FISH

Tuna Steaks with Cucumber Dill Salsa
 

Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Ingredients:
4 tuna steaks
half a large cucumber
1 cup purple kale, finely chopped
2 tablespoons fresh dill, chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and black pepper

Directions:
1.  Scoop out the seeds of the halved cucumber. Then dice and mix with the dill and kale.
2.  Heat a skillet over medium-high heat. Rub a bit of oil on tuna steaks and cook for 2-3 minutes on each side. Time will vary due to thickness and preference. Most enjoy tuna medium-rare, leaving it pink   in the middle.
3.  Place tuna steaks on plates and top with cucumber salsa.4.  Keep skillet over heat and add oil, vinegar and a pinch of salt and ground pepper to taste. Let sizzle for a  few seconds and then drizzle over fish with salsa. 5.  Serve immediately.

Variations:
Substitute fennel for the cucumber or bok choy for kale, for a twist.
 

Ginger Broiled Salmon
 

Prep Time: 5 minutes
Cooking Time: 10 minutes
Yield: 4 servings
   
Ingredients:
4 4-ounce wild salmon fillets
2 teaspoons fresh grated ginger
2 tablespoons umeboshi plum vinegar
1 tablespoon coconut oil
1/4 cup water

Directions:
1.    Mix the vinegar, oil, water, and ginger.
2.    Place the fish in a baking dish and marinate in sauce for 30 minutes.
3.    Preheat broiler, then broil fish skin side down for 6-8 minutes, depending on how you like your salmon cooked.
4.    Baste once or twice while broiling.
5.    Serve, using the remaining marinade as sauce.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Yield: 4 servings
 

Cashew Crusted Cod

Ingredients:
4 cod loin fillets
1/2 cup cashews, very finely chopped
2 tablespoons silken tofu
4 tablespoons chives, chopped
1 teaspoon mustard
grated zest and juice of 1 lemon
salt and black pepper

Directions:
1.  Preheat oven to 425 degrees.
 2.  Place cod in a lightly greased, shallow baking dish.
3.  In a separate small dish mix the tofu and mustard, season with salt and pepper.
4.  In a small dish mix chives, horseradish, lemon zest and juice.
5.  Cover cod evenly with both mixtures.
6.  Top with cashews.
7.  Bake for 18-20 minutes or until the fish is just done, and the crust is golden and crunchy.