Baked Tilapia

This is another recipe that my daughter Kiley shared with me.  It is simple yet delicious and makes the house smell wonderful.  The beauty of this is that if you have not planned ahead or are in a rush you can just use the frozen fillets. I paired this with Crockpot Creamy Ranch New Potatoes.  You can use different varieties of fish with good results, just keep in mind the thickness of the fillets in regards to baking times.  Tilapia is a thinner fillet and baking times are according to that thickness.

Baked Tilapia

16 oz. tilapia fillets
4 T. butter**
2 cloves minced garlic
salt and pepper to taste
1/8 t. dillweed
1/8 t. paprika

Spray 13 x 9 inch pan with cooking spray.  In microwave safe dish melt butter and add the seasoning ingredients.  Lay fish in pan and top with butter mixture.  Bake 350 degrees 12-15 minutes.   If frozen bake 25 minutes.

To cut calories and fat I used only 2 T. butter. 

Elie Krieger's Thai Style Halibut

I made this recipe for dinner tonight although I did not serve it over steamed spinach as my family does not like cooked spinach.  I also served it with quinoa in place of the rice.  It was excellent!!!!  I highly recommend this dish.

Thai Style Halibut

2 teaspoons vegetable oil


4 shallots, finely chopped (about 3/4 cup)

2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder

2 cups low-sodium chicken broth

1/2 cup light coconut milk

1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning

4 (6-ounce) pieces halibut fillet, skin removed

Steamed spinach**

1/2 cup coarsely chopped fresh cilantro leaves

2 scallions, green part only, thinly sliced

2 tablespoons fresh lime juice

Freshly ground black pepper

2 cups cooked brown rice, for serving

*Available in the Asian section of most supermarkets
 
1. **Steam or microwave 5 cups of washed baby spinach for 2 minutes




2. In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

3. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Taco Salmon Crustless Quiche

Sunday Brunch

Today is of course Sunday for the second time this weekend.  I love having a 4 day weekend.  I think it should be this way every week!  Nice casual Sunday brunch, followed by visits with friends or reading a book, watching a cozy movie, anything relaxing to get ready for the time-crunched week ahead.  Today I made a quiche using left over ingredients from some salmon tacos.  I had leftover flaked salmon, baked with taco seasoning rubbed over it, some diced tomatoes, black olives, diced red onion and chipotle sour cream.  This is how I did it.  I'm sorry the ingredients are only approximate since these were leftovers that I wanted to use up.  Use this as an inspiration for your own personal dish.

Taco Salmon Crustless Quiche


8 eggs, beaten
1/4c. *Chipotle Sour cream
1/4 c. milk
1/2 t. salt
Mix above ingredients well and set aside.  In sprayed 9 inch pie plate, layer about 1/2 c. taco seasoned salmon, 1/4 c. each diced red onion, sliced black olives, diced tomatoes and 1 cup shredded cheddar cheese. Pour egg mixture over and bake @350 degrees for about 30-40 minutes until knife inserted in center comes out clean.

*Chipotle Sour Cream:

1/2c. sour cream
1 Knorr Chipotle cube, crushed

Mix the above together and let sit in refrigerator for at least an hour to blend flavors.

As I was surfing today, I came upon this cocktail that would be a great addition to Sunday Brunch.  It will give your occasion that special touch of festive elegance.

Cocktail: Cranberry Sparkle

Marinated Fish Steaks

Here is the recipe I used last night to go along with the Potatoes and Kale side dish I posted yesterday.  I used salmon and marinated for about 1 to 1 1/2 hours.  I did not use fresh herbs because I did not have any available, so I used dried oregano.  I used the juice of 2 limes in the marinade and squeezed a third one at serving time.
This was great peared with the Potatoes and Kale.

Marinated Fish Steaks

1 pound fresh or frozen salmon, swordfish or halibut steaks, 1 inch thick
2 T fresh squeezed lemon or lime juice
1 T. fresh oregano or thyme or 1/2 t. dried oregano or thyme, crushed
2 t. olive oil
1 t. lemon-pepper seasoning
2 cloves garlic, minced
4 lime wedges

Thaw fish, if frozen.  Rinse fish and pat dry. Cut into 4 serving size pieces.  For marinade, in ziploc bag, combine lime juice, oregano, lemon-pepper and garlic.  Add fish; turn to coat.  Cover and marinate in frig 30 min to 1 1/2 hours turning occasionally.  Drain, reserving marinade.

Place fish on the greased unheated rack of a broiler pan.  Broil 4 inches from the heat for 8-10 minutes or until fish begins to flake when tested with a fork, turning once and brushing with reserved marinade halfway through cooking.  Discard any remaining marinade.  Before serving, squeeze lime wedge over each piece.