Monkfish and Voodoo Sauce

Monkfish is so savory and sweet flavored naturally that it pairs well with the subtle rutabaga fries and a mild peppery sauce.

• Monkfish about 1/2-1 lb
• 1 Rutabaga cut into sticks
• 3 Tbsp Italian Seasoning 
• 2 Cloves Garlic
• 1 Tbsp Olive Oil
• 1/2 Tablespoon Salt
• 1/2 Tablespoon Pepper

Voodoo Sauce

• 2 Red Peppers
• 2 Tomatoes 
• 1 Mango
• 1 Orange or 1/2 Cup Orange Juice
• 1 Onion
• 2 Green Chilies

Remove the outside of the rutabaga and chop into long sticks.  Toss in Italian seasoning, crushed garlic, and olive oil.  Place on a pan covered in foil, then bake for about 45 minutes on 375.  Make sure to turn the fries every 15 to 20 minutes to prevent burning. 
For the sauce, deseed the pepper and mango, removing the mango peel.  Place pepper and onion in a pan and saute until onions are translucent.  Add the sliced mango, onion and pepper mixture, tomatoes, and Orange Juice to food processor until well pureed.  Return to pan and bring to a boil.  Reduce and simmer for an additional 20 minutes.
Season fish with garlic powder, pepper, and salt.  Lightly brush with oil and place in oven on broil until internal temperature reaches 145.

Skinny Avocado Ranch Dressing

After you taste this creamy ranch dressing, you'll toss those calorie laden bad-for-you brands!  Not only is avocado a super food, but it helps you stay full throughout the day to curb snacking.  Use on your favorite salad or as dip for vegetables.

• 1/2 Cup Plain Greek Nonfat Yogurt
• 1 Avocado
•  Juice from 1 Lime
• 1 Tbs Dill
• 1/8 Tsp Salt
• 1/2 Packet of Nonfat Dry Ranch Mix

Place all ingredients in a food processor, and instant dressing! If mixing by hand, whip the avocado and lime until smooth, then whisk in your other ingredients.  

Avocado Mold

I created this spin-off on a traditional Caribbean avocado mold by adding some zest and heat with chipotle sauce.  

1/2 packet of gelatine

1 1/4 cup boiling water

3 tbs cold water

2 tsp lemon juice

1 tsp sugar

2/3 cup mayonnaise

4 tbs heavy whipping cream

4 avocados

1 can chipolte peppers in adobo

salt, pepper, and chili powder to taste

Mix the gelatine and cold water together and let stand until fully dissolved.  Bring water to a boil, then add to mixture with sugar.  While mixture cools, place mayonnaise, cream, and avocado in food processor.  Blend until creamy, and add the cooled gelatine mixture.  Season with salt, pepper, and lemon juice.  Spray a small bread pan or mold with cooking spray, then distribute the mixture evenly.  Refrigerate about 3-4 hours or until firm.  Once ready to serve, dip the bottom of your mold in warm water for 30 seconds to loosen.  Invert on plate drizzled with chipolte sauce.  Garnish with chili powder.  I like to serve this with salsa, adding one chopped chipolte pepper to the mix of onions, tomatoes, and cilantro.  Add a dollop of sour cream and enjoy with chips.

Quick Oscar Sauce for Fish or Steak

 This velvety sauce is perfect to whip up in a snap.  A great topping for steak or fish (seabass is above).

4 tablespoons finely chopped onions or shallots

4 tablespoons chopped tarragon leaves

salt and pepper to taste 

4 egg yolks

1 clove crushed garlic

1/8 cup good white wine

1/8 cup white vinegar

1/8 cup milk

2 tsp oil oil or butter

Bring your pan to medium heat, then add oil, onions, and garlic.  Saute mixture until onions until translucent, then add seasonings, white wine, vinegar, and milk.  Bring to a boil then whisk in egg yolks.  Let cool for 2-3 minutes, then pour over steamed asparagus and crab meat while still hot.