Fish/Seafood Salads

Super Green Asian Salad with Shrimp

This lovely green-hued salad is full of so many tasty verdant-colored ingredients: mixed greens, cucumber, wasabi peas, and green onions. What makes this salad so incredibly good is the addition of white rice, shrimp and the spicy soy ginger dressing. The salad is reminiscent of sushi, but so clean, fresh, and light. There’s just enough rice to satisfy that rice-soy sauce feeling and flavor while still keeping the salad veggie-heavy and cleansing for the body and the tastebuds. The shrimp provides the sweet, sea-flavored protein that leaves you feeling satisfied and full after you eat this lovely green salad.  


4-6 c. mixed greens

½ cucumber, sliced into sticks

1 avocado, cubed

½ c. wasabi peas

¼ c. cooked white rice

16-18 shrimp, cooked and seasoned with salt and pepper

2 green onions, sliced

Spicy Soy Ginger Dressing

Salt and pepper to taste

Sesame seeds, for topping

Place the mixed greens in a large bowl. Top with cucumbers, avocado cubes, wasabi peas, white rice, shrimp, and green onions. Drizzle the dressing on top, toss, and add salt, pepper, and sesame seeds to taste.


Maple-Soy Salmon

This maple-soy salmon is incredibly flavorful and easy to make, making it a perfect weeknight meal that the whole family will enjoy. Even kids, who usually cringe when fish is on the dinner menu, will happily devour this maple-soy glazed fish. The light, mild flavor of salmon is the ideal partner for this sweet, umami sauce that caramelizes beautifully as the salmon cooks. Serve this salmon with white rice and my wasabi smashed peas for an ultra-fast and yummy weeknight meal. 


2 wild-caught salmon fillets

2 tsp. maple syrup

2 tsp. soy sauce

2 tsp. sambal oelek

2 tsp. sesame seeds

Salt to taste

Preheat the oven to 400 degrees. Pat the salmon dry and season with salt. Place the salmon on a lined baking sheet.

In a small bowl, combine the maple syrup, soy sauce, and sambal oelek. Generously brush the salmon with the sauce and top with sesame seeds.

Bake for 6-10 minutes, depending on the thickness of the salmon, until the fish is cooked medium. Serve immediately.

Fish/Seafood Pasta

Mediterranean Pasta with Sardines, Capers and Olives

We’ve all been struggling a bit during this long year of staying at home. Many of us want to go somewhere, anywhere, but right now it just isn’t in the cards. I have a feeling we’re all blissfully imagining the same getaway — sitting at the beach, being waited on with a drink in hand. 

Over the last few weeks, I have found myself daydreaming about vacations to places like Nice, Corsica, southern Italy . . . pretty much anywhere on the Mediterranean. I can just picture that perfectly blue water, feel the rocky beach pebbles underneath my bare feet, smell the enticing scents of beautifully crafted meals being cooked with care, and taste the otherworldly delicious seafood-abundant dinners. 

This pasta infuses so many of the most delicious flavors that are so popular in the Mediterranean: sardines, capers, olives, red peppers, and fresh lemon. This meal feels and tastes like a luxurious restaurant meal you would enjoy next to the sea with a pitcher of local wine and fresh bread. Next time there’s patio weather, cook this for your significant other or best friend, pour some great wine, go outside, eat a truly wonderful meal, and make the decision to live your best life wherever you are.  


8 oz. angel hair or thin spaghetti

1 4.4 oz can of high-quality sardines (or 4-5 oz. fresh!)

1 Tbsp. olive oil

2 large shallots, chopped

¼ red bell pepper, chopped

3 cloves of garlic, minced

Juice from 1 lemon

1 Tbsp. capers

12-15 kalamata olives

2 tsp. oregano

Pinch of red pepper flakes

Salt and pepper to taste

1 bunch of Italian parsley, chopped

Cook the pasta according to package directions. Drain and set aside. 

In a large skillet, heat olive oil over medium high heat. Add the shallots and peppers and cook for 4-5 minutes, or until soft. Add the garlic and cook for one more minute. Add the sardines and cook for one minute, breaking them down into smaller pieces. Add the lemon juice, capers, olives, red pepper flakes, and oregano. Cook for 2 more minutes. Add the drained pasta to the skillet and use tongs to combine everything thoroughly. Season with salt and pepper to taste. Top with parsley.


Buttered Cod with Warm Spring Salad of Leeks, Peas and Bacon

Since we’re “this close” to spring, I have been craving beautiful spring-like veggies. When I think of tender, spring vegetables, some of the first things that come to mind for me are peas and leeks. They are so vivacious, green and fresh. 

Fresh, flaky cod gives me the same feeling of freshness and purity, so naturally I accessorized this warm salad with a simple buttery cod. The freshness of this meal is ever-so-slightly offset by savory, salty bacon, sweet mint, and fresh lemon juice, which results in a magical melding of depth and lightness is flavor at the same time. 

This meal would be perfect for a super-quick weeknight meal or a weekend lunch. It’s the ideal trifecta of healthy, colorful and quick.  


2 cod fillets

2 Tbsp. butter

2 strips of bacon ,cooked and chopped into small pieces

2 leeks (white parts only), cleaned and thinly sliced 

1 ½ c. peas, fresh or frozen

Juice from one lemon

2 tsp. fresh mint, chopped

Salt and pepper to taste

Heat a skillet over medium high heat. Cook the bacon until it is cooked to your liking. Add the leek and cook for 3-4 minutes, or until the leeks are soft. Add in the peas, mint, and lemon juice and cook until the peas are hot and cooked through, about 3 minutes. Remove from heat, season with salt and pepper and cover. 

Pat the cod fillets dry and season with salt and pepper on both sides. To cook the cod, heat butter in a new skillet over medium high heat. Cook the cod for about 2 minutes on each side, or until cooked through. 

To assemble, place the pea mixture in the center of a plate. Top with a cod fillet.


Singapore Curry Noodles with Tofu and Shrimp

One of my favorite take-out meals ever, Singapore noodles are uniquely different than other noodles served at Chinese restaurants. While most Chinese noodles are saucy, Singapore noodles are dry, super flavorful, and full of curry. 

These vibrant yellow noodles are paired with crunchy veggies and whatever protein (or proteins) you prefer, making this quite a versatile recipe. You can substitute your favorite veggies, such as snow peas, bok choy, mushrooms, or anything else you love . . . or need to use up quickly. This recipe is easily adaptable to be vegan/vegetarian (omit the shrimp and use vegan fish sauce) or gluten free (swapping soy sauce for tamari).   


4-5 oz. vermicelli rice noodles, cooked and drained according to package directions

1 block of extra firm tofu

4 oz. shrimp

1 Tbsp. coconut oil

1 Tbsp. olive oil

½ yellow onion, thinly sliced

3 carrots, sliced or julienned

1 red bell pepper, thinly sliced

2 c. cabbage, chopped

4-5 cloves of garlic, minced

2 eggs, beaten

5 dried red chili peppers

1 Tbsp. curry powder

Green onions, for serving

Salt and pepper to taste


1 Tbsp. mirin

2 Tbsp. soy sauce or tamari

2 tsp. fish sauce

1 tsp. ground ginger

1 tsp. toasted sesame oil

1 tsp. agave or honey

Pinch of salt

Preheat the oven to 400 degrees. About 30 minutes before cooking, drain the tofu, wrap it in a kitchen towel and press it. You can do this by placing a plate on top of the tofu, and then a heavy item, like a stock pot, on top of the plate for about 10 minutes. This will help remove excess water from the tofu. 

Cook or soak the noodles according to package directions and drain. Set aside. 

Cut the tofu in small cubes, coat with 1 Tbsp. olive oil, and season with salt and pepper. Bake for 20 minutes, flip over and cook for 10-15 more minutes, or until tofu is lightly browned and crispy on the outside. Set aside to cool. 

Mix all of the sauce ingredients in a bowl and set aside.

Heat the coconut oil in a wok over medium high heat. Add the shrimp and cook though for 2 minutes or so. Remove the shrimp and set aside. Season with salt and pepper. Add the onion to the wok, adding more oil if necessary, and cook for 3-4 minutes, until soft. Add the carrots, bell peppers, and cabbage and cook for about 3 more minutes. Add garlic and cook for 1 more minute. Add the cooked tofu and shrimp into the wok and quickly stir. Make a circular space in the center of the pan and add the eggs. Scramble them quickly and then stir to combine them into the veggies. 

Add the cooked and drained noodles into the wok and combine. Add the curry powder and toss thoroughly (I used tongs to do this). Add the sauce and toss until it’s mixed through. Add salt to taste. Enjoy immediately!dro


Pecan and Brown Sugar-Encrusted Halibut

Why save a beautiful piece of fish for a special occasion or a night out at a fancy restaurant when you can make it at home anytime? I know halibut ain’t cheap, but it’s certainly worth a splurge here and there . . . and you won’t pay $45 for an entree if you’re cooking this at home. Best of all, this pecan and brown sugar-encrusted halibut is really easy to cook and tastes leaps and bounds better than similar versions I have had at restaurants. 

The match-made-in-heaven combo of pecans and brown sugar cooked in butter makes the already-amazing halibut shine without covering up its pure and natural flavor. I like to serve this fish over simple mashed sweet potatoes and alongside some garlicky sauteed greens. So lovely!


2 halibut fillets

⅓ c. pecans, finely chopped

1 Tbsp. brown sugar

1 egg, beaten

2 Tbsp. butter

Salt and pepper

Preheat the oven to 350 degrees. 

Pat the halibut dry and season both sides with salt and pepper. Set up a pecan encrusting “station” by pouring the beaten egg onto a small dish and combine the pecans and brown sugar on another small dish next to it. 

To encrust the pecans, dip one side of the halibut in the egg and then press the eggy side into the pecan and brown sugar mixture. Only coat one side in the mixture.

Heat butter in a skillet over high heat, being careful not to let the butter burn. As soon as it is melted, go! Gently place the pecan side down and sear for 2 minutes. Flip over and sear the uncoated side for 30 seconds. Transfer to a lined and lightly greased baking sheet and bake for 8-10 minutes, or until the fish is cooked through. Serve immediately!


Shrimp Enchilada Stuffed Potato

Baked potatoes are life. Enchiladas are heaven. These shrimp enchiladas are somewhere in between. Yes, they are to die for. But don’t die, because you need to stay alive to eat these amazing potatoes because they are unforgettably delicious.

Buttery shrimp, tender potatoes, rich enchilada sauce and all of the best toppings make this comforting meal perfect for cold winter nights. The whole family will enjoy them, so make sure to make plenty! 


2 large russet potatoes, baked

2 c. enchilada sauce

½ lb. shrimp

1 Tbsp. butter

1 clove of garlic, minced

¼  c. olive oil

2. shredded cheddar

2 green onions sliced

Cilantro, for topping

Jalapenos, for topping

Sour cream, if desired

Salt and pepper to taste

Preheat oven to 425 degrees. To prepare the potatoes, rub all over the outside of the skins with olive oil, and then salt and pepper on all sides. Place on a baking sheet and bake for 45-55 minutes, or until the potatoes are tender. 

In the meantime, prepare the enchilada sauce and prep ingredients. 

Pat shrimp dry with paper towels and season with salt and pepper. Heat butter over medium high heat and cook shrimp for 2-3 minutes or until cooked through. Toss shrimp with half of the enchilada sauce in a bowl. 

To assemble, cut the potatoes lengthwise. Spoon some of the shrimp into the center of the potato. Pour extra sauce on if desired. Top with cheese, green onions, cilantro, and jalapenos. Add sour cream if desired.


Grain-Free Salmon Glow Bowls with Lemon Tahini Sauce

It’s hard to believe that there could be so many superfoods together in one bowl. If you’re longing to eat something that will make you radiantly glow with health and happiness, this is it.  This nutrient-packed meal is full of all the things your body needs to work at its optimal level, and empty of the things that leave you feeling zapped. 

Cleansing greens, powerful protein and super healthy fats come together in this eye-and-mouth-pleasing glow bowl that is both filling and quite delectable. Most bowl recipes include some sort of grain for the “base” layer, but not this one. With this bowl, you’ll see (and taste) that there’s a time for grains and there’s a time for GREENS. 



2 wild salmon fillets

1 sweet potato, diced

1 bunch of kale, torn into small piece

1 bunch asparagus, cut into 2-inch pieces

1 avocado, diced

¼ c. feta cheese, crumbled

3 Tbsp. olive oil

Tahini sauce

Salt and pepper

Green onions and jalapenos, for garnish (if desired)

Preheat the oven to 400 degrees. Place the sweet potato on a large baking sheet. You will need extra room when you cook the kale and asparagus.  Drizzle 1 Tbsp. olive oil over the pieces and mix with your hands to ensure all pieces are coated with oil. Season with salt and pepper. Bake the sweet potatoes for 20 minutes. 

In the meantime, make the tahini sauce. In a small bowl, whisk together all of the ingredients for the tahini sauce and set aside. It’s ready to use!

After the sweet potatoes have cooked for 20 minutes, take them out of the oven. Quickly toss the kale and asparagus in 1 Tbsp olive oil. Season with salt and pepper. Add the kale and asparagus to the baking sheet with the sweet potatoes. Bake for 10 more minutes.

While the veggies are roasting, cook the salmon. First, pat the salmon dry and season both sides with salt and pepper. Then, heat 1 Tbsp. olive oil over medium high heat in a skillet. Cook the salmon skin-side up for about 4 minutes without moving it around. Flip the salmon over carefully and reduce heat to medium. Cook for about 5 more minutes, or until cooked though and flaky. 

To assemble the bowls, divide the roasted veggies into two bowls. Add the avocado and feta cheese. Drizzle the lemon tahini sauce over the veggies and cheese. Place salmon fillet on top. Garnish with green onions and jalapenos, if desired. 


Spanish Cod with Tomatoes, Capers and Olives

Earlier today I was reflecting back on my last vacation and since we’re still living in the no-travel times of Covid, I was feeling a bit wistful and teary eyed. It has been almost two years now since my friend and I walked up the coast of Portugal and Spain on the Camino de Santiago. 

What an amazing adventure it is to walk along a couple hundred miles with a friend who understands the value in both sharing conversations and silence as you walk for hours a day in physical pain while in awe of the beauty around you. What a special, indescribable feeling it is on the Camino when you approach the town you will sleep in at the end of the day, and what a welcome sight the red chairs outside of the sangria bars up ahead are in that moment. When you see those beacons of hope, you know you will have good drinks and a good meal before you stumble into your bed at 8 p.m., totally exhausted. 

This Spanish cod reminds me so much of the wonderful meals we ate on that trip after a long day of walking. As I was eating dinner tonight, it took me back. I felt happy and immensely grateful for the experiences I had on that adventure. By the end of the meal, I didn’t feel wistful anymore. I felt excited for the next adventure life has in store . . . and the food that goes with it.


2 fresh cod fillets

2 Tbsp. olive oil

3 roma tomatoes, finely chopped

¼ c. white wine

1 medium shallot, chopped

2 cloves garlic, minced

1 Tbsp. capers

¼ c. Spanish olives, sliced

1 tsp. smoked paprika

Small pinch of sugar

Salt and pepper to taste

Fresh parsley, for serving

Pat the cod fillets dry and season both sides with salt and pepper.

Heat 1 Tbsp. olive oil in a skillet over medium high heat. Cook the shallots for 1-2 minutes. Add the tomatoes, white wine, smoked paprika, sugar, and garlic and cook another 4 minutes until sauce resembles a thick marinara. Add the capers and olives and heat through. Add salt and pepper to taste. Set aside and cover to keep warm.

In a separate skillet, heat 1 Tbsp. olive oil over medium high heat. Cook the cod for about 2 minutes on each side until cooked through. Plate the cod (over saffron rice – yummy), spoon half of the tomato mixture on top of each fillet and garnish with parsley. 


Healthy Elote (Mexican Street Corn) Shrimp Bowl

Lately I have been going hard on the winter comfort foods. Rich, calorie-laden, feel-good meals that stick to your ribs. Sometimes your body just needs that in the dead of winter.

For some reason, I broke my streak today when I woke up just fantasizing about warm summer nights on the back deck, beer in hand . . . and of course, my mind then went straight to food. I started to think about what I would eat if it was summer and I could grill outside on a warm evening. Grilled Mexican street corn, yeah . . .

So, I brainstormed about what I could do to satisfy my cravings and I decided to create a bowl that features Mexican street corn with shrimp on quinoa. I was craving healthy, green things, so I added kale, avocado, cilantro. And of course, cotija cheese had to happen. And guess what? This bowl was both healthy and amazing. Now, if only summer would hurry up and get here everything would be perfect. 


½ c. uncooked quinoa

1 Tbsp. olive oil

1 can corn, drained and rinsed

1 shallot, diced

1 jalapeno, diced

2 cloves garlic, minced

½ bunch lacinato kale

2 Tbsp. mayonnaise 

2 Tbsp. sour cream or Mexican crema

Juice from one lemon

2 tsp. chili powder

1 tsp. cumin

1 tsp. smoked paprika 

Salt, pepper and red pepper flakes, to taste

½ c. cotija cheese, for topping

1 avocado, cubed, for topping

Chopped cilantro, for topping

Cook the quinoa according to package directions. In a small bowl, combine mayo, sour cream, lemon juice, chili powder, cumin, paprika, salt and pepper. Mix the dressing together thoroughly.

In a large skillet, quickly wilt the kale in a small amount of olive oil over medium high heat. Season with salt and pepper. Remove the kale, cover to keep warm and set aside. 

In the meantime, heat olive oil in the same skillet over medium high heat. Add the corn, shallot, jalapeno, and garlic and cook until the corn is slightly charred. Add the shrimp and season with salt and pepper. Continue to cook until shrimp is cooked through, 1-2 minutes. Add the dressing, stir and remove from heat. Do not allow this mixture to burn. 

To assemble the bowls, place half of the quinoa in each bowl. Then add half of the kale and corn/shrimp mixture on top. Top with cotija cheese, avocado, and cilantro. Season with red pepper flakes and salt.