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Tag Archives: Fish

Miso-Glazed Cod

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With Spicy Garlic-Braised Baby Bok Choy.


I love cod, but I always think it looks like a prehistoric creature once it hits the plate.


I must have had teenager bok choy because I could only fit half of it in the pan.

I love when you have two dishes that can cook at the same time and the same temperature.

A six-ounce portion of cod and two heads of bok choy make the perfect little 400-calorie meal.

Thanks, Candice Kumai/Cook Yourself Sexy.

Eat Well and Savor.



Fabulous Fish Tacos

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With Tequila-Lime Sauce and Pickled Slaw.


Every once in a while I make a recipe and I just don’t know where to start with the post.  There is just too much goodness going on here.  I guess I’ll go with the preparation order that Candice Kumai used in her book, Pretty Delicious.  That’s not too crazy, I hope.

Just look at that glorious slaw.


So far this year I’ve pickled onions, peaches, and now cabbage with radishes.  I am here to tell you that I am definitely a fan of pickling; it couldn’t be easier.  Sugar and apple cider vinegar and time is all you need.  You know what I’m not a fan of?  Radishes.  Well, unless they’re pickled, as I have just discovered.


There’s a lot of cilantro in there, and lime juice too.  Oddly, it wasn’t that flavorful, but it had a lot of competition with the slaw.


All I have to say is Tequila.

Actually, I should mention that the sauce was a little thin for my liking.  It’s Greek yogurt with lime juice in it and the tequila.  I think next time I’m going to use sour cream and just pour the tequila right on the taco.


A much better looking version of the fish.


I cannot get enough of this slaw.  I have some left and I want to put it on everything.


Avocados are optional.  Don’t you just love how that always means they’re not included in the calorie count?  I’m almost afraid to admit that I think I’m developing an allergy to avocados anyway.


In this case the tacos already come in at 470; so I can live without the creamy goodness of the avocados for now.

Eat Well and Savor.

Seared Tuna Romesco

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You’ll never guess where I got this recipe from.


I’ll give you a hint:  it’s the Happiest Place on Earth.

That’s right Epcot Food & Wine Festival usually puts out a cookbook and of course I have to buy it when I’m there.  This particular version if from the 15-year anniversary.

It’s just your basic romesco sauce from Spain.


Add some roasted red peppers and tomatoes, along with some olive oil and you’ve got a tasty sauce that goes with fish and vegetables.


I do have a couple of complaints, however.

First, the recipe called for jarred red peppers.  Seriously?  I roasted my own.  It’s so easy:  broil 20 minutes, turning every 5.  Then put them in a plastic bag until room temp and peel.

Second, the direction was to grill the tuna for 3 to 4 minutes each side for medium-well.  WTF?  I almost fell for it.  I really thought medium-well tuna was a thing of the past.

This version of the sauce from Whole Foods is simiar to the one I made.

Eat Well and Savor.

Pineapple Teriyaki Salmon

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I may have taken some liberties with this recipe.


But I think it turned out okay.


The sauce called for 6 ounces of pineapple juice, but I had some tidbits in the fridge that were leftover from something else and I just couldn’t bring myself to waste them and/or put an unwanted bottle of juice on the shelf.   I realized in retrospect that I probably could have given them a spin in the food processor and achieved a less chunky result, but what the hey; right?


I was a little concerned about the cook time:  3 minutes in the pan and another 4 in the 400 degree oven.


As usual, all’s well that ends well.

I should mention that this is a Cooking Light recipe.  I actually pulled it out of the May 2006 issue and somehow have kept it floating around all this freaking time.  Obviously the stars were aligned and the time for salmon is now.

Eat Well and Savor.

Cilantro Lime Sea Bass

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I really need to learn to read the recipe beforehand.  In this case even the first couple of lines would have helped.  You know, the part that says marinate for an hour.


It all ended okay, though.


It felt a little bit like St. Patrick’s Day again with all of that cilantro.   Add the lime juice and some salt and pepper.  Then find something to do and try not to eat potato chips while you wait an hour for it to sit in the fridge.  Well, maybe that’s just me.


This recipe is from Christine Avanti and Skinny Chicks Don’t Eat Salads.  I still think that’s a great name for a book.  Anyway, CA says 375 for 15 minutes.  I think that must depend on how thick your filet is.  This one took at least 25, but it was worth the wait.


Two thumbs up to CA on the couscous too.  Raisins, ginger, and turmeric, an excellent combination.

I almost forgot the best part:   under 400 calories.  And great with steamed broccoli.

Eat Well and Savor.

Coconut Curry Sea Bass

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Over Red Lentils.


Except they’re not really red, are they?


They used to be close to red.  Not only did they fade, but they got a little mushy.


Let’s focus on the positive, though.


Really pretty colors.


And about 85 feet of banana leaves.  Of course I had no idea what I was getting into.   I’m not sure what I was expecting, but it certainly wasn’t a bag with enough leaves to hold me over until the end of time.


Apparently giving your sea bass a little sauna inside of said leaves is the thing to do nowadays.  Personally, I wasn’t impressed.


It seems that I’m pretty inept when it comes to cutting, wrapping, and tying banana leaves.  It turned out that it’s a good thing that I have a lifetime supply.


This recipe is from Skinny Chicks Don’t Eat Salads.   Christine Avanti suggests cutting off the edges of the leaves to tie up your little bundle of joy.  In fact, she also says that you can use string if you don’t have leaves, but kind of neglects to mention what to use instead of the leaf itself.   I guess parchment paper is the obvious answer, but I was living large.


The sea bass was cooked perfectly and the colors were beautiful.  As far as the banana leaf process goes, I was unimpressed.  I didn’t notice any extra flavor.   I guess I’ll be using banana leaf placements until the end of the summer.


Can someone please remind me that even if you slice peppers paper-thin with a mandolin they will still be crunchy after 20 minutes inside a banana leaf.   I’m just saying.

Eat Well and Savor.

Grilled Tuna Steaks with Basil Pesto

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Well, I didn’t exactly get fresh basil from my garden, but this was still worth it.  Pesto is such an easy thing.  I have to wonder why I don’t make it more often.  This is from Giada’s Everyday Italian.  Her directions say to use a blender.  I knew I shouldn’t , but I did it anyway.  And then when the blender didn’t do the trick I had to transfer it all to a food processor.  What was Giada thinking?

I hope that’s not too much of close-up for you.  It’s just beautiful.  I love tuna steak.  Of course I never had this growing up.  I remember getting hooked on it when I lived in Florida.  Back then I used to order it well done.  All of those servers should have warned me on what I was missing out on.

Two minutes on each side and rest for five = perfect.

For those of you unfamiliar with pesto and reluctant to glop some green goop on your tuna (or your pasta, which I suggest) I thought I should point out that this is what I know as the traditional version.  It’s basil, toasted pine nuts, garlic, olive oil, and parmesan.  I like my parm a little chunky.   There are many variations on the nuts and the greens.

Eat Well and Savor.