Fish Tacos with Jicama-Mango Slaw and Passion Fruit Margaritas

I picked up some fresh mahi at the fish market and made fish tacos.  I thought the recipe was lacking, but Forrest enjoyed it.

Fish Tacos with Jicama-Mango Slaw
adapted from Coastal Living, April 2010

3 mahi mahi fillets
1 tbsp olive oil
1/2 tsp kosher salt
8 8 inch corn tortillas

Heat oil in a grill pan over medium high heat.  Sprinkle fish with salt and cook 3 minutes on each side until flaky.  If needed, finish in 350 degree oven.  Top with slaw and toppings of choice.

1 small jicama- peeled and cut into thin strips
1 medium mango- peeled and cut into thin strips
1/2 red pepper- cut into thin strips
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/2 tsp kosher salt

Toss all ingredients in a bowl.

Passion Fruit Margaritas
adapted from Food Network Magazine, May 2010

1 cup white tequila
1 cup passion fruit nectar
1/4 cup orange-flavored liqueur
2 tsp super fine sugar

Combine all ingredients in a cocktail shaker and serve over ice.  Garnish with a lime slice.

Adapted:
add 1 cup pineapple juice to dilute strength and increase flavor.

Advertisements

Cumin Crusted Chilean Sea Bass and Polenta with Peas and Pancetta

Forrest loves Chilean Sea Bass, but it’s hard to find locally.  He lucked out on a recent visit to Whole Foods and came home with a beautiful piece of fish.  When enjoyed with a Patagonia Pinot Noir, this was a special treat!

Cumin Crusted Chilean Sea Bass
Adapted from Cooking Light

1 tablespoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) Chilean sea bass filets (about 1 inch thick)
1/2 teaspoon olive oil
2 tablespoons chopped fresh parsley
4 lemon wedges

Preheat oven to 375°.

Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets.

Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375° for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.

Polenta with Peas and Pancetta
Adapted from Food Network

1 tablespoon extra-virgin olive oil
2 to 3 slices pancetta cut as thick as bacon, chopped
1 1/2 cups chicken stock
3/4 cup milk
3/4 cup quick cooking polenta
Salt and freshly ground black pepper
1 cup frozen peas
A couple handfuls grated Parmigiano-Reggiano

Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.

Fish with Veggies in Foil Packets

It’s Rockfish season here, so we’ve got a great mild fish to dress up. 

Fish with Veggies in Foil Packets
2 pieces Rockfish
salt
fresh pepper
1 small zucchini, sliced into thin rounds
3 small carrots, sliced into thin rounds
1 medium red pepper, seeded and diced
1/4 cup white wine or water
1 tbsp evoo
1 small lemon, thinly sliced

Preheat oven to 425.  Season fish with salt and pepper.  Place one fish fillet at the center of a piece of foil.  Evenly distribute veggies among the packets.  Sprinkle each with 1 tbsp wine and 1/2 tbsp oil.  Top each with 3 lemon slices.  Seal the packets securely, leaving a little room for the fish to steam.  Transfer the packets to a baking sheet and bake for 15 minutes.  Remove lemon slices before serving.

Clam Chowder

I made up this recipe when we were trying to eat more iron in our diets.  I don’t have any idea how much iron it actually contains, but it’s a yummy clam chowder regardless!

Clam Chowder

32 oz box Trader Joe’s Garden Veggie Patch Soup
1 can kidney beans
1 can chickpeas
3-4 potatoes, chopped
1 dozen large clams, deshelled
fresh thyme
bay leaf

Combine all ingredients except clams and simmer until potatoes are tender.  Add clams and simmer another 10 minutes.  Do not overcook!

Forrest’s Crab Cakes

Forrest makes the best crab cakes that I’ve ever had.  He swears that I only say that so he’ll make them frequently, but I honestly believe it!

Forrest’s Crab Cakes
In a bowl, combine the following:
1 lb jumbo lump crab meat
2 eggs
1 tbsp melted butter
4 tbsp coconut milk, reduced and chilled
2 tbsp plain yogurt
2 tbsp lemon juice
1/2 tsp Old Bay seasoning
1/4 tsp salt
1/4 tsp pepper
pinch allspice
pinch marjoram
zest of 1 lime
8 tbsp panko whole wheat bread crumbs

Shape and pat into patties.  Broil until golden brown.

Orange-Ginger Swordfish

1/4 cup orange juice
1 tablespoon oriental sesame oil
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon rice vinegar
Pinch of chipotle pepper
Pinch of sugar
1 10-ounce 3/4-inch-thick swordfish steak, cut in half

Mix together ingredients, add swordfish and marinate 30 minutes, turning 3 times.

Broil for 20 minutes.

Seafood Paella

One of my favorite dishes is Seafood Paella. I was shocked at how simple it is to do at home. It was better than any paella I’ve had a at a restaurant!

Seafood Paella
Serves 4-6

2 Tbsp Olive Oil Font size
2 tsp Salt
½ tsp Fresh Ground Black Pepper
1 cup Red Bell Peppers, ½ inch diced
1 pound Bay Scallops
1 pound Medium Shrimp, peeled and deveined (reserve shells for saffron – shrimp stock – see recipe below)
½ cup Spanish Chorizo pork sausage, cut into medium dice
12 Black Mussels, cleaned and rinsed, beard removed
1 pound Fresh Mahi Mahi, cut into 1” pieces
4 ½ Cups Saffron – Shrimp Stock (see recipe below)
2 cups Short Grain Rice
½ cup Green Peas, cooked
1 cup Roma Tomatoes, ½ “ diced

1.Heat the oil in a large heavy casserole pan then add the bell peppers. Add the scallops, shrimp, chorizo and sear until the seafood looses its raw appearance.
2.Then add the mussels, fresh fish and saffron – shrimp stock and bring the stock to a simmer. Add the rice, green peas and tomatoes and using a cook’s spoon stir the rice gently to mix evenly with the rest of the ingredients. Reduce heat to a simmer and top the casserole pan with a lid. Let simmer for about 20 minutes or until the rice is cooked. While the rice is cooking remove the lid to stir the ingredients from time to time to prevent them from sticking to the bottom of the pan.

Shrimp Stock
Yield 4 ½ cups

1 Tbsp olive Oil
1 Garlic Clove, minced
¼ cup Carrots, diced ½ inch
¼ cup Celery, diced ½ inch
2 cups Shrimp Shells, from the peeled shrimp
1 Tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
1 tsp Saffron
5 cups Water
2 Bay Leaves
5 Peppercorns

1.Heat the oil in a medium sized pot, then add the garlic, carrots, celery and shrimp shells. Sauté until the vegetables loose their raw appearance and the shrimp shells turn red in color. Add the tomato paste and while constantly stirring with a cook’s spoon sauté for 30 seconds.
2.Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.
3.Strain the stock trough a fine mesh sieve.