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BY: Dr. Jonny


Striped Bass with Sun-Dried Tomato and Kalamata Paste
 
-Prep Time: 5-10 minutes
-Cook Time: 20 minutes


Ingredients:
 
1/3 cup sun-dried tomatoes, soaked in hot water for 15 minutes, drained, and blotted dry (or if in oil, removed and drained well)
 
-¼ cup pitted kalamata olives
-2 tablespoons extra virgin olive oil
-¼ cup fresh basil, rinsed and dried (optional)
-1/5 teaspoon fresh ground black pepper
-2 teaspoons capers
-1 ½ pounds skinless striped bass filet


-Heat grill to medium-low
In a food processor or blender, combine the tomatoes, olives, oil, basil and pepper.
-Process until the mixture forms a thick paste.
 
-Stir in the capers and set aside.
 
-Rinse the bass and pat dry.
 
-Paint the underside lightly with olive oil and place it oiled side down on grill.
 
-After about 7 minutes, flip the bass and coat the grilled side to taste with the paste. (You will have some paste remaining, which will happily keep in the refrigerator and used like a pesto over whole grain pasta or grilled zucchini. Use sparingly- the flavor is strong!)
 
-Close the grill and continue to cook for 4-10 minutes or until the bass is cooked through. (It will be white and soft when pierced with a fork.)
 
-Carefully lift the bass off the grill and onto a serving plate.
 
Yield: 4 servings
Enjoy!
 
 
 
 

what does kalamata taste like?  don’t think i’ve ever had that…this sounds good though.

They are red colored olives.. Pretty good!!
http://www.formaggiokitchen.com/shop/product_info.php?products_id=1848

kalamata olives are really rich, you’ll see them in a lot of greek and mediterranean dishes. the kalamata paste sounds like tapenade, you could probably substitute it really easily. (puree the olives, capers, olive oil and some anchovies)

thanks for the explanations guys….will definitely try them sometime. i’m guessing they’re salty like other olives?

yup. i’m not a huge olive fan but if you like olives these wil be some of the best tasting you can find. they are really popular and really common.

Tuna steak with cherry tomatos, feta, hummus & roasted veggies on the side
 
Ingredients
-4 ½ oz Tuna steak
-Salt and pepper
-6 cheery tomatoes chopped
-2 tsp hummus
-2 tsp fat free feta
 
Directions

 
Tuna steak
-Pray Pam on non stick pan
-Add salt and pepper on both sides on tuna steak
-Cook steak 1-2 minutes each side
 
Topping
-Dice the cherry tomatoes
-Add hummus, feta, salt and pepper
-Mix all ingredients together
 
Serve on top of Tuna steak with roasted veggies on the side
 
Recipe created by ME!!!

love tuna steak—will have to attempt this sometime…
 
llulko—have you tried this on a grill or just stove-top?

I dont have a grill =(
But …the stove top taste great!! you only want to cook the steak  about 1-2 minutes per side..  

This fish dish looks so good—had to share!

Source: Deliciouslivingmag.com


Grilled Snapper Tacos With Baby Tomatoes and Baby Peppers

Serves 4 / Use a cast-iron skillet or broiler pan if you prepare this on the grill so that veggies don’t fall through the grate. This dish can also be prepared on the stove using a frying pan and any mild-flavored fish.


Ingredients

2 pounds red snapper fillets
1 tablespoon chili powder
1 teaspoon dried oregano
Salt and pepper
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon cumin
1/2 pound mixed baby green and red peppers, stems and seeds removed
1 bunch green onions or scallions, thinly sliced
1 pound baby tomatoes
Corn or whole-wheat flour tortillas (2 per person)
Low-fat sour cream
2 cups grated cabbage
Lime wedges


Directions:

1. Sprinkle fish with chili powder, oregano, salt, and pepper. Set aside.

2. Heat grill to medium-high. Heat broiler pan or skillet over coals. Add oil, garlic, vinegar, Worcestershire sauce, and cumin to pan; heat 1 minute. Add peppers and onions; sauté for 5-8 minutes. Add tomatoes and cook until heated through, 3-5 minutes. Set pan aside.

3. Grill fish for 10-15 minutes until it flakes when tested with a fork.

4. Fill tortillas with pieces of fish and vegetables. Garnish with sour cream, cabbage and lime.


Calories 480,Fat 13,Perfat 24,Cholesterol 84,Carbo 40,Protein 53