Broiled Cod with Fennel

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For those of you unaware…the hub & I moved to Boston for his job. Needless to say he has been off for a few months (hence our traveling) and it has been one stellar summer! Welp, those days are long gone, his official first day in the office was yesterday! With that said, I let him pick his last supper (before the new job) & he picked this tasty cod recipe for dinner with peanut butter/chocolate/pretzel cookies for dessert (don’t fret, I will be posting this recipe tomorrow)!

Anywho, not only does this dish take a total of 15minutes from fridge to table, but it is amazing! So lets get to this quick & easy recipe…

  1. Set broiler to high (make sure rack is in middle of oven) & make a few slits into one side of fish
  2. Cut fennel stalks from bulb, reserve fronds (the part that looks similar to dill) & place only the stalks in 8×8 baking dish – set aside
  3. In a small bowl whisk together 2T EVOO, 2t minced garlic, 2t fresh lemon zest + 1T fresh lemon juice, 1t dried oregano, 1t salt & 1/4t pepper – rub this mixture on all sides of fish & place in baking dish (on top of fennel stalks)
  4. Thinly slice the fennel bulb* & in a large bowl combine with 1 pint of grape tomatoes, 1/2C kalamata olives, 1T EVOO, 1/2t salt & 1/4t pepper – spread evenly around fish
  5. Place in oven for 8-10minutes

Portion & serve. Told you, quick & easy! Hope you enjoy!

Nutritional Info Per Serving (Serves 2): 380 calories – 15 grams of fat – 26 carbs – 44 grams of protein 

*To cut fennel bulb slice in half & remove core

Continue reading for ingredient list & original recipe…

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Mango & Radish Salad with Crispy Fish

Crispy Fish Salad 6 (1)

I never eat fried fish…rarely fried anything, but this recipe came across my radar & I had to give it a whirl! Plus, I have to say that eating fried food at home made me feel 100% better about eating it – way less oil used & with only the freshest ingredients. The best part is I ate fried food & felt amazing after it!

On to the prep work…

  1. Fill a small bowl halfway with 6 ice cubes & water, thinly slice 1 small red onion – add onions into bowl, let soak for 20minutes then drain & pat dry with paper towel
  2. In a large bowl to make salad add: 1 pitted/peeled mango, 6 thinly sliced radishes, 1C chopped fresh cilantro & onions from step 1 – toss & refrigerate
  3. In a bowl to make dressing add: juice from 2 limes, 1 finely chopped shallot, 1/4C EVOO, 3T Bragg’s amino acid, 1/2T minced ginger, 2t honey, 1t sriracha, 1/2t minced garlic & 1/4t pepper

Continue reading for the crispy fish cooking steps, as well as the ingredient list & original recipe…  Continue reading

Red Curry Snapper with Bok Choy

red curry red snapper

This recipe was found tucked away with all my cookbooks…it was ripped out from a Women’s Health magazine from April 2009! Either I have major problems getting rid of recipes or I don’t clean out my cookbook cabinets, like ever! Regardless, I’m happy that this wasn’t tossed away – it was completely worth the wait!  The spice from the red curry paste mingles with the creamy coconut milk and delivers tons of flavor in this dish!  The fish & veggies soak up this goodness & it leaves you wanting more…the hubs is asking for it again tonight! And let’s not forget to mention that all & all this recipe took under 15minutes to make!

Let’s get to it…

  1. In a small sauce pan combine 1T red curry paste, 1C light coconut milk & 1/2T brown sugar – cook/stir on low heat til sauce thickens (~10minutes) then add juice from half a lime – set aside
  2. Dice up one head of bok choy – set aside
  3. Spray cooking oil on a skillet, add 2 red snapper fillets (skin side down), season with salt and pepper – cook until golden brown (~4-5minutes)
  4. Once golden, flip & cook until the fish flakes (~3-4minutes/test it with a fork) – remove fish & set aside
  5. Immediately add the bok choy, 1C sliced shiitake mushrooms & juice from half a lime into the same pan where fish was cooking – cook for 3minutes max (depends on how crunchy you want your veg)

To serve, divide the veggies between two plates, place filet on top of each & drizzle red curry sauce around the fish. Enjoy!

Nutritional Info Per Serving (Serves 2): 400 calories – 16 grams of fat – 15 carbs – 50 grams of protein
 

Continue reading for ingredient list…

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