Now that I have eaten #AllTheThings this past month leading up to Christmas, I’m planning a lighter menu for New Year’s Eve. A whole side of salmon is a showy (and amazingly simple) celebratory meal that will make waves with your family and friends ringing in 2017. Wow your crowd with my recipe for Slow-Baked Raspberry Dill Salmon, it’s just as delicious as it is dazzling. Slow is the way to go! 
Ahi Tuna, a fish so nice they named it twice! Yup, “ahi” is simply the loosely translated name for “tuna” in Hawaiian. If you love fish, but aren’t familiar with Ahi, you need to make its acquaintance soon – and the Seared Ahi Tuna from the line of Bumble Bee SuperFresh® seafood is a quick, convenient way to make waves and earn raves at the dinner table. 
With colder weather just around the corner, I tossed together some of my favorite hearty and vibrantly-hued veggies into a simple yet stunning side dish – Winter Rainbow Veggie Toss with Gingered Lemon Glaze. This healthy vegetable recipe of finely diced purple sweet potato, butternut squash and cauliflower makes a colorful sidekick to the beautiful pink center of seared Ahi but it would also be totally on fleek with other fish or lean proteins. In the summer, this no-cook tuna is the perfect protein to top a crisp, fresh salad and is sure to elevate any lunchbox and get co-worker’s tongues wagging! 
I really appreciate that Bumble Bee SuperFresh® Seared Ahi Tuna is wild caught and harvested from sources managed to promote healthy fish stocks for future generations – that’s important to the values held by me and my family. A more selfish benefit however is the lack of nasty fish smell. Thanks to prepping straight from the freezer, there is no off-putting “fishy smell” that sometimes comes with thawing and cooking fish and seafood at home – it’s amazingly fresh tasting and fresh smelling! None of my kids has ever walked in the house and said “ewwwwww”!
So, let’s get this Ahi party started! To “prepare” the Bumble Bee SuperFresh® Seared Ahi Tuna, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours. That’s it! The wild caught, premium grade fish is already encrusted with a garlic peppercorn rub and pre-seared to enhance taste and texture. That’s it, that’s all!
While the tuna is thawing, you can prep the veggies for the Winter Rainbow Veggies with Gingered Lemon Glaze. The recipe is super simple to heat up, but there is some elbow grease required to chop all the veggies. For speed, I suggest using an official potato ricer or even a spiralizer on the squash and purple potato, dicing down the spirals afterward. Head down to the recipe below for the full detail!
Are you ready to impress your family and friends with Bumble Bee SuperFresh® products, they’ll naturally assume a lot of time and trouble went into preparing a such fine dining holiday experience. No need to mention that the Bumble Bee SuperFresh® Seared Ahi Tuna is simply “thaw and serve,” that will be our little secret. Head over to the Store Locator or Amazon Fresh to get your hands in this convenient, high quality product that is perfect for both special celebrations and everyday dining. If tuna isn’t your thing, the line of Bumble Bee SuperFresh® also includes Tilapia with Lemon, Pepper & Herbs, Tilapia with Garlic and Extra Virgin Olive Oil, Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil, and Salmon with Garden Pesto.
Are you a fish fan? How many times a month do you eat it at home? Favorite fish or recipe? Please share in the comments below – XOXO, Jennifer
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Make dinner “Pretty in Pink” with this lovely and light recipe for Dragon Fruit Coulis Atlantic Cod with Pink Rice Vermicelli. Dragon Fruit is just so fabulous and exotic, I get woozy with excitement when I find some beautiful ones at the market just waiting for loving attention. This easy-to-make fish dinner is as delicious and nutritious as it is lovely to look at — how fun would it be for a spa party, girl’s night in, special celebration or even just an impressive (and simple) weeknight dinner. I don’t like my food to look or taste boring, do you?!
I get my Atlantic Cod and other fish and seafood from SizzleFish.com. Their flaky, white cod is caught on Georges Bank off New England and Nova Scotia – they chose only premium fish for customers and they never try to pass of Pacific Cod (a completely different, cheaper variety of fish) as some other vendors do. I love this company that makes it quick and easy to make a healthy meal with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches. SizzleFish.com is the perfect way to make sure there is always quality protein around for muscle-making.
****Note: While I used Cod, you can use any type of firm, white-fleshed fish for this recipe. Also, mung cellophane noodles can be swapped for the rice vermicelli
Do you know much about the Dragon Fruit? It’s also referred to as a Pitaya, Strawberry Pear or Mood Flower and is the unusually striking fruit of a cactus – don’t worry, there are no thorns or stickers on it! There are different types of Drago Fruit – pink or yellow exterior and white or magenta interiors speckled with tiny edible seeds. Despite their showy appearance, the taste is quite mild, similar to a kiwi –the purple-pink fleshed ones will actually stain your hands — and I took advantage of that dye-like property for the creation of my Pink Dragon Fruit Rice Noodles.
Have you ever tasted a dragon fruit? What is your favorite color? Please share in the comments below — XOXO, Jennifer
Ahhh, wouldn’t a tropical vacation be wonderful about now?! You won’t actually feel the sand beneath your toes, but my recipe for Jerk Halibut with TipsyTropical Fruit Salad will whisk you away on a transcendental taste adventure thanks to plenty of Caribbean-inspired flavors. You can use any fish you like for blacking with my jerk seasoning blend, but meaty halibut really satisfies and holds up well in a skillet or on the grill. All the spicy heat of jerk is offset by a cool chopped fruit salad that has been macerating in a tasty tequila dressing.
Now, as you may already know, Halibut is not caught in tropical waters. It’s a cold water fish and Sizzlefish.com does a great job with their Alaskan-sourced halibut. But, boy oh boy, how I do love this elegant, steak-like fish that cooks up so light and flaky. Halibut isn’t part of the Paleo Prime fish collection I typically order from Sizzlefish.com (includes a variety of items from Gulf Shrimp to Coho Salmon), but their Halibut is sold in 14 4-ounce pieces that ships flash-frozen on dry ice straight to your door — it would make a nice stash in the freezer!
Are you a fish fan? What’s your favorite catch? What’s the last island you’ve visited? Please share in the comments below – XOXO, Jennifer
Cast your net beyond nachos, tacos and enchiladas, my Pepita-crusted Salmon with Skillet Squash is a yummy Mexican cuisine inspired meal that is guaranteed to reel in compliments. Even though salmon isn’t found anywhere near the mild oceans and seas of Mexico, this seafood-loving culture enjoys fish from around the world – just like we do here in North America. So, it’s salmon for dinner tonight!
This fish and veggie recipe will be a regular in your weeknight dinner routine, it’s as easy as uno, dos, tres! First, spread with your favorite ranch or creamy dressing (I use Cotija Cilantro Ultra Premium Dressing) atop a salmon filet. Second, top salmon with crushed tortilla chips and roasted pumpkin seeds (pepitas), and then bake for 12 minutes. While fish is cooking in the oven, a quick skillet of squash comes together in minutes for a speedy yet stunning side dish generically called “calabacitas” — I used Mexican-style zucchini but you can easily substitute with your favorite summer squash such as sunburst or crookneck.
This recipe would also work well with a variety of meatier fish types, just swap for your favorite variety. I get my fish from Sizzlefish.com, they only source the best fish and I love how it’s shipped straight to my door, flash-frozen in perfectly portioned, 4-ounce servings. It terms of protein intake for a healthy lifestyle, 4-ounces of most fish and meat proteins gives you 25g (more or less) of protein – which is the optimal amount for your body to process at any one time. So, no guesswork with how much to eat with here, just open the freezer and grab individually-packaged serving from Sizzlefish. I also love the different “collections” of fish I can order (Paleo Prime Plus my favorite with Coho Salmon, Sokeye Salmon, Wild Gulf Shrimp, Atlantic Scallops, Sable Fish, Cod and Haddock).
Through the end of May, take 10% off your order at SizzleFish.com with the discount code FITFORK10 at checkout.
What is your favorite type of fish? What did you do this weekend? Please share in the comments below – XOXO, Jennifer
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