Heat oil in nonstick skillet over medium-high heat. Mix together smoked paprika, cumin, cayenne, and 1/2 tsp salt. Use all of seasoning mix to season both sides of halibut. Place in pan with heated oil, and cook for 5 minutes on each side or until internal temperature is at least 145°.
For salsa, dice the strawberries and red onion, finely dice the jalapeño, and chop the cilantro. Combine in a bowl with lime juice and 1/2 tsp salt.
Spread a layer of Harmons guacamole onto plate, top with halibut filet, and finish with a dollop of strawberry salsa. Serve with Harmons tortilla chips.
In a dry sauté pan over medium heat, toast the pistachios. Working quickly, roughly chop the pistachios. While the nuts are still hot, stir them into the olive oil, garlic, and orange zest and season with salt.
Season fish with salt and let rest for 20 minutes. In a sauce pan, combine 2 cups water, wine, vinegar, shallot, carrot, peppercorns and bay leaf. Simmer over low heat for 5 minutes. Season the broth with salt and bring it to 170 degrees. Add the fish skin side down and cook until it flakes under gentle pressure, 4-6 minutes per 1/2 inch thickness. Remove the fish from the liquid and pat dry. Remove the skin and discard. Serve with Orange-Pistachio Relish.
Nutrition per serving: 480 calories; 32g total fat (4.5g saturated); 370mg sodium; 10g carbohydrates; 4g dietary fiber; 2g sugar (0g added sugar); 40g protein
Whisk together oil, lemon juice, and garlic in a medium bowl. Add beans, tomatoes, onion, and parsley and toss together. Gently stir in tuna.
If using lettuce, divide equally onto small plates and top with the tuna salad.
Nutrition per serving: 270 calories; 11g total fat (1.5g saturated); 320 mg sodium; 23g carbohydrates; 8g dietary fiber; 2g sugar (0g added sugar); 23g protein
“Nice cream” is the term for puréed frozen bananas that resemble soft serve ice cream. For this version, we added peak-of-season Utah grown peaches and froze them ourselves. You can substitute peaches from the freezer section if desired, but if you do, you may need to add a small amount of maple syrup to sweeten.
In a food processor, add frozen peaches and bananas. Let sit at room temperature to thaw slightly, about 5 minutes.
Add vanilla, oatmilk, and maple syrup, if using, to food processor. Pulse until fruit starts to break into smaller pieces. Use a spatula to occasionally stir mixture. It may take up to 10 minutes to fully puree. The finished product will resemble soft serve ice cream.
Serve immediately for very soft “nice” cream. If it has started to melt too much, place in a container and freeze for 1 hour. For firmer “nice” cream, freeze for 4 hours. Once frozen, let nice cream thaw slightly to make it easier to scoop.
Nutrition per serving (not including maple syrup): 90 calories; 1g total fat (0g saturated); 5mg sodium; 21g carbohydrates; 3g dietary fiber; 14g sugar (0g added sugar); 2g protein
In a medium frying pan over medium-high heat, add oil to pan and swirl to coat.
Meanwhile, pat cod dry with paper towels and lightly season with salt and pepper.
When oil shimmers, add cod to pan. Pan-fry on first side until golden, about 3 minutes. Carefully flip fillets and continue to cook until internal temperature of fish reaches 145° (about 3 more minutes depending on thickness). Serve fish over salsa. Garnish with lime zest and a squeeze of fresh lime juice.
Pan-seared cod with pineapple salsa can be enjoyed as tacos with corn tortillas and avocado, served over a salad, or enjoyed with a side of rice and vegetables.
Nutrition per serving (not including salt): 230 calories; 8g total fat (1g saturated); 290mg sodium; 9g carbohydrates; 0g dietary fiber; 4g sugar (0g added sugar); 30g protein
In a small saucepan over medium-low heat, add balsamic vinegar, maple syrup, and orange slices. Cook until glaze thickens, about 5 minutes.
Pat trout dry with a paper towel. Season fillet with salt and set aside.
In a medium frying pan over medium-high heat, add 1 tablespoon oil to pan and swirl to coat. When oil shimmers, add trout to pan skin side down. As trout cooks, use a pastry brush to spread glaze over fish. Cook for 2 minutes, then flip trout and continue to cook, brushing skin side with glaze. Continue to cook until internal temperature of fish reaches 145°. Remove from pan and top with orange slice for garnish.
Nutrition per serving: 320 calories; 21g total fat (3g saturated); 60mg sodium; 8g carbohydrates; 0g dietary fiber; 7g sugar (3g added sugar); 23g protein
In a small bowl or ramekin, add all spices and stir until well combined. Set aside.
Pat each rockfish fillet dry with a paper towel. Cover each side with 1/2 tsp of seasoning.
In a medium frying pan over medium-high heat, add 2 tablespoons avocado oil and swirl to coat bottom of pan. When oil shimmers, add fillets to pan and cook for 2 minutes. Turn over and continue to cook until fish reaches a temperature of 145°. Remove from pan and continue cooking other fish, adding more oil to pan as needed.
Blackened rockfish can be used in tacos, added to a salad, or enjoyed with a side of rice and vegetables.
Nutrition per serving: 180 calories; 11g total fat (1.5g saturated); 470mg sodium; 1g carbohydrates; 1g dietary fiber; 0g sugar (0g added sugar); 18g protein
In a pint sized canning jar with a tight-fitting lid, add cardamom, chia, and mango. Add agave and Ripple milk. Immediately screw on lid tightly and shake well (if you wait too long the chia seeds clump together). Shake well again every couple of minutes for about 10 minutes (this will allow the chia and mango to more evenly distribute through the liquid). Refrigerate for at least 30 minutes and up to three days.
Nutrition per serving: 360 calories; 15g total fat (1.5g saturated); 180mg sodium; 42g carbohydrates; 12g dietary fiber; 19g sugar (5g added sugar); 17g protein
Notes:
If you are making multiple servings at a time, you can add dry ingredients to all jars, but add agave and Ripple milk one jar at a time and shake well before moving on to next jar.
To use fresh mango, replace 1/4 dried mango with 1/2 cup diced fresh mango and reduce Ripple milk to 1 cup.
On a cutting board, add herbs and garlic and finely chop with a large knife. Transfer herb mixture to a small bowl, add oil, and stir to combine. Season with salt and pepper. Transfer to a small serving bowl, cover with plastic wrap, and set aside about 20 minutes before serving.
Preheat oven to 400°. Toss corn kernels in 1 teaspoon oil and spread evenly on a baking sheet. Roast 5-10 minutes until lightly roasted.
Meanwhile, in a medium saucepan over medium heat, cook onions in remaining oil, about 4 minutes. Add garlic, smoked paprika, cumin and chile powder and continue to cook until onion is translucent.
Add celery, carrots, potatoes, bay leaf and broth and bring to a simmer. Cover and cook 20 minutes. Remove bay leaf and puree 2 cups soup in a blender or immersion blender.
Return pureed portion to pot. Stir in tomatoes, corn and milk. Return to heat and cook for 5 minutes. Season to taste with salt and pepper. Garnish with parsley.
Nutrition per serving: 270 calories; 4.5g total fat (1g saturated); 200mg sodium; 49g carbohydrates; 8g dietary fiber; 16g sugar (0g added sugar); 9g protein
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