halibut with citrusy tomatoes and capers

1T plus 1t olive oil
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh orange juice (i used juice of one lemon because i didn't have orange juice)
1/2 cup fresh flat leaf parsley
2t capers
kosher salt and black pepper
4 6oz pieces skinless halibut fillet

heat 1T of the oil in a large skillet over medium-high heat. add the garlic and cook, stirring often, until fragrant, about 30 seconds. add the tomatoes, orange juice, parsley, capers, 1/2t salt, and 1/4t pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.

meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. season the fish with 1/4t each salt and pepper. cook until opaque throughout, 3 to 5 minutes per side. serve with the tomatoes.

shrimp campechana

1 lb medium shrimp - cooked
1 small bottle cocktail sauce
1 heaping T horseradish
1 jalapeno - chopped
.5 red onion - chopped
fresh cilantro
1 avocado - chopped
juice of 1 lemon

mix together and chill

serve with tortilla chips

give credit: lara

summer shrimp salad

1 pound frozen, fully cooked medium shrimp, thawed
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped
Juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh cilantro leaves, roughly chopped

In a large bowl, combine the shrimp, onion, watermelon, jalapeños, and avocado.In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad; toss. Sprinkle with the cilantro. Set aside for 10 minutes to allow the flavors to meld.

give credit: real simple

breaded tilapia fillets

4-6 Tilapia Fillets
Bread crumbs
olive oil
oregano
salt
pepper

Preheat oven to 375° F. Lightly oil a baking sheet.

In a plastic or paper bag combine bread crumbs, oregano (or Italian seasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.

Pour oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.

Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.