Fish is a staple of the Mediterranean "diet" - shoot for fish dinners twice a week. Being a seafood lover living on the Gulf Coast (fresh!), I am happy to dine on creatures of the sea. And bay. And river. And lake and pond. I've never met a fish that I did not like (to chew on). I often hear people say that they do not enjoy fish because it's too...fishy. If you fall in that camp, try kicking it up a notch with fruit salsas. Let's bake!
Baked Grouper
2 large or 4 small grouper fillets
2 lemons, thinly sliced
1/2 tsp garlic powder
1/2 tsp dried basil
1 tsp dried cilantro
salt
black pepper
- Preheat oven to 350 degrees and coat bottom of baking dish with EVOO.
- Place a layer of lemon slices on bottom of dish.
- Top lemon slices with grouper. Salt and pepper lightly.
- Evenly sprinkle fillets with garlic powder, basil, and cilantro and top with remainder of lemon slices.
- Bake until fish flakes when you scrape it lightly with a fork, about 15 minutes.
Strawberry Salsa
1 cup diced strawberries
1/2 cup chopped cilantro
1 tbsp chopped chives
2 tbsp unsweetened coconut flakes
1 tsp honey
Mix all together and serve on top of baked grouper.
Snack week continues with roasted cantaloupe salad and cantaloupe smoothies.
Cantaloupe doesn't stand a chance in my house. It's one of my favorite fruits and sometimes disappears before it reaches the fridge. This week I practiced restraint all in the name of food blogging. Let's roast!
Roasted Cantaloupe Salad
2 cups bite-sized pieces of cantaloupe
1/2 cup chopped nuts
1/4 cup plain nonfat Greek yogurt
1/4 cup coconut flakes
- Heat oven to 350 degrees and cube cantaloupe.
- Place cantaloupe on baking sheet and roast until it begins to caramelize, roughly 35 minutes.
- Allow to cool.
- Toss cooled cantaloupe, chopped nuts, Greek yogurt and coconut flakes. Makes about 1 cup.
- Hint: if you want to serve this to folks, set aside a few of the prettiest pieces of roasted cantaloupe, a spoonful of nuts and some coconut flakes. Sprinkle each over the top of the salad. Looks matter.
- Eat!
Cantaloupe Smoothies
2 cups cubed cantaloupe
1 cup plain nonfat Greek yogurt
1/2 cup reduced fat organic milk
2 tbsp agave nectar
- Throw all ingredients in a food processor. Process until desired texture is reached. I let mine run about 1-1.5 minutes for a smoothie with no chunks . Makes a pint and a half.
