Posts from the ‘Fish’ Category

Citrus Salmon with Bok Choy

A friend asked me last night for a healthy and tasty recipe she could make after work, and this one immediately came to mind. I don’t know why I haven’t posted it yet, since it is definitely one of our favorites. It’s easy and very tasty and yes, healthy too. We increased the amount of ginger and cilantro the original recipe (from Epicurious) called for by a lot, and I’m glad we did. The flavors are so fresh and make a nice change from the usual hearty comfort food I crave during the evil season of freezing temperatures and overcast skies.

I’m starting to not even miss dairy. Who would have thought?!

Citrus Salmon with Bok Choy

  • 2 heads of baby bok choy, each cut lengthwise into 6 wedges
  • 2 5-to 6-ounce salmon fillets, skin off
  • 2 Tbsp fresh orange juice
  • 1 green onion, thinly sliced
  • 1 Tbsp hoisin sauce
  • 3 Tbsp minced peeled fresh ginger
  • 1/2 tsp finely grated orange peel
  • 3/4 tsp cracked coriander seeds
  • About 1 cup fresh cilantro leaves

Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish, and lightly salt the fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.

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Late Nights

The holidays have arrived (yay!), which means the boy is working til late (boo!). Oh the joys of retail management.

We still want to cook and eat well, even if it means dinner is now sometimes at 10:30 or 11:00.

I made these last night, and they were really good. They also made the house pretty smokey. And smell like bacon. Win!

Bacon Wrapped Tilapia with Rosemary (Jamie Oliver original)

  • 2 Tilapia fillets (or any other white fish)
  • 8 slices thin cut bacon
  • fresh rosemary
  • olive oil
  • salt and pepper

Preheat oven to 475. Finely chop the leaves from two stalks of rosemary. Drizzle with olive oil, salt and pepper. Roll tilapia fillets in the mix. Wrap each fillet in 4 slices of bacon (slightly overlapping), then place on a well oiled baking sheet. Drizzle each fillet with olive oil. Lay a sprig of rosemary on each, and bake for 12-15 minutes. If the bacon isn’t crispy enough, stick it under the broiler for a a minute or two.

We had it with a simple side salad, and it was a really great meal. Bacon tends to make everything better.

Fishy fishy

I was actually in the mood to cook Friday (yay fall!), but couldn’t decide what to make. The two suggestions I received were “fish” or “rustic.” I, however, was in the mood for soup. SO… I found a rustic fish soup recipe to completely bastardize. Everyone wins!

The original recipe is from Cooking Light and besides having some ingredients I wasn’t crazy about (yes celery, I’m talking about you), it also had no spices. None. Not even salt and pepper. Bland much? It also had plain crushed tomatoes. Since spices add zero calories, I was more than a little confused. Oh well. At least it gave me a blank slate to work with.

Rustic Fish Stew

  • 1  tablespoon  olive oil
  • 1 tablespoon butter
  • 2  cups  chopped onion
  • 2 diced bell peppers (I used one red and one green. Festive)
  • 3  garlic cloves, minced
  • 4  cups chicken broth
  • 2  cups cubed peeled Yukon gold or red potato
  • 1  cup dry white wine
  • 1/2  cup  chopped fresh cilantro
  • 1  can Mexican Rotel with lime and cilantro
  • 1/2 can Chunky Rotel
  • 1  pound tilapia, cut into bite-size pieces
  • 1/2  pound  peeled and deveined shrimp
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • garlic salt, salt, and pepper to taste
  • Lime wedges
  • 1 avocado, diced

Heat oil and butter in a large soup pot over medium-high heat. Add onion, peppers, and garlic to pot, ; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, spices, and tomatoes; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. At this point, I pulled out my beloved immersion blender. This step could be left out, and how much you blend is up to you. I left some chunks in, but liked how it made the soup more of a chowder once it was broken up a bit. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Serve with avocado and lime wedges.

This was really good. Spicy, fresh, and completely out of the ordinary. Sounds a lot like me, actually.