Stewed Sea Bass, Green Beans + Riced Cauliflower

INGREDIENTS

 

 

  • 2 tbsp Coconut Oil

  • Salt

  • Pepper

  • 1 tbsp Dried Dill

  • 1 tbsp Dried Parsley

  • 1/2 tbsp Onion Powder

  • 1/2 tbsp Garlic Powder

  • 1 cup water

  • 1 teaspoon Low Sodium Bouillon Powder

  • 1 small red Pepper (sliced)

  • 1 small Yellow Pepper (sliced)

  • 1 Small Red Onion Sliced

  • 1/2 teaspoon old Bay

  • 1tbsp margarine

  • 1 Lemon (1/2 juice, 1/2 sliced for garnish)

Instructions

Add coconut oil to a skillet on medium heat until melted

Add onions and peppers and saute for 5 minutes or until soft

Add water and chicken Bouillon ,garlic powder, onion powder and turn heat to high and bring to a mild boil.

Bring heat back down to medium to simmer.

Season Sea Bass Fillets with old bay, salt, pepper, margarine, parsley and dill. Add to skillet

Cover and steam on low from 8-10 minutes depending on size of fish

Squeeze with lemon juice

Riced Cauliflower

INGREDIENTS

  • 1 large head cauliflower, separated into 1-inch florets

  • 3 tablespoons olive oil

  • 1 medium onion, finely diced

  • Kosher salt

  • 2 tablespoons fresh parsley leaves, finely chopped

  • Juice of 1/2 lemon

Trim the cauliflower florets, cutting away as much stem as possible

In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.

Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

Green Beans

Ingredients

  • 1 lb Fresh Green Beans (Picked and Rinsed)

  • Salt

  • Pepper

  • 1 cup Chicken or Vegetable Stock

  • 1 tbsp Apple Cider Vinegar

  • 3 tbsp Butter ot Margarine

Place green beans into a large skillet and cover with stock and vinegar salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.

 

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Zesty Salmon Cakes with Old Bay Remoulade Sauce

INGREDIENTS

Salmon Cakes

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  • I (14.75 oz) can of Salmon

  • 4 tbsp Olive oil

  • 2 tbsp Mayo

  • One egg (beaten)

  • 1/2 cup Bread crumbs

  • Salt

  • Pepper

  • 1tsp Old Bay Seasoning

  • 1/2 Med Onion diced

  • 1/4 med Green pepper diced

DIRECTIONS

  1. Drain and reserve liquid from salmon. Add contents of can to a medium bowl and remove skin and bones

  2. Mix egg, onion, bread crumbs and salmon together.

  3. Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.

  4. In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

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Remoulade Sauce

  • 1 1/4 cups Mayonnaise

  • 1/4 cup Honey or Dijon Mustard

  • 1 Tbsp Sweet Paprika or Cayenne Pepper

  • 1/2 tbsp Honey

  • 1-2 Old Bay Seasoning

DIRECTIONS

Mix all the ingredients together well in a medium bowl.

The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

 

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