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Archive for the ‘Fish’ Category

Baked Tilapia w. Mango Watermelon Salsa


Going along with my watermelon post from yesterday I thought I would feature another post that would be helpful in case you had extra watermelon.

This recipe is also really healthy as well as cheap. Whenever mangos are on sale I pretty much buy the entire selection that they have there. I LOVE mango, it’s my favorite fruit and I will put it on and in everything I eat for the week.

Tilapia is also a great fish to keep on hand in your freezer. It takes barely any time to thaw as well as to cook. This meal is quick, cheap and healthy. You really can’t go wrong. Unless you don’t like fish, mangos or watermelon, then I don’t know what to tell you besides trading in your taste buds for upgraded versions J (more…)

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Thai Coconut Grilled Mahi Mahi


This dish is delicious specifically for warmer nights because of the lightness of Mahi Mahi as well as using the bbq. I wanted to make fish recently because I’ve been feeling like I’ve been eating/making a lot of meals on the heavier side. So this was a great way to spice up my week!

I made two kinds of rices (brown and jasmine) unfortunately everyone chose the brown to be stupid LA healthy but I had spin in the morning so I went crazy and helped myself to an awesome portion of the creamy white rice goodness I made and man this dish was great!

Mahi Mahi isn’t something I can make for large groups all the time because it’s not the cheapest of the fishes, but I couldn’t resist. I saw this recipe on www.epicurious.com , a great database of recipes from mostly food magazines such as Bon Appetite, Gourmet and Self. I, of course, had to make some tweaks to the recipe to make it more of my style as well as bringing it up to THATSZOGOOD standards. I am extremely satisfied with this dish and would make it again and again, but maybe next time add more Serrano chiles for more of a kick

Adapted from: http://www.epicurious.com/recipes/food/views/359709?mbid=ipapp

Serves 8-10 people.

Ingredients:

2 Cups unsweetened coconut milk

3 Limes – Juiced

3 Tbsp. minced peeled fresh ginger

5 garlic cloves, pressed

2 tbsp. fish sauce

2 -3 minced seeded serrano chile

4 large basil leaves chopped

4 tablespoons chopped fresh cilantro, divided

4 tablespoons minced green onions, divided

Mint for garnish (optional)

8 6-ounce mahi-mahi fillets

*I also made a lb. of shrimp using some of the sauce,  skewering them and throwing them on the BBQ and there was still plenty of sauce left for the Mahi Mahi… just in case you have some foodies like I do that don’t like Mahi Mahi.
Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add serrano chiles, boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Season sauce with salt and pepper.
Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish and baste while cooking. Once fish is done cooking , transfer to a serving plate and top with the sauce. Keep some sauce on the side for people who want to add it to their rice.  Sprinkle with remaining cilantro, green onions and mint.

*tastes great with Siracha sauce (pictured on top)

Serve with Coconut infused Jasmine Rice and Asparagus baked in lemon(recipes to follow)

Coconut infused rice

  • 1 cup jasmine rice
  • ½ cup coconut milk
  • 1 ½ cups water

 

Combine in a medium sauce pan and heat until it boils. Once boiling reduce heat to simmer and cover for 15 -18 minutes (until you can’t see any more water in the rice). It will seem sticky due to the coconut milk and tastes amazing!

Asparagus baked in Lemon

  • 1 Bunch of asparagus
  • 1 Lemon
  • Sea Salt
  • Olive oil spray – I use my handy dandy Misto 9can be found at Bed Bath & Beyond)

 

Preheat oven to 375 Degrees

Spray a square glass baking dish with olive oil and lay the asparagus flat. Squeeze the whole lemon on top and sprinkle with sea salt and combine.

Bake for 15 minutes or until crunchy and not overly mushy.

Mustard Crusted Salmon


Ingredients:

  • Salmon
  • Mayo
  • Dijon Mustard
  • Cornflake Crumbs

I made this recipe for a recent Hanukkah dinner I had at my place where I had to feed 21 people and there was barely any leftovers. It’s something I can’t give exact measurements for because it all depends on the size of the fish. I had a 3.15 lb. piece of salmon, but most people wouldn’t be feeding their family with such a large piece.

Growing up this recipe was very common in our household, even though at the time I didn’t really like salmon. This was the only salmon I would have a piece of because it was just that good. My only complaint is the smell that consumes my apartment while it bakes. I’m convinced salmon takes about a week to get out of my apartment which is why I can only make it when my roomie is gone.

The mustard paste gives it this great tangy flavor that pairs nicely with the sweetness of the cornflake crumbs and the buttery taste that I find salmon has because of how fatty it is.

To make this salmon:

Preheat the oven to 375 degrees

Lay the fish on a baking sheet lined with foil. In a separate bowl I combined about ½ cup mayo (maybe a little more) and then added ¼ cup of the Dijon mustard. This is when you taste the mixture for yourself and see where you would like it to go. If you want a mustardy flavor add more mustard, you can’t really screw this one up that much.

After you make the mustard paste, cover the salmon with a layer and if you find it’s not enough make more, it will take two seconds. Once you’re done with that layer sprinkle a thick layer of the breadcrumbs all over the fish.

Place in the oven for 20 – 25 minutes depending on how thick the fish is. 25 minutes was perfect for my fish and it came out crunchy and delicious, with the perfect balance of smoothness of salmon combined with the tartness of the mustard.

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