Ingredient: loosely packed whole fresh cilantro leaves

Roasted Halibut with Walnut Crust

Roasted Halibut with Walnut Crusr
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Servings
6 servings
Servings
6 servings
Roasted Halibut with Walnut Crusr
Print Recipe
Servings
6 servings
Servings
6 servings
Instructions
  1. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
  2. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper.
  3. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere.
  4. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning.
  5. Transfer fish to plates; garnish with lemon wedges.
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Scallop and Avocado Tostadas

Scallop and Avocado Tostadas
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Scallop and Avocado Tostadas
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Instructions
  1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.
  2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve
  3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
  4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.
Recipe Notes

Photo Credit:  Coastalliving.com. Recipe Credit:  Jack Mills, R.D.

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