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Lynsey Lou's

Enjoying Life One Bite at a Time!

Fish

Fish Tacos with Chipotle Mayonnaise

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I am a sucker for Mexican food.  We have Mexican food, of some sort, at least once a week.  Tacos seem to be my “go to” when we enjoy Mexican food at our house.  They are easy, full of meat, cheese and veggies and can be made in about 20 minutes.  While I do love traditional style tacos that include marinated steak that is grill perfectly and is so tender, I do enjoy seafood style tacos too.  We’ve enjoyed our fareshare of fish and seafood tacos.  There are just so many options out there; not only of types of fish and seafood but seasonings, marinades, sauces and cheeses.  The options are endless.

I love fish; it’s delicious and cooks up so quickly, making it a perfect option for those busy weeknights.  This tilapia cooks in about 5-6 minutes.  That’s it.  5-6 minutes until you’re ready to put your meal on the table.  The rest is a matter of layering and building the tacos. 

While I love a lightly fried piece of fish and the crispy texture it brings to any dish, this fish is prepared a little differently.  This fish is lightly seasoned and sauteed in a little butter.  This allows the fish to remain light while taking on a little of the butter flavor.  The fish is then lightly broken up and placed on a fresh, soft flour tortilla then topped with fresh crunchy red cabbage, juicy ripe tomatoes, buttery avocado and then topped off with that spicy chipotle mayonnaise.

These tacos hit all the notes.  There’s crunchy, crispy, buttery and a little spice.  When biting into these tacos you instantly get the heat from the chipotle mayonnaise but it’s immediately cut by the cool tomatoes, light buttery fish and the fresh cabbage.  These were a cinch to make and I believe these went from stove top to table in about 15 minutes; that includes the chopping and mixing of the sauce.  Now you can’t beat that for a delicious and well-balanced meal.  These tacos are amazing, they are filling but incredibly light so you’re not left feeling weighed down.  Eat them by themselves or serve with cilantro-lime rice and garlic-jalapeno black beans.     

Fish Tacos with Chipotle Mayo

Ingredients:

For the tacos-
1 Pound tilapia fillets, cut in half lengthwise
1/2-3/4 Tsp Kosher salt
1Tsp Freshly ground pepper
1 Tsp chili powder
Juice of 2 limes
4 Cloves garlic, minced
2 Tbsp unsalted butter

For the chipotle may-
1 Cup mayonnaise
1/4 Cup Greek yogurt
1 Tbsp + 1/4 Tsp chipotle paste
1 Tbsp freshly squeezed lime juice
2 Cloves garlic, finely minced

To assemble-
8 Flour tortillas
1 cup shredded red cabbage
2 Avocados-halved, seeded, peeled and diced
2 Roma tomatoes, seeded and diced
3 1/2 Tbsp fresh cilantro, roughly chopped
Chipotle mayonnaise-recipe follows

Directions:

For the mayonnaise-
Combine mayonnaise, Greek yogurt, chipotle paste, lime juice and garlic in a small bowl and whisk to combine.  Taste, adjust seasonings if needed.  Place in the refrigerator until ready to assemble tacos.

For the tacos-
Combine salt, pepper and chili powder in a small bowl and stir to combine.  Season fish with the salt chili mixture.  Place seasoned fish in a shallow bowl or baking dish and squeeze lime juice over the fish.  Evenly distribute the minced garlic over the fish fillets.  Cover with plastic wrap, place in refrigerator and allow to marinate for about 15 minutes. 

When ready to cook the fish, place butter in a large skillet and place over medium heat.  Once the butter has melted, add the tilapia fillets and cook, flipping once.  Cook until golden brown, about 2-3 minutes per side.

Remove cooked tilapia from the pan and place on a plate.  Using a fork, gently break the fish into pieces.

To assemble-
Place fish in the center of the tortillas.  Top with cabbage, avocados, tomatoes, cilantro then drizzle with chipotle mayonnaise.  Enjoy!

Recipe source: adapted from Damn Delicious

Baked Halibut with Chorizo Butter

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I saw this recipe on Climging Grier Mountain back in April, and from the moment I saw it I knew I had to make it.  Flaky fish over creamy polenta, topped with spicy, rich chorizo butter.  Yes please!  I can’t tell you how many times I’ve had this recipe on my menu, and for some reason or another each and every time I’ve planned to make it I haven’t been ablt to.  Well, all that finally changed about a week ago.  I had everything I needed to make this recipe! Halibut? Check. Arugla? Check. Cheesy, creamy polenta? Check. Chorizo? Check. And butter? Having this on hand is never an issue, so check! 

I set out in the kitchen and fired up my stove top and started preheating my oven.  I started on my polenta and got that well on it’s way.  Once the polenta was doing it’s thing I prepared the fish and popped them in the oven.  Then it was time to start on the chorizo butter.  I think I was actually most excited about this element of the recipe.  I love love love chorizo and the hint of spice it brings to any dish.  And butter.  Well, butter just makes everything better.  I couldn’t wait to combine this sauce and taste the goodness of the rich, buttery sauce that was seasoned with the spicy chorizo!  Oh my!

Can we talk about the chorizo butter for just a second?  This chorizo butter is incredibly simple to put together.  No special tools or techniques needed.  It’s a simple process of melting cubes of butter, slowly, in the same pan the chorizo was cooked in (to get all that great chorizo flavor in the actual butter base), then once all the butter has been melted, the chorizo is added and stired into the butter.  The simple, yet flavorful sauce is done and then ready to adorn that beautiful piece of fish…or whatever else you decide to top off.

So back to the recipe.  Once the assembly of this meal started, I could hardly contain myself.  I was giddy with excitement.  A base of creamy, smooth polenta, topped with peppery, fresh arugula, followed by a beautiful piece of flaky halibut, then it’s all topped off with that buttery, perfectly seasoned chorizo butter.  Folks, can I tell you.  It was love at first bite.  Each and every element worked together and complimented each other beautiful, just making an explosion of flavor and textures in your mouth.  This meal is filling and perfect in every way.  Next time you need an impressive dish to entertain guests with, or a meal to make your hunny feel special then look no further.  This is the meal for you!     

Baked Halibut with Chorizo Butter

Ingredients:

for the fish-
4 (6oz) halibut fillets
1 Tbsp olive oil
salt and pepper
2 Cups polenta, cooked
2 Cups arugula

for the chorizo butter-
10 oz chorizo
1 1/2 Sticks (12 Tbsp) unsalted butter, cubed

Directions:

For the fish-
Preheat ove to 400.

Spray a baking sheet with non-stick cooking spray.  Place the halibut fillets on the prepared baking sheet.  Drizzle each fillet with a bit of olive oil and season with salt and pepper.  Place halibut in the preheated oven and bake for 13-15 minutes, or until golden brown.

For the chorizo butter-
Place a skillet over medium heat to preheat.  Place the chorizo in the preheated pan and cook for 5-7 minutes, until fully cooked.  With a slotted spoon, remove the chorizo from the pan and set aside.  Return skillet to low heat, add a tablespoon of water and gradually add the cubes of butter, gently whisking to combine.  Once all the butter has been added and is melted, return the chorizo to the pan and stir to combine.  Remove the mixture from the heat. 

To assemble-
Divide polenta evenly among four shallow bowls, about 1/4 cup of polenta in each.  Top the polenta with 1/4 cup of arugula, followed by the halibut fillet.  Ladel desired amount of chorizo butter over each fillet.

Recipe source: Climbing Grier Mountain
                         Chorizo butter originally from Food & Wine Magazine

Caribbean Jerk Salmon Bowls

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It’s officially Spring, Ya’ll!  March 20, 2013 is the very first day of spring!  Are you excited?  Hello sunshine, where have you been all of these cold, snowy and rainy months?  Hello mid 70’s, crisp air, light breezes and slightly chilly nights.  My how I’ve missed you.  It’s roll down the windows, sit on the patio, open the windows in your house type weather.  I love it! 

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it’s packed full of all of the beautiful colors that come around when Spring finally shows it’s lovely face.  Pink, yellow, green and hints of purple.  Yes, this bowl is as pretty as a picture…but tastes so much better than any picture ever would! 

This is one of those meals that has it all.  Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy.  It’s packed full of flavor and texture and it’s a meal that’s layered with flavor.  It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper.  The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone.  The salmon is broiled to perfection, and remains delicate and moist.  The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa.  This salsa is out of this world.  The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro.  Truly amazing.  With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.

This recipe is spring and summer in a meal.  It encompasses all of the bright, fresh flavors we’re all so accustomed to eating in the spring and summer and combines them perfectly in a single dish.  It’s delicious, full of flavor, light, refreshing and a cinch to pull together.  While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing.  The next time I make these, and it will be very soon, we’ll enjoy the mango and avocado salsa, produce permitting! 

So what are you waiting for?  Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!         

Caribbean Jerk Salmon Bowls

Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper.  Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray.  Place the salmon on the foil.  Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes.  Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine.  Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine.  Season with salt and allow to rest for at least 20 minutes before serving.  Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

Grilled Coconut-Lime Tilapia Tacos with Kiwi Salsa

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I think I may have a problem, an addiction, to be quite clear.  I think am addicted to fish tacos.  I don’t know what it is about them but I love them and I quickly save every fish taco recipe I come across.  Now that I have that off my chest, I will now say that I have yet another fish taco recipe!  And boy, oh boy, it is good. 

These tacos are, in one word, amazing.  Fish tacos are almost a fushion food.  A mix of the traditional Mexican taco, and seafood.  And it works.  This fushion makes for a wonderfully filling meal, full of flavor and it doesn’t weigh you down.  The name alone is enough to real you in and transport you to your own private island.  If the name doesn’t do it then one bite of these will send you into paradise!

The tacos are given a slightly tropical flavor by starting out in a marinade of coconut milk, lime zest and a few other seasonings.  After soaking in this marinade for at least a couple of hours the fish is then grilled until flaky then placed on a warmed flour tortilla.  If that isn’t enough to get your taste buds going, the fish is then topped with a sweet, and slightly spicy salsa made with kiwi, jalapenos and cilantro, just to name a few things.  This salsa is delicious alone, but really completes the taco and adds a bright, and fresh flavor to the dish.  To finish assembling the taco add fresh avocado, lettuce, freshly squeezed lime juice and more cilantro (can you ever have too much cilantro?) and get ready to be transported to a happy place!        

Grilled Coconut-Lime Tilapia Tacos
*Kiwi salsa recipe follows

Ingredients:

6 Tilapia filets
1/3 Cup coconut milk
1 Tsp freshly grated lime zest
3 Cloves garlic, minced
1/2 Tsp salt
1/2 Tsp pepper
Whole wheat tortillas

Optional toppings: avocados, shredded lettuce, cilantro

Directions:

Combine coconut milk, lime zest, garlic, salt and pepper in a storage bag or shallow container and stir.  Add the tilapia filets, seal the bag or container, and give a gentle shake to coat.  Place in the refrigerator and all to marinate at least 2 hours before cooking, or up to 24 hours.

Preheat grill, or grillpan, to medium-high.  Once the grill is preheated, lightly spray with non-stick cooking spray and add tilapia.  Cook for 3-4 minutes per side, until fish flakes with a fork. 

To assemble, place shredded lettuce on a warmed tortilla, top with flaked fish, avocado, fresh lime juice, kiwi salsa and cilantro.  Enjoy!

Simple Kiwi Salsa

Ingredients:

4 Kiwi fruit, peeled and chopped
2 Tbsp red onion, finely chopped
1/2 Jalapeno, chopped
3 Tbsp cilantro, chopped
1 Tsp lime zest
1/2 Tsp lime juice
Salt and pepper, to taste

Directions:

Place all ingredients in a bowl and mix to combine.  Cover and chill until ready to serve.

Recipe source: barely adapted from How Sweet It Is

Fish Tacos with Lime-Cilantro Crema

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While the rest of the country is getting bombarded with harsh, winter storms we are enjoying weather with temperatures in the upper 60’s to mid 80’s.  Yes, I had to check the calendar a time or two to see what month we were actually in.  Some people, I’m sure, are still enjoying the cozy, comfort foods of winter but I am opening my arms to welcome spring and all of the light, fresh and flavorful foods that come along with it.  I am so excited, we just planted the first plants of the season in our garden!  I can’t wait to use all of the fresh fruits and veggies that we’ll have in a matter of months.  You just can’t beat fresh vegetables straight from the garden!

So with that, I present to you the first of many spring and summer inspired meals, fish tacos with cilantro-lime crema.  As I stated previously, I was a little slow jumping on the fish taco bandwagon, but I’m on now and loving every fish taco I sink my teeth into.  There are so many recipes for fish tacos that are floating around and they all look and sound delicious.  From baked to fried and everything in between, there are so many fish taco recipes you are sure to find one that fits your taste perfectly.

These tacos are packed full of taste and flavor, they are so incredibly filling but they don’t leave you feeling weighed down once you finish.  The sauce starts off by mixing together mayonnaise and sour cream then add cilantro, lime zest and juice and green onions.  I love, love, love cilantro and this sauce is full of that earthy, bright herb.  The lime juice not only lends a tart flavor that compliments the cilantro but helps to thin the sauce a bit which makes it easier to apply.  The fish is seasoned with a mix of spices which bring a nice spicy flavor which is cut by the cool citrus sauce.  A bed of cabbage not only brings some more veggie power but also adds more texture to the dish.

These tacos are a new favorite, Spencer has already asked for these to be put back on the menu as well as make them part of the regular rotation.  I loved the mix of spice topped with the creamy, citrus cilatro sauce.  This was a simple meal that was quick enough for a week night but perfect for entertaining as well.  If you’re looking to try fish tacos for the first time or looking for a different recipe full of fresh flavors, look no further.  These are sure to please crowds of all ages!

Fish Tacos with Cilantro-Lime Crema

Ingredients:

For the sauce-
1/4 Cup (about 3) green onions, thinly sliced
1/3 Cup fresh cilantro, chopped
3 Tbsp low-fat mayonnaise
3 Tbsp low-fat sour cream
Zest of 1 small lime
Juice of 1 small lime
1/8 Tsp garlic powder
Salt and fresh ground pepper, to taste
Dash red pepper flakes

For the fish-
1 Tsp ground cumin
1 Tsp ground corriander
1/2 Tsp smoked paprika
1/4 Tsp ground red pepper
1/8 Tsp salt
1/8 Tsp garlic powder
1 1/2 Pounds mahi mahi fillets (or any other white fish)
Cooking spray
8 (6inch) Flour tortillas
2 Cups cabbage, shredded

Directions:

For the sauce-
Combine green onions, cilantro, mayonnaise, sour cream, lime zest and juice, garlic powder, salt, pepper, and red pepper flakes and mix to combine.  Cover and refrigerate until ready to serve.

For the tacos-
Preheat oven to 425.  Line baking sheet with foil, spray liberally with non-stick cooking spray and set aside. 

Combine cumin, corriander, paprika, red pepper, salt and garlic powder and mix to combine.  Sprinkle spice mixture evenly over both sides of fish and place on prepared baking sheet.  Bake for 13-15 minutes or until fish flakes easily.  (If fish is thin, check after 8-10 minutes)

Break fish into pieces with a fork.  Heat tortillas according to package directions, if desired.  Divide fish evenly among tortillas, top with cabbage and crema and serve immdediately.

Recipe source: Slightly adapted from Cooking Light, December 2006 via Prevention RD

Fish Tacos with Fresh Salsa

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Fish tacos have been and still are one of the “hottest” and most popular food trends.  Although they are one of the most popular foods around right now, I have yet to have them.  I’ve had shrimp tacos and scallop tacos but no fish tacos.  Well, all that changed the other night when I made these fish tacos and they were delicious, the only disappointing thing about this is the fact that I waited so long to try these.  The batter wasn’t too heavy, it was just enough to coat them without makeing a thick batter.  Frying the fish crisped the batter while leaving the inside nice and light and flakey; and filling the taco with fresh salsa and lettuce was the perfect combination and made the dish complete.

These tacos are perfect for a quick weeknight meal that is full of fresh and light flavors.  This salsa is the perfect recipe to utilize all the fresh summer vegetables that are coming out of the garden now.  This is also the perfect recipe to use fresh caught fish if your or your hubby loves fishing (both Spencer and I love fishing, and Tucker is a pretty big fan too)! 

Tucker and Spencer with Tucker’s first fish.  Thanks to our wonderful friends who invited us out to their house to fish and have a fish fry!  Love ya’ll bunches and Tucker had a blast.

These tacos are perfect, and the meal would be even more complete if paired with chips and fresh guacomole.   

Fish Tacos with Fresh Salsa

Ingredients:

For the salsa-

1 Large tomatillo, husked, rinsed and chopped
1 Medium tomato, chopped
1/2 Small red onion, finely chopped
3 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice, plus lime wedges for serving
1/2 Jalapeno pepper, minced (remove seeds for less heat)

For the fish-

Kosher salt
Vegetable oil, for frying
1 1/4 lbs catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 Cup instant flour (such as Wondra) or cornstarch
8 Corn tortillas, warmed
1 Cup shredded iceberg lettuce

Directions:

For the salsa-

Mix the tomatillo, tomato, red onion, cilantro, lime juice and jalapano in a bowl.  Season with salt, cover and refrigerate until ready to serve.

For the fish-

Heat 1/2 inch of vegetable oil in a pan over medium-high heat.

In a bowl mix the flour, salt and pepper.  Place the fish in the mixture and coat, shake to remove any excess flour. 

Place the fish in the preheated oil and fry until golden brown and cooked through, about 3 to 4 minutes.  (Work in two batches to avoid over-crowding).  Remove fish to a papertowel lined plate to drain, season with salt, if needed.

To assemble-

Fill the warmed tortillas with lettuce, fish and salsa.  Serve the tacos with lime wedges. 

Recipe Source: Food Network Magazine, June 2011

Beer Battered Fish

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Fish and chips is a classic English pub meal that has made it’s way across the pond to achieve the same popularity in the states.  I love fried fish, and beer battered fish is just that much better.  I love the airy batter that covers the fish; it is breaded just a little more than the typical fried fish but it’s not too much bread and the flavor; the flavor of beer battered fish is just incredible.  The texture and consistency of the batter is like no other and can only be achieved with the carbination from the beer, or soda water, and it is absolutely fabulous. 

I had always wondered how the airy battered was achieved and when I saw Anne Burrell making fish and chips on an episode of “Secrets of a Restaurant Chef ” I was glued to the t.v. because I knew she would reveal this secret.  I’m sure it’s not a secret to a lot of people but for some reason I wasn’t sure how this was done and I was so excited to learn how to make this batter at home.  This recipe immediately went on my menu for the next week.  I was so excited to finally know how to make this for myself and couldn’t wait to try it out.  For supper one night it was like being in an English Pub; we had beer battered fish, chips, red cabbage slaw, and home made tartar sauce and it was all wonderful.  I was so pleased with how the fish turned out and I’m so excited to try other recipes using this beer batter.  If you’ve never attempted to make beer battered fish now is the time to try, it’s super easy  and a pretty fast process and the end result is incredible.   

Beer Battered Fish

Ingredients:

2 Pound haddock filets
3 Quarts peanut or vegetable oil, for frying
2 Cups all-purpose flour
2 Teaspoons seafood seasoning (recommended: Old Bay)
1 Teaspoon baking soda
Kosher salt
1 Bottle cold beer

Directions:

Preheat the oven to 300 degrees F and heat the cooking oil to 375 degrees F.  Place a cooling rack on top of a baking sheet and set aside.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil has reached the correct temperature, dip the fish fillets in the batter and coat generously.

When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil.  This will eliminate the fish sinking and sticking to the bottom. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish half way through the cooking time.

When the fish are done, remove from the oil and immediately place on paper towels to blot the excess oil. Arrange the fish on prepared baking sheet and place in the preheated oven until ready to serve.  Work in batches and be sure not to crowd the oil.

Tartar Sauce

Ingredients:

3 Egg yolks
1/4 Cup malt vinegar
1 1/2 Cups peanut or vegetable oil
2 Shallots, finely diced
3/4 Cup finely chopped cornichons
1/2 Cup whole-grain mustard
1 Teaspoon celery salt
Pinch cayenne pepper
Kosher salt

Directions:

In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, a drop at a time, until the mixture starts to come together and looks thick and silky. When the mixture looks like it has come together and is beginning to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. 

Transfer the sauce to a sealed container and refrigerate until ready to serve.

Recipe Source: Anne Burrell, Secrets of a Restaurant Chef

Seared Tuna with Green Beans, Lemon, and Wasabi

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A refreshing and delicious recipe and…my first giveaway!!!

 In March, Rocco Dispirito released his new cookbook,Now Eat This.  In this cookbook he has a compilation of 150 popular dishes that have been revamped to make them healthier without sacrificing any of the taste.  I saw him demo a couple of the recipes on a few talk shows before the book was released and everything looked so good, I was so excited about the release of this cookbook and I couldn’t wait to get it and try some of these recipes myself.  For my birthday, one of my wonderful friends was nice enough to get this for me and I was absolutely extactic, I couldn’t wait to get home and make something!

I have a quite a few recipes bookmarked and I can’t wait to try them and share them with you.  If they are all as great as this dish then look out, because your taste buds are in for a wonderful ride!  I believe this tuna is a spin on Outback’s Seared Ahi Tuna appetizer, it’s packed with all of the taste but not the fat and calories.  Outback’s dish is sooo good and I couldn’t wait to try this to see how it compared.  I absolutely loved this tuna and the wasabi green beans were the perfect side.  Next time I cook this, I will cook the tuna a little less so it will be more like Outback version.  I accidentally left it over the heat a little too long but it was still oh so good, so I can only imagine how good it will be when I have it at the desired wellness.

Seared Tuna with Green Beans, Lemon, and Wasabi

Ingredients:

4 Sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 Ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 Garlic clove, minced
2 Tablespoons wasabi paste
4 Scallions (white and green part), sliced thin on the biased/diagonal
3 Tablespoons black sesame seeds (I used white)

Directions:

Bring a large pot of salted water to a boil.

Preheat a grill or grill pan over high heat.

Season the tuna with salt and pepper, to taste, and spray them lightly with the vegetable oil.  When the grill is hot, add the tuna and cook for 1 1/2 minutes per side (for medium-rare).  Trasnfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

Meanwhile, cook the haricots verts (or green beans) in the boiling water until they are tender, about 3 minutes and then drain.

In a medium bowl, whisk together the lemon juice, zest, garlic and wasabi paste.  Add the haricots verts (green beans) and scallions and sesame seeds.  Toss to coat, adding salt and pepper to taste.

Thinly slice the tuna.  To serve, fan tuna on a plate and pile a mound of the dressed haricots verts (green beans) on top or to the side of each portion of tuna.

Recipe Source: Now Eat This by Rocco Dispirito

Now on to the giveaway!

I was, and still am, so excited about this cookbook and all it has to offer that I wanted to provide an opportunity for one of my readers to have a copy as well!  To enter for a chance to win a copy of this fabulous cookbook please leave a comment stating what your favorite appetizer is (can be homemade or from a restaurant)…if it’s homemade feel free to leave the recipe or link!  Please leave your email address as well so I know how to contact the winner!

1 entry per person please!  If you would like an additional entry you can sign up to follow my blog, once you do leave another comment stating you are now following and if you already follow leave a comment telling me so.  Also, recieve another chance to win by following me on facebook!  Go to my Facebook page and “like” me and then leave a comment saying you did so!

Entries will be accepted now through midnight on October 8th!  The winner will be randomly chosen by Random.org.  US mailing addresses only, please.

Thank you and good luck!

Salmon with Brown Sugar and Mustard Glaze

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Lately I have felt like I was in a cooking rut; I feel like I cook the same things all the time and have just been getting bored with our meals.  I made a deal with myself, I decided that I would try to start incorporating at least one new dish every week whether it be a recipe from one of my cook books, something from the blogs I read or something that I found from a site on the internet.  I just decided that it was time to jazz things up a little bit and incorporate new recipes into our weekly meals.  It seems like I tend to stick with chicken and beef just becaue it’s easy and I always have both on hand but there are so many other good varieties of meats out there that I don’t even utilize.  I have decided to step out of my comfort zone and to get away from the same old things.

In my attempt to get out of my rut and to introduce new recipes into our weekly routines I decided to make a salmon dish.  I actually had some salmon at the house that was just waiting to be eaten so I when I came across this recipe by Bobby Flay I knew it would be the perfect dish to serve.  Since the glaze had a lot of flavor I decided to keep the sides simple by serving it on brown rice along with a side salad.  It was delicious and so filling, but it wasn’t heavy at all.  This was a great, lighter meal and one that is great for week nights.

Salmon with Brown Sugar and Mustard Glaze

Ingredients:

3 Tablespoons brown sugar
1 Tablespoon honey
2 Tablespoons butter
1/4 Cup dijon mustard
2 Tablespoons soy sauce
2 Tablespoons olive oi
1 Tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 Salmon fillets, 6 ounces each

Directions:

Place a small sauce pan over medium-high heat and add the butter, brown sugar, and honey.  Keep on heat until ingredients are melted together.  Once ingredients are melted, remove from heat and add the mustard, soy sauce, olive oil and ginger and whisk together.  Let cool.

Preheat grill to medium heat.

Brush salmon with vegetable oil, then season salt and pepper to taste.  Place the salmon skin side down on the grill.  Coat the flesh of the salmon fillets with brown sugar and mustard glaze.  Grill for 6 to 8 minutes, for medium doneness, turning once after 5 to 6 minutes.

Recipe Source: Bobby Flay, Food Network

Saucy Catfish

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Although I watch Food Network quite often, I always see things that I want to make and eventually I do.  It is very rare that I watch an episode and decide that I need/want to make everything that was made; that being said usually when I want to make everything from an episode I don’t make it all at once.  I guess there is a first time for everything!  I was watching Paula’s Best Dishes and she and Trisha Yearwood were making true southern dishes; saucy catfish, jalapeno hushpuppies with a sweet and spicy chili sauce, stewed collard greens and chocolate pecan cobbler with caramel topping.  Everything they made looked absolutely delicious and I knew I had to make everything and I decided to make it all together.  I’m so glad I did, the meal was incredible!

This fish was so good, it was the perfect texture and so flakey and the sauce was really good as well.  The sauce that it is baked in is like Thousand Island Dressing with a little sweetness.  When the fish is served with the spicey hushpuppies and the salty greens it compliments each other wonderfully.  This meal really does have all the flavors and ingredients of a true southern meal and having all the tastes of the south brings a level of comfort to the table.  The next time you want a home cooked, southern style meal I would definitely suggest this and don’t forget the chocolate cobbler!

Saucy Catfish

Ingredients:

1 1/2 Pounds catfish (about 4 filets)
2 Teaspoons salt
1/2 Cup ketchup
1/2 Cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
1/4 Cup brown sugar
2 Teaspoons apple cider vinegar
1/2 Cup unsalted butter, room temperature
1/2 Cup chopped, sweet onion
1 Lemon, sliced

Directions:

Preheat the oven to 300 degrees.

Line a 9×13 glass casserole dish with aluminum foil

Sprinkle the fillets with salt and place in a single layer in the pan.

Make the basting sauce by combining and mixing all of the ingredients besides the lemon.  Once the sauce is made pour over the fish fillets.  Place the fillets in the oven and bake for about 20-25 minutes, until it flakes easily with a fork.  Baste the fist every 10 minutes while it is baking. 

Remove the fish from the oven and transfer to a serving platter and garnish with lemon slices.

Recipe source: Paula’s Best Dishes, Food Network

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