by Mike Egrie | Apr 23, 2020
Open-Faced Flounder SandwichIngredients1 cucumber, peeled and sliced into thin ribbons1 tbsp white wine vinegar½ tsp sugar2 tbsp light mayonnaise1 tsp chili sauce2 (4-oz.) flounder fillets2 tbsp flour1 tbsp olive oil2 thick slices sourdough bread, toasted1 cup...
by Mike Egrie | Apr 23, 2020
One-Pan Broiled Greek BranzinoIngredients2 whole branzino (about 1½ pounds each), gutted, fins removed and scaled5 sprigs fresh oregano3 garlic cloves, smashed1 lemon, sliced1 medium shallot, sliced1 pt cherry tomatoes2 tbsp olive oil½ cup crumbled feta...
by Mike Egrie | Apr 23, 2020
Mini Trout Taco Bowls with Corn SalsaIngredients7.75 oz ½ (15.5-oz.) can black beans, drained and rinsed½ cup frozen corn kernels, thawed¼ cup diced fresh tomatoes1 tbsp finely chopped fresh cilantro¼ cup fresh lime juice, divided3 tbsp olive oil,...
by Mike Egrie | Apr 20, 2020
Flounder, Kale and Couscous Roll-UpsIngredients¼ cup dried cranberries1 tbsp dijon mustard1 ½ tsp lemon juice1 ½ tsp light mayonnaise1 ½ tsp honey2 tbsp olive oil2 cups loosely packed baby kale, coarsely chopped1 cup cooked pearl couscous32 oz 4...
by Mike Egrie | Apr 20, 2020
Curried Hummus-Crusted SalmonIngredients¾ cup canned chickpeas (garbanzo beans), rinsed and drained2 tbsp creamy cashew butter1 tbsp ponzu sauce2 tsp lime juice1 tsp curry powder1 ½ tbsp olive oil4 oz salmon fillets, skin removed (½-inch thick)¾ lb...
