Tilapia with Mango Salsa

Tilapia with Mango Salsa

 

Every Wednesday the boys and I have about 30 minutes to "kill" between school pick up time and when I need to drop Thomas off at a different school for a club he's in. 

 

We use this time to go Krogering.

 

 

 

The boys like to grocery shop, especially when they take off like a scavenger hunt getting items we need, and when they get to pick out a snack.  And their favorite cereals.  And snacks for home.

 

Brennan has also found the free samples at the fish counter.  I had NO IDEA they gave out free samples at the fish counter, but Brennan's met all the "fishermen" and he checks out their offerings each week.

 

He also found the seafood/fish recipe kiosk at Kroger, and regularly brings me a new recipe card to try out.  This past week's was Tilapia with Mango Salsa.

 

Tip #1 - get the ripest mango you can find.

 

There apparently aren't any ripe mangoes in Southern Indiana right now, and I was making the dish that night, so we had tart mango.  Ripe would have been much nicer.

 

The fish dish is easy to make. 

Season your fillets with lime juice, chopped garlic and black pepper, and cook for 12 minutes at 350* until flaky.
 

While the fish is cooking, mix up your salsa - chopped mango, chopped fresh cilantro, diced red onion, lime juice, and hot sauce. 

 

 

Spoon over the cooked fish and serve.

 

 

Except for the tartness of the unripe mango - a hit at our house!

 

Double click to print as a 5x7 recipe card.

 

 Enjoy!

Cod with Sauteed Vegetables

Cod with Sauteed Vegetables

The other night Thomas asked for fish.  We don't eat a ton of meat at our house, so when someone asks for it, I am happy to make it.  And we all enjoy fish and seafood here!

Our family favorites are tilapia and salmon.  I decided to try out a different fish this time, and found this recipe for Cod and Sauteed Vegetables in the book Awakening Beauty.

I modified the recipe somewhat, making it easier on me!

Thomas decided he prefers tilapia over cod, and couldn't stomach the sauteed vegetables because they were "contaminated" with mushrooms.  Although - he bravely finished both his fish (using our homemade Smoky BBQ Sauce) and "non-fungus veggies".

David and I liked it and I'll certainly make it again!

I placed two cod fillets on a baking sheet and sprinkled them with Kosher salt and pepper, then baked them at 350* for about 22 minutes.

While they were cooking, I started on the sauteed vegetables.

Issue #1 - the recipe calls for shredded carrots and zucchini, but I got confused.  Long grates like with a peeler/grater, or short shreds like with a cheese shredder?  I wasn't sure and it was taking forever.

 ???

So, I decided that julienne cuts would be best.  See below - long carrot shreds, short carrot shreds, and julienned carrots.  I call that "adding texture".

Issue #2 - The original recipe calls for a zucchini.  I stopped by my least favorite place (Wal-Mart) to pick up something else, and thought I'd just grab a zucchini while I was there.  Turns out - they were completely out of zucchini (how is that possible???) so we went with a yellow squash instead.

Issue #3 - I was only supposed to use 1 cup of sliced mushrooms, but David came home from work and kissed me and I forgot what I was doing.  So I ended up slicing all my mushrooms and just went ahead and tossed them in.  Whatever.

 

The vegetables sauteed in olive oil (original recipe calls for butter), with garlic, green onion, and sesame seeds. 

I squeezed a little lemon over the final product.

And David and I liked it - the vegetables were still crisp, and had lots of flavor.

And even contaminated with double the fungus, it was still very good!

Double click to print as a 5x7 recipe card.

Enjoy!

Baked Fish with Carrot and Leek Puree

Gillian McKeith's

Baked Fish with Carrot and Leek Puree

Last week I bought a leek on impulse, and realized last night I needed to use it soon.

I found this recipe in my new You Are What You Eat cookbook by Gillian McKeith and thought I'd try it out since I had all the other ingredients on hand!

I started by cleaning and chopping 4 carrots and a leek.

In case you weren't aware, leeks are very dirty inside so they need to be cut open lengthwise and rinsed well.

Then I added a vegetable bouillon cube.

I buy this brand at Kroger, and really like it.

I just barely covered the vegetables with boiling water, then let it simmer with the top on for 10 minutes or so, until the carrots were tender.

Then I pureed the vegetables and broth using my handy handheld blender ("soup puree-er" Brennan calls it).  My mom got me this for Christmas a couple of years ago and I love it.

At the same time I seasoned tilapia with salt and pepper and cooked it at 400* until flaky - about 10 minutes.

Then I cooked frozen garden peas in boiling water for about 3 minutes.

I drained them, reserving 1 Tbsp of the liquid, and tossed the peas with olive oil and cleaned, chopped fresh mint.  Thomas would like me to point out that he went outside in the rain to pick the mint from our pots.  Such a helper.

I seasoned the peas with a little Kosher salt and black pepper, then I smashed the pea mixture up a little with the back on my spatula.

To plate the dish you place some of the carrot and leek puree on the plate. 

Then lay a piece of fish on top, then top off with your peas.

I was really surprised with how well this dish went over. 

The carrot and leek puree was really delicate and flavorful.

Everyone in my family loves tilapia, so I knew that would be an easy sell.

And the peas were really tasty.

No leftovers at all!

Double click to print as a 5x7 recipe card.

Enjoy!

Time-Crunched Tilapia Piccata

Biggest Loser

Time-Crunched Tilapia Piccata

Everyone in my family loves tilapia. 

I always keep a bag of frozen tilapia single-servings in the freezer.

I saw this recipe (again) in the Biggest Loser cookbook I've been cooking from lately and tested it on the family yesterday for lunch.

I served it with the Parm-Garlic Roasted Green Beans and the Mushroom-Artichoke Couscous.

It was a great lunch that everyone really enjoyed.

I took thawed and patted dry tilapia fillets and placed them in a large skillet.

I seasoned them with a touch of salt & pepper and cooked them for 4 minutes on each side on medium-high heat. 

If you want your fish to stay in-tact and look better than mine, then only flipped them once.

I flipped them repeatedly until I had a golden brown outside on both sides. 

Of course - they started falling apart on me, but they tasted great!

While they were cooking I melted 1 Tbsp margarine (the cookbook recommends a buttery spread but I didn't have it). 

I added minced garlic and lemon juice to the margarine.

I then transferred the fish to a serving dish and drizzled the garlic-lemon mixture on top and topped with capers.

Everyone really loved this recipe, and it was so easy.

Double click on card to print as a 5x7 recipe.

Eat More Fish!



Salmon Croquettes

Salmon Croquettes

This is one of David's favorite dishes and I don't remember the last time I made it.

I went with a simple version, especially for my kids.

3 out of 4 Boatwrights really liked them tonight.

I will certainly make them again!

In a large bowl flake the canned salmon and add the eggs and bread crumbs.

Mix well and form 3 inch croquettes.

Cook in a frying pan in a 1/2 inch of hot oil until golden on both sides.

Drain on paper towels and serve with cocktail or remoulade sauce.

Smaller versions can be made as appetizers.



Double click to print as a 5x7 recipe card.

Enjoy!



Smoked Salmon Coeurs a la Creme

Kari's Smoked Salmon Coeurs a la Creme

My friend Kari (below with her hubby a few years ago) is a fantastic cook.

We're in a cooking club together and she shared this recipe with us a couple of years ago.

Typically coeurs a la creme is molded in the shape of a heart and is made either sweet or savory.

In French it's "heart with cream" and is really delicious.

source

With Kari's recipe we did not mold it but served it as a spread with crepes.

I had not made it in awhile and had some smoked salmon I needed to use up, so I chose to go a little simpler and serve it with mini croissants.

What. A. Hit.

Of course, I like any recipe that can be whipped up in no time, no cooking necessary.

I put this together after church yesterday and served it alongside leftover veggies and cut watermelon.

The boys gave it an "infinity on a scale of 1-5".

I rock.

You blend cottage cheese, cream cheese, heavy cream, lime juice and seasonings and then add the finely chopped smoked wild salmon and chives (which I didn't have).

This photo doesn't look all that appetizing.

But it really, really was.

Double click to print the recipe as a 5x7 card.

Bon Appetit!



Seasoned Fish

Seasoned Fish

This is the easiest recipe I could possibly share.

I always keep frozen tilapia or flounder on hand because the family loves fish and it's easy to cook on a busy night.

This is the healthiest way I cook fish, and a very tasty alternative to my yummy Parmesan Tilapia.

Two ingredients:  fish of your choice and McCormick's Grill Mates Montreal Steak.

It's not just for steak anymore!

Heads up:  While David and I really liked it as shown above, the boys thought it was a little salty. 

I might use a little less on the boys' next time.

Double click to print as a 5x7 card.



Have seconds - it's fish!



Parmesan Tilapia

Parmesan Tilapia

My boys love fish. 
And that's great for me because it's healthy, easy to make, and I always have fish on hand in the freezer.
I cook fish in several ways, but this is one that is definitely a favorite and I wanted to share it with you!

You know the old, scarred up baking sheet that you know you should throw out but just haven't yet?

Save it for your fish dishes! 

I have a new(er) one for cookies, etc., but my old tired sheet is for fish and shrimp.

Place your fillets on the baking sheet.  Thaw first if your fillets are frozen.

In a small bowl mix Parmesan cheese (I used shaved Parmesan), paprika, and salt.

Sprinkle over the fish and bake at 400 for 15 minutes.

Everyone in my house loves this dish!

I usually serve it with a vegetable or two and fruit salad.

Double click the recipe card below to print out as a 5x7 card.

Bon Apetit!