- Prepare fish and get it in oven
- Get mushrooms in oven
- Make salad dressing
- Assemble salad
Orange ginger grey mullet fish
This tastes like butter, but better. It is light and creamy and beyond delicious. Be sure to double this recipe if serving it to big eaters!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 4 filet grey mullet
- 3 tablespoons coconut oil
- 5 cloves garlic zested
- 2 teaspoons fresh ginger zested
- 2 teaspoons honey
- 1 orange zested and juiced
- 3/4 teaspoon salt pink Himalayan
- 2 teaspoons Fresh thyme stems removed
Directions:
- Preheat oven to 375°F.
- Prepare a baking dish with parchment paper.
- Add the fish and sprinkle with salt. Add the rest of the ingredients except the thyme and rub them in well.
- Cover and bake for 13 minutes.
- Remove and serve with juices and garnish with fresh thyme.
Notes & Tips:
You can use this recipe for any thin fillet white fish including denise, tilapia, and flounder.
White mushroom citrus salad
These mushrooms taste meaty! I love that you don't have to chop them, you just throw them in the oven and they complete the whole salad! You can use any mushrooms for this recipe
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 4 ounces frisee lettuce
- 2 boxes white mushrooms or any mushrooms
- 1 tablespoon Balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 red pepper chopped
- 2 oranges
- 1/4 teaspoon salt pink Himalayan
- 2 tablespoons apple cider vinegar or rice vinegar
- 2 teaspoons honey
- 1 tablespoon Fresh thyme
Directions:
- Preheat oven to 450°F.
- Prepare a sheet pan with parchment paper and add mushrooms, 3 tablespoons of olive oil and balsamic vinegar. Mix well and place in oven for 10 minutes.
- Place lettuce, mushrooms, and pepper in salad bowl. Slice one of the oranges and add.
- In a jar, add the zest and juice of 1 orange, the remaining olive oil, salt, vinegar, honey and thyme. Shake well and dress right before serving.
Notes & Tips:
Double this dressing recipe! It is so unique, refreshing, and delicious and will last a week in the fridge!
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:
Fish Tacos! Pull apart any leftover fish. Make some tacos click here to see an easy way how. Add any leftover salad and salad dressing (just remove the wilted lettuce). Add rice from Mondays dinner. OR add your favorite cheese ( I would choose fresh mozzarella)
