We cooked three delicious fish meals at home this weekend, all of which qualify as re-dos. (I’ve probably mentioned before that my mom has always written “re-do” by the repeat-worthy recipes in her cookbooks.)
Saturday dinner was creamy tomato shrimp pasta. If you keep frozen shrimp in the freezer, you can make this virtually anytime because the rest of the ingredients are staples or substitutable with staples. Instead of heavy cream, I used half 1 percent
milk (for a healthy twist) and half coconut milk (for a Hawaiian twist). YUM.
Coconut and shrimp are made for eachother.

Sunday for lunch we had tuna fish sandwiches on whole wheat bread and Caesar salads for lunch. For the salad, I simply tore up a handful of romaine leaves, tossed in a few canned anchovies, and sprinkled on top an oil-based (instead of cream-based) bottled Caesar dressing.

And then for dinner Sunday night we had a variation of Giada’s swordfish Panini. The commissary was out of swordfish, so I got butterfish instead.I have never tried it before, and though it looked steaky like swordfish, it cooked up flakier and had a few bones. Luckily they were concentrated in the center and easy to remove. Certainly worth the minimal effort, because it was a very flavorful, buttery (hence the name) fish.