- Cook noodles
- Prep noodles and fish
- Cook fish
- Cook broccoli
- Finish noodles
Lemon red snapper
Red snapper is a thin white fish with red skin, it has subtle yet delicious flavor. You can find it in almost every fresh fish store. If you can’t find it feel free to use denise, pollock, tilapia or any other thin filet fish. Just be sure the fish is fresh to optimize flavor and non-fishyness.
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Ingredients:
- 8 filet red snapper fish
- 2 teaspoons salt pink Himalayan
- 2 teaspoons freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoon fresh ginger finely chopped
- 6 cloves garlic peeled and thinly sliced
- 1/2 red chili pepper chopped, seeds removed for less heat
- 1/2 cup soy sauce
- 2 lemons juiced
- 3 tablespoons silan date honey
- 1 head broccoli cut into pieces
Directions:
- Season the fish with 1 teaspoon of salt and pepper.
- Prepare a non stick large skillet on high heat. Add the olive oil and get hot. Place fish face side down into the pan. Let cook two minutes and turn over.
- Add the rest of the ingredients (don’t forget the rest of the salt and pepper) except for 1 lemon and the broccoli. Cook for 2 more minutes.
- Gently remove the fish and place it on the serving plate and add the broccoli to the hot pan. Cook for 3 minutes, mixing often. Remove from heat and place on fish.
- Add the juice from the second lemon and serve.
Notes & Tips:
If you are not eating this dish right away, don’t reheat the fish, serve it room temperature, to avoid drying it out!
Soba noodles in a creamy sauce
Soba is the Japanese name for buckwheat. It usually means thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours. It has many more health benefits than regular noodles and can be found in most health food stores and organic sections of supermarkets. If you are using them, and you have cooked them and aren't using them right away, rinse them again in warm water until they separate, otherwise they will be very sticky and one clump.
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 2 packages soba noodles
- 3 tablespoons extra virgin olive oil
- 12 cloves garlic peeled and chopped
- 1/2 red chili pepper chopped, seeds removed for less heat
- 1/4 can crushed tomatoes about 1/2 a cup
- 1 teaspoon salt pink Himalayan
- 1 tablespoons silan date honey
- 1 1/2 cups plain yogurt
Directions:
- Prepare a pot with water and salt (about 3 tablespoons) on high heat. Bring to a boil and add noodles. Cook for 4 minutes. Drain but save 1 cup of the pasta water.
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the garlic, chili pepper and crushed tomatoes and let cook for 3 minutes, mixing often. Add the pasta water and mix well.
- Add salt, silan and yogurt, mix well and let cook for 1 minute.
- Add the pasta and turn off the heat. Serve hot.
Notes & Tips:
Of course you can use any regular spaghetti or other kinds of pastas for this recipes, just read the cooking instructions on its packaging. For extra flavor, garnish this dish with fresh cilantro or basil.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Reheat noodles in a frying pan and add Parmesan cheese and fresh basil for a new twist.
If you have leftover fish, add it to any fresh salad at room temperature!
