Here’s one of my favorite weeknight meals, featuring baked crusted salmon which is the recipe I’d like to share with you today. The majority of the work in creating this dish is in making the crust, once that’s done, all you need to do is layer the ingredients and bake.
Spicy Crusted Cod
I am exhausted. I have been so busy, I’ve barely had time to relax and enjoy a good meal. I’ve endured mediocre take out meals for the entire week, and by Thursday, my digestive system was completely shot. I promised myself that Sunday would be the day I would eat something from my own kitchen, a meal that was tasty but that was quick to make so that I could rest and relax a little more. Oh, and something that didn’t come out of a plastic container. That meal was spicy crusted cod – delicious.
Stuffed Dover Sole
Recently, I happened upon some really nice dover sole, so I bought a few fillets and intended to sauté them in butter and devour some of it with a glass of wine and some grilled zucchini. But once I returned home and was ready to make my meal, I didn’t feel inspired by a simple sautéd piece of fish, I felt compelled to make something a little diverse. So I made stuffed dover sole with brown butter sauce.
Thai Green Salt Cod Curry
Here’s a great recipe for spice lovers – thai green salt cod curry.
Salt cod is versatile, it can be eaten for breakfast, lunch or dinner and paired with all sorts of flavors. It’s an ingredient used in many parts of the world and in so many ways, so I thought it would be interesting to bring it to you in another way. No cutlery necessary, just serve in a bowl with a pile of rotis and some beer.
Chilean Sea Bass
Chilean sea bass is a marvelous fish, its a treat yourself to something nice fish, a celebration of a meal fish, and maybe even an impress your date, boss or mother fish. If you plan on making this a celebratory meal I think you should pair it with a New Zealand Sauvignon Blanc or a French Chardonnay, you’ll need a robust character of a wine to complement this meal.
I’ve been experimenting with dried ingredients recently, so I purchased a tub of dried porcini and added them to this dish. They pack a real nutty punch, and they do a good job on complementing the Chilean sea bass. No need to go crazy and add too many flavors, salt, scallions, rice wine vinegar and a little garlic is all that is required. You can serve with some wilted spinach or if carbs are desired, some steamed rice or sautéed potatoes.
As you can see I included a generous amount of sauce, your fish will be swimming in nuttiness and look how pretty it looks…
Broiled Tilapia Tacos
It’s Tacos Tuesday – yay!
I really enjoy a good taco, so easy to make and such a delight on the tongue, and my broiled tilapia tacos are just that.
There are many variations of the fish taco and none disappoint. Today, I give you my healthiest option, broiled tilapia tacos topped with red cabbage and fennel. The tilapia is soaked in lime for 30 minutes to provide balance to the taste of the fish against the cabbage and fennel. A squeeze of lime over the top and a touch of sriracha, if you feel so inclined, melds all the flavors together.
I will continue to share my taco recipes with you and maybe make a habit of Taco Tuesday. Enjoy.