The Sexy Forever Recipe Bible (92 page)

1⁄3 cup fresh lime juice (about 5 limes)

2⁄3 cup olive oil

¼ cup chopped fresh cilantro

5 garlic cloves, chopped

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Four 4-ounce tuna steaks, ½ inch thick

Place the lime juice, olive oil, cilantro, garlic, salt, and pepper in a bowl. Whisk until the mixture emulsifies and becomes thick. Place the tuna steaks in a large glass or other nonreactive bowl. Pour the marinade into the bowl. Cover and refrigerate for 1 hour.

Heat the grill to medium high. Remove the tuna from the marinade. Grill for 2 to 3 minutes per side, or until tuna is cooked to preferred doneness.

SERVES 4

roasted trout with lemon-sage mayonnaise

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 whole trout (1 pound each), cleaned and boned

Juice from 2 lemons

Sea salt and freshly ground black pepper

8 fresh sage leaves

2 to 3 tablespoons olive oil

8 lemon wedges

Fresh sage leaves

1 cup
Lemon-Sage Mayonnaise

Preheat the oven to 450°F.

Open each trout and season with some lemon juice, salt, pepper, and 4 sage leaves. Close the fish and rub olive oil and additional lemon juice on the exterior. Place trout in a roasting pan and bake for 15 to 20 minutes. Serve garnished with additional lemon wedges, fresh sage leaves, and a drizzle of Lemon-Sage Mayonnaise.

SERVES 4

lemon-sage mayonnaise

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 recipe
Homemade Mayonnaise

1 teaspoon finely chopped fresh sage leaves

Juice from 1 lemon

Freshly ground black pepper

Combine all the ingredients in a bowl. Cover and refrigerate to let the flavors mix. Store in an airtight container in the refrigerator for up to 1 week.

MAKES 1 CUP

grilled halibut with spicy rock shrimp salsa

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

12 ounces fresh halibut fillet (or other white flaky fish)

Olive oil

Sea salt and freshly ground black pepper

Zest and juice from 1 lemon

4 fresh basil leaves, or 1 teaspoon dried

1 jalapeño chile, seeded and finely diced (see
Note
)

½ red onion, finely diced

½ pound rock shrimp (see
Note
)

2 tablespoons finely chopped fresh cilantro

Zest and juice from 1 lime

1 tablespoon julienned fresh mint leaves

1 tomato, seeded and finely diced

Drizzle the halibut with olive oil, then season with salt, pepper, lemon zest, and basil leaves. Set aside to let the flavors infuse.

Place a medium sauté pan on high heat. Add 2 tablespoons of olive oil, the jalapeño, and the red onion. Sauté for about 2 minutes, then add the rock shrimp and cook until they turn pink, about 2 minutes more. Pour the ingredients into a mixing bowl and add the cilantro, lime zest and juice, mint, and tomato. Gently toss to combine with a pinch of sea salt.

Heat the grill to high. When hot, add the fish and cook for about 2 minutes per side. Place onto a serving dish and squeeze fresh lemon juice over the top. Add a little more salt and pepper, then top with a generous portion of rock shrimp salsa. Serve immediately.

SERVES 2

pan-roasted halibut with zucchini noodles, candied roma tomatoes, and parsley pesto

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 recipe
Zucchini Noodles

Olive oil

Four 6-ounce halibut fillets (or other white flaky fish)

Sea salt and freshly ground black pepper

12
Candied Tomatoes
, made with Roma (plum) tomatoes

1 cup
Parsley Pesto

Prepare the zucchini in strips and set aside uncooked.

Drizzle the olive oil over the halibut to coat. Season liberally with salt and pepper. Heat a large sauté pan on medium high. Add about 2 tablespoons olive oil and the halibut fillets to fit comfortably in the pan. Sear for 2 minutes per side, or until just cooked through.

Remove the fish from the pan and set aside to keep warm. Return the pan to medium heat and add the zucchini noodles. Season with salt and pepper and sauté for about 30 seconds, until just warmed through.