1 teaspoon chopped fresh rosemary
2 tilapia or white fish fillets (or one large fillet)
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
3/4 cup white wine
1 tablespoon lemon juice
1-2 tablespoon drained capers
Sprinkle rosemary onto both sides of each fish fillet along with salt and pepper to taste.
Heat the olive oil in a large skillet over medium-high heat. Add the fish and saute until cooked through turning once. Remove the fish from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Spoon the sauce over the trout and serve immediately.
2 teaspoons red wine or cider vinegar
1 teaspoon salt, more to taste
1 head broccoli, 1 pound, cut into bite-size florets
2 tbs olive oil
2 teaspoons cumin
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
In a bowl, stir together the olive oil, vinegar, salt, cumin, sesame oil and red pepper flakes.
Place broccoli in a large skillet or wok with 1/2 cup water. Cover and steam until water evaporate (this step for Bob). Add the vinegar/oil/spice mixture to the broccoli and stir fry until broccoli is the desired consistency.
2 cooked chicken breasts, chopped
1/2 cup plain yogurt or more to taste
2 green onions, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 tablespoon lime juice
salt and black pepper to taste
1/2 teaspoon dried dill weed
Mix together the chicken and yogurt in a bowl, stir to coat well, then stir in the green onions, dried cranberries, walnuts, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate. The flavor gets better with time.
2 scoops vanilla ice cream
1/4 cup espresso or strong coffee
1 tablespoon amaretto
Brew strong coffee or espresso.
2 scoops ice cream per glass dessert bowl. Pour 1 tablespoon amaretto over ice cream, then 1/4 cup coffee, top with whipped cream and toasted almonds.
1/2 cup sliced almonds
1 tablespoon butter
2 tablespoons olive oil
2 tilapia fillets (or any other white fish)
Salt and freshly ground black pepper
Juice of 1 lemon
1/2 cup flat-leaf parsley leaves, chopped
Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add tilapia fillets. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate.
Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over fish, and scatter with toasted almonds. Serve immediately.
optional: wedge of lemon for each serving