Recipe #332: Tuna Noodle Casserole

I found a good starting recipe on allrecipes.com and then modified the hell out of it.  I was SO pleased with the results!

Ingredients

• 1 (12 ounce) package egg noodles
• 1/4 cup chopped onion
• 1-2 ribs chopped celery, to taste
• 3 cups shredded Cheddar cheese
• 1 cup frozen green peas
• paprika, salt, pepper to taste 

• 2 (6 ounce) cans tuna, drained
• 3 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 8oz block of cream cheese
• butter, melted
• panko bread crumbs, to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 400 degrees F.
3. Saute onions and celery until soft.  Add cream cheese and melt.
4. In a large bowl, thoroughly mix noodles, 1-2 cup cheese, peas, tuna, soup and veggie cheese mixture. Season with salt, pepper, and paprika to taste.  Transfer to a 9x13 inch baking dish, and top with cheese.  Add panko and then pour melted butter over the top.
5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Recipe #327: Easy Fish Tacos

So easy, no breading or frying, delicious!!  I made this with cod.  Recipe from chowhound.com.

INGREDIENTS

• 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
• 2 medium limes, halved
• 1 medium garlic clove, finely chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons vegetable oil, plus more for oiling the grill grates
• Kosher salt
• Freshly ground black pepper
• 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 6 to 8 soft (6-inch) corn tortillas
• Sliced avocado, for garnish (optional)
• Guacamole, for garnish (optional, see above)
• Salsa, for garnish (optional, see above)
• Sour cream, for garnish (optional)
• Hot sauce, for garnish (optional)

INSTRUCTIONS

1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

Recipe #313: Baked Whole Trout

My first trip to Costco resulted in my first time purchasing (and then cooking) whole fish.  It was so fresh and moist baking it this way.  The bones are a little annoying, but the work is worth it for how flavorful this turned out.  The trout was already gutted and cleaned, so it was a simple dish to make.

Prepped and ready for the oven

INGREDIENTS, amounts as needed/to taste:

Whole trout

Dried dill weed

Dried thyme

Salt

Pepper

Lemon slices

Sliced Onions

White wine (or chicken broth or water)

DIRECTIONS:

Preheat oven to 400 degrees.  Oil a metal baking/roasting pan.  Season insides of fish with dill, thyme, salt, and pepper, and stuff with onions.  Oil the outside of the fish and season the outsides too.  Lay lemon slices on top.  Pour over a little white wine on each fish.  Bake for 10 minutes.  Pour more wine over and bake another 10, until the fish flakes easily.  Remove heads and tails and serve.

Recipe #299: Foil-Baked Catfish

Plenty of times I buy a main ingredient with no recipe in mind, and then I have to find a way to make it with things already in my pantry and fridge.  Here's an example with catfish.  I changed a couple things in this recipe because I didn't have exactly the right ingredients, but it turned out great.  Super easy cleanup.  I had plenty of leftovers because two fillets was way too much.  I love the different textures and the citrus-y flavor.

Ingredients

1 cup couscous (preferably whole wheat)

2 tablespoons extra-virgin olive oil

3/4 teaspoon smoked paprika

Kosher salt and freshly ground pepper

4 6 -ounce skinless catfish fillets

2 lemons (1 thinly sliced, 1 juiced)  (I used an orange because I didn't have lemons)

1/3 cup roughly chopped fresh parsley or mint  (I used dried parsley because I didn't have fresh)

1 medium red onion, thinly sliced

1 cup cherry tomatoes, halved  (I used the same amount of chopped regular tomatoes)

2 cloves garlic, finely chopped

Directions

Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.

Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.

Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice.

Recipe #282: Sesame-Crusted Salmon

For Christmas, my aunt gifted me with a subscription to a fabulous magazine, Cooks Illustrated.  Here's my first attempt at making one of their recipes, and it was perfect (although I modified amounts a little). The amounts listed below are how I made the dish.  So juicy and flavorful!

INGREDIENTS:

Salt
1/2 cup sesame seeds
2 6-8oz skinless salmon fillets (I used ones with skin and it turned out fine)
1-2 scallions, white parts minced, green parts sliced thin
1 tablespoon grated lemon zest plus 2 teaspoons juice
4 teaspoons tahini
2 teaspoons fresh grated ginger
1/8 teaspoon cayenne pepper
1 teaspoon vegetable oil

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 325 degrees.  Dissolve 5 tablespoons salt in 2 quarts of water (I put this in a 9x13 casserole dish).  Transfer 1 cup brine to bowl, stir in sesame seeds, and let stand at room temperature for 5 minutes.  Submerge fillets in remaining brine and let stand at room temperature for 15 minutes.

Drain seeds and place in 12-inch nonstick skillet.  Cook seeds over medium heat, stirring constantly, until golden brown, 2-4 minutes.  Transfer seeds to a plate and wipe out skillet with paper towels.  Remove fillets from brine and pat dry.

Place scallion whites and lemon zest on cutting board and chop until whites and zest are finely minced and well combined.  Transfer scallion-zest mixture to bowl and stir in lemon juice, tahini, ginger, cayenne, and 1/8 teaspoon salt.

Evenly distribute half of paste over bottoms of fillets.  Press coated sides of fillets in seeds and transfer, seed side down, to a plate.  Evenly distribute remaining paste over tops of fillets and coat with remaining seeds.

Heat oil in now-empty skillet over medium heat until shimmering.  Place fillets in skillet, skin(ned) side up, and reduce heat to medium-low.  Cook until seeds begin to brown, about 2 minutes.  Remove skillet from heat and carefully flip fillets over.  Transfer skillet to oven.  Bake until center of fish is translucent, 10-15 minutes (15 for my 8 oz fillets worked well).  Transfer to serving platter and let rest for 5 minutes.  Sprinkle with scallion greens and serve.

Recipe #237: Herb-y Baked Salmon

I make salmon a lot and have posted a few recipes already, but this one is a keeper.  I adapted this from one I found on allrecipes.com, and love the nice balance in flavor between the herbs and the salmon itself.

INGREDIENTS:

2 6-8oz salmon fillets (this will vary your cooking time- mine were closer to 8)
1 teaspoon each of dried dill, basil, mustard, lemon pepper
1 teaspoon dried or 1 tablespoon fresh (or to taste) rosemary
2 tablespoon oil
2 tablespoon lemon juice

DIRECTIONS:

Mix oil, juice, and seasonings together and baste over fillets.  Let marinate about 20 minutes.  Preheat oven for 400 degrees.  Bake salmon on a baking sheet about 25 minutes or until flaky.

Recipe #216 and 217: Grilled Tuna Steaks with Dill Sauce, Grilled Brussels Sprouts

I LOVE that I can grill again!  So satisfying and delicious.  Here are two new recipes in one meal.  The problem is, the pictures don't do either of them justice at ALL.  Actually, the green sauce looks a little weird here but TRUST me, the sauce is amazing, and the sprouts came out perfect.  I even like the blackened leaves.  There was enough sauce to save for something else, too.  The tuna recipe comes from allrecipes.com, and the sprouts from foodnetwork.com, with my changes included.

THE TUNA:

Ingredients:

1/2 cup lemon juice
1/2 cup olive oil
2 1 1/4 inch thick tuna steaks
1/4 cup spicy brown mustard (I used dijon)
1 teaspoon mustard powder
3 tablespoons white sugar (I used 2)
2 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons dried dill (I used 2- 3 is probably major overkill)

Directions:

Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake.  Add the tuna steaks and store in refrigerator to marinate while the grill preheats.

Preheat an outdoor grill for high heat and lightly oil the grate.

Whisk the brown mustard, mustard powder, sugar, vinegar and 1/3 cup olive oil together in a bowl; stir in the dill.

Remove the tuna from the marinade and discard the marinade.  Cook the steaks on the preheated grill until the flish flakes easily with a fork, about 6 minutes per side.  Drizzle the steaks with the mustard and dill sauce to serve.

THE SPROUTS:

Ingredients:

1 lb Brussels sprouts
2 tablespoons olive oil
1 tablespoon minced garlic (I used garlic powder so it would stick better)
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

Heat a grill to medium.

Cut off the stem end of the Brussels sprouts and remove yellowing outer leaves.  Place into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes.  Add the olive oil, garlic, mustard, paprika, and salt and pepper and toss to combine.  Skewer the sprouts onto metal skewers (I used wooden ones sprayed with oil).  Place the skewers onto the grill and cook for 5 minutes (I cooked them for 6, timed with the first side of the tuna steaks).  Turn over and cook for 5 minutes (I cook them for about 4 and then put them on the upper rack while the steaks finished).

Recipe #211: Sesame Salmon with Lemon and Green Onion

I found this recipe in Cooking Light magazine, and it was really fresh and had a nice combination of flavors and textures.  Unfortunately, I couldn't find black sesame seeds, so it wasn't as pretty as the picture.  It tasted great regardless!

Ingredients

• 
  4 (6-ounce) sustainable salmon fillets (such as wild Alaskan)
• Cooking spray
• 2 tablespoons sesame seeds
• 2 tablespoons black sesame seeds
• 1/2 teaspoon salt, divided
• 1 tablespoon butter 
• 1 tablespoon extra-virgin olive oil 
• 2 cups (1-inch) slices green onions
• 5 thin lemon slices, halved
• 1/4 teaspoon black pepper
• 1 cup baby arugula (I used an arugula spinach mix)

Preparation

1. 1. Preheat oven to 400°.
2. 2. Arrange salmon in a single layer on a baking pan coated with cooking spray. Combine sesame seeds and 3/8 teaspoon salt; sprinkle evenly over flesh sides of fillets, pressing gently into fish. Bake at 400° for 14 minutes or until desired degree of doneness.
3. 3. Melt butter in a medium saucepan over medium heat. Add oil to pan; swirl. Add green onions; cook 2 minutes, stirring occasionally. Add lemon slices; cook 2 minutes. Sprinkle green onion mixture with remaining 1/8 teaspoon salt and pepper. Place 1 fillet on each of 4 plates. Place arugula in a medium bowl. Add green onion mixture to bowl with arugula; toss. Divide arugula mixture evenly among servings.  (I changed this- I added the arugula and spinach to the pot with the onion mixture and wilted it some.)

Recipe #198: Herb-y Catfish

This is an adaptation of a recipe I found in a new set of little Swiss recipe cards I found for a dollar at a discount book store.  Any flaky white fish will do- just adapt the cooking times to the size of the fillet.  Adjust seasonings to taste as well.

INGREDIENTS:

2 large or 4 small white fish fillets.  I used 2 large catfish.
Salt and pepper to taste
Approx 1 shallot, chopped fine
1/2 stick butter
3 tablespoons mixed herbs (I used parsley, dill, and sage)
1/4-1/3 c dry white wine
Heavy cream, to desired thickness

DIRECTIONS:

Preheat oven to 400 degrees.  Season fillets with salt and pepper and set in a baking dish.  Saute shallots in butter for 2-3 minutes, then add mixed herbs and saute together.  Pour the mixture over the fillets and cover with aluminum foil.  Bake for 5 minutes, then add wine.  Bake another 5 minutes, then uncover and bake until cooked through.  (These fillets took about 20 minutes total).  Remove from oven, and pour the sauce from the baking dish into a pan and reduce to about half, then add cream to desired consistency and heat through, letting thicken slightly.  Pour over fish.

(As a side, I sauteed yellow squash, zucchini, and baby bellas in butter with parsley.  Near the end, I added little chunks of bleu cheese and let them melt.  I overcooked this a little bit since I messed up the timing, but it still tasted really good.)

Recipe #188: Garlic Roasted Salmon & Brussels Sprouts

This recipe caught my attention right away, both for the ingredients, and the simplicity.  Definitely making this again- really great flavor and easy to make!  Note- I halved the amount of salmon and lessened the amount of whole garlic pieces and Brussels sprouts, but the oil mixture I kept the same.

INGREDIENTS:

14 large cloves garlic, divided
1/4c extra-virgin olive oil
2 tbsp finely chopped fresh oregano, divided
1 tsp salt, divided
3/4 teaspoon freshly ground black pepper, divided
6 cups Brussels sprouts, trimmed and sliced (I halved them)
3/4 cup white wine, preferably Chardonnay
2 pounds salmon fillet, skinned (I skipped that), cut into 6 portions
Lemon wedges

DIRECTIONS:

1.  Preheat oven to 450 degrees
2.  Mince 2 garlic cloves and combine into a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan.  Roast, stirring once, for 15 minutes.
3.  Add wine to the remaining oil mixture.  Remove the pan from the oven.  Stir the vegetables and place salmon on top.  Drizzle with the wine mixture.  Sprinkle with the remaining oregano, salt, and pepper.  Bake until the salmon is just cooked through, about 10 minutes.  Serve with lemon wedges.

Recipe #184: Thai Tuna Kabobs

Here's another one adapted from my new cookbook Grill It!  It was so tender and came out just the right amount of cooked-ness.  Nick had seconds, too which was a good sign.  Next time I make this, though, I think I'll double the marinade, and marinate the individual pieces in it BEFORE skewering, so they sit more in the marinade and get the most flavor.  Otherwise, this was great over jasmine rice.  Healthy and citrus-y.

INGREDIENTS:

1 pound fresh or frozen (thawed) tuna steaks, cut 1 inch thick
1/4 cup snipped fresh cilantro or to taste
1 teaspoon finely shredded lemon peel or lime peel
3 tablespoons lemon juice or lime juice
3 tablespoons rice vinegar
1 to 2 fresh Thai, serrano, or jalapeno chile peppers, seeded and finely chopped
1 teaspoon sesame seeds
1 teaspoon toasted sesame oil
2 medium zucchini, cut into 1 inch slices
1 medium red onion, cut into wedges
Lime wedges (optional- I just used lime in a little bottle)

DIRECTIONS:

Soak skewers in water for at least 30 minutes to prevent burning.

For marinade, in a small bowl, combine cilantro, lemon peel, lemon juice, vinegar, chile pepper, sesame seeds, and oil; set aside.

On 7-8 skewers, alternately thread fish (against the grain so the fish stays together), zucchini, and red onion, leaving 1/4 inch between pieces.  Place kebobs on a platter or in a shallow dish and brush marinade over kebobs.  Cover and marinate in the refrigerator for 2-4 hours.

Preheat grill and reduce heat to medium.  Place kabobs on oiled/greased grill rack over heat.  Cover and grill, about 5 minutes per side, until tuna is flaky but still a little pink in the middle.

Garnish with lime wedges.

Recipe #183: Teriyaki Salmon

The last of my three new cookbooks is one of my favorite kinds-- one with minimal ingredients.  This one is 400 Recipes- Three & Four Ingredients by Jenny White and Joanna Farrow.  Nick loves salmon, so when I saw this recipe and how simple it was, I knew I had to try it.  I served it with a side of Uncle Ben's 90 second jasmine rice.

INGREDIENTS:

Salmon fillets, about 5oz each
Teriyaki marinade
2in piece of fresh ginger, peeled and cut into matchsticks
Sunflower oil

DIRECTIONS:

Put the salmon in a shallow, non-metallic dish and pour over the teryaki marinade.  Cover and chill for 2 hours.

Meanwhile, heat the sunflower oil in a small pan and add the ginger.  Fry for 3-5 minutes or until golden and crisp.  Remove and drain on paper towels.

Heat a pan until smoking hot.  Remove the salmon from the marinade and add, skin side down, to the pan.  Cook for 2-3 minutes, then turn over and cook for 1-2 minutes more, or until cooked through.  Remove from the pan and distribute on plates.  Top the fillets with the crispy ginger.

Pour the marinade into the pan and cook for 1-2 minutes.  Pour over the salmon and serve.

Recipe #165: Grilled Fish Chipotle Lime Tacos

I had two swai (pangasius/basa/Vietnamese catfish) filets in the freezer for too long, and I decided that with my newfound interest in grilling, it was time to defrost and grill them.  I really like fish tacos, so naturally they were destined for such a meal.  I searched on allrecipes.com as usual and found this great recipe.  It was on the spicy side (although Nick and I aren't very tolerant to spicy, so these might be nothing to someone who loves spicy food)... but the flavor was fantastic and very fresh.  The only modifications I made were to use red cabbage, and to omit the cilantro.  Also, I only had a half hour to marinate instead of overnight.

Side note- this fish, which is known by the names basa, swai, and pangasius, is really good.  I've posted about it before.  (see here.)  REALLY cheap (two big filets cost me less than four bucks) but still good and very versatile (and MUCH better than cod, IMO)- light white flakey and not too fishy.  I've seen it in any grocery store I've gone to.

Not too photogenic, but really delicious.

Ingredients

• Marinade
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks
•  
• Dressing
• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as Old Bay™
• salt and pepper to taste
•  
• Toppings
• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced
• 1 bunch cilantro, chopped
• 1 small head cabbage, cored and shredded
• 2 limes, cut in wedges

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Grilling!

Until last March, when we got the keys to our house, I didn't have many opportunities to learn to grill since we'd been living in an apartment since we got back from our honeymoon, and I was in an apartment before that.... The time had finally come to buy a grill and do some learning.... but last summer we were exhausted from all the things that come with a new house, and we didn't put much effort into grilling.  Nick made some kebobs and probably burgers, but I never tried anything myself.

Last week I saw some pork chops that were tempting, even though I don't really like pork chops.  Thought I'd try them out again, so I got a pair of bone-in chops that were less than an inch thick, and I coated them in a dry rub and let them sit overnight... The next day I attempted my first ever grilling session, to major success.  DELICIOUS!  MOIST!  EASY!  I was so excited.

(Bone in pork chops, <1" thick, dry rub both sides, ziplock in fridge overnight, grill on med/high heat 5 min/side, let sit another 5 min)

The next day was beautiful too, so it was back to the store for me (luckily at the end of my street), this time to get some steaks and asparagus. I put a different rub on the steaks and grilled those, and to my delight, they also turned out exactly how I like them.  Nick seemed pleased too.

(Dry rub both sides, let sit at room temperature for 30min-hour.  5 min each side or until desired done-ness, let sit about 5 minutes.  Asparagus: snap of woody ends, spray with oil, season to taste, grill five minutes)

Saturday I already had dinner plans, but Sunday, back to the store again to stock up on more things to grill.  Salmon, chicken, more pork chops, portabellas, zucchini, squash.... This time dinner was salmon (pre-marinated by the store) in foil packets, with big chunks of portabellas seasoned with oil and McCormick steak seasoning.

(Marinate salmon filets as desired.  Create foil packets with non-stick aluminum foil or spray with oil and seal well, leaving room for steam.  Grill on medium heat for 15 minutes.  Mushrooms:  cut into large chunks, spray with oil and season to taste.  Grill about 5 minutes)

The salmon turned out extremely moist and flavorful, but also completely cooked through.

Tonight, as long as the weather cooperates, I'm grilling chicken with a side of zucchini and squash.  I bought thin cutlets so they'll probably cook really fast.  I have some marinade I might try, or maybe a different dry seasoning.  I also want to try pizzas, shrimp, ribs........ once I get the basics down, I'll be consulting all of my cookbooks for the "fancy" stuff.

Recipe #162: Spongey Flish - Asian Glazed Cod Lions

Tasty Asian glazed fish and veggies.  Prep time of about ten minutes and a cook time of around fifteen minutes.  Super easy dinner.

Ingredients

8 oz Loin of Cod (per person)
2 tbsp Hoisin Sauce
1 tbsp Garlic Chilli Paste
1 oz Asian Worcestershire Sauce
1 oz Rice Wine/Sushi Vinegar
2 oz Lemon Juice
1 oz Sesame Seed Oil
2 Cloves of Grated Garlic

Directions

Pat the cod dry with paper towels so the glaze will stick. Broil the fish on high with the over door partially open.  Apply additional glaze as needed/desired until the fish reaches an internal temperature of 135 degrees.

Flish!

I raided the Asian store!

The fish was great.  Th e texture of cod is a bit different if your not familiar with it.  Spongy is the most accurate description that I can give.  Don't forget the veggies!  Mmmm Cauliflower.

Recipe #119: Salmon with Potato-Artichoke Hash

Fresh!  Hearty!  Simple!

INGREDIENTS:

8 new red potatoes, scrubbed and sliced 1/4 inch thick
1 can (14 oz) artichoke hearts in water, drained and halved (I used 12oz marinated in a jar)
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 1/2 lbs skinless salmon fillet, cut crosswise into 4 pieces
1 tablespoon Dijon mustard (I used double)
1 tablespoon white-wine vinegar (I used double)
1/2 cup packed coarsely chopped fresh flat-leaf parsley (I used double)
1 tablespoon water (I used double)

DIRECTIONS:

Preheat oven to 475F.  In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper.  Push vegetables to sides of pan.

Arrange salmon pieces in center of pan, and gently press them together to form one long piece.  Coat with remaining oil (I used olive oil spray) and sprinkle evenly with salt and pepper.  Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes.

Meanwhile, make sauce:  Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.

Gently separate salmon pieces.  Serve immediately, on top of hash, spooning parsley sauce over fish.

Recipe #79: Salmon-Vegetable Packets

Excitement!  A new cooking technique!  (well... for me...)  All fresh ingredients sealed into an aluminum foil packet and baked in the oven.  This was great because I prepared them hours ahead of time and just threw them in the oven when it was time to make dinner.  I halved this recipe so we'd just have enough for us two, but it would be very easy to adapt to make as many packets as are needed, 4, 6, 8...  And at 225 calories per serving, this is a great healthy option.  Oh, and it tastes WONDERFUL, by the way...

INGREDIENTS:

4 4oz fresh or frozen skinless salmon fillets, 3/4 inch thick (I used bigger fillets, skin-on)
2 cups thinly bias-sliced carrots
2 cups sliced mushrooms
4 green onions, sliced
2 teaspoons finely shredded orange peel (I zested it)
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
4 gloves garlic, halved (I used minced garlic)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons olive oil (I used olive oil spray)
2 medium oranges, thinly sliced
4 sprigs fresh oregano (optional)

DIRECTIONS:

Thaw fish, if frozen.  Rinse fish; pat dry with paper towels.  Set aside.  In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes.  Drain and set aside.  Tear off four 24-inch pieces of heavy foil.  Fold each in half to make an 18x12 inch rectangle.

In a large bowl combine carrots, mushrooms, green onions, orange peel, oregano, garlic, salt, and pepper.  Divide vegetable mixture among foil rectangles.

Place fish on top of the vegetable mixture.  Drizzle (or spray) fish with oil; sprinkle lightly with additional salt and pepper.  Top with orange slices and, if desired, oregano sprigs.  For each packet, bring up 2 opposite edges of foil and seal with a doulbe fold.  Fold remaining ends to completely enclose the food, allowing space for steam to build.  Place the foil packets in a single layer in a large baking pan.  (I put mine directly on the rack after storing these in the fridge for a few hours.)

Bake in a 350 degree oven for about 30 minutes (OR 40 FOR A LARGER FILLET LIKE I USED!) or until fish flakes easily when tested with a fork and carrots are tender.  Transfer the packets to dinner plates.  Open slowly to allow steam to escape.

 Before cooking- so colorful!

 Ready for baking

Basa and Green Beans- The Tom and Tom Dinner.

This isn't really a recipe, just a quick blog about a great new fish I tried.  It's called basa, and it's related to the catfish family.  For more details, go here:  http://en.wikipedia.org/wiki/Basa_fish 

All it took was a light flouring, some salt and pepper, and cooking in a large pan in melted butter for this really light fish to turn out amazing.  I'll definitely be making this again, and I look forward to trying other ways of preparing it.  Thank you to my friend Tom R. who gave me 2 filets to try- he was raving about them and thought I'd like them.  Bri's American Caribbean Seafood Market on Pearl Road has these.

As a side, I steamed up some green beans that were given to me by another friend Tom C., fresh out of his garden. I sauteed some almond slivers in butter in a pan and then mixed in the cooked green beans and added salt, pepper, and a little lemon juice.  They were great!

So, thank you to Tom and Tom who basically provided us this whole dinner!

Recipe #56: Herb and Lemon Roasted Striped Bass

Today I went to this little seafood deli-type place to obtain this coveted striped bass, which wasn't available at Giant Eagle.  I watched the guy take two whole striped bass and cut them up for me, and I was a bit fascinated.  I'm used to buying already-cut fish from the counter.  These fresh cuts made for a great dinner, and with only five ingredients, it was really simple!  This recipe is also from the August issue of Cooking Light, and was part 2 to tonight's dinner, along with recipe 55.

INGREDIENTS:

4 (6oz) striped bass fillets
1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (I used a little more....)
1 teaspoon chopped fresh oregano (I used more...)

DIRECTIONS:

Preheat oven to 425 degrees.  Coat a baking sheet (or aluminum foil on the sheet) with cooking spray.  Place fish on pan.  Grate lemon rind to measure 1 teaspoon (or more, like I used); juice lemon to 1 tablespoon.  Combine rind, juice oil, thyme, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; drizzle mixture over fish.  (I then squeezed a little more lemon juice over the fillets.)  Bake at 425 for 13-15 minutes. 

Recipe #49: Trout with Classic Butter Sauce

I made this recipe with recipe #50.  I love how they shared some of the ingredients, like thyme and shallots.  I was very happy with this combination.

Both recipes come from the following cookbook, which is one of my top 3 favorites:

INGREDIENTS:

2 trout, sole, or flounder fillets
Kosher salt
Freshly ground pepper
5 tablespoons cold unsalted butter, cut into cubes
2 tablespoons oil
1/2 teaspoon finely chopped fresh thyme
1 shallot, chopped
2 tablespoons white vinegar
2 tablespoons dry white wine
1/2 teaspoon freshly squeezed lemon juice, or more to taste

DIRECTIONS

Preheat the oven to 200 degrees F.  Pat the fillets dry with paper towels and lay them on a plate.  Lightly season both sides with salt and pepper.  In a large skillet over medium-high heat, melt 1 tablespoon of the butter with the oil.  When the mixture is hot, add the fish and cook until light to medium brown on the first side, 2-3 minutes.  Turn and cook until light brown on the other side and the fish is opaque throughout, 4-5 minutes.  Sprinkle the thyme over the fillets.  Transfer to warmed plates and put in the oven to keep warm while you make the sauce.

In a small saucepan over medium-high heat, combine the shallot, vinegar, and wine.  Bring to a boil and cook until the liquid is reduced to about 1 tablespoon, about 2 minutes.  Reduce the heat to low and whisk in the butter, 1 or 2 cubes at a time.  Adjust the heat if necessary so the butter melts but does not overheat and separate.  Strain the sauce into a small bowl and whisk in the 1/2 teaspoon lemon juice.  Taste for seasoning and adjust with salt, pepper, and more lemon juice, if desired.

Remove the fillets from the oven, spoon some of the sauce around and on top of the fillets, and serve.