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…


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…

Rosemary Roasted Potatoes

rosemary roasted potatoes

I had to share this super easy side dish! I made these potatoes when I needed a side for steak with rosemary butter. I figured I could echo the rosemary flavors in the potatoes and it came together really quickly. The potatoes cooked in the oven and became tender, and then I put them under the broiler to get them nice, crispy, and browned.

You always want to use a waxy potato for roasting, like Yukon Gold, fingerling, or red potatoes. They hold up much better during cooking than white or Russet potatoes, which are really starchy and break apart easily. You could even try this dish with baby potatoes cut in half — just increase the quantity.

Read the recipe and the rest of the post here…

Balsamic Roasted Green Beans

I love green beans. I usually make them the same way every time (sautéed with garlic, soy sauce, rice vinegar and hot sauce), but I thought I would try something different this time. Roasting with balsamic vinegar and honey gives them a sweet and mellow flavor. The onions and walnuts are a great complement to the beans. I would prefer them crunchier since that texture is one of the reasons I love green beans so much, but I know I wouldn’t be able to get the same deep flavor as I got in this recipe without roasting them.

Read the recipe and the rest of the post here