20th August 2009

    Grilled Mahi Mahi with Pan-Roasted Corn Salsa and Black Beans

    mahiblackbeancorn

    This recipe from Mccormick & Schmick’s Seafood Restaurant Cookbook was deeeelicious and a great summer meal. We needed the grill on for the fish anyway, so we grilled the corn on the cob for the pan salsa. The recipe as written in the book uses a lot more butter and store-bought salsa, but we had just received tomatillos in our CSA box so I decided to make a roasted tomatillo salsa and use that instead.


    Lisa says:

    Hey, it’s Black Bean Mountain!

    Chris says:

    Yes, but look what you get to eat at the summit.

    Lisa says:

    Mmmm… if only this was served at the top of *real* mountains…

    Chris says:

    Pretty good, huh? That corn salsa is good, and I’m glad I made that tomatillo salsa to go with.

    Lisa says:

    Yeah I’m a big fan of this one.

    Chris says:

    Can’t really go wrong with grilled fish — well, unless you overcook it…

    Lisa says:

    …which you didn’t, so no worries.

    Chris says:

    I heart summer!

    Grilled Mahi Mahi with Pan-Roasted Corn Salsa and Black Beans
    2 6-oz mahi mahi fillets
    4 oz barbecue sauce
    1 tbsp butter
    1/2 cup finely diced onion
    1/2 cup finely diced red bell pepper
    1/2 cup finely diced green bell pepper
    1 cup corn, fresh off the cob
    2 tsp cumin
    1 tsp salt
    1 tsp pepper
    2 tsp freshly squeezed lime juice
    1/4 cup Roasted Green Tomatillo Salsa
    1 28-oz can black beans, warmed

    Grill the mahi mahi, basting frequently with the barbecue sauce. Meanwhile, saute the onions, peppers, and corn in the butter until cooked but still firm. Season with the cumin, salt, pepper, and lime juice. Add the tomatillo salsa. Toss to blend. Place a mound of the black beans in the center of each plate and top with the mahi mahi fillets and corn salsa.

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    posted in Main Dishes, McCormick & Schmick | 1 Comment

    24th June 2008

    Costa Rican Tilapia

    Tilapia
    Abbie and Carrie were over tonight and we made this tilapia dish again; the rice is totally the star of the show. It’s mixed with oranges, black beans, tomatoes, cilantro, onions… totally delicious. The last time we made this was for an International Potluck — not only did I not have time to properly photograph the dish, but we didn’t post recipes then, so I figured it deserved a second run.

    Chris says:

    I forgot how good this was.

    Abbie says:

    Usually when I have tilapia I think it’s too “fishy”… but this is great. Maybe it’s the marinade. And awwww… thanks for making my plate with parsley instead of cilantro

    Chris says:

    No problem (weirdo)… besides, that’s more cilantro for us!

    Carrie says:

    This is so good — I love it!

    Lisa says:

    I’m just taking little bites, which don’t seem like much, but then add those up…

    Carrie says:

    I know!

    Chris says:

    Hey… leave some for Thad!

    Costa Rican Tilapia
    3 tablespoons fresh lime juice
    3 tablespoons olive oil
    4 tablespoons finely chopped fresh cilantro
    4 teaspoons minced garlic
    1-1/2 teaspoons kosher salt
    1/4 teaspoon sugar
    6 tilapia fillets, about 5 ounces each
    3/4 cup long-grain rice
    1 cup chopped onions
    2 oranges, peeled, seeded, coarsely chopped
    1 can (28 ounces) diced tomatoes, undrained
    1 can (15 ounces) black or pinto beans, drained, rinsed
    1 teaspoon dried oregano leaves
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon cayenne pepper

    For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.
    To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
    Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.

    6 Servings

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    posted in Main Dishes | 2 Comments

    13th March 2008

    Caribbean Salt Cod and Okra Soup (featuring Mashed Yams!)


    This awesome soup comes from The Ultimate Soup Bible: salt cod, spinach, and okra in a tomato-wine broth surround a mountain of mashed yams. Very different, and very delicious!

    Lisa says:

    This is so good! I like the cod, though it’s not as salty as I’d expected.

    Chris says:

    Soaking for over a day will do that, I guess.

    Lisa says:

    Never in a million years would I have thought to put mashed yams in the middle of a soup!

    Chris says:

    Mashed Yams? More like Mashed YUMS!

    Lisa says:

    I know! We should make the yams on their own, too — so good.

    Abbie says:

    I like our mountain of potatoes… I’d live on it if I were this big…

    Chris says:

    You may not realize that the people out there can’t see you touching your fingers together to indicate that “this big” means “miniscule”.

    Abbie says:

    Um, it’s kind of implied if I refer to it as a “mountain” of potatoes.

    Chris says:

    Good point.

    Caribbean Salt Cod and Okra Soup
    ——————————–
    1/2 lb salt cod, soaked for 24 hours, with several water changes
    1 tbsp olive oil
    3 garlic cloves, chopped
    1 onion, chopped
    1 jalapeño, seeded and chopped
    6 plum tomatoes, peeled and chopped, or 1 32-oz can whole tomatoes, drained and chopped
    1 cup white wine
    2 bay leaves
    3 3/4 cups water
    8 oz okra, trimmed and cut into thirds
    8 oz spinach
    salt and pepper

    For the potatoes:
    1 1/2 lbs yams
    juice of 1 lemon
    1/4 cup butter
    2 tbsp heavy cream
    1 tbsp chopped chives

    Drain and skin the salt cod, then rinse under cold water. Cut into bite-sized pieces and set aside. Heat the oil in a large, heavy pan. Add the garlic, onion, and jalapeño and cook for 4-5 minutes over medium-high heat until softened. Add the salt cod and cook for another 4 minutes until it begins to color. Stir in the tomatoes, wine, and bay leaves and bring to a boil. Add the water, return to a boil, reduce the heat, and simmer for 10 minutes. Add the okra the soup and cook an additional 10 minutes. Stir in the spinach and cook for 5 minutes until the okra is tender. While the soup is cooking, prepare the yams. Peel the yams and cut into large dice, then place in a pan with the lemon juice and add cold water to cover. Bring to a boil and cook for 15-20 minutes, until tender. Drain well, then return to the pan to dry over the heat for a few minutes. Add the butter and cream, and mash the potatoes. Season as desired. Add the chives.
    Season the soup with salt and pepper. Spoon portions of the yams into the center of six bowls and ladle the soup around it. Serve and enjoy!

    6 Servings

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    posted in Main Dishes, The Soup Bible | 2 Comments

    3rd February 2008

    Chilean Fish and Shrimp Stew

    Tonight I made another soup from Healthy Latin Cooking — this time, a mixed seafood chowder featuring shrimp, halibut, and cod.

    Lisa says:

    Now this is a broth-based soup I can get behind!

    Chris says:

    Huh? Why this one?

    Lisa says:

    It has so much other “stuff” in it — the potatoes, the carrots, 3 types of seafood… that actually fills me up.

    Chris says:

    Yeah, it’s filling, but I want this to be… creamier… more chowder-like. It tastes really good, but it could be thicker. Anyway, the recipe as listed calls for conger eel, but I couldn’t find it.

    Lisa says:

    That’s probably just as well, because if you made it with eel you wouldn’t find ME at the dinner table.

    Chris says:

    Oh come on, you’d try it…

    Lisa says:

    Maybe if you didn’t tell me what it was first.

    Chris says:

    So, remember when I said the store didn’t have it? Well…

    Lisa says:

    No! You’re kidding, right?

     

    Lisa says:

    Right?

    Chilean Fish and Shrimp Stew
    —————————–
    1 1/2 pounds mixed seafood (shrimp, halibut, etc.)
    3 cloves garlic, minced
    3 tablespoons lemon juice
    salt and ground pepper
    1 onion, finely chopped
    1 green bell pepper, finely chopped
    1 cup dry white wine
    1 lb potatoes, peeled and cut into large cubes
    2 large carrots, cut into 1/2″ slices
    1 bay leaf
    4 cups fish stock
    1/2 cup chopped cilantro

    Cut the fish into cubes and place in a 13″ x 9″ glass dish along with the shrimp. Add a third of the chopped garlic, the lemon juice, and salt and pepper. Cover and marinate in the refrigerator for 1 hour.
    Heat the oil in a saucepan over medium heat. Add the onions, remaining garlic, and the bell pepper and cook for 4-5 minutes until the onions become translucent, but not browned. Turn the heat to high, add the wine, and bring to a boil. Add the potatoes, carrots, bay leaf, and fish stock, and return to a boil. Reduce the heat and simmer for five minutes. Add the seafood, and simmer for 10 minutes or until the fish flakes easily. Stir in the cilantro and simmer for one minute. Remove the bay leaf, and add additional salt and pepper, if desired.

    4 Servings

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    posted in Healthy Latin Cooking, Main Dishes | 0 Comments

    3rd January 2008

    Seared Cod over Veggies and Pasta in a Mushroom Broth


    Wow, was this good. Cod is coated in crushed dried shiitake mushrooms, seared, baked, and then plated over a dish of pasta and vegetables sitting in a mushroom broth. This recipe comes from Weight Watchers, and, shock of all shocks, the portions weren’t of the usual minuscule variety.

    Chris says:

    I love the crust on the fish — really shroomy.

    Lisa says:

    Yeah, and I’m glad we didn’t toss the dried shiitakes like the recipe suggested. They’re good on top.

    Chris says:

    I have to say, this is actually a pretty tasty recipe, considering the source.

    Lisa says:

    I’m actually full!

    Seared Cod over Veggies and Pasta in a Mushroom Broth
    —————————————————–
    1/2 lb green beans, cut into 1-inch pieces
    1 medium carrot, julienned
    1/2 cup julienned rutabaga
    1 white turnip, julienned
    1/2 lb whole wheat pasta
    5 oz dried shiitake mushrooms
    3/4 lb cod fillet, in 4 pieces
    1/4 tsp salt
    1/4 tsp ground white pepper
    2 1/2 cups vegetable broth
    1 1/2 tsp minced, peeled ginger
    chives
    green onions
    enoki mushrooms

    Fill a large saucepan with water and bring to a boil. Add the rutabaga, turnip, carrots, and green beans and cook for 3-5 minutes. Drain and run cold water over the vegetables to stop them from cooking further. Set aside.
    Cook the pasta according to the directions, drain, rinse with cold water, and set aside.
    Grind half the dried shiitakes in a blender until it forms a powder. Spread the powder on a piece of wax paper. Season both sides of the cod with salt and pepper, then dredge in the mushroom powder.
    Preheat the oven to 450 degrees. Spray a nonstick skillet with cooking spray and set over medium-high heat. When the pan is very hot, add the cod and cook until browned, about 2 minutes per side. Transfer the cod to a baking sheet and cook for 10 minutes or until done.
    Bring the broth to a simmer in a saucepan and add the remaining dried shiitake mushrooms. Simmer for 15 minutes. Strain the broth and set aside the mushrooms. Add the ginger, vegetables and pasta to the broth and bring back to a simmer, until heated through. Divide the pasta, vegetables, and broth among four large soup plates. Arrange the pasta to make a bed for the cod in the center. Garnish with chives, scallions, enoki mushrooms, and the reserved shiitake mushrooms.

    4 Servings.

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    posted in Main Dishes, Weight Watchers | 4 Comments


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