Mediterranean Shrimp and Pasta Toss

Mediterranean Shrimp and Pasta Toss
Recipe from Aggie's Kitchen

Serves 2-3

1/3 pound whole wheat rotini pasta (enough for 2-3 people)
4 TB olive oil, divided
1/2 large sweet onion, chopped
3-4 cloves garlic, minced
2 TB capers
1/4 cup chopped mixed pitted olives
1/2 lb shrimp, peeled and deveined
1-2 cups cherry tomatoes, halved
salt and pepper to taste
handful of torn basil
1/2 lemon

Cook pasta according to directions.

Heat 2 TB olive oil in a nonstick skillet. Add onions and garlic to olive oil and cook for 2-3 minutes. Add capers and shrimp and saute until shrimp are just pink. Add tomatoes and cooked pasta directly to skillet and toss with additional 2 TB olive oil, torn basil and lemon juice. Add salt and pepper to taste and serve with Parmesan cheese.

Pan Fried Tilapia with Bonefish Grill's Chimichurri Sauce

Pan Fried Tilapia with Chimichurri Sauce

4 Tilapia Fillets
Bbq seasoning
salt and fresh ground black pepper
2 tsp olive oil
Bonefish Grill Chimichurri Sauce

Sprinkle each fish fillet on both sides with bbq seasoning, salt and fresh ground pepper.

Add 2 tsp olive oil into preheated pan over medium high heat. Place tilapia into pan and cook for about 3-4 minutes. Carefully flip fish over and continue to cook for another 3-4 minutes or until fish looks cooked through (will be white and flaky in middle).

Drizzle about 2 tablespoons of Chimichurri Sauce over each piece of fish. Serve with steamed veggies and enjoy!

Chimichurri Sauce Recipe from Bonefish Grill

8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend)

Allow the sauce to marinate for 30 minutes before serving.

Zucchini and Mahi Stir Fry

Zucchini and Mahi Stir Fry
Recipe adapted from Meet Me in the Kitchen

Marinate:
1 pound cubed mahi mahi (with fish only marinate for 20-30 minutes max)
1 Tbls oil
1 tsp sugar
2 Tbls soy sauce

2 large zucchinis, halved and sliced 1" thick
2-3 yellow squash, halved and sliced 1" thick
1 large onion, halved and sliced
1 large carrot, halved and sliced
1 tsp ginger root, minced
2 cloves garlic, minced

Sauce:
Mix and set aside until needed- 1 Tbls cornstarch, ½ tsp salt, ¼ cup oyster sauce, ¼ cup water

Heat 1 Tbls oil in wok until hot. Stir in half of the fish and cook until done. Remove fish and repeat with other half. Heat 1 Tbls oil in wok and stir in vegetables and flavorings. Stir fry veggies until tender and then add cooked fish. Stir in sauce mix, stir and cook until thickened. Serve with soba noodles or hot rice if desired.