Archive for the ‘Fish’ Category

Fish Tacos with Baja Cream Sauce

September 22, 2010

This recipe was DELICIOUS! I can’t believe it took me so long to make fish tacos at home. It was quick, super-easy, and tasty!

I used a general seafood rub for my spice mixture, but you could literally use anything you like the flavor of πŸ™‚

(Sorry for the bad picture…fish doesn’t exactly photograph well LOL)

Fish Tacos with Baja Cream

(Bakin and Eggs)

FOR THE BAJA CREAM
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoons fresh lime juice
1/2 teaspoon (packed) finely grated lime peel
Salt, to taste

FOR THE TACOS
1 1/2 pounds white fish fillets such as tilapia, flounder or mahi
Seasoning rub of your choice
2 tablespoon olive oil
Shredded red or purple cabbage
Shredded cheese such as cheddar, colbyjack or your choice
1 avocado, sliced
Salsa
Lime wedges
Hot sauce, such as Cholula
8 soft taco sized tortillas

Directions:

FOR THE BAJA CREAM
Whisk all ingredients in small bowl. Cover and refrigerate. (Can be made up to 3 days ahead.)

FOR THE TACOS
Drizzle fish with olive oil and coat with seasoning rub. In a large, nonstick pan over medium-high heat, heat olive oil. Add fish and cook about 3 minutes per side or until internal temperature reaches 145 degrees. Remove fish from pan and cut into slices.

Arrange Baja cream and toppings on a platter and serve with fish and warmed tortillas (I usually wrap mine in a paper towel and microwave for about 30 seconds).

Advertisements

Baked Crab and Cheese Wontons

August 14, 2010

These were delicious! I have a bit of an addiction to the crab rangoons served at Chinese restaurants, so I made these to go with my homemade chicken fried rice.…they were a perfect pairing!

These don’t taste exactly like my rangoons, but they’re just as addicting!

Baked Crab and Cheese Wontons

(Health for the Whole Self)

Makes about 20 wontons

Wonton wrappers (about 4Γ—4” in size)
4 tbsp cream cheese, softened
6 oz. can of crab meat (4 oz. drained)
freshly ground pepper (to taste)
1/4 tsp garlic powder
1/4 cup fresh chives, finely chopped

Directions

– In a small bowl, mix together the crab, cream cheese, pepper, garlic powder, and chives.

– Dollop a heaping teaspoonful onto the center of each wonton wrapper, then wet the edges and fold into a β€œhat” shape (per the directions on the wonton wrapper package).

– Place the wontons on a baking sheet lined with foil or sprayed with nonstick spray. Spray the wontons liberally with more spray (I used Olive Oil spray).

– Bake at 400ΒΊ for about 7 minutes, or until lightly browned.

Sometimes, the easiest dinners…(Salmon)

August 12, 2009

…are the best.

Seriously. I almost didn’t post this, because, let’s face it — it isn’t REALLY a recipe.

But it was delicious and totally hit the spot.

Salmon

Steamed broccoli and grilled salmon.

DH just placed the salmon filets on foil sprayed with cooking spray, drizzled olive oil, salt, pepper, and dill over them, and grilled them. When they were finished, a simple squirt of lemon juice over the whole thing, and boom!

Delicious dinner πŸ™‚

Weeknight Paella

May 15, 2009

This was tasty! We have leftovers, and I anticipate that after it has been sitting overnight, it’ll be even better!

I doubled the recipe below, because I had a full pound of shrimp and chorizo.

Weeknight Paella

2/3 cups yellow rice (Goya)
1 1/2 tablespoons olive oil
1 small shallot, chopped
1 clove garlic, minced
1/2 pound large shrimp, shelled and deveined
1/2 pound chorizo, sliced
1 cup plus 2 tablespoons chicken broth
1 tablespoons fresh parsley, chopped
1/3 cup frozen peas
Directions
– Heat olive oil in large saute pan over medium-high heat
– Add rice and cook until it begins to toast, about 1-2 minutes
– Add shallot and garlic and continue to saute until garlic is fragrant, about 1 minute
– Add shrimp, chorizo, and broth
– Cover pan tightly and reduce heat to medium-low
– Cook for 18 minutes
– Remove lid, add parsley and peas and cook until heated through
– Continue cooking uncovered until all liquid is absorbed.

Tortilla-Crusted Fish

July 12, 2008
The desire for this recipe actually originated with a Lean Cuisine meal. Yes, you read that right…there’s actually a lean cuisine meal out there delicious enough that I attempted to re-create it for dinner.

Who’d have thought.

I found a Tortilla-Crusted Tilapia recipe at recipezaar, and figured I’d give it a go!

I liked this recipe, but I think next time I’d use a different fish — and I’d buy a food processor so I can break up my chips properly! (You’ll see large pieces of chip because I got tired of trying to do it the way the recipe instructed — with a blender!!)

All-in-all it was tasty…but it wasn’t as good as Lean Cuisine’s (must be all those chemicals they put in!), and I think DH loved it A LOT more than me.
Tortilla-Crusted Fish

4 tilapia fillets (I used flounder because it was on sale)
6 corn tortillas, torn in pieces (I used corn tortilla chips)
1 jalapeno pepper, seeded and coarsely chopped
1 teaspoon lime juice
1/4 cup fresh cilantro
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon seasoning salt (I omitted)
1 egg, beaten

Directions
– Preheat oven to 375 degrees F — coat a baking sheet with cooking spray
– Place tortilla pieces, jalapeno, lime juice, cilantro, and spices in blender — pulse until the mixture is uniform small crumbs. (Seriously? Use a food processor. All the blender did was make the ground stuff get stuck in the bottom) Spread on a plate
– Dip each fillet in egg, then in crumbs, patting crumbs to adhere, please on baking sheet
– Bake until fish flakes, about 15 minutes, depending on the thickness of your fillets

I served the fish with mexican sour cream rice, and broccoli