Baked Pesto Salmon

This is one of my favorite recipes using basil pesto.  Easy, fast, and delicious.  Roasting the cherry tomatoes made them quite sweet which created a really nice bite with the saltier pesto on the salmon.  We had a side of cilantro rice as well as a cucumber salad from my garden.

Baked Pesto Salmon

Ingredients:

Salmon fillets, about 6oz each

salt and pepper

homemade basil pesto (see below)

cherry tomatoes, halved  

Directions:

Preheat oven to 425º F.   Place salmon filets, skin side down, in a baking dish.  Arrange tomatoes around the salmon.   Season the salmon with salt and pepper.  Spread a couple tablespoons of pesto over each salmon filet.  You can be as generous as you like.  Bake uncovered for 12-15 minutes until the fish is moist and flaky (to about 140º).

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Basil Pesto (makes 1 cup):

2 cups fresh basil leaves, packed 

1/3 cup pine nuts

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1/2 cup extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

Add basil and nuts to a food processor and pulse a few times.  Add cheese and garlic and pulse several times more, scraping the sides of the bowl.  While the food processor runs, slowly add oil in a thin, steady stream, occasionally stopping to scrape the sides to get a uniform paste.  Season with salt and pepper.

Blackened Cod with Avocado-Cucumber-Tomato Salad

Really good.  I made up my own little recipe, throwing spices together to make a rub and tossing some veggies together for the salad.  The fish was perfectly flaky and flavorful and the salad was a nice cooling bite.  

Blackened Cod with Avocado-Cucumber-Tomato Salad

Serves 1

Ingredients:

Cod Fillet

Olive oil

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon thyme

1/4 teaspoon oregano

Salad:

Cucumber, chopped

Tomato, chopped

Avocado, chopped

Jalapeno pepper, chopped

Green onion, chopped

cilantro, chopped

olive oil

lime juice

salt and pepper

Directions:

Combine all the dry ingredients.  Generously rub all over the fish.   Heat oil in a hot skillet and cook fish a few minutes on each side until done.

Put chopped veggies in a bowl and toss with oil and lime juice.  Season with salt and pepper to taste.  Place in fridge until ready to serve with fish.

Parmesan and Panko-Crusted Halibut

The grocery store had a sale on halibut, so I bought a couple fillets on impulse.   I found this recipe and gave it a try.  It was good.  Likely, anything with parmesan-panko coating will taste good.  And it's baked, so it's relatively healthy.  I cooked green beans from our garden and made a little tomato salsa which gave some moisture to the bite of fish.  

Parmesan and Panko-Crusted Halibut

Ingredients:
2 halibut fillets, skin removed

2 teaspoons olive oil

juice from 1/2 lemon

salt and pepper

1/2 cup panko breadcrumbs

1/4 cup Parmesan cheese

1 tablespoon freshly chopped parsley

1/2 teaspoon garlic powder

Directions:

Preheat oven to 450º F.  Line a baking sheet with foil and place a cooling rack on the sheet.  Coat the rack with cooking spray.

Drizzle the oil and lemon juice over both sides of fish and season with salt and pepper to taste.   Combine the remaining ingredients on a plate or shallow bowl.  Press the fish into the panko mixture on each side and place on the cooking rack.   Bake for 10-15 minutes (depends on size) until the fish is cooked and flaky.   Serve with a lemon wedge.

Parmesan Baked Tomatoes and Herbed Salmon in Foil

 

Our garden currently has a lot of ripe tomatoes, so I decided to make an easy baked side dish to go with our salmon.  I liked this recipe because I was also able to use my fresh herbs.  I was never a fan of tomatoes as a kid, but I'm slowly learning to enjoy them.  I like them better cooked than raw.  The Parmesan breadcrumbs gave it a tasty little crunch on top.  The salmon was also very good.

Parmesan Baked Tomatoes

Ingredients:

2-3 large ripe tomatoes, halved

salt and pepper

3 tablespoons cup bread crumbs (I used Panko)

2 tablespoons Parmesan cheese

1 clove garlic, minced

1-2 tablespoons fresh herbs, chopped (I used parsley, basil, oregano, rosemary, thyme)

1-2 teaspoons olive oil or melted butter

Directions:

In a small bowl, combine the bread crumbs, Parmesan, garlic, herbs, and oil.

Place tomatoes on a baking sheet and season with salt and pepper.  Top with breadcrumb mixture.  Bake at 400º F for 10 minutes until crumbs are lightly browned.

***

Herbed Salmon in Foil

Ingredients:

2 Salmon filets

salt and pepper

2 tablespoons butter, melted

2 cloves garlic, minced

~1 tablespoon fresh herbs, chopped (I used parsley, basil, oregano, rosemary, thyme)

2 teaspoons lemon juice

Directions:

Place salmon in the center of a large sheet of aluminum foil on a baking sheet.

In a bowl, combine the melted butter, garlic, and herbs.   Season the salmon with salt and pepper and pour the herb mixture evenly all over the salmon.  Sprinkle lemon juice over the top.

Wrap the salmon in the foil and bake at 400º for about 12-15 minutes until salmon is cooked to an internal temperature of 145º (time depends on size of salmon).  Unwrap salmon and then broil for a couple minutes until the top is slightly browned. 

Lemon Dill Salmon in Foil

I was in the mood for salmon and this recipe was a good way to use more of the fresh dill from my garden.  The salmon was very flavorful.  I mostly got buttery lemon flavor with a hint of dill.  I paired it with quinoa and Parmesan roasted asparagus.

Lemon-Dill Salmon in Foil

Ingredients:
1 lb salmon
1/4 cup butter, melted  (I'd use less next time)
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
2 cloves garlic, minced
1-2 tablespoons chopped dill, divided
salt and pepper

Directions:
In a small bowl, whisk together the butter, lemon juice, zest, garlic, and 1 tablespoon dill.

Line a baking sheet with foil and place salmon on it, skin side down.  (I pre-cut the salmon into fillets and lined them up next to each other in the same foil.) Salt and pepper the salmon to taste.  Fold up all 4 sides of the foil, making a boat, and spoon the butter mixture all over the salmon.  Seal the foil closed.

Bake at 375º for about 20 minutes until cooked and salmon flakes easily.  Serve garnished with fresh dill.

Shrimp Scampi with Veggies

Friday Fish Fry is out; eating at home is the current norm.  I felt like trying a new recipe and wanted to use the last of the shrimp in the freezer so I made this Shrimp Scampi recipe.  I had some leftover asparagus that I threw in there too.  It was good, but not fabulous.  Kinda boring.  Some bites had more flavor than others.  I think next time I would add butter or lemon juice at the end to kick up the flavor.  It was fine though. I was excited because I got to use the ribbon setting on the spiralizer for the zucchini and yellow squash.

Shrimp Scampi with Squash Ribbons

Recipe from Food Network, slightly adapted

Ingredients:

8 oz spaghetti

1 yellow squash, peeled or spiralized into ribbons

1 zucchini, peeled or spiralized into ribbons

1 lb shrimp, peeled and deveined, tails removed

salt and pepper

2 tablespoons olive oil

handful asparagus spears, chopped (optional)

1 cup cherry tomatoes, halved

4 cloves garlic, minced

pinch crushed red pepper flakes

1/2 cup chicken broth

Directions:

Bring a large pot of salted water to a boil and cook the spaghetti to al dente.   Save 1/4 cup of the pasta water.   Place the zucchini and squash in a colander and drain the pasta into the same colander.  Stir to combine pasta and squashes.

In the now empty pot, heat 1 tablespoon olive oil over medium-high heat.   Toss the shrimp with salt and pepper and add to the pot.  Cook until just pink around the edges, about 2 minutes.  Add the asparagus, tomatoes, garlic, and pepper flakes, and cook until tomatoes have softened, about 1 minute.  Add the pasta, squash, broth, and remaining 1 tablespoon oil.  Cook, tossing, until warmed through and most of the liquid has been absorbed.  Add pasta water if more liquid is needed.  Season with salt and pepper.

Singapore Noodles with Shrimp

We had some shrimp we needed to use and when I looked through my cookbooks for a recipe, this one caught my eye.  The original recipe didn't call for asparagus, but I wanted to include more veggies so I added them in.  I didn't have mirin in my cupboard and I didn't feel like buying a bottle for a single recipe, so I substituted rice wine vinegar and a pinch of sugar.  Jeremy and I both enjoyed this dish.  It was something different from our normal rotation.  The recipe made 2 huge servings.  

Singapore Noodles with Shrimp

Adapted from America's Test Kitchen: Dinner for Two

Makes 2 large servings

Ingredients:

4 oz rice vermicelli (rice sticks)

8 oz extra-large uncooked shrimp, peeled, deveined, and tails removed

1&1/2 teaspoons curry powder, divided

1/8 teaspoon sugar

4 teaspoons oil, divided

2 shallots, sliced thin

1 red bell pepper, stemmed, seeded, and cut into thin strips

1 cup chopped asparagus tips & stems (~1/2 bunch)

1 garlic clove, minced

1/2 cup chicken broth

3 tablespoons soy sauce

2 teaspoons mirin (or white white or rice wine vinegar with pinch sugar)

1/2 teaspoon Sriracha sauce (or to taste)

pinch red pepper flakes (optional)

1 cup (2 oz) bean sprouts

1/4 cup minced fresh cilantro

Directions:

Add noodles to a large bowl and cover with very hot tap water.  Stir to separate.  Let noodles soak until softened but not fully tender, about 15-20 minutes; drain.

While noodles soak, cook shrimp.  Pat shrimp dry and toss with 1/4 teaspoon curry powder and sugar.  Heat 2 teaspoons oil in a large skillet over medium-high heat.  Cook shrimp for 1 minute, stir, and continue to cook for 30 seconds.  Transfer to a bowl.  

Add 2 teaspoons oil to the skillet and heat until shimmering.  Add shallots, bell pepper, and asparagus, and cook until vegetables are softened, about 5 minutes.  Stir in garlic and remaining 1&1/4 teaspoons curry powder and cook for 30 seconds.

Stir in broth, soy sauce, mirin, Sriracha, red pepper flakes, softened noodles, and cooked shrimp.  Cook, tossing gently, until everything is well-coated with sauce, about 2-3 minutes.  Stir in bean sprouts and cilantro.  Serve.

Cedar Plank Salmon and Cucumber Salad

I was in the mood for salmon, so we decided to get out the cedar planks and grill.  It was delicious.  I also currently have an overabundance of cucumbers in my garden, so I tried out a new salad recipe to keep things interesting.  I liked it more than Jeremy did.  It reminded me of sweet and sour pickles.


Cedar Plank Salmon
Serves 2

Ingredients:
2 salmon fillets (~6 oz each), skin removed
salt and pepper
2 tablespoons Dijon mustard
1-2 tablespoons brown sugar

Directions:
Soak a cedar plank for at least 2 hours.   Season the salmon with salt and pepper and lay the salmon on what was the skin-side down.  Spread the mustard over the top and sides and sprinkle brown sugar over the top.  Grill over medium heat for 10-15 minutes until salmon reaches 135º.

Dill Cucumber Salad

Ingredients:
1/2 cup sugar (I reduced this from 1 cup in the original recipe. It was plenty sweet)
1/2 cup vinegar
1/2 cup water
1 teaspoon salt
3-4 cucumbers
1 green onion, sliced
1 tablespoon dill weed

Directions:
In a large bowl, combine sugar, vinegar, water, and salt; stir until sugar dissolves.  Add in the cucumbers, onions, and dill, and stir to combine.  Cover and refrigerate at least 2 hours before serving.

Honey Garlic Salmon with Brussels Sprouts

This was a super easy, fast, and tasty meal from a recipe I found online at How Sweet Eats.  I loved the sweetness the marinade gave to the sprouts. The salmon was good too.  One-pan cooking is a winner in my book.

Honey Garlic Salmon with Brussels Sprouts
Serves 2

Ingredients:
2 salmon fillets, ~6-8 oz each
2 garlic cloves, minced or pressed
2 tablespoons soy sauce
2 tablespoons honey
freshly cracked black pepper
~1/2 pound Brussels sprouts
lemon wedge for spritzing (optional)

Directions:
Preheat oven to 425º.   Prepare a sheet pan with parchment paper or foil.  Place the salmon fillets on the pan.

In a small bowl, whisk together the garlic, soy sauce, and honey.  Generously brush sauce over the salmon.  Add some freshly cracked black pepper.

Remove stems from the Brussels sprouts and cut sprouts in half.  Toss sprouts with the remaining sauce and arrange on the pan around the salmon.

Roast for 15 minutes until the salmon easily flakes and the sprouts begin to caramelize.   Serve with a spritz of lemon.

Lemon-Thyme Cod with Garlic Potatoes

The grocery store had cod fillets on sale, so I found this recipe which also used fresh thyme from my herb garden.  It was good enough to make again I thought, but next time I'd only use one baking potato instead of two.

Lemon-Herb Cod with Crispy Garlic Potatoes

from The Complete Cooking for Two Cookbook

Serves 2

Ingredients:

1 tablespoon olive oil

2 russet potatoes, sliced 1/4" thick

2 garlic cloves, minced

salt and pepper

2 (6-8oz) skinless cod fillets

1 tablespoon butter, cut into 4 pieces

2 sprigs fresh thyme

1/2 lemon, thinly sliced

Directions:

Coat a baking dish with cooking spray or oil.  Toss potatoes with olive oil, garlic, salt, and pepper.  Shingle potatoes in the baking dish in 2 long piles.  Roast at 425º for 30-35 minutes until spotty brown and just tender.

Pat cod dry with paper towels and season with salt and pepper.  Place 1 fillet over each pile of potatoes.  Top with butter pieces, thyme sprigs, and lemon slices.  Roast for about 15 minutes until fish flakes easily and reaches 140º.  Slide spatula under potatoes and fish to transfer to plates.

Shrimp & Kohlrabi Tortilla Soup

I'm pretty sure I haven't cooked with kohlrabi before.  In this recipe, the kohlrabi strips take the place of traditional tortilla strips as the crunchy aspect.   I liked the soup, especially the shrimp and avocados.  Next time, I'd cut back on the broth by a cup or two because it slightly watered down the soup.  Still tasty though--and really fast to make for a quick lunch.  The prep takes longer than the actual cooking.

Shrimp & Kohlrabi Tortilla Soup
from Inspiralize Everything
Serves 4 to 6

Ingredients:
1 tablespoons extra-virgin olive oil
1 small onion, diced
2 garlic cloves, minced
1 large jalapeno, seeded and diced
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
6 cups low-sodium chicken broth
1 (15oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 pound medium shrimp, peeled and deveined
1 avocado, sliced
juice of 2 small limes
1 cup roughly chopped cilantro leaves
1 medium kohlrabi, peeled and spiralized into thin, short strips (or use a cheese grater)
salt and pepper

Directions:
Heat the olive oil in a large stock pot over medium-high heat.  Add the onions and cook for about 3 minutes until softened.  Add in the garlic and jalapeno and cook another 30 seconds.  Stir in the chili powder, oregano, cumin, and paprika.

Add the broth, tomatoes, and beans to the pot.  Increase heat to high and bring to boil.  Reduce heat to low and add the shrimp, avocado, and lime juice.  Simmer for 5 minutes until the shrimp are pink and cooked through.

Stir in the cilantro and kohlrabi noodles, season with salt and pepper to taste, and simmer for 1 minute.  Ladle the soup into bowls and serve.

Nutrition:  384 calories, 15g fiber, 36g protein

Shrimp and Zoodles with Roasted Red Bell Pepper Sauce

The original recipe was for seared scallops, but shrimp are more affordable and I had them on hand, so I made that slight alteration to the cookbook.  It tasted really good.  I got a little kick to the sauce from the red pepper flakes.

Zucchini Noodles with Roasted Red Bell Pepper Sauce
Recipe from Inspiralize Everything
Serves 2

Ingredients:
2 red bell peppers
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup diced onion
1 teaspoon dried oregano
1/3 cup low-sodium chicken broth
2 medium zucchini, spiralized into spaghetti noodles
6 large scallops (or substitute shrimp or whatever)
salt and pepper
1 tablespoon fresh parsley, for garnish

Directions:
Slice off the tops and bottoms of the peppers, cut them in half lengthwise, and remove the seeds.  Place them cut-side up on a baking sheet coated with baking spray.  Roast at 425º for 25 minutes.  Transfer to a food processor and pulse until mostly smooth.  Set aside.

Heat 1 tablespoon oil in a skillet over medium heat.  Add the garlic, onion, and red pepper flakes, and saute until the onion is soft, about 5 minutes.  Stir in the bell pepper puree and the oregano, and then add the broth.  Cook for 5 to 7 minutes or until the mixture thickens.  Reduce heat to low and simmer to allow the flavors to develop.

Meanwhile, heat a separate skillet over medium-high heat.  Add the zucchini noodles and cook for 3 to 5 minutes or until al dente.  Add noodles to the bell pepper sauce and toss to coat.

Add 1/2- 1 tablespoon oil to the empty skillet and heat over medium high.  Season the scallops (or shrimp) with salt and pepper and add to the heated skillet.  Cook for 2 minutes per side or until opaque and cooked through.

Divide the sauced noodles between two plates and top with the seared scallops.  Garnish with parsley.

Nutritional Info:  239 calories, 14 g protein, 5 g fiber

Salmon en Croûte with Roasted Purple Cauliflower

I saw this Salmon recipe in the free Walgreens WebMD Diabetes magazine and decided to give it a try.  I thought it was excellent.  The salmon was juicy and had a nice lemon flavor, the spinach was good, the basil-cream cheese mixture added delicious creaminess, and the phyllo contributed an interesting crunch factor.  I baked some purple cauliflower along with it for vibrant color and a healthy side dish.  Note: My salmon from the meat department was only 1 pound and it just barely fit wrapped in the phyllo, but I also had a lot more spinach mixture because I didn't pare down the rest of the recipe.

Salmon en Croûte
Recipe from Walgreens WebMD Diabetes Magazine
Serves 4-6

Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
10 oz pkg frozen spinach, thawed
juice and zest of 1 lemon
4 oz cream cheese, softened
4 tablespoons basil pesto
6 sheets phyllo dough, defrosted
1 large skinless fillet wild salmon (~1&1/2 lbs)

Directions:
Heat a large skillet over medium heat and add 1 tablespoon olive oil.  Add garlic and cook about 30 seconds until fragrant.  Add spinach and cook until heated through.  Remove from heat and add in lemon juice.  Set aside to cook.  Set oven to 400º.

Mix together the cream cheese, pesto, and lemon zest.  Set aside.

Line a large baking sheet with parchment paper or nonstick aluminum foil.  Place a sheet of phyllo on the sheet and brush with olive oil.  Place another sheet of phyllo on top of the first and brush with oil.  Continue layering with the remaining phyllo sheets.

Spread the cream cheese mixture on the phyllo, leaving a one-inch border.  Place the salmon across the width of the phyllo, about 1/3 from the bottom.  Spread the cooled spinach mixture on top of the salmon.

Wrap the salmon in phyllo, folding the bottom edge up and top edge down.  Fold edges to seal.  Brush with remaining olive oil.  (At this point you could chill the salmon for 3-4 hours until ready to bake it).

Bake at 400º for 25 minutes until the pastry is crisp and golden.

For the cauliflower:  I just tossed it in olive oil, salt, pepper, and garlic, and put in on the same pan as the salmon.  It was a nice crisp-tender at the same time and temperature.

Lemon-Thyme Baked Salmon

This recipe was fabulous.  I have a lot of lemon thyme growing in my herb garden, so I looked around for a good recipe that would utilize it and found this one online by Baker by Nature.  I adjusted the quantities a bit and kind of eyeballed amounts. Whatever I did, it worked.   It was fast, easy, and delicious.  This recipe is definitely a keeper.

Lemon-Thyme Baked Salmon

Recipe slightly adapted from Baker by Nature webpage

Serves 2

Ingredients:

2 (~6 oz) salmon fillets

1 teaspoon lemon zest

2 cloves garlic, finely minced

2 teaspoons fresh thyme leaves (I probably used more)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons honey

1 tablespoon fresh lemon juice

lemon wedges, for serving

Directions:

Whisk together the lemon zest, garlic, thyme, salt, pepper, honey, and lemon juice.  Spoon sauce over the salmon fillets, generously coating the fish.   Place fish on a baking sheet lined with parchment paper or nonstick aluminum foil.  Bake at 400º for 13-15 minutes until salmon is done.  Serve with lemon wedges.

Grilled Salmon with Chipotle Butter and Roasted Cauliflower Boats

I was in the mood for salmon, so I found this recipe in one of my grilling cookbooks.  We decided to put it on a cedar plank instead of directly on the grill which gave it more wood-smoked flavor. Plus, it made grill cleanup easier.  I loved this recipe, although I think I could have added another chipotle to the butter to really enhance that flavor.  As as side dish, I discovered this super light cauliflower-endive leaf appetizer.  I added a chopped tomato to the recipe to add even more veggies/color to the filling.  It was fun to try something different for a veggie.  I liked it. :)

Grilled Salmon with Chipotle Butter
Recipe from Weber's Best Summer Grilling Recipes
Serves 4

Ingredients:
4 salmon fillets (with skin), 6-8oz each
vegetable oil
salt and pepper
lime wedges (for serving)
Butter:
1/2 stick (4 Tbsp) unsalted butter, softened
2-3 canned chipotle peppers in adobo sauce, seeded and minced
1 teaspoon minced garlic
1/2 teaspoon salt

Directions:
In a small bowl, combine the butter ingredients.  Set aside.

Generously brush the salmon with oil and season evenly with salt and pepper.  Grill on the grates or on a soaked cedar plank over medium-high heat for 8-10 minutes or until fish flakes easily.  Smear some chipotle butter over each fillet and serve warm with lime wedges if desired.

*****

Cauliflower "Caviar" with Frizzled Prosciutto

Adapted from Cooking Light: Pick Fresh

~30 calories/leaf (if small I assume)

Made 6 (medium?) leaves

Ingredients:
2 cups chopped cauliflower florets
3 teaspoons olive oil, divided
1/4 teaspoon salt
1/2 teaspoon pepper
2 oz prosciutto, chopped
1 teaspoon minced fresh garlic
1/2 tablespoon sherry vinegar
2 tablespoons diced tomato
2 tablespoons chopped fresh parsley
6-12 Belgian endive leaves (depends on size)
1 teaspoon chopped fresh chives

Directions:
Arrange cauliflower on a baking sheet. Drizzle 2 teaspoons olive oil and sprinkle with salt and pepper; toss to combine.  Bake at 400º for 20-30 minutes or until cauliflower is lightly browned.

Meanwhile, heat a small skillet over medium heat.  Add 1 teaspoon oil and add prosciutto.  Saute for 10 minutes or until crisp, stirring occasionally.  Add garlic and cook another minute.  Drain on paper towels.

Combine cauliflower, prosciutto, and vinegar together in a medium bowl.  Mash with a fork if you need to further reduced cauliflower size.  Stir in the tomatoes and parsley.  Spoon 2 tablespoons into each leaf and top with chives.  Serve warm or room temperature.

Grilled Mahi-Mahi with Coconut Rice and Tropical Salsa

Ever since I tasted coconut rice at Emeril's Delmonico restaurant in New Orleans, I've been wanting to give it a shot at home.  I found this recipe online, and went for it.  The grilled marinated fish was good, the salsa was excellent, and the rice was just okay.  It didn't have enough creamy sweet coconut flavor that I remember from my dining experience.  I think next time I'd add the entire can of coconut milk and cut back on the regular water.  Although the ingredient list looks long, the recipe was quick and easy.  We also grilled some fresh asparagus since it's in season right now.

Grilled Mahi-Mahi with Coconut Rice and Tropical Salsa
Recipe from Emeril Lagasse (Food Network)
4 servings

Fish:
1/2 cup sliced yellow onions
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
1 teaspoon salt
1 teaspoon cumin
pinch cayenne
4 mahi-mahi fillets, skin on (6-8oz each)

Coconut Rice:
1 cup coconut milk
1&1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro

Tropical Salsa:
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
1/2 cup diced fresh pineapple
1/4 cup minced shallot
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
pinch salt

Directions:
In a bowl, combine all the marinade ingredients.  Add the fish and spoon the marinade over the top. Cover and refrigerate for up to one hour.

Meanwhile, to make the coconut rice, combine the coconut milk, water, salt, and sugar in a medium saucepan.  Bring to a boil.  Add the rice, stir well, and reduce heat to medium-low.  Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20-24 minutes.  Let sit off the heat for 5-10 minutes. Fluff with a fork and stir in the cilantro.  Adjust seasoning to taste.

To make the salsa, mix together all the ingredients.  Let sit for 30 minutes to let the flavors blend.

Preheat a grill and lightly oil the rack.  Place the fish on the grill and cook, skin side up, until marked, 1-2 minutes.  Flip the fish and cook skin side down until the fish is cooked through, about 4-5 minutes depending on thickness.   Place fish over rice and top with the salsa.

Shrimp and Broccoli Stir-Fry

I wanted something easy, light, and meatless, so I settled on this recipe.  We liked it, but the ratio of shrimp to veggies was heavy on the shrimp.  I had already added bell pepper to the original recipe, but I would add even more veggies next time--more broccoli, perhaps some shredded carrots too.  The seasoning and overall flavor was good though.

Shrimp and Broccoli Stir-Fry
from Cooking Light: One-Dish Meals Magazine
Makes 4 servings, ~200 cal/serving (without rice)

Ingredients:
1 pound medium shrimp, peeled and deveined
1 tablespoon cornstarch
salt and pepper
canola oil
1/4 cup green onions, cut diagonally into 1" pieces
2 teaspoons minced peeled fresh ginger
3 garlic cloves, thinly sliced
2 cups broccoli florets
1 red bell pepper, seeded and cut into thin strips
1/4 cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/8 teaspoon crushed red pepper

Directions:
Pat shrimp dry with paper towels.  In a medium bowl, combine shrimp with cornstarch and a dash of salt and pepper and toss to coat.  Heat a large wok or skillet over high heat.  Add 1 tablespoon oil to pan and add shrimp mixture; Stir-fry 4 minutes.  Remove shrimp and place in medium bowl.

To the empty skillet, add 1/2 tablespoon oil and add green onions, ginger, and garlic.  Stir-fry 45 seconds and then add mixture to the bowl with the shrimp.

To the empty skillet, add 1 tablespoon oil and the broccoli and bell pepper.  Stir fry 2 minutes and then return the shrimp-onion mixture to the skillet along with the soy sauce, vinegar, honey, and red pepper flakes.  Bring to a boil and cook 1 minute or until shrimp are done and broccoli is crisp-tender.   Serve over rice.

Poached Cod in Five-Spice Broth with Baby Bok Choy and Udon

I had flagged this recipe in my cookbook awhile back and finally got around to making it.  It was really tasty and quick to prepare and cook.  It took a couple bites/sips to adjust to the flavor of the broth, but the more I ate it, the more I liked it.  The fish was perfectly cooked and absorbed the flavor of the broth nicely.

Poached Cod in Five-Spice Broth
Recipe from One Pan, Two Plates cookbook
Serves 2

Ingredients:
2 (6oz) black cod fillets (regular cod works just fine)
salt and pepper
1&3/4 cup chicken broth
1 tablespoon dry sherry
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 teaspoon five-spice powder
1 tablespoon vegetable oil
3 heads baby bok choy, stems chopped and leaves torn
1 carrot, peeled and thinly sliced on the diagonal
1 tablespoon peeled and minced fresh ginger
3 oz udon noodles
1 green onion, white and green parts thinly sliced on diagonal
2 teaspoons minced fresh cilantro
1 teaspoon sesame seeds

Directions:
Pat the fillets dry and sprinkle all over with salt and pepper.  Set aside

In a small bowl, whisk together the chicken broth, sherry, soy sauce, sesame oil, sugar, and five spice powder.  Set aside.

Heat a large skillet over medium-high heat and add the vegetable oil.  When the oil shimmers, add the boy choy stems, carrot, and ginger, and saute about 2 minutes.  Add the broth mixture and bring to a simmer.  Add the noodles and let the mixture return to a simmer.  Stir the noodles a little to prevent them from sticking.  Top the noodles with the fish, boy choy leaves, and green onions.  Cover, reduce heat to low, and simmer until the fish and noodles are tender and cooked, about 4-5 minutes.

Divide the mixture between two shallow bowls and ladle the broth and vegetables over.  Garnish with the cilantro and sesame seeds.

Spiced Cod with Couscous

This was an easy and tasty fish dish.  I didn't have fresh mint on hand, so we omitted that ingredient.  Jeremy didn't like the raisins, but I did.

Spiced Cod with Couscous
Recipe from Martha Stewart Living: One Pot
Serves 4

Ingredients:
4 skinless 6-oz cod fillets
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground cumin
salt and pepper
1/2 pound carrots, cut into thin strips
1&1/4 cups water
1 cup couscous
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup chopped fresh mint leaves
1 tablespoon olive oil
lemon wedges, for serving

Directions:
Mix together the coriander, paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Gently rub the spice mixture on the fish.  Set aside.

In a 9x13" baking dish, mix together the carrots, water, couscous, almonds, raisins, mind, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.  Place the fish on top of the couscous mixture.

Cover pan with aluminum foil and bake at 450º for 20 minutes or until fish is cooked.

Fluff couscous with a fork and serve fish and couscous with mint sprigs and a lemon wedge.

Lemon-Steamed Sole with Pea Puree over Pesto Risotto

A photo in my recipe book for lemon-steamed sole caught my eye awhile back, but I couldn't find sole in the local grocery stores at the time.  I could have substituted haddock or flounder, but I wanted to stay true to the recipe.  So when I was wandering the fresh meat/fish department yesterday and noticed the fresh-caught sole, I decided to give this recipe I try.  I don't own a Dutch Oven (it's totally going on my Christmas wish list this year!), but my regular ol' large pot fitted with a steamer basket seemed to work just fine.   I was a little leery of steaming fish.  Even Jeremy walked in and commented, "You're cooking the fish in a POT?!"  But it worked.  It was super fast and easy and steaming kept the fish really moist and the lemon imparted wonderful flavor.  The pea puree was fine, but I'd probably skip it next time because it was just unnecessary and added extra work.   The basil pesto risotto was really delicious.

Lemon-Steamed Sole with Pea Puree
from America's Test Kitchen Complete Cooking for Two Cookbook
Serves 2

Ingredients:
1-2 lemons, cut into eight 1/4" slices
1 teaspoon extra-virgin olive oil
1 small shallot, minced
1 garlic clove, minced
1/3 cup chicken broth
2 tablespoons dry white wine
1/2 cup frozen peas
1/2 teaspoon lemon juice
salt and pepper
4 (3-ounce) boneless, skinless sole or flounder fillets, 1/8"-1/4" thick
1 tablespoon chopped fresh basil

Directions:
Fit a dutch oven with a steamer basket and add water to pot until it just touches bottom of basket.  Line the basket with 4 lemon slices, cover, and bring to a boil.

Meanwhile, to make the pea puree, heat oil in a small saucepan over medium heat until shimmering.  Add shallot and cook until softened, about 2 minutes. Add the garlic and cook another 30 seconds.  Stir in the broth and wine and bring to a simmer.  Stir in the peas and cook until tender, about 2 minutes.  Transfer to a blender or food processor and blend until completely smooth.  Return sauce to the pan, stir in the lemon juice, and season with salt and pepper. Cover to keep warm.

Pat sole dry and season with salt and pepper.  Arrange skinned side up with tail pointing away. Starting with the wider end, tightly roll fillets.  Place the bundles on top of the lemon slices in the steamer basket and top with the remaining lemon slices.  Reduce heat to a simmer, then cover and steam until fish flakes easily, about 4-6 minutes.  (If you had slightly larger 6 oz fillets, steam for 6-10 minutes.)  Gently transfer fish to a plate, remove top lemon, sauce with pea puree, and sprinkle with basil.

*****

Basil Pesto Risotto 
Adapted from America's Test Kitchen Complete Cooking for Two Cookbook
Serves 2 (very large portions--we had leftovers)

Ingredients:
2&1/2 cups water
2 cups chicken broth
1 tablespoon unsalted butter
1 small onion, chopped fine
salt and pepper
1 garlic clove, minced
3/4 cup Arborio Rice
1/2 cup dry white wine
1/4 cup frozen peas (optional)
1/4 cup Parmesan cheese
1/4 cup basil pesto

Directions:
Bring water and broth to a simmer in a medium saucepan over medium heat.  Remove and keep warm.

Melt 1 tablespoon butter in a medium saucepan over medium-high heat.  Add onion and 1/4 teaspoon salt, and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds.  Add rice and cook, stirring constantly, until grains are translucent around the edges, about 1 minute.  Add wine and cook, stirring often, until fully absorbed, about 5 minutes.  Stir in 2 cups of the warm water-broth mixture.

Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 12 minutes.  Once that is absorbed, stir in another 1/2 cup of the water-broth and cook, stirring frequently, until it's absorbed again.  Stir in the peas.  Repeat steps with the remaining water-broth until it's all incorporated and absorbed.  Off the heat, stir in the pesto and Parmesan cheese.  Season with salt and pepper to taste and serve.


Easy Basil Pesto:  (makes ~1/2 cup)
In a food processor, combine 1/4 cup pine nuts, 3 garlic cloves, 1/2 teaspoon salt, 2 cups packed fresh basil leaves, 2 tablespoons fresh parsley leaves, 7 tablespoons extra-virgin olive oil, and 1/4 cup Parmesan cheese.  Process until smooth.