Serves 2 4 tortillas, warmed up on the grill 4 oz (55 g) grilled Atlantic pollack or salmon 4 Tbsp Fish Grill Tartar Sauce or other tartar sauce 4 Tbsp Fish Grill Salsa (recipe below) 1/2 cup shredded cabbage Fish Grill Salsa 3 Roma tomatoes, diced 1/4 yellow onion, diced 1/2 jalapeño pepper, diced 1
Serves 1 2 Tbsp olive oil 1 tsp blended garlic 1/4 tsp kosher salt pinch granulated black pepper 1 cup diced tomato 1 oz (30 g) fresh basil 10 oz (280 g) cooked angel hair pasta 8 oz (225 g) grilled salmon Heat oil. Sauté garlic, then add spices, tomato, and basil. Toss
Say goodbye to bland grilled chicken. This recipe guarantees a moist burst of citrus in every bite. Serves 4 1 1/2 lb (680 g) chicken cutlets 3 Tbsp yellow or deli mustard 3 Tbsp avocado oil 1 Tbsp honey 1 Tbsp fish-free Worcestershire sauce 1 Tbsp vinegar 1 Tbsp orange juice 1 Tbsp lemon juice
I’ve never previously attempted to dry rub a London broil, as I usually marinate it. Tried it, loved it, and am totally sold. Serves 4–6 1 1/2–2 lb (680-910 g) London broil 1 Tbsp olive oil Coffee Rub 2 Tbsp instant coffee granules 2 Tbsp dark brown sugar 2 Tbsp garlic powder 2 Tbsp onion
Here’s my interpretation of the viral smash burger. I have a feeling this will be enjoyed long after the craze fades. Serves 6 1 large onion, sliced in ¼-inch (½-cm) rounds 1 Tbsp silan or honey, divided salt and pepper, to taste 3 Tbsp barbecue sauce (store-bought or homemade) 6 burger buns (I use pretzel
Zesty and so delicious! Serves 4 2 zucchinis 2 Tbsp olive oil 2 Tbsp balsamic vinegar 1 tsp garlic powder ½ tsp kosher salt ¼ tsp coarsely ground black pepper Rinse zucchinis and pat dry. Slice zucchinis into 1/4 inch (1/2 -cm) slices lengthwise. Place in a large bowl. Toss zucchini with olive oil, balsamic
