Pasta with Tuna, Arugula and Lemon

12 ounces linguine (or penne, or whatever you like)

1/2 cup olive oil

6 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

2 12-ounce cans albacore tuna packed in water, drained

1/4 cup fresh lemon juice

4 teaspoons grated lemon peel

4 cups arugula

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Return pasta to pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.

Add tuna mixture, lemon juice, lemon peel, and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve. Adapted from Thorn Park Country House.

Potato-Wrapped Halibut with Sauteed Spinach

6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
8 tablespoons olive oil, divided
6 garlic cloves, very thinly sliced
10 oz fresh baby spinach leaves

Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise. Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.

Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.

compliments of Bon Appetit

Hot and Sour Soup with Shrimp

4 cups chicken broth
1/2 cup sliced shitake mushrooms
1 tbsp low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tbsp lemon juice
1 teaspoon pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onions

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions. 4 servings (serving size: 1 3/4 cups)

Shrimp Florentine

I love shrimp, it's always so quick and easy

1 lb jumbo shrimp

2 16 ounce bags of fresh spinach
2 egg
1 1/2 cups flour
1 16 ounce can chicken broth
1/4 cup lemon juice
1 1/4 cup dry white wine
1/2 cup olive oil
3 tbsp butter
1/4 tsp parsley, salt and pepper


In a small bowl, beat 2 eggs. Place flour in another small bowl. In a large skillet, warm olive oil and butter on medium heat.

Dip cleaned shrimp in egg, then flour. Fry until lightly browned on both sides, then set aside.

In a large skillet, add remaining ingredients. Simmer for about 5 mins, reduce heat to low and add shrimp back to cook for 10 mins. To thicken juice, add 1 tbsp butter and 2 tbsp flour gradually and blend well in the pan. Place spinach on dishes and pour shrimp mix over.

Mahi Mahi with Onions, Capers and Lemon

An intense Mediterranean topping really brightens the flavor of this fish.

3 tablespoons olive oil
1 large onion, thinly sliced
3 tablespoons water
1/2 teaspoon pepper
3 tablespoons unsalted butter
3 tablespoons capers (in brine), rinsed
2 1/2 tablespoons fresh lemon juice
4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
3/4 teaspoon salt
2 tablespoons chopped fresh parsley

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.

Preheat broiler.

Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.

Serve fish topped with onion mixture and sprinkled with parsley. Makes 4 servings.

Bacon-Parmesan-Crusted Tilapia

A crispy coating adds nice texture to any white fish...

8 bacon slices, cooked and crumbled
1 1/2 cups soft breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1/2 cup all-purpose flour
2 large eggs
4 (5- to 6-ounce) tilapia fillets
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter, divided
4 tablespoons olive oil, divided
Garnish: lemon wedges

Combine first 4 ingredients in a shallow dish. Set aside.Place flour in a shallow dish. Whisk eggs in a medium bowl. Sprinkle fish with salt and pepper, and dredge in flour. Shake off excess, dip fish into egg, and press gently into breadcrumb mixture.Heat 2 tablespoons butter and 2 tablespoons oil in a large heavy skillet over medium heat until butter melts. Add 2 fish fillets; cook 3 minutes on each side or until golden. Repeat with remaining butter, oil, and fish. Garnish, if desired. Yield 4 servings