Posts from the ‘Fish’ Category

Stacey’s Veggie and Tilapia Bake

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This is one of Stacey’s specialties and one of my favorites. She starts by sauteing a large white onion chopped up, two garlic cloves diced and a handful of baby carrots chopped. She cooks these in olive oil and a little bit of lemon juice until they’re soft. She then puts 2/3 of this mixture in the bottom of a baking dish along with some olive oil. Then, she’ll sprinkle some seasonings on top of them: cumin, salt and pepper and some creole seasoning to give it a special “zing.”

On top of 2/3 of the veggies and seasoning, she places 4 tilapia filets and then puts the extra third on top of the fish. She put a few slices of tomatoes, zucchini and lemons on the top of that. Then, she adds more of the same seasoning mix because tilapia can be a bit bland.

Then she covers the whole dish with foil and bakes it at about 375 degrees for 12 minutes. Keep an eye on it as Stacey often improvises when it comes to the temp and time in the oven. 🙂 You just want to make sure the fish is cooked. When it’s flakey and opaque it’s ready to serve up and enjoy!

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Travel-Inspired Skinny Shrimp Curry

So, we’ve been traveling to places near and far (Perhaps not coincidentally I just typed “fat” instead of “far” 🙂 )- from Florida, to Michigan, to Chicago and most recently to northern England. We enjoyed some amazing food in all of these places. While in England, we had the most amazing curry. After returning home, I tried to recreate it in a… ahem… healthier form.  Ok, so the skinny/IndianA version definitely wasn’t as good. It was still tasty though and helped remind us of being out exploring the world. I followed this recipe mostly. I didn’t have cardamom pods so I used 1/2 teaspoon of ground cardamom instead. Instead of using coconut milk, I used soy milk and a teaspoon of corn starch. It made the sauce a little thin, but the flavor was still spot on. I would cut the lime juice called for in the recipe in half and add a jalapeno. Also, make sure your spices are new/fresh.

Here’s what it looked like cooking:

Skinny Shrimp Curry

Skinny Shrimp Curry

Instead of the delicious basmati, I served it over brown rice- still yummy AND good for you, people! I finished it off with a wedge of lime. Oh, and be careful not to eat the cloves and allspice nuggets!

Skinny Shrimp Curry

Skinny Shrimp Curry

White Roughy, Brussels Sprouts and Tomato Bake

White Roughy, Brussel Sprouts and Tomato Bake

White Roughy, Brussel Sprouts and Tomato Bake

Stacey whipped up this phenomenal dish this week for Valentine’s Day. It was one of my absolute favorites she’s ever made. She marinaded the white roughy in olive oil, lemon juice, honey, brown sugar a generous portion of red pepper flakes and some Amish seasoned fish salt I picked up in Shipshewana, Indiana (any fish salt or seasoning mixed with salt would probably work as a replacement for the Amish seasoned salt). Then, she sauteed onions, garlic and fresh rosemary in olive oil with more of the  Amish seasonings and red pepper flakes. She added the halved fresh brussels sprouts to the onions about half way through. Then, she coated the bottom of a casserole dish in olive oil and fresh thyme, and then put the sautee-mix in the bottom of the dish. She laid the marinaded fish on top, covered the whole thing with tin foil and baked it at 375 for 10 minutes. She removed it at the 10 minute mark, took the tin foil off and added tomato slices to the top of the fish and put everything back in for another 5 minutes uncovered because it was pretty moist. Then, pair it with a chilled bottle of Prosecco and VIOLA: a tasty, healthy delicious dinner for two!

Soy Ginger Salmon with a Yam and Kale Salad

Soy Ginger Salmon with a Sweet Potato and Kale Salad

Soy Ginger Salmon with a Sweet Potato and Kale Salad

We had some frozen salmon we needed to use up so recently we baked a couple of filets after marinading them in garlic, ginger soy sauce, brown sugar and olive oil for a few hours. We just put the marinade down in the baking dish, put the salmon in and covered it with foil. We baked the fish at about 375 for 12 minutes. The time it takes to cook will, of course, depend on how thick the cut of salmon is.

We also made a nice side dish of yams, kale, onions and red wine vinegar. We pretty much followed the recipe exactly. We had dried thyme instead of fresh thyme so we substituted that instead. The salad was really good. We definitely want to make it again sometime!

Simple Shrimp and Broccoli Stirfry

Simple Shrimp and Broccoli Stirfry

Simple Shrimp and Broccoli Stirfry

We have been abnormally busy with school and work lately and have thus taken some help with our cooking- not making everything from scratch. With this basic stirfry we got our help from store-bought stirfry sauce. We used a garlic, green onion teryaki sauce. It was fabulous and we will definitely use it again! The veggies though, were all fresh. We included onions, garlic, ginger, shitake mushrooms, red bell peppers and broccoli.

Simple Broccoli & Shrimp Stirfry

Simple Broccoli & Shrimp Stirfry

We started by sauteing the onions, garlic, ginger and broccoli. Then, we added the bell pepper and the mushrooms last. We also added some (already cooked) shrimp when the veggies were almost soft. Over-cooked shrimp would have been the one way to ruin this one, I think. We added the sauce right after the shrimp.

Simple Broccoli & Shrimp Stirfry

Simple Broccoli & Shrimp Stirfry

We served the finished product over brown rice. It was a delicious, healthy, and most importantly, easy  way to cook up a week-night dinner.

 

Lip Smacking Fish Pockets

Lip-Smacking Fish Pockets

Lip-Smacking Fish Pockets

Tonight, Stacey and I collaborated to create a delicious poached tilapia in foil pockets. We first covered the foil in olive oil, red wine and herbs including basil and rosemary. Then, we put down some chopped onion and garlic. We laid the fish filets down and topped them with olive oil, salt and pepper before closing up the foil pockets.

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We put the pockets in the oven at 400 degrees for about 7-10 minutes or until the fish is cooked through.

As a side dish, we sautéed some shiitake mushrooms, red bell peppers, onions, garlic, rosemary, sliced tomatoes and fresh spinach. To this, we added some salt, pepper, dried oregano and worcestershire sauce. We cooked the veggies in a wok in olive oil until everything was al dente. The final product was amazing, delicate and healthy!! Oh, we also paired it with a bottle of ‘The Show’ Malbec (yum!!)

Trout in Citrus and Brown Sugar Sauce with Broccoli

Trout in Citrus Brown Sugar Sauce with Broccoli

Trout in Citrus Brown Sugar Sauce with Broccoli

Stacey made this delicious plate of food tonight for dinner. She baked the trout after marinating it in her delicious brown sugar, lemon juice and olive oil fish marinade. She baked it 375 for 15 minutes or until was is flaky in the middle. The broccoli was sauteed in a wok with olive oil, seasoned with salt and pepper and topped with shredded parmigano-regiano cheese. The whole thing was pretty easy- or at least she made it look that way- and amazingly tasty. Also, the whole meal added up to about 491 calories!