Roasted Tilapia in Sweet Asian Chile Sauce

Hello everyone, I have to apologize for the sporadic posting. I haven’t been doing much cooking lately, sadly.

To make it up to you, I am going to share a delicious and super healthy dish: Roasted Tilapia in Sweet Asian Chile Sauce. I think it would also work great with another mild white fish, like cod or swordfish. The cool thing about this recipe is that the fish are baked in packets. The original recipe suggests using banana leaves, but I am a busy woman! I refuse to drive around specialty stores looking for banana leaves when I know for a fact that foil packets work just as well.

This technique steams the fish in its own juices and the juices of the sauce you add, meaning it doesn’t come out dry or tasteless. Just the opposite: it is flaky and moist and tender and filled with amazing flavors. And there’s another perk: easy cleanup!

I served it with a side of jasmine rice and some steamed green beans drizzled with a sesame sauce. For that sauce, I simply whisked together: toasted sesame oil, vegetable oil, soy sauce, and rice vinegar, then topped with a sprinkle of sesame seeds.

Read the recipe and the rest of the post here…

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Baked Salmon with Lemon Caper Butter

I freely admit that this recipe is completely ripped off from Matt at Wrightfood. This man is amazing at cooking seafood and even more amazing (if that’s possible) at photographing it! He wrote about an ingenious slow roasting technique for oily fish — let it come to room temp in olive oil and then bake at a low temperature for less than half an hour. Easy peasy.

And the sauce! Wow! The sauce is so. good. It’s the simplest thing in the world. He recommends adding herbs, but I don’t even think you need them. Which brings it to a grand total of three ingredients: lemon, capers, and butter. That’s it. That’s all you need. It’s a great sauce for any seafood. The lemon really stands out, but not enough to make you pucker. The capers bring their distinctive salty/briny flavor. And who doesn’t love butter? Did I mention it takes less than a minute to make from start to finish? Combined, they make a perfect sauce that can be served over any fish.

Serve this with a simple side, like roasted potatoes or some steamed brown rice. Everybody will think you spent hours slaving over the stove.

Read the recipe and the rest of the post here…

Blackened Cajun-Style Salmon

I have a few confessions to make: 1) I made this recipe with frozen salmon fillets instead of fresh because I wanted to use them up. 2) I didn’t have any onion powder or garlic powder around so I just used grill seasoning instead. 3) I’ve never cooked anything Cajun-style before. 4) Despite all the bad omens, this salmon was delicious. I tried out something new and I’m so glad it worked. I looked up some Cajun spice blends online and ended up making my own using the ingredients I had on hand and some innovative thinking. I think the blend came out great and I would definitely make this again. The fish fillets were frozen, so they came out a bit dry. But the good news is that the spice blend formed a crust around the fillets and locked in what little moisture they did have. This was a pretty satisfying dinner with some rice on the side.

Read the recipe and the rest of the post here…

Orange Cured Salmon

This recipe is a variation of gravad lox (also known as gravlax) – a Scandanavian method of curing that uses salt, sugar, peppercorns and dill. It is not the same thing as the smoked salmon you find in the grocery store or served on a bagel with cream cheese (otherwise known as nova smoked salmon).

I love this particular variation because it gives the salmon a sweet flavor and the orange is a nice way to add citrus without using traditional lemon. I highly recommend this to anybody who likes sushi since the flavor remains fresh and light. It doesn’t taste anything like cooked salmon. It’s really refreshing and quite flavorful. It’s perfect with a side of seaweed salad or a salad of simple greens tossed with a light vinaigrette.

Curing is a process of preserving fish and meat. It requires no cooking and you should use the freshest fish you can get your hands on. You don’t have to use sushi-grade, and that can get pretty expensive, but this isn’t a recipe to try with week-old fish. When buying fish, make sure it doesn’t smell “fishy.” That pungent, salty, murky smell is an indication that fish is getting old. You want the salmon you buy to smell a little sweet. Make this recipe the day that you bring home the fish; don’t let it sit in the fridge for too long.

Read the recipe and the rest of the post here…

Sesame Soba Noodles with Shrimp

I love the Pioneer Woman’s blog. She takes tons of photos and walks her readers through each step of a recipe. And when I saw her post on sesame noodles, I knew I had to make them. I had every single ingredient in my pantry and fridge. They were calling out to me. I did make some adjustments, though. Her recipes usually call for too much oil or butter or sugar. I prefer lighter cooking. I also don’t like dishes that are just pasta so I took her advice to add veggies and shrimp. I had soba noodles in the pantry which is an Asian buckwheat noodle. You can use any kind of noodle you have or go to the store and try something new!

Read the recipe and the rest of the post here…