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Fish Tacos with Tomatillo Sauce

Posted on April 25, 2013 by Kaitlin

I’m having a busy week at work, so I need some quick meals that still taste delicious but I can make in no time. My go-to for quick meals are Cooking Light’s tacos. I don’t know how they do it, but their taco recipes are awesome. Here’s one of their newest, from this month’s issue. Ingredients: 3 garlic cloves 2 medium tomatillos, husked and rinsed 1/2 medium jalapeno pepper 1/2 cup cilantro stems 3 tablespoons canola mayonnaise 1/2 teaspoon sugar 3/8 teaspoon salt, divided 2 cups very thinly sliced red cabbage 1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil 4 (6-ounce) tilapia fillets 1/4 teaspoon freshly ground black pepper Cooking spray 8 (6-inch) corn tortillas 1/4 cup fresh cilantro leaves

Fish Tacos with Lime-Cilantro Crema

Posted on December 10, 2012 by Kaitlin

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below! Ingredients Crema: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind (I just used the zest of one lime) 1 1/2 teaspoons fresh lime juice (I used the juice of one lime) 1/4 teaspoon salt 1 garlic clove, minced Tacos: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 … Continue reading →

Chilean Sea Bass Tacos with Chipotle Cream

Posted on August 22, 2012 by Kaitlin

I have never made a taco recipe from Cooking Light that I didn’t love. Honestly, how do they manage to deliver fantastic recipe after fantastic recipe? This one is no different, although the original recipe was made with red snapper. I’ve been having really bad luck recently coming across the fish I want when I go to the market, so I had to sub in Chilean sea bass instead. Ingredients: 1/2 cup fat-free sour cream 1/8 teaspoon salt 1 canned chipotle chile in adobo sauce, seeded and minced 1 1/2 cups chopped onion, divided 1 1/2 cups chopped tomato, divided 2 tablespoons butter 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 4 garlic cloves, minced 3 tablespoons chopped fresh cilantro 1 pound Chilean sea bass 1 teaspoon grated lime rind 2 tablespoons fresh lime juice 4 (8-inch) fat-free flour tortillas To make the chipotle cream, remove one chile from the can and chop. (I had a friend recently mention that when she read a recipe using one chile from a can of chipotle chile in adobo sauce, she incorrectly thought it said to use the whole can, and I can totally see how it would be read … Continue reading →

Hake Meuniere over Spaghetti

Posted on August 6, 2012 by Kaitlin

With Julia Child’s 100th birthday fast approaching, the food blog world has been celebrating in the best way we know how: honoring Julia Child through her recipes. I am currently reading a book about her life called Dearie: The Remarkable Life of Julia Child by Bob Spitz. (I will have a review of this book when I’m finished reading). I just got to the chapter which describes Julia’s first encounter with French food. Her first meal in France was Sole Meuniere, a simple but absolutely delicious dish. I couldn’t get it out of my mind, so I made a slightly altered version of Julia’s version over spaghetti. I wanted to make it with sole, but my market was all out. Hake is a similar fish, so I substituted it for the sole. Ingredients: 1 pound fresh spaghetti 3 skinless and boneless hake or sole fillets, 4 to 6 ounces salt and freshly ground pepper 1/2 cup flour 4 tablespoons clarified butter (ghee) 3 tablespoons chopped fresh parsley 5 tablespoons unsalted butter 1 lemon, cut into wedges Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, … Continue reading →

Snapper with Zucchini and Tomato with Parsley Orzo

Posted on July 13, 2012 by Kaitlin

My CSA this year allows me to choose 6 items each week to be in my share. Every single time so far, I’ve chosen zucchini as one of the six. I just love it. But with 3-4 pieces of zucchini a week, I am absolutely in search of as many different recipes as I can find. Cooking Light’s latest issue had this wonderful recipe for Snapper with Zucchini and Tomato that I just had to try. They also suggest pairing it with some Parsley Orzo. Note: this recipe makes 2 servings. Multiply as needed. Ingredients for the snapper: 4 teaspoons coconut oil, divided 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 (6-ounce) snapper fillets 2 tablespoons white wine 1 cup diced zucchini 1 1/2 tablespoons minced shallots 1 teaspoon chopped fresh oregano 1 teaspoon grated lemon rind 1 cup halved cherry tomatoes 1 tablespoon chopped fresh basil 2 teaspoons fresh lemon juice Ingredients for the orzo: 1/2 cup orzo (rice-shaped pasta) 2 tablespoons toasted pine nuts 2 teaspoons chopped fresh parsley 1 teaspoon extra-virgin olive oil 1/8 teaspoon salt To make, bring a pot of water to a boil. While waiting for the water to … Continue reading →

Cumin-Spiced Fish Tacos with Avocado Mango Salsa

Posted on May 9, 2012 by Kaitlin

With Cinco de Mayo this past weekend, I couldn’t stop thinking about making some kind of Mexican-themed meal this weekend. So I was pretty excited when my boyfriend suggested Fish Tacos on Sunday. My trusty Cooking Light obviously had the perfect recipe to fulfill our craving. These Cumin-Spiced Fish Tacos get an extra boost of flavor from toasting the cumin seeds before grinding. If you can’t find cumin seeds, ground cumin will work for the recipe as well, just skip the toasting part. Ingredients: 1 tablespoon cumin seeds 3/4 teaspoon salt, divided 1/2 teaspoon paprika 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 pound tilapia fillets 1 tablespoon coconut oil 1 cup sliced peeled avocado 2/3 cup finely chopped peeled ripe mango 1/4 cup chopped green onions 1/4 cup finely chopped red onion 2 tablespoons finely chopped fresh cilantro the juice of one lime 1/4 teaspoon ground red pepper 1/2 can black beans, rinsed 8 oz sour cream 2 tablespoons chopped cilantro the juice and zest of 1/2 a lime 8 (6-inch) corn tortillas Heat a large saute pan over medium heat. Add the cumin seeds and cook for 2 minutes, shaking the pan frequently. Add the … Continue reading →

Grilled Salmon and Brown Butter Couscous

Posted on April 30, 2012 by Kaitlin

Salmon and couscous were just made for each other, don’t you think? They are also the perfect choices for a weeknight meal, you’re sure to get food on the table in no time. Cooking Light’s latest issue has a recipe for Grilled Salmon and Brown Butter Couscous that sounded just wonderful. The magazine suggested making this with grilled summer squash. But I stink. And forgot to pick up the squash. Sigh. If you try the squash out with this recipe, let me know how it goes! Ingredients: 2 tablespoons butter 2 tablespoons pine nuts 1 cup uncooked couscous 2 tablespoons dry white wine 1 (14.5-ounce) can fat-free, lower-sodium chicken broth 1 tablespoon grated lemon rind 1 tablespoon lemon juice Salt and pepper, to taste 1/2 teaspoon pepper 1/2 teaspoon ground fennel seeds 1/2 teaspoon ground coriander 1/4 teaspoon sugar 1/4 teaspoon kosher salt $ 4 (6-ounce) skinless salmon fillets Cooking spray To make, first preheat your grill to medium-high heat. I live in the city, so I use a grill pan and it works just fine. Add the butter to a small pot over medium heat. Cook for 3 minutes or until browned. Add the pine nuts. Cook for 1 … Continue reading →

Crispy Flounder and Roasted Tomatoes

Posted on April 27, 2012 by Kaitlin

These Lipman Tomatoes just keep on giving! This time around, I used their gorgeous cherry tomatoes. Cooking Light had a wonderful recipe in their most recent issue for Crispy Flounder and Roasted Tomatoes. Fish is a favorite of mine for weeknights because it cooks so quickly; this meal took me 25 minutes from start to finish. Ingredients: (this serves 2) 2 tablespoons capers 1 tablespoon olive oil 1 pint cherry tomatoes Salt and pepper, to taste A few basil leaves, thinly sliced 1/2 cup panko (Japanese breadcrumbs) 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 2 (6-ounce) skinless flounder fillets Cooking spray 1 tablespoon olive oil Preheat your oven to 400 degrees. While waiting for the oven to heat up, combine the capers, 1 tablespoon olive oil, and the cherry tomatoes in an oven safe dish. Toss to coat. Sprinkle with salt and pepper and bake for 20 minutes. When there is about 10 minutes left on the tomatoes, combine the panko, parsley, and thyme in a shallow dish. Coat the fillets with the cooking spray and dredge the fillets in the panko mixture. Heat 1 tablespoon olive oil in a nonstick saute pan over medium-high … Continue reading →

Grilled Striped Bass with Bacon Vinaigrette, Red Smashed Potatoes & Sautéed Butter-Thyme Mushrooms

Posted on April 14, 2012 by Kaitlin

Whew. By the time you say the title of this post you could have cooked most of this meal. Fish is a perfect weekday choice because it is so darn quick to cook up. I managed to make all parts of this meal in 40 minutes which was awesome! If you wanted to cut the time for this meal even more, you could doctor up some of those refrigerator mashed potatoes from the supermarket, but I really like home made mashed potatoes so I went for it. No one is surprised to hear that this menu comes from my trusty Cooking Light. Ingredients: 2 (8-ounce) striped bass fillets salt, divided freshly ground black pepper, divided 4 slices center-cut bacon 2 large shallots, finely chopped and divided 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/8 teaspoon sugar 4 tablespoons olive oil, divided 1 pound red potatoes 2 garlic cloves, halved 1/4 cup 2% reduced-fat milk 2 tablespoons butter, divided 2 (8-ounce) packages presliced baby bella mushrooms 1/3 cup dry white wine 4 teaspoons chopped fresh thyme Begin with making the mashed potatoes. The original recipe has you peel and cube the potatoes. I really like the skins of potatoes … Continue reading →

Grilled Rosemary Swordfish with Vegetable Couscous

Posted on December 28, 2011 by Kaitlin

I apologize for the lack of posts! Like many, I’ve spent the past week doing a whole lot of eating, but not necessarily cooking. My parents gave me a nifty panini pan for the stove which also doubles as a grill pan. I wanted to test it out, so I decided to try Cooking Light’s Rosemary Swordfish on Vegetable Couscous. Ingredients (this makes one serving so multiply as needed): 1 teaspoon olive oil 1 teaspoon minced fresh rosemary 1 garlic clove, crushed 1 (5-ounce) swordfish steak 1/2 carrot, diced 1/2 zucchini, diced 3 kalamata olives, pitted and roughly chopped the juice of one lemon 1/4 teaspoon ground cumin 1/8 teaspoon ground cinnamon Salt and pepper, to taste 1/2 cup low sodium chicken broth 1/4 uncooked couscous Salt and pepper, to taste Add the olive oil, rosemary, and garlic clove to a bowl and stir to combine. Rub the swordfish steak with the oil mixture. I turned the steak over in the mixture and let it sit in the olive oil while I prepared the rest of the meal. Prepare your carrot, zucchini, and olives. Add those to a medium sized saute pan along with the lemon juice, cumin and cinnamon. … Continue reading →