All posts in fish


Wellness Wednesday: Spring Scallops

Scallops with Spring Veggie Pilaf Ingredients:
Coconut oil
1 crookneck squash or zucchini
chopped ½ bunch asparagus
chopped ½ cup chopped green beans
¼ cup veggie broth
¼ cup cooked quinoa

Directions:
1) Wash and prep the veggies (make sure to save half of your green beans for tomorrow’s dinner). Heat 1 teaspoon of coconut oil and saute veggies until cooked, about 5-7 minutes.
2) Add quinoa and veggie broth to the pan. Cook for another few minutes and season with sea salt and fresh pepper. Cover with a lid and keep warm while you make the scallops
3) Pat the scallops dry and season with salt and pepper. Melt 1 T of coconut oil in a small pan and add the scallops to the hot pan. Sear for 3 minutes without disturbing, then flip, and sear for another 3 minutes. Scallops should be well-browned on both sides.
4) Prepare a plate the warm veggies and top with scallops.

 

 

 

Looking for Salmon?

fish, Gluten Free 1 Comment

aw doesn’t he make you smile.  photo NowPublic

Here’s one of my favorite ways to cook salmon on the fly.  Every ingredient can be changed…use cod, rice and herbs like I did HERE.  The point is, don’t make this technical.  It’s a great basic recipe to experiment with and add to your “weeknight dinner” repertoire.

3 steps to dinner.  Lay a cooked grain, veggies and salmon on a piece of parchment paper.  You can add white wine, olive oil or a little veg broth. Season to taste with fresh herbs, lemon…whatever.  Bake at 375 for about 25 minutes

 

 
 

A Summer Soiree

I catered a lunch yesterday with a menu that I am so excited about!  It was such a beautiful representation of what you’d find at a Farmers Market in July – so fresh and delicious – I have to share. If you are not a big meat eater – I think salmon would substitute nicely for the skirt steak.

Appetizers:
Figs and Prosciutto over Ricotta, Drizzled with Honey  
(For the non pork eaters substitute chopped pistachios for prosciutto)

Salad:
Grilled Peaches with Toasted Walnuts, Pt Reyes Blue Cheese in a Balsamic Dressing
Main:
Skirt Steak over Fresh Corn Polenta
Sun Marinated Heirloom Tomato (soaked in a bowl of olive oil, balsamic, basil and garlic – Amazing and can go on anything! This is my summer staple)
Fresh Chopped Salad of Summer Squash, Zucchini, Wax Bean and Haricot Vert Swith Lemon Zest, Basil, Pine Nuts and Fresh Grated Parmesan

Dessert (not pictured)
Short Cakes, Vanilla Ice Cream and Plum Compote

Prep Ahead Tips:
Day Before:
prep, chop and blanch your summer veggies
Steam corn for polenta
Make your dressing and marinades
Start Marinating your Tomatoes
Chop nuts
make Shortcakes for dessert

Morning Of:
Make crostini
Grill the peaches
Grill the Steak (only to rare – let rest for 10 minutes, then slice and divide on 2 small baking pans.  Reheat in the oven for your guests right before serving – this will finish the cooking too.  I divided the meat between 2 pans so that one batch would be brought up to med-rare and the other batch I left in the oven a bit longer to bring the meat up to med)
Fill a large pot on the stove with broth and line up your polenta ingredients to throw in and make cooking/hosting as easy as possible (4 cups broth, 1 cup polenta. 1 cup parm, 2 cups fresh corn steamed and cut off ear)

Skirt Steak Marinade:
So good- I need to write this down so I don’t forget what I did
Extra Virgin Olive Oil, Balsamic Vinegar, Brown Sugar, Chopped Garlic, Soy Sauce, Worcestershire Sauce

Enjoy!!!
 

Happy Day 3… To A New You!

Detox, fish, oats 5 Comments
Yeah!Today’s will be fast…I have that Italian Meetup! happy hour at Bubble Lounge in an hour!

Again, today’s tip was inspired by the turn of events in my day.
Like many of you, I pack my day with meetings, appointments, lunches with friends, gym classes, laundry (mine’s in the mat down the street now!) work emails, etc. and often don’t have time to pack a healthy lunch or plan a healthy meal for when I get home.
Tip #1
Healthy Eating is Easy and Cheap!

Today’s menu is super simple and fast!
Breakfast was thrown in a jar in 1 minute and taken out the door.
Lunch was picked up at Walgreens, if you can believe it or not.
Dinner was salmon, grain and veggies all baked in the same dish.
Breakfast:
Granola in a Jar
Time: 60 seconds  Cost:  > $1
I recommend making homemade granola because store bought can be packed with fat and sugar :(
This batch I made with cinnamon and raisins and flax seed so it tastes like oatmeal raisin cookies.
The combination possibilities are endless!
(here’s a recipe)
I love this link to great oatmeal combinations! (here)
Lunch:
Walgreens!
Time: 5 minutes   Cost: > $5
4 hours after breakfast I’m leaving my appointment, famished, in the middle of the financial district.
I hopped into a Walgreens and picked up:
Chobani 2% Plain Yogurt: Calcium and Protein Packed
Banana: Healthy Sugars and Carbs for instant energy
I was 2 blocks from my mom’s office…I surprised her with a visit and chomped away on my delicious lunch while we caught up for a bit.
Afternoon with mom:
Time: 30 minutes  Cost: Priceless!
Snack:
Lara Bar
3 ingredients- I LOVE it
 $2
On my hike back up to Russian Hill I stopped at my favorite corner grocery store,  Le Beau for ingredients for dinner.
Dinner:
Salmon and Veggies over Grains and cooked in White Wine
The Kale Pesto on the salmon and the grains I made on Sunday, making this all the more simple to throw together in minutes.
Time: Assembly 5 minutes, Bake 20.  Cost: $6
This is my favorite way to cook dinner when I don’t feel like spending much hands on time.
You can also get creative with the ingredients.  If you have asparagus, use that.  Halibut, why not?  Fresh herbs and lemons zest, bring it!
You can also adjust the portions very easily!
Oil the pan.  Add you already made grain.
Place salmon fillets and veggies over your grain
Spread kale Pesto on salmon
Drizzle veggies and the grain around the salmon with white wine
cover tightly with foil
Bake at 375 for 20 minutes!
Ok off to meet some Italianiiii! Wish me Luck!
 

Strawberry Sunday

There are few things in life better than waking up on a Sunday with absolutely no obligations and plans.
To have the whole day to do whatever makes you happy… How often does this happen, really!?
I love a culinary challenge and any opportunity to get creative in the kitchen.  I thought, “Well, I have a big carton of strawberries, why not make every meal today involve strawberries somehow!?”
And that’s what I did: created, cooked and indulged in 3 meals plus dessert!
Breakfast:
Baked Strawberry Oatmeal Crumble

Lunch:

Melting Cambozola, Strawberry and Thyme Crostini
Dinner:
Seared Ahi Tuna with Strawberry Salsa
Dessert:
Chocolate Lava Cake with Strawberry Coulis
What a delicious Sunday!

I’ll write down my recipes before I forget, and post soon.

 

Packet of Provençal

fish, herbs, main entree 1 Comment
 My favorite way to cook fish is provencal style:
capers, olives, tomatoes, rosemary in white wine is a heavenly combination!

I love cooking fish is in a parchment paper packet for s many reasons.  It is simple with very little hands-on time.  It’s a healthy way of cooking because the fish is steamed in it’s one juices.  They are fun to serve at dinner parties, guests are impressed.  And the possibilities of herbs, vegetables and fish used are endless!
This dish is a perfect example of when I cook and not use a recipe or really pay attention to quantities. It’s really up to you and your preferences.  If you really like capers, add more! Or use thyme in stead of rosemary if that what you have on hand.  So, with that said, I’l list the ingredients but don’t pay too much attention to the quantities- make it how you like!
Serves 4
Ingredients:
1/2 cup of cherry tomatoes halved
1/4 cup kalamata olives, halved or chopped
2 T capers
1 T rosemary
2 T white wine
4 pieces of cod
2 cups of a cooked grain
Preheat oven to 350
Now the fun part- assembly!
In a bowl combine the fist 5 ingredients
Cut 4 pieces of parchment paper into large oval shapes, as wide as the length of fish
Fold the paper in half
Place 1/2 a cup of rice right beneath the fold
Season the fish with salt and pepper
Top rice with fish
Evenly top the fish with your caper olive combo
Fold over the parchment paper and crumple close the packets
Place them on a baking sheet
Bake for 25 minutes
Careful when opening, steam is hot
This is nice served with roasted asparagus
While the fish is cooking toss asparagus with olive oil, minced garlic, salt and pepper
Spread on a baking sheet
When you take the fish out, turn the oven to broiler, and put in the asparagus
Set the timer for 2 minutes
Meanwhile, open the fish packets and plate them
Toss the asparagus again and return to the broiler for 2 minutes
Divide asparagus evenly among the plates
 

Baja or Bust

Destinations, fish 1 Comment


In the Northern region of Baja, near Ensenada,
there is a lovely wine region called the Guadalupe Valley
Who knew? Not me!


I met my friend in Ensenada, where we stayed for a few days,
and took day trips to the valley


I was so lucky to arrive during harvest season and the
Vino Vendimia Festival
(what’s being said: LA Times)

Paella Festival:
great wine, gorgeous scenery, delicious paella and beautiful people




Mac sniffing out the tannins


Mac, my brother since middle school, is living in Southern Baja and has recently started a wine distributing business and has just opened a wine shop

The Man of Guadalupe Valley

Known as “Mexico’s premier artisanal wine-growing region”



“save water, drink wine”

Visiting vineyards and wineries


Haystacks



Tornado rolls through the valley


Mission of San Bruno
Built in 1683, it was the first mission of Baja


Fresh fish tacos and ceviche for breakfast, lunch and dinner!


Driving south on highway 1
Next stop? Taco shack on the side of the road please!


oh man, they just keep getting better


Dinner at Mac’s house in Todos Santos


Enchiladas!

Enjoying the sun shine


Adios Amigos


 

Almond-Chive Crusted Salmon


Vary the herbs according to your preference; try dill, thyme or basil

I have a TON of almonds left over from an event and I’m enjoying experiment with them in many different dishes. Almonds, and nuts in general are so versitile. They can be use in any course, during meal and with almost all ingredients! Breakfast, lunch, dessert, savory, sweet…
Not to mention, nuts are super good for you
Serves 4
1/4 cup sliced almond
2 T fresh chives, chopped
1 T fresh parsley, chopped
1 t lemon zest
2 slices of bread
salt
Salmon fillets (about 1 inch thick)
Black pepper
Lemon wedges
Preheat the oven to 400
Combine the first 5 ingredients in a fod processor, along with some salt.
Process until finely chopped
Sprinkle Salmon with salt and pepper
Top the salmon evenly with the breadcrumb mixture and gently press to adhere
Place the salmon on a cookie sheet coated with cooking spray (or on parchment paper)
Bake for 10 minutes, or until fish flakes easily when tested with a fork.
Serve with lemon wedges