- Ingredients: 1 lb. salmon, 1 lb. trigger fish, 1 lb. mussels, 1 pack spaghetti
- Extras: 1 bunch kale, 1 bunch scallions, pack of cherry tomatoes, 1 bunch dill, chives, 2 lemons
- Sauce: olive oil, couple slices of butter, veggie broth, dash half and half, S/P, fresh minced garlic
- Fresh steamed side of French green beans (optional)
Basic directions: Cook noodles al dente, drain, set aside. Blacken fish, grill around 4 minutes depending on thickness. Get sauce going with butter, olive oil and sauté fresh garlic, add tomatoes and herbs, S/P, dash of crushed red pepper if desired. Throw in kale and then lemon zest, lemon juice, add a dash of nutmeg or honey for sweetness. Add mussels and stir, let them open after stirring a few minutes. Discard the ones that did not open. At last, add cup of veggie or chicken broth mixed with a tbsp or so tapioca flour, that will make a thicker sauce that will stick to the noodles.
Finally, I chop up the fish in large chunks and discard the skin, then I throw everything in a big bowl together. Once mixed I top it with parm and more fresh herbs (I used dill, chives, and sprouted fennel this time). I even added some toasted pine nuts.
Get creative, you don’t need this many ingredients and can substitute with others like perhaps white wine instead of lemon, or other veggies like spinach and mushrooms. The ingredients in the recipe are just what I had at the time.
Bon Appetit!
