20th July 2008

Ginger and Cilantro Baked Tilapia over Mixed Baby Greens


I came across this baked tilapia dish on the kitchn, and thought it would work well as a salad. Man, was I right! Not only that, but the asian-flavors marinade, made with white wine, soy, and sesame oil, makes a great warm salad dressing. This is a super-quick, super-simple meal that we’ll definitely be adding to the rotation.

Chris says:

This might be one of my favorite ways we’ve prepared tilapia.

Lisa says:

I agree — it’s so delicious. That sauce is awesome.

Chris says:

I didn’t even think about using it as the salad dressing until I pulled the pan out of the oven. It just smelled incredible — the wine, the ginger… so aromatic.

Lisa says:

I love the green onions and extra cilantro on top.

Chris says:

Me too. I don’t think I’d change a thing!

Lisa says:

It worked out perfectly. I definitely won’t complain if we have this again…

Ginger and Cilantro Baked Tilapia
2-3 tilapia fillets – about 3/4 pound
1 jalapeno pepper
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon spicy sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish
1 package/bag Mixed Baby Salad Greens

Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Mix until blended. Pour the sauce over the fish, pressing the solid ingredients down into the fish a bit. Bake for about 8 minutes, or until the fish flakes easily and is cooked through.
Divide the salad greens between two plates. Remove the tilapia with a spatula and place half on top of the greens on each plate. Drizzle the fish with the marinade left in the pan. Serve with warm, crusty bread.

2 Servings

posted in Asian, Main Dishes, Salads and Light Soups | 2 Comments

9th July 2008

Pan Roasted Salmon over Fresh Greens with Garlic and Basil


We’re continuing detox week here at We Heart Food, so tonight we made this light salmon dish as prepared in How To Eat Supper. Salmon is pan-roasted with garlic and basil and then placed over a bed of fresh greens. A simple and very quick preparation; the salmon is the star of the show here!

Chris says:

This salmon is slammin’. What the — what’re you doing with that bread?

Lisa says:

Making a Slammin’ Salmon Sandwich, obviously.

Chris says:

Obviously. What’s your favorite part of the dish?

Lisa says:

One guess.

Chris says:

Gotta be the garlic. Those paper-thin slices just melt on your tongue!

Lisa says:

Ding ding ding! My only problem is that there aren’t more of them.

Chris says:

I really like that you have both the cooked and the fresh basil. I also think this would also be good with some asparagus.

Lisa says:

Ooooh, good idea!

Pan Roasted Salmon over Fresh Greens with Garlic and Basil
1/2 bag fresh spring greens or mesclun mix
1/4 lb sugar snap peas, roughly chopped
12 fresh basil leaves, torn into large pieces
2 salmon fillets, skinned
extra-virgin olive oil
salt and freshly ground pepper
2 large garlic cloves, sliced paper thin
1/3 cup dry white wine
lemon wedges

Divide the greens between two dinner plates, then scatter the snap peas and 1/2 the basil leaves over them. Rinse the salmon, pat it dry, then salt and pepper both sides of the fish. Set aside.
Add enough olive oil to a 12-inch skillet to leave a light film, and heat to medium-high. Add the salmon to the pan and sear for one minute, flip, and sear for another minute on the other side.
Sprinkle the garlic and remaining basil around the fish in the pan, lower the heat to medium-low, and cover. Cook for 5-6 minutes, flipping the salmon once, until just done. The fish should be barely opaque in the center.
Remove the salmon from the skillet and set aside, keeping warm. Add the wine to the skillet, set the heat to high, and scrape the garlic and basil from the bottom of the pan. Simmer until the juices thicken and sizzle.
Drizzle the hot sauce over the greens and top with the salmon. Serve with lemon wedges.

2 Servings

posted in How to Eat Supper, Main Dishes, Salads and Light Soups | 3 Comments

15th April 2008

White Bean, Roasted Red Pepper, and Arugula Salad

I was pretty happy when I saw that our CSA box this week included arugula, because I’d been wanting to make this salad from Fitness Food a second time — the first time we brought it over to a dinner with Jeremy and Autumn and were without camera. The arugula is tossed with a light olive oil & lemon dressing, and topped with white beans and roasted red bells — who doesn’t love roasted bell peppers?

Chris says:

I like this arugula better than “baby” arugula…

Lisa says:

So good — this salad rules!

Chris says:

I love roasted peppers; we should remember to make this more often.

Lisa says:

It’s pretty filling for a salad… and I like the lemon flavor. I’m all for making this again.

White Bean, Roasted Red Pepper, and Arugula Salad
————————————————–
3 red bell peppers
1 clove garlic, crushed
zest of 1 lemon
4 tbsp coarsley chopped flat-leaf parsley
14 oz can white beans
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 small bunch arugula

Roast the red bell peppers by broiling or grilling until the skins are blackened, then place in a bowl covered with plastic wrap. When cool, peel the skin off, remove the seeds and membrane, and cut into strips.
Combine the garlic, lemon zest, and parsley, and set aside.
Add half the garlic/parsley mix to the white beans, and add half the lemon juice and olive oil. Add salt and apepper to taste. Place the arugula on a large plate and toss with the remaining lemon juice and olive oil.
Scatter the beans over the leaves, then lay the pepper strips on top, along with the remaining garlic/parsley mix. Season with salt and pepper.

4 side servings, or 2 as a light main course

posted in Fitness Food, Salads and Light Soups | 6 Comments

28th January 2008

Roasted Red Pepper and Green Bean Salad


Lisa made this salad tonight as a starter for the lasagna. It’s modified from a Cooking Light recipe found online. Green beans are quickly cooked until crisp-tender and tossed with roasted red bell peppers and mushrooms in a red wine vinegar and cilantro dressing.

Chris says:

I love salads like this.

Lisa says:

Yeah it reminds me of that other green bean and mushroom salad we did a while back.

Chris says:

The green beans are so crisp! And I love, love, love roasted bells.

Lisa says:

The dressing is really vinegary, but delicious. It has half a cup of cilantro!

Chris says:

Everything should have half a cup of cilantro in it.

Lisa says:

Only half a cup?

Roasted Red Pepper and Green Bean Salad
—————————————-
1/2 cup chopped fresh cilantro
1/2 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1 pound fresh green beans, trimmed
4 cups sliced mushrooms, roasted
2 roasted red bell peppers, cut into 3-inch strips

To roast red bell peppers, brush with a little oil and place under a broiler, rotating every few minutes, until blackened on all sides. Place in a paper bag and close; the steam coming off the peppers will make the skins easily removable. To roast the mushrooms, place in a shallow dish and cook in a 350 degree oven until they give up their juices.
Combine first 6 ingredients in a large bowl. Stir well; set aside.
Steam beans, covered, 3 minutes or until tender. Drain and rinse under cold water; drain well. Add beans and remaining ingredients to bowl; toss gently to coat. Cover and marinate in refrigerator up to 24 hours. Serve with a slotted spoon.

posted in Cooking Light, Salads and Light Soups | 0 Comments

13th January 2008

Grilled Tuna and Mushrooms with Mixed Greens


Tonight we made a recipe based on one found in the Mushroom Lover’s Mushroom Cookbook. Tuna that’s been brushed with a truffle oil marinade is cooked to medium-well and served over a salad with grilled portobello and shiitake mushrooms.

Chris says:

A little goes a long way with that truffle oil; that really adds a lot of flavor.

Lisa says:

Yeah, you can totally taste it. This dinner rules — I like it better than the other grilled tuna salad we had.

Chris says:

More filling?

Lisa says:

Totally. Of course, that could be because I’m making little sandwiches out of it with this awesome herb baguette.

Grilled Tuna and Mushrooms with Mixed Greens
——————————————–
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tbsp truffle oil
coarse ground sea salt and ground black pepper
2 tuna steaks, about 1″ thick, 8 oz each
8 oz mix of portobello and shiitake mushrooms
6 cups mixed greens
1 bunch chives, thinly sliced
1 medium tomato, cut into 1/2 inch dice

In a small bowl, whisk together the olive oil, truffle oil, and lemon juice until well blended. Add salt and pepper to taste, measure off 1/3 cup of the dressing, and reserve the rest.
Rinse and pat dry the tuna, then sprinkle both sides with salt and ground pepper. Brush the tuna and mushrooms on both sides with the 1/3 cup of dressing and let rest at room temperature for 30 minutes.
Preheat a grill to hot, or heat a grill-pan over medium heat for 10 minutes. Grill the mushroom slices for about 3 minutes on each side, then set aside. Grill the fish until medium-rare, about 2 1/2 minutes on each side.
Toss the greens, grilled mushrooms, chives, and tomato in a bowl. Add as much of the reserved dressing to the salad as you would like. Divide the salad between two plates, and top each with a tuna steak.

2 Servings

posted in Main Dishes, The Mushroom Lover's Cookbook | 2 Comments