Pan-Seared Mahi Mahi with Tomato Sauce

One pound Mahi Mahi

2 Garlic Cloves, chopped

2 Anchovy Fillets

1 14 oz can Fire Roasted Tomatoes with Green Chilies

3 tablespoon Capers

1 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Parsley, chopped

Preheat a skillet to medium-high heat, and add olive oil.  Pet fish dry with a paper towel.  Season with salt and pepper on both sides.  Pan sear the fish for 5 minutes, flipping once.  Transfer fish to a plate.

Turn the heat down to medium.  In the same skillet, add chopped garlic and anchovy fillets.  Cook for one minute.  Add tomatoes, capers, fresh ground pepper, and stir the sauce.

Add fish back into the skillet, and scoop some of the sauce over the fish.  Cook for another 6-8 minutes, depending on a thickness of the fish.

Top with chopped parsley and enjoy!!!!

*Be very careful not to over salt the sauce.  Capers and anchovies have natural salt, so make sure to taste the sauce before you add any salt.

Serves 4

*I buy the Fire Roasted Tomatoes with Green Chilies at Trader Joe's.  If you cant find it, just add 1/4 teaspoon Chili Flakes.

Chicken with Tomato-Mushroom Sauce and Fried Potatoes

2 Chicken Breast

1/2 cup Flour

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/4 teaspoon Cayenne Pepper

1 small Red Onion, chopped

1/4 pound Crimini Mushrooms, sliced

1/2 cup White Wine

1 large Tomato, chopped

3 tablespoons Capers

3 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

2 tablespoons Olive Olive

1 tablespoon Butter

Fried Potatoes

3 Russet Potatoes

2 tablespoons Olive Oil

Salt, Pepper to taste

To make Fried Potatoes:  Peel and thinly slice potatoes, a Mandolin works great.  Preheat the skillet to medium heat and add oil.  Layer the potatoes in the skillet, cover with a lid and fry for ten minutes.  Flip once and cook for another ten, or until golden brown and tender.

Preheat  a skillet to medium-high heat, and add the olive oil. Cut the chicken breast in half length wise. You will have four thin pieces.  Season with salt and pepper on both sides.

In a bowl, mix together flour, garlic, onion powder, cayenne, salt, and pepper.  Lightly dunk the chicken in the flour mixture on both sides.  Fry the chicken breast for about 3 minutes on each side.  Move it onto a plate.

In the same skillet melt the butter, add chopped onion and mushrooms, then cook for about 4 minutes.  Add the wine, tomato, garlic, capers, and season with chili flakes, salt, and pepper.  Let the sauce thicken up for about 3-4 minutes and add the chicken back in.  Cook for another 5 minutes, letting the chicken to reheat back up.  Serve with fried potatoes.

Serves 3-4

*Elegant and Delicious....Perfect for a Date Night

Salmon Cakes with Caper-Dill Sauce

1 1/2 pound Wild Salmon

1 tablespoon Black Sesame Seeds

1 tablespoon White Sesame Seeds

2 tablespoons Fresh Dill, chopped

1 tablespoon Black Pepper

Salt to taste

2 tablespoons of Olive Oil for frying

Remove the skin of the salmon and cut it into some pieces.

Using a food processor, ground the fish. Mix in the rest of the ingredients.  Using your hands, shape the fish mixture into medium size patties. Makes about seven.

Preheat the skillet to medium-high heat, then add the oil.  Fry fish patties for about 5 minutes, flipping once.  Move over onto a plate.

Caper-Dill Sauce

1/4 cup Mayo

Juice and Zest of one Lemon

3 ttablespoons Capers

3 tablespoons Fresh Dill, chopped

2 Garlic Cloves, grated

1/4 teaspoon Cayenne Pepper

Salt, Pepper to taste

In a small bowl, mix all the ingredients together. Can be made few hours ahead.

Serves 4-5

Pasta with White Fish and Leeks

1/2 pound Pasta

1 (4oz) White Fish Fillet, previously cooked and cut into bite size pieces

1 Leek, white parts only, sliced

1/2 cup Sliced Black Olives

3 tablespoon Capers

2 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

1 tablespoon Olive Oil

1 tablespoon Extra Virgin Olive Oil

Fresh Basil, chopped

Cook pasta until its almost cooked but still has a firm bite, reserving the pasta water.

Preheat a skillet to medium-high heat, melt butter, and olive oil. Add leeks, season with salt, pepper, and chili flakes, and saute for about 5 minutes. Add fish, olives, capers, and garlic, and saute for another 5 minutes, until fish is heated through.

Add, into the fish-veggie skillet, the cooked pasta, a tablespoon of Extra Virgin Olive Oil, and if needed add pasta water. Toss it all together.

Top with fresh chopped basil and enjoy!!!

Serves 4

*Perfect dish to use left over chicken, shrimp, or fish. Use your favorite pasta as well.  Anything will work!!!

Pan Seared MAHI MAHI with Shiitakes, Leeks, and Horseradish Sour Cream

4 (4oz) Mahi Mahi Fillets

1 Pint Shiitake Mushrooms, sliced

1 Leek, white part only, sliced

2 tablespoons Capers, drained

2 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

2 tablespoons Olive Oil

Fresh Basil

Horseradish Sour Cream

3 tablespoons Sour Cream

2 tablespoons Horseradish

1 tablespoon Extra Virgin Olive Oil

Pinch of Salt

To make Horseradish Sour Cream: in a small bowl, mix all ingredients together. Leave in a refrigerator until you ready to serve it.

Preheat the skillet to medium-high heat, melt butter, and olive oil. Pat the fillets dry with a paper towel. Season with salt and pepper on both sides.  Sear the fish for about 8 minutes, flipping once. Move the fish to a plate.

Using the same skillet, add the rest of the oil and sliced shiitakes. Saute for about 4 minutes. Add sliced leeks, chili flakes, and season with salt and pepper . Saute for another 5 minutes. Add capers, garlic, and toss it all together.

To serve: place the sauteed vegetables on the bottom of the plate, then place the fish over the vegetables, and top it with horseradish sour cream and chopped basil.

Serves 4

Pasta Salad with Grilled Artichoke Hearts

1/2 pound Orecchiette Pasta

1 16oz jar Artichoke Hearts, drained

1/2 cup Black Olives, drained and sliced

1/4 cup Capers, drained

2 Garlic Cloves, chopped

1/2 cup Italian Parsley, chopped

2 tablespoons Dijon Mustard

2 tablespoons Champagne Vinaigrette

1/4 cup Extra Virgin Olive Oil plus one tablespoon

Salt, Pepper to taste

Cook pasta according to directions on the package.

Preheat grill to 450 degrees F. Cut artichoke hearts in half. Season with salt and pepper, and brush with olive oil. Grill the hearts for 4-5 minutes, until they have nice grill marks.

Place pasta and all the vegetables in a large bowl.

In a small bowl combine Dijon mustard, champagne vinaigrette, olive oil, salt and pepper.  Whisk until it's all incorporated.

Pour dressing over pasta and vegetables and toss it all together.

Serves 5-6

*Perfect dish to take with you to the lake or picnic since it's oil base dressing...

Grilled Pork Tenderloin with Olive Tapenade

1 pound Pork Tenderloin

2 tablespoon Ginger, chopped

2-3 Garlic cloves, chopped

1 Jalapeno, seeded and chopped

1/4 cup Soy Sauce

Juice of one Lemon

1/2 teaspoon Sesame Oil

1 tablespoon Agave Sweetener

1/4 cup Olive Oil

Salt, Pepper to taste

Season pork tenderloin with salt and pepper, place it in a Ziploc bag. Whisk remaining ingredients together in a small bowl, until marinade is incorporated. Pour the marinade over the meat right in the Ziploc bag, refrigerate for two hours, or overnight.

Allow tenderloin sit at the room temperature while you are getting the grill hot to 350 degrees. Grill it on medium-low heat until meat reaches 140 degrees F. Take the meat off the grill, cover with foil, and let it rest for about ten minutes. Slice it thin.

Olive Tapenade

1 can Black Olives, drained

20 pitted Kalamata Olives

2 tablespoon Capers, drained

Zest and Juice of one Lemon

2 Garlic Cloves

1/2 cup Italian Parsley, chopped

1/4 cup Extra Virgin Olive Oil
Pinch of Cayenne Pepper

Fresh cracked Black Pepper

Run your knife roughly over black olives, kalamata olives, capers, and garlic, until ingredients are chopped or do it in the food processor.

Add zest and juice of a lemon, chopped parsley, cayenne pepper and fresh cracked pepper. Drizzle extra virgin olive oil and mix all ingredients together.

*Capers are salty on their own so no salt needed.

Place your thinly sliced pork and top it with olive tapanade, ready to eat.

Serves 3-4