Tuna Steaks with Lemon Caper Sauce

I got this recipe from foodandwine.com when Eric wanted fish for dinner and I was craving capers. We had all the ingredients in the house and it went together so quickly!

INGREDIENTS
. 3 tablespoons drained capers
. 1 1/2 tablespoons lemon juice
. 1/4 cup chopped fresh parsley-we had dried parsley, so I just mixed it all together to let the leaves soak up the moisture for about 10 minutes and it turned out fine.
. 3/4 teaspoon salt
. 1/2 teaspoon fresh-ground black pepper
. 8 tablespoons olive oil
. 4 tuna steaks, about 3/4 inch thick (about 2 pounds in all)
DIRECTIONS
. Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.
. Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.


This was so yummy, and so easy, we're definitely doing this again. The article notes that it would go well with any fish, and I agree! I think I'll try it with salmon next.

Curry lime fish

This one I totally made up so I don't really have measurements but it was really good! We had pollock, but it would work with any fish.

Fish fillets 

Curry powder

Lime juice

Jarred minced roasted garlic

Red pepper flakes (I thought this made it wayyy too spicy but Eric loved it)

Dried parsley

Paprika (I don't know if this did anything, I was just feeling creative) 

Pepper 

Mix equal parts curry powder and lime juice, and just a scoop of everything else. Mix well and spread over fish. Broil fish until done. With the pollock I think the package said 10 minutes.

While the fish cooked, I cooked onions, zucchini and yellow summer squash until tender, then poured in a can of diced tomatoes , a few shakes of dried pepper, and lots of ground pepper. An adaption from a dish we've had at Eric's parents' :)

I also served it with Near East Whole Grain Blends Roasted Pecan and Garlic flavor, which had chunks of pecans in it! I also put a little bit of curry powder in it to accent the fish.

Garlic lime salmon

It isn't the prettiest recipe, but it was really yummy!

Finely chop half a large onion and

1 garlic clove

put them in a big ziploc bag, or a 9x13 baking dish

add 2 tbsp olive oil and

2 tbsp lime juice

Stir, and put filets on top. Swish them around so they get all covered, and refrigerate for 20 minutes. Flip, swish, and repeat.

Set the broiler on high, and broil for 5 minutes or until flaky.

I served this with Near East Creative Grains Parmesan flavor, which was realllly good, and a big salad with tomatoes and a lime juice and pepper dressing to tie it together.

Fish, tomato, olive, caper sauce

I realize when I posted the recipe below that I made that fish sauce a couple of months ago and never took a picture or posted it at all. It was so yummy, I have to share it!

3 cloves garlic, minced

1/8 tsp red pepper flakes

2 cans diced tomatoes

2 tsp dried oregano

1/2 cup water

3/4 lb fish fillets, I think we used mahi mahi

16 kalamata olives, pitted and chopped

1 tbsp capers, rinsed (I used extra because I love capers!)

Some minced fresh parsley if you have it, or 2 tsp dried 

Saute garlic and red pepper flakes for 1 minute. Add tomatoes, oregano, and water. Simmer, stirring, for 15 minutes. Add fish, cover, and simmer for 10 more minutes, or until fish is done. I always worry about undercooking meat, so I simmered it longer. Mash the fish up so it has no large pieces. Add remaining ingredients. 

Serve with pasta, or on anything you would put spaghetti sauce. It was so yummy! I apparently didn't take a picture of any of the things we used it for the first time around, but I froze half of it and put some on the spinach cheese ravioli, pictured below.

Lemon Pepper Baked Cod

Lemon Pepper Baked Cod

This was an easy one! We usually use frozen fish, I don't trust the fish thats been sitting in the case all day. I defrosted the fish in the fridge over night, and before I cooked it, I put it in a greased dish, and then sprayed the top with olive oil, spooned some lemon juice over the top of each one, and ground some pepper over the top and baked it at 350 for 12 minutes.

I served it with spinach mozzarella ravioli, steamed broccoli, fresh carrots, and some of my mom's yummy homemade bread.