LITERANISTA Dialogue on Multicultural Books, Tech & Life

Today I want to share two of my favorite pescatarian dishes for your Meatless Mondays.

The first is a Nut-Crusted Salmon, which I adapted from a recipe I found online:

Almond basic crust for salmon (Photo: Gudlyf)

Marinade:
1/2 cup white wine
1/4 cup lemon juice (you may add fresh -squeezed orange or grapefruit juice too)
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 teaspoon crushed oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 (8 ounce) salmon fillets, skin on

 Crust:
1 cup finely chopped walnuts (you can substitute pine nuts or pecans, etc)
1 tablespoon chopped dill/cilantro
1 tablespoon chopped chives
2 tablespoons olive oil
2 tablespoons lemon juice

Mix marinade ingredients in a baking pan. Add salmon, turn to coat, and marinate for at least 30 minutes to an hour.

Preheat the oven to 400 degrees

In a small bowl, mix walnuts, dill/cilantro, chives, olive oil, and lemon juice. Place on foil lined baking sheet, skin side up. Place in the broiler for 2 minutes until skin is seared and crispy. You can also grill. Remove and turn fish over and lightly brush with marinade. Sprinkle crust on top, skin side down. Bake for 4 to 8 minutes, or until the salmon is cooked to the desired doneness and the crust is golden.

***

The next recipe is Broiled Red Snapper adapted from Chef Daisy Martinez. Some people may be put off by serving a whole fish, head on but I promise you this dish will not only taste delish but will make you look like a pro.

Ingredients:
Two 1 ½-pound cleaned red snappers, left whole
Dry Adobo, homemade or store-bought
2 lemons, cut in half
Juice of  orange,
Mojito or Ajimojili for serving

Makes 4 servings

Sprinkle the fish inside and out very liberally with the adobo.
Line them up side by side in a baking dish large enough to hold them comfortably.
Squeeze the lemons over the inside and outside.
Cover and refrigerate the fish for up to an hour (longer and the lemon juice may start to cure the fish).

Broil the fish, turning once, until the meat along the backbone close to the head is opaque and firm, 15 to 20 minutes. The skin should be golden and crispy in spot. Serve whole.

To serve the fish, place whole on plate and top with aoili and lemon slices.

Author

Literanista