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Archive for the ‘Fish’ Category

…can be a real challenge, at least in this house!  Schatzi and I both love to cook, but it is hard to come home from a long day at work and put a fresh meal on the table.  Enter the wonder that is the fish supper!  Meals cooked with fish can literally be thrown together in a matter of minutes, like this dinner from Food Network Magazine.  It is delicious, nutritious, and comes together in “the flashest of flashes.”

For fish and mushrooms you need:

  • 4 6-oz. arctic char fillets (we subbed in whitefish)
  • salt and pepper
  • 3 tbsp. extra-virgin olive oil, plus more for drizzling
  • 8 oz. button mushrooms, sliced
  • 2 shallots, finely chopped
  • 2 tbsp. red wine vinegar, plus more for drizzling
  • 2 tsp. grainy mustard
  • 1 tbsp. chives
  • 1 tbsp. parsley
  • 2 bunches arugula, trimmed

Heat the oven to 350.  Season the fillets with salt and pepper and heat a tbsp. of oil in a large skillet over medium-high heat.  If you use the salmon, add it to the skillet and sear until golden on the bottom, about 3 minutes.  If you use a thinner fish, cook it for just a minute.  Flip the fish onto a lightly greased baking sheet and continue cooking them in the oven for another 4 minutes, 2-3 if you use a thinner fish.

Wipe out the skillet, place it back on the stove and add the rest of the oil.  Add the mushrooms and cook without moving them for a minute, just until browned.  Stir them a bit and continue cooking until browned all over. Stir in the shallots and cook for a couple of minutes, until they are soft.  Whisk in the mustard and vinegar, bringing the mixture to a boil.  Take the veggies off the heat and add the parsley and chives.

Meanwhile, drizzle the arugula with some oil and vinegar and season with salt and pepper.  Serve a plate of salad with a fillet topped with the mushrooms.

This dinner really is super-easy to throw together, and it has under 400 calories!  I’m sure it is probably even better with salmon, but really, the sauce goes great with any plain old fish.  The next time you are in a time crunch, give this fish dinner a try.

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…combine quite nicely to make a cozy, satisfying dinner.  This weekend, we made RR’s sausage and fish one-pot meal–it is super-easy and delicious!

For this quick fish dinner you need:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound bulk Italian hot sausage, casings removed
  • 2 large cloves garlic, grated
  • 1 medium onion, thinly sliced
  • 1 1/2 pounds Yukon gold potatoes, thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 pint cherry tomatoes, halved
  • 4 white fish fillets (ours were small, so we used 8 whiting fillets)
  • A handful flat-leaf parsley, chopped (we used dried)
  • 1/2 lemon

Heat a tbsp. of oil over medium-high in a large skillet with a tight-fitting lid.  Add the sausage and crumble it as it browns.  Then, toss in the garlic, onions, and potatoes and season the mixture with some salt and pepper.  Mix in half of the wine, cover the skillet, and cook for about 10 minutes.

Add the tomatoes and place the fish on top of the mixture.  Pour the rest of the wine over the mixture, season with a hint more salt and pepper, and cover the pot again, cooking until the fish is opaque, about 7 minutes.

Top the dish with the parsley, lemon juice, and a drizzle of oil.

We made a tomato-cauliflower mixture from Food Network Magazine to serve with the fish.  You need:

  • 7 cups small cauliflower florets
  • 3 plum tomatoes, chopped
  • 1/4 cup olive oil
  • 2 cloves garlic, grated
  • 1 1/2 tsp. cumin
  • 1/4 tsp. turmeric or dry mustard
  • 1 pinch cayenne
  • 1/2 tsp. salt
  • Pepper
  • Juice of 1/2 lemon
  • Cilantro, chopped

Simply toss everything but the lemon juice and cilantro together and roast in a 425-degree oven for about 25 minutes.  Then, toss in the lemon juice and cilantro.  Warning: you will want to eat the entire baking sheet!  This stuff is ridiculously tasty.

Serve up a juicy bowl of fish and sausage with the cauliflower and some crusty bread alongside.

Roasted cauliflower, where have you been all of my life?!  And, I had never thought to combine fish and sausage, but I am so glad RR did–this is one delicious, comforting bowl of soup!  And, make sure you serve this fish dinner with bread to mop up the tasty juices–you will be one sad panda indeed if you go without.

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…is not a dish that excites many people.  However,  last week we made Ellie Krieger’s version of tuna casserole and absolutely loved it!

For Ellie’s healthy casserole you need:

  • 5 slices whole-wheat bread, crusts included
  • 1 tbsp. canola oil
  • 1 small onion, chopped
  • 1 large stalk celery, finely diced
  • 10 oz. mushrooms, stemmed and chopped
  • 1/4 cup all-purpose flour
  • 3 cups 1% milk
  • 1 cup low-sodium chicken or vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
  • 10 oz. frozen chopped broccoli, thawed
  • 10 oz. frozen peas, thawed
  • 24 oz. chunk light tuna in water, drained

Preheat the oven to 425.  Tear the pieces of bread into large chunks and toss them in the food processor for a few seconds to turn them into fine breadcrumbs.

Meanwhile, heat the oil in a large skillet over medium.  Add the onions and cook until soft, about 5 minutes.  Add the celery and cook 5 more minutes, stirring often.  Then, stir in the mushrooms until they are golden, another (you guessed it) five minutes.  Add the flour and quickly stir it in to dissolve amongst the veggies and their juices.  Once it is dissolved, stir in the milk and broth and bring the mixture to a bubble.  Knock the heat back to a simmer and let the mixture thicken and reduce, about 8 minutes.  Season the sauce with salt and pepper.

Mix the tuna, noodles, broccoli, and peas with the sauce and pour into a 9×13.  Top the casserole with the breadcrumbs and bake it for 20-25 minutes, until golden and bubbling.

We made some delicious lemon-anchovy broccoli from Food Network Magazine to go alongside the casserole.  You need:

  • 1 bunch of broccoli florets
  • 1 clove garlic, grated
  • 5 anchovy fillets
  • 1 punch crushed red pepper
  • juice of 1/2 lemon
  • salt
  • olive oil

Simply toss your florets in some boiling salted water for about 5 minutes.  Meanwhile, heat a drizzle of oil in a skillet over medium heat and cook the garlic, red pepper, and anchovies.  Stir the fish until they dissolve into a paste.

Toss the broccoli with the anchovy mixture and lemon juice, then season it with a bit of salt and a drizzle more of oil.

Serve a plate of casserole (a serving is 1.5 cups) and the broccoli alongside.

I would be willing to bet that most of you are not at all convinced this is a meal worth trying, particularly the broccoli!  Alas, I am here to tell you that you’re wrong.  The casserole is full of delicious, creamy flavors, and in all honesty, the broccoli actually steals the show!  It is a bit salty and has a delicious hint of heat–absolutely delicious.  Challenge your taste buds and give both dishes a shot–I think you will be pleasantly surprised!

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Pad Thai…

…is one of the best Asian meals you can eat, period.  But, it is pretty terrible for you (think, over 2,000 calories a serving!).  As you probably already guessed, Rocco has a healthier version, yet again.  Thank goodness!  His recipe for Pad Thai is fantastic and you will never even know it’s homemade!

For Rocco’s amazing Pad Thai you need:

  • 4 oz. brown rice noodles
  • 12 oz. shrimp, peeled and deveined
  • 3 cups beans sprouts
  • 8 oz. sugar snap peas, strings removed
  • 3/8 cup Rocco’s Asian sauce
  • 2 tbsp. reduced-fat peanut butter
  • 2 tbsp. lime juice
  • 2 tbsp. fish sauce
  • 4 scallions (white and green parts), thinly sliced
  • 1/2 cup cilantro, chopped

Boil a large pot of water and cook the noodles as the package indicates.  When 2 minutes are left, add the shrimp, 2 cups of sprouts, and the peas.  Drain and set aside.

Meanwhile, heat Rocco’s Asian stir-fry sauce  over high.  Bring it to a boil, then stir in the peanut butter, lime juice, fish sauce, and scallions.  Pour into a large bowl and add the noodles and cilantro.

Serve a plate of Pad Thai topped with some more bean sprouts and edamame on the side.

As usual, this recipe is a major win.  And, a plate of this Pad Thai has under 300 calories and 5 grams of fat!

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Linguine with clam sauce…

…was my favorite meal as a child.  In fact, I have specific memories of giving up pizza at a friend’s house because knew Mom was making linguine with clams for dinner.  I found a RR recipe for a new version of my old favorite, and absolutely loved it!

For Rachael’s linguine with white clam sauce for 2 you need:

  • salt and pepper
  • 1/2 lb. linguine
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, grated
  • 1 tin anchovy fillets, drained
  • 5 sprigs fresh thyme, leaves stripped and chopped
  • 1 cup white wine
  • 15 oz. whole baby clams (we used unshelled clams)
  • zest of 1 lemon
  • 2 tbsp. parsley, chopped

Boil a large pot of water, salt it, and cook the pasta 6-7 minutes.  You want it to be slightly underdone.

Heat a big skillet over medium heat.  Add the oil, garlic, and anchovies, stirring until the fish dissolve into a paste.  Add the thyme and wine and simmer for a minute until reduced.  Stir in the clams and their juices along with the lemon zest.

Add the fettuccine to the pot and toss to coat with the sauce for a couple of minutes.  Mix in the parsley along with a bit more salt and pepper.  Serve up a plate of pasta with some crusty bread and asparagus alongside.

While i will gladly eat my mom’s linguine with clam sauce any day, this is a wonderful version of the dish.  When lemon zest, wine, and garlic combine, you know you are in for a treat!

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Tuna salad…

…has become a staple in our lunch menus!  As I always say, it is just too easy and there are a million ways to make it, so why not?  We made up our own Italian version and enjoyed it quite a bit.

For our Italian tuna salad you need:

  • 2 big cans of tuna, drained
  • a few tbsp. of Italian dressing
  • juice/zest of 1 lemon
  • salt and pepper
  • 3 sun-dried tomatoes, chopped
  • 1 1/2 tbsp. dried basil
  • 3/4 cup mozzarella, shredded
  • 1/2 red onion, finely chopped

The first step is to soak the diced onion in cold water for about 5 minutes.  This dilutes the taste just enough so you can actually taste the other ingredients!

All you need to do now is stir the items together!  You can serve the salad several ways–on bread or in a wrap and stuffed with sliced cucumbers or on a bed of greens.

Any way you fix it, this salad is pretty darn tasty and is a great option for a healthy lunch!

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Feta…

…is probably one of our favorite cheeses.  We made RR’s gGeek shrimp pasta the other night, and it uses 2 whole packages of feta melted into a luscious sauce.  We only used half of the required cheese (that’s a lot of salt!!) and it was still absolutely delicious.

For Greek pasta delight you need:

  • 2 lbs. shrimp, deveined and peeled
  • 1 lb. penne
  • 3 tbsp. extra-virgin olive oil
  • 6 cloves garlic
  • 1 28-oz can diced tomatoes
  • 1 tsp. oregano
  • salt and pepper
  • feta cheese
  • a handful of fresh parsley, finely chopped

Cook the pasta in salted water to al dente.

Heat the oil in a skillet and saute the garlic for a couple of minutes until it is fragrant.  Then, add in your tomatoes and bring the sauce to a simmer.  Toss in the oregano and some pepper, then stir in the feta until it melts.

Add the shrimp to the sauce and cover the pot for 5 minutes to cook the shrimp.  Now, we used frozen shrimp that were already cooked, so we just let them heat through for a couple of minutes.  Stir in the noodles and parsley, and your delicious pasta is done!

This dinner could not be any easier!  Serve the pastawith a salad and some bread alongside.

Now, we tried to go without the bread, but ended up being glad that we had some rolls in our pantry to mop up that tasty sauce!  This is a delicious pasta–with feta and shrimp, you really can’t go wrong!

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