Spring in the Air



Broiled Lobster Tail




4 4 ounce lobster tail
2 tablespoon butter

Preheat the broiler.
Line a broiler pan with foil. Place lobster tails on the pan.
With a kitchen shears, carefully cut top side of lobster shells lengthwise stopping just before the tail fins. pull shell apart leaving it intact, Carefully push out the meat of the Lobster Tail through the slit and place the meat on top of the shell with the end still attached to the shell.
sprinkle lobster with salt, pepper and paprika. baste with butter.
Broil 3-4 inches from heat for 4 minutes (approximately 1 minute per ounce) or until the lobster tail meat turns white and soft. Be careful not to overcook the meat and test it before serving to ensure it’s cooked. The Lobster tails are done when the internal tempature reaches 145 degrees.

Pan Seared Tilapia with Broiled Asparagus and Cauliflower Puree


Pan Seared Tilapia


 tilapia fillets
1 tablespoons of Old Bay fish seasoning (it has salt)
 teaspoons black pepper
teaspoon oregano
 teaspoon paprika
 tablespoon olive oil
2 lemon wedges (for garnish)

Clean and dry filets and keep aside.
Mix all ingredients except the oil in a small bowl.
Rub the spice mix onto both sides of each filet.
Leave in room temperature for 15 minutes.
Heat the oil in a large skillet over medium high heat.
Cook one filet at a time about 3-4 minutes on each side depending on
the thickness.

Broiled Asparagus

10 asparagus, trimmed
1 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper for taste

Preheat broiler to high.
Toss asparagus and oil.
Season with salt and pepper.
Transfer to a foil-lined rimmed baking sheet.
Broil until tender 4 to 8 minutes total, shaking occasionally.

Cauliflower Puree

1 small Cauliflower separated into 2-inch florets
1 cup low sodium chicken Broth
2 tablespoon unsalted butter
salt, pepper for taste

In a medium pot, add cauliflower and cover with the chicken broth.
Cook the cauliflower florets until tender, about 7 minutes.
Drain well.
Puree the cauliflower in a blender, adding the cooking liquid as needed.
Add in the butter, salt, and pepper and blend it for one more minute.
Taste for seasoning.
Transfer the puree to a medium bowl.




Pan-seared Salmon with Mango Salsa and Cilantro Rice

Pan-seared Salmon


2 salmon filet, scaled skin on
1 teaspoon Freshly ground black pepper
1 teaspoon Kosher salt
1/2 teaspoon paprika
1 teaspoon old bay fish seasoning
2 lemon wedge
3 tablespoon olive oil

Combine all the dry ingredients in a small bowl
Pat dry the salmon filet. season both sides of the filet with the spice mix.
Leave in room temperature for 15 minutes.
Heat a thick skillet with oil add the filet with the skin side up cook for  3-4 minutes, depending on the thickness of the filet. flip, cook the other side for 2-3 minutes.
Place them in a paper towel to dry the oil.

Mango Salsa

1 medium size ripped mango cut into small cubes
1/4 cup chopped red pepper
1/4 cup chopped red onion
1/4 cup chopped cilantro
14 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice

Combine all the dry ingredients in a small bowl
Taste and adjust the salt, pepper, and lemon juice
Cover and keep it in the fridge until needed

Cilantro Rice


2 cups cooked rice
1/4 cup chopped onion
1/4 cup red bell pepper
1/4 cup chopped cilantro
2 teaspoon lemon juice
salt and pepper to taste
2 tablespoon olive oil

Heat oil is a medium skillet
Add onion and bell pepper saute for three minutes
Add cooked rice and remaining ingredients
Mix together.
Keep the rice mixture on medium heat for 3-4 minutes, stirring occasionally.