Fish Tacos

Recipe from Gwyneth Paltrow's My Father's Daughter

A bunch of cilantro
Juice of 5 limes
1/3 cup of olive oil, plus 2 tablespoons for cooking
1 small white onion, roughly chopped
2 cloves garlic, smashed
1 jalapeño or 3 red fresno chili peppers, roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
Coarse salt
2 pounds halibut, finely diced
Freshly ground black pepper
1/2 cup white wine

Combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth. Set the mixture aside. Heat the remaining 2 tablespoons of olive oil over medium-high heat in a large pot and add the halibut. Cook, stirring now and then, until golden brown, about 8 minutes. Add the white wine and cook until nearly evaporated, about 2 minutes. Pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello. Serve immediately with deep-fried flour tortillas, crema fresca (or sour cream), cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).

Whitefish Salad

Recipe from Clean Eats

2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1/4 cup almonds
2 shallots, peeled and diced
2 teaspoons sea salt (smoked alderwood or any smoked sea salt if you can find it works best)
1 tablespoon olive oil
A splash of almond or rice milk, just enough to give it the right consistency
1/4 cup dried cranberries, unsweetened
Two handfuls of lettuce, shredded

Steam or broil the fish until cooked through (about 10 minutes depending on heat source, check inside with a fork as it cooks). Discard the skin and mash the fish in a bowl with the almonds, shallots, sea salt, olive oil and cranberries. Add enough nut or rice milk to give it a chicken salad consistency.

You can add a swirl of raw and local goat cheese for an amazing creamy and even saltier taste, but it works well without it also. Serve on brown rice wraps or gluten free bread with the lettuce or over any mixed salad.

Scallop Ceviche

Recipe by Mark Bittman in The Minimalist Entertains

1 pound perfectly fresh sea scallops, cut into 1/4 inch dice
3 tablespoons peeled and minced bell pepper, preferably a combination of red, yellow, and green
1 teaspoon minced lemon zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
Salt
Cayenne to taste
2 tablespoons minced cilantro, optional

Toss together all the ingredients, except the cilantro, and let sit at room temperature for 15 minutes.

Taste, adjust the seasoning, and serve, garnished with the cilantro, if you like.