
• 1 tablespoon apple cider vinegar<br>
• ¼ teaspoon salt<br>
• ¼ teaspoon ground black pepper
Directions:
1. Preheat oven to 375 degrees. Place tomatoes on baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for about 10-12 minutes or until they skin begins to split. Set aside.<br>
2. With a sharp knife, score salmon filets on skin side. This will allow heat to penetrate through skin and cook faster. Season with salt and pepper.<br>
3. Place fillets, skin side down in a large sauté pan. Then turn on the burner to medium-low heat. After a minute, raise to high heat and cook for about 3 minutes.<br>
4. Turn salmon and cook for another 2-3 minutes.<br>
5. To make the dressing, combine all ingredients and shake well. Set aside.<br>
6. Peel and cut mango into bite-size pieces.<br>
7. To assemble, divide spinach, tomatoes and mango among four plates. Top with salmon and drizzle dressing over salad and salmon.
Makes 4 servings.
<a href="http://latino.foxnews.com/latino/health/2011/04/01/pita-fish-taco-recipe/"><b>Pita Fish Taco Recipe</b></a>
Ingredients:
1 lb. halibut (or any white fish)<br>
• 1 tablespoon extra virgin olive oil<br>
• 2 garlic cloves, finely chopped<br>
• 2 ripe haas avocados (1 smashed, 1 diced)<br>
• ¼ cup cilantro, chopped<br>
• ½ lime, squeezed<br>
• 1 ear corn or small can rinsed and drained<br>
• ½ pint cherry tomatoes, halved or quartered<br>
• Salt and pepper to taste<br>
• 1 – 12oz package whole wheat pita bread (6 loaves)
Directions:
1. Prepare fish – Drizzle with olive oil, brush garlic, then sprinkle with salt and pepper. Place in a 400 degree oven for about 20 minutes or until flaky.<br>
2. While fish is baking, prepare your salad. In a medium size bowl, smash one avocado. Squeeze half of one fresh lime. Then add diced avocado and mix.<br>
3. Add remaining ingredients to bowl. Season with salt and pepper and mix again, lightly.<br>
4. When the fish is done, bake your pita bread for about 5 minutes at the same temperature.<br>
5. While bread is toasting, flake the fish and mix in with the avocado mixture.<br>
6. Once the Pita bread is ready, stuff with avocado fish mixture and serve while bread is still warm.
Pita Bread Baking Tip:
To create the hard taco-like experience, turn a muffin or cupcake pan upside down, fold bread and place between each cup (propping up like a hard taco shell) and bake.
Makes six hefty pitas. (Courtesy of Elizabeth Carrion)
<a href="http://latino.foxnews.com/latino/health/2011/04/09/tilapia-corn-chowder/"><b>Tilapia Corn Chowder Recipe</b></a>
Ingredients:<br>
• 2 tablespoons extra virgin olive oil<br>
• 1 cup onions, diced<br>
• 1/8 teaspoon ground pepper<br>
• 1 teaspoon salt<br>
• 2 cups water or low sodium chicken broth<br>
• 2-3 medium size red potatoes, ½ inch pieces<br>
• 2 ears of corn or 15 oz. can rinsed and drained<br>
• 1 – 15 oz. can creamed corn<br>
• 1 – 12 oz. can fat free evaporated milk<br>
• ¼ teaspoon ground coriander, optional<br>
• ½ teaspoon dried oregano<br>
• ½ teaspoon dried thyme leaves<br>
• 1 bay leaf<br>
• 1 lb. tilapia or tuna , cut into 1-inch chunks<br>
• ½ lime, squeezed<br>
• Crusty bread for dipping
Directions:
1. In a large pot, heat olive oil and cook onions until lightly caramelized.<br>
2. Add spices – oregano, thyme, coriander, salt and pepper. Mix well.<br>
3. Add potatoes, water, bay leaf and bring to a boil. Then reduce heat to a simmer, cover and cook for an additional 10 minutes or until potatoes are fork tender.<br>
4. While potatoes are cooking, prepare your fish. Cut into 1-inch pieces. Sprinkle salt and add lime juice. Set aside.<br>
5. Add milk, corn and creamed corn to the potatoes. Mix until heated throughout.<br>
6. Lastly, add tilapia and cook for about 5 minutes. Sauce will continue to thicken.<br>
7. Discard bay leaf before serving. Serve with crusty bread for dipping.
Makes six servings.
<a href="http://latino.foxnews.com/latino/health/2011/04/15/tomato-basil-flounder-recipe/"><b>Tomato Basil Flounder Recipe</b></a>
Ingredients:
• 1 lb. flounder fillets<br>
• 1 cup panko crumbs<br>
• ½ teaspoon paprika<br>
• 2 tablespoons unsalted butter<br>
• 2 tablespoons olive oil<br>
• Salt and freshly ground black pepper
Tomato Basil Sauce Ingredients:
• ¼ to ½ cup freshly washed firmly packed basil leaves<br>
• 3 tablespoons white wine vinegar<br>
• ½ cup canned crushed tomatoes<br>
• 2 tablespoons chopped tarragon<br>
• 2 tablespoons chopped chives<br>
• ½ cup sour cream<br>
• 1 teaspoon Worcestershire sauce<br>
• 3 green onions, chopped<br>
• ½ teaspoon dry mustard<br>
• 1 clove garlic, peeled and crushed<br>
• freshly ground black pepper to taste<br>
• ⅛ teaspoon salt or to taste
Directions:<br>
1. Thoroughly rinse basil leaves to remove all dirt and grit.<br>
2. Chop all other herbs and garlic.<br>
3. Combine all sauce ingredients in a blender until smooth. Set aside.<br>
4. Place panko in a bowl and season with salt, paprika and then stir to mix.<br>
5. Dredge fish on both sides in the seasoned panko.<br>
6. Melt butter and oil in a large heavy skillet, over medium high heat and when hot put in 2 or 3 fillets at a time, one layer deep.<br>
7. Cook for about 2-3 minutes on each side until lightly golden and flaky.<br>
8. Pour tomato basil sauce over fillets and serve immediately. Garnish with sliced cherry tomatoes if desired.
Makes four servings.
<a href="http://latino.foxnews.com/latino/health/2011/02/14/st-valentines-recipe-smores-heart-pillows/"><b>S'mores Heart Pillows</b></a>
Ingredients:<br>
• 1 – 14oz box pie crust<br>
• 4 oz bar - 60 to 70 percent Cacao Bittersweet Chocolate Baking Bar<br>
• 42 pieces mini-marshmallows<br>
• 1 egg<br>
• 1 teaspoon water<br>
• Raw sugar (we used a red one)
Directions:<br>
1. Preheat oven to 375 degrees.<br>
2. To make your egg wash, whisk egg and water. Set aside.<br>
3. On a floured surface, roll out pie crusts.<br>
4. Using a 4-inch wide heart-shaped cookie cutter, make as many pairs of hearts as possible.<br>
5. Place chocolate in the center of each heart and top with 6 marshmallows each.<br>
6. Brush edges with egg wash.<br>
7. Top with second heart and press edges with fingertips. Transfer heart pillows to parchment or wax paper-lined baking sheet. Brush with egg wash.<br>
8. Sprinkle with sugar and bake for about 12 minutes or until edges begin to brown.<br>
9. After a minute or so, transfer to a cooling rack.<br>
10. Serve warm.<br>
Note: Marshmallows may burst through crust but the heart will keep its shape.
Makes 7 pillows