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Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts


(Recipe obtained from finecooking.com)

This recipe was originally listed for Halibut. I tend to like my Cod so, that is what I made this with.
This is easily one of my favorite recipes. It has such a light and fresh taste. It is very filling too!

The recipe has mint added to the spinach which I originally thought it would not be good together. I haven't used a lot of mint (really ever) in savory meals.  It really adds to the flavor and I don't know that eliminating anything in the recipe would keep the flavor the same. It is truly a delicious meal that I will be making many more times!

Ingredients
  • 2 tsp. finely grated fresh ginger
  • 1 tsp. finely grated garlic
  • Finely grated zest and the juice of 1 lemon
  • 2 Tbs. plus 1 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each (I used Cod instead)
  • 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
  • 3 cups lower-salt chicken broth or vegetable broth; more as needed(I used 3 cups of hot water and 2.5 Tblsp of soup base powder)
  • 4 cups lightly packed spinach leaves, rinsed and roughly chopped
  • 1/4 cup roughly chopped fresh mint
  • 1/4 cup thinly sliced scallions
Directions:


  1. In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish. 
  2.  In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. 
  3. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. 
  4. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. 
  5. Gently simmer until the fish is just cooked through, 8 to 10 minutes. 
  6. With a slotted spatula, transfer the fish to 4 shallow bowls. 
  7.  Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. 
  8. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.

The nutritional data for this is listed with the Halibut. - When we made this with cod we ate about 3-4 oz of Cod with the serving. (Nutritional Data obtained from https://happyforks.com)

Recipe listed makes 4 servings - Details below show data per serving.


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My husband has never had fish tacos and I have been craving fish. So we googled for different recipes and found a recipe for 'Baja Tacos'. They looked great. But we have no idea how to follow a recipe. (More so, we use recipes and images as inspiration but never choose to follow them).


So here is our version.
Note: Keto/Gluten Free will depend on the tortillas you use.

Ingredients:
  • Tortillas 12+ (Corn/Flour etc. This is the primary carb and carb count will vary depending on what you use)
  • Finely sliced avocado
  • Chipotle Mayo (we just bought ours from the store)
  • Fish/Shrimp (Your choice. What ever your budget will allow)
  • Chihuahua Cheese (Mexican brand cheese, similar to Queso Fresco)


Seasoning for the fish/Shrimp:

The hubby states he used all equal parts.
  • 1 tsp Celery Salt
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Ground Red Pepper
  • 1 tsp Crushed Red Pepper
  • 1 tsp Ancho Chile Powder 
  • 1 tsp Paprika
  • 1 tsp Pepper


We pan fried the shrimp/fish and used the above seasoning on them. Once they were cooked any left over seasoning from the mix that he made was sprinkled on top. 

For the slaw we used the following:
  • 1 1/2 cups Red Cabbage (Finely shredded)
  • 1/2 cup White onions (Diced)
  • 1 cup Tomatoes (Diced)
  • 1 cup Alfalfa sprouts
  • Cilantro (optional. I hate this stuff but the hubby likes it)
  • Fresh lime juice from 1 lime
Put these into a container, shake the holy hell out of them to mix and then refridgerate.

To make things even more yummy- whatever tortilla you use, spray with oil and pan fry till crispy. I like crunchy things so this always made me happy!


Nutrition facts coming shortly. I am too busy stuffing my face with these bad boys!


Okay- Couldn't wait. I wanted to get these posted. These are AWESOME!!!

Nutritional data below does not include Cilantro or the Chipotle Mayo we used. 

 The Carb count listed is for 2 taco using the measurements above and tortillas that are 10 grams of carbs per tortilla. Please keep in mind that this can be adjusted depending on what tortilla's you use. 




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I say fish instead of listing Cod, Haddock, Tilapia or any other because we all have our budgets and fish is good cooked many different ways.  Granted I stick with my white fish. I got this recipe from a co-worker and it was awesome. But a word of caution: All of the amounts are estimated. I was given a list of items to use without measurements and just put together what looked right. So the description below is more of a guideline but the nutritional facts are based on what is listed below.

The picture does not do this justice!

Ingredients:
  • Juice from 2 fresh limes
  • 1/4 cup olive oil   (Oil should be equal to the amount of juice you get from the lemon)
  • 4 oz tilapia or other white fish
  • Salt and Pepper
  • 1/2 cup Panko-bread crumbs
  • Shredded Coconut  (I used unsweetened)
  • 1/2 cup Almonds (Chopped) ( I used Pecans which added too much 'sweet' likely will try cashews or walnuts next time)
  • Cayenne Pepper - don't hold back


 Directions: 
We used a package of Cod Fillets.
  1. Preheat oven to 450 degrees
  2. Pour fresh lime juice and olive oil into a baking pan
  3. Place tilapia in pan, coat both sides in juice
  4. Sprinkle salt and Pepper on fish. 
  5. Sprinkle panko bread crumbs on to fish
  6. Sprinkle coconut on top of fish
  7. Sprinkle almonds (Can use pecans, walnuts or other kind of nut)
  8. Season with cayenne pepper. (More the better  )
  9. Bake approximately 8-20 minutes. Time depends on the size of the fillet. 
  10. Smaller Fillets 8-12 minutes
  11. Larger Fillets 15-20 minutes


This was for 1 serving. Recipe makes approx 4 servings.

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