fish with lemon caper sauce

Fish with Lemon Caper Sauce

1/2 cup dry white wine
4 tablespoons olive oil (use butter if making salmon)
Zest of 1 lemon
4 cloves garlic, minced
2 tablespoons capers
2 tablespoons lemon juice
10-12 oz canned fish (tuna, sardines, salmon, etc)
Cooked pasta
1/2 bunch parsley, minced

1. Heat pan on medium high until hot.
2. Add wine and reduce by half.
3. Add oil, zest, garlic, capers, lemon juice, and fish.  Heat through.
4. Add pasta and parsley. 
5. Stir to coat and allow to sit for 5 minutes.
6. Serve with parmesan cheese.

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coconut curry fish

I've always loved eating coconut, but apparently I was in a coconut kick for a week or two so this week is unofficial coconut week here at a girl eats world!  I've got some delicious recipes lined up starting with this curry dish!

I am always trying to get The Hubby to eat more fish.  He prefers white, lean fish so I make it as often and in different ways to see how he really likes it.  He loved this recipe; he said that all the flavors worked really well together.  Bonus--it can be made in about 40 minutes!

 {served over rice}

coconut curry fish
from myrecipes.com

makes 4 servings

1 1/2 tablespoons brown sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice
3 oz tomato paste
1/8 teaspoon ground coriander
1/8 teaspoon chili flakes
1/8 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fresh ginger, minced
4 (6-ounce) halibut fillets
3 basil and/or mint sprigs, with stems removed and chopped
Rice, cooked

1. Combine all ingredients except fish and basil, in a medium saucepan over high heat, whisking until smooth. 
2. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. 
3. Add fish and cover.
4. Cook for 10-15 minutes or until fish flakes and turns opaque.
5. Serve over rice with basil/mint sprinkled on top.

Have you tried coconut in a savory dish like the above?  Did you like it?  If you haven't tried it, would you?  I'd love to hear from you!

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Irish whisky roasted salmon

Next week is St. Patrick's Day, and I know everyone becomes Irish for that day just to celebrate.  I've ALWAYS been infatuated with Ireland: the rain, the green rolling hills, the stonework, the food, the lightheartedness, the myths, the faeries, all of it.  The Hubby and I will make it there someday; I might never come back to America!

So anyway, I went all out for St. Patrick's Day this year.  I not only made some delicious Irish recipes that I will be sharing this week, but I also gathered my favorite Irish sayings and proverbs which I will be sharing too!

First up is this delicious salmon recipe.  I even researched to see if Ireland has salmon (which they do in case you were wondering).  I loved this salmon recipe because it was easy, and the leftovers work great on salads and such.  I wasn't sure what to expect, but I loved that the whisky toned down the strong taste of fish.  I will definitely be making this again!

 {Irish whisky roasted salmon}

{I served mine with peas for a light dinner}

one year ago:  lima beans with garlic butter sauce

Irish whisky roasted salmon
from www.food.com

makes 4 servings

4-6 ounce salmon fillets
2 tablespoons honey
1⁄4 cup cider vinegar
1⁄4 cup Irish whiskey (1 small bottle of Jameson is perfect!)
1 teaspoon dried thyme
2 tablespoons vegetable oil
salt & freshly ground black pepper

1. Place salmon in a container that is suitable for marinating.
2. Mix remaining ingredients until combined.
3. Pour over salmon and marinate for 4 hours.
4. Preheat oven to 450.
5. Remove salmon from marinate and place in a clean baking dish.
6. Roast for 10-12 minutes or until light pink and flaky.
7. Enjoy! 

{one of my favorite Irish blessings}

Sláinte! (cheers/good health)

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tilapia veracruz

Although The Hubby doesn't really love fish, he will tolerate lean, white fish (not too fishy like salmon or tuna).  He absolutely LOVED this spicy Spanish dish.  This is so easy, it can be done in about 30 minutes for a quick weeknight meal.

 {tilapia veracruz}

{close up}

tilapia veracruz
adapted from www.myrecipes.com

makes 4 servings

1 tablespoon extra-virgin olive oil

1/2 onion, sliced

1 pepper, thinly sliced

4 garlic cloves, sliced

2-14 oz cans fire-roasted diced tomatoes, drained

1 tablespoon capers, rinsed and drained

1/4 cup green olives, halved (about 20)

1 teaspoon dried oregano
1/2 teaspoon chili flakes (more if you really like it spicy) 
4-4-oz tilapia fillets (or any other white fish will do)

1. Heat oil in a large pan on medium-high.
2. Once hot, add onions and peppers.  Sear until browned on one side.
3. Add garlic, tomatoes, capers, olives, oregano, and chili flakes.  Stir until combined.
4. Add fish on top and turn down heat to medium.
5. Cover pan and allow to simmer for 10-15 minutes or until fish is done.
6. Serve over rice.  

Do you like to eat fish?  Which do you prefer: fatty fish like salmon or lean fish like tilapia?
 

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Broiled Cracked Pepper Fish

I am trying to add more fish into our diet, but The Hubby makes it hard with his preference of light white fish over fish like salmon.  However, when I saw this recipe that include one of his favorites--black pepper, I knew this would be a winner, and it was!

 {Broiled Cracked Pepper Fish}

 {Searing the peppers and onions}

  {Ready to go under the broiler}

 {Broiled Cracked Pepper Fish}

 {Served with Ginger Rice}

One year ago:  Garlic Chickpea Salad

Broiled Cracked Pepper Fish
from rotinrice

Serves 4

2 tablespoons olive oil
2 peppers (local), thinly sliced
1 onion (local), thinly sliced
3 cloves garlic (local), thinly sliced
1/2 teaspoon dried thyme
4 pieces white fish like swai, cod, or halibut
2 teaspoons black peppercorns, crushed

1. Preheat oven to broil.
2. In an oven-proof pan, heat oil until hot.
3. Add onions and peppers and sear so one side is caramelized.
4. Add garlic and thyme; cook for another 3 minutes.
5. Place fish on top of veggies and sprinkle with pepper.
6. Bake for 10-15 minutes or until fish turns opaque and flakes easily.
7. Serve.

Do you prefer light, white fish, or heavier fish like salmon and tuna?

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Smoked Salmon Goat Cheese Scramble

When I found out that August was National Goat Cheese month, my first reaction was "I hate goat cheese!"  But then I stopped myself.  I remember the last time I had it (4-6 years ago, I didn't like it), and I knew it was time to try it again.  Your taste buds change every 5-7 years, and as you get older, the more bitter foods you like.

 {Smoked Salmon Goat Cheese Scramble}

I knew that there was a goat cheese stand, Bleugrass Chevre, at the Farmer's Market with free samples so I gave it another try.  I liked it surprisingly; I liked it enough to buy it.  I even found a recipe that looked delicious with goat cheese in it.  I even have some left over for another recipe.  My motto always has been and will be--try new foods!!!

{I bought the garlic-chive goat cheese}

As I sit here eating this (literally), I'm loving how the strong salmon and goat cheese flavor compliment each other.  I'll also divulge that I ate every. bit. of. this.  Yes--all two servings!

 {Cooking the eggs}

 {Side view}

One year ago:   Blueberry Cornmeal Cake

Two years ago: Peach Sangria

 

Smoked Salmon Goat Cheese Scramble
from Tori Avey

Makes 2 servings

4 eggs
1 tablespoon milk
1 tablespoon butter 
1/3 cup (2 oz) sliced smoked salmon cut into small pieces
2 oz goat cheese
1 teaspoon chopped fresh dill
Salt and pepper to taste
Labaneh cheese or sour cream (optional)

1. Whisk eggs and milk together for 1 minute.
2. Heat butter in a pan until melted.
3. Add salmon and cook for 1 minute.
4. Add eggs, dill, and goat cheese.
5. Taking a spatula, every 1 minute, scrap from the outside edge to the center all the way around.  this allows the uncooked egg to flow in and cook.
6. When eggs are about 90% done, chop up the middle and spread it evenly in the pan.
7. Flip eggs once.
8. Season to taste (I only added pepper) and serve. 

I encourage you to try goat cheese because you might surprise yourself and love it!  I know that I did!

Do you try foods that you don't like every so often?  Have you ever changed you mind about something?

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Grilled Shrimp with Yum-Yum Sauce

I love Japanese habachi!  However, I've not found a good place here in Lexington for it, and sometimes I want some of the yum-yum sauce they make!  So what did I do?  I looked around online for some ideas, and I marched to my kitchen to create it!  It took a few tries, but I finally found it!  The hubby likes his spicy so I included that part in the recipe, but without it, it tastes just like yum-yum sauce!

 {Grilled Shrimp with Yum-Yum Sauce}

One year ago:  Black Bean Confetti Salad

Grilled Shrimp with Yum-Yum Sauce

Makes 1 1/4 cup dipping sauce (enough for 4-6 servings)

1 cup mayonnaise
1/4 cup ketchup
2 tablespoons rice wine vinegar (cider vinegar will work in a pinch)

1 tablespoon mirin
1/4 teaspoon paprika
1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon sugar  
1/8 teaspoon cayenne pepper (optional)
40 raw shrimp, shelled, de-veined and skewered

1. Mix all ingredients except the shrimp together until combined.
2. Grill shrimp for about 5 minutes or until they turn pink.
3. Serve shrimp with sauce.

Have you ever tried Japanese habachi (where they cook the food in front of you)/  If not, you really should because it's delicious!  I am working on finding a place, and I believe that it'll be perfect (it's in a town with a large Japanese population--I mean how can it not be good?!)!

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Middle Eastern Tomato Garlic Fish

As soon as I saw this recipe, I just had to make it!  Not only does it come from one of my favorite food bloggers, but it's from my favorite cuisine!  Plus it's made with fish (which I am trying to eat more of) so it was all systems go!

 {Middle Eastern Tomato Garlic Fish}

 {Fish steaming is delicious flavors!}

{Middle Eastern Tomato Garlic Fish side view}

One year ago:  Whipped Cream

Middle Eastern Tomato Garlic Fish
From Tori Avey

2 red peppers, roasted and cut into stripes (learn how to roast peppers here)
1 cup fresh parsley and/or cilantro (I used about 3/4 cup parsley to 1/4 cup cilantro)
12 whole cloves garlic
4 filets of fish (cod, swai, or sea bass)
1/2 teaspoon chili flakes (use less if you don't like it too spicy)
1 1/2 cups hot water
1-6 ox can tomato paste
1/2 teaspoon paprika
1 teaspoon honey
1/4 teaspoon cayenne pepper (use less if you don't like it too spicy)

1. In a large saucepan, spread the peppers, fresh herbs, and garlic on the bottom to make a "bed" for the fish.
2. Place fish on top of the herb bed and sprinkle with salt, pepper, and chili flakes.
3. Mix remaining ingredients until well combined.
4. Pour seasoned tomato mixture over fish.
5. Bring sauce to a simmer, then reduce heat to medium low and cover.
6. Cook for about 15 minutes, or until fish is flaky.
7. Serve.

The flavors were so good and fresh; it took very little time to make (about 20 minutes).  Served with a salad, this is a perfect meal!

How do you get fish into your diet?  I'd love to hear more ideas!Pin It

Springtime Fish

During the spring, the hubby and I eat our weight in asparagus--literally!  I've also been trying to incorporate more fish in our lives, and this just came together over the weekend.  I was obsessed and made it twice!  I love that it was a one-pot meal so less clean up, and since it was baked, no standing in the kitchen! 

 {Springtime Fish}

 {Prepping fish for the oven}

 {Fish when it is done}

 {Spring Fish top view served with chili spiked rice}

 {Asparagus was bought from local farm, Blue Moon.  Pictured here is owner, Leo Keene.  My family has bought produce from him for years, especially his garlic  (which will be ready in about 4 weeks)!  So delicious!  They are at the Lexington Farmer's Market located on Saturdays in Cheapside Park next to the Courthouse.}

One year ago:  Chicken Cordon Bleu

Springtime Fish

Makes 4 servings

4 fish filets, white fish like cod or swai, cut in half
1/4 cup soy sauce
2 teaspoons sesame oil
1 teaspoon ground black pepper
1 tablespoon ginger, minced
3 cloves garlic, minced
3 green onions, chopped
1 pound asparagus, hard ends trimmed
2 tablespoons basil, chopped

1. Preheat oven to 425.
2. In a casserole dish, spray dish with non-stick spray.
3. Place fish in the casserole dish.
4. Mix soy sauce, oil, pepper, garlic, and ginger together until well-combined.
5. Pour soy sauce mixture over fish.
6. Top fish with green onions and asparagus.
7. Cover dish with foil.
8. Bake for 15-20 minutes or until fish is flaky.
9. Top fish with basil.
10. Serve.

Swai is a fish that I have never heard of until my mother had some and made me try it.  I love it!  It's a lean white fish that will win over any non-seafood person (like my hubby); plus it's cheap!  And you buy local asparagus, green onions, and garlic?  Definitely awesome!

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fish patties

The hubby was telling me about how his family would eat salmon patties on the occasion and how he really liked them.  So he made them for me!  I don't ever pass up an opportunity for him to make me dinner.  Here lately, he's made soup beans a few times while I make cornbread.  Simple but so delicious!

Anyway, the salmon patties (or slammin' patties as he calls them) were good, but they need some refining....  After many tries to get everything right, here is the recipe that we created together!

{Salmon patties}

{The hubby mixed it up, and he did a fantastic job!}

{Frying the salmon patties}

{Hubby claims I burned them, but I love this dark, crispy outside because the inside is nice and soft still!}

One year ago:  Clam Chowder

fish patties

Makes 6-8 patties

1 1/2 cups vegetable oil
16-18 oz canned fish
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons seasoning (fish, creole, blackened, Cajun, etc)
3 eggs, beaten
3/4 cup dry bread crumbs
1/4 cup parmesan cheese
1/4 teaspoon ground black pepper

1. Place oil in a cast iron skillet and heat until hot.
2. Meanwhile place fish in a bowl and flake with fork.
3. Add remaining ingredients and stir until well combined.  Add only 1 cup of bread crumbs to begin with; sometimes you'll need more.  Mixture should stick together almost like dough.
4. Taste fish mixture and season to taste with salt and more pepper.
5. Pat mixture out into 6-8 patties, depending on the size you want them.  These could even make mini patties!
6. When oil is hot, carefully place patties into the hot oil.
7. Fry until crisped and brown; turn over and repeat on the other side.
8. Repeat frying patties until all are done.
9. Serve with your favorite sauce (ketchup (hubby's favorite), dill and sour cream sauce, spicy mayo, tarter sauce, lemon and sour cream sauce, tzatziki--the list is endless!).

Have you and a significant other made your own recipe?  I love it!  I've been working on a black bean cookie recipe here lately which I can hopefully perfect this weekend so I can share it with all of you!

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Sweet and Spicy Tuna Pasta

This is another recipe the hubby said was "okay", and then he ate it all between dinner that night and his lunch the next day.  I loved this recipe mainly because I made it in less than 30 minutes including cooking the pasta, and I loved the contrast of the spiciness of the pepper flakes and the sweetness of the tarragon.  If you have never tried tarragon, it has a sweet slight licorice taste.

{Sweet and Spicy Tuna Pasta}

{Playing with ingredients for pictures, and trying to quiet my guilt for eating pasta by eating veggie pasta (hence the colors)}

{Add cooked pasta and Parmesan cheese to tuna}

{Sweet and Spicy Tuna Pasta before additional cheese love}

Sweet and Spicy Tuna Pasta
adapted from allrecipes

Makes 4 servings

10 oz tuna packed in olive oil
3 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 teaspoons dried tarragon
1/4 teaspoon ground black pepper
2-6 oz cans tomato paste
1/2 teaspoon Worcestershire
1/2 cup water
1/2 cup chicken broth
2/3 cup Parmesan cheese
Pasta, cooked
Parmesan cheese, optional for garnish

1. Place tuna in a hot skillet and cook until oil sizzles.
2. Add garlic, oregano, pepper flakes, tarragon, and black pepper.  Cook for 1 minute.
3. Add tomato paste, Worcestershire, water, and broth.
4. Cook for 10 minutes or until heated through.
5. Add Parmesan cheese and stir until melted.
6. Add pasta and stir to combine.
7. Add salt to taste.
8. Serve with additional Parmesan cheese on top.

Have you ever tried tarragon before?  I never did until I was in culinary school.  I'd love to hear if you have!

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Jambalaya

Growing up, my brother and I HATED jambalaya and gumbo!  In fact, our mother would threaten to make it when we were being picky about the food she had made.  However, being the adult that I am now, I have tried those dishes on several occasions, and I must admit that I like them now!  So when I saw a recipe for jambalaya in the crock-pot, I had to make it.  It was a bit spicy for me, but my co-workers who tried it said it was excellent (thanks ladies!).  This recipe makes a large amount which is good for leftovers!

 

{Jambalaya}

 

{Put everything in a crock-pot}

 

{Cooked jambalaya}

 

{Then add the shrimp}

One year ago:  Homemade Biscuits

Jambalaya (Crock-pot)
adapted from Mother Earth Living

Makes 8 servings

2 cans diced tomatoes
1 can tomato sauce
1 large onion, chopped
1 cup carrots, chopped
4 peppers, chopped
1 cup celery, chopped
6 cloves garlic, minced
3 tablespoons lemon juice
2 bay leaves
3/4 teaspoons paprika (less if you don't like spicy)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon hot sauce (less if you don't like spicy)
1 pound smoked sausage, cut into chunks
1 pound shrimp, cooked
2-3 cups cooked rice

1. Place everything but the shrimp and rice in a crock-pot.
2. Cook on low for 7 hours.
3. One hour before serving, toss in the shrimp and allow to heat through for about 1 hour.
4. Serve over rice. 

Did you try a meal/food item again in your adulthood after you didn't like it in your childhood?  Did you change your mind like I did?

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Everything Bagel Flatbread and Lox

A fellow college alum, Brigitte Nguyen, posted a recipe that I knew I had to make ASAP!!!  She is the host of several TV shows, From the Kitchens of... and KY Proud Kitchen, (both definitely worth checking out) and is such a sweet and wonderful person!  If you are in the Bluegrass region of KY, the KY Proud Kitchen comes on Sundays on Fox 56 at 10:30 AM--definitely a must-see!!!  Now onto the food!

I love smoked salmon and cream cheese and onions--practically everything that on this flatbread.  So it was a no-brainer to try it.  Plus, my mother, brother, and I were wondering what to have for dinner on one of the last nights he was with us, and this definitely fit the bill--easy, healthy, and delicious!

 

{Everything Bagel Flatbread and Lox served with spinach salad}

 

{Rolling out the dough}

 

{Mixing the "everything"}

 

{Everything flatbread!}

 

{I used a Pampered Chef cheese slicer to get my cucumbers paper thin!}

{I might have left this in the oven a few minutes too long, but that's okay!}

 

{Spread cream cheese}

 

{I layered mine up with cucumbers!}

 

{Finished flatbread--doesn't it look heavenly?  It was, and it was incredibly easy!}

 

{My brother....  "messing up my presentation"  Gotta love him (and miss him too!)}

Everything Bagel & Lox Flatbread (follow the link for a 5 minute video on how to make this recipe!) 
from Brigitte Nguyen

Makes 4 servings

1 teaspoon olive oil
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons garlic flakes
2 teaspoons onion flakes
1/4 teaspoon kosher salt
8 oz cream cheese, softened
1/2 English cucumber or 2 mini cucumbers, very thinly sliced
1/4 red onion, very thinly sliced
6 oz smoked salmon, torn into small pieces
2 teaspoons capers
4 tablespoons fresh dill leaves
Freshly ground black pepper, to taste
Fresh squeeze of lemon

1. Heat oven to 425 degrees.
2. Grease a 13x18 inch (half sheet size) baking sheet with olive oil. 
3. Unroll the dough onto the baking sheet and press to the size of the pan. 
4. Combine the poppy seeds, sesame seeds, garlic flakes, onion flakes, and salt in a small bowl. Sprinkle evenly over the dough, pressing lightly to adhere. 
5. Bake for 10-13 minutes, until browned on the surface and crisp on the edges. 
6. Cool for 15 minutes. 
7. Spread the surface of the flatbread with cream cheese.  
8. Layer on the cucumber slices. 
9. Scatter the smoked salmon, capers, red onions, and dill. 
10. Finish with black pepper and a squeeze of fresh lemon.
11. Serve. 

I hope you are having a wonderful Wednesday!  It's HUMP DAY!!!!

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Roasted Garlic and Chili Pasta with Shrimp

Sometimes it's the really simple dishes that are the best.  Nothing really beats an easy pasta dish, thrown together in about 20 minutes.  Plus with simple ingredients and endless options, it's a staple in our house!

 

{Roasted Garlic and Chili Pasta with Shrimp}

 

{Roasting garlic (how-to here)}

 

{I used already cooked shrimp--it was on super sale but raw would work too!  Or even chicken!  Or go vegetarian!}

 

{Sauteing everything}

 

{Cooking pasta (how-to here)}

 

{Combining everything}

 

{Adding Parmesan was definitely delicious!}

Roasted Garlic and Chili Pasta with Shrimp

Serves 4

5 tablespoons olive oil
3 heads of roasted garlic (see here for a how-to)
1/4 teaspoon chili flakes
1/4 teaspoon black pepper
12 oz shrimp, de-veined and tail off
7 oz cooked pasta
Parmesan cheese (optional)

1. Heat olive oil in pan.
2. Add roasted garlic, chili flakes, and pepper; saute until fragrant about 5 minutes.
3. Add shrimp and heat or cook through.
4. Turn off heat.
5. Add pasta and stir to combine.
6. Serve.

Do you have a simple, easy go-to recipe for those nights a quick meal is in order?

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