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Pesto Crusted Cod with Roasted Cauliflower

April 19, 2017

Healthy and delicious… what more does one want??? Try this one…

  • 4 filets of cod or any other white fish
  • ½ cup homemade or store bought pesto
  • 1 cup breadcrumbs
  • Salt

Preheat oven to 400 degrees F.

Mix the pesto with the breadcrumbs, add a drizzle of extra virgin olive oil if necessary. Season the filets with salt and divide the pesto mixture into 4 parts. Top each filet with the pesto mixture and set aside.

Place on a lined baking sheet and bake in oven for about 10 minutes or till the pesto mixture is golden brown and the fish is cooked through. Baking time will vary according to the filet thickness. Take out and serve with roasted cauliflower and couscous.

Roasted Cauliflower with Tomatoes

  • 1 cauliflower head, cut into florets
  • 1 cup cherry tomaotes
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 400 degree F.

Place the florets and tomatoes onto a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for about half an hour or till the cauliflower is golden brown. Serve with the fish.

Halibut with Tomatoes & Olives

March 28, 2016

Another super healthy recipe! I made it with halibut as it is a nice, meaty fish but it can be substituted with another fish or shrimp or even scallops. It is simply marinated in smoked paprika- which gives anything super flavor without any calories. The fish is then browned briefly and cooked in a delicious mixture of tomatoes and olives. I served this with couscous with roasted butternut squash and cranberries. The meal was delicious…

  • 2 to 3 halibut filets, 4 to 6 ounces each
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika

Sprinkle the fish filets with salt and smoked paprika.

  •  2 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes, chopped
  • 2 garlic cloves, minced
  • ½ cup olives, sliced (any kind you like)
  • 1 cup cilantro, chopped
  • ½ teaspoon sugar
  • 1 cup chicken broth
  • Juice of half a lemon

Heat a non-stick frying pan with the olive oil. Brown the fish filets briefly on both sides on high heat. Take them out and keep aside. Add cherry tomatoes, garlic and olives to the same pan. Saute on medium heat for 4 to 5 minutes. Add the chicken broth, lemon juice and sugar. Bring to a boil and simmer for 7 to 8 minutes. Add the cilantro and the fish. Cook the filets for another few minutes (depending on the thickness). Check for seasonings and serve.

Halibut with Tomatoes and Olives1

Soy Honey Halibut

November 3, 2014

We love halibut in my house. I was in the mood for a glazed salmon but unfortunately no one likes it except me, so I decided to go with the favorite! I was in the mood for Asian flavors- so I combined some soy, honey and vinegar, etc and came up with a homemade teriyaki kind of sauce- perfect for serving fish to kids.

  • 1 pound halibut, cut into filets
  • ¼ cup low sodium tamari
  • 1 teaspoon Worcestershire
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 garlic cloves, grated

Add the ingredients to a small saucepan and bring to a boil. Simmer for 2 to 3 minutes until it thickens like syrup. Keep aside.

  • Drizzle of extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to broil.

Place the filets on a lined cookie sheet. Drizzle with oil, salt and pepper. Broil for about 5 minutes. Glaze the filets with the tamari mixture and finish broiling till the fish is done. Finish off with some extra sauce and serve.

Baked Grouper with Mustard Sauce

April 6, 2014

I saw the Barefoot Contessa and she made a version of this yummy dish. I changed it up a bit and came up with this recipe. It is yummy and easy to make…

  • 4 grouper fillets
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 medium shallot, finely diced
  • ¼ cup fresh dill, chopped
  • ½ cup parsley, chopped

Preheat oven to 450 degrees F.

Mix the mayonnaise, mustard, shallot and fresh dill in a small bowl. Place the fish fillets in an ovenproof dish. Slather the sauce all over and bake for 10 to 12 minutes, depending on the thickness of the fillet. Garnish with parsley and serve.

Dover Sole With Brown Butter

October 8, 2012

Dover Sole Cooked in Brown ButterThis is one of my favorite white fish to cook. My husband and daughter who don’t care for salmon because of it’s strong flavor, love mild, white fish. I buy Dover sole very often- the catch is that it is a very delicate fish, so I try to do very little to it. Cooking it in brown butter is perfect. It gives the dish almost a sweet nutty flavor which complements the fish really well…

  • 1 pound Dover Sole, cut into filets
  • 3 to 5 tablespoons butter
  • Salt
  • 1 cup all purpose flour
  • Lemon juice

Heat a large frying pan with the butter on a simmer for 1 to 2 minutes until the butter starts to turn golden brown- careful not to burn it. Sprinkle filets with salt generously. Dredge with flour and sauté on a medium heat in the butter- a minute on each side. Add the lemon juice and serve immediately.

Mexican Style Rice and Fish

July 29, 2012

Mexican Rice and Fish I love making one pot meals- they are easy to make, easy to clean and usually very tasty. The dish needs to be cooked properly in order to taste really really good. This one is a winner. Since I made the tomatillo sauce from La Esquina, I wanted to make a delicious one pot meal out of it. I realized I had done all the work already.. all the flavor was in the sauce including garlic, onions and cilantro. I just needed to figure out how I was going to use it.

I decided on a rice dish. I bought some cod and sauteed the filets in a heavy saucepan. I then sauteed the green sauce in the same pot to retain the fish flavor. I added the rice and the broth. I topped it all with the fish and peas… that was it! Before I knew it, I had a delicious one pot meal. I served it with a big green salad and some Malbec rose!
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Sole Filet with Balsamic Glaze and Tomatoes

February 28, 2012

Sole Filet with Balsamic Glaze If you are trying to incorporate more fish into your diet- this is a great dish to make. I usually buy my fish from a local store in our town. I love the freshness and variety they have. I sometimes buy the frozen variety from Trader Joes. It is cheaper and as long as I pick the wild caught kind, I am happy with my choice.

I bought a pack of frozen sole from there. I had never cooked with it before and thought it looked really good. My family prefers mild, white fish and this seemed to fit the bill.

I brought it home and decided to cook it in a very simple way. I wanted to make a balsamic glaze and pair it with tomatoes to top the fish. Balsamic glaze is super simple to make- all you have to do is cook down some balsamic vinegar with garlic, salt and pepper. The trick is to stay close to the stove while the vinegar is cooking down as it tends to get super thick almost instantly.

I paired the delicious fish with simple broccoli and roasted potatoes. To keep the carbs down, I had just a few of the potato pieces. Honestly, the fish was so yummy, I really didn’t miss the carbs…
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