Snapper with Almonds and Apple Tart Without Dough

I am always looking for a new recipe for fish. I admit we don’t eat as much as we should. My Dad a few months ago sent me a news article with several soup recipes and clicking on a Leek Soup recipe led me to find these two recipes from a website called “French women don't get fat.”

Snapper with Almonds

Ingredients:

4 snapper fillets (monkfish, halibut or cod works too), 4 ounces each, with skin
1 tablespoon butter
1 tablespoon olive oil
Juice of a lemon
1/4 cup toasted almonds, chopped
½ cup parsley, chopped
Dash salt
Dash pepper

 Use a nonstick frying pan to toast the almonds under medium heat. Reserve.

Warm oil and butter in the frying pan. Add snapper skin side up. Season to taste... Cook 4 minutes on each side. Reserve the fish on a warm serving plate and cover loosely with foil.

Add lemon juice to the pan and whisk to blend with oil and butter. Pour over fillets, add parsley and sprinkle with toasted almonds. Serve immediately.

 

 

This has to be one of the strangest, yet delicious recipes I have come across in awhile. The tart is cooked in cabbage leaves, but you do not eat the cabbage! I used a tart apple, since I personally do not like Golden Delicious, if you need want to use a sweet apple try the Pink Lady variety.

Apple Tart Without Dough

Ingredients:

4 medium-size Golden Delicious apples
2 tablespoons lemon juice
4 cabbage leaves
1 tablespoon sugar
1/4 teaspoon cinnamon
Dots of butter (1/8th teaspoon)

Preheat the oven to 275 degrees. Mix the sugar with the cinnamon and sprinkle almost all of it on the apple slices (leaving enough to cover the dots of butter). Add small dots of butter and cover with the remaining sugar-cinnamon mixture. Bake the tart in the preheated oven for 15 minutes. Serve warm or at room temperature.

Ceviche...

Happy New Years!

After all, of the rich, heavy, over-loaded fats and sweets, it is no wonder why a majority of people pick lose weight for a New Year’s Resolution.

I personally, don’t make resolutions. If you honestly want to do something, or not do something, why wait until the first of the year? Is it easier just to follow the herd of your co-workers who all join the cause, but are not truly committed to following through?

So for those who want something light, fairly healthy and like sushi, I suggest you try Ceviche.

What is Ceviche? It is a yummy, tart, salty, and spicy dish from Latin America. I like to use big lettuce leaves and make it into wraps. Ceviche is made with raw fish, but the citric acid in lime or lemons change the proteins and essentially “cook” the fish without touching heat to it. Translucent fish will become opaque white as it sits in the acidity juice. The acidic juice does not kill bacteria and parasites as well as heat does, it’s important to make sure the fish you is a as fresh and clean possible.

Ceviche Recipe

1 lb firm white fish, suggestions would be sea bass, flounder, halibut or red snapper. *Shrimp can be substituted for the fish.*
1 small red onion
1 clove garlic
4 or 5 sprigs of cilantro (coriander leaf)
1 small (¾", 2 cm) hot chili about 8 limes (enough for at least ¾ cup of juice)

1-3 Tablespoon of Srirach
¼ teaspoon salt, and pepper to taste

1 avocado

Cut fish into ½" cubes. Mince the onion, garlic, and chili coarsely. Chop the cilantro very finely. Juice the limes and strain to remove the pulp and seeds.
Mix all of the ingredients except avocado and refrigerate tightly covered for at least 3 hours. Stir and return to refrigerator for another 6 – 8 hours to get the flavors to blend.

Serve with avocado, corn tortillas, tortilla chips, or lettuce leaves.