Seafood & Fish

Serves 4
69 calories
1.5g saturated fat

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Book Name: Itsu

1 cup brown rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
8 ounces sugar snap peas, trimmed
1/4 cup soy sauce

Snapper with Roasted Grape Tomatoes, Garlic
and Basil
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced

Fish:
1/2 cup Avión Silver Tequila or Tequila of your choice
1/4 cup fresh lime juice
1/4 cup Cointreau Liqueur
1/2 cup extra virgin olive oil
4 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 1/2 teaspoon kosher salt
6 (8 ounce) wild salmon steaks or fillets
1/4 cup chopped cilantro (use parsley, oregano or basil if you don’t care for cilantro)
1 pound mixed field greens
Mix together all ingredients, except salmon, field greens, and dressing in large flat dish. Add salmon to marinade; turn several times to coat. Cover and refrigerate for 1 hour (or longer), turning salmon over after an hour.
Grill salmon on oiled hot grill, turning several times during cooking, about 6 to 10 minutes per inch of thickness. Can be served warm or chilled on a bed of mixed field greens, topped with dressing, (see recipe below).
Dressing:
1/4 cup Roses Lime Juice
1/2 cup honey
2 cups virgin olive oil
1 cup apple cider vinegar
2 gloves fresh garlic
1 tsp. dry mustard
salt and pepper to taste

Makes 6 servings 

Spicy Asian Shrimp Simply and Easy to prepare, makes a great meal or appetizer

Ingredients:

•         2lbs jumbo shrimp peeled and deveined ( can be cooked with shell on and peeled later)
•          3 tbs lemon juice
•           salt and pepper to taste
•          1/2 can beer
•          4 medium garlic cloves
•          1/8 tsp red pepper flakes
•          1/4 cup orange juice
•            3 TBS minced fresh ginger
•         2 TBS extra virgin olive oil

Directions:

1.      Chop garlic and let sit for 5 minutes to enhance their health-promoting properties.
2.      Peel and devein shrimp. or could with shell and peel when you eat them
3.      Rub shrimp with salt and pepper.
4.      Heat beer over medium-low heat in a stainless steel skillet
5.     When beer begins to steam, add shrimp, red pepper flakes, orange juice,and ginger and sauté. Stir frequently. After 3  minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Shrimp cook quickly, so watch your cookng time. They become tough if overcooked.
6. Serves 4