Blackened Fish

I'm slowly learning to like spicy food. That being said, this was a bit too much for me. Scott and his mom still ate it, but I had to make myself a sandwich instead. Make this with some caution & knowing your own limits!

Blackened Fish-adapted from Taste of Home
Total Time: 20 minutes
Serves 4

• 2 tablespoons garlic powder
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1 tablespoon cayenne pepper
• 1 tablespoon black pepper
• 2 1/2 teaspoons paprika
• 4 fish fillets, such as halibut or swai
• 2 tablespoons butter

In a large resealable bag, combine all the spices. Place one fish fillet in the page at a time and shake until the fish is coated. Repeat with remaining pieces.

In a large sauce pan, melt butter over medium heat, about 3 minutes per side or until fish is flaky.

Spinach, Strawberry and Grapefruit Toss

Here is another fresh salad for this summer! I found out, from this recipe, that Scott nor I are the biggest fans of grapefruit. It's a little bit too tart for the two of us. This salad was relatively simple, and that may have been part of the reason I wasn't a huge fan.

Spinach, Strawberry and Grapefruit Toss-adapted from Pillsbury's, 'Fast and Health Cookbook'
Total Time: 25 Minutes
Serves 12

• 3 tablespoons olive oil
• 1/3 cup slice almonds
• 3 tablespoons honey
• Dash ground cinnamon
• 3 tablespoons lime juice
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sugar
• 10 ounces fresh spinach leaves
• 1 pint fresh strawberries
• 1 grapefruit, peeled and sectioned

In a 6 inch skillet, heat 2 teaspoons oil over medium heat until hot. Add almonds; cook and stir until lightly browned. Add 1 tablespoon honey and cinnamon; cook and stir 1 to 2 minutes or until almonds are glazed and golden brown. Place aside to cool.

In a jar with a tight-fitting lid, shake remaining oil and remaining honey, lime juice, mustard, salt, cayenne pepper, and sugar until well blended.

In a large serving bowl, mix spinach, strawberries and grapefruit; top with dressing and toss to coat. Sprinkle with toasted almonds.

Tuna Salad with Sushi Flavors

Sushi is one of our all-time favorite things. It is just so refreshing and delicious! We haven't learned to make our own (I want to take a cooking class!), but we still will go out from time to time for it. This definitely isn't sushi, but it had some great sushi-ish flavors. It isn't something I would make again, because of the wasabi. I like a little bit, so I went a little light on it in the recipe, but it was still too much for me. But if you love wasabi definitely try this! It's so quick and easy to make!

Tuna Salad with Sushi Flavors

Tuna Salad with Sushi Flavors-adapted from Perfect One Dish Dinners  by Pam Anderson
Total Time: 5 Minutes
Serves 8+

• 2 cans (6 ounces each) tuna in water, drained and mashed to a paste
• 2 green onions, sliced
• 1/2 cup mayonnaise
• 3 teaspoons wasabi paste
• Sesame rice crackers
• Pickled ginger, for garnish

Mix tuna, green onions, mayonnaise, and wasabi in a small bowl. Place a heaping teaspoonful on each cracker. Garnish with ginger.