Marinated fish with avocado salad and green almonds

Tag : Whole Green Pepper

Salt and pepper (preferably white pepper)

Using a sharp knife, remove the base and the hard branches from thefennel bulbs. Put the green leaves aside, if there are any. Placethe fennel on its base and cut into slices as thin as possible.Place the fennel and the shelled almonds in a bowl.

In a small bowl, whip the dressing ingredients until you get auniform emulsion. Pour on the fennel and the almonds and toss. Setaside for about half an hour so the flavors can be absorbed.

Before serving, drip a little reduced balsamic vinegar on the saladand scatter the green fennel leaves over it.

Marinated fish with avocado salad and green almonds

Ingredients (for 4 servings):

4 fillets of very fresh fish, skinless, weighting a total of 400gm. (denise - sea bream, lavrak - sea bass, farida - red snapper,or lokus - grouper)

For the marinade:

1 tsp. coarse sea salt

1 tsp. sugar

2 tbsp. lemon juice

1 tbsp. olive oil

For avocado and almond salad:

2 medium-sized avocados, peeled and pitted, cut into 1-cm. cubes

1 kg. green almonds (yields about 1 cup after shelling)

1/4 small hot chili pepper, red or green, chopped into tiny cubes(or according to taste)

1 scallion, finely chopped (only the green part)

A small bunch of coriander, finely chopped

Mix all the marinade ingredients in a small bowl. Place the fish ona plate and pour marinade over them. Turn the fish once to coatwith marinade, cover the plate with plastic wrap and place inrefrigerator for 20-40 minutes (turn fish at the halfway point).

Mix all the salad ingredients in a bowl. Remove fish from marinadeand cut into 1-cm. cubes. Season the salad to taste with severaltablespoons of marinade, mix gently, taste and adjust seasoning.

Serve fish cubes alongside the salad, with a touch of olive oil.

Fried denise with orange lentils and green almonds in butter

Ingredients (for 4 servings):

1 cup orange lentils

3 tbsp. butter

Slices of fillet from 4 medium-sized denise fish (8 pieces weighing80-90 gm. each)

1 kg. green almonds (yields about 1 cup after shelling)

Leaves from 5 branches of thyme

10 cherry tomatoes, quartered

Salt and pepper

In a small pot, bring lentils to a boil with three cups of water.Cook, uncovered, until the lentils are al dente (about 3 minutes).Strain and rinse well in cold water.

In a heavy skillet melt one tablespoon of butter. Gently season thefish with salt and pepper. Once butter is very hot, place the fishin skillet, with the skin side facing down. Press lightly on fish,to prevent them from curling up and to ensure uniform frying. Fryuntil the skin side turns brown, about 2-3 minutes, and then flipfish, and fry for another 30-60 seconds. Remove fish from skilletand keep in a warm place.

Add almonds and thyme leaves to the skillet and fry for about aminute. Add cooked lentils and fry for about two more minutes.Remove from flame and add the butter and cherry tomatoes.

Stir and season with salt and pepper.

Serve the fish alongside the lentils and almonds.

Yogurt ice pops with honey and green almonds

Ingredients (for 6 pops):

1 kg. green almonds (yields about 1 cup after shelling)

500 gm. yogurt, at least 3% fat

1/4 cup honey

2 tbsp. genuine vanilla sugar

Chop the almonds using a sharp knife or a small food processor(there is no need for very fine chopping, the almond pieces shouldbe big enough to contribute to a crunchy texture).

In a pitcher, mix chopped almonds, yogurt, honey and vanilla sugarinto a uniform mixture. Pour the mixture into ice-pop molds. Add astick and seal with a cover (or improvise molds and sticks in someother creative way). Place in the freezer until the pops arecompletely frozen.

Remove the molds from the freezer five or 10 minutes before eating,in order to let pops soften a bit. Carefully release from the moldsand enjoy.