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Broiled Tilapia with Honey Greek Yogurt Sauce

6 Mar Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

My quest to cook through the cookbook “Weeknights With Giada” continues with a fish recipe! Last time I made tilapia it was pan-fried and very delicious. It was one of the first recipes I shared on this blog and is one of my posts that gets a lot of traffic. Tilapia is a cheap fish and kind of like tofu in that it takes on whatever flavors you add to it, in this case, the honey greek yogurt dressing. For a side dish I found a brussel sprouts with bacon recipe from my Three & Four Ingredient Cookbook. Can’t go wrong with bacon! This was an easy dinner and pretty quick to whip up. Hope you enjoy as much as I did.

Broiled Tilapia with Greek Honey Dressing Ingredients L-R: Lemon Juice, Agave Nectar, Greek Yogurt, Tilapia Fillet, Salt and Pepper, Chives, Dijon Mustard, Olive Oil

Broiled Tilapia with Greek Honey Dressing Ingredients L-R: Lemon Juice, Agave Nectar, Greek Yogurt, Tilapia Fillet, Salt and Pepper, Chives, Dijon Mustard, Olive Oil

BROILED TILAPIA with HONEY GREEK YOGURT SAUCE (serves 2)

  • Vegetable Oil Cooking Spray
  • 2 Tilapia Fillets (about 5 oz)
  • Olive Oil
  • Kosher Salt & Pepper
  • 2 Tbsp Full Fat Greek Yogurt
  • 1 Tsp Agave Nectar or Honey
  • 1/2 Tsp Dijon Mustard
  • 2 Tbsp Lemon Juice (half a medium lemon)
  • 1 Tbsp Fresh Chives

Preheat your broiler on Low. Pull out a small baking sheet or glass baking dish that will fit both fillets and spray with your cooking oil spray. Take your fillets and drizzle with olive oil and season with salt and pepper on both sides. Lay them on the prepared baking dish/sheet and broil for about 8 minutes. The flesh should flake easily when prodded with a fork. Set aside to cool.

Tilapia Fillet

Tilapia fillet seasoned with olive oil, salt and pepper and ready for the oven.

Broiled Tilapia

Broiled tilapia fresh from the oven

While your fish is baking make your dressing. In a small bowl combine the yogurt, honey and mustard until smooth. Chop up your chives and add into the mixture along with the lemon juice and mix thoroughly. Season with salt and pepper to taste.

Greek Yogurt, Agave Nectar and Dijon Mustard

Greek Yogurt, Agave Nectar and Dijon Mustard

Fresh chives chopped for the dressing.

Fresh chives chopped for the dressing.

Greek Yogurt and Honey Dressing with Chives

Greek Yogurt and Honey Dressing with Chives

While your fish is cooking you want to make your brussel sprouts.

Stir Fried Brussel Sprouts With Bacon Ingredients L-R: Turkey Bacon, Salt and Pepper, Brussel Sprouts, Poppy Seeds

Stir Fried Brussel Sprouts With Bacon Ingredients L-R: Turkey Bacon, Salt and Pepper, Brussel Sprouts, Poppy Seeds

STIR FRIED BRUSSELS SPROUTS with BACON (about 2 servings)

  • 8 oz Brussel Sprouts
  • 1 Bacon Strip
  • 1 Tsp Caraway or Sesame Seed
  • 1 Tbsp Sunflower or other light oil
  • Salt & Pepper to taste

Slice up your brussel sprouts into fine pieces and set aside. Chop up your bacon slice into small pieces. Heat your oil in a medium fry pan over medium high heat.

Chopped brussel sprouts

Chopped brussel sprouts

Chopped turkey bacon

Chopped turkey bacon

Add your bacon and cook for a minute or two. *Side note: I used turkey bacon from Jennie-O since that’s what I had in my fridge, and it was great!* Add in the shredded brussel sprouts and cook for another 2 minutes or so. Season with salt and pepper and sprinkle caraway or sesame seeds. Cook for another 30 seconds to a minute, until brussel sprouts are soft. Remove from heat and split between your plates.

turkey bacon

Frying up the bacon.

After adding in the brussel sprouts, season with salt and pepper, then add in the poppy seeds.

After adding in the brussel sprouts, season with salt and pepper, then add in the poppy seeds.

Once the fish is ready, transfer to your plates and drizzle with the yogurt sauce, about a tablespoon for each fillet. Enjoy with a nice glass of white wine or some sparkling water, something fresh tasting.

Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

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Balsamic Glazed Salmon and Green Beans

3 Dec Wild Atlantic Salmon on Sale at Whole Foods

Salmon is one of those super foods you always hear about. I’ve also blogged about one version of baked salmon before, using aluminum foil to bake the fish, but you don’t have to use foil to bake salmon, and it tastes just as yummy! (That’s a technical term by the way: yummy.) I had picked up some green beans earlier in the week while grocery shopping, not entirely sure when I would cook them or with what. But after a couple of nights of chicken I needed something different so I decided to stop at my local Whole Foods to grab some fish. When I pulled in they were having a sale on fresh Atlantic salmon so it was an easy choice as to what I would get. I pulled out my “Weeknights With Giada” cookbook and found the below salmon recipe. I had all the ingredients for the glaze so I was set. Yes! another recipe from Giada done! *side note: my regular digital camera broke this night so photos are from my old iPhone 3GS.

Balsamic Glazed Salmon Ingredients L-R: Olive Oil, Green Beans, Garlic, Dijon Mustard, Honey, Cooking Spray, Atlantic Salmon Fillet, Balsamic Vinegar, Salt and Pepper

Balsamic Glazed Salmon Ingredients L-R: Olive Oil, Green Beans, Garlic, Dijon Mustard, Honey, Cooking Spray, Atlantic Salmon Fillet, Balsamic Vinegar, Salt and Pepper

BALSAMIC GLAZED SALMON WITH GARLIC GREEN BEANS (serves 1)

  • 1 6 oz. Salmon Fillet
  • 2 Tbsp Olive Oil
  • Cooking Spray
  • 1/4 Cup Balsamic Vinegar
  • 2 Tsp Maple Syrup
  • 1 Tsp Dijon Mustard
  • 1 Large Garlic Clove
  • Salt and Pepper to taste

First, make sure your oven rack is in the middle position then preheat the oven to 400 degrees. While your oven is heating up make your balsamic glaze. First, mince your large garlic clove, set aside half to use with your green beans. Combine the other half with the vinegar, maple syrup and mustard in a small saucepan over medium heat. Once it reaches a boiling point reduce the heat to low and simmer until it thickens, about 10 minutes. (May take longer if you make more glaze.)

balsamic glaze

Balsamic glaze simmering

Spray a small baking sheet (or a large one if that’s all you have, like me) with your cooking spray where you will place your salmon fillet(s). Drizzle both sides of your salmon fillet with about a tablespoon of olive oil then season with salt and pepper. Roast in the oven for 8 to 10 minutes. The flesh should easily flake off with a fork.

Wild Atlantic Salmon on Sale at Whole Foods

Wild Atlantic Salmon on Sale at Whole Foods

While your fish is in the oven, work on your green beans. First make sure the ends are removed. In a small fry pan heat about a tablespoon of olive oil over medium high heat. Add in your minced garlic you set aside from earlier and cook for about 30 seconds, enough so you can smell it. Add in your green beans and saute for about 5 minutes, stirring occasionally so the entire part of the bean gets coated in oil and cooked.

Green beans about half way done.

Green beans about half way done.

When green beans are done, remove to a plate. Add the finished salmon and top with the balsamic glaze and enjoy! Save the rest of the balsamic glaze for another night and enjoy a delicious and healthy dinner tonight!

Roasted Salmon with Balsamic Glaze and Garlic Green Beans

Roasted Salmon with Balsamic Glaze and Garlic Green Beans

Baked Salmon with Edamame and Snap Peas

19 Mar

Salmon is one of the most common fish on the market. There is a lot of controversy over farm-raised vs. wild, but I’m not here to talk about that. I love salmon and it’s a fish that is easy to bake in your oven or grill on your barbecue. Salmon is another “super food” because of it’s omega 3s. Growing up, especially when my parents were on Weight Watchers, we would have salmon at least once a week. Costco usually has nice big pieces at a great price so if you’re a member I highly recommend their salmon. I usually buy a piece at my local grocery store though, they’re smaller and usually just as good. This recipe is super simple and anyone can do it. You can pair it with a lot of different side dishes too. I usually pair it with brown rice or green beans, but this time I decided to try a new side dish that I found in my cookbook, “Weeknights With Giada”, Edamame and Snap Peas.

Baked Salmon Ingredients L-R: Rosemary, Onion, Lemon, Salt & Pepper, Salmon

Baked Salmon Ingredients L-R: Rosemary, Onion, Lemon, Salt & Pepper, Salmon

BAKED SALMON (2 to 3 servings)

  • Salmon, 6 to 9 oz piece (one serving is about 3 oz, the size of a checkbook)
  • 1 to 2 Tbsp Olive Oil
  • Half a Lemon
  • A slice or two of an Onion
  • Rosemary (dried or fresh)
  • Salt & Pepper to taste
  • Aluminum Foil

Pre-heat the oven to 350 degrees. Pull a cookie sheet or other oven safe pan out and tear a piece of aluminum foil large about 3 times the length of your fish and place on your baking sheet. Place your fish in the middle of the foil and slightly bend the sides up so the oil won’t travel far. Slice the thin lemon slices, enough for each serving. Cut a thin slice of your onion, you only need a few of the rings. Pour the olive oil on the fish and rub it all over. Sprinkle salt, pepper and rosemary on the fish. If using fresh rosemary, tear off the leaves and sprinkle on the fish. I like to place a lemon slice for each serving of the fish and I lay the onion rings so they are overlapping for one end to the other. Fold all four sides of the foil above the fish and fold together at the top so there’s an air pocket between the seam and the fish. Place in the oven and bake for about 20 minutes. If you want to check if it’s done, a fork should easily separate the fish.

Ready for the oven

Ready for the oven

All wrapped up.

All wrapped up.

Fresh from the oven

Fresh from the oven

While the fish is cooking work on your side dish. If you decide to cook rice, I would start it before putting the fish in the oven. But with veggies, you can start after. Giada’s recipe was actually double what I have below, but since I didn’t want too much leftover, I made half.

Snap Peas and Edamame

Snap Peas and Edamame Ingredients L-R: Frozen Shelled Edamame, Salt & Pepper, Snap Peas, Garlic, Shallot, Olive Oil

SNAP PEAS AND EDAMAME (2-3 servings)

  • 1 Tbsp Olive Oil
  • 1 Medium or Small Shallot
  • 1 Garlic Clove
  • 1 Cup (5 oz) Shelled Edamame
  • 1 1/4 Cup (4 oz) Sugar Snap Peas, Halved
  • Salt & Pepper to taste

Do your prep work first: Thinly slice your shallot, mince your garlic, measure out and cut your snap peas in half and measure out the edamame. *Note: It took me a little while to find shelled edamame, but I did find them in the frozen food aisle after careful searching.

Shallots

Thinly sliced shallots

Snap Peas

Snap Peas

Snap Peas halved

Snap Peas halved

Shelled Edamame

Shelled Edamame

Minced Garlic

Minced Garlic

In a medium skillet heat your oil over medium-high heat. Add in your shallots and cook until soft, but not quite translucent. Add in the garlic and cook for about 30-60 seconds, until you can smell it. Add in your edamame, snap peas, salt and pepper for about 3-4 minutes. Serve and enjoy!

Shallots

Edamame & Snap Peas almost done

Edamame & Snap Peas almost done

I found that the salmon and the edamame and snap peas paired really well together, and I enjoyed it for another two nights. I love that it’s an easy side dish to make and cooks up pretty quickly.

Baked Salmon & Snap Peas and Edamame

Baked Salmon & Snap Peas and Edamame

I had a bottle of Crispin Cider, Single Strength Reserve Bare Naked in my fridge which I opened up and enjoyed. I discovered Crispin Cider after The Blank’s beer festival, Hollywood On Tap, last October. They are my new favorite hard cider and they have so many options! I found this bottle at my local Whole Foods (although I can’t find it on Crispin’s website). This cider is part of a line that is unfiltered, which means you have to swirl it around before drinking to disperse the residual apple-wine sediment evenly. It’s not as sweet as most hard ciders, so if you’re more of a beer fan or just don’t like sweet wines/drinks, try one of these unfiltered lines from Crispin. You won’t be disappointed. If you’re looking to pair it with something else, aim for a white wine rather than a red.

Baked Salmon & Snap Peas and Edamame

Baked Salmon & Snap Peas and Edamame

Dinner By Dad

7 Nov

Remember when I went home and my dad smoked chicken and my mom made beef jerky? (Here’s the post just in case you missed it!) Well I was lucky enough to head home for a second weekend, this time to celebrate with my friend at her baby shower. It meant I had a dinner at home too! My parents also had friends visiting from out of state, so it was a nice traditional dinner (you know, no TV and eating at the dining room table and not the kitchen table). Dinner consisted of baked salmon, roasted rosemary potatoes, roasted asparagus wrapped in prosciutto and a baked squash and apple mixture. We opened a bottle of Malbec and devoured the meal. Dessert was Greek Yogurt with brandied figs (canned by my dad). Um, yum!

Clockwise From Top: Roasted Squash and Baked Apples, Roasted Rosemary Potatoes, Baked Salmon, Asparagus wrapped in Prosciutto,

Now I’m not a huge asparagus fan, but I still tried some, then decided to just eat the prosciutto. The rosemary potatoes have already been discussed on my blog (here’s that post), and the salmon will be discussed soon enough, as I will make salmon soon. I have the recipes from my dad for the side dishes and am just waiting for an opportunity to make them myself. I would say a good 90% of all my recipes come from my dad. I grew up with him cooking dinner every night for us. While my mom does cook too, her job was out of town, while dad worked 10 minutes from home so he’d be home by 5pm. I feel lucky that both my parents cook and bake, but I feel doubly lucky that I had home cooked meals most nights. Except for the occasional Tuesday, as that was family night at our local pizza place-what a treat! So now when I visit my parents, I get excited not just to see them, but to see what they have cooking in the kitchen.

I also want to say that my parents are great supporters of my chosen profession. While I know plenty of actors who have little or no support from their parents, I think it makes all the difference when you can proudly talk about the work you’re doing to those who love you the most. From the night I called to tell them I was moving to LA, to each time they drive down to see a show I’m acting in or stage managing, knowing I have their support makes all the difference.

Do your parents have a signature dish that you look forward to enjoying when visiting home? Or what about a favorite restaurant that you always go to? Share your stories in a comment below.

Pan Fried Tilapia

1 Oct

Frying the first side, almost ready to be turned.

I always thought cooking fish was hard and my dad always laughed when I said that. The first time I made salmon I realized why he laughed. Fish really is pretty easy. But until tonight I had only ever cooked salmon or tuna. For tonight’s dinner I wanted to do fish, but I wanted to do something different. Tilapia filets were on sale at my grocery store, and after much consideration (I even thought about doing chicken instead) I bought one filet for myself.

Then I visited the produce section and grabbed a handful of green beans (one of my favorite side dishes) to cook up. They’re easy and a great side dish to any fish. I had bread crumbs at home and various seasonings so I came in at about $2 for dinner. Can’t beat that.

Most fish goes best with a white wine, especially a white fish like tilapia, so I paired mine with another Riesling (my go to white wine), this time from Hedgeline Vineyards (2010). I had never tried their wine before, but it sounded delicious! It was a crisp fruity wine that I really enjoyed and will probably purchase again. And yes, the plate is from IKEA! For dessert I had a treat from a sweet shop I discovered in Atwater Village, Sweets for the Soul. The Peanut Butter Brownie Shot (click for picture!). If you like brownies and if you like peanut butter, you’ll like this. It’s the brownie version of a mudpuddle (a future post for sure!).

Pan Fried Tilapia with Green Beans and a glass of Hedgeline Riesling

PAN FRIED TILAPIA AND GREEN BEANS

  • 3-4 oz Tilapia filet
  • 1 Tbsp very fine bread crumbs (approximate)
  • 3 Tbsp oil (olive, vegetable, canola, your choice)
  • Salt & Pepper to taste
  • Rosemary leaves to taste
  • Handful of fresh green beans
  • Half a lemon or lime (optional)

1 Serving
(if using more than 2 filets, add another tablespoon or two of oil as needed, and only cook 2 filets at a time. Add additional green beans as needed)

Turn the oven to 300 degrees (this will be to keep the fish warm while you cook the green beans). In a medium saucepan heat the oil on high. While that’s heating, on a plate or the wrapping the fish came in, sprinkle the bread crumbs on either side of the filet along with salt, pepper and rosemary leaves to taste. Before the oil is at a full boil but a couple of bubbles have started, place the filet in the hot oil. Fry for about 2 to 3 minutes. While waiting, nip off the ends of the green beans, this should take up the time for side one, then flip the filet (carefully, you don’t want to splash the (very) hot oil on yourself) and fry the other side for 2-3 minutes. While you’re waiting for that side to finish, take out a cookie sheet or other oven safe pan and place a paper towel on it. Once the fish is done place it on the paper towel pan and stick it in the oven.

Sautéing the green beans in the oil used for the fish.

Turn the heat down to medium and throw the green beans into the oil. Yes, the oil that you just cooked the fish in. Why waste it and why dirty another pan? Salt and pepper the beans and saute for about 5-7 minutes or until they are as done as you like them. Remove the fish from the oven and squeeze your half lemon/lime over fish and beans. Enjoy!

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