I've always been one for fast dinners but since #2 arrived last month, I'm looking for 20 mins or less to get a balanced dinner on the table...and something that 3.5 year old #1 will eat. Miraculously, he's going through a fish phase so this works. It takes him an hour to eat it but he loves it. This is from Cooking Light.
1 tbsp tumeric
Salt & pepper
2 tilapia filets
2 tbsp canola oil
2 cups cooked white rice
1 cup coconut milk
1 tsp sugar
1/2 cup cilantro
1.5 tbsp lime juice
Matchstick carrots, broccoli slaw or another veggie side
1. Season the fish with the tumeric, salt and pepper.
2. Heat oil in a large skillet and cook the fish until browned and cooked through. Remove and set aside - keep warm.
3. Wipe out the pan. Add the rice and heat through. Add the coconut milk and sugar and stir until thickened. Add the lime juice and cilantro.
4. Either remove the rice from the pan or move to one side of the skillet. Add the slaw and cook until softened. Serve on the side.
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Tuesday, August 28, 2018
Sunday, May 8, 2016
30-Minute Red Curry
I've been making a lot of curry the past six months. Turns out my 1.5 year old prefers a good home cooked curry than just about anything else. This little boy loves his food spicy and saucy. He gets a whiff when I'm heating it up and starts to kick his legs in his high chair and bounce up and down. This Thai red curry from Bon Appetit is one of the best that I've made over the years. You could do this with fish, chicken, shrimp, just veggies - rice noodles or rice.
1 large shallot
6 cloves of garlic
1 2" piece of ginger, peeled and cut into pieces
2 tbsp vegetable oil
2 tbsp red curry paste
2 tsp tumeric
1 28oz can of diced tomato
1 can of coconut milk
1 lb vegetables - cauliflower, carrots, etc.
1 lb white fish (cod, halibut, haddock) or chicken, shrimp
1. Pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium heat and cook the garlic mixture until golden. Add the curry paste and tumeric and cook until darker in color and starts to stick to the pan - about 3 mins.
2. Add tomatoes and cook for about 5 mins. Stir in coconut milk and season with salt. Simmer and stir occasionally until its thickened - about 10 mins.
3. Add vegetables and add enough water to cover the veggies. Bring to a simmer and cook until veggies are crisp but tender - about 10 mins.
4. Season the fish/chicken/shrimp with salt and pepper and add to the curry. Return to a simmer and cook until meat is cooked through. Serve over rice noodles or rice with a squeeze of lime and some cilantro.
1 large shallot
6 cloves of garlic
1 2" piece of ginger, peeled and cut into pieces
2 tbsp vegetable oil
2 tbsp red curry paste
2 tsp tumeric
1 28oz can of diced tomato
1 can of coconut milk
1 lb vegetables - cauliflower, carrots, etc.
1 lb white fish (cod, halibut, haddock) or chicken, shrimp
1. Pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium heat and cook the garlic mixture until golden. Add the curry paste and tumeric and cook until darker in color and starts to stick to the pan - about 3 mins.
2. Add tomatoes and cook for about 5 mins. Stir in coconut milk and season with salt. Simmer and stir occasionally until its thickened - about 10 mins.
3. Add vegetables and add enough water to cover the veggies. Bring to a simmer and cook until veggies are crisp but tender - about 10 mins.
4. Season the fish/chicken/shrimp with salt and pepper and add to the curry. Return to a simmer and cook until meat is cooked through. Serve over rice noodles or rice with a squeeze of lime and some cilantro.
Saturday, July 10, 2010
Crusty Cod with Spicy Mango Salsa
I'm not always into mixing meat/fish with fruit but this is wonderful...and a great excuse to buy mangos. They're delicious and remind me of my days living in Mali where les mangues were abundant and a crucial part of every day living. This is a great summery dish and very easy for entertaining. We had our friends Leila and Danny over recently and served this with white rice with cilantro and a big salad with lots of avocado. I also made a white sangria...that night remains a bit of a blur but it went great with the meal!
**Make sure to plan this a couple of days in advance - you'll most often need to wait a good 2-3 days to let your mangos ripped - they're rarely sold ripe in the US.
Serves 4:
2 lb cod fillets (halibut or haddock would also work great for this)
1 1/2 cups panko
4 green onions
2 eggs, beaten
3 large, ripe mangos (make sure the flesh is tender) diced
1 red onion, minced
1 jalapeno, minced
1 TB minced ginger
1 TB garlic chili paste
1/4 cup lime juice
salt and pepper to taste.
1. To dice the mango, slice the mango vertically on both sides of the pit, keeping the skin on. Hold the half with the skin palm side down and with a sharp knife, slice 1/4 in. rows vertically and horizontally. Scoop out the squares with a spoon, digging all the way down to the skin. Repeat with other half so that you have a bowl of mango cubes.
2. Add the rest of the ingredients and stir well.
3. Dry your fish fillets with a paper towel and salt and pepper them. Set aside a plate with the panko and sliced green onions and a bowl with the beaten eggs. Dredge the fillets in egg and then in the panko mixture and coat well.
4. Heat a pan to medium high and add a bit of canola oil. Fry the fillets until done - cooked through and panko lightly browned (stick under a heated broiler if they are very thick fillets).
4. Serve with rice and the mango salsa on top.
**Make sure to plan this a couple of days in advance - you'll most often need to wait a good 2-3 days to let your mangos ripped - they're rarely sold ripe in the US.
Serves 4:
2 lb cod fillets (halibut or haddock would also work great for this)
1 1/2 cups panko
4 green onions
2 eggs, beaten
3 large, ripe mangos (make sure the flesh is tender) diced
1 red onion, minced
1 jalapeno, minced
1 TB minced ginger
1 TB garlic chili paste
1/4 cup lime juice
salt and pepper to taste.
1. To dice the mango, slice the mango vertically on both sides of the pit, keeping the skin on. Hold the half with the skin palm side down and with a sharp knife, slice 1/4 in. rows vertically and horizontally. Scoop out the squares with a spoon, digging all the way down to the skin. Repeat with other half so that you have a bowl of mango cubes.
2. Add the rest of the ingredients and stir well.
3. Dry your fish fillets with a paper towel and salt and pepper them. Set aside a plate with the panko and sliced green onions and a bowl with the beaten eggs. Dredge the fillets in egg and then in the panko mixture and coat well.
4. Heat a pan to medium high and add a bit of canola oil. Fry the fillets until done - cooked through and panko lightly browned (stick under a heated broiler if they are very thick fillets).
4. Serve with rice and the mango salsa on top.
Saturday, March 6, 2010
Cod Cakes (poor woman's crab cakes)
I love crab cakes, but I don't love the price of crab. These fish cakes are a great alternative and make for a yummy dinner. These have become one of our top favorite dinners!
Cakes (for 4 people or cut in half for 2):
4 cups 2% milk
2 lbs cod fillets, cut into 2 inch pieces
1 cup panko
1/4 cup chopped parsley
2 TB finely chopped onion or shallots
2 1/2 tsp lemon zest
1 1/2 tsp salt
1 tsp pepper
3 large eggs
2 cloves garlic, minced
1/4 cup lemon juice
1/4 cup olive oil
Sauce:
1/2 cup mayonnaise
2 TB chopped parsley
2 tsp chopped dill
2 tsp dijon mustard
2 tsp lemon juice
To prepare the sauce:
1. Combine all sauce ingredients in a small bowl.
To prepare the fish cakes:
1. Bring milk to a simmer in a medium saucepan. Add fish, cover and simmer for 5 minutes or until fish flakes easily with a fork. Drain well.
2. Mash up fish and combine with 1/2 cup panko and next 7 ingredients (through garlic). Stir in 2 TB lemon juice.
3. Make patties with the fish mixture slightly smaller than the size of the palm of your hand. Dredge in the rest of the panko and place on a plate.
4. Coat a large pan with olive oil and heat to medium-high. Add the patties and cook for 4 minutes on each side or until crispy and golden. Remove from pan and place on a plate with paper towels.
Cakes (for 4 people or cut in half for 2):
4 cups 2% milk
2 lbs cod fillets, cut into 2 inch pieces
1 cup panko
1/4 cup chopped parsley
2 TB finely chopped onion or shallots
2 1/2 tsp lemon zest
1 1/2 tsp salt
1 tsp pepper
3 large eggs
2 cloves garlic, minced
1/4 cup lemon juice
1/4 cup olive oil
Sauce:
1/2 cup mayonnaise
2 TB chopped parsley
2 tsp chopped dill
2 tsp dijon mustard
2 tsp lemon juice
To prepare the sauce:
1. Combine all sauce ingredients in a small bowl.
To prepare the fish cakes:
1. Bring milk to a simmer in a medium saucepan. Add fish, cover and simmer for 5 minutes or until fish flakes easily with a fork. Drain well.
2. Mash up fish and combine with 1/2 cup panko and next 7 ingredients (through garlic). Stir in 2 TB lemon juice.
3. Make patties with the fish mixture slightly smaller than the size of the palm of your hand. Dredge in the rest of the panko and place on a plate.
4. Coat a large pan with olive oil and heat to medium-high. Add the patties and cook for 4 minutes on each side or until crispy and golden. Remove from pan and place on a plate with paper towels.
Halibut with Spicy Mint-Cilantro Chutney
This is a nice light dish that's full of flavor and takes minutes to make. It's great with basmati rice and peas.
1 serrano pepper, halved (jalapeno would work too)
1/2 cup fresh cilantro
1/2 cup chopped green onions
1/4 cup Greek plain yogurt
4. teaspoons of cream cheese
1 1/2 tsp lemon juice
1/2 tsp minced ginger
1/8 tsp salt
1/8 tsp sugar
1/8 tsp cumin
1 clove garlic, crushed
2 TB chopped fresh mint
1/2 tsp garam masala
1/4 tsp salt
4 halibut filets
1 TB butter
1TB canola oil
1. Remove seeds from half of the pepper and leave the seeds in the other half. Place both halves in a food processor and mince. Add cilantro and next 9 ingredients (through garlic) and process until smooth. Stir in mint.
2. Heat a large pan to medium high heat. Combine garam masala and 1/4 tsp salt. Sprinkle evenly over fish.
3. Add oil and butter to pan and melt. Add fish to pan and cook 3 minutes per side or until done. Serve with chutney.
1 serrano pepper, halved (jalapeno would work too)
1/2 cup fresh cilantro
1/2 cup chopped green onions
1/4 cup Greek plain yogurt
4. teaspoons of cream cheese
1 1/2 tsp lemon juice
1/2 tsp minced ginger
1/8 tsp salt
1/8 tsp sugar
1/8 tsp cumin
1 clove garlic, crushed
2 TB chopped fresh mint
1/2 tsp garam masala
1/4 tsp salt
4 halibut filets
1 TB butter
1TB canola oil
1. Remove seeds from half of the pepper and leave the seeds in the other half. Place both halves in a food processor and mince. Add cilantro and next 9 ingredients (through garlic) and process until smooth. Stir in mint.
2. Heat a large pan to medium high heat. Combine garam masala and 1/4 tsp salt. Sprinkle evenly over fish.
3. Add oil and butter to pan and melt. Add fish to pan and cook 3 minutes per side or until done. Serve with chutney.
Monday, October 26, 2009
Cornmeal Crusted Catfish with Bacon & Cheddar Grits
As you may have noticed, I'm slowly working my way into southern cuisine. I used to be afraid of it...the okra, the tons of butter, the grits (what are those?). But I've developed a few favorites. I'd never actually bought or cooked catfish until a couple of weeks ago. It's very cheap and tasty and great with this rich side. My cousin and his girlfriend were visiting a few weeks ago and we went to a new restaurant. They had a catfish and grits special and it was great...here it is with a little bit of my own flare...
2-3 strips of bacon
1 cup cornmeal
2 1/2 tsp cayenne
1 tsp salt
1/2 tsp garlic salt (if you have it)
1/4 cup panko (if you have it)
2 eggs, beaten
2 medium catfish fillets
4 tbsp butter
2 1/3 cups chicken broth
1/2 cup old fashion grits (not quick-cooking)
1/4 cup shredded cheddar cheese
1. In a large pan, fry the bacon on medium high heat until crispy.
2. While bacon is cooking, beat the eggs in a bowl and pour the cornmeal and panko onto a large plate.
3. One at a time, dip the fillets into the egg and then dredge in the cornmeal/panko mixture until well coated. Set the fillets aside.
4. Put the chicken broth in a medium sized saucepan and bring to a boil.
5. Add the grits to the broth and reduce heat to low. Add salt and cover. Stir occasionally.
6. When bacon is done, pull out of the pan and lay on a paper towel until cool.
7. Take a paper towel and soak up about 1/2 of the bacon fat in the pan - leave enough so that a thick layer remains.
8. Add a little olive oil if you need to.
9. Add the catfish to the pan. While the fish is frying, chop the bacon into small bits and add to the grits.
10. Fry the fishuntil browned on both sides and then remove from heat.
11. When grits have absorbed all of the broth and are creamy, add the shredded cheese and stir until melted.
*Serve the fish over the grits. Great with a side of steamed broccoli!!
2-3 strips of bacon
1 cup cornmeal
2 1/2 tsp cayenne
1 tsp salt
1/2 tsp garlic salt (if you have it)
1/4 cup panko (if you have it)
2 eggs, beaten
2 medium catfish fillets
4 tbsp butter
2 1/3 cups chicken broth
1/2 cup old fashion grits (not quick-cooking)
1/4 cup shredded cheddar cheese
1. In a large pan, fry the bacon on medium high heat until crispy.
2. While bacon is cooking, beat the eggs in a bowl and pour the cornmeal and panko onto a large plate.
3. One at a time, dip the fillets into the egg and then dredge in the cornmeal/panko mixture until well coated. Set the fillets aside.
4. Put the chicken broth in a medium sized saucepan and bring to a boil.
5. Add the grits to the broth and reduce heat to low. Add salt and cover. Stir occasionally.
6. When bacon is done, pull out of the pan and lay on a paper towel until cool.
7. Take a paper towel and soak up about 1/2 of the bacon fat in the pan - leave enough so that a thick layer remains.
8. Add a little olive oil if you need to.
9. Add the catfish to the pan. While the fish is frying, chop the bacon into small bits and add to the grits.
10. Fry the fishuntil browned on both sides and then remove from heat.
11. When grits have absorbed all of the broth and are creamy, add the shredded cheese and stir until melted.
*Serve the fish over the grits. Great with a side of steamed broccoli!!
Monday, August 24, 2009
Salmon Burgers
I like salmon, kind of. It's not my favorite fish, I find it a bit strong in taste. But if it has enough marinade or other flavors, I love it. I had a large chunk of salmon in the freezer and didn't feel like another filet so I mashed it up into these burgers and they were great! This recipe isn't exact - it's another attempt to replicate an item from Zola's menu, the restaurant where I worked in Ann Arbor. So if you're craving a burger but you're guilted into a healthy protein, try this!! It's great served with rice and veggies, a cold noodle salad or just on it's own...
1/2 lb fresh salmon (or less - depends on # of people and how big you want your burgers!)
(this should give you 2-3 large burgers)
1/2 cup bread crumbs
1 egg beaten
1 green onion, finely chopped
2 tbsp soy sauce
1-2 tsp of chili garlic paste if you've got it
1/2 tsp rice vinegar
3-4 tbsp canola oil
Burger buns
Mayonnaise & more chili garlic paste to spread on the bun
Lettuce
1. Put the salmon in a food processor for a few pulses or chop the salmon finely and then mash a bit with a fork (this is how I do it). You don't want it pastey, be sure to see it a little chunky but mashed enough that it will stick together.
2. Put the salmon in a bowl and mix in the next 6 ingredients. If a little runny, add more breadcrumbs.
3. In a large skillet (cast iron works well but any pan will do), heat the oil on medium high. There should be enough oil in the pan to cover the bottom and a little more.
4. As the oil heats up, with your hands, make your patties and set aside. Be sure to make them like discs, not balls - you want them to cook evenly and all the way through without getting tough on the outside. As far as size - aim for the size of your buns!
5. Place the patties in the hot oil and cook a couple of minutes on each side and then flip. BE CAREFUL flipping - these things are fragile and will fall apart. You need to use your hands & spatula.
6. Dress your bun with mayonnaise and a little chili garlic paste or hot sauce if you've got it. Throw on a little lettuce.
7. Once the outside of the patties are golden brown on each side (flip only once!), remove from heat and place in your buns.
1/2 lb fresh salmon (or less - depends on # of people and how big you want your burgers!)
(this should give you 2-3 large burgers)
1/2 cup bread crumbs
1 egg beaten
1 green onion, finely chopped
2 tbsp soy sauce
1-2 tsp of chili garlic paste if you've got it
1/2 tsp rice vinegar
3-4 tbsp canola oil
Burger buns
Mayonnaise & more chili garlic paste to spread on the bun
Lettuce
1. Put the salmon in a food processor for a few pulses or chop the salmon finely and then mash a bit with a fork (this is how I do it). You don't want it pastey, be sure to see it a little chunky but mashed enough that it will stick together.
2. Put the salmon in a bowl and mix in the next 6 ingredients. If a little runny, add more breadcrumbs.
3. In a large skillet (cast iron works well but any pan will do), heat the oil on medium high. There should be enough oil in the pan to cover the bottom and a little more.
4. As the oil heats up, with your hands, make your patties and set aside. Be sure to make them like discs, not balls - you want them to cook evenly and all the way through without getting tough on the outside. As far as size - aim for the size of your buns!
5. Place the patties in the hot oil and cook a couple of minutes on each side and then flip. BE CAREFUL flipping - these things are fragile and will fall apart. You need to use your hands & spatula.
6. Dress your bun with mayonnaise and a little chili garlic paste or hot sauce if you've got it. Throw on a little lettuce.
7. Once the outside of the patties are golden brown on each side (flip only once!), remove from heat and place in your buns.
Wednesday, May 27, 2009
Cod in Tomato Stew with Chorizo
I've recently started to love cod - I'm not sure why I never used to eat it. I prefer it in stews and other dishes rather than on its own since it holds well to other flavors. I keep a couple of large fillets in the freezer and 1lb of cod is perfect for this stew and feeds 2 people. Although this is hot, it's a good summer stew - fresh tasting with the tomatoes and cod and a little spicy and salty with the chorizo. Substitute the potatoes for a good crusty warm bread for dipping!!
1 medium to large leek, chopped
2 small (or 1 large) chorizo links, cut lengthwise and then into 1/4 inch pieces
4 medium red or yukon gold potatoes, cut into 1/4 inch cubes
Olive oil
2 cloves garlic, minced
1 28oz (large) can of diced tomatoes (fire roasted is good!)
1/2 cup dry white wine
1 cup water
1 lb cod fillet, cut into thirds or in half, or large cubes if you prefer
1. Put the potatoes in a saucepan and cover with water. Boil until just soft and drain.
2. In a large pan with high sides or a dutch oven, heat the oil on medium heat.
3. Add the leeks and chorizo and saute until leeks are soft, stir occasionally.
4. Add the garlic and cook for 1 minute.
5. Add the tomatoes and their juice, the wine, water, salt and pepper. Bring to boil on high heat. Add the potatoes then partially cover the pot, reduce heat to medium and let simmer for 10 minutes.
6. Season the cod with salt and pepper and lay on top of the stew. Spoon some of the tomatoes on top of the fish to help it cook. It should take about 5 minutes. Flip gently if you need to.
7. When the fish is done, it's ready to serve!
1 medium to large leek, chopped
2 small (or 1 large) chorizo links, cut lengthwise and then into 1/4 inch pieces
4 medium red or yukon gold potatoes, cut into 1/4 inch cubes
Olive oil
2 cloves garlic, minced
1 28oz (large) can of diced tomatoes (fire roasted is good!)
1/2 cup dry white wine
1 cup water
1 lb cod fillet, cut into thirds or in half, or large cubes if you prefer
1. Put the potatoes in a saucepan and cover with water. Boil until just soft and drain.
2. In a large pan with high sides or a dutch oven, heat the oil on medium heat.
3. Add the leeks and chorizo and saute until leeks are soft, stir occasionally.
4. Add the garlic and cook for 1 minute.
5. Add the tomatoes and their juice, the wine, water, salt and pepper. Bring to boil on high heat. Add the potatoes then partially cover the pot, reduce heat to medium and let simmer for 10 minutes.
6. Season the cod with salt and pepper and lay on top of the stew. Spoon some of the tomatoes on top of the fish to help it cook. It should take about 5 minutes. Flip gently if you need to.
7. When the fish is done, it's ready to serve!
Monday, December 29, 2008
Vietnamese Halibut
I went out on a limb with this one. I found it in Food and Wine and wasn't sure it was going to be good. IT IS! You may have to pick up a few extra ingredients but everything can be found in the Asian section of your grocery store. Don't be thrown by the pork in the sauce - make sure you have it and use it, you'll love it!
2-4 6oz halibut fillets, seasoned with salt & pepper (you can also use haddock or cod)
2 cups chopped cilantro
1/3 cup olive oil
2 tbsp white balsamic
2 tsp dijon mustard
3/4 tsp honey
1 tbsp peanut butter
3 tbsp peanut oil
1 medium shallot - finely chopped
1 clove garlic - minced
1/2 lb ground pork
1 1/2 tbsp sugar
2 tbsp mirin
1 tsp tamarind concentrate
1 1/2 tsp lime juice
1. In a blender or food processor, puree the cilantro, olive oil, vinegar, mustard, and honey. Add salt and pepper.
2. Saute the shallot and garlic in a medium saucepan with peanut oil until softened.
3. Add the pork and cook until browned. Stir frequently - you'll want the pork in very small bits.
4. In a small bowl, combine the sugar, mirin, tamarind, peanut butter and 1/2 cup water. Add the mixture to the pork. Simmer over moderately low heat until thickened. Add lime juice and keep warm.
5. In a separate pan, heat peanut oil. Add the fish and cook over moderately high heat until browned and just cooked through (about 4 minutes per side).
6. Spoon the pork ragu onto plates and top with the fish. Serve with the cilantro sauce on top.
2-4 6oz halibut fillets, seasoned with salt & pepper (you can also use haddock or cod)
2 cups chopped cilantro
1/3 cup olive oil
2 tbsp white balsamic
2 tsp dijon mustard
3/4 tsp honey
1 tbsp peanut butter
3 tbsp peanut oil
1 medium shallot - finely chopped
1 clove garlic - minced
1/2 lb ground pork
1 1/2 tbsp sugar
2 tbsp mirin
1 tsp tamarind concentrate
1 1/2 tsp lime juice
1. In a blender or food processor, puree the cilantro, olive oil, vinegar, mustard, and honey. Add salt and pepper.
2. Saute the shallot and garlic in a medium saucepan with peanut oil until softened.
3. Add the pork and cook until browned. Stir frequently - you'll want the pork in very small bits.
4. In a small bowl, combine the sugar, mirin, tamarind, peanut butter and 1/2 cup water. Add the mixture to the pork. Simmer over moderately low heat until thickened. Add lime juice and keep warm.
5. In a separate pan, heat peanut oil. Add the fish and cook over moderately high heat until browned and just cooked through (about 4 minutes per side).
6. Spoon the pork ragu onto plates and top with the fish. Serve with the cilantro sauce on top.
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