Tomato, black bean, corn and feta salad with Sardines in Olive Oil

I love the versatility of this salad recipe. It’s very adaptable which I love . I’ve seen many variations of it all over the internet. For my spin , all I added was apple cider vinegar and used the oil in the sardines as the dressing. This flavorful salad can be assembled ahead of time and all you need is something to serve it with . Without the oil from the sardines just use regular good quality olive oil.

Ingredients

Diced campari or any mini tomatoes
Drained black bean can
Canned or frozen corn,
Crumbled feta cheese,
salt and pepper
dried parsley flakes
garlic powder
sweet paprika
Apple cider vinegar to taste.

Mix ingredients well together well in bowl.
Add on the side the sardines from Seasons in olive oil. Drain out some of the excess oil . What a great lunch !

One more thing I have to say is that I highly recommended this brand of sardines . Here is some more information about them below. I found mine in my local costco.

Season Skinless & Boneless Sardines are harvested from the cold waters of the Atlantic Ocean off the coast of Morocco. The sardines are packed fresh in pure olive oil. Don’t forget skinless and boneless sardines are healthy for you – a natural source of omega 3’s and protein. Enjoy Season Sardines as a snack, in a salad, or as part of your favorite recipe!

Visit then at http://www.seasonproducts.com for delicious recipes and more info! 

Pan Fried Mangrove Snapper with roasted garlic, squash and baby potatoes

Impress your family with this lemon- and herb-stuffed whole fish that’s surprisingly easy to put together. I grew up eating fresh caught whole fish all of my life. Being from Mediterranean origins, since I was young my parents taught how to debone eat a cooked fish whole. My parents say the closest to the head is always the sweetest meat. At home I’m encouraged to grab the head and go at it. So when my dad brings home fresh fish we grill or pan fry it whole to fully enjoy it. My father is a great fisherman.. He fishes from the dock or by spear in the sea.

Yesterday catch of the day were Mangrove snappers so I prepared this wonderful dish with them. Mangrove snapper can be found year-round in Florida. Fishing for mangrove snapper in the summer is often thought of as “snapper season,”

Ingredients

whole Mangrove snappers, gutted, descaled and rinsed or similar fish
1/2 Lemon, sliced this
Minced raw garlic and Italian parsley in olive oil ( this is a staple in our fridge)
dried dill
dried parsley
salt and pepper to taste

Cooking methods for Cooking whole fish I love.

This method is nice if you don’t have outside grill. Just make sure you cover the fish so the oil doesn’t splatter. Cooking the fish in frying pan is also much faster then in an oven and doesn’t heat up you whole house when it’s hot out.

Another method is to cook the fish on the grill just preheat grill to medium-high. Just grill fish for about 5 minutes, until skin releases from grates. Carefully turn and grill until cooked through and underside releases, 5 to minutes longer

How to pan fry the fish

Add slits on both sides of the snapper and insert lemon slices into each slit
Add parsley, garlic and oil mixture into the cavity of the fish and rub all over it. Season with salt and pepper
Pan fry the fish in olive oil on each side for 4-5 minutes
add dried dill and parsley before serving hot

Tonight I served it with grilled yellow squash and roasted garlic and baby potatoes.


Enjoy and watch out for bones!