This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.
- 1 teaspoon extra-virgin olive oil
- 1 shallot, finely chopped
- 2 ounces Spanish chorizo
- 1 teaspoon chopped fresh thyme
- 1 pint grape tomatoes, halved
- 1/2 cup dry white wine, divided
- 1 15-ounce can great northern beans, rinsed
- 1/2 teaspoon salt, divided
- 1 1/4 pounds Pacific cod, cut into 4 pieces
- Freshly ground pepper, to taste
- Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
- Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.
- Makes: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes
From EatingWell: January/February 2008
4 c. Shredded cabbage
However much cilantro you want
An avocado or two in chunks
1c. Chopped tomato
1/3 c. Sliced green onion
2 T. Lime juice
1 T. Olive oil
1/4 t. Salt
*Mix all to make cabbage slaw.
1 lb. fish of choice
1t. Chili powder
1/4 t. Salt
*Mix salt and chili powder in a ziplock, add fish and coat.
*Cook fish in olive oil and assemble all in corn tortillas.
Sometimes I make this sauce too…
1/2 C. Sour cream
1/2 C. Mayo
1/4 C. Chopped cilantro
2 T. Taco seasoning
My wife dearly loves coconut shrimp, so she asked me to make it for her for Mother’s Day. I went to the internet and combined a couple of recipes (primarily the recipe from DamnDelicious – click the image to see her recipe) to come up with the following which she loved. The shrimp were beautifully moist and delicious! Happy Mother’s Day, Denise! You are an incredible mom and the best wife and friend I could ever imagine!
- 2 cups coconut oil
- 1 can coconut milk
- 1 cup rice flour
- 1 cup unsweetened shredded coconut
- 1 pound large shrimp, peeled and deveined
- >Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Sweet chili sauce, for serving
- Marinate shelled, deveined shrimp in coconut milk for a half-hour to 4 hours
- Heat oil in a large skillet over medium high heat.
- Season shrimp with salt and pepper to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with sweet chili sauce, if desired.
This chicken shawarma is a Middle Eastern version of a gyro and features thin slices of chicken mixed with yogurt and wrapped in pita bread spread with tahini. The sandwiches are then topped with fresh cucumber, tomato and onion. Cooking Light APRIL 2010
Yield: 4 servings (serving size: 2 stuffed pita halves) Prep time:20 Minutes
This dish is a big hit with my family, but the spices need to be kicked up to earn the original name, “Spicy Chicken Shwarma”
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 5 tablespoons plain low-fat Greek-style yogurt, divided
- 2 tablespoons fresh lemon juice, divided
- 3 garlic cloves, minced and divided
- 1 pound skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tahini
- 4 (6-inch) pitas, halved
- 1/2 cup chopped cucumber
- 1/2 cup chopped plum tomato
- 1/4 cup prechopped red onion
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.