salmon or swordfish with citrus pesto and grilled or roasted asparagus

This is one of the best ways that you will EVER eat fish. This is Giada’s recipe with some of my own modifications, and it is originally supposed to go with swordfish or white fish, but I put it on salmon all the time. I make a batch of the pesto and then divide a few other portions into bags and freeze them for future dinners. We have a great grill pan that goes over two burners; I put the fish on one end and some asparagus or squash and zuchinni on the other. So easy and SO, so good. If you don’t have a grill pan, obviously just use a regular sautee pan for the fish and roast the asparagus. If I can use a meyer lemon and a tangerine in place of a regular lemon and orange, I always do; it really makes all the difference.

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sole almandine with sauteed haricot vert

This is a quick and tasty little dinner. We ate it last night, and it is consistently delicious. The recipe for the sole came from Gourmet magazine. While there aren’t many ingredients, you do have to pay attention and prepare this properly, or your almonds and butter will burn. The texture and taste of the sole really compliments this preparation, and because of this, I don’t think any white fish would do as a substitution. If there isn’t any sole at the market, trout may work well.

Very tasty with some sauteed haricot vert (little french green beans – I buy bags of frozen from Trader Joe’s) and shallots, sprinkled generously with sea salt and freshly ground pepper.

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