Tag Archives: Easy

Poached Halibut with Lemon-Herb Sauce

10 Feb

  • 3  tablespoons  olive oil
  • 1 1/2  tablespoons  chopped seeded jalapeño pepper
  • 1  tablespoon  grated lemon rind
  • 1 1/2  tablespoons  fresh lemon juice
  • 4  teaspoons  chopped fresh cilantro
  • 4  teaspoons  chopped fresh parsley
  • 1/2  teaspoon  salt
  • 3  lemon sections, finely chopped
  • 6  cups  water
  • 1  teaspoon  salt
  • 1/2  teaspoon  black peppercorns
  • 2  green onions, coarsely chopped
  • 1  parsley sprig
  • 1  cilantro sprig
  • 4  (6-ounce) halibut fillets

1. Combine first 8 ingredients.

2. Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.

Deborah Madison, Cooking Light, JANUARY 2011

This recipe was such a pleasant little surprise.  I’ve never actually poached fish before as I usually opt for grilling, pan searing or broiling so I was weary of dunking my lovely cuts of fish in a bath of boiling water.  Delicious!  The slightly seasoned water actually allowed the fish to cook while retaining full moisture and added just a hint of the flavors which are so fully enhanced by the sauce.  And the sauce!  What a nice hint of summer in the midst of sub-zero temperatures.  You could distinctly taste the parseley and cilantro  and the jalapeño adds the perfect heat.  The lemon added the perfect amount of sunshine into my night.  This sauce could be an excellent complement to most any fish.  In fact, I actually used tilapia instead of halibut because halibut was running at $22.00/lb. at the store and it was just perfect.

The total cook and prep time was less than 20 minutes yet the dish packed in a full and vibrant flavor.  I served it with steamed green beans tossed in olive oil with a little salt and pepper and some roasted veggies, but it could go with almost anything.  This versatile dish will become a staple dish at my house for sure.

Fish Tostadas with Chili-Lime Cream

19 Jan

  • 1 lb.  fresh tilapia or cod fillets
  • 1/2 tsp.  chili powder
  • 1 lime, halved
  • 1/2 cup  sour cream
  • 1/2 tsp.  garlic powder
  • 8 6-inch  tostada shells
  • 2 cups  shredded cabbage mix
  • 1 avocado, halved, seeded, peeled, and sliced (optional)
  • 1 cup  cherry tomatoes, quartered (optional)
  • Bottled hot pepper sauce (optional)

1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

2. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

Better Homes & Gardens

I’ve been making this recipe at least once a month for nearly two years.  It takes no more than 15-20 minutes start to finish.  It’s incredibly flexible – you can spice up the sauce, make it a taco instead, sub in different kinds of fish (although I recommend sticking with a mild white variety), use different toppings.  The possibilities are literally endless, but this is a good starting point.   I strongly recommend this for those of you who love fish but are entertaining others who are weary of “fishy” flavors.  It demonstrates the wide variety of potential uses of fish while not overpowering its flavor.  I recommend serving with my Spanish Rice recipe.


Tuna-Noodle Casserole

17 Jan

  • 8  ounces  wide egg noodles
  • 2  tablespoons  olive oil
  • 1/2  cup  chopped yellow onion
  • 1/3  cup  chopped carrot
  • 2  tablespoons  all-purpose flour
  • 2 3/4  cups  fat-free milk
  • 1/2  cup  (4 ounces) 1/3-less-fat cream cheese, softened
  • 2  tablespoons  Dijon mustard
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1  cup  frozen peas, thawed
  • 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese, divided
  • 2  (5-ounce) cans albacore tuna in water, drained and flaked
  • Cooking spray

1. Preheat broiler.

2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.

3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Cooking Light, January 2010

I made this over the weekend on a night where I got home a little late and didn’t have much time.  It is super fast and easy, but also incredibly satisfying.  I used whole-grain Dijon simply because my regular Dijon overpowers every dish and I actually thought the whole-grain added a nice texture.  I also added breadcrumbs on top before broiling – again for additional texture – and doubled the peas and carrots because I love them.  The flavor reminds me of a classic tuna-noodle casserole my dad always made, but just a little more grown up due to the Dijon and Parmesan.  It doesn’t knock you out of park with flavor, but it might bring you back to simpler times.   Definitely a staple dish.

Sausage, Tomato, and Arugula Fettuccine

8 Dec

1 (9-ounce) package refrigerated fettuccine

1 tablespoon olive oil

6 ounces Italian turkey sausage

2 teaspoons minced garlic

1 pint cherry tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups baby arugula leaves

2 ounces pecorino Romano cheese, shaved

1. Cook pasta according to package directions, omitting salt and fat.  Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat.  Remove casings from sausage.  Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble.  Add garlic; cook 30 seconds, stirring constantly.  Add tomatoes, salt and pepper; cover and cook 2 minutes.  Mash tomatoes with the back of a wooden spoon to break them up.  Cover pan; reduce heat to low, and cook 3 minutes.  Remove pan from heat.  Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well.  Sprinkle with pecorino Romano.

Yield: 4 servings

Cooking Light, December 2010

This recipe is incredibly quick and easy.  I made it exactly as-is, adding only a pinch of oregano and basil to the sauce.  It is simple, but tasty.  I have made several similar recipes (see Two-Tomato Toss Spaghetti), but the sausage really adds a ton of flavor.  I think you could sub spinach for arugula if you prefer and it also might be nice with a few mushrooms or olives added.  Personally, I’m just happy to have another recipe using arugula because I always get stuck with half a bag and nothing to use it for.