Spicy Lime Coconut Grilled Cod

Memorial Day weekend has become our National Biggest Grilling Weekend,
unofficially. For many, this marks the true start of summer. Most kids are done with school for the summer, families start to head to beachy areas for a little rest and relaxation and grills get lit for the first time since the first snowfall at the start of winter.

Ok, truth be told I've fired up my grill a handful of times already this year, but I'm pretty sure this is the first time I was able to grill without a hat, scarf and mittens on!

The request was for something tasty, Dave had been traveling to locales with very limited options and he just wanted something with flavor. My mind immediately honed in on a fresh dish with spicy notes. Fresh grilled fish and asparagus in a pool of spicy, garlic and gingery coconut milk with a huge squeeze of lime to keep it all bright! The ensuing recipe delivered in taste and meets my health nod.

Kick off your Summer with something a little more interesting than a burger - like the songs says: Put the lime in the coconut and throw the shell away!

Grilled Tuna with Spicy Cucumber Relish and Sun Dried Tomato Hummus

Healthy summer dishes. They don't have to be difficult or time consuming to be flavorful.

In this recipe, the spicy cucumber relish is off-set by the sun dried tomato hummus. Both condiments are simple back drops to let the fresh tuna shine through.

The relish and hummus can be made a day ahead of time allowing you to get dinner on the table even faster. Enjoy the remaining cucumber salad and hummus between two slices of bread or as a dip for veggies.

Have a Fat and Happy summer dish that shines from the plate.

Casual New Years Meal: Tequila-Drunken Mussels and Chorizo with Roasted Peppers

This New Years eve I'm looking forward to a simple night at home. No big fan fare, no cover charge and no waiting for a cab. The holiday season has taken its toll on me and I'm looking forward to curling up with a good movie; perhaps a rousing game of Wii tennis just to get the blood flowing.

The food for the evening needs to match my casual plans: comforting but not heavy. December is prime mussel month and it would be a shame to not take this last chance to enjoy them.

Adding tequila to a classic wine broth along with the lime really adds a punch to the mussels; these are stout, not for the faint boozer. The chorizo and roasted peppers add heartiness to the meal.

Enjoy Fat and Happy mussels and chorizo for the casual night at home. This dinner filled two of us with a few uneaten mussels and sausages left over. It could be stretched for four if you are light eaters and/or have an appetizer or dessert planned.

Mahi Mahi over Orange Glazed Swiss Chard

Dave and I have had a tradition of Friday night fish dinners for some time now. When or how this started is a faded memory, though it may have to do with deep seated roots of Friday night fish fry's in small Midwestern towns.

I love a good fish fry, though I can do without all the breading and oil these days. So the challenge is to enhance the fish with a few less calories as well as with fresh, bright flavors.

Tonight mahi mahi sits on a cloud of Swiss chard with a simple orange sauce. Fish and greens can leave a person wanting a little more, pasta fills that void. It gives the dish body and texture. Fresh ingredients shine through without using overpowering seasonings. Sure there is a little bacon grease being used in this dish, but sparingly. And pancetta sounds healthier and fancier than than bacon anyway.

This dish is not limited to Friday nights, so go crazy and try it on a Tuesday! It's a fat and happy fresh fish un-fry.

Recipe Swap: Orange Ginger Scallops with Wasabi Coleslaw

The beginning of July brings a new Recipe Swap; this month's recipe redo is for a classic coleslaw - Oregon Style- from an old recipe book called The Second Ford Treasury of Favorite Recipes From Famous Eating Places. Our goal is to recreate the recipe in our own spin by changing at least 3 ingredients.

There are hundreds of coleslaw variations out there already so my creation needed to stand out from the usual crowd. On it's own, coleslaw is a great side salad. But when you pair it with a main course such as with pulled pork or with tacos, that's when it really shines.

Summer vegetables scream to be left fresh so my thought was to create a light summer coleslaw and top it up off with seared scallops. The wasabi just adds a little kick to the whole dish while topping with wasabi peas finishes it off with a whimsical crunch.  (if only I had remembered to get them while at the grocery store!) This is a revved up Fat and Happy coleslaw that rises above the classic salad.

Mahi Mahi Appetizers: Smoked fish on tortilla chip

I love to have easy appetizer recipes in my bag of tricks for those unexpected, last minute parties. Or just for lazy Sunday afternoon snack time.

Smoked fish nestled in an herbed mayo with salty capers get a touch of sweetness from golden raisins while a paper thin jalapeno slice finishes the whole crunchy bite with a sliver of heat.

This recipe comes together in minutes, assembling each one might take longer than mixing it all up. Check your cupboard because you might even have most of the ingredients already, except for the smoked fish. Bookmark or print this Fat and Happy appetizer, but don't tuck it away too deep. You never know how quickly you may need a simple recipe.

Recipe Swap: Wild Rice Pancakes with Smoked Mahi Mahi

I've lost all sense of the days. So when I saw an email reminder for the February Recipe Swap happening today I nearly fell out of bed. I was sure I had another week to play in the kitchen. Nope, turns out I had about 5 hours. ACK!

This swap was to remake a wild rice salad. I sat stunned for a moment holding my coffee cup exactly 1 inch a way from my lips. The intoxicating smell snapped me out of my trance. There is always wild rice in my pantry thanks to my Minnesota connections. Hundred of wild rice salad variations have made their way through my kitchen...but I was feeling this recipe needed to be more just a salad. Savory pancakes came to mind as a wave of long forgotten creativity waved over me; then a moment of remembrance brought the whole dish home.

Just a few weeks ago we were battling to reel in beautiful Dorado (Mahi Mahi) while deep sea fishing in Cabo San Lucas. We grilled our catch for our group as a celebratory dinner on our last night; luckily we had one of the largest catches smoked to bring home with us. This smoked Mahi Mahi is a perfect accompaniment to the wild rice.

Prosciutto-wrapped Tilapia

 How many times have you had a simple fish fillet only to be left wanting more? I do like fish and I'm all for eating healthy, but that doesn't mean flavorless and unfilling.

Wrapping a healthy tilapia fillet with thinly sliced prosciutto delivers a so much flavor you won't be left feeling hungry and you're not tipping the scales with a lot of extra fat (just a tiny bit isn't a bad thing!) 

Lighter than bacon, the prosciutto salts the fish and becomes crispy while keeping the fish moist.  It takes a minute to wrap the fish and less than 10 to cook.  Quick, simple, healthy meals  - Fat and Happy has never been so easy!

Tips and techniques:  Pair this with a salad for a well rounded meal.

Prosciutto wrapped Tilapia

1 tilapia fillet
2 thin slices of prosciutto
olive oil
Pam
pepper and parsley
lemon wedge

Spray a fry pan with Pam and place over medium high heat. Gently wrap the fish fillet with the prosciutto trying to cover most of the fish, place in the hot pan seam side down. Cook on each side just a few minutes until the prosciutto starts to crisp.

Remove from pan, drizzle with olive oil, fresh black pepper and a pinch of fresh parsley. Enjoy with a lemon wedge.
Serves one.

Elegant New Years Eve Dinner

5 Course New Years Eve Dinner Menu

Brussel Sprout Chips and Jam-Dipped Fork Bites

Horseradish Soup with Roast Beef and Chestnuts

Tilapia in a Pastry Shell atop Grilled Fennel and Radicchio Salad with Fig Vinaigrette

Crown Roast of Pork with Bacon Apple Stuffing

Chocolate Covered Bacon Caramel Popcorn

 

Of all the holidays, New Years Eve reigns as the most prestigious. It's a time to don the fanciest clothes (you could wear the fake Halloween tiara and get away with it!) and spare no expense for the champagne. 

The recipes below are not all exactly beginner level, but they are doable and many of them can be made ahead of time. Make a list that spans a couple of days, include shopping and decorating the table and then check it off as you complete each task, I do this for every party I throw.  Too many times I've realized at the end of the night the cranberries are still sitting in the fridge and I forgot to add the garnish to the desserts.

Go ahead invite your closest friends over, play dress up and and go for broke on the food; it's the beginning of a new year with 365 days to redeem yourself, if need be. Just remember the Fat and Happy way - if one of the dishes is less than stellar for some reason, pop the cork early... at least you'll look regal in your crown.

Tips and Techniques:  Dishes that can be made a day ahead of time: make the soup and the stuffing, but don't add the bread, roast the chestnuts, whisk the vinaigrette. season the pork and bake the chocolate bacon caramel popcorn.  Morning of: wrap the fish in the pastry shell and store in the fridge until ready to bake.

All recipes make enough for 6, the crown roast of pork can easily feed (8- 12 based on a 8lb pork).

The Recipes

Brussel Sprout Chips
10 brussel Sprouts
 1 Tbls olive oil
Salt and Pepper

Preheat oven to 275 degrees and line a cookie sheet with parchment paper. Pick up one brussel sprout, cut the bottom of the brussel sprout off, remove the first layer of leaves and discard.  Carefully peel off the remaining layers and place on the cookie sheet.  I found it helpful to try to core out the little stem of the sprout as it got smaller. Repeat with remaining sprouts.


Drizzle the brussel sprouts with olive oil, using your hands to carefully toss the sprouts until they are all covered in oil. Sprinkle with salt and pepper. Place in the oven. Some of the leaves will begin to roast faster than others, so shake the pan often and remove the leaves that are done and place in a shallow bowl.

Place the pan back in the oven until the rest are finished.  Each chip will have some crunchy roasted edges with still green chewy centers.

Serve immediately.


Meat and Cheese Fork Bites


1/4 lb thinly sliced turkey, prosciutto or deli meat of your choice, cut in half lengthwise
jam (fig, orange, blackberry or any flavors of your choice)
4 oz semi hard white cheese (manchego, cantal, white cheddar or cheese of your choice), cut into small chunks
Olive Oil
Blanched asparagus, green beans, fresh grape tomato etc, cut into bite sized chunks (optional)

Assume 2 per person, so have ready as many forks/spoons as needed. Stab a chunk of cheese, an asparagus (if using), then spread a jam on the cheese. Wrap the end of the fork with a slice of the deli meat.  Set on a platter, and repeat.  Lightly drizzle the whole platter with olive oil.


This idea is from Jamie Oliver, it's simple, fun and lends itself to unlimited flavor combinations. Don't be afraid of the jam, it will lend a tangy sweetness to the turkey and cheese. Let these be rustic, encourage your guest to just pick up the fork and pop the whole mixture into their mouth at once.

Horseradish Soup with Roast Beef and Chestnuts

1 garlic clove
1 large shallot
1 medium sized potato
1 Tbls olive oil
1 Tbls butter
1 cup + 6 Tbls grated fresh horseradish
3 cups chicken or vegetable broth
1 Tbls mustard
1/2 cup cream
1 tsp white or champagne vinegar
Salt and pepper
6 roasted chestnuts*, chopped
1 cup of finely diced roast beef (deli meat is fine to use here, but go to a good deli)
Mini Pumpernickel bread, two slices per person, toasted

Place the olive oil, butter and shallots in a deep pot, saute for a few minutes and add the garlic and potatoes. Cook until the shallots are softened, stir often. Add the broth, cover and simmer until the potatoes are tender, about 15 minutes.

Carefully use a blender or Cuisinart to blend the soup until it's smooth, do this in batches if needed. Return the soup to a pan and add in the mustard, cream and vinegar. Let the soup reach a very soft simmer, cook for about 15 minutes; the longer the soup the more mild the horse radish will become. Add a little salt and pepper. The soup can be served immediately, or cooled and refrigerated until ready to use (1-2 days).  Lightly butter the pumpernickel bread, place on a cookie sheet in a heated oven until toasted.

To serve: Place about 2 tablespoons of the chopped roast beef, 1 tablespoon of the freshly grated horseradish and 1 scant tablespoon of the chopped chestnuts in the bottom of each bowl. Carefully ladle in about 1 cup of soup and top with salt and pepper. For a dramatic effect, give each person their own craft of soup or pour it into their bowl for them. Serve with toasted pumpernickel points.

unroasted chestnuts.


Tilapia in a Pastry Shell atop Grilled Fennel and Radicchio Salad with Fig Vinaigrette

6 Tilapia fillets (spend the money and get a good piece of fish)
2 sheets of Phyllo dough
4 Tbls butter
1 egg, whisked
Lemon pepper

1 cup mayonnaise
Juice of 1 lemon
Fresh black pepper

Defrost the phyllo dough, roll the dough out slightly so it is not so thick.  Plan to cut 6 large circles out of the dough, place each fillet one one-half of the circle. Top each fillet with two pats of butter and a sprinkling of lemon pepper. Using a pasty brush or your fingers, wet the edges of one circle with the egg, pull the second half of the phyllo dough over the fish (this will shape a half moon or you can form what ever shape you would like) and seal the edges with a fork.  Repeat until all fish are wrapped. If you have extra dough, make little design for the top, stick on with egg.  Either bake immediately or place in the fridge until ready to bake.

Mix the mayonnaise with the lemon, add fresh ground black pepper and set aside until ready to use.

Before baking, brush the fish with the remaining beaten egg. Bake in a 375 degree oven until the phyllo dough is puffy and brown and the edges look bubbly (about 30 minutes).  Remove from oven and serve immediately with a dollop of the lemon mayonnaise and the Radicchio Salad.


Grilled Fennel and Radicchio Salad
1 head of radicchio
1 fennel bulb
Olive oil
1 lemon

Heat a cast iron grill on your stove top.  Core the radicchio and cut into half lengthwise and then half again.  Remove the fronds from the fennel and quarter.  Drizzle everything with olive oil and place on the grill.

Grill each side of the radicchio for about 4 minutes, remove from the grill.  Grill the fennel about 6 or 7 minutes per side and then remove.  Slice the radicchio and fennel, add to a large bowl, squeeze a fresh lemon over the top.  Toss with the Fig Vinaigrette (start with half of the vinaigrette, toss and add more as needed to moisten everything). Serve immediately as a base for the Phyllo-wrapped fish.


Fig Vinaigrette

1 clove garlic, minced
1 shallot (about the size of a golf ball)
3 Tbls balsamic vinegar
2 heaping spoons fig jam
2 Tbls of chopped parsley
1/4 - 1/2 cup Olive oil
Fresh ground pepper, salt

Saute the shallot and garlic for just about 2 minutes, add the balsamic vinegar to pan, turn off the heat and let steep for about 20 minutes.

Whisk in the fig jam, parsley, salt and pepper. Add in the olive oil, use as much as needed until desired thickness is reached. Serve warm.



Crown Roast of Pork with Bacon Apple Stuffing

1 crown roast of Pork, mine was roughly 8 lbs
4 tbls dried rosemary
4 tbls dried thyme
2 tbls garlic powder
2 tbls seasoning salt
2 tbls dried oregano
olive oil


Have your butcher ready the pork for you; they will tie it up and put cute little 'crowns' on the tops of the bones (keeping your crown theme going!)  Combine all the seasonings in a bowl and then rub all sides of the pork (inside the crown and out) with the seasonings. Cover and set in fridge to marinate.


Remove the pork from the fridge 30 minutes before placing it in the oven to allow it to come to room temperature. Preheat oven to 375 degrees, stuff the center of the pork with the bacon apple stuffing, drizzle the pork with olive oil, cover the crown and stuffing with tin foil and place in the oven. Add a cup of water to the bottom of the pan.

About 2 1/2 hours later, remove the tin foil. Add a cup or two of water to the bottom of the pan if the bottom of the pan is dry.  Return pork to oven for another hour. Do check the meat thermometer often, remove at 150 degrees. Cover the pork with foil and allow the pork to rest 30 minutes before slices to help keep all the juices inside.

Simmer remaining juices in the pan with 1-2 cups of white wine, broth or champagne (what ever you have open); you are not making a full gravy but just reducing the broth a little. Taste and add a little salt and paper as needed.

To serve:  slice the pork between each rib, place on a plate with a scoop of the stuffing and drizzle the whole thing with a few spoons of the broth.

Apple Bacon Stuffing
5 slices bacon
1/2 cup red onions, sliced thin
1/2 cup yellow onion, sliced thin
3/4 cups celery, chopped
1 Tbls rosemary, chopped
1/4 cup parsley, chopped
1 green apple, peeled and diced
1/2 cup apple cider
4 cups dried bread cubes

In a large fry pan, cook the bacon just shy of your desired doneness. Remove from the pan and set on paper towels to drain. Remove most of the bacon fat from the pan, but keep about a tablespoon or two.  Add in the onions and celery, cook about 5 minutes tossing often.  Add in the rosemary, parsley and apples and continue to saute for about 5 more minutes. Don't over cook, the stuffing will be in the oven for a few hours too. Remove from heat and cool.  This mixture can be make a day head and placed in the refrigerator.

Add in the apple cider and bread cubes and stuff in the crown of the pork.  If the stuffing feels really dry, add in more apple cider.  Bake as directed above.

Click here for the amazing Chocolate Covered Bacon Caramel Popcorn Recipe on Fat and Happy

Tilapia Fish Sandwiches

I'm constantly looking for creative ways to work fish into our meals. Dave is not a fan of fish, but the health benefits of fish (at least when it's not fried) outweigh his whining- so bring on the fish.

These are two completely different sandwiches. One has an Italian flare with a spread boosting lemons and capers, while the second sandwich plays off of South American and Thai flavors using lime and chili powder mingling with cabbage and mint.

Don't fear fish even if you are land locked, just get creative.  Do you know about Greek yogurt?  If not- drop everything you are currently doing, go straight to the store and buy some now. It's thick, creamy and tasty, and can be a replacement for fattier options like sour cream.  For heartier spreads and if you are NOT watching your weight, you can use mayo or sour cream rather than yogurt. These sandwiches are a fun way to hearty-up fish to help it become a more fat and happy meal.


Tips and techniques:  Substitute whatever white fish you like, I happened to have tilapia on hand.  It's a nice simple fish, with a mild flavor. Use a light hand as this fish is flaky and can break apart easy.  The remaining spreads can be used on eggs the next morning or mixed in a salad for lunch.


Tilapia Fish Sandwiches

4 fillets of flaky white fish
1 cup cornmeal
1 Tbls butter (or olive oil)
4 crusty bread rolls

Make the two spreads first (recipes below). Pour the cornmeal on a flat plate. Dredge each fillet in the corn meal, place in a heated pan with the butter.  Sautee the fish, about 2-3 minutes per side over medium heat.  Then assemble each sandwiches with the ingredients below.  Use one fillet per sandwich.


Italian Fish Sandwich

1/2 cup Greek yogurt
2 Tbls lemon juice
Zest of 1/2 a lemon
2 Tbls capers
3 Tbls red onions, finely chopped
1 Tbls chopped parsley
tomato slices
Red leaf lettuce

For the spread, combine the yogurt, lemon juice and zest, capers and onion in a bowl. Stir to combine.  When the fish is ready,  place the spread on the bun along with a tomato slices, a sprinkle of parsley and fresh leaf lettuce. Top with the sauteed fish and serve while warm.


Spicy Cabbage Fish Sandwich

1/2 cup yogurt
2 Tbls lime
Zest of 1/2 lime
1 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cumin
1 large garlic, minced
1 tsp mint, chopped
1 tsp parsley, chopped
thinly sliced cabbage or broccoli shreds
Tomato slices
Thinly sliced red and yellow peppers

For the spread, combine the yogurt, lime juice and lime zest, chili powder, cumin and garlic in a bowl.  Mix to combine and set aside.  When the fillets are ready, add the spread and sprinkle with the the chopped mint and parsley and then add the cabbage, tomato and peppers to the buns; then top with the sauteed fish.  Serve immediately while warm.

Salt-encrusted Red Snapper

The first time Dave and I went to Italy, his client took us out to a local eatery and choose our menu for us.  When the chef came out with this enormous fish covered in salt, I was excited and a bit skeptical at the same time. Not being a big salt fan, I was sure the fish would have an overtone of a sardine and I would need much more than a jug of wine to wash it down!  Of course that didn't happen.  The fish was amazing and meal ended properly with shots of grappa!  Yum.

Last night I finally recreated that dish.  The idea of crusting fish in salt is not a new dish or one that I made up, but it is simple and allows the fish to shine.  Do try this for your next dinner party; not only will it impress your guests, but you'll be a fat and happy host!

Tips and Tricks:  Vary what you stuff the fish with.  I used lime and fresh oregano because it's what I had on hand.  Lemon or orange would be great, as would rosemary, thyme or just parsley even.  Leave the fresh herbs in the stalks and just set the in there, so you can pull them out easily after the fish is cooked.

Salt-encrusted Red Snapper
2 lbs of course salt (sea or kosher)
1 cup water

red snapper, gutted and cleaned of scales and fins
oregano stalks (5)
4 slices of lemon or lime
salt and pepper

Rinse the fish and pat dry. Place the oregano and lime slices inside the fish, season with a little salt and pepper.  Drizzle a little olive oil on the inside and outside of the fish.  Pour the salt and water in a bowl, mix till the salt is all moistened.  Lay a bed salt on a sheet pan, place the fish on top and cover all but the head and tail with salt.  Push it all together so it is fully encrusted.

Place in a 450 degree oven for 30 minutes.  Tap on the crusted salt to remove.  Strip away the skin, remove the herbs and limes. Serve.

Grilled Salmon with Pineapple Poblano BBQ Sauce

When we don't plan for dinner, often the first answer out of Dave's mouth is "pizza?"  A few weeks ago I mentioned my brother and his wife loaded us up with fresh salmon, we've been enjoying the heck out of it, so much so that I forgot to post the the recipes.  The weather in Chicago hit nearly 70 degrees this week, clearly some kind of record for the 2nd week in November.  There was no question that grilling was a must!  Sorry Dave, no pizza tonight

With a huge salmon fillet in hand, I meandered over to the cupboard to find a suitable marinade.  First thing I saw was a little can of pineapple and it just stuck.  With the help of some left over tomato sauce that was begging for use I found myself with a pan of pineapple bar-b-que sauce, it's a bit on the sweet side with bits of heat from the poblano peppers, a nice change!   It all comes together super easy, by the time the brown rice was cooked, the sauce and salmon were ready.  I'm pretty sure you can have this together and in your mouth before the pizza guy can deliver, need I mention that it's much, much healthier too??

Notes and tips:  Grill the salmon on the flesh side on high for a minute, then flip over and place on a piece of tin foil, bending up the sides.  Now pour half of the sauce, along with some of the pineapple chunks on top.  The foil will catch the sauce drippings and  caramelize the sides.  I was thinking you could try this with a small can of mandarin oranges as well, sounds super!

Grilled Salmon with Pineapple Poblano Pepper BBQ Sauce

Sautee in olive oil
1/4 (heaping) cup of diced onions
1 minced garlic clove

Add:
3 Tbls Tomato sauce
1/2 cup pineapple juice
chopped pineapple (from a small can- about 1 cup)
3 Tbls Worcestershire sauce
1 Tbls chopped roasted poblano peppers (use more or less depending on the heat level you prefer)
1 heaping tbls brown sugar
1 tbls maple syrup
juice from 1/2 lime
1 tsp vinegar (white balsamic is what I used, cider would be just fine)
salt and pepper to taste

Simmer on low until it's all blended and the flavors have had a chance to meld. (roughly 10 minutes).

Oil the grill.  Drizzle olive oil on the salmon, season with salt and pepper.  Grill flesh side down on high for a minute.  Flip onto tinfoil, cover with bbq sauce, close the lid, lower heat to medium and grill a few more minutes.  I like my salmon rare, and depending on the thickness of a the salmon, this may only take about 5 minutes.  Grill to your preferred doneness.

Drizzle remaining sauce on top and serve with brown rice tossed with chopped almonds.

Shrimp Tacos with Spicy Mango Guacamole

Avocado and mango go quite well together, trust me- it's true. I've made this concoction for a few different dishes and this one is my new favorite. The sweetness of the mango cuts through the spicy and smoky grill flavor of the jalapeno for a palette pleasing effect.

It's a super simple summer grilled adaptation of guacamole (make the mango salsa just prior to grilling the shrimp)-  and a fun variation over the typical fish taco that will leave you fat and happy (and healthy too!)

Tips and Techniques:  The avocado and the mango should both be quite ripe (very soft) to ensure the best blending.


Shrimp Tacos with Spicy Mango Guacamole

Make the salsa first, set aside.  Grill the ingredients for the spicy mango guacamole next, blend and set aside.  Grill the shrimp just before assembling the tacos.


Mango Salsa
In the meantime, combine in a bowl, toss and set aside:
1/2 ripe Mango, chopped
1 can of black beans
1 roma tomato, de-seeded and chopped
1/2 cup chopped parsley
1/4 cup chopped red onion
3 Tbls red wine vinegar
3 Tbls lime juice


Mango Guacamole
Place the three ingredients below on a skewer, and grill long enough to impart a smokey flavor and to soften the jalapeno and garlic.
1 jalapeno
3 cloves garlic
1/2 avocado (it's easier to leave in the skin while grilling, just slice in half and remove the pit)

Once this above is complete, place all the ingredients in blender, add and blend until smooth:
1/2 ripe mango, cut into chunks
juice of 1 to 2 limes
1/2 cup parsley
salt and pepper
olive oil to thin it out, if needed

Grilled Shrimp:
Drizzle 12 small shrimp with olive oil and toss with pepper. Skewer and grill (about 1-2 minutes per side).  Wrap tortillas in tinfoil and place on the grill while cooking the shrimp, this will warm the tortillas.

Assemble tacos: take a warmed tortilla and add a couple of grilled shrimp, a scoop of the mango salsa and a smear of the mango guacamole. Eat immediately while warm.

Tilapia and Lentils

Cooking fish can be one of the easiest things to do... and yet, it can be one of the most confusing too. Often overcooked or overwhelmed by too many flavors and ingredients, fish is misunderstood. Tilapia takes on the flavors you cook it with, its a clean slate to work with.

In this dish, I've taken super simple (not to mention cheap) lentils, cooked them with a little tomato paste and then simmered the fish on top with a slice of lemon. The fish is light while the lentils are filling, and together it's all tasty!

You can't really over cook the lentils- (let's say you walk away from the stove for a couple of hours....think of split peas, they will just form a thicker, smoother base the longer they cook.) And you will nestle the fish right into the lentils and cover, which will help keep the fish moist.

So, we've got simple flavors and cooking instructions, it's light and yet filling and easy on the wallet. It's fat and happy ... and .... forgiving! Enjoy!

Tilapia in Tomato Lentils

Sautee in olive oil until soft:
1/3 cup of each (chopped): onions, carrots celery

Add and stir to incorporate:
1 Tbls (heaping) tomato paste
black pepper

Add
1/2 cup lentils
3 cups water (or broth if you have it)
1 bay leaf

Simmer until the lentils are fork tender (this could take up to 1 hour); add the fish when there is still a little liquid in left in the lentils.

Add:
2 Tbls tomato balsamic vinegar (or plain balsamic vinegar)
Squeeze of lemon
handful of fresh chopped parsley
Salt and pepper to taste

Now add 2 pieces of tilapia, settle it into the lentils (tilapia is delicate, so be gentle).
Top each fillet with a slice or two of fresh lemon and a sprinkling of seasoning salt, cover.
Continue to simmer for until the tilapia is flaky (just use your fork and take a peek inside the fish, this is only going to take about 5 minutes.

Serve each fillet on a bed of lentils.

Bacon Wrapped Shrimp with Mango Green Chili Sauce

cast count down: 2 1/2 weeks

I may be overusing my arm, so need to stop cooking again for a couple of days, This is a dish I made Dave last Valentines Day and apparently never got around to posting. It's a good thing I jotted down some notes back then!

The mango plays so nice with the green chilies, the bacon and the polenta; and if you read this blog often- you know what a fan of polenta I am!. Honestly- wrap anything in bacon and it's gonna be good!

Bacon wrapped shrimp on polenta with mango-green chili sauce.

Start the polenta and the sauce first, then cook the shrimp.

Creamy Polenta, as previously prepared.

Fresh large shrimp, plan at least 4 per person

Wrap each piece in a bacon slice (cut the slice of bacon in half first, and secure with a toothpick if needed)

fry or bake until the bacon is crispy and the shrimp is pink.

Mango Green Chili Sauce

Sautee in olive oil

¼ cup white onions, diced

Add 1 small can of green chilis, chopped, reserve juice

Continue to sautee and add

½ mango, diced

Add reserved green chili juice, 2 tablespoons of lime juice and ½ cup white wine.

Simmer 5 minutes, blend with an immersion blender. Season with salt and pepper.

To plate: place a spoonful of polenta in the middle of a plate or shallow bowl. Add 2 pieces of bacon wrapped shrimp and top with mango sauce and fresh parsley.

Mahi Mahi with Pea Risotto

Another Friday night and I’ve got another fish dish! Tonight is a fun night because it’s one of the last thunder storms of the year. I love to see lightning and rain; there is just something so clean and exciting about it. I recently read that kids like sun and snow, but not rain; rain gets a bad wrap. The key is just knowing how to dress for it, if you can stay dry you’re going to be a lot more comfortable. I’ve been having a craving for pea risotto lately and with the rain I felt like making something slightly comforting to go with the healthy fish. Risotto can sound daunting to many people, but I think the key here is keeping the risotto moist, but not drowning it. Just like knowing how to handle the rain, risotto is just knowing how to work with it.

Keep the liquid you’re adding to the risotto warm. Let the risotto slowly soak up the liquid. Stir often and have patience. You will have a beautifully creamy risotto that is worth it.

Start by warming about 4 cups of water or broth (using broth will give just a little more flavor.) To the broth, add black pepper and garlic powder.

Sautee in olive oil and butter until softened:

½ onion, I used red onion but you can use yellow. Chop these pretty small.

½ cup chopped (small) celery.

Add 1 cup risotto; let that simmer in the pan with the butter and olive oil for a few minutes.

Now you’re going to add the broth, just a scoopful at a time. So start with one cup and stir (you should on a medium low heat, you don’t want to force this to cook fast). Let that liquid cook into the risotto before adding another scoop of broth, about ½ cup or so at a time, but only when the first liquid is gone- stir often.

When your risotto starts to expand slightly and take shape (if you taste it, it will be half crunchy still), then you can add your peas. You don’t really need to cook the peas, they just need to warm.

Add 1 cup of peas. If you’re using frozen peas, just thaw them first.

You’re going to start the fish when your risotto is about five minutes out from being ready. Until you make the risotto a few times, it’s easiest to test this by tasting. You want your risotto to be firm, not mushy, when complete.

Place a little olive oil in a pan and add fish, season fish with lemon pepper and salt, cover and cook over a low to medium heat. I also like to add a couple of slices of lime to the pan for the extra citrusy flavor. These should only take about 5 minutes – cook just till the fish is opaque and flaky.

Turn off your risotto and add ½ cup of shredded parmesan cheese, this will give it just a little more creaminess. Let that sit and melt in for minute. Then plate your risotto and top with the Mahi Mahi.

Turn off the lights and light some candles, sit back and watch the lightning show. Enjoy your creamy risotto an quietly be fat and happ.

Citrus Grilled Fish with Parsley Dressing

Fish is one of those foods we are trying to eat more of, but it can easily get 'boring'. To me, grilling gives a great deeper and heartier flavor to fish. The problem is many of the lighter flaky fish would just fall apart on the grill - so your limited to the tin foil pouch.

I saw this idea in a photo and immediately jumped on it. Layering thin slices of oranges and lemons directly on the grates with the fish on top keep the fish just off the grills while still getting all the benefits of the grill.

This works great, giving the fish a hint of citrus, a hit of grill flavor and keeps the fish together. I served these on a bed of couscous and sauteed onions and zucchini with a drizzle of Parsley Dressing. Do try this for a great new way to grill fish- it'll be one more day of eating healthy and being fat and happy!


Citrus Grilled Fish

1 Orange
1 Lemon
2 fillets (like Tilapia)
Olive oil

Drizzle olive oil and black pepper on the fish and let them rest. Slice the orange and the lemon in round, relatively thin slices. Rub oil on your grill; once the grill is ready, place the oranges and lemons directly on the grates. Place your fillets on top of that. In the meantime, make the parsley dressing (recipe below).

Fish is done when it turns opaque.

Parsley Dressing
chop 1 cup of parsley
chop 1 tbls fresh oregano (or dill, or basil)
Juice 1 lemon
1 tbls of olive oil
Fresh ground pepper.

Mix the ingredients; enjoy.

Tilapia in a White Cream Sauce

As much as I love hearty, long cooking, winter dishes, they just don't work in the summer. Those type of dishes are too heavy and are too much for summer. So cooking needs to lighten up, but can still have good flavor with just a hint of those hearty dishes.

I had picked up fresh zucchini and squash at the farmers market and wanted to do something with fish. The addition of cream to this helps give this dish that hearty, home cooked winter dish feel while still being light and summer-esque. One final note, I happened to have blue cheese filled olives and they really gave this dish a little fun zing! So, you can use which ever olives you have - but if you happened to be at the store looking to buy some, try the blue cheese option! They come in handy in a lot of ways. Try this fun light fish dish for a little heartier feel- you'll be fat and happy!


Sautee:
2 Tbls Olive oil (if you have lemon olive oil, use that)
3 Cloves Chopped Garlic

Add and sautee for a minute:
1 small sliced zucchini
1 small sliced yellow squash

Add 3 Tilapia filets and sautee for about two minutes.

Add 2 cups white wine
2 Tbls fresh basil (torn)
1 Tbls fresh oregano
1 Tbls fresh mint (torn)

cook for few minutes.
Add 1/2 cup cream, let simmer for another minute or two.

Stir in 1/2 tbls of butter
fresh ground pepper
slice green olives (I happened to have green olive filled with blue cheese, and the tiny hint of blue cheese was fabulous!)

Top with toasted pine nuts and a little lemon to serve.

Spicy Tuna Tartare with Avocado Sake Soup

When I'm planning for a dinner party, I like think about who my guests and what their tastes are. My plan is not to serve them what they have had in the past but rather to make a twist on those flavors and offer a new variation they may not have experience before. Knowing that I would have a room full of sushi fans made me think of the tuna tartare- but what would the twist be? My friend Lesley is a huge fan of avocados so those needed to be worked in. Ultimately I came up with the spicy tuna tartare with the avocado soup chaser. True to form, I made up the spicy tuna recipe on the fly and didn't write the recipe down until a week later, so I'm guesstimating on some of the amounts I used. I will make this again and come back and refine this if needed (if you make and find the taste slightly off - please write and let me know!)

This was a great hit and fun course. Just use whatever small shot glasses you have to serve the soup or if you want to turn this into a bigger course, serve a larger bowl of soup and float the cucumber-topped tartare on top! Just think about who your guests are, have fun with your dinner, wow your friends and be fat and happy!


Avocado Soup

1 ripe avocado
1 cup buttermilk
2 tbls sake
1 garlic clove
1 tsp cayenne pepper
1/4 cup lime juice

Place all ingredients in a blender, blend until smooth. You may need more or less liquid, depending on your avocado. You can either use more or less buttermilk, or add in some water for a less heavy soup. If you're not a sake fan or if kids will be eating with you, simply omit the sake.


Tuna Tartare

Fresh Tuna (1 lb)
1/2 cup chopped scallions
1 tbls toasted sesame seeds
zest of 3 limes
1/2 cup lime juice
2 tsp wasabi powder
1 tbls sesame oil
1 tbls chili oil
1 tbls Sriracha sauce
olive oil to emulsify (roughly 1/4 cup)

Chop the tuna and scallions, add the sesame seeds and set aside. Combine remaining ingredients and whisk while slowly drizzling in olive oil. Pour dressing over tuna ( you may not need all the dressing, so only add half at a time), toss to coat. Refrigerate for an hour before serving to allow the flavors to meld. Serve atop a cucumber slice.

Sauteed Spinach and Mahi Mahi

It's Friday night and we tend to stay in on Friday's, it's often our Wii night. After a long week, it's can be a tough night to go out; bars are packed and we are usually worn out from the week. So this is a great night to stay in, make a little dinner, have a simple drink and play some Wii. It's also our chance to catch up from the week and plan the weekend, sort of a re-grouping. And even though Dave is not a great fan of fish, this does seem to become a fish night for us- very similar to the classic Friday night fish fry's in the Midwest- only we make it much healthier.

I've been on a Mahi Mahi kick lately and tonight is no different. Dave is a big fan of spinach and wanted sauteed spinach as well. So I started with red onion and celery in olive oil, added the fish with a bit of lemon pepper, then mixed a little soy-mustard sauce and added that and spinach to the pan. A gorgeous dish that is healthy and tasty with plenty of protein for hours of Wii play! Whether your heading out for a night on the town or planning on an evening in- enjoy and be fat and happy!

Slice a quarter of an onion, place in a pan over medium heat with a few tablespoons of olive oil. Add 2 chopped stalks of celery. Now add the fish to the pan with the lemon pepper, cover and simmer until the fish is near opaque. Quickly wisk together grainy mustard (1/4 cup), soy sauce (1/8 cup) and red wine vinegar (2Tbls), pepper and olive oil (just to mix). Add the spinach and the mustard sauce. Cook until the spinach is wilted and the fish is flaky and white. To plate, place the spinach on the plate first and top with the fish. I found a gin tonic with extra lime quite nice with this. Now go play Wii and beat your mate!