Salmon with Pepita-Lime Butter

Salmon with Pepita-Lime Butter

Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables

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Grilled Salmon & Zucchini with Red Pepper Sauce

Grilled Salmon & Zucchini with Red Pepper Sauce

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

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Lemon-Garlic Shrimp and Grits

Lemon-Garlic Shrimp and Grits 

You won't find sticks of butter in this comfort food. Don't worry about flavor, though; these shrimp are plenty zesty from the lemon and garlic.

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Curry Rice with Shrimp

Curry Rice with Shrimp 

Even the picky 10 years old loves this “yellow rice” (although she picks the shrimps out and gives them to us). :)

Adapted from Real Simple. The original recipe was excellent, just a tiny bit bland for my taste. It also contained a lot of shrimp! I use less shrimp, more curry and garlic, and now it’s perfect!

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Steamed Fish with Chickpeas and Currants Recipe

Steamed Fish with Chickpeas and Currants 

Preserved lemons, olives, and chickpeas bring the flavors of the Mediterranean to this heart-healthy dish, cooked in one pan on the stovetop.

What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com. Alternatively you can make your own.

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Pan-Fried Sole

Pan-Fried Sole 

Sole is a mild fish, which means I don’t like it as much as I like salmon, but my kids agree to eat it, which is a big plus, and it’s also one of the least mercury-toxic fish, so that’s good too.

This simple preparation of pan-fried sole uses a minimal amount of sweet butter to enhance the sole’s naturally delicate flavor. Rather than pouring warm butter-lemon sauce over the fried fish, as traditional recipes suggest, I prefer to serve the fried sole with lemon wedges and allow diners to squirt a little lemon juice on top of their fish right before they eat it – this helps ensure a crispy, non-soggy fish.

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