Prep time: 10 minutes
 
Cooking time: 30 minutes

Yields: 2 people

​Ingredients: 4 ounces cooked salmon
6 rice crackers
1/2 onion, minced
2 cloves minced garlic
1 tablespoon fresh lemon juice
Dash of black pepper
Dash of coriander 1 tablespoon olive oil


Directions: 

1. Break salmon into small pieces with fork.
2. Place rice crackers in a zip-lock bag and with a rolling pin make rice crackers into crumbs.
3. In a large bowl combine salmon, crackers, onion, garlic, lemon juice, salt, pepper and coriander.
4. Make 4 patties and refrigerate for 1 hour.
5. In a skillet, heat olive oil on high heat.
6. Fry both sides of each patty for 3-4 minutes.

Notes: 

• Serve with brown rice and lemon slices.

- See more at: http://www.eastmountainnutrition.com/salmon-cakes#sthash.rWLRnFcZ.dpuf

Prep time: 5 minutes

Cooking time: 10 minutes

Yields: 2 people

Ingredients: 2 8-ounce tilapia fillets
Sea salt and pepper to taste
1 1/2 Tablespoons olive oil
1 teaspoon fresh sage (optional)
1/2 pound fresh shiitake mushrooms, sliced thin
1 teaspoons grated lemon peel
3 stalks scallions, sliced small


Directions: 

1. Rinse fish and season with salt and pepper.
2. In a skillet, heat oil and sage and cook fish 2-3 minutes on each side or until fish is cooked through.
3. Remove fish from pan.
4. Add shiitake mushrooms to pan and cook for 2 or 3 minutes.
5. Remove from heat and place mushrooms over fillets.
6. Sprinkle with lemon peel.
7. Garnish with scallions.

Prep time: 5 minutes
 
Cooking time: 15 minutes

Yields: 2 people

Ingredients: 2 6-8 ounces, mahi mahi fillets
Sea salt and pepper to taste
2 limes, juiced
3 tablespoon tamari soy sauce
2 inches fresh grated ginger root grated, 1 1/2 teaspoons
1 tablespoon olive oil
Lemon, cut into 4 slices


Directions: 

1. Rinse fish, season with sea salt and pepper, and place in a shallow baking dish.
2. Combine the lime juice, soy sauce, ginger, and olive oil in a small bowl and pour over fish.
3. Turn over the mahi mahi in the marinade and let it sit in the fridge for 10-15 minutes.
4. Preheat skillet on medium-high heat.
5. Cook fish with marinade for 6-7 minutes per side or until fish is firm and opaque.
6. Garnish with a slice of lemon.

Prep time: 5 minutes
 
Cooking time: 35 minutes

Yields: 2 people

Ingredients: 2 8-ounce halibut fillets
1 tablespoon tamari
1 tablespoon sesame oil
1 teaspoon fresh ginger juice
1/2 cup water
1 tablespoon olive oil
1 cup daikon radish, shredded


Directions: 

1. Wash fish and place in a shallow baking dish.
2. Mix tamari, sesame oil, ginger juice and water in a small bowl.
3. Cover fish with marinade and refrigerate for 20-30 minutes.
4. Heat olive oil in a pan.
5. Add fish and cook for about 7 minutes until fish is almost done.
6. Add remaining marinade and cook until fish is completely cooked and marinade is heated.
7. Serve with shredded daikon radish.

Prep time: 5 minutes

Cooking time: 10 minutes

Yields: 2 people

Ingredients: 1 tablespoon coconut oil
1/4 cup water
2 teaspoons fresh grated ginger
1 tablespoons umeboshi plum vinegar
2 4-ounce wild salmon fillets


Directions: 

1. Make marinade my combining oil, water, ginger and vinegar.
2. Place fish in a shallow baking dish, cover with marinade, and refrigerate for 30 minutes.
3. Preheat broiler.
4. Broil fish skin side down for 6-8 minutes.
5. Baste with remaining marinade once or twice while broiling.
6. Use any remaining marinade as a sauce and serve.

Prep time: 10 minutes

Cooking time: 20 minutes

Yields: 4 people

Ingredients: 4 6-oz cod fillets
2 tablespoons silken tofu
4 tablespoons chives, chopped
1 teaspoon horseradish
Grated zest and juice of 1 lemon
Sea salt and black pepper
1/2 cup cashews, very finely chopped


Directions: 

1. Preheat oven to 425 degrees.
2. Place cod in a lightly greased, shallow baking dish.
3. In a small bowl mix the tofu, chives, horseradish, lemon zest and juice.
4. Season mixture with sea salt and pepper.
5. Cover cod evenly with mixture.
6. Top with cashews.
7. Bake for 18-20 minutes or until the fish is done and the crust is golden and crunchy.