I’m constantly surprised by how many people use the recipes that I post. I think they are good, and I’m glad others agree! Here are a few that I’ve been meaning to share.

I try to do fish at least twice a week, preferably fresh. Fresh fish can be tricky if you don’t get to the store often, and I’m also picky about where it comes from. I used to buy the frozen stuff at Trader Joes, but then I saw a 20/20 special about imported fish and it freaked me out, so now I only buy fresh and wild caught (unless it is specifically labeled to be sustainably farm-raised). What I’ve been doing lately is going to Whole Foods once a week and buying enough for the whole week, and I ask them to package it for the freezer. The fish guy will wrap it in several layers of waxed paper and plastic wrap so that it freezes well. That gives me a little more flexibility in meal planning.

Last night the kids had grilled tilapia filets marinated in a little olive oil and the Tequila Lime seasoning from Whole Foods. This stuff is seriously amazing, and a huge crowd-pleaser. Harper claimed that it was “too spicy,” but ate her whole filet anyway, and Roman drowned his in ketchup before polishing it off. I served it with baked sweet potatoes – I let the kids sprinkle their own brown sugar on them, and they will each eat at least half of a whole potato (including Ada, but she doesn’t get the brown sugar). This fish also make great fish tacos.

Portman and I had Ginger Sea Bass over Wilted Spinach. This is one of our favorite meals ever. Portman says “it just tastes like health.” It is so flavorful, and you feel really good about eating it (seriously!). I do make a few changes to the recipe – I only make two portions, but use the full amount of ginger and garlic divided into two instead of four. So, each packet gets at least 2 teaspoons of fresh ginger and one teaspoon of fresh garlic (but often more – I just pile it on there). Also, I don’t always have Marsala, so I substitute Dry Sherry. Finally, I pack a TON of spinach into each packet, way more than it calls for. It wilts down so much that you really need more. You can serve it with a little bread or sticky rice, but it’s fine on its own. Make sure to ask the fish guy to remove the skin for you – makes it a lot easier to eat, and I think it tastes better!

Tonight we are having steak salad using a family recipe for London Broil (recipe below). I used to request this meal on my birthday every year, and most of my siblings still do! Tonight I’m using skirt steak since we are having it on salad, but it works really well on any kind of steak. Flank steak is best if you are having a traditional “meat and potatoes” meal. My mom usually makes it with boiled potatoes, which we smush up on our plates and drown in the extra marinade. For the extra marinade, you really don’t need as much oil, and make sure you whisk it up really well so that the oil gets incorporated before serving.

London Broil
¼ cup vegetable oil
2 tablespoons soy sauce
1 garlic clove, crushed
2 tablespoons lemon juice
1 tablespoon chopped chives
½ teaspoon celery salt
½ teaspoon pepper

Mix all ingredients and pour over steak in shallow dish. Marinate at least 8 hours. Grill, brush with marinade. Mix more marinade and heat in pan for gravy. Serve with potatoes.

Steak Salad (adapted from my friend Rebecca)
Mixed greens
Dried cranberries
Sliced or slivered toasted almonds
Frozen corn, defrosted
Crumbled feta or goat cheese (feta is better but I don’t always have it)
Good Seasons Italian salad dressing packet made with Balsamic vinegar

Toss everything together with dressing and top with thinly sliced grilled steak.