Fish Curry

Recipe: Fish Curry with Potatoes and Peas

From: Cuisine At Home; Weeknight Menus Volume 2, 2007

Total Time: 50 minutes
Severs: 4; 1 fillet & 1 cup curry

Ingredients:
1 lb halibut, cut into 4"-long pieces
Salt and pepper to taste
1 Tbs Peanut Oil
2 Tbs unsalted butter
1 cup onion, sliced
2 tsp fresh ginger, minced
2 tsp fresh garlic, minced
2 Tbs all-purpose flour
2 Tbs curry powder
2 cups chicken broth
1 cup cherry tomatoes, halved
1 cup russet potato, peeled, diced
1/2 cup carrot, grated
1 cup Granny Smith apple, peeled, coarsely grated
1/2 cup coconut milk
1/2 cup frozen peas
1 Tbs Soy sauce
1 Tbs honey
Salt and cayenne to taste
Cooked rice for serving
Cilantro for garnish

Directions:
Saute seasoned halibut in oil in a nonstick skillet over medium-high heat. Cook until golden on both sides, 6 minutes; remove and keep warm.
Saute onion, ginger, and garlic in butter in same skillet over medium-high heat. Cook until translucent, about 3 minutes. Stir in flour and curry powder, and saute, stirring constantly, until mixture is evenly browned, about 2 minutes.
Add broth, scraping up any browned bits, then stir in tomatoes, potato, and carrot. Bring to a boil, reduce heat to medium-low and simmer 20 minutes.
Add apple, coconut milk, peas, soy sauce, honey, salt, and cayenne; stir to combine. Cook until flavors meld and peas are cooked, about 5 minutes.
Serve fish on rice and top with curry sauce; garnish with cilantro.

Tuna Nicoise Sandwich

Tuna Nicoise Sandwich

From: Cuisine at Home. Issue No. 100
Makes: 4 servings
Total Time: 30 minutes
Nutrition: 650 cal; 35g fat; 27g carb; 1g fiber; 53g protein.

Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup coarse-ground mustard
• 2 tbs garlic, minced
• 2 tsp each: minced lemon zest, minced fresh thyme, anchovy paste, honey
• 2 tuna steaks (1 1/2 inches thick, 12 oz each)
• 2 ciabatta buns, halved
• Green leaf lettuce
• Tomato slices
• 4 hard-cooked eggs, sliced

Directions:

1. Pre-heat grill to medium. Brush grill grate with oil.
2. Whisk together 1/2 cup oil, vinegar mustard, garlic, zest, thyme, anchovy paste, and honey; season with salt and pepper. Reserve 3 tbs vinaigrette for Provencal Beans and Potatoes if desired.
3. Marinate tuna in 1/4 cup vinaigrette, 10 minutes. Grill tuna, covered, 3-4 minutes. Flip tuna, brush with marinade, and cook to medium-rare, 3-4 minutes. Slice. Grill ciabatta until toasted, 1 minute.
4. Assemble sandwiches by drizzling 1 tbs. vinaigrette on each ciabatta half; top with lettuce, tomato, 1 egg and a quarter of the tuna, then drizzle each with another 1 tbs of vinaigrette.

Almond-Crusted Fish

Almond Crusted Fish with smoked paprika

From: Cuisine at Home. Issue No. 99
Makes 4 servings
Total Time: 30 minutes
Nutrition: per serving: 287 cal; 15g total fat; 71 mg chol; 7g carb; 2g fiber; 32g protein

Ingredients:

• 1/2 cup sliced almonds, toasted
• 1/4 cup panko bread crumbs
• 2 tbs chopped fresh parsley
• 1 tbs fresh thyme leaves
• 1 tbs olive oil
• 1 tbs smoked paprika
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 tilapia fillets
• olive oil

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; coat with nonstick spray.
2. Pulse almonds, panko, parsley, thyme, and 1 tbs oil in food processor until nuts are coarsely chopped. Season almond mixture with salt and pepper.
3. Combine paprika, salt, pepper. Place fillets on prepared baking sheet, sprinkle with paprika mixture, and brush with oil. Divide nut mixture among fillets, pressing to adhere. Roast fillets until firm, 12-15 minutes.

Crispy Crusted Red Snapper

Crispy Crusted Red Snapper

From: Cuisine at Home. Issue No. 45
Makes: 4 Fillets
Total Time: 40 Minutes

Ingredients:

• 1 cup tomato, seeded, chopped
• 1 cup leeks, thinly sliced
• 1/2 cup green bell pepper; chopped
• 1 tbs garlic, minced
• 4 red snapper fillets, boned and skinned (can use flounder or tilapia)
• 1/2 cup coarse bread crumbs
• 1/2 cup Parmesan cheese, grated
• 1/2 cup plain potato chips, crushed
• 1/2 tsp paprika
• 1/2 tsp cayenne
• 2 tbs butter, melted
• 1 tbs scallions thinly sliced
• Lemon wedges

Directions:

1. Pre-heat oven to 450 degrees.
2. Combine first four ingredients in a bowl. Spread on a baking sheet coated with cooking spray.
3. Arrange fillets on top of vegetables; season with salt and pepper to taste.
4. Combine crumbs and next flour ingredients; toss with melted butter. Divide crumb mixture evenly over each filet, pressing into the fish.
5. Bake 20 minutes, or until fillets flake easily when tested with a fork.
6. Sprinkle with scallion and serve with lemon wedges.

Lemon Steamed Halibut with Radish Sauce

Lemon Steamed Halibut with Radish Sauce

From: Cuisine at Home, Issue No. 81
Makes: 4 servings
Total Time: 30 minutes
Nutrition: per serving: 189 calories; 5g total fat; 51mg chol; 594mg sodium; 3g carb; 1g fiber; 31g protein

Ingredients:

• 2 pieces dried lemon peel
• 2 tbs kosher salt
• 1/2 tsp white pepper
• 4 halibut filets
• 4 large basil leaves
• 1/2 cup low-sodium chicken broth
• 1/2 cup water
• 1 shallot, minced
• 2 cups radishes, rinsed and sliced into coins
• 2 tbs fresh lemon juice
• 2 tsp butter
• salt and pepper to taste

Instructions:

1. Pulse lemon peel, salt, and white pepper in a spice grinder until coarsely ground. Sprinkle 1/4 tsp of lemon salt over each fillet. Top each fillet with a basil leaf.
2. Bring water, broth and shallot for the sauce to a boil in a sauce pan over medium heat. Continue to boil uncovered, 2-3 minutes. Add radishes and lemon juice; simmer until liquid is almost completely reduced, about 10 minutes. Add butter to pan, stirring to coat the radishes; season with salt and white pepper.
3. Cut a piece of parchment to fit the bottom of a large steam basket; place steamer over a pan of water. Bring water to a gentle boil.
4. Set filets on parchment, making sure they don't touch. Cover steamer and cook fish until if flakes easily with a fork, 5-7 minutes.
5. Divide radish sauce among four plates. Set one fillet over radishes on each plate.
6. Serve with "Barley-Brown Rice Salad with cucumbers & basil-orange pesto" on this blog.

Halibut with Leek

Halibut with Leek

From: Central Market H.E.B, store - San Antonio Texas
Makes: 2 filets

Goes great with mashed red potatoes.

Ingredients:

• 1 tbs butter
• 1/4 cup chopped leeks
• 1/4 cup chopped green onion
• 2 halibut filets
• 1/4 cup sour cream - don't use reduced fat.
• Salt and pepper to taste

Instructions:

1. Saute leeks and onion in butter until soft.
2. Cut fish into 2" wide strips (if desired) and add to pan with leeks and onion.
3. When fish is almost cooked, remove from pan and keep warm.
4. Add sour cream to pan and stir on low heat.
5. Place fish back in warm sour cream sauce and turn to medium heat, spoon mixture on top of fish and finish cooking. Add salt and pepper to taste.

Salmon Dijonnaise

Salmon Dijonnaise

From: Cuisine at Home, Issue No. 44
Makes 4 fillets
Total Time: 40 minutes
Nutrition: 470 calories; 59% from fat; 31g total fat; 6g carbs; 349mg sodium; 0g fiber.

Ingredients:

• 1 1/2 cups dry white wine
• 1/4 cup bottled clam juice
• 1/2 cup shallots, thinly sliced
• 2 sprigs fresh tarragon
• 1 garlic clove, smashed
• 1 bay leaf
• 1/2 tsp black peppercorns
• 1/4 tsp salt
• 4 4oz skinned salmon fillets
• 1/2 cup heavy cream
• 4 tbs cold unsalted butter thinly sliced
• 1 tbs chopped fresh tarragon
• 1 tbs country-style Dijon mustard

Instructions:

1. Preheat oven to 350 degrees.
2. Combine the first 8 ingredients in a large saute pan; bring to a boil. Reduce heat, and simmer for 5 minutes.
3. Add salmon to wine mixture, cover, and place in oven; poach 10 minutes. Remove salmon from pan; keep warm while you prepare sauce.
4. Boil poaching liquid 5 minutes, or until reduced by half. Add cream and boil 3 minutes, or until thick bubbles appear. Reduce heat to low.
5. Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce, stir in tarragon and mustard, and serve over salmon.