Mediterranean Tilapia

Ingredients:
4 tilapia fillets
3 Tbsp flour
4 Tbsp canola oil, divided
1 medium onion, diced
1 medium red bell pepper, diced
10 pimento -stuffed olives, sliced
2 Tbsp capers, diced

Dredge tilapia in flour, coating both sides. Preheat the oven to 350 degrees. Heat 2 Tbsp oil in a large skillet until extremely hot. Place fillets in hot oil and sear 2-3 minutes until a crust has formed. Flip the fish and cook 2-3 minutes longer. Remove from pan and place the fillets in a 9x13 pan. Wipe out the skillet with a paper towel and add remaining oil. Add all diced vegies and saute until just softened, approximately 5-6 minutes. Spoon the sauteed vegetables over the tilapia and bake for 10-15 minutes or until fish just begins to flake. Serve hot.

Tuna Burgers with Carrot-Ginger Sauce

Ingredients:
For Sauce:
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper

1 lb fresh tuna
2 Tbsp plus 1 tsp extra virgin olive oil
2 Tbsp low-sodium soy sauce
juice of 1/2 lime
1/4 cup chopped cilantro
1 Tbsp grated fresh ginger
kosher salt and freshly ground pepper
1 tsp hot sauce (Sriracha) mixed with 1 Tbsp Mayonnaise (optional)
1 cup alfalfa sprouts
4 whole-grain hamburger buns
1/2 avocado, sliced

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Chop tuna into chunks. Place in food processor and pulse a few times to break up into pieces. In a bowl, mix 2 Tbsp olive oil, soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 tsp olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toast burger buns; smear spicy mayo on one side and place burger on top. Top with avocado and sprouts.

Lamb Patties Braised with Eggplant, Peppers & Tomatoes

Ingredients:
1/2 cup bread crumbs
1 1/4 lb ground lamb
1 large egg, beaten to blend
1 Tbsp chopped fresh mint
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1 large eggplant, unpeeled, cut into 1" cubes
6 Tbsp extra virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2" wide strips
1 cup finely chopped onion
1 1/3 cup dry white wine
2 large garlic cloves, minced
2 cups canned diced tomatoes, drained

Combine breadcrumbs, lamb, egg, mint, salt and pepper. Shape into 12 oval patties about3/4" thick. Set aside. Preheat oven to 350 degrees. Combine eggplant and 4 Tbsp oil in bowl to coat. Spread eggplant on baking sheet, sprinkle with kosher salt and pepper and bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side. Transfer to plate and add peppers to skillet. Saute until beginning to soften, about 4 minutes. Transfer peppers to plate with lamb.

Reduce heat to medium and add 1 Tbsp olive oil and chopped onion. Cover and cook until onion is soft, stirring occassionally about 5 minutes. Add wine and garlic. Cook until wine is reduced to glaze, about 7 minutes. Return lamb and pepper to skillet. Add eggplant and tomatoes. Reduce heat to medium-low. Cover and simmer until lamb is cooked through, about 12 minutes. Season sauce with salt and pepper to taste. Serve over rice or couscous.