A full life in moderation.

Archive for Fish

Chimichurri, goes with EVERYTHING

I’m a sauce kind of girl. I was in search of a condiment that would work with different grilled/broiled proteins and discovered this recipe for Chimichurri. It is phenomenal on steak, chicken, halibut, shrimp and even scrambled eggs! Enjoy….


  • 1 cup of GOOD olive oil
  • ¼ cup of lemon juice
  • ½ cup cup chopped fresh parsley
  • ¼ cup chopped cilantro
  • 2 tablespoons of fresh chopped garlic
  • 1 tablespoon of dry oregano
  • 1 tablespoon of red crushed pepper
  • Salt to taste (use good salt, and use a lot)


  1. Combine all ingredients. I put them all in a food processor – saves time. Best if refrigerated for at least an hour before serving, to let the flavors meld. Keep in the fridge for up to two weeks.

Found this Recipe at: 40 Aprons

Fish “Taco” Bowls

This meal has become a favorite in our household. It is very simple and can be modified for dairy/gluten eaters by adding cheese/sour-cream or serving with flour tortillas.


1lb Fish (Mahi-Mahi, Halibut, Talapia, etc)

2 Tablespoons Olive Oil

2 Tablespoons Tequila

1 lime, first zested, then juiced (1 teaspoon zest and 2 tablespoons juice)

1/2 teaspoon salt

1 small red onion cut into half-moons

2 small jalapenos – seeded and membranes removed – cut into half-moons


Combine oil, tequila, lime zest and juice, salt, onion and jalapenos in bowl. Place fish in a dish and pour mixture over the top. Marinate for 20 to 30 minutes. Remove fish and save marinade. Cook fish either by grilling (my preference) or in a pan on the stove. Meanwhile, cook marinade over high heat until the liquid is absorbed and onions/jalapenos are beginning to char.


Prepare bowls: lettuce, cabbage, avocado, rice, beans, and tomatoes. Put fish and cooked onion mixture on top. Serve with salsa.

*For the kids in the family, I serve the fish in flour tortillas and let them build their tacos out of the mixture above. To keep it gluten free, use corn tortillas.