Farfalle with Shrimp and Salmon

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

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Pan Seared Wild Tilapia With Cilantro Oil

4 fillets of tilapia

Handful fresh cilantro

1/2 cup extra virgin olive oil

1 large lime, juiced

2 tablespoons rice flour

Extra virgin olive oil

Sea salt and black pepper

Drizzle olive oil and lime juice over the fish fillets (both sides). Season with sea salt and black pepper. Sprinkle rice flour on both sides and add to a very hot pan with enough olive oil covering the bottom.  Pan sear for 4 minutes, turning over half way.

Blend cilantro and olive oil in a blender to combine. Season to taste with sea salt and black pepper. Drizzle over the fish with some on the side.

Pesto Almond Crusted Flounder With Hollandaise Sauce.

4 Flounder fillets or similar

1 cup almond flour

4 tablespoons pesto

1 garlic clove, minced

1 tablespoon lemon zest

Salt and black pepper

Combine pesto, minced garlic, and lemon zest in a bowl and mix to combine.

Season fish on both sides with salt and black pepper and coat generously with the paste. Roll in the almond meal/flour, making sure to coat fully. Season well with salt and black pepper.

Arrange fish in a single layer in a prepared baking sheet.

Preheat oven to 500 F.

Bake for 4 minutes on each side or until crispy and thoroughly cooked. Remove from oven.

Drizzle Hollandaise sauce over the top and serve immediately with extra sauce on the side.

Hollandaise Sauce:

3 egg yolks

1/4 teaspoon dijon mustard(optional)

1 teaspoon fresh lemon juice

1/2 cup butter, melted

Salt and black pepper

In a blender, combine egg yolks, mustard, and lemon juice. Blend to fully combine (about 5 seconds). With the blender on high speed, stream the melted butter in. Sauce should be a thick, but smooth consistency. Season with salt and black pepper. Serve immediately.