errr, I mean plate. But I just really like how bowl sounds. Would you agree?

This was dinner the other night. I prepared the entire thing on the grill (with the exception of the rice of course – I threw that in the rice cooker, which I finally have learned to use after a year of using up a lot of space in my cabinet).

I can’t really call this a “recipe” – it just is what it is. It’s a piece of wild salmon (from Costco, that I defrosted from the freezer) sprinkled in blackening seasoning and cooked on the grill over foil. It’s a few peppers and onions, sliced thin and tossed in a little bit of olive oil, salt and pepper, then cooked in a grill basket next to the salmon.

It’s this rice.

And it all came together with a little hot sauce.

It was a totally perfect dinner on a night where I didn’t feel like messing with the oven. But if you don’t have a grill, no worries, you can make this easily by cooking up peppers in a skillet and salmon under the broiler (like this).

Blackened Salmon Fajita Bowl

Here’s what you need:

wild salmon fillets
blackening season (I use Old Bay Blackened)
bell peppers (red, green, orange, yellow), sliced thin
red or yellow onion, sliced thin
a drizzle of olive oil
sprinkle of salt and pepper
hot sauce, for serving

Toss sliced peppers and onions in a bowl with olive oil, salt and pepper. Place in grill basket over medium-high heat. Let cook for about 10-15 minutes, tossing and checking while it is cooking. You’ll want to keep an eye on your peppers and onions and make sure they are not burning (though a little charred always works for me!).

Lay a sheet of heavy-duty (make sure it’s heavy-duty!) aluminum foil over medium high grill. Pat dry your salmon fillets and brush with olive oil or cooking spray on both sides. Sprinkle top side liberally with blackening seasoning and place skin side down on aluminum foil on grill. Close lid and cook for about 10 minutes or until salmon has changed color and flakes. Do not overcook, test with a fork if you are not sure. Inside should be just turning pink.

Enjoy and have a great weekend!

Don’t forget to grab a little motivation and enter my Let’s Get Moving – Get Healthy giveaway!

Stir fry is definitely the way to go if you are looking for fresh, fast and good for you at dinner time. I mean, just look at that plate of food. I could eat that plate up several times a week with no complaints.

The key to a successful stir fry is to make sure you have all of your ingredients prepped ahead of time. Cut and clean your shrimp and vegetables ahead of time and make sure they are dry before putting them in the pan (the water on wet veggies takes away from the crisp and dry part of stir frying). Also, get your aromatics (garlic, ginger, spices) ready because those are a big part of the cooking process. Stir fry is quick and beyond satisfying if you do it right.

For the most part, my stir fries are very basic – protein, veggie, ginger, garlic and soy sauce. For this shrimp and veggie stir fry I added a special ingredient – szechuan peppercorns (by the way, szechuan – or sichuan – is not a pepper like you might think, it’s very aromatic and not spicy at all!). I learned of them years ago and finally picked up a jar on a field trip to my favorite spice store Penzey’s recently. Don’t be intimidated by them, challenge yourself to try something new – I think you’ll be pleased. I know I was.

Szechuan Shrimp Stir Fry
Recipe created in Aggie’s Kitchen

1 lb shrimp, peeled and deveined
salt and pepper, to taste
1 lb fresh green beans, trimmed
1 red or yellow bell pepper, cut into strips
2 teaspoons vegetable or canola oil, divided
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
1 inch ginger, peeled and minced
1 1/2 teaspoon whole szechuan peppercorns, toasted then crushed (this video shows you how to do this easily)
3 tablespoons soy sauce

Heat 1 teaspoon oil in wok over medium high heat. Add shrimp, season with salt and pepper and stir fry for 3-4 minutes until shrimp are pink. Take shrimp out of wok and set aside in a dish.

Add additional teaspoon of oil into wok and add red pepper flakes and crushed szechuan peppercorns, stir for 10 seconds. Add minced garlic and ginger to pan and stir for about 10 – 20 more seconds, until fragrant. At this time, add green beans to wok and stir fry for up to 2 minutes. Add pepper strips to green beans and stir fry for another 1-2 minutes. Add shrimp back into pan and pour soy sauce over shrimp and vegetable mixture. Gently toss for another minute, then serve hot over prepared rice.

I serve my stir fry with this sprouted rice and quinoa blend I recently discovered at Costco – I love this stuff!!

This is my first time participating in Kitchen Play’s Progressive Party and I’m happy to be be bringing some of this delicious Italian Fish and Potato Stew made with this month’s featured ingredient – potatoes.

When I initially started thinking about creating a soup with potatoes, I immediately started thinking of creamy soups. I might be in the minority here, but I don’t get excited about creamy soups. Then I remembered that most chowders, specifically my favorite type of chowder – Manhattan style – usually have potatoes in them. Ding ding ding! Since I had a nice piece of cod in the freezer already, I picked up some red and white potatoes along with a few other ingredients and put together this comforting, straight forward soup that was enjoyed on a dreary rainy afternoon.

This Italian Fish and Potato Stew is actually inspired by a stewed cod fish dish my grandfather makes every Christmas Eve. It’s hearty, and perfectly satisfying. It’s chock full of good clean vegetables like potatoes, celery, onion, tomatoes and garlic. I brightened it up a bit with a little clam juice and fresh squeezed lemon. At the end I threw in some roughly chopped green and kalamata olives along with the chunks of fish. It is absolutely delicious, and incredibly good for your health and for your soul.

I chose white and red potatoes for the soup because I knew they would hold up well in the hot liquid. I diced the potatoes just small enough so that they would cook up at close to the same rate as the other veggies in the soup. Adding potatoes to a healthy soup like this is a great way to add a little extra nutrition, since they are naturally fat free, high in vitamin C and great sources of fiber and potassium.

Now that is my kind of soup.

Italian Fish and Potato Stew
Recipe created in Aggie’s Kitchen

1 tablespoon olive oil
1 onion, small dice
3 garlic cloves, minced
2 celery stalks, small dice
2 red potatoes, small dice
1 large white potato, small dice
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried oregano
pinch salt and pepper
1 28 oz can of Italian diced tomatoes
1 8 0z bottle of clam juice
4 cups of broth (chicken or vegetable – I used 4 cups water swirled from tomato can and added a tablespoon vegetable bouillon)
juice from 1 large lemon
1 1/2 lbs fresh or frozen cod fish (or any other firm white fish), cut in 1″ – 1 1/2 ” pieces
handful of roughly chopped green and kalamata olives
additional salt and pepper, to taste

In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Saute for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are soft. Add pieces of fish and olives to soup and gently stir. Continue to cook for another 15-20 minutes until fish is cooked through. Taste for salt and pepper and adjust accordingly.

Serve with whole grain bread, crackers or on it own.

Stay inspired to include potatoes into your diet by checking out the US Potato Board’s Facebook page or by signing up for the US Potato Board weekly recipe email here.

Growing up in an Italian Catholic family, eating fish on Fridays during Lent was a tradition for us. It was never really explained to me why we did it, (though now I know it is a form of abstinence) we just did and because I’ve always loved fish I just never questioned it. To this day, I still practice fish for Fridays during Lent and love to cook it up for my family who loves fish and (most) seafood as much as I do.

If you’ve been reading this blog for a while then you have probably seen me post lots and lots of fish recipes…I wanted to bring some forward from the archives – like the Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise shown above – for anyone who is looking for new ways to serve fish and seafood, especially during Lent. These recipes would also be perfect for someone who’s just starting to cook with fish.

Here are few more of my favorites, plus a few that I’ve come across on the blogs:

Fish Oreganata

Sweet and Spicy Salmon (this is the recipe that got my kids hooked on salmon!)

Baked Shrimp with Tomatoes and Feta

a few more from friends…

Crispy Baked Fish Sticks with Spicy Buffalo Tartar Sauce from from Savoring The Thyme
Tilapia with Tomatoes and Fresh Spinach (aka Michele’s Tilapia!) from At Home With Kim
Shrimp and Cabbage Tacos with Cilantro Yogurt Sauce from Bev Cooks
Orange Glazed Salmon from Mom’s Cooking Club
Herbed Salmon Croquettes from Meet Me In The Kitchen
Caribbean Citrus Mahi Mahi with Brown Rice Noodles from Love Veggies and Yoga

and if you’re on Pinterest, come check out my growing Fish For Friday board!

Do you eat fish on Fridays during Lent? What’s your favorite way to prepare fish? Recipe links welcome!

I was obviously very hungry when I made my tuna sandwich earlier this week. I mean, look at this beast.

It was perfect, and definitely hit the spot. I’m such a sucker for tuna sandwiches. Something about them makes me crave potato chips too, I just need some crunch when I’m eating tuna I guess. Which is why I decided to load up this sandwich with crunchy vegetables the other day…to get my mind off the crunchy “other stuff”. It worked, for the most part.

The best part of this beast of a sandwich is how GOOD it is for you. Look at all those veggies! And that bread…it’s a Smart Bagel. Good stuff (100 calories, 6g fiber, 5g protein), look for them. They will most definitely make you feel smart, I promise.

(disclaimer: your sandwich will not look pretty after the first bite. sorry.)

The Big Tuna
Recipe created in Aggie’s Kitchen

1 whole wheat Smart Bagel (or bread of your choice)
1 can of tuna, drained well and dressed with a little mayo, mustard and lemon pepper seasoning
alfalfa sprouts
thinly sliced cucumber
sliced tomato, lightly sprinkled with sea salt and black pepper
red leaf or green leaf lettuce

Assemble your sandwich and enjoy!

Back in the day, when I was in college, I worked at a sports bar called the Gainesville Ale House. During my 3 years there, I waited tables, hostessed, expo’d, and even had a short stint as a prep cook one summer. If you’ve ever worked at a restaurant, especially while in college, then you probably remember eating a lot of your meals there…usually for the sake of convenience and even more so for the employee discount. You really couldn’t beat that employee discount.

One of the meals I ate the most while I worked at the Ale House was the blackened tuna ceasar salad. Sometimes I would switch it up and have blackened grouper or mahi, I loved it and ordered it all the time. This salad here that I made for dinner last night reminded me a lot of those days.

This salad is a perfect dinner salad, especially when we start getting into warmer spring weather, the kind of weather that tends to put us into salad eating mode. It’s not a complicated ‘recipe’, but more so of a great healthy dinner idea or option. It’s a stand by in our home and could easily be made with chicken, steak or shrimp.

I seasoned my fish (by the way, I always have frozen fish in the freezer, it defrosts quickly and is perfect for last minute meals like this one was) with Chef Prudhomme’s Seafood Magic (I prefer to use Blackened Redfish Magic but ran out!). I used my favorite salad dressing of the week for this salad and topped it with a little freshly grated parmesan cheese and lemon pepper seasoning. I would have to say that it definitely hit the spot. Go ahead and throw on some croutons if you so desire.

Blackened Mahi Ceasar Salad

for 2 salads

2 filets of mahi mahi, (if frozen, defrosted)
blackening seasoning (I prefer Chef Prudhommes Blackened Redfish Magic or Seafood Magic)
non stick spray
mixed salad greens of your choice
lemon pepper seasoning
your favorite ceasar salad dressing (I prefer Bolthouse Farms)
freshly grated parmesan cheese, for serving
croutons, optional

Preheat  a non stick skillet over medium high heat. Pat your fish filets dry with a paper towel and sprinkle liberally with your seasoning. Spray your skillet with non stick spray and place your fish into hot pan. Let it sear and cook for about 5 minutes until bottom of fish starts to blacken cook through. Season other side of  fish with seasoning and carefully flip over. Cook for an additional 5-7 minutes until fish becomes flaky (depends on thickness of fish). Be sure not to over cook fish because it will dry out.

In a bowl, toss greens with salad dressing and croutons, if using. Add your dressed greens to dinner plate and top with freshly grated parmesan cheese, lemon pepper seasoning and fish.

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So it’s been a few posts since I mentioned the ‘diet‘. Ugh. That word still makes me cringe. So I did it, I played with the diet for 2 weeks (almost 17 days). I ate well, I detoxed my body, I felt good, I was cranky, I lost 7 pounds, I’m drinking less wine, I re-developed good eating habits, I rebelled a little, I lost the holiday bloat, I moved on. I am no longer on a ‘diet’. Ugh. Thank goodness.

It was a good thing for me to do though (not going to complain about losing 7 pounds that’s for sure!!). It got me disciplined again. When I start to lack discipline in my life things start to go a little haywire. I am learning this. And it’s not just when it comes to discipline in my eating habits. It works in all aspects of my life…exercise, social media, spirituality, daily routine…my life runs better when I practice discipline in all these areas. For instance…obviously, because of what I do here on this blog and over on Babble, I am entrenched in the world of social media. I love it… I love the interaction, the chatter, being so involved in something I am so passionate about, it’s my livelihood…but when it comes down to family/life/work balance, I have got to practice discipline in how much social media is in my world. So I recently took the Facebook and Twitter applications off my phone. I just had to do it. It keeps me from getting distracted when I’m with my kids, keeps my mind from being ‘too plugged in’ and just keeps me happy. This is an experiment I’ve played with a few times over the last year, and I am a much happier, more tuned in mother, wife and person when I practice ‘social media discipline’. Does any of this make sense or am I totally rambling here?

Ok, so enough about all that. Let’s talk about this tuna that I’ve been making for my lunch the past few weeks. I started making it because of the ‘diet’ and I’m going to continue to eat it as part of my ‘lifestyle’. It’s good. It’s good because it’s light, easy to make, low on the carbs, full of protein and um…it just tastes good. It’s not your everyday tuna salad either…there are a few secret ingredients that make it so good…

Yep, mustard, Greek yogurt and lemon pepper seasoning. Just a little bit of all 3 of these things and you’ve got yourself some good tuna salad for lunch.

If you can find that mustard up there, please, buy it. It’s SO good. But if you can’t, then find yourself a fun mustard to try…dijon would be fine here, but I really love trying all kinds of mustards so play around with this one.

Tangy Tuna Salad Wraps
Recipe from Aggie’s Kitchen

1 can albacore tuna in water, drained well
1 tablespoon plain non-fat Greek yogurt
1 tablespoon mustard (find a good mustard for this!)
a couple of pinches of lemon pepper seasoning
3 leaves of lettuce (I like green leaf lettuce for these, but use what you have)
thinly sliced tomatoes

In a bowl, combine tuna, yogurt, mustard and lemon pepper. Set up your lettuce leafs as boats and top with sliced tomatoes and tuna.

Easy peasy. Enjoy!

And while you are here…if you are looking for healthy inspiration, check out my round up of favorite healthy food blogs to help keep you motivated in living well!

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So it’s day 4 of my 17 Day Diet and I have to say…it hasn’t been too bad! I think once you get your fridge stocked and you know your options and have your meals somewhat planned (and of course the WILLPOWER, which  I must say is so incredibly important and I am happy to have right now) then it’s totally doable. I haven’t attempted to try on my jeans that I wore on Sunday night (I swear I thought the button was going to pop off while I was sitting in my seat at the Magic game, very low moment for me, ugh) but I have weighed myself and I am happy to report that I am down 4 lbs since I started Monday (for the record though, I’m technically down 8 lbs but I really don’t want to count the 4 lbs of salt and beer weight that I horrifically gained overnight Sunday…so I’m sticking to what I weighed New Year’s Eve for good measure).

Do you want to know what I’ve been eating the last few days? A typical day has been going like this for me:

Breakfast – 1 egg/2 egg white scramble (or 1 egg ‘fried’) with onions and sliced tomatoes, green tea

Snack – kefir smoothie (1 cup plain kefir, 1 cup defrosted but still sorta frozen blueberries, squirt of agave), apples, oranges (all before 2pm)

Lunch – big spinach salad with tomatoes, celery, cucumbers, tuna with a drizzle of olive oil and balsamic or lemon juice

Dinner: broiled fish with stewed tomatoes and green beans (recipe to come), fried eggs and kale chips,  and this amazing salmon and veggie stir fry

lots of iced green tea throughout the day

This stir fry rocked my world people. Every single time I make a stir fry, I always ask myself why I don’t make it more often. If you make it right, the veggies turn out perfectly bright and crunchy and I used hardly any oil for this one. I actually used non stick spray on my super hot wok, which was a first for me (I usually use a little canola oil, which isn’t a bad thing either!). I was inspired by a recipe I found in The Good Housekeeping Test Kitchen Cookbook (that I received recently) and the only change I really made was that I added broccoli, used sliced sweet onion instead of green onion, and didn’t add any cornstarch, sugar or water.

It was so simple and this little bit of sauce tied it all together. A little soy sauce, NAKANO rice vinegar and lots of garlic and ginger is all you need for a good punch of flavor and hardly any calories.

(note: for this recipe, because I am watching my sugar, I used the original natural rice vinegar, not the seasoned one)

Salmon and Veggie Stir Fry
Recipe adapted from The Good Housekeeping Test Kitchen Cookbook

3/4 – 1 lb wild salmon, cut into 1 1/2 inch pieces
1/4 teaspoon salt
pinch fresh ground pepper
1 good handful of asparagus, trimmed and cut into 2 inch pieces
1 good handful of broccoli, cut into bite sized pieces
1/2 sweet onion, sliced thin
1 1/2 tablespoon low sodium soy sauce
1 tablespoon Nakano rice vinegar (I used the natural, original rice vinegar with no added sugar)
1 tablespoon grated or minced ginger
2 garlic cloves, pressed in garlic press or minced very small
1/4 teaspoon agave, honey, sugar or sweetener of choice (optional)

Heat a nonstick wok over medium high heat. Season salmon pieces with salt and pepper. Spray wok with cooking spray and add salmon to hot pan. Cook fish gently, turning occasionally as each side starts to turn pink and cooked through. Transfer fish to a plate and keep warm.

In same skillet, add asparagus, broccoli and onion. Cook over medium high heat, stirring occasionally until crisp tender, about 5 minutes.

While vegetables are cooking, stir together soy sauce, rice vinegar, ginger, garlic and sweetener of choice in small bowl. Pour over vegetables in wok and cook for about a minute longer, constantly stirring. Spoon vegetable mixture over salmon and toss gently before serving.

Makes 2 servings.

Serve with a few dashes of sriracha if you like heat!

(Disclosure: I received products and compensation from Nakano, but my opinions are always my own. I developed this recipe using their product, but Nakano is a product you would already find in my home.)

Christmas Eve is by far my favorite meal of the year. For as long as I can remember, we have pretty much eaten mostly the same few dishes (all seafood) every single Christmas Eve and I wouldn’t have it any other way. It’s a feast I tell you.

I didn’t really ‘know’ this until I was older, but apparently, our Christmas Eve feast is called Feast of the 7 Fishes. For all I knew, growing up, it was just what we did, what we ate on Christmas Eve…I didn’t realize it was such a cultural thing until later on. What I love, especially in food blogging world, is seeing other people celebrating Christmas Eve the same way…similar food, similar traditions. It’s pretty cool.

These pictures on this post were taken a few years back, I can’t believe I am just now blogging about it now. I am shocked it took this long…and that my kids looked like this that year…my babies!!

Sammy was huge into Transformers this year…

Gosh, I just love the belly on that baby girl…

And my sweet grandparents…one of my favorite pictures of them.

Amore!!

And of course the food…

Here we have simple shrimp cooked in lemon and wine …

 Fish Oreganata (this was my contribution a couple years back)

Steamed Mussels with wine and tomatoes (similar to Paula’s recipe here)

Chilled Seafood Salad… (similar to Gina’s Chilled Calamari Salad here)

All seafood…a total feast I tell you.

My absolute favorite is the spaghetti….and the bacala (salted cod fish). I’m going to tell you how we make our spaghetti with breadcrumbs, but I’m going to have to get back to you on the bacala because I need to actually write it down this year while my Nonno is putting it together. It’s basically a stew type dish, baked in the oven…salted cod (rinsed many times), tomatoes, celery, onions, potatoes and olives…baked until bubbly and cooked through. Oh so good with crusty Italian bread sopping up the juices. My mouth is watering thinking of it.

Before going in the oven…

And this spaghetti. We call it Pasta e Muddica. I love saying it and my Nonna always has to correct me because I kinda goof it up sometimes. I love this spaghetti and have NO idea why I don’t make it ever on my own. Why do I eat something I love so much only one night a year? I don’t understand…

The recipe is one of those ‘recipes’ that you just follow lightly, there are no measurements, the ingredients are super simple and just perfect in my opinion.

Sicilian Spaghetti with Breadcrumbs (Pasta e Muddica)

1lb spaghetti
2 – 2 1/2 cups breadcrumbs (homemade would be best for this recipe, but store bought are definitely okay)
1 tin anchovies, coarsely chopped
3-4 garlic cloves, minced
olive oil
Parmesan cheese
red hot pepper flakes (optional)

Cook your spaghetti according to directions, preferably al dente. When cooked, drain and place in large serving bowl, or back in pot. Drizzle a good amount of oil over spaghetti to prevent from sticking.

You will serve your spaghetti in bowls, with additional olive oil and topped with breadcrumb mixture (that can be made ahead of time or while spaghetti is cooking).

To make breadcrumb mixture:

Heat a dry pan over medium-high heat. Add breadcrumbs to hot pan and toast up breadcrumbs till golden brown, careful not to burn.
In a small saucepan, heat a few tablespoons of olive oil over medium heat and add chopped anchovies and garlic. Saute anchovies and garlic for a couple of minutes until anchovies start to melt into the oil and garlic starts to become fragrant. At this time add your breadcrumbs to the anchovies and garlic, with an additional couple of tablespoons of olive oil. Stir together till it becomes crumbly.

Serve your pasta hot into bowls, drizzled with a little olive oil and your breadcrumb topping. Sprinkle grated Parmesan cheese (and red hot pepper flakes if you desire).

Buon appetito!

I shared a few more recipes that I found around the web on Family Kitchen this week in a post about our Italian Christmas Eve Tradition and the Feast of the 7 Fishes…check it out here.

Also on Family Kitchen, a few great roundups if you are still need recipes and ideas for your holiday entertaining:

10 Goat Cheese Appetizers

8 Festive Latke Recipes

Grown Up Jello Shots for your Holiday Parties

12 Puff Pastry Appetizers for Holiday Entertaining

Let me tell you, I have been devouring this quinoa salad all week long. I first made this meal back in May when I guest posted for Jenna, and since then it has become a staple in our home. We eat fish pretty often, my kids absolutely love it, so that makes things easy. They didn’t always, but the best advice I got as a young mom was to just keep trying, keep exposing them to food you want them to eat, and it’s so true…kids will eventually start trying everything on their plate.

Now the quinoa salad, my kids were not a fan of. That’s okay…they’ll eat quinoa a little more plain, this quinoa was a little too lively for them if you know what I mean.

I ended up keeping the leftover quinoa salad in the fridge and it became my lunch for a few days. And a good lunch. Even better doused with some green Tabasco sauce. Oh man…it was so so good.

If you need to lighten things up a bit, or if you need a break from soup and other fall comfort foods, this is the meal for you. Yep, it will pretty much rock your world. Lime and cilantro always make me happy.

Have a great weekend! I’m nervously and reluctantly running my second half marathon Saturday morning and will happily be celebrating that night with some much needed pizza and wine!  Cheers!

Chili-Rubbed Fish with Quinoa, Corn and Black Bean Salad

Inspired by recipes found in Orlando Sentinel and In Good Taste

Ingredients:

For the salad:
(makes 6-8 servings)

1 ½ cups quinoa (pre rinsed)
3 cups water
15 oz can of black beans, rinsed
2 cups fresh or frozen cooked corn
2 green bell peppers, chopped
2 jalapenos, minced
big handful cilantro, chopped
bunch chives or green onion, chopped

Dressing:
4 limes, squeezed
¼ cup olive oil
1 ½ tsp cumin
big pinch salt and pepper

Add quinoa and water to a saucepan and bring to a boil. Bring down to simmer and cook until all water is absorbed and quinoa has “popped”, you’ll see a faint white “ring” around grain (about 10 minutes). Take off heat and let cool.

In a jar or air tight container, combine lime juice, olive oil, cumin, salt and pepper. Shake vigorously until well combined.

In large bowl, combine cooled quinoa, black beans, green peppers, jalapenos, chopped cilantro, chives or green onion and dressing. Gently toss till completely combined. Taste for salt and pepper. Serve at room temperature or chilled. Can be made ahead of time and stored in refrigerator.

For the fish:
(makes 4-5 servings)

1 – 1 ½ lbs flaky white fish (I used frozen barramundi, but tilapia, red snapper, or cod will work well)
1 ½ tsp chili powder
1 ½ tsp oregano
½ tsp cumin
4 tablespoons olive oil
salt and pepper
lime

Directions:

Combine chili powder, oregano, cumin, olive oil, salt and pepper in bowl. Pat dry each fish fillet and gently brush marinade on both sides.

Heat a nonstick skillet over medium high heat. Gently lay fish into skillet and let cook for about 4-5 minutes or until bottom of fish is white. Carefully flip over fish and continue to cook for another 3-4 minutes or until fish is translucent and flaky. Cooking time depends on thickness of fish so keep an eye on it and test for doneness.

Before taking fish out of pan, squeeze fresh lime juice over fillets. Serve with Quinoa, Black Bean and Corn salad.