Panko Baked Mahi Mahi w/ Mango Salsa July 21, 2009

I made the following recipe last night and it was soooo super easy. If I was feeling a little more advantageous I would have made the mango salsa from scratch but alas I was looking for something quick and easy so I used  the fresh mango salsa from “Fresh & Easy” (PERFECT!) I served the fish along with some steamed broccoli and rice. A perfect weeknight meal that took less than 30 minutes from refrigerator to table.  

 

Ingredients

2 Mahi mahi filets, rinsed & patted dry with a paper towel

¼ cup melted butter

¼ teaspoon garlic powder

2    tbsp. lemon juice

1    cup unseasoned panko bread crumbs

½ tsp. lemon pepper

Directions

Heat oven to 375°. Spray a baking dish lightly with olive oil cooking spray.

Combine the melted butter, garlic powder, and lemon juice in a shallow dish. In a another shallow dish, combine the panko bread crumbs and lemon pepper.

Dip each filet into the butter mixture, then place into the panko mixture and roll until the filets are coated. Place the fish into the prepared dish.

Press any leftover panko mixture on top of the filets.

Bake for 12-15 minutes, until fish is done.

Top with mango salsa. Easy Breezy!

Fish Baked w/ Spinach & Salsa July 12, 2009

 

My friend Kristin forwarded me the following recipe that her Mom gave her. This was such an easy, tasty and healthy meal! I just had to post it on my blog! I used Hoki which is a firm and sweet white fish from New Zealand. It held up excellently in the dish. I served the dish spooned over organic cooked jasmine rice. What a quick and excellent meal! I will definitely be making this again! 

 

Fish Baked With Spinach and Salsa (by: Barbara Robinson) 

Ingredients 

1 Tbs. olive oil

2 cloves garlic, minced

1 10 or 12 oz. bag spinach

1 cup salsa, drained (use a mesh strainer)

1 pound cod, tilapia, red snapper or other firm white fish, cut into 4 portions

Salt and pepper to taste

½ C crumbled feta cheese

 

Heat oven to 450. Spray an 8” square or other small glass baking dish with cooking spray. 

In a large skillet over medium low, heat the oil. Add the garlic and stir until it begins to color, about 1 minute. Add the spinach, a handful at a time and cook until it is wilted.

Stir in the salsa, then remove from the heat.

Arrange half the spinach mixture in a layer over the bottom of the prepared baking dish. Arrange the fish in a single layer over it. Season with salt and pepper. Spread the remaining mixture over the fish, then sprinkle with feta cheese.

 

Bake for 20 minutes or until the fish is opaque at the center.

215 calories per serving

Recipe Rating: 4 stars!

Spaghetti with Pinto Grigio & Seafood April 27, 2009

The following recipe from Giada De Laurentiis was super easy and quite yummy! All the flavors melded beautifully together (don’t skip the arugula!!). It was a perfectly light pasta for a lovely spring evening. The only revision I made (and true foodies out there please don’t shudder…) was that instead of fresh clams I used 1 can of drained chopped clams. In general cooking fresh clams makes me nervous plus it was kind of a budget decision. So put me on a food time out, I used canned clams!  

Recipe Rating: 4 out of 5 stars

http://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghetti-with-pinot-grigio-and-seafood-recipe/index.html

(If the link doesn’t work, just copy and paste into your browser)

Salmon Burger April 20, 2009

The following recipe is from the Fitness Ridge cookbook. It was pretty darned easy to make and quite tasty. I will definitely make this again!!! Served the burger with steamed green beans and a small side salad. It was one of those meals that leaves you satisfied but not over-full. 

 

Salmon Burger – Serves 4

Ingredients:

1 lb. salmon

1/4 cup roasted red peppers, diced

1/8 chopped Italian parsley

1/8 cup finely diced red onion

1 tbsp. mustard (I used dijon)

2 tbsp. soy or vegan mayonnaise 

3 tbsp. lemon juice

1 tsp. each salt n’ pepper

1/4 cup rolled oats

1/4 cup egg whites

Directions:

Bake Salmon at 350 degrees for about 18 minutes or until done. NOTE: We used the George Foreman grill to save on time. 

Place cooked salmon in a mixing bowl and shred with a fork. In a separate bowl whip egg whites to stiff peaks. Fold in all ingredients and mix well. Divide the mixture into 4 patties (about a 1/2 cup each). In a baking dish bake at 350 degrees for 15 minutes or until hot in the middle. Note: I cooked for 20 minutes until they were a little brown on the outside. 

 

Serve on a whole wheat hamburger bun with dijon mustard, sliced tomatoes & cucumbers and field greens. 

Yummy AND Healthy!!  

Recipe Rating: 4 out of 5 stars

Boring Old Tuna Sandwich? I don’t think so! April 16, 2009

The thought of a tuna fish sandwich often elicits a certain reaction like “Oh no! Not that again!” I am here to tell you that tuna fish, that budget friendly “chicken of the sea”, can be prepared in such a way that you don’t have to simply tolerate it on your lunch menu but you can actually ENJOY it! Here are two of my favorite tuna fish fixes! 

 

Option # 1 – Sweet n’ Nutty 

1 can albacore tuna in water, drained (dolphin friendly please!)

1 handful green grapes, sliced into halves 

1 tsp. chopped walnuts

1 tsp. chopped green onion

1 stalk of celery, finely chopped 

1 tbsp. Vegan mayonnaise 

 

Mix the above ingredients. Add salt n’ pepper to taste.

Serve either in a whole wheat tortilla, whole wheat pita or whole grain bread along with a handful of field greens, thinly sliced cucumber slices and a small handful of shredded soy cheddar cheese. Yum-O! 

Option #2 – Spicy n’ Sassy 

1 can albacore tuna in water, drained (dolphin friendly please!)

1 tbsp. Shredded Carrots 

1/4 cup of your favorite pico de gallo (the chunkier the better)

 

Mix the above ingredients. Add salt n’ pepper to taste.

Serve either in a whole wheat tortilla, whole wheat pita or whole grain bread along with a handful of field greens, thinly sliced avocado and a small handful of shredded soy cheddar cheese (and maybe a dash of good o’ Tabasco). Yum-O Part Deux!  

 

Do you have any fun tuna sandwich fixes?  Let me Know!

Chili Rubbed Salmon October 30, 2008

So simple. So Easy. What else could you expect from Real Simple?  

 

I really don’t have much else to write about this one except it was incredibly easy to make and quite tasty. I found a great deal on Wild Alaskan Salmon in the freezer section at Trader Joe’s. I served it with steamed broccoli and brown rice. Yumm Yumm.

 

Recipe Rating: 3.5 out of 5 stars

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=659320

Baked Cod with (Turkey) Chorizo & White Beans September 18, 2008

Okay bloggy world open your mind. The following dish may not sound incredibly appetizing at first but let me tell you this… IT IS. Not to mention that it was incredibly easy to make.  I found this recipe on EatingWell.com and it is actually quite healthy. I’m sure you could even use soy sausage as a substitue. If you do use an alternative I would add a little paprika along with the fresh thyme for some smokey flavor.

 

I used wild pacific cod in accordance with the Monterey Bay Aquarium Seafood Watch. My only other revisions to the recipe are that I used smoked turkey kielbasa instead of chorizo and I also added one chopped zucchini to the mixture at the same time as the grape tomatoes.

 

I served this meal with brown rice and it was very tasty. The classic Spanish flavors were also complimented by a nice glass of red wine. Yum, yum!  

http://www.eatingwell.com/recipes/cod_chorizo_white_beans.html

Roasted Fennel and Red Onion Salmon September 2, 2008

I was going through my beloved recipe book filtering through the recipes. I needed to make space for new recipes and get rid of ones that I really didn’t think I would ever make. I stumbled on the following recipe for salmon that I’ve had for a few years but never made. I decided to give it a shot this week and if I liked it; it would continue to hold a place in my precious book.

This was a really simple dish to make and the flavor combinations were great. I served it with an organic parmesan risotto that I found at Trader Joe’s. It was a really healthy meal and nice change to a usual salmon dish.

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1107180

Recipe Rating: 3.5 out of 5 stars.

Simple Mahi Mahi W/ Salsa Fresca August 12, 2008

Just because you are cooking simple doesn’t mean it needs to be boring or flavorless. Try this simple trick to add a little simple kick to your meal. This idea can also be used for grilled chicken too!  

1. Marinate 2 pieces of Mahi Mahi in lime juice, garlic, cilantro and olive oil for 1 hour (if you really want to make it simple, you can always use a store bought marinade)

2. Steam broccoli

3. Make a fresh garden salad with your favorite ingredients. I used romaine lettuce with chopped tomato, cucumber and red bell pepper.

4. Grill the fish. I used my George Foreman grill – 300 degrees for 6-7 minutes.

5. Top the grilled mahi mahi with a heaping spoonful of salsa fresca or pico de gallo (Trader Joe’s has a GREAT salsa fresca). Next add a few slices of ripe avocado.  

6. Combine 1/4 cup salsa fresca and 3 tbsp. ’Light’ Caesar salad dressing to make a sassy dressing for your salad

This meal is light, low fat, satisfying and oh so tasty. Plus it took less than 20 minutes to prepare! Try it!

Tomato-Artichoke Bruschetta July 30, 2008

OMB! (Translation… “Oh My Bruschetta!”)

For lunch yesterday I made the following bruschetta and served it with toasted pita to accompany a simple meal of grilled chicken. It was oh so very tasty. But the pièce de résistance came later than evening as I sat down to my dinner of grilled mahi mahi and broccoli. I thought… I have just a little of the bruschetta left, I think I’ll heat it up and put it on top of my fish. YUMMY! YUMMY! Seriously Yummy! It would even make a great pasta sauce. The toasted walnuts add a real meatiness to the bruschetta. Delete the Parmesan for a great vegetarian option. I definitely give this a recipe rating of 4.5 out of 5 stars. I did, of course, make some changes and additions. See below…

I used 3 tomatoes instead of 2

I substituted 1/2 cup of chiffonade basil instead of the fresh parsley. I just felt that the flavors would better suit my palate. I did however add 1 tsp. of fresh Italian parsley paste.  

Finally, the recipe says to use a food processor. I didn’t. I just chopped everything really fine and the consistency was GREAT!   

http://www.shape.com/healthy_eating/recipes/6262