Tag Archives: fish

Fresh Start: Day 7, 8 & 9 & WIAW #16

I might as well apologize from the start.  I am about to dump 3 full days of meals on your lap.  It’s a bit much for one post, but my busy behind has been running around like a chicken with her head cut off the last few days and therefore there has been minimal computer time.  The good news is, this post is jam-packed with delicious and nutritious food that is sure to inspire you to eat clean.

So instead of wasting time on small talk today, let’s move straight to the grub, shall we?

Day 7

1.  First Thing:  Amazing Grass’s Amazing Meal mixed with Coconut Water-  After a whole week of beginning my mornings with a green drink, I am LOVING this new addition to my daily routine.  It really does get the day started on the right foot and its delicious to boot :)

2.  Breakfast: Naturally Sweetened Goat Yogurt–  I promised myself I would try a new flavor and this strawberry is delicious!  I think we have a tie between this flavor and the mango.  I am liking this idea of branching out…I wonder what I will try next?

3.  Lunch: Sprouted Tortilla with Goat Cheese and Mixed Veggies-  Definitely my favorite lunch so far.  It has been on the menu a lot the last week but I don’t mind a bit.  This time I topped it with some leftover veggies from the stir fry.  It was divine!

4.  Snack:  Amazing Grass Bar–  Even though I quickly fell in love with the Chocolate Amazing Grass bar, this Chocolate Peanut Butter has taken its place.  I scarfed it down in a matter of seconds.  I can’t wait to run to the store to stock up on some more.

5.  Dinner: Salmon and Veggie Kabobs-  I had never made kabobs in the oven before but since Freddie was gone on a business trip, and he is the ultimate grill man, I had to get creative.  Luckily they turned out great.  Although I owe all the credit to the amazing marinade.  You can’t go wrong when you are dousing fish and veggies in tamari, coconut oil, honey, rice wine vinegar, cilantro and sesame seeds :)  The combo is pure heaven.

6.  Snack:  Almond Milk Ice Cream–  When I read that I could enjoy a bowl of non dairy ice cream, I nearly flipped.  I have such a weakness for ice cream it’s not even funny.  Maybe we need to just straight up label it an addiction.  So I do my best to stay away from the parts of town where the 31 Flavors and Cold Stone’s are located.  I was also slightly doubtful that this non dairy ice cream could tickle my fancy…but it totally did.

Day 8

1.  First Thing:  Amazing Grass’s Amazing Meal mixed with Coconut Water-  I have officially started week 2 and I am feeling great about this fresh start.  I am also proud of myself that I finally remembered to use my reusable straw from Simply Straws.  Working on new habits in all areas of my life :)

2.  Breakfast: Avo-Banana Pudding with Berries-  Pudding for breakfast?  Yes, please!  Making up for all those times I wanted chocolate pudding for breakfast when I was a kid.  Although if I had asked my mom for this rendition, she would have gladly served it to me.

3.  Lunch:  Asian Salad with Fresh Tuna and Avocado-  Another fresh batch of tuna made, another fresh batch of tuna devoured. The nuts, the avocado, the salad dressing, all adds to the incredibly delicious experience that is my lunch.

4.  Snack:  Apple Slices with Almond Butter-  I really do love the fresh almond butter that you can make at the store.  It’s so much more nuttier and lot less pasty than what you buy in the jars.  I should rename this “Almond Butter with Apple Slices” as the fruit is merely a vehicle to shovel more almond butter in my mouth.

5.  Dinner: Kidney Bean Tostada-  It’s official, I am a refried kidney bean lover.  From dried bulk beans to pure bliss, I am so happy with the way these beans turned out.  It was definitely time intensive (12-15 hours of soaking, another 30 minutes of simmering before they were even ready to hit the skillet), but it was totally worth it.  I sautéed mine with garlic, green onions and bell pepper and also added in some fresh corn and cilantro.  Spread it on a sprouted tortilla and topped it with fresh veggies and avocado.  Yum, yum, yum!

6.  Snack:  Almond Milk Ice Cream-   Loving that I get to eat ice cream two days in a row.  Feels so naughty, but then again, it feels so nice.  I can’t say that it tastes like “real” ice cream, because it doesn’t, it tastes like Almond Milk Ice Cream, but I am an almond milk lover so it works out well.

day 91.   Amazing Grass’s Amazing Meal mixed with Coconut Water-  What makes Amazing Grass’s Amazing Meal so Amazing is that their greens are raw, organic and infused with delicious flavors.  Did I mention that they are vegan, Non GMO, Gluten, Soy and Dairy free too?

2.  Breakfast: Egg White Scramble-  Another delicious morning of veggie packed eggs.  I used an orange bell pepper this time and was loving the minor change.  Also, no tomatoes this time as I forgot to pick one up at the store last night :(  Although it was still a killer way to start the day.

3.  Lunch:  Spinach and Hummus Pita with Goat Cheese- This sandwich was super!  I tried it with some shredded goat cheese cheddar and was loving both the taste and texture.  Next time, I am going to add a handful of sprouts and maybe some grated carrot to the mix.

4.  Snack: Fruit Salad with Shredded Coconut-  Mangos, raspberries, blueberries, bananas and strawberries with a handful of coconut flakes…might as well take me to the Caribbean.  This fruit salad was everything I needed this afternoon and more.  Forget about anything else, I could easily live on fruit alone.

5.  Dinner: Halibut Burger-  I have never tried fresh fish in a sandwich or burger before.  But I love fish in tacos and figured a burger might be a similar experience.  These were out of this world delicious!  I started by cutting up the fish in small pieces and mashed it with a potato masher.  I added in some lime juice, egg, cilantro, green onion and seasonings and pan fried it with coconut oil.  I only wish Freddie was here to taste it.  This might even rival my turkey burger recipe.  Looking forward to sharing the recipe with you soon.

6.  Snack:  Piece of Dark Chocolate-  Need I say more?  Except that I didn’t eat the entire bar.  Just a few pieces.  It was just the right amount of sweetness to satisfy my after dinner dessert craving.

Now can you see why I haven’t had much computer time?  I have been too busy preparing and eating these amazing meals :)

Wanna join me in turning over a new leaf?  Check out Amazing Grass’s Two Week Challenge and commit this new year to creating a new you :)

*Full Disclosure:  Amazing Grass provided me with one bottle of Amazing Meal free of charge.  I was not paid to write this post. With exception of some of the factual information given about the various products, all opinions regarding the products are my own and 100% honest.

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What I Ate Wednesday #9

I just got home from an amazing birthday weekend.  I have to say, if this year is any reflection of all the good times we celebrated over the last few days, 30 is going to be pretty darn cool.  I am so grateful to my husband and the rest of the family for making this birthday one I will never forget.  Look forward to a blog post of our activities coming soon.  But for now, let’s focus on the food.

This month, Jenn from Peas and Crayons has us all excited about the yummy festive treats Halloween has to offer.  October seems like the perfect time to eat pumpkin for breakfast, lunch and dinner.  While I didn’t’ quite get the chance to fit it in to all of today’s meals, I was able to start my day off with a short stack of pumpkin pancakes smothered in butter and pure maple syrup.  Yum!

Breakfast:

Before heading home from our lovely mini-vacation, we made a stop at one of our favorite breakfast spots, Uncle Bill’s Pancake House.  I couldn’t help but start with a refreshing ice tea on such a warm morning.  My mom and I decided to split a short stack of pumpkin pancakes, a side of bacon and a veggie omelet (stuffed with spinach, onion, avocado and cheddar cheese).  Everything was delicious!  And the view wasn’t bad either…

After filling our bellies with quite the breakfast smorgasbord, we hit the road to run a few more errands.  Whenever we are in LA we have a list of things we must do.  One that tops the list is getting our nails done.  Freddie and I have been going to the same nail salon for years so whenever we are in town we like to indulge in a little pampering.  Before we knew it, a few hours had passed by and it was time for a snack.  We ran across the street to Starbucks to pick up some munchies and an iced beverage.

Snack #1:

While I was pregnant with Harper I got very familiar with this Cheese and Fruit Bistro Box.  It’s a great snack to pick up on the go and always satisfies.  Apparently Harper is still a fan because she pretty much ate all the cheese on her own.  I was able to snag a few bites of the brie to eat with the apples and chomped on a few nuts.  To wash it down, I decided to try a Very Berry Hibiscus Refresher, which I wasn’t too pleased with.  However, Freddie enjoyed it to the last drop.  Next time I’m sticking with my regular iced green tea.

After sitting on the freeway for over an hour in Sig Alert traffic, I was ready for some lunch.  We needed something that was convenient and easy so we settled on Baja Fresh.

Lunch: 

I just love these fish tacos.  The fish is light and flakey, the cabbage gives it just enough crunch to make it interesting and of course, what taco isn’t complete without a few slices of fresh avocado.  I paired it with a side salad and a few chips dipped in guacamole (not pictured).

I often find myself craving something sweet after such a flavorful lunch.  So during our car ride I cracked open a package of these chewy mango snacks to tide me over until dinner.

Snack #2:

They hit the spot and are by far the best dried mango I have ever had!  I am officially hooked.

We didn’t quite make it home in time for dinner so we did a quick sit down at Souplantation.

Dinner:

I love nothing more than a huge salad packed with everything but the kitchen sink.  I will throw pretty much anything in the mix as long as it qualifies as a fruit or vegetable.  The sweet potato was a great addition to the meal as well.  I actually ended up eating 3 more.  I just can’t get enough of baked sweet potatoes.

Road trips are always fun but finding a way to eat healthy on the go can be rough.  For the amount of running around we did today, I am pretty proud of most of my food choices.  The fact that we were able to steer clear of fast food drive-thrus is a huge success.  Thank God for smart phones and the ability to search for healthy and convenient restaurants in unfamiliar territory.

Now that we are home and settled and I am sitting at my computer typing up this post, I realized I needed one more yummy snack before I hit the hay.  So I grabbed some of Harper’s dried fruit and shoved a few handfuls in my mouth for good measure.

Late Night Snack:

If you haven’t tried these amazing toddler snacks, you are missing out.  This is a new flavor we picked up at Whole Foods this weekend but the Strawberry & Mango is fantastic too.  I am pretty much obsessed with these things.  And Harper likes them too (or at least that is what I am trying to convince my husband of so that I can continue to splurge on them at the grocery store…).

Your turn:  What are some of your favorite spooky snacks and healthy Halloween treats?  What are your tips for eating healthy on the road?  Looking forward to reading your responses :)

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Clean Eating: Round 2/Day 13

Before I got married, my brother and I had the pleasure of living together for a year.  Even though we were both adults at the time, learning how to navigate the world on our own, we never took each other too seriously.  Whether it was taking out the trash or doing the dishes, we turned everything into a game.  One of our favorite games to play was to see who could go the longest without putting on a proper pair of pants.  What I mean by that is, who could wear their pajamas for the most hours in broad daylight.  So on days like today, when I made it until 4pm before I got myself dressed to go to the store, I have a special sense of pride for wearing my jammies past the noon hour.  I am also reminded of the fun times my brother and I use to have :)

So now that you know all about my weekend fashion secrets, why don’t I go ahead and reveal my daily eats…

Breakfast:

3/4 cup cooked Bob’s Red Mill 10-Grain Hot Cereal, 1/4 cup Greek yogurt, 1 apple, chopped, and 1 cup unsweetened vanilla almond milk

Snack #1:

15 grapes

2 oz Swiss cheese

Lunch:

Herb and Tomato Cod: 1 cup tomatoes, chopped, tossed with 1/2 cup chopped parsley, 1 clove garlic, crushed, and 1 tsp olive oil placed on top of 4 oz cod and baked.  Served with 1 cup brown rice and 1 cup steamed broccoli.

Snack #2:

1/2 cup cottage cheese, 1 banana, sliced, 10 pecans, crushed

Dinner:

Mango-Pepper Stir-Fry: 4 oz sirloin steak, 1 sliced green bell pepper, 1/2 each red and yellow bell pepper, sliced and 1/2 peeled, pitted and sliced mango, sautéed in 1 tsp olive oil, 1/2 tsp peeled and minced ginger and 1 tsp soy sauce.

Highlights:  Dinner was definitely the highlight of the day.  Meat and mangoes make me a happy girl.

Lowlights:  No lowlights today.  Everything was palatable :)

Tomorrow is my last “official” day of clean eating as it is the last day of my structured meal plan.  My fridge and pantry are starting to look a little leaner.  I am looking forward to putting some of my favorite meals on repeat and trying out some new clean eating recipes as well.  Stay tuned for tomorrow’s wrap up post.

Hope you all enjoy your Sunday!

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Clean Eating: Round 2/Day 3 & 4

Food.  We all need it to live.  But what we choose to put in our mouths can either build us up or break us down.  Never before did I fully comprehend the mantra “you are what you eat” until I began this Clean Eating journey.  But with so many temptations out there, it can be hard to follow through with your best intentions.  That is why this meal plan is so helpful for me.  It keeps me on track by offering me a strict framework.  It also allows my body to detox from the yucky foods that I have enjoyed in the past.  And what I am finding is that the longer I go without those foods, the less I crave them and ultimately, the better I feel.  This meal plan has introduced me to cleaner versions of my favorite foods, helping me to make better choices in the future.  And the last few days have been a good example of this.  Check out what I have been stuffing my face with lately…

1.  Breakfast:  Peanut Butter Teff Porridge (Toast 1/2 cup teff on medium-high heat for 1 t0 2 minutes.  Add 1 1/2 cups water, reduce heat to a low boil and cook, stirring, for 20 minutes.  Combine 1/2 cup cooked teff with 1 banana, smashed, 1 cup unsweetened almond milk, 1 tbsp unsalted peanut butter and 1 tsp honey)

2.  Snack #1:  1 cup Cream of Tomato Soup, 1 oz mozzarella cheese

3.  Lunch:  Quinoa Confetti (3 oz chicken breast, chopped, 1 cup cooked quinoa, 1/2 cup steamed corn, 1/2 cup chopped tomatoes, 1 tsp olive oil and 1/2 tsp Italian seasoning)

4.  Snack #2:  2 cups cubed cantaloupe topped with 1/2 cup cottage cheese.

5.  Dinner:  Seafood Salad (4 oz bass, seasoned and broiled, over 2 cups each spinach and arugula, 1 cup chopped grape tomatoes, 2 slices red onion, 2 redskin potatoes, chopped and steamed tossed with 2 tsp red wine vinegar and 1 tsp olive oil.

Highlights:  It’s hard to pick one highlight today, since everything was so yummy.  But I am most excited about my new favorite grain.  Teff.  It made for a delicious breakfast and I am looking forward to learning new ways to prepare it!

Lowlights:  No lowlights today!  Everything was great :)

1.  Breakfast:  Melon Smoothie (1/2 frozen banana, 1 cup watermelon, 1 cup spinach, 1/4 cup Greek yogurt, 1/4 cup water, 1 tbsp vanilla protein powder) and 1 hard boiled egg.

2.  Snack #1:  15 Beanitos Black Bean Chips with 1/4 cup hummus.

3.  Lunch:  1 serving Italian Meatball Casserole served atop 3/4 cup cooked whole wheat penne and 1 cup each green beans, diced red bell pepper and diced Vidalia onion sautéed in 1 tsp olive oil.

4.  Snack #2:  Vanilla Nectarine Treat (1/2 Barbara’s Shredded Wheat biscuit, crushed, 1 nectarine, pitted and chopped, 1/4 cup milk, 1/4 tsp vanilla and 10 whole almonds, chopped.

5.  Dinner:  Asian Tofu Bowl (4 oz tofu, cubed, 1 zucchini, sliced, 1 carrot, sliced, 1 cup rice and 1 tsp soy sauce)

Highlights:  I am in LOVE with this Melon Smoothie.  I was a little hesitant at first because I am usually not a fan of melon flavored things (although I enjoy eating melon as is).  But this smoothie was A.MAZ.ING!!!  I will be making this over, and over, and over again.  And I’m lucky enough that it appears again on this meal plan.  Yay, me!

Lowlights:  No lowlights today either.  This meal plan ROCKS!

Whether it’s because I’m now considered a seasoned veteran or because I haven’t had to eat any canned salmon this time around, Clean Eating is no longer feeling like a sacrifice for me.  I am completely satisfied after every meal and don’t feel the least bit deprived.  This round is helping me to build the confidence I need to move forward with this new lifestyle and embrace change.  As long as I can come up with some Clean Eating desserts, life will be grand :)

 

 

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Red Snapper with Lemon

People always ask me how I find time to prepare home cooked meals with a toddler running around (trust me, it’s not as easy as it looks…).  My secret?  Choose recipes that are quick, healthy and delicious.  And this dish is a perfect example.

I became inspired to prepare this recipe after I received 2 lovely Meyer lemons and a fresh bunch of parsley in my box this week.  This dish has been on my “need to try” list for a while now.  And when I read that this meal could be ready in less than 20 minutes, I was sold!

What makes this dish super easy is that you simply season and bake the fish in the oven for 13 minutes.  While the fish cooked, I whipped up some mashed potatoes, and sautéed some swiss chard with shallots and chicken broth, and dinner was served in no time.

Ingredients

2 lemons

Cooking spray

4 (6-ounce) red snapper or other firm white fish fillets

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon black pepper

2 tablespoons butter, softened

1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme basil, and parsley)

Preparation

1.  Preheat oven to 425 degrees F.

2.  Cut 1 lemon into 8 slices.  Place slices, in pairs, on a rimmed baking sheet coated with cooking spray.  Grate remaining lemon to get 1 teaspoon lemon rind; set aside.  Reserve lemon for another use.

3.  Place 1 fillet on top of each pair of lemon slices.  Combine salt, paprika, and pepper; sprinkle evenly over fish.  Bake at 425 degrees F for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4.  While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

5.  Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired.

Recipe from Cooking Light Fresh Food Fast, Oxmoor House via MyRecipes.com

This dish is definitely a new household favorite.  The fish was super moist and full of flavor.  The herbed butter was a wonderful addition and a great idea I plan on incorporating into other dishes.  The hubby, who usually isn’t a huge fan of baked fish, gave it two thumbs up, and even asked for seconds!

In my house, it’s all about fast food.  And I’m not talking about the drive through.  There is nothing I love more than cooking food that is healthy and fresh with recipes that are quick and easy.  Having a busy home life doesn’t have to keep you from eating delicious home cooked meals.  The key is planning ahead.  True, I spend an inordinate amount of time on Pinterest, picking out and sorting through recipes that work for my current circumstances, but having a collection of great ideas that you can pull from helps to make meal planning a snap.

Your turn:  What are some of your favorite quick and easy meals?  Any tips or tricks on how to make dinner prep a simple and enjoyable task?  Looking forward to reading your responses :)

 

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Sole with Grapefruit-Thyme Butter

There is no secret that I have a weakness for the pairing of citrus and fish.  I have enjoyed halibut with navel oranges, tilapia with blood oranges, and now, sole with grapefruit.  Citrus has the ability to make fish taste magical, and it gets me going every time.

Last week my lovely girlfriend Lisa gave me a bag full of homegrown lemons and grapefruits that were freshly picked from her yard.  They were the juiciest and most fragrant bunch of citrus I had ever had the pleasure of tasting.  Beyond delish!  I couldn’t wait to get busy in the kitchen.

Freddie has been asking me to recreate this recipe for a while.  We tried it for the first time last year and it was an instant favorite.  Since Freddie doesn’t find grapefruits on their own very appetizing, whenever I receive grapefruit in my CSA box, I have to find new and creative ways to use them.  So far I have had success with two different grapefruit breads, and this delicious and healthy dinner option.  It’s always good to have a variety of recipes in your back pocket ;)

Ingredients

2 pink grapefruit

1 tablespoon olive oil

1 tablespoon butter

6 (3- to 4-ounce) sole fillets

Salt

Freshly ground black pepper

1/2 cup dry white wine

2 tablespoons rice wine vinegar

1 tablespoon grated fresh ginger

1 teaspoon chopped fresh thyme

6 tablespoons butter, cut into pieces

Preparation

1.  Grate zest from 1 grapefruit to make 1/2 teaspoon; set aside. Peel and section grapefruit, and set aside. Juice remaining grapefruit to make 1/4 cup juice; set aside.

2.  Heat oil and 1 tablespoon butter in a large skillet over medium heat. Sprinkle fillets with salt and pepper. Cook in batches, adding more oil if necessary, 2 minutes on each side or until done. Transfer to a plate, cover, and keep warm.

3.  Combine reserved grapefruit juice, wine, and next 3 ingredients. Bring to a boil over high heat, and cook until reduced to about 1/4 cup. Remove from heat; whisk in 6 tablespoons butter. Stir in reserved grapefruit sections and zest. Season to taste with salt and pepper. Serve fillets topped with Grapefruit-Thyme Butter.

Recipe from Coastal Living via MyRecipes.com

What I like most about this dish is how yummy and light it is.  I served it with a homemade rice pilaf which helped to soak up all that grapefruit and thyme butter.  Can we say divine?  I also roasted some broccoli and cauliflower for a lovely side of veggies.

Your turn:  What is your favorite way to enjoy grapefruits?  Any special tips or tricks?    

 

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Salmon with Coriander Rub and Lime Cream

When it comes to salmon, I tend to keep my distance.  I don’t have anything against it, it just isn’t necessarily my favorite choice for fish.  The strong flavor can be a bit overpowering sometimes, and to be honest, my attempts to find a recipe I love have all fell flat.  Until now :)

This past weekend one of my sorority sisters came to town to visit.  One of my favorite parts about having company is preparing home cooked meals for them.  And this weekend was no exception.

Since my girlfriend is a pescetarian, I was excited to try a new fish recipe.  I had a few different options I was thinking about experimenting with, but after she said salmon was her favorite it was easy to narrow it down.

When I arrived at the fist market I was blown away by how many different types of salmon there were.  I didn’t know where to start!  Luckily the man behind the counter was super helpful and suggested an Alpine King Salmon which turned out to be delicious.

Ingredients

1/2 cup coriander seeds

4 teaspoons cumin seeds

6 tablespoons extra-virgin olive oil plus additional for brushing

4 large garlic cloves, minced

2 3/4 teaspoons finely grated lime peel, divided

6 6-ounce skinless salmon fillets (each about 1 inch thick)

9 tablespoons sour cream

3 tablespoons fresh lime juice

Chopped fresh cilantro

Preparation

Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes.  Transfer seeds to medium bowl; cool.  Using mortar with pestle, grind seeds to medium consistency (not powder).  Pour seeds into 13x9x2-inch glass baking dish.  Add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel.  Whisk to blend.  Add salmon to oil-spice mixture in dish.  Turn to coat.  Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.

Position rack in top third of oven and preheat to 450 degrees F.  Brush heavy rimmed baking sheet with oil to coat.  Working with 1 fillet at a time, brush off excess spices to leave thin coating.  Arrange fillets on prepared sheet, spacing 2 inches apart.  Sprinkle with salt and pepper.  Roast fillets until just opaque in center, about 7 minutes.

Meanwhile, whisk sour cream, lime juice, and remaining 3/4 teaspoon lime peel in medium bowl to blend.  Season lime cream to taste with salt and pepper.

Arrange fillets on plates.  Sprinkle each generously with chopped cilantro and dollop of lime cream.

Recipe from Bon Appetite

My original inspiration for this recipe came from Sarah at Anything But Academia.  I swoon over the delicious meals she makes all while working her way through med school.  Talk about being a super rock star!  So thanks Sarah for introducing me to my new favorite fish recipe :)

I choose to serve this dish on top of some green rice with a side of roasted broccoli and cauliflower.  The green rice was a nice complement to the coriander flavor of the fish and the sweetness of the roasted vegetables rounded out the meal.  My company was more than pleased with the dinner, which always makes me feel good.  Mission accomplished!

So now that I am a salmon convert, any favorite recipes you want to share with me?

 

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Citrus Crusted Tilapia with Blood Orange Salsa

I went to the market today with my list in hand.  I was all ready to make Blood Orange Beef Stew with Butternut Squash for dinner.  But after walking up and down the aisles a few times I wasn’t able to find all the ingredients I needed for the recipe.  I could have gone to another store (which I quite often do when I grocery shop), but I wasn’t really in the mood to drive all around town.  So I came to realize that my beef stew wasn’t meant to be and that in fact this tilapia recipe was calling my name.

Citrus Crusted Tilapia

Ingredients

4 fresh tilapia filets

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup panko bread crumbs

1/4 whole wheat flour

1/3 cup seasoned bread crumbs

the zest of 2 blood oranges, 1 lime and 1 lemon

pinch of salt

2 egg whites, lightly beaten

Preparation

Preheat oven to 425 degrees F.  Lina a baking sheet with aluminum foil, place a wire rack on top, and spray the wire rack with non-stick spray.  In a large bowl, add bread crumbs, flour, citrus zest and pinch of salt.  In another bowl, lightly beat egg whites.

Season each piece of tilapia with salt and pepper.  Dip each piece of tilapia in beaten egg whites, then coat with citrus breadcrumbs, pressing to adhere.  Place on a wire rack and spray lightly with non-stick spray.

Bake for 15-18 minutes, or until breadcrumbs are golden.

Blood Orange Salsa

Ingredients

2 blood oranges, peeled, segmented and chopped

1 mandarin, peeled, segmented and chopped

2 tablespoons diced red onion

1/2 jalapeño diced

2 tablespoons freshly chopped cilantro

pinch of salt

Preparation

Combine all ingredients together and mix.  Let sit for 30 minutes so the flavors marry.

Tilapia recipe from How Sweet It Is, Salsa recipe slightly adapted from Perry’s Plate via How Sweet It Is

This is the first time I have ever breaded fish and baked it in the oven (guess I have been living under a rock…).  It came out crispy and moist.  Plus, there was virtually no clean up (which always makes my husband happy since his chore is to wash the dishes…I cook, he cleans).

I served the fish with a side of Cilantro Lime Rice (recipe to come tomorrow) and some roasted asparagus.  This dish reminded me a lot of my Halibut with Oranges with a twist.  There’s something about the marriage of fish and citrus that truly is a match made in foodie heaven.

After indulging in my meal and enjoying every bite, I feel guilty that I ever rated this option second best.  This was a super-duper home run.  Not only were the flavors explosive, but this recipe is healthy, light and easy to make.  It’s meals like this that make my fancy pants dance!

 

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Halibut with Oranges

I love to eat fresh fish.  I am extremely lucky to live in a town where I can run to the local fish market and purchase fish that was caught 30 minutes before. And that is just one of the many reasons why I am grateful that I live near the ocean.

When I was pregnant with Harper, fish was what I craved the most.  I pretty much ate it whenever I had the chance.  But ordering fish at a restaurant can be expensive.  So I love when I find fish recipes that are simple enough to prepare at home but have that fancy restaurant flair to them.

But cooking fish wasn’t always that easy for me.  The hardest part came when it was time for the dreaded flip.  Because most fish is very delicate and becomes flaky as it cooks, it can sometimes fall apart when you attempt to turn it.  So I was very grateful when my brother introduced me to this fish spatula.

It has saved many a fish from crumbling in the pan.  And has quickly become my favorite spatula period.  I can’t believe I ever lived without it!

Ingredients

3 navel oranges

2 tablespoons olive oil

1 1-inch piece ginger, thinly sliced

4 6-ounce pieces halibut, skin removed

Kosher salt and pepper

1/2 teaspoons ground cumin

1 bunch scallions (white and light green parts), thinly sliced

1/4 cup fresh cilantro, roughly chopped

Preparation

Cut the oranges in segments, removing the surrounding membranes.  Squeeze the membranes over a bowl to catch their juices.

Heat the oil in a large skillet over medium heat.  Add the ginger and cook, stirring occasionally, for 2 minutes.

Sprinkle the halibut with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the cumin.  Cook for 4 minutes.  Turn, add the scallions and oranges with any liquid, cover and continue cooking until the fish is the same color throughout and flakes easily, 4 to 5 minutes.

Divide the fish amount individual plates.  Spoon the oranges and sauce over the top and sprinkle with cilantro.

Recipe slightly adapted from Real Simple

This recipe suggests you serve the halibut with angel hair pasta, but I always like to use basmati rice instead.  Although tonight I happened to have some leftover rice from our chinese take out, so I went ahead and used that.  I like to include a side of roasted asparagus as well.  The crunchiness of the asparagus is a nice compliment to the lightness of the fish and makes for one delicious and healthy meal!

 

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