Spinach & Artichoke Tuna Melts

Spinach & Artichoke Tuna Melts

Ingredients
• 2 5-ounce cans Italian tuna, drained and flaked
• 1 14-ounce can artichoke hearts in water, drained well and chopped
• 1 10-ounce box thawed frozen chopped spinach, drained well and pulled apart
• Juice of 1 1/2 lemons
• 1/2 red onion, finely chopped
• 2 ribs celery hearts, finely chopped
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 1/4 cup chopped fresh parsley
• 3 tablespoons capers, drained
• 2 cloves of garlic, grated
• Pepper
• 4 large ciabatta rolls
• 2 cups shredded mild provolone
• Sliced tomato, for topping
Yields: 4
Preparation

Position a rack in the center of the oven and preheat the broiler. In a bowl, combine the tuna, artichoke hearts, spinach, lemon juice, onion, celery, EVOO, parsley, capers and garlic; season with pepper.

Split the ciabatta rolls and arrange on a baking sheet. Top the bottoms with even mounds of tuna salad and cheese. Broil to melt the cheese and toast the roll tops. Add the sliced tomato to the sandwiches, cover with roll tops and serve.
Rachael Ray

ROASTED HALIBUT WITH GARLIC SAUCE

ROASTED HALIBUT WITH GARLIC SAUCE

SERVES4
• ACTIVE TIME:10 MIN

• START TO FINISH:25 MIN

A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.
• 1 3/4 lb halibut fillet (1 1/2 inches thick)
• 3 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1/3 cup mayonnaise
• ACCOMPANIMENT:
lemon wedges
• Preheat oven to 450°F with rack in middle.
• Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
• Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
• Bake, uncovered, until fish is just cooked through, 10 to 15 minutes

Nutty Coconut Fish

Nutty Coconut Fish

INGREDIENTS:
1/4 cup mayonnaise
1/4 cup prepared brown mustard
1/2 cup dry bread crumbs
1/4 cup shredded coconut
1/4 cup chopped mixed nuts 1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound whitefish fillets
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
3. Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
4. Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

Baked Salmon

Baked Salmon

Ingredients:

2 cloves garlic, minced 6 tablespoons light olive oil 1 teaspoon dried basil 1 teaspoon salt

1 teaspoon ground black pepper 1 tablespoon lemon juice 1 tablespoon fresh parsley, chopped 2 (6 ounce) fillets salmon

Directions:

1.	In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2.	Preheat oven to 375 degrees F (190 degrees C).
3.	Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Roasted Salmon With Potatoes and Mushrooms

Salmon is so good for you, I really need to learn to like this more.

Roasted Salmon With Potatoes and Mushrooms

Serves 4

Hands-on Time: 20m

Total Time: 40m

Ingredients

• 1 pound small new potatoes (about 10), halved
• 8 ounces button mushrooms
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 1 1/4-pound piece skinless salmon fillet
• 1 tablespoon red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon honey
• 2 tablespoons fresh flat-leaf parsley, chopped

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.

2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.

4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Tip

To upgrade this recipe, instead of button mushrooms, use a blend of oyster, cremini, and shiitake varieties

RealSimple.com

Halibut Supreme

Halibut Supreme

Prep Time: 15 Minutes Cook Time: 25 Minutes Ingredients: 1 cup shredded Cheddar cheese 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons all-purpose flour 1 1/2 teaspoons lemon juice 1 tablespoon diced onion 1/8 teaspoon ground cayenne pepper 2 pounds halibut steaks Directions: 1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish. 2. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper. 3. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture. 4. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork. AllRecipes.com

Ready In: 40 Minutes Servings: 6