Looking for something great and low in calories? Oh, and you want it fast, too? Check out these great fish recipes:
Canele's pan-seared snapper: At Canele in Atwater Village, chef Corina Weibel serves a perfectly-seared snapper fillet perched atop a striking, delicious pile of vegetables and house-made croutons -- a bread salad of sorts. Each fillet is seasoned with fresh herbs and lemon and orange zest. The "salad" is a vibrant display of grilled sweet Italian peppers tossed with cracked Picholine olives, cherry tomatoes, parsley, shallots and those crispy croutons, finished with a drizzle of good olive oil and red wine vinegar.
Swordfish with tomatoes and fennel: Dinner doesn't get much easier -- or better -- than swordfish steaks. Cook a couple of swordfish steaks in garlic and fennel for a few minutes on each side, then add a little white wine and whole cherry tomatoes and let the dish simmer away until the steaks are done. Remove the steaks and cook down the liquid with a little slivered fresh basil until it's nicely thickened (yes, the aroma is amazing!). Pour the sauce over the swordfish and you're good to go. The dish takes only 40 minutes from start to finish.
Albacore ceviche salad: Albacore is quickly marinated in lime and tangerine juices, then mixed with a confetti of diced cilantro, cucumber, radish and corn and served mounded on greens in this bright salad, full of color and texture. You can find the recipe below.
ALBACORE CEVICHE SALAD
Total time: 30 minutes | Serves 6
Note: From Abigail Wolfe and Ian Torres at Chloe in Playa del Rey.
1 cup sweet corn kernels, cut from 1 to 2 cobs
3/4 cup plus 2 teaspoons extra virgin olive oil, divided
12 ounces raw albacore tuna
1/2 cup lime juice
4 tablespoons tangerine juice
1 1/3 cups peeled, seeded and diced cucumber
1 cup red radish, julienned
4 tablespoons chopped cilantro
12 leaves red leaf lettuce
2 tablespoons fresh cilantro leaves
1. Cook the corn kernels in 2 teaspoons oil in a small saute pan for 2 to 3 minutes on low heat until crisp-tender. Season with salt and pepper; place in a small bowl and chill.
2. Remove the sinew from the fish and cut the meat into small dice.
3. Combine the lime and tangerine juices with salt and pepper to taste, then whisk in the remaining 3/4 cup olive oil. Marinate the fish in this mixture for 3 to 5 minutes.
4. Combine the marinated fish with the chilled corn and the cucumber, radish and chopped cilantro. Season with salt and pepper to taste.
5. To serve, place 2 lettuce leaves on each salad plate. Spoon some of the juices onto the leaves. Using a slotted spoon, mound the ceviche onto each plate. Garnish with cilantro.
Each serving: 356 calories; 15 grams protein; 10 grams carbohydrates; 2 grams fiber; 30 grams fat; 4 grams saturated fat; 26 mg. cholesterol; 38 mg. sodium.
Love to cook? Follow me @noellecarterCopyright © 2014, Los Angeles Times