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Fish with Herbs


Spring Vegetable Rolls with Shrimp

Peanut Sauce

3 Tbsp. smooth or crunchy peanut butter, no-sugar-added

3-5 Tbsp. water

1 clove garlic, finely chopped

1 Tbsp. Hoisin sauce

Blackend Fish and Strawberry Kiwi Salsa

4-4 oz. fillet fish (4 ounces each; flaky white fish like tilapia, flounder or sole, or red fish work well – look for something you like that’s on sale)

2 Tbsp. chili powder

Citrus Ginger Honey Glazed Salmon


1/2 tsp. fresh ginger, peeled, grated or 1 tsp. dried ginger, 1 clove fresh garlic, minced or 1 tsp. jarred, minced garlic, 2 tsp. vegetable oil, 2 tsp. low-sodium soy sauce, 1 tsp. honey

Balsamic Glazed Fish


4-4 oz. fillet fish

black pepper

3/4 cup balsamic vinegar

1 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

Ceviche Tostadas

1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces

Fish Fillets with Fresh Tomatoes


2 Tbsp. olive oil, extra virgin preferred, 1 large rib of celery, chopped, 1/3 cup chopped onion, 3 large garlic cloves, crushed or minced, 10-12 oz. Italian plum (Roma) tomatoes, chopped, 1 small carrot, thinly sliced

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