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 !

  

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 !

 

 

Appetizers · Fish Course · lent

Coconut Shrimp

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A sweet, juicy tropical treat—perfect on  a cold gloomy day !

Ingredients:

10 cooked shrimp

¼ cup liquid egg whites

1 tsp of curry powder

½  tsp of ground ginger

1 tbsp of cornstarch

2/3 cup of ground almonds and sweetened coconut flakes

Salt and pepper to taste

Sweet chilli sauce for serving ( I like the trader joe’s brand)

Method:

Pat dry cooked shrimp

Toss with cornstarch, curry powder, ginger, salt and pepper

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Dip in egg and coat in almond and coconut flour mixture

Place on a cooling rack on top of a baking sheet

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Chill for 15-30mins

Preheat oven to 375

Bake for  10-15 mins till crust golden

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Serve hot with the sweet chilli sauce

 

 

Dinner · Fish Course · lent

Cod in Cartoccio

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I first saw Mario Batali make this on “The Chew” and I new that this was a meal I had to make for my mom.  The recipe was meant for four portions but I had to scale it down for two people.  The beauty of this meal is that the packets can be made in advance and can be refrigerated.  Just bake it prior to dinner and a simple weeknight can be turned into an elegant supper !

2 filets of cod
Salt and freshly ground Pepper
1/2 small Yellow Squash (julienne)
1 Carrots (peeled and julienne)
1/2 bulb fresh Fennel (julienne)
10 leaves Swiss Chard (trimmed and chiffonade)
Dried Oregano and Parsley
1/2 cup White Wine
1/8 cup Extra Virgin Olive Oil

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Preheat the oven to 450 degrees F. Cut 2 pieces of parchment into 12 inch squares.

Season each fish with salt and pepper.  Mix the vegetables and herbs in a bowl and season with salt and pepper.

Divide the mixed vegetables and herbs into 2 and place 1 portion in the center of each paper. Place 1 fish filet over the vegetables.

Generously drizzle of the olive oil and white wine. I topped the fish with two lemon slices.

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Fold up each packet and seal the edges by folding them over several times.

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Bake in the oven for 12 to 14 minutes, and serve hot, taking care of the steam that will blast from the hot packet.

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Classics · Comfort food · Fish Course · lent

Blackened Catfish

My ode to a Southern staple.  Its broiled, not fried in butter so its tasty and figure friendly.  Serve it with grilled corn, collard greens and warm dinner rolls.

Ingredients:

1 lb of catfish cut into tenders.

1 Tbsp of dried thyme, oregano, paprika, garlic powder

Salt and pepper to taste.

Method:

Mix all the spices together and rub it on to the pieces of fish and let it sit in the fridge for at least 30 mins.  I have kept it in the rub overnight and it comes out just as well.

Preheat the broiler to high and broil the fish till cooked through, about 15 mins.  The cook time will change depending on how thick the pieces are.

Serve hot and that is how simple this recipe is !