Tilapia with Cilantro and Ginger

We LOVED this.

4-6 tilapia fillets (about 2 pounds)
1 jalapeno peppers, seeded and chopped
4 garlic cloves
2 tablespoons grated ginger (from about a 2-inch piece that has been peeled)
3 tablespoons low-sodium soy sauce
1/3 cup chicken broth
2 teaspoons sesame oil
2/3 cup chopped cilantro
Chopped green onions for garnish
Extra cilantro for garnish

DIRECTIONS:
Preheat the oven to 475 degrees F. Pat the tilapia fillets dry and season lightly with salt and pepper on both sides. Place the fish in a glass or ceramic baking dish.

Place the jalapenos, garlic, ginger, soy sauce,stock, sesame oil and cilantro in a blender or food processor. Pulse or process until very well blended. Pour the sauce over the fish. Bake for 8-12 minutes until the fish flakes easily and is cooked through. Serve immediately.

Adapted from Mel’s Kitchen Cafe

cheater fish sticks

Last night I defrosted tilapia and didn’t want to do our normal things to it. We had been super sick for about 10 days and this was the 2nd meal I’d cooked in awhile. I wasn’t feeling inspired.

I went to the pantry to get panko bread crumbs and saw a box of shake and bake next to it. I remember walking through the grocery store about a year ago and buying that, but I can’t remember why I would’ve. Anyway.

I used chicken flavored shake and bake with the tilapia and it was really great, which was a nice surprise. Next time I’m going to chunk the fish so each bite has more coating on it so the one kid I have that doesn’t dig fish will eat more of it.

Ta da!

Parmesan Tilapia

Another one of those: I can’t believe this wasn’t on the blog and I had to dig in my recipe notebook! recipes.

1/4 c parmesan cheese (cheapo green can, not fresh grated unless you really want it)
2 T butter, softened
1 T + 1 1/2 t mayo (4 1/2 t total)
1 T lemon juice
1/8 t each: DRIED basil, pepper, onion powder, celery salt
1 lb tilapia filets

Make mixture in a small bowl, set aside.  Broil fish 2-3 minutes on each side, then flip again and coat each filet with the mixture. Broil 2 more minutes. Serve.

Salmon Tacos

We really liked these yesterday.  Simple, too – I’d leave off the cheese next time, or try something more mild.  We melted a bit of shredded pepper jack cheese on a corn tortilla, and topped with coleslaw (just the cabbage part without the dressing), salmon grilled with just salt and pepper, the left over cilantro tomatillo ranch dressing from the other night, and a dollop of mango peach salsa.  Delicious.

Cilantro Tomatillo Ranch Dressing

Ingredients

• 1 buttermilk ranch dressing packet
• 1 C mayo
• 1 C buttermilk
• 5 sml-med tomatillos
• 1 bunch of cilantro, chopped
• 2 tsp garlic, minced
• Juice and zest of 2 limes
• 1 jalapeno (seeded or not depending on how spicy you like it)
• 2 tsp sugar
• ½ tsp salt

Preparation

1. Use a food processor to blend all the ingredients thoroughly.
2. Refrigerate until ready to serve.

*This makes about 4 cups of dressings but will keep in the refrigerator for up to 2 weeks.

Crab Tacos

We love love these.   They’re easy and are fresh and perfectly summery.

4 Roma tomatoes, halved, seeded and sliced (I used 2 ample handfuls of grape tomatoes)
1 large clove garlic, minced
2 large jalapenos, halved, seeded, sliced, divided
1/2 cup fresh cilantro, divded
3 T fresh lime juice
1 t olive oil
1/2 c chopped onion
8 ounces cooked crab, shelled
8 taco shells or tortillas
1 cup lettuce, thinly sliced
1 cup shredded jack, cheddar, OR mozz cheese
1 avocado, thinly sliced
1/4 cup chopped gr onion

Put tomatoes, garlic, one jalapeno, 1/4 cup cilantro and the lime juice in food processor or blender and combine to desired thickness.  Add salt and pepper. Set aside.

In large skillet, heat oil, saute onion and remaining jalapeno until soft, about 4 minutes.  Add crab, cook until warm (2 minutes).

Warm tortillas, fill with crab, top with lettuce, cheese, avocado.  Sprinkle with green onion and cilantro.  Add salsa.

from Sunset Magazine, April 2008

4 pts per taco

Salsa Shrimp Soup

I got this recipe out of Parents magazine about 2 years ago. It’s fast, easy, colorful and really good. I’m having a friend over for lunch today and was planning on doing Broccoli Cheese soup, but decided to do this at the last second.

1 T vegetable oil
1 medium onion, diced
2 cloves garlic, minced
32 ounces chicken broth
1 can (14.5 oz) diced tomatoes
1/3 cup salsa
1 can (15ish oz) corn, drained
1 lb. cooked shrimp, peeled
1 avocado, diced
2 T chopped cilantro
2/3 cup crushed tortilla chips
Lime and sliced green onion, optional for garnish

In a large saucepan, heat oil over medium heat. Add onion, cover and cook until soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth, tomatoes, and salsa, increase heat and bring to a boil. Reduce heat and simmer 5 minutes.

Stir in drained corn, shrimp, and avocado, and heat through. Stir in cilantro and crushed tortilla chips, and serve immediately. Garnish with lime and green onion, if desired. Makes 8 cups.

Nutrition Info: 204 calories, 15 g protein, 9 g fat, 19 g carbs, 3 g fiber

Seafood Enchiladas

from Light and Tasty magazine, September 2006

• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 cup (8 ounces) reduced-fat sour cream
• 3 tablespoons all-purpose flour
• 1 cup reduced-sodium chicken broth
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
• 2 cups coarsely chopped real or imitation crabmeat
• 8 flour tortillas (6 inches), warmed
• 1/2 cup chopped tomato
• 1/2 cup chopped green onions
• 1/4 cup chopped ripe olives

In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese.
Place crab in a bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with remaining sauce.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives. Yield: 8 servings.

Grilled Asian Kabobs

So, so, SO good.  And incredibly fast and easy.

1 cup mayo

1/4 cup apricot jam

1 Tbsp. soy sauce

1 Tbsp. Dijon mustard

1 clove garlic, finely chopped

1/2 tsp. ground ginger

8 uncooked shrimp or chicken kabobs

4 medium green onions, cut into 3-inch pieces

Instructions:

Combine first 6 ingredients; reserve 1/3 cup. Brush kabobs with remaining sauce. Grill shrimp with green onion until shrimp turn pink. Serve with reserved sauce.

Grilled Salmon with Mustard Sauce

Grilled Salmon with Mustard Sauce
1 T olive oil
½ c Dijon
1/4 c sugar
2 t white-wine vinegar
4 salmon steaks (6-8 oz each)

Heat grill to high.  Mix dijon, sugar and vinegar for mustard sauce.  Divide between 2 bowls – 1 for basting and one for drizzling.  Season salmon with salt and pepper.  Baste with mustard sauce.  Grill 3-5 minutes per side.  Drizzle remaining sauce before serving.

Seafood Nachos

From Light & Tasty magazine, February/March 2002

• 30 baked tortilla chips
• 1 package (8 ounces) imitation crabmeat, chopped
• 1/4 cup reduced-fat sour cream
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons finely chopped onion
• 1/4 teaspoon dill weed
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1/4 cup sliced ripe olives
• 1/4 teaspoon paprika

Here’s what the magazine directions say: Arrange tortilla chips in a single layer on an ungreased baking sheet. In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon about 1 tablespoon onto each chip. Sprinkle with cheese, olives and paprika. Bake at 350° for 6-8 minutes or until cheese is melted.

Here’s what I did: combine crab, sour cream, mayo, onion, dill, and cheese – micro until warmed.  Serve on baked tortilla chips.

What can I say, we were in a hurry and if I didn’t have something quick before dinner, Nathan was going to devour a pb&j five minutes before dinner.  We made a half order (to serve 3) and it was a perfect appetizer – really tasty.  It would be even better with a milder onion – ours was very strong.

As written, the recipe serves 6.  Each serving (4 appetizers) = 127 calories, 3 g fat, 10 mg cholesterol, 441 mg sodium, 17g carbs, 1 g fiber, 10 g protein.