Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Tuesday, May 14, 2013

Halibut with Citrusy Tomatoes and Capers

Halibut with Citrusy Tomatoes and Capers


I initially didn't really like this halibut.  But, then I had it for leftovers, which I rarely do with fish, and it was way better.  I'm not sure how to remedy that, but perhaps you could finish cooking the halibut in the sauce?  Let me know if you try that!

The great thing about this dish is that it is super quick.  This was supposed to be a nice date night meal, but my date had an emergency, so I ended up cooking this up quickly and heading out to a pub to watch a hockey game.  I served the halibut with some quinoa and broccoli, and the whole thing took under 30 minutes to prepare!  In the end, my date got some leftovers too, and he also loved it.

Halibut with Citrusy Tomatoes and Capers

From Real Simple


1 tablespoon plus 1 teaspoon olive oil
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh squeezed orange juice
1/2 cup fresh flat-leaf parsley
2 tablespoons capers
kosher salt and black pepper
4 6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.

Add the tomatoes, orange juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to break down, 4 to 5 minutes.

Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.

Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.

Wednesday, January 16, 2013

Fish Tacos with Mango Salsa and Green Chile Lime Sauce




Over the last two weeks, Kelsey and I have both committed to doing the Chris Powell 12 Week Body Transformation.  At the end of first two weeks, we have identical results of being down 5 lbs.  Now if we were living together and eating the same, I could understand it but we are 561 miles apart.  Needless to say, we are both thrilled with the weight loss, but even more thrilled with how easy the Chris Powell Challenge has been.  When we started this, we also decided that our blog meals should try and go along with the carb cycling of the plans.  So this week, I made Fish Tacos with Mango Salsa and Green Chile Lime Sauce for our high carb dinner.  It was not until after that I realized that mangoes are not one of the smart carb fruits that are recommended by Chris Powell.  But it was too late and the mango salsa was a great part of the dinner.  Never the less, the dinner was delicious and satisfying and great even if you are not watching your weight!


Fish Tacos with Mango Salsa and Green Chile Lime Sauce

Adapted from recipe found on Love & Olive Oil from Culinate

Makes 2 serving

Ingredients

3/4 lb of flaky white fish, such as tilapia, halibut, snapper (I used turbot as it was the only wild caught fish available at Whole Foods)
4 tablespoons of lime juice
2 tablespoons of olive oil
2 tablespoon of low sodium soy sauce

4 low carb, high fiber whole wheat tortillas (I used Trader Joe's)
3 cups of shredded cabbage
1 tomatoes diced
Chunky salsa, favorite brand (not part of original recipe)
Avocado (smart fat )

For Lime Sauce:
1 tablespoon low fat mayonnaise
1/4 cup of non- fat plain Greek yogurt
1 tablespoon green chilies
2 tablespoon of lime juice
1 garlic clove, finely chopped

For Mango Salsa
1 bell pepper (red, yellow or orange) deseeded and chopped 1/4" squares
1/2 red onion
1 jalapeno, deseeded and diced finely
1 ripe mango, peeled and chopped in 1/2" squares (substitute a peach to stay with Chris Powell smart carb fruit)

Cilantro, destemmed and chopped, handful or less depending on your taste
1 clove of garlic, minced
Juice of lime
salt to taste

Directions

Prepare the fish marinade by combining lime juice, soy sauce and oil in a glass dish.  Add fish, turn to coat fish and leave in marninate while you prepare the rest of the toppings.

Make the lime sauce by combining the ingredients in a small bowl.

Prepare mango salsa by combing all the ingredients and adding salt to your taste.

Remove fish from the marinade and grill on BBQ according to direction for fish that you use.  Our turbot was 7 minutes per side.  Fish can be baked also.

Arrange cabbage, lime sauce, mango salsa, tomatoes, and chunky salsa in individuals bowls.

For each individual taco, place fish on tortilla, drizzle with lime sauce and top with cabbage, tomatoes, mango. salsa and chunky salsa( if desired).

Wednesday, February 8, 2012

Heavenly Halibut and Green Salad with Cranberry Vinaigrette


heavenly halibut recipe and green salad with cranberry vinaigrette

Since Kelsey was away playing in NYC last weekend, I told her that I would do the post for her. As we all know, she is the brains, photographer, and the person who pours the passion into our blog. I must admit that I am a daily follower and love that she has inspired me to get out of my rut with cooking. In the coming year, I will promise to add more posts and work on my photos so possibly I can post a recipe that generates some hits on the blog.

After the holidays, I decided it was time to throw some fish into the mix and try to lower the calorie intake. I had some halibut in the freezer and needed a recipe that cooked in the oven, as it is too cold to BBQ! This Heavenly Halibut recipe lived up to its name and there is nothing that I love better than a quick and easy meal. I paired it with a Green Salad with Cranberry Vinaigrette dressing so I could use up some leftover cranberries. It truly was a delightful meal that was lower in calories to help my resolution to lose weight and shrink my waistline! Happy Cooking, Kim!

Heavenly Halibut
By: chellebelle (found on allrecipes.com)

Ingredients
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons light mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets (any mild white fish would work)

Directions

Preheat the oven broiler. Grease a baking dish.

In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.

Arrange the halibut fillets in the prepared baking dish.

Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.


Green Salad with Cranberry Vinaigrette
By: Nancy W (found on allrecipes.com)
Original Recipe Yield 8 servings

Ingredients

3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1 red apple, cored and slice
1/2 cup slice almonds
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese (I do not use blue cheese so I used goat cheese instead)
1 pound mixed salad greens (I did not measure)

Directions

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, apples, onion, cheese, and greens with the vinaigrette mixture until evenly coated.

Monday, September 5, 2011

Grilled Red Snapper and Mango with Cilantro-Lime Vinaigrette


Hi this is Kim today! It is the prefect time for me to jump in and contribute a recipe, as Kelsey has been under the weather for the past week. I am lucky to have a husband who loves to fish and he caught the Red Snapper that I used in this recipe on his annual fishing trip in British Columbia in June. This was a bonus catch in addition to the salmon and halibut that he brought home.  I have not cooked this particular fish but one other time, so I hit the Internet to find a recipe for it.  I actually found the recipe on epicurious.com but it was originally from Bon Appétit.  I was a little skeptical at first, as I like cilantro, but was not sure if 5 tablespoons would overpower the fish.  I decided to follow the recipe and was not disappointed.  Both Tim (Kelsey’s dad) and I loved this recipe.  It was light and refreshing and the grilled mango complimented the Red Snapper.  This will be a keeper for us to use over and over.  The only thing I would do differently is to marinate the fish and mango for longer to see if the flavor could be enhanced.   From the other reviews online, I saw that you could use other mild white fish such as halibut, which I will try next.  Enjoy this recipe while grilling season is still around!


Grilled Red Snapper and Mango with Cilantro-Lime Vinaigrette
Bon Appétit July 2003

6 tablespoons olive oil 
5 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 1/2 teaspoons grated lime peel
4 5- to 6-ounce red snapper fillets
1 large mango, peeled, cut into thick wedges
3/4 teaspoon cumin seeds (I did not have cumin so I substituted ½ tsp cayenne Pepper)
8 large red-leaf lettuce leaves

Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, limejuice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette to pour over fish after grilling is done. Sprinkle fish and mango with salt, pepper, and cumin seeds. Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes. (Tim actually turned our snapper and grilled both sides as we had thick slices and doing so feel that he may have overcooked it)

Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1-tablespoon fresh cilantro.


Sunday, April 10, 2011

Make Your Own Sushi

Our friends had us over for a "make-your-own-sushi" night a few weeks ago.  We all went to the huge, Asian market to get supplies and then to the fish market to get fresh, sushi grade ahi tuna and salmon.  The night was a success.  The sushi was delicious and we all had a lot of fun being creative with our rolls.  Thanks again to our wonderful hosts!

Remember to make sure you make the rice early enough that it can cool completely before you start to make your rolls. We made some appetizers - edamame beans and tempura green beans - while we waited for the rice to cool.


Sushi Rice

2 cups Japanese Rice
3 cups water
1/4 cup sushi vinegar (or 1/4 cup rice vinegar, 1/4 cup sugar, 1 1/4 tsp salt)

Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until the water is clear.

Cook the rice as per the directions on the bag or if you are using a rice cooker, as per the directions for the rice cooker.

After the rice is cooked, spread it out in a large, shallow bowl.  Using a spatula or large spoon, quickly but gently fan the rice around the bowl. Pour the sushi vinegar over the rice and continue to quickly move the rice around the bowl to distribute the vinegar.  Be careful not to smash the rice.

The rice should cool completely before you use it in your sushi rolls.


K's Roll

1 sheet nori (seaweed)
1/2 cup sushi rice
3 slices ahi tuna
2 tempura green beans
Spicy mayo

Lay a sushi mat on a cutting board and cover the mat with a piece of plastic wrap.  Lay your nori flat on the plastic.  Spread sushi rice onto the nori using your fingers.  Keep a bowl of water nearby in order to keep your fingers wet so that the rice is easier to spread. In the middle of the roll, arrange the slices of tuna and the green beans.

To roll, start on one side and fold the sushi mat over so that the rice and nori cover the tuna and green beans completely.  Tuck the mat tightly and evenly.  It should feel like you are squeezing the mat underneath the roll.  Untuck the mat and continue to roll the mat over the sushi until the mat rolls completely off the sushi.  Unwrap the plastic wrap.

Cut the sushi in half and then cut each half in half again.


Other ingredient ideas: 
Avocado
Cucumber
Spicy mayo (Andrea made a delicious spicy mayo- with mayo, sour cream, chipotles in adobo sauce)
Panko bread crumbs
Sushi grade salmon
Crab sticks
Shrimp (we made tempura shrimp)
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