Tag Archives: Fast

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.