Serves 2-4 as a side dish
1 pound fresh green beans, ends trimmed
1/2 cup water
1/2 teaspoon kosher salt, plus more to taste
1 tablespoon olive oil
1/2 tablespoon butter
1/2 medium onion, sliced
1 cup sliced button mushrooms
1 teaspoon to 1 tablespoon diced fresh garlic, depending on your taste
fresh cracked black pepper
Place trimmed green beans, water and 1/2 teaspoon of kosher salt in a small skillet over medium heat. Cover and cook 10-15 minutes or until beans have softened slightly but are still crisp. Drain and set aside.
In the same pan add olive oil and butter. Once butter has melted, add onions and mushrooms. Cook 5 minutes, add garlic and cook until softened.
Return green beans to the pan, cook 5 minutes.Season to taste with salt and pepper. Serve
Garlic Ginger Ahi Tuna Steaks
You can use Tuna or Mahi Mahi for this recipe with great results.
Ingredients
3 tablespoons local honey
3 tablespoons GF soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) tuna or mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions:
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Prepare grill. Remove fish from the dish, and reserve marinade. Grill fish for 6 to 8 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
