Fish Entrées

Snapper with Meyer Lemon Sauce and Green Beans

The delicate floral taste of sweet Meyer lemons beautifully complements a mild fish such as snapper. The sauce can be made in advance for convenience - it stores for up to 5 days in the refrigerator.

• 1 lb.snapper fillets
• olive oil
• 2 large handfuls green beans, ends trimmed
• salt
• slivered almonds for garnish

Sauce:

• 2 Meyer lemons
• 1 T. honey
• 2 T. extra virgin olive oil
• salt

1. To make sauce: remove zest from lemons. Set aside.
2. With a sharp knife, remove white pith from lemons. Cut lemons into quarters and remove any seeds.
3. Puree zest, lemons, honey, water, and a pinch of salt in a blender until smooth.
4. With the motor running, slowly add olive oil, blending until sauce thickens. Set aside.
5. To make fish: preheat oven to 400 degrees. Oil a baking dish and place fillets in the center. Sprinkle with salt. Bake for 10 minutes per inch of thickness.
6. To make green beans: bring a pot of water to boil with a couple pinches of salt. Add green beans and cook until just tender, about 3-4 minutes, then drain.
7. Serve fish with dollops of lemon sauce on top (make sure it's room temperature - not cold!) surrounded by green beans sprinkled with slivered almonds.

Makes 4 servings

Maple Glazed Salmon

Salmon gets dressed up for the holidays with this decadent maple glaze.

• 1 lb. salmon fillet
• 2 T. lemon juice (Use half a lemon to obtain juice. Save the other half for slices.)
• 4 T. tamari
• 4 T. maple syrup
• 1 rounded tsp. arrowroot OR cornstarch
• 3 round slices of lemon

1. Stir the lemon juice, tamari, maple syrup, and arrowroot OR cornstarch together in a small saucepan. Cook over medium heat, stirring, until the sauce is clear and has thickened.
2. Place the salmon in an oiled baking dish. Coat with the tamari-maple sauce. Place lemon slices on top of fish.
3. Bake at 350 degrees until just done- about 15 minutes.

Makes 4 servings