17th October 2007

Moqueca de piexe (Brazilian Seafood Stew)

This is the second version of Moqueca we’ve attempted, and it couldn’t be more different than the first. In this version, as featured in Healthy Latin Cooking, you puree the stock, onions, peppers, and tomatoes, which creates a thick broth to which you add the fish (in our case, mahi mahi) and shrimp. It worked really well over rice.

Thad says:

It’s as if every culture has their bouillabaisse…

Lisa says:

This is WAY different than the other one we made. Before you put the fish in, it looked like a butternut squash soup! I don’t know which one is more traditional, but they’re both really good.

Chris says:

I like this recipe — there’s only a cup of coconut milk in this but it’s so rich and creamy. More please.

Moqueca de piexe (Brazilian Seafood Stew)
2 pounds mahi mahi, cut into 2″ pieces
1 lb large shrimp, peeled and deveined
2 tbsp lime juice
8 cloves garlic, minced
salt and ground pepper
1 tbsp olive oil
2 cups finely chopped onions
5 scallions, trimmed and finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 tomatoes, peeled, seeded, and chopped
3 cups fish stock
1/2 cup chopped fresh cilantro
1 cup light coconut milk
ground red pepper

In a shallow 13″x9″ glass baking dish, combine the fish and shrimp. Add the lime juice and one-quarter of the garlic. Season with the salt and pepper, toss to coat. Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, heat the oil in a large, nonstick skillet over medium heat. Add the onions, scallions, bell peppers, and the remaining garlic. Cook, stirring often, for 6 to 8 minutes, or until the vegetables are soft and translucent but not brown.
Increase the heat to high. Add the tomatoes and cook for two minutes or until most of the juice from the tomatoes has evaporated. Stir in the stock and 1/4 cup of the cilantro. Cook for 10 to 15 minutes, or until slightly reduced and richly flavored. Remove from the heat.
Transfer the vegetable mixture to a blender. Puree until smooth. Return to the skillet. Add the coconut milk and reduce the heat to medium. Simmer for 3 minutes. Add the fish and simmer for 3 minutes. Add the shrimp and simmer for 2 minutes more, or until the fish and shrimp are opaque. Sprinkle with a pinch of ground pepper. Season with more red pepper, salt, and black pepper, if desired. Sprinkle the remaining cilantro on top.

posted in Healthy Latin Cooking, Main Dishes | 3 Comments

4th October 2007

Catfish Creole Stew

Thad and Abbie came over tonight to be a part of Lisa’s first experience with catfish. This recipe comes from Great Bowls of Fire, which we’ve (sadly) been neglecting for a while, but now that we’re into the cooler weather I’m sure that spicy stews and hotpots are going to make a more regular appearance. Abbie and Thad brought over some cornbread to serve with the stew.

Abbie says:

Yuuum! Hey, why didn’t you take a picture of my cornbread?

Thad says:

It was good; I wasn’t paying much attention and then I looked at my bowl and realized I had eaten all my fish.

Chris says:

I haven’t had much catfish since moving from Dallas… I used to love me some fried catfish and hushpuppies… Lisa, what did you think about your first taste of catfish??

Lisa says:

It’s good… catfish tastes…. fishy. I mean, fishier than some other fish. I think I’d have it again.

Catfish Creole Stew
2 tbsp canola oil
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
2 stalks celery, chopped
4 cloves garlic, minced
1 can (14 oz) stewed tomatoes
1 can (14 oz) crushed tomatoes
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp salt
2 tsp bottled red hot sauce
1 1/2 lbs boneless catfish fillets, coarsely chopped
4 cups cooked long-grain white rice

In a large saucepan, heat 1 tbsp of the oil. Add the onion, bell pepper, celery, and garlic and cook, stirring, for 6 minutes over medium-high heat. Add the stewed tomatoes, crushed tomatoes, oregano, basil, thyme, black pepper, cayenne pepper, salt, and hot sauce and bring to a simmer. Cook over medium-low heat for 15 minutes, stirring occasionally.
Meanwhile, in a large nonstick skillet, heat the remaining 1 tbsp oil. Stir in the catfish and cook, stirring, over medium-high heat until the catfish is cooked in the center and opaque, about 7 minutes. Fold the fish into the sauce and return to a simmer.
Spoon the rice into shallow bowls and ladle the stew over the rice. Serve with corn bread.

4 Servings

posted in Cajun, Great Bowls of Fire, Main Dishes | 2 Comments

7th August 2007

Swordfish with Roasted Fruit and Chile Sauce

We like to try out new recipes when we have friends over, and we were in the mood for fish, so we tried out this recipe from Healthy Latin Cooking. In spite of the late hour (or maybe because of it?) 😉 the dish got quite a few compliments. The sauce had many distinct flavors in it (from three types of roasted peppers, roasted tomatoes, pineapple, and plantains) and a deep dark red color that really contrasted the white of the swordfish. We served it with the green rice that we listed a few weeks ago. This was one of Lisa’s favorite dishes all year.

Swordfish with Roasted Fruit and Chile Sauce
6 swordfish steaks (6 oz. ea.)
salt and pepper
2 tbsp lime juice
2 cloves garlic, minced
5 ancho chile peppers
3 guajillo chile peppers
3 cups warm chicken stock
2 tomatoes
2 jalapeño peppers
3 tbsp slivered almonds
3 tbsp sesame seeds
1 tbsp olive oil
1 stick cinnamon (3″ long)
1 ripe plantain, peeled and chopped
1 cup chopped fresh or drained canned pineapple
1/2 cup chopped jicama
3 tbsp cilantro

Sprinkle the swordfish with salt and pepper. Place in a 13″ x 9″ glass baking dish. Sprinkle both sides with the lime juice and garlic. Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, tear open the guajillo and ancho chiles. Remove and discard the seeds and stems. Roast the peppers on a dry nonstick skillet over dry heat for 10 seconds; do not burn. Place in a medium bowl. Add the stock or broth, place a small dish on the peppers to keep them covered, and soak for 15 minutes or until softened. Transfer the peppers and stock to a food processor.
Roast the tomatoes and jalapeños in the skillet for 5 minutes or until the skins blister. Scrape off the burnt skin and seed the tomatoes and peppers. Transfer to the food processor.
In the same dry skillet, over medium heat, roast the almonds and sesame seeds for 3 to 4 minutes, or until browned. Transfer to the food processor, and puree all ingredients until smooth, working in batches if necessary.
Heat the oil in the skillet over medium heat. Add the cinnamon stick, plantains, pineapple, and the pureed sauce. Simmer, stirring often, for 20 minutes or until thick and flavorful and the plantains are cooked. Season with more salt and pepper if desired. Remove the cinnamon stick.
Preheat a BBQ and grill the swordfish for 4 minutes per side or until firm and white and the fish flakes easily with a fork. Transfer to a platter and spoon the sauce over the top. Top with the jicama and cilantro.

6 servings.

posted in Healthy Latin Cooking, Main Dishes | 0 Comments

24th July 2007

Guilt-Free Fish & Chips

Who knew you could make “healthy” fish and chips? Other than some cooking spray, there’s no oil at all in this recipe from Fitness Food. We made this with “true cod” from Whole Foods, though any firm white fish would work well in this recipe. We also had different potatoes than listed below, but other than that made the recipe as shown. Lisa sez: “I [heart] this a lot!”

Guilt-Free Fish & Chips
4 large pontiac potatoes, unpeeled
cooking spray
1 tsp sea salt
1 egg white
1 tbsp soda water
1/2 cup dry breadcrumbs
all-purpose flour
4 x 5 /12 oz firm white fish fillets
lemon wedges

“Cheat’s” Tartar Sauce
2/3 cup light mayo
1 shallot, finely chopped
1 tbsp finely chopped gherkins
1 tbsp capers, drained, rinsed finely chopped
1 tbsp finely chopped parsley
2 tsp lemon juice

Preheat the oven to 400. Cut the potatoes lengthwise into wedges. Place the wedges on a nonstick baking sheet and spray lightly with cooking spray. Sprinkle with sea salt and bake for 35-45 minutes or until evenly golden and crisp, turning halfway through cooking.
Meanwhile, place the egg white and soda water in a shallow dish and whisk until frothy. Put the breadcrumbs in a second shallow dish. Lightly dust the fish with the flour. Dip each fillet into the egg white mixture, then coat in the crumbs, shaking off any excess. Place on a plate and refrigerate for 30 minutes while the potatoes are cooking.
To make the tartar sauce, combine all the ingredients, cover, and refrigerate.
Ten minutes before the potatoes are cooked, spray a nonstick frying pan with the cooking spray, then heat over medium-high. Cook the fish fillets for 4-5 minutes on each side or until evenly browned and cooked through. Serve the fish and chips with the tartar sauce and lemon wedges.

4 Servings

posted in Fitness Food, Main Dishes | 2 Comments

15th July 2007

Ahi Burgers & Grilled Stuffed Portobellos

We were short on time to prepare dinner tonight, so we had Ahi Tuna Burgers from Whole Foods, and found a good onion salsa recipe to garnish it (along with some wasabi mayo!), and a grilled portobello recipe as a side. We also grilled some bell peppers, green onions, and tomato. We heart grilled veggies.

Grilled Stuffed Portobello Mushrooms
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Cooking spray
2 teaspoons minced fresh parsley

Prepare grill.
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Serves 4

Onion Salsa
2 cups chopped Maui onion (or other sweet onion)
1/2 cup minced scallions
1/4 cup pickled ginger, chopped
1/4 cup cilantro, chopped
2 tbsp Asian sesame oil
1 1/2 tbsp soy sauce
1 tbsp fresh lime juice

Mix all ingredients, place in bowl in refrigerator to allow flavors to mix.

posted in Main Dishes | 0 Comments