TRADER JOES GINGER RECIPES

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E-Z MARINATED SWORDFISH RECIPE | ALLRECIPES



E-Z Marinated Swordfish Recipe | Allrecipes image

The tantalizing marinade teams cayenne, hot pepper sauce, ginger and lime juice to give your tastebuds a good 'kicking'!

Provided by OZAHIRU

Categories     Asian Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 serving

Number Of Ingredients 12

3 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ teaspoon ground ginger
¼ teaspoon dried basil
⅛ teaspoon dried thyme
⅛ teaspoon dried parsley
1 teaspoon hot pepper sauce
1 pinch cayenne pepper
3 tablespoons vegetable oil
2 fresh swordfish fillets

Steps:

  • In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.
  • Preheat broiler or an outdoor grill for high heat.
  • Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork.

Nutrition Facts : Calories 353.5 calories, CarbohydrateContent 2.4 g, CholesterolContent 53 mg, FatContent 26 g, FiberContent 0.3 g, ProteinContent 27.2 g, SaturatedFatContent 4.7 g, SodiumContent 1302.5 mg, SugarContent 0.4 g

VEGAN CHICKPEA NO-TUNA SALAD SANDWICH | FORKS OVER KNIVES



Vegan Chickpea No-Tuna Salad Sandwich | Forks Over Knives image

In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches. From Minimalist Baker's Everyday Cooking Also, check out this delicious vegan tuna casserole.

Provided by FORKSOVERKNIVES.COM

Total Time 10 minutes

Number Of Ingredients 15

1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
1 teaspoon Dijon or spicy brown mustard
1 tablespoon maple syrup or agave nectar
¼ cup diced red onion
¼ cup diced celery
¼ cup diced pickle
1 teaspoon capers, drained and loosely chopped
Healthy pinch each sea salt and black pepper
1 tablespoon roasted unsalted sunflower seeds (optional)
8 slices whole-wheat bread
Dijon or spicy brown mustard
Romaine lettuce
Tomato, sliced
Red onion, sliced

Steps:

  • Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
  • Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
  • Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
  • Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

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