I've been trying some recipes from my new Better Homes and Gardens cookbook this week and I've been completely in love with everything so far, from the potato skins to the Key Lime Pie (which hasn't been cut yet, but has been poked with my greedy little finger for a teeny weeny taste!), but last night's dish turned out really well!!! I made my first ever fish last night and I must say, I danced around the living room with pride for myself for making delicious fish and stuffing my tummy with Omega 3's and all that other good stuff in fish!!! I thought I'd share the recipe along with my notes because the marinade is what made it so good! It calls for salmon, swordfish or halibut, none of which were looking good at the fish counter this week, but we used tuna and it worked perfectly!!!
Ingredients
1 pound fresh or frozen salmon, swordfish, or halibut steaks, cut 1 inch thick
2 tablespoons lime juice or lemon juice * I used lime.
1 tablespoon snipped fresh oregano or thyme, or 1/2 teaspoon dried oregano or thyme, crushed
* I used the dried thyme and oregano - worked fine!
1 pound fresh or frozen salmon, swordfish, or halibut steaks, cut 1 inch thick
2 tablespoons lime juice or lemon juice * I used lime.
1 tablespoon snipped fresh oregano or thyme, or 1/2 teaspoon dried oregano or thyme, crushed
* I used the dried thyme and oregano - worked fine!
2 teaspoons olive oil
1 teaspoon lemon-pepper seasoning
2 cloves garlic, minced
1 teaspoon lemon-pepper seasoning
2 cloves garlic, minced
* I used 2 heaping teaspoons of minced garlic from a jar and it was great!
4 lime wedges
4 lime wedges
Directions
1. Thaw fish, if frozen. Rinse fish steaks; pat dry with paper towels. Cut into four serving size pieces, if necessary. For marinade, in a shallow dish combine lime juice, oregano, oil, lemon-pepper seasoning, and garlic. Add fish; turn to coat with marinade. Cover and marinate in refrigerator for 30 minutes to 1-1/2 hours, turning steaks occasionally. Drain fish, reserving marinade.
2. Place fish on the greased (I just used Pam Spray) unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Before serving, squeeze the juice from one lime wedge over each steak.
3. Makes 4 servings
Nutrition Facts
Calories 158, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 59 mg, Sodium 348 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 0 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 2%, Iron 5%. Exchanges: Lean Meat 3.Percent Daily Values are based on a 2,000 calorie diet
I served this with boiled organic new potatoes that I mashed with cheese, milk, butter, salt/pepper, and garlic powder and it made a fabulous meal!!! (ahem... if I do say so myself)
For more recipes or more information on this recipe go to the Better Homes and Gardens Website by clicking here.
Happy Cooking!
xoxo,
Pink Julep!
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