Weeknight Recipe to share!

Hello Wellness Soulmates!

As a working mother of 2, it is always hard to be creative in the kitchen when juggling our time between homework, sports and normal family conversations!  I try a few new recipes each month to keep our meals fresh!  I will admit that my husband is truly the chef in our house...he can pull together amazing dinners when I am ready to make reservations.  My Dad was (and is) the exact same way!   Thankful for those 2 men in my life when it comes to meal prep!

So last week, I tried a recipe that just came out horrible.  It had all of the right ingredients to make it sound "so tasty too", as Lucille Ball would say!  Artichokes, sun dried tomatoes, organic chicken, spinach and it could be served over whole grain pasta or over the spinach.  I am going to try it again with some minor modifications so when I perfect it, I will post it.

BUT, I did try one of Giada De Laurentiis incredible seafood recipes that was a HUGE hit with my husband and kids!  It was a great weeknight recipe that didn't require too much preparation or extended cooking time!  Quick, simple and so tasty!

Here it is!  Enjoy!

Red Snapper Open Faced Sandwich

Ingredients

Sauce:
1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent
1 cup whole parsley leaves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
1 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Fish:
2 tablespoons extra-virgin olive oil
1/4 cup quick-mixing flour, such as Wondra
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
Four 6-ounce red snapper fillets, skinned and boned
Assembly:
4 slices rustic bread
3 tablespoons extra-virgin olive oil
2 cups baby arugula
1 cup cherry tomatoes, quartered
1/2 lemon
Kosher salt
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Directions

For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside

For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.

To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.

Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.

Recipe courtesy of Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/red-snapper-open-faced-sandwiches.print.html?oc=linkback