Herbed Fish with Tomato and Olive Relish Recipe

 Oh me of my, this is the best dinner I've made in a long time! And easy, only took maybe 15 mins to prepare. Another HEB recipe, so I can't take all the credit.

I served it with fresh mango, my easy aspargus, and cresent rolls with honey butter drizzled on.

Asparagus

Discard woody ends. Cut in 3rds. Cook in pot on med-high heat, 1/2 inch of water, olive oil, garlic, salt and pepper and 2 tb butter. Cook about 5 minutes, stirring occasionally. Reduce heat, cover with lid, and simmer approx  5mins. My kids (and I) love to eat the Asparagus dipped in Girard's Light Ceaser Dressing.

Crescent Rolls with Honey Butter

I used Pillsbury refrigerated rolls. For butter, mix 3 tb room temp butter with appox 2 tb honey. I melted my butter too much, so it had to be drizzled. Don't melt your butter and you can spread it on, delish!

Olive Tapenade

This is a jarred spread from HEB. And it's delishious, even for those who don't like olives! It can be cooked or even just eaten out of the jar on a cracker or bread. If you can't find it, make your own with the list of ingrediants:
black olives, red bell pepper, zuchinni, capers, diced tomatoes, canola oil, dijon mustardd, sugar, garlic, salt, lemon juice, spices.

Herbed Fish with Tomato and Olive Relish

3/4 c. H-E-B Specialty Series Olive Tapenade

1 Tbsp. minced garlic

1 - 1 1/2 lb. fresh salmon or whitefish fillets

1 Tbsp.  Extra Virgin Olive Oil

1 Tbsp. McCormick Italian Seasoning Grinder

1 or 2 lemons

Instructions:

1. Heat oven to 450°F. Spray a 9 x 13-inch baking dish with non-stick spray. Cut tomatoes in half; place tomatoes, olive tapenade and garlic over bottom of baking dish. Stir gently and place in oven 5 minutes.

2. In the meantime, drizzle fillets with olive oil; season both sides with Italian seasoning grinder.

3. Remove pan from oven; push olive mixture to edges of dish. Place fish in center and spoon olive mixture over fish. Squeeze half of one lemon over top and return dish to oven.

4. Bake 10 minutes or until fish just begins to flake when tested with a fork. Serve immediately with fresh lemon wedges.

*wall-e and justice league plates for the little guys*

~linked to Remodeliholic's Recipe linky party.

Recipes: Salsa Three Ways

It's no secret, I love me a good salsa. Not only do my husband and I love making salsa together, but it helps us snack on something that is pretty healthy, and inexpensive. Just a few years ago, I would only like runny salsa, just dip my chip in a teeny tiny tad, and shake off any chunks. Wow, have my tastes changed.

For our intro to salsa, plus tips on using and freezing veggies and herbs for later use, visit my post here. Also, you can doctor up any store bought salsa as well by using a few ingredients listed.

***

♥ Basically Amazing Salsa Recipe (Chiptole Chicken) ♥

1/2 can well rinsed black beans

1 tomato, chopped

1/4 red onion, chopped

1 poblano pepper, chopped (or jalepeno if you like spicy)

handful fresh cilantro, chopped (we grow our own, it's super easy!)

2 garlic cloves, minced

1/2 T lemon juice

2 T olive oil (we usually skip this)

2 T vinegar (we usually skip this too)

salt to taste

Mix all, let stand together at room temp for approx 30 mins to let the flavors meld together. This salsa is really good with corn (like a pico de gallo) and cooked chicken chunks in a bit of Tabasco Chiptole sauce chunks added in. Top it on rice with a bit of shredded cheese and you've got your own Chipotle chicken.

***

♥ Tangy Strawberry Salsa ♥

1 medium onion, chopped

2 medium avacados, chopped (not smashed, this is not guacamole!!)

4 roma tomatoes, chopped

4 garlic cloves, minced

huge handful of fresh cilantro, chopped

8 strawberries, chopped
1 squeezed lemon
salt and pepper to taste

After chopping the tomato, avocado and onion, we put it in a pan on the stove and do a light stir frying for about a minute. It helps to add flavor just in case they aren't totally ripe just yet, and makes a nice warmth for serving on chips. Then we mix it all together in a bowl.

I know what you are thinking, "What, strawberries?" I'm telling you, it's awesome. If you ever over do it with onions and garlic (which we tend to do because we love both), tossing in some strawberries balances the flavor and adds something not too sweet and noticeable, but just enough as a 'secret ingredient'.

***

♥ Grilled Steak with Avocado-Mango Salsa ♥

I got this recipe from HEB. But, it's still awesome. If you don't have an HEB, you can get recipes here.

For the salsa (serve over steak but also amazing with chips)

1 medium onion, chopped

2 medium avacados, chopped (not smashed, this is not guacamole!!)

4 roma tomatoes, chopped

4 garlic cloves, minced

huge handful of fresh cilantro, chopped

1 mango, chopped
1 jalapeno pepper, chopped
1 squeezed lime
1 c crumbled queso fresco (I didn't do this part, but if you do, it's super good).
salt and pepper to taste

For the steak:
4 boneless beef ribeye steaks, cut 3/4 inch thick (we used 2 super thin cut cheapo steaks).
2 tb olive oil
2 tsp minced garlic
1 tsp EACH of: coarse salt, pepper, oregano, ground cumin
1 cup Texas on the Plate Bodacious Soppin' Sauce or any marinade you like (I'm an A-1 gal).

1. Combine all steak ingredients in bowl and rub on both sides of steak and let sit for 15 mins.
2.  In the meantime, heat grill or charcoals. (we just did it on the stove).
3. Combine all salsa ingredients in a bowl and set aside at room temperature.
4. Grill steaks 6-9 mins per side for med-rare to med doneness. Baste generously after flipping if grilling.
5. Serve salsa, chutney style on steaks.