Asian · Fish Course · lent · Quick Dinner

Sweet Sticky Swai !

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I love cooking fish.  It is quick and easy and healthy.  Of late, I have become a huge fan of Swai.  The fillets tend to be a little larger than tilapia, with the same mild flavor.  Here is an Asian twist on your regular old fish fillet.

Ingredients:

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2Tbsp of cornstarch

3 Tbsp of honey and soy sauce

Zest of half an orange

1Tbsp of sambal

1tsp of ground ginger

1tsp of white pepper

Sesame seeds for garnish

Method:

Sprinkle (through a sifter for better coverage) cornstarch over the fish, make sure you get both sides.

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Mix the rest of the ingredients in a bowl, thoroughly.

Arrange the fillets in a skillet, snugly.  You want it to be cozy with the sauce.

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Pour the sauce over the fillets

Bake at 375 for 15-20mins, till the fillets are flakey and cooked through.

Sprinkle with sesame seeds and serve hot with veggies of your choice.

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Fish Course · gluten-free · Italian · lent · Quick Dinner

Basil-Scallion Shrimp with Spaghetti Squash


I recently discovered spaghetti squash and I have fallen in love with it.  While it definitely does NOT taste like pasta, it certainly feels like you are indulging in it.  You can twirl long strands of golden squash in sauce and eat it out of a bowl and feel full–not a bad deal ! Then, shrimp was on sale and I had to finish up the basil and scallions in the fridge, and so this dish came to being.  May I just say, that sometimes, throwing things in together really work ! I hope you will try this dish.

Ingredients:

1, medium sized spaghetti squash

1lb of medium, peeled, de-veined  raw shrimp

7-8 scallions

1 bunch of basil

1/2 tbsp of minced garlic

1 can of diced tomatoes (mine had garlic, basil and oregano added)

1/2 cup stock (chicken or vegetable)

2 tsp of red pepper flakes

2 tbsp olive oil

salt and pepper to taste


Method:

Heat oven to 400F

Cut squash in half, length-wise.  Remove seeds and drizzle 1 Tbsp of olive oil.  Add salt and roast the squash cut side down on a baking sheet for 40-50 mins till the squash is fork tender and you can run your fork through the flesh to produce “spaghetti”.

  
 Chop the scallions and set aside the green parts.


Heat 1Tbsp of oil in a skillet, add the garlic and white part of the scallions and saute till pale.

Next add the tomato, broth and the red pepper flakes.

  
 Simmer for 5mins and then add the shrimp.

Shrimp cooks very quickly, so keep an eye on it and the minute they are pink, remove them from the pan. Keep cooking the sauce till desired consistency.  

   Add the shrimp back into the pan, once the sauce is thick and take off heat.
Chop the basil and mix with the green part of the scallions.


Add the herb mixture once the dish in off the heat and stir to combine.  The idea is to keep the greens, looking green and rather raw–tastes really fresh and wonderful !

Spoon shrimp and sauce over spaghetti squash and enjoy !

  

Dinner · Fish Course

Lemon-Pepper Cod with Prosciutto Wrapped Asparagus


Another speedy weeknight dinner.  Once again, you can have an elegant and tasty dinner on the table in under 1hr ! You can even entertain with this meal, just add some starch (rice/orzo/quinoa/bread/potato) with a glass a wine !

Heat oven to 375F

Pat and dry cod fillets and season with salt, lemon pepper, parsley and paprika


Wrap asparagus either individually or in bundles with prosciutto

  
 Arrange everything on a tray (separate trays for veggies and fish) and bake for 20 mins

Serve hot !

Bengali · Classics · Comfort food · Fish Course · Indian Food

My Mother’s Tuna Cakes (Macher Chop)

Bengali style fish cakes, or in this case tuna cakes.  Slightly spicy and nothing like any other fish cake you might have had.  For starters there is no mayo and definitely no old bay seasoning !!! Don’t get me wrong–I love a good crab cake, but this recipe is simple delicious and full of fond memories.  Don’t believe me — I got my very “irish-paleted” boyfriend to love them ! You got to try these !

  
Ingredients:

5 cans of tuna packed in water

1 potato

2 onions

1 jalapeno

1 tbsp of ginger paste

1tbsp of chopped garlic

1 tsp of cinnamon

1 tsp of cardamom

1/2 tsp of cloves

1tsp of sugar

1/4 cup chopped cilantro

4tbsp of olive oil

salt to taste

eggs and breadcrumbs for breading

oil for frying

Method:

  • Blend together onions, ginger, garlic and jalapeno
  • Add oil to a pan and then add the drained tuna and the onion paste
  • saute for a while till the paste cooks through and no longer smells raw.
  • Add salt, sugar, cinnamon, cardamom and cloves
  • Saute for another good 10-15mins till the whole mixture turns golden brown (you might need to add more oil if the mixture sticks to the pan)
  • Finally stir in the cilantro and allow the mixture to cool
  • Meanwhile boil the potato till fork tender and allow to cool
  • Mash the potato and mix in with the cooled tuna mixture.  At this point taste the mixture and adjust the seasoning.
  • Form the mixture into burger shaped patties.
  • Dip in egg and then breadcrumb and set aside
  • At this point, you can freeze the cakes or fry them.  If you do freeze them, make sure you thaw them completely before frying.  If they are not thawed, the outside will crisp up super fast and the inside will remain frozen.
  • Heat oil in a skillet/shallow pan and fry the cake till golden on each side about 2mins per side.
  • Serve hot !!!!!!
Appetizers · Classics · Fish Course

Spanish Mussels with Chorizo and Tomato-Wine Sauce

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INGREDIENTS:

8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces

3 shallots, finely chopped

1/2 tsp. Spanish smoked paprika

1/4 tsp. crushed red pepper flakes

1/2 teaspoon fresh ground black pepper

3 garlic cloves, minced

4 tomatoes, seeded and chopped

3/4 cup white wine

A pinch of saffron

2 lb. fresh mussels, scrubbed

French bread, cut into slices, brushed with olive oil and grill

DIRECTIONS:

In a large sauté pan, cook the sausage with shallots and garlic till the shallots are pale golden.  Drain off most of the oil, reserving about 1 Tbsp.

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Add tomatoes, paprika, red pepper flakes and freshly ground black pepper. Cook till tomatoes soften.

Add mussels and wine and bring to boil. Lower heat, add a pinch of saffron and cover, cooking until the mussel shells have opened, about 6-8 minutes.

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With a ladle, serve mussels with sausage and sauce into a bowl. Discard any shells that have not opened.

Serve immediately with French bread for dipping.

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Enjoy!

Fish Course · lent · Salad · Sides

Pesto Shrimp Salad with Roasted Artichokes, Fennel and White Beans

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A warm salad for a cool summer evening.  if you are not a fan of shrimp or allergic to shellfish, chicken would be a great substitute. It would be perfectly fine without any animal protein at all ! Eat it like a salad for lunch, side dish for something off the grill or toss is with pasta, this is a light and lovely meal !

Ingredients:

1lb cooked shrimp

1 package frozen artichokes, thawed and drained

2 bulbs of fennel, sliced

1 can of white beans

juice of one lemon

10 basil leaves, chopped

1/4 cup olive oil

1 Tbsp of minced garlic

2 tsp of red pepper flakes

1/4 store bought basil pesto

salt and pepper to taste

Methods:

Preheat oven to 375F

Toss oil, fennel, artichokes, basil, lemon juice, salt, pepper, red pepper flakes, garlic in a bowl and spread in a single layer on a baking sheet

Roast for 45mins till fennel and artichokes and brown.

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In a pot, heat pesto and toss in beans and shrimp.

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Add the roasted vegetables and toss to coat all the ingredients together.

Serve hot or warm !