Hello Again!

Hello my friends! 
My, it sure has been a while. Nine months, to be exact when I published this Ramen recipe. And while I love the recipe and make it at least every 2 weeks (my husband actually cooks it more than I do - he rocks!!), I'm getting a little tired of seeing it as soon as I open my blog. New recipe coming tomorrow!! 
I knew I'd always come back to this blog, I just had to take some time to focus on me. 
Back in December I had some health issues that led me to explore cutting gluten and dairy as well as focusing on an anti-inflammatory diet at the recommendation of my doctor.  For the first few weeks I completely cut all gluten and dairy out and quickly lost almost 20 pounds.  I did miss cheese so much, but came to realize that I was addicted to it. I depended on it. I always turned to it for some quick protein instead of taking the time to make breakfast or prep lunch. And while I have been able to eat very small amounts of cheese every now and then, but any more than that and I'm in pain and bloated! This makes me think back to so many times in my life when I thought I was sick, but it was probably all food based.
As for the gluten, I can mostly tolerate it, but because of the weight loss I now focus on avoiding carbs such as bread, pasta, waffles, flour tortillas, etc. I haven't had pasta since December!!! And pasta is another thing I'd turn to for a quick and easy dinner. 
Throughout the process I learned that I don't need to replace everything I removed with a gluten free or dairy free option. There are a few things that I do buy when I want to indulge - like Trader Joe's gluten free sandwich bread when I want a good BLT, gluten free panko for chicken cutlets (I actually now prefer the GF panko over regular!!), or Lotus Foods Gluten Free Ramen noodles when I make ramen. But overall I just eat differently. 
I also learned so much more about food allergies and how dangerous they can be for many people. So while I feel lucky that I can tolerate these foods to a point, I have serious empathy for those who cannot. This post is not in any way about a food allergy, but simply my quest to use food as medicine and to focus on being healthier. 
So as I move forward with this blog I'll share what I'm eating but also things I cook for my family. After a few months it became really easy to cook pasta or bread for them and not crave it, so at this point my cravings are pretty much gone and I like the way that I eat.
I look forward to sharing many new recipes with you!! 

Easy Pork Ramen

One of my favorite things about visiting my sister and brother-in-law in Portland, Oregon, (besides seeing them and my adorable new nephew!!) is the food scene. I have had some of my best meals in this great town - seriously, even the airport has such a great restaurant  - The Country Cat - that I go back to the airport early JUST so I can eat there. Plus, I am lucky to have foodies in my family who enjoy taking me to great places! 

The first time I went out there I got to experience something for the first time - ramen. Confession... I didn't have my first real bowl of ramen until I was 40.  It's not because I didn't want to try it, we just don't have any ramen places around here! 

The next summer when I visited we went to the Pine Street Market, a very cool food hall. Walking around this place is like a trip to heaven for a foodie. Nine of the city's best chefs and restaurants all in one place! How do you decide what to eat? 

I went with ramen, as well as some pork buns from another spot, and once again, my meal in the great PDX did not disappoint. Rich, salty broth with curly noodles, scallions, spinach, and thinly sliced pork. This soup IS a meal. 

When I returned home I was craving ramen so badly that I had to try to recreate it. I thought back to the few times I had ramen and just went based on my memory of the flavors and ingredients.

I made a chicken stock-based broth with soy sauce, rice vinegar, and a few other ingredients. We filled our bowls with mushrooms, scallions, thinly sliced grilled pork, noodles, and an egg. Craving satisfied!

Note: you can sub any protein for the pork. The last time I made it I used crispy, pan-seared tofu. You could also use chicken, beef, shrimp, mussels, clams, etc - really anything you like! Experiment with different flavors and ingredients, too - add a dash of fish sauce, dried kelp, bonito flakes, grated carrots, miso paste, sprouts, or oyster sauce.

Easy Pork Ramen
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients 

• 1 tsp olive oil
• 2 cloves of garlic, pressed 
• 1 tsp ginger (I used the jarred ginger - prefer the consistency)
• 32 oz low sodium chicken broth
• 2 Tbsp low sodium soy sauce
• 1 tsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp mirin
• 1 bunch green onions - stems cut at 2 inches, the rest chopped 
• 1 c sliced shiitake mushrooms
• 1 tsp miso paste
• 2 soft or hard-boiled eggs (your preference)
• 1 grilled pork chop, thinly sliced *
• 8 oz cooked noodles of your choice (soba, ramen, Chinese noodles)
• Optional: bok choy, napa cabbage, kale, or spinach
• Optional for serving: Sambal Oelek 

* I season the pork chop with salt and pepper and grill it to 140 degrees; let rest 5 minutes before slicing. 

Directions

• Heat olive oil in a pot
• Add the garlic and ginger; saute 1 minute
• Add the broth, soy sauce, rice wine vinegar, sesame oil, mirin, and green onion stems. Bring to a steady simmer and then reduce to a low simmer for 15 minutes.
• Remove the green onion stems and add the mushrooms. Let simmer 3 minutes. 
• If using greens, add them to the pot for one minute before you are ready to serve. 
• Remove from the heat and stir in the miso until combined. 
• To plate: Put noodles, chopped green onions, greens, mushrooms,
  and sliced pork in a bowl. Pour broth on top and garnish with Sambal and an egg. 

Crunchy Asian Slaw with a Peanut-Lime Dressing

Colorful and crunchy veggies with cilantro and peanuts, all tossed with a Thai-inspired peanut-lime dressing. Light, fresh, and perfect for entertaining! 

It's hard to believe we have been in this home for 4 years already. Prior to that we lived in our first home together for 9 years, and spent the second half of those years house-hunting looking for a home we could stay in forever.

When we first looked at our current home we liked the layout, the size, and the possibilities, but knew it would take some work. Ok, a lot of work. Then we stepped out onto the patio and were sold - a large, private, tree-lined back yard (gives us so much shade!!!) with an enormous flagstone patio (that needed a lot of work and we eventually replaced). But the best part of the entire yard is the garden wall that curves around the entire patio with a large garden behind it. We spent an hour sitting on that wall, looking at the trees, and talking about the house - and it was March in the Northeast so it was chilly. Immediately we made an offer.

Yes, we bought the house for the garden wall and trees.

One of my friends calls our backyard an oasis, and because of this we made plans to have dinner together on the patio. We were so determined to enjoy a night on the patio that we rescheduled twice due to weather! Then, last week, we had the most perfect Saturday. It was sunny with low humidity and a light breeze. We lit several torches around the garden bed and I made really easy centerpieces out of mason jars, groundcover and herbs, and floating candles to sit on our new table. An oasis it was!

My menu had to revolve around grilling and warm weather food, and since my friend loves Asian inspired food but never cooks it, I went in that direction.

We had edamame to start. Our main course was Jon's grilled beef negimaki. To go along with it I made noodles tossed in a sesame soy mixture with green onions and sesame seeds, and this amazing Asian Slaw.

This slaw is packed with so many crunchy veggies and just look at those colors! Just looking at this slaw makes me want it again ASAP! The dressing for this is awesome too - peanut butter, lime juice, and some heat from Sambal Oelek. It is thick enough to really coat all of the veggies but isn't too heavy at all. Surprisingly, even after being dressed, the leftovers held up fine in the fridge for 2 days! So feel free to make a lot of you want to have some leftover.

Thanks to our friends for sharing a great night of friendship and food with us!

Asian Coleslaw with a Peanut-Lime Dressing
Adapted From: Center Cut Cook

Ingredients

• 1/2 head Napa cabbage, shredded
• 1/2 head red cabbage, shredded
• 2 carrots, julienned and then copped into 2 inch pieces
• 1/2 red bell pepper, sliced into 2 inch pieces
• 1 sm can water chestnuts, sliced
• 1 cucumber, julienned and then chopped into 2 inch pieces
• 2 green onions, sliced into 2 inch strips
• 1 bunch of cilantro, chopped
• 1/3 c peanuts, roughly chopped
• 1 Tbsp natural, creamy peanut butter
• 3 Tbsp soy sauce
• 1 Tbsp vegetable oil
• 1 Tbsp Sambal Oelek
• 1 Tbsp hoisin sauce
• Juice of 1 lime
• 1/4 tsp freshly grated ginger
• 2 cloves garlic, minced

Directions

• Combine the cabbage, carrots, pepper, water chestnuts, cucumber, green onions and most of the cilantro. Chill in fridge for at least an hour.
• In a bowl, whisk together the peanut butter, soy sauce, vegetable oil, Sambal, hoisin, lime juice, ginger and garlic. Tip: I used the whisk attachment on my handheld immersion blender. Store in the fridge until ready to serve. 
• When ready to serve, quickly whisk the dressing before pouring it over the salad. Toss well, and then top with the remaining cilantro and peanuts. 

Banana-Oat Muffins with Walnuts

Healthy, whole wheat banana muffins with oats and walnuts, sweetened only with maple syrup. 

I can't believe I haven't shared this recipe yet!!! I first made and photographed these muffins a YEAR ago, and have made them so many times since, but somehow the post sat as a draft for a quite some time. So there's no time like now to finally share these muffins with you.

Over the past year I have made several types of muffins using whole wheat flour instead of all-purpose flour and pure maple syrup instead of white sugar - Healthy Apple-Walnut-Raisin Muffins, Carrot Muffins with Walnuts and Raisins, Whole Grain Blueberry Muffins, and some Banana Chocolate Muffins that I still need to photograph and blog! All of these muffins are so yummy and healthy (you won't miss the sugar!), and are a great choice for breakfast on the go or a mid-morning snack.

One of the best things about these muffins is that it uses up those over-ripe bananas you probably have sitting on your counter. And if you are like me, you also have a bag of over-ripe bananas in your freezer. My second favorite thing is that you don't need to use a mixer at all - just your hand, a whisk, and a spoon. Super simple!

Finally, they freeze so well! I wrap each one individually in plastic wrap followed by foil, and then put them all in a freezer bag. I pull one out of the freezer at night and let it defrost in the fridge overnight, and by the time I'm going to work it is perfect to eat with my cup of tea.

Banana-Oat Muffins with Walnuts
Adapted from: Cookie and Kate

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/2 cup pure maple syrup 
• 2 large eggs at room temperature
• 3 bananas, mashed
• 1/4 cup skim milk
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 3/4 cups whole wheat flour
• 1/2 cup old-fashioned oats
• 1/2 cup chopped walnuts
• 1 tsp granulated sugar for sprinkling on top (optional)

Directions

• Preheat your oven to 325 degrees and fill your muffin tins with cupcake liners (12)
• In a large bowl, beat the oil and syrup together with a whisk. 
• Add in the eggs and beat well. 
• Stir in the mashed bananas, milk, baking soda, vanilla extract, and cinnamon.
• Add the flour, most of the oats (save some for topping) and the walnuts; mix with a spoon until just combined. 
• Divide the batter evenly between the muffin tins. Sprinkle the tops with the remaining oats and a pinch of sugar.
• Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. Remove the muffins from the tin after 5 minutes and let them cool completely before storing. Muffins will store for 2 days at room temp or 4 days in the fridge. If you plan on freezing any, freeze them on the first day for best results. 

Grilled Lemon-Garlic Asparagus with Parmesan

Asparagus is hands-down my favorite vegetable to grill, so I am crazy excited that asparagus season is upon us. We have a friend who cuts asparagus at his brother's farm, and I am just counting the days until we get our first bunch. There is nothing like cooking it just a few hours after it was cut - it's so sweet and fresh, and we easily eat the entire bunch in one sitting!

Not only is asparagus delicious, it has so many health benefits. Check out more info on asparagus shared by Quick Easy Cook.

There are so many ways to cook asparagus. I usually toss the asparagus with olive oil, salt and pepper and roast it, but for our first grilling night of the season, I wanted it to scream spring. Adding lemon brightens up the flavors, and garlic is a must because, well, garlic! It makes everything better.

I mixed olive oil with lemon juice, lemon zest and garlic and poured it over the asparagus before adding sea salt and freshly ground black pepper.

These grilled up quickly, so they were still slightly crunchy with a perfect char on the tips. Once they came off the grill I quickly added some freshly grated Parmesan cheese.

Grilled Lemon-Garlic Asparagus with Parmesan
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients

• One pound of asparagus, woody ends snapped off
• 1/2 c olive oil
• Juice of 1/2 of a lemon
• Zest of 1/2 of a lemon
• 2 cloves of garlic, pressed
• Salt and pepper
• 1 Tbsp freshly grated Parmesan cheese
• Additional lemon zest, if desired

Directions

• Mix the olive oil, lemon juice, lemon zest and garlic. Pour over the asparagus and toss until coated. 
• Season with salt and pepper.
• Place on a hot grill and cook 2-4 minutes; flip and cook an additional 2-4 minutes until charred but still crisp.
• Transfer to a plate and top with the grated Parmesan cheese and additional lemon zest. 

Spicy Quinoa Corn Chowder

A take on corn chowder using quinoa instead of potatoes, and with a spicy kick!

On Christmas Eve we were hanging out with family at my parents' house. My cousin handed my daughter a gift that she immediately started to open. When she got some of the paper off, she saw the American Girl logo on the box and started to get really excited. Meanwhile, we are all sitting there thinking "oh no, she thinks it is a doll." There is no way it was a doll, it was a flat, square box.  She continues to rip off the paper as we all hold our breath. Well, once she saw that the box contained her own set of cooking utensils, she screamed "YES!!!!" over and over and kept jumping up and down. BEST reaction EVER, and my cousin wins the prize for best gift ever! 

In addition to the cooking tools, we gave our daughter a set of plastic chopping knives, so she now has her own drawer in the kitchen with all of her tools. Every time she is ready to cook with me she pulls out every single tool, even if she only needs a knife and a spoon, grabs her stool and gets to work. 

The last time we cooked together we made this Spicy Quinoa Corn Chowder - a hearty yet healthy soup using quinoa in place of potatoes, and only a touch of cream. 

I like a bit of kick in my corn chowder, so the minced jalapeno adds just the perfect amount. I round it out with some chili powder and cumin for that smoky flavor. The next time you want a chowder, try using quinoa - it worked so well in this soup and one cup was a delicious and filling lunch. 

Spicy Quinoa Corn Chowder Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations
Ingredients

• 1 Tbsp light olive oil
• 1 carrot, diced
• 1 stalk of celery, diced
• 1 small onion, diced
• 1 jalapeno, seeds and stems removed, minced
• 1/2 red bell pepper, diced
• 1 clove of garlic, minced
• 1 sm can creamed corn
• 3/4 c frozen corn
• 1/2 c quinoa, rinsed
• 1 tsp each chili powder and cumin
• 1/2 tsp each salt and black pepper
• 4 c low sodium chicken (or vegetable) broth
• 1/2 c light cream

Directions

• Heat olive oil in a large soup pot or Dutch oven
• Add the carrots, celery and onion; saute 2 minutes
• Add the jalapeno, garlic and red pepper; saute 2-3 minutes
• Add the frozen corn and creamed corn; stir
• Add the quinoa and spiced, stir to combine
• Add the broth and bring to a boil. Cover, lower heat and let simmer 15-20 minutes until quinoa has cooked through.
• Add the cream and stir. Adjust seasoning if necessary

Cauliflower Fried Rice

Fried rice no rice! And no, you won't miss the rice.

Ricing cauliflower for fried rice is something that has been on my list to try for a while now, but I just haven't put it on the menu or taken the time to come up with a recipe. Last week I was doing some work around the house with The Chew on in the background when I heard Clinton Kelly start to talk about making fried rice with riced cauliflower. I had to stop to see if it would be a recipe I'd want to try and it was - simple flavors and not overwhelmed with other veggies, just carrots and baby bok choy.

A half of a head of cauliflower made so much fried rice - probably 5 servings. The cauliflower was a nice substitute for rice - not the same by any means, but it really held up and took on the flavors of everything I added. What a great, healthy alternative to traditional fried rice!

Cauliflower Fried Rice
Slightly adapted from: Clinton Kelly

Ingredients

• 1/2 head of cauliflower cut into small florets
• 1 Tbsp sesame oil
• 1 bunch green onions, minced
• 1 Tbsp freshly grated ginger
• 3 cloves of garlic, minced
• 2 heads of baby bok choy, thinly sliced 
• 1 large carrot, thinly sliced on a bias
• 1/2 c edamame 
• 1/4 c low sodium soy sauce
• 1 lime, cut into wedges
• 1/2 c cilantro, chopped
• 2 Tbsp chili garlic sauce
• Optional: chopped mint leaves and chopped roasted peanuts

Directions

• Place the cauliflower florets in a food processor and pulse until finely chopped; set aside.
• Heat the sesame in a large skillet over high heat. 
• Add 3/4 of the green onions and all of the garlic and ginger; stir until fragrant. 
• Add the carrots and bok choy; cook for 2 minutes. 
• Add the cauliflower, edamame and soy sauce. Stir until everything is combined. 
• Serve topped with the cilantro, lime wedges, chili garlic sauce and the rest of the green onions. 

Sweet Garlic-Lime Shrimp with Spicy Cilantro-Lime Quinoa

As we start a new school year (my baby girl is going to first grade!!), I'm all about planning quick and easy meals that are delicious and healthy. If I can do some prep ahead, even better. And if it gives me leftovers for lunch the next day, it is perfect in my opinion!

This meal has so many things going for it - it is healthy, quick, full of flavor, some of it can be prepped ahead of time, and the quinoa makes great leftovers both hot or cold. You could also eat the shrimp on its own with some grilled veggies, or you could eat the quinoa on its own or with some other protein, like grilled chicken. Oh, and did I mention it is delicious?

Shrimp is something you can grill or pan fry in less than 10 minutes so I always have a bag of frozen shrimp in my freezer for quick meals. I'll watch for when the store has the 2lb bags of 21-25 or 26-30 count shrimp on sale for $9.99 - you really can't beat that deal.

For this dish I wanted the shrimp to be sweet, sticky and bright. Using sweet hoisin sauce and zesty lime along with a bunch of garlic gave me exactly that.

To balance out the sweetness of the shrimp, I made a spicy quinoa with jalapenos, tomatoes, peppers, cilantro and lime, and to keep it easy I did all of my chopping ahead of time. We were so happy with the flavors in this, and the shrimp and quinoa worked so well together.

As far as timing goes, start your quinoa right away. Once it gets simmering for several minutes you can start your shrimp and everything will finish at the same time.

Enjoy!

Sweet Garlic-Lime Shrimp
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients

• 1 lb shrimp, peeled
• 1 tsp hoisin sauce
• Juice of 1/2 of a lime
• 1/4 tsp red pepper flakes (optional; omit if you don't want any heat)
• 1 clove garlic, minced
• Salt and pepper
• 1 tsp olive oil

Directions

• Mix the hoisin, lime juice, red pepper flakes and garlic. Pour over the shrimp and marinate 30 minutes to 2 hours. 
• Heat the oil in a stainless saute pan. Remove the shrimp from the marinade and season lightly with salt and pepper.
• Saute the shrimp approximately 6 minutes until cooked through. 
• Serve immediately.

Spicy Cilantro-Lime Quinoa

Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients

• 1 Tbsp olive oil
• 1/4 each of a red and green bell pepper, diced
• 2 cloves garlic, minced
• 1/4 of a white or sweet yellow onion, minced
• 4 sm tomatoes, diced (1c)
• 1/2 of a jalapeno, minced (more for more heat)
• 1 c quinoa, rinsed
• 2.5 cups vegetable or chicken broth
• Handful of fresh cilantro, chopped
• Juice of 1/2 of a lime
• Salt and pepper to taste

Directions

• Heat the olive oil in a large saute pan
• Add the peppers, garlic, onion, tomatoes and jalapeno; saute 2-3 minutes
• Add the quinoa and stir until everything is combined
• Add the broth and simmer, covered, approximately 10 minutes.
• Remove the lid and simmer another 3-5 minutes until the quinoa is cooked (mostly tender with some bite) and most of the liquid has absorbed.
• Stir in the cilantro and lime juice and season with salt and pepper to taste. 

Orange-Teriyaki Grilled Chicken and Vegetable Kabobs

My husband is the marinade guy. I think he has come up with 90% of the marinades we have tried over the past 10+ years. He is really creative, tries anything, and has made us some amazing meals. I keep telling him he needs to write a marinade cookbook! Last night I took over and tried something new (but yes, I did ask his advice as I was mixing and creating!).

I planned on grilled chicken kabobs, and after creating and smelling the marinade, it was an easy decision that I'd be including pineapple and red onions on those skewers. There are so many flavors in this - bright citrus from the orange juice, sweet and salty flavors from the teriyaki, and so many other layers from the garlic, ginger, and red pepper flakes.

My favorite thing about this marinade, besides the flavor it gave to the chicken, is how it caramelized when grilled. Look how beautiful these are with all of those colors and caramelization -

You can use any veggies you want, but I highly recommend including pineapple and red onion. Everything else is up to you, but in my opinion, the more colors the better! I just love pretty food.

This is easily a weeknight meal. The chicken marinates all day or overnight, you can chop all your veggies ahead of time, and then it's the 5 minute task of assembling the skewers while your grill heats followed by 15 minutes of grilling. I think brown rice would go nicely with this, but we had plenty just with the chicken and all of the veggies.

Before we get to the recipe, I have to share these 2 pics. I took advantage of the filtered sunlight in my backyard to snap some pics before bringing the food in the house. First, my wiry little puppy got in a shot, so of course my daughter had to get in one as well!

My 2 sweet girls :)

Orange-Teriyaki Grilled Chicken and Vegetable Kabobs
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations

Ingredients (for 4 large skewers)

• 1/4 c teriyaki sauce
• 1/4 c orange juice
• 1/8 c olive oil
• 3 cloves of garlic, minced
• 1/4 tsp ginger (I buy the jarred ginger, but fresh would be great as well!)
• Optional: 1/4 tsp red pepper flakes, for heat
• Dash of black pepper
• 2 chicken breasts cut into cubes
• Veggies, chopped into cubes of similar sizes; I used several pieces of pineapple, 1/2 of a red onion, 1 zucchini, 1 yellow squash, 1/3 each green and red pepper
• Salt and pepper
• 4 long skewers (I use metal skewers; if you use wood, soak them in water for 30 minutes first to avoid burning/scorching)

Directions

• In a bowl, mix the teriyaki, orange juice, oil, garlic, ginger, red pepper flakes and salt. 
• Pour over the chicken in a ziploc bag. Marinate in the fridge for at least 8 hours (overnight ok). 
• Heat your grill to high.
• Assemble the skewers using 4-5 pieces of chicken per skewer and alternating veggies. You want to pack them tightly so they don't spin when you turn them on the grill. Season lightly with salt and pepper. 
• Grill until cooked, approximately 15 minutes, turning every few minutes.
• Let rest 5 minutes before serving.

Grilled Halibut with Lemon-Herb Butter

Halibut is the perfect fish for the grill. Like sea bass or swordfish, it is dense and firm so it holds up well when grilling. However, even though it is dense, when cooked it is light and flaky.

My husband could eat fish every night, but we usually stick to 1-2x per week. Last week he picked up some halibut and made a lemon-herb butter that was spread across the fish before grilling.

While the fish was grilling skin side down first, all of the butter melted into the fish. The bright lemon highlighted the light and fresh flavors of the fish, and the herbs were fragrant but in no way overpowering.

Look how perfectly that fish flakes!

With some grilled asparagus on the side, this really was the perfect, healthy summer meal.

Grilled Halibut with Lemon-Herb Butter
Adapted from: All Recipes

Ingredients (for 2)

• 2 one-inch thick halibut steaks
• 1/2 c butter, softened
• 1 Tbsp lemon juice
• Zest from 1/4 of the lemon
• 1 tsp onion powder
• 1/2 tsp garlic powder*
• 1 tsp dried parsley*
• 1/2 tsp dried dill weed*
• Salt, to taste
• A few turns of fresh cracked black pepper
• Fresh lemon slices

*of course fresh can be used, as well, depending on what you have on hand

Directions

• Preheat your grill to high and rub the grates with vegetable oil (put some on a paper towel and use tongs to hold the paper towel as you run it along the grates)
• Mix the softened butter with the lemon juice, zest, onion  powder, garlic powder, parsley, dill, salt and pepper. 
• Wash and dry your fish, and then spread the butter mixture evenly over the steaks
• Cook until the fish flakes easily with a fork (skin side down first), about 5-6 minutes per side.
• Serve with fresh lime slices for squeezing