SERVE UP the sea
BRIGHTEN YOUR MUNDANE MENU WITH THE CATCH OF THE DAY
BY JENNIFER BAJSEL
BAKED COD WITH MANGO SALSA SERVINGS: 4 | PREP: 20 MIN. | COOK: 15 MIN. TOTAL: 35 MIN.
INGREDIENTS: 4 to 5 Roma tomatoes, seeds removed, diced | 1 mango, peeled, diced | 1⁄2 medium white onion, diced | 1 to 2 jalapenos, diced | 1⁄2 cup cilantro, chopped | 3 limes, juiced | 1⁄2 tsp. kosher salt | 1 Tbsp. black pepper | 4 cod filets (6 to 8 oz.) | 1 Tbsp. extra virgin olive oil
DIRECTIONS: PREHEAT oven to 375o. RINSE and pat dry cod. SEASON cod with salt & pepper and zest of remaining lime. Line a baking sheet with parchment paper. COAT with olive oil. Arrange cod on baking sheet. BAKE for 12 to 15 minutes. Dice tomato, mango, onion, jalapeno all the same size. (I preferred small diced). ADD chopped cilantro, juice from 2 limes, salt, and pepper. STIR until combined. ADJUST seasoning if needed. SERVE cod topped with salsa.
TIPS & TRICKS: Use a wire rack to keep cod from sitting in liquid as it bakes. Just make sure to coat it well with oil. Extra salsa can be eaten with chips too.
ARUGULA PESTO SHRIMP SALAD SERVINGS: 4 | PREP: 30 MIN. | COOK: 5 MIN. | TOTAL: 35 MIN.
INGREDIENTS: 2 lbs. large shrimp, peeled, tail on, deveined | 2 cups arugula, plus 8 cups for salad | 1⁄4 cup pistachios | 1⁄4 cup ricotta | 2 lemons, zest & juice, divided | 3 Tbsp. extra virgin olive oil, divided | Pinch of salt & black pepper | 1 pint cherry tomatoes, halved
DIRECTIONS: RINSE and pat dry shrimp. BLEND 2 cups arugula, pistachios, ricotta, juice & zest of 1 lemon and 1 Tbsp. oil in a food processor. COAT shrimp with pesto and let sit for 20 minutes, refrigerated. HEAT a sauté pan to med-high heat with 1 Tbsp. of extra virgin olive oil. COOK shrimp 2 to 3 minutes each side, remove from heat. TOSS remaining arugula with extra virgin olive oil, cherry tomatoes, 1 lemon juiced and zested. Season with salt & pepper. SERVE shrimp on top of salad.
TIPS & TRICKS: Reserve some of the pesto before adding to shrimp to add to the salad for extra flavor.
GRILLED SALMON WITH CILANTRO CHIMICHURRI SERVINGS: 4 | PREP: 15 MIN. | COOK: 10 MIN. | TOTAL: 25 MIN.
INGREDIENTS: 1 shallot, minced | 1 bunch cilantro | 2 Tbsp. red wine vinegar | 3 Tbsp. extra virgin olive oil, divided | 1⁄2 tsp. crushed red pepper flakes | Pinch salt & black pepper | 4 salmon filets (6 to 8 oz.)
DIRECTIONS: BLEND shallot, cilantro, red wine vinegar, 2 Tbsp. oil and red pepper in a food processor until smooth. RINSE and pat dry salmon filets. SEASON salmon with salt & pepper. HEAT grill or grill pan to high heat. COAT the grates with remaining oil or more until well coated. SEAR salmon on one side and let cook for 4 to 5 minutes. FLIP salmon and continuing cooking until desired doneness, 4 to 5 minutes more. SERVE salmon topped with chimichurri on a bed of rice.
TIPS & TRICKS: Parsley can be substituted for Cilantro. Chimichurri goes great with fish, poultry, beef, and vegetables.
ABOUT OUR CHEF
Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL