Make sure to check back for new healthy recipes throughout the summer!

Grilled Sea Scallops
Courtesy of Antonietta D’Amelio of Off the Boat Seafood located at 26
Porter Street, where you can try this and other healthy seafood
dishes.

Ingredients

6 large Scallops
2 Cups of mixed greens
Glove of minced garlic
3 Tablespoons of white vinegar
3 Tablespoons of Red wine vinegar
Olive oil
Salt, pepper
Lemon wedge

Spray grill with Pam and grill scallops turning them until they are
light brown on each side (if you like them on the well done keep it a
little longer on the grill).

Mix garlic with a 2-3 tables spoons of garlic and set aside.

Mix the white and red vinegar and also set aside.

Put the mixed greens on your plate placing the scallops on top of the
greens, season scallops with salt and pepper to taste.

Drizzle olive oil and garlic over the scallops and then drizzle the
vinegar mix over the scallops. Garnish with the lemon wedge.

Summer Gazpacho
Courtesy of chef Nick Lomba. This gazpacho is healthy, easy to make
and available at the Dot 2 Dot Cafe, 1739 Dorchester Avenue.

1 qt strawberries
1 large roasted red pepper, skinned and deseeded
1 whole peach, pitted
1 whole jalepeno, deseeded
1 medium shallot, chopped
1/2 cup basil
1/2 cup mint
1/2 cup cilantro
1 tbsp cumin, ground
1 tsp coriander seed, ground
1/2 tsp cayenne
2 tbsp honey
2 cups orange juice
1 lime, juiced
1 tsp soy sauce
salt, to taste
pepper, to taste
tabasco, to taste

Combine ingredients in blender and blend until almost smooth. Season to taste.

Easy Fish Tacos 

Courtesy of Jeff Siteman of ReadyHealthGo.com and The Savant Project

Prep time: 10 minutes
Cook time: 15 minutes  
Yields: 6-8 tacos

Ingredients:

1-1.25 lb. of Tilapia or Catfish (you can do a mix or all of one or the other)
½ bunch of cilantro
½ onion (white or yellow)
2 t Chili powder
1.5 t cumin (ground)
1 t garlic powder
1 t onion powder
1 t salt
¼ to ½ t cayenne pepper (use as much or as little as you like depending on how spicy you like things)
1 pack tortillas (flour or corn depending on preference)
3 T extra virgin olive oil
2 limes

Directions:

1. Chop Cilantro and set aside. Mince onion, cover and set aside. Cut limes into wedges and set aside.

2. Mix all spices together and sprinkle on both sides of the fish

3. Heat non-stick frying pan over medium-high heat Depending on how big your pan is you may have to cook fish in 2 batches. If so, reserve some oil for the second batch of fish.

4. Add half the olive oil and allow it to heat up, about 15 seconds.

5. Add the fish to the pan and cook on one side for 3-4 minutes. Turn the fish and cook for another 2-3 minutes, or until its cooked through.  Turn down the heat as needed so you don’t burn the fish.

6. Remove fish from pan and break into chunks and set aside in bowl.

7. Place 6-8 tortillas on a plate between damp kitchen towels and microwave for 45 seconds on high.

8. Remove warm tortillas from microwave and assemble your tacos!  Add fish to tortillas, sprinkle cilantro and onion on top to your liking and squeeze lime juice over to taste.

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