Seafood

Spicy Grilled Tuna with Fresh Tomato Salsa

I picked up some gorgeous tuna from the farmer’s market and decided to try out this recipe from Rick Bayless. We were using a brand new grill and unfortunately overcooked the tuna a bit (we like ours super rare in the middle) but it was still tasty and the fresh tomato salsa was perfect on top of it. This is a great easy summer meal!

Ingredients:
8 large garlic cloves, unpeeled
Fresh hot green chilies to taste (roughly 2 serranos or 4 jalapenos), stemmed
1/3 cup fresh lime juice
Salt
6 5- to 6-ounce fresh tuna steaks about 3/4-inch thick
3 cups chopped (1/4-inch dice) heirloom tomatoes, whatever varieties you can find (you’ll need about 1 1/2 pounds)
1 small red onion, finely chopped
2 to 4 tablespoons chopped fresh herbs like cilantro or basil
Olive oil for brushing the fish
Directions:
To make the marinade, roast the unpeeled garlic and chilies over medium heat in a small, dry skillet. Turn them occasionally until the skins begin to blacken and they are soft. This will take about 15 minutes for the garlic and 5 to 10 minutes for the chilies. Allow them to cool, then peel the garlic. Place the peeled garlic, chilies, and lime juice in a food processor or blender and blend until pureed. Season with salt, about 3/4 teaspoon.
Pour about 2/3 of the marinade mixture into a large baking dish. Lay the tuna steaks in the marinade and smear the mixture on all sides of the fish. Cover and refrigerate while you prepare the salsa, for no more than 30 minutes.
To make the salsa, scrape the remaining marinade into a medium bowl. Mix in the tomatoes. Place the onion into a strainer and rinse with cold water. Shake off any excess water and add the onion to the tomato mixture. Stir in the herbs. Season with salt, to taste, about 1/2 teaspoon.
Heat grill to medium-high. Allow the cooking grate to heat up for about 5 minutes. Remove the fish from the marinade and brush generously with olive oil. Place the fish on the hot grill. Cover and cook 3 minutes. Flip the fish, cover again and cook 1 to 2 minutes more for medium rare.
Serve the tuna topped with the fresh salsa and additional herbs, if desired.
Makes 6 servings.
Adapted from Rick Bayless.

 
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Mediterranean Tuna Salad

My mom shared this recipe with me and it is most excellent if you are looking for something healthy for lunch or dinner. I am trying to cut down on carbs and load up on protein, fruits and veggies so this is really the perfect meal for me.
It is best the second day so it makes a perfect lunch to bring to work, which I did several times. I love that it is mayo-free and it is so good, I don’t think you’ll miss it!  I think I will play around with the ingredients and try out different combos. Maybe some sundried tomatoes and olives next time?

Ingredients:
Tuna
1 15 to 19 ounce can beans, such as chickpeas, black-eyed peas or kidney beans, drained and rinsed
2 5 to 6 ounce cans water-packed chunk light tuna, drained and flaked (I used Wild Planet sustainably caught skipjack light tuna which has less mercury than albacore white tuna, is dolphin and turtle safe, and is delicious)
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary
1/4 cup lemon juice
2 tbsp extra virgin olive oil
Freshly ground pepper, to taste
Salad
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1/4 teaspoon salt
8 cups mixed salad greens
Directions:
In a medium bowl, combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, lemon juice and  olive oil. Season with pepper. Refrigerate for 2 hours or overnight.
When ready to serve, place salad greens in a large bowl. Combine lemon juice, olive oil, salt, and pepper. Drizzle mixture over salad greens and toss to coat. Divide salad mixture among four plates. Top with tuna mixture.
Servings: 4
Calories: 326
Adapted from Eating Well
 
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Spicy Grilled Fish Tacos

Just in time for Cinco de Mayo! As we all know, I love Mexican-inspired dishes, and I really love fish tacos. I typically make Baja Fish Tacos, but when I saw these on Tasty Kitchen, I knew I had to try them. They were fabulous! The avocado cream and spicy slaw are perfect with the grilled fish. I had some of both accouterments left over, so I made these again the second night with grilled chicken instead of fish. The chicken tacos were equally delicious, so if you don’t love seafood, I recommend trying this recipe out with chicken. I served these with Smashed Black Beans. Adapted from Patio Daddio (via Tasty Kitchen).
Ingredients:
Tacos
6 tilapia fillets (or other flaky, white fish)
12 6-inch corn tortillas
1/4 cup cilantro, chopped
2 tbsp hot sauce
Canola oil
Marinade
1/3 cup canola oil

Juice of two limes
1 tsp garlic salt
2 tbsp adobo sauce (from a can of chipotles in adobo)

Avocado Cream
1 large avocado, peeled and seeded
1 cup sour cream
Juice of one lime
1 tsp garlic salt

Directions:
Combine marinade ingredients in a large zip lock bag. Place the fish fillets in the bag, making sure they are evenly covered with marinade. Seal the bag and allow fish to marinate for 30 minutes.

Mash the avocado in a medium bowl, add the sour cream, lime, and garlic salt and whisk to combine. Cover and refrigerate (may be made up to a day in advance).

Start the grill to cook at 450-500. Remove fish from marinade, drain excess marinade and pat dry with a paper towel. Coat each fillet with a teaspoon or so hot sauce. Lightly oil the fillets with canola oil.

Oil the grill grate with canola oil. The oil will smoke slightly so wait for the smoke to stop before adding the fish to the grill. Add the fish to the grill, cooking three minutes. Flip fish and cook one minute longer or until fish flakes easily with a fork. Remove the fish to a plate and drizzle with lime juice. Warm the tortillas on the grill.

Using a fork, separate fish fillets into chunks. To serve, smear the avocado cream on a tortilla, top with fish chunks, slaw, and cilantro.

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Recipe Revisit: Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Casey and I just got back from a wonderfully relaxing trip to St. Lucia and spring is in full bloom here in DC (finally)! When the seasons change, I love the changing cooking styles that go along with the weather. Even though I ate my body weight in seafood on our trip, I was craving a bright, fresh fish dish when I got home. This has been a favorite of ours, simple to make and wonderful tasting. The cornflake crust is superb and the chile-cilantro aioli goes perfectly with the fish. I first posted this recipe almost exactly a year ago, it really is a great spring dish! See the original post and recipe here.

 
We’re feeling pretty proud of ourselves with the basement renovation being done but we have tons of little projects to tackle and the task of renovating the upstairs bathroom looming as well. I’ll also be posting pictures of our back patio project which was finished at the end of last summer but someone (ahem, me) slacked on taking after pictures.
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Quick Braised Cod in Vegetable Broth

This is a perfect dish if you are looking for something quick and healthy. I used spicy vegetable juice and added jalapenos for some extra kick. Next time I might try adding some additional spices to layer the flavors. I bet curry or cumin and oregano would make nice additions. This was great served over wild rice. Thanks to my mom for sharing this with me!

Ingredients:
1 tablespoon olive oil
1 sweet onion, like Vidalia, cut in thin slices
1 red, orange or yellow bell pepper, seeded and cut into strips
1 jalapeno, chopped
Salt and pepper to taste
1/2 cup dry white wine
1 cup vegetable juice, such as V8 (low sodium is best, I used spicy V8)
Finely grated zest and freshly squeezed juice of 1 lemon (1 tsp. zest and 2 Tbsp. juice)
1/2 teaspoon sugar
1 pound skinless cod fillets (or other firm white fish, I used halibut), cut into 1 1/2 inch chunks
2 tablespoons chopped parsley for garnish (I used cilantro instead)

Directions:
Heat the oil in a 10 to 12 inch saute pan over med-high heat. Add the onion, bell pepper, jalapeno, salt and pepper, stir to combine. Reduce heat to medium and cook for about 10 minutes until the vegetables are soft but not brown.

Add the wine; increase the heat to med-high and cook for 2 minutes, then add the vegetable juice, lemon zest and sugar. Once the mixture comes to a full boil, immediately reduce the heat to med-low and cook for 5 minutes. Adjust the heat to maintain a low boil.

Add the fish; cover and cook for 10 minutes, maintaining a low boil.

Add the lemon juice and parsley or cilantro. Serve immediately.

Servings: 4
190 calories, 22 g. protein, 13 g carbs, 4 g fat, 1 g saturated fat, 65 mg cholesterol, 250 mg sodium, 2 g dietary fiber, 7 g sugar per serving.

Recipe slightly adapted from the Washington Post 

 
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Sauteed Tilapia with Lemon-Caper Pan Sauce

This was a really delicious, super quick and easy meal. It is slightly adapted from Cooking Light (basically I used capers in place of peppercorns) and was delicious served over rice. I highly recommend this for a healthy and easy dinner!

Ingredients:
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons (or more to taste) drained capers
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges for garnish
Directions:
Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
While butter melts, combine salt, pepper, and flour in a shallow dish. Dredge fillets in flour mixture until all sides are evenly covered.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.
Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Servings: 2
Calories: 282/serving

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Sea Bass with Olive-Caper Sauce

This recipe from Weight Watchers was awesome! The sauce compliments the fish perfectly. Simple and easy to make and super healthy, I highly recommend this one. My grocery store was out of sea bass so I used flounder instead. This would work great with any white fish.

Ingredients:
1 tsp olive oil
1/4 cup capers, chopped in brine, drained
8 medium olives, Kalamata, chopped
1 medium garlic clove, minced
1 medium shallot, chopped
1 Tbsp basil, chopped
1 tsp rosemary, chopped
1 1/2 pounds sea bass fillets, cut into four pieces, about 3/4-inch thick
2 tsp olive oil
2 Tbsp wine, white
Directions:
Preheat oven to 425ºF.
Combine 2 teaspoons olive oil, capers, olives, garlic, shallot, basil and rosemary; set aside. (Can be made a day ahead of time).
Place fish in shallow baking pan coated with cooking spray. Brush with remaining 2 teaspoons oil. Pour white wine over fish. Bake 15 minutes. Turn fish over and continue baking until fish is flaky and opaque, about 10 to 15 minutes.
Spoon about 1 tablespoon sauce over top of each piece of fish. Serve with lemon wedges.
Servings: 4
Points: 5

 

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Sesame Seared Tuna with Lime Ginger Vinaigrette

I have had this recipe from Steamy Kitchen bookmarked for a long time. I noticed my local grocery store had sushi-grade tuna steaks on sale so I decided to try it out. My first attempt with rare tuna didn’t turn out so well, I didn’t get a great sear on them and they were just mediocre. This time they turned out great! I think I might need a few more times to master getting those sesames seared just perfectly, but even if it didn’t come out picture perfect, this dish was yummy. I love the vinaigrette with the fish, although we did end up adding some extra wasabi to each bite.
Ingredients:
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
2 pieces tuna fish fillet (about 1 pound)
1 teaspoon wasabi paste
1 tablespoon cooking oil
1 tablespoon freshly squeezed lime juice (or other vinegar)
1 teaspoon grated fresh ginger
3 tablespoons avocado oil (or other oil)
salt and pepper
2 large handfuls salad greens (optional)
Directions:
In a shallow bowl, add the black and the white sesame seeds. Pat the tuna very dry. Smear a bit of wasabi paste on both sides of the fish. Season the fish with salt and pepper. Coat all sides of the tuna in sesame seeds.
Heat a frying pan over medium-high heat and add the cooking oil. When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching. Cook for 2 minutes then flip the tuna. Cook 2 minutes, then flip the fillets to its side to cook 1 minute. Flip one more time to cook the other side for 1 minute so that you have a good sear on all sides. Please take care not to burn the sesame seeds. If the seeds start turning brown too quickly, lower the heat. Remove the fish to a plate.
In a small bowl, whisk together the lime juice, ginger and the oil. Season with salt and pepper to taste.
Slice the fish into thin slices and arrange on a plate. Drizzle some of the lime-ginger vinaigrette over the fish. Toss the remaining lime-ginger vinaigrette with salad greens, if desired.
Serves 4 as an appetizer or 2 as a main dish.

 

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Swordfish in Tomato Sauce with Basil and Olives

This dish was really good! Casey and I both give it a big thumbs up. The flavors are really wonderful and they go perfectly with the fish. This was my first time cooking swordfish so I wasn’t quite sure how to tell if it was done. I cooked the steaks for about 12 minutes and I think they came out pretty well. I served the steaks over a bed of orzo pilaf (minus the scallions, basically bring chicken broth to a boil, add orzo and simmer 8-10 mins, stir in Parmesan cheese) and it was the perfect side for this recipe. Recipe is from food blog Steffen’s Dinners.

Ingredients:
1 lb.swordfish steaks (4 steaks)
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
4 small plum tomatoes, chopped
¼ tsp salt
1/8 tsp cayenne pepper
½ cup red wine
½ cup tomato juice (I used slightly more)
2 oz canned Kalamata olives, cut into slices
handful of fresh basil leaves, cut into fine shreds
salt to taste
4 fresh basil leaves
4 tomato slices
shaved Parmesan cheese (as garnish)

Directions:
Preheat oven to 350°
Set heavy ovenproof pan over medium heat. Add olive oil, salt and onions. Cook until the onions are soft and translucent. Add garlic. Reduce heat and cook for another 2-3 minutes. Do not brown. Add chopped tomatoes. Cook for about 10 minutes.

Add red wine, tomato juice and cayenne pepper. Cook for 2-3 minutes. Blend with a stick blender until smooth. Add sliced olives and shredded basil. Adjust seasoning with salt.

Place swordfish steaks in the sauce. Top each steak with a basil leaf and a tomato slice. Cook in oven until the fish is done – about 10-15 minutes. Don’t overcook.

Remove from oven and serve: Spoon some sauce on a plate. Add the fish. Top with shredded fresh basil and add some shaved Parmesan cheese.

Preparation/cooking time -1 hour
4 servings

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Broiled Tilapia with Thai Coconut Curry Sauce

Another great recipe from Gina’s Weight Watcher Recipes. This fish dish was simple to make. Use a food processor to chop up the ingredients. The sauce was delicious, spicy but not hot. I only made two fillets and saved the extra sauce to serve over rice for a quick meal. This would be great with jasmine rice but I didn’t have any so I used wild rice instead.

Ingredients:
1 tsp dark sesame oil, divided
1 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 tbsp brown sugar

2 tsp Asian fish sauce

1 (14-ounce) can light coconut milk

1/4 cup chopped fresh cilantro (can substitute basil if you prefer)

6 (6-ounce) tilapia fillets
Salt
Cooking spray

Directions:
Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro (or basil).

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges

Servings: 6
Calories: 225.2
Points: 5

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