seared tuna w/ olive tapenade vinaigrette & arugula

I think the title of this post takes longer to say than the actual meal takes to prepare. As work continues to kick into full gear now that summer has past and the early sunsets make for less ambitious evenings, I'm really growing to appreciate meals that take more time to eat than to make. Tonight was another one of those. I found a recipe that sounded tasty, but complicated (they made the tapenade from scratch), but like most meals on this site, I simplified without sacrificing taste. Here's what you'll need:

• 1/4 cup chopped mixed olive tapenade
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 3 tablespoons extra-virgin olive oil, plus additional for brushing
• 1 tablespoon balsamic vinegar
• 2 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
• 2 handfulls baby arugula
• Salt and pepper (maybe - see below)

So I began by purchasing a pre-made olive tapenade. My local market had several varieties: black, green, kalamata, mixed, etc. I went with the mixed, which also had roasted red peppers, sundried tomatoes, garlic and salt mixed in. I didn't object to any of those things, so I rolled with it. 

Mix the tapenade together with the onion, basil, oil and vinegar. Add salt and pepper to taste (and if necessary - I didn't add salt since there was already some in the tapenade). Set aside.

Heat a non-stick skillet over medium-high heat. Rub oil, salt and pepper on each side of your tuna steak and toss on the skillet. I like my tuna steaks medium-rare, so I only cooked about 2-3 minutes per side. Let the steak cool for just a minute before slicing. 

Add the tuna slices over a bed of arugula and top with the olive tapenade. Voila - seriously delicious meal in under 10 minutes.

Bon chappétit!

spinach salad w/ fish & balsamic honey dressing

So I know a lot of my recipes have an emphasis on red meat and carbs (I can't help it!) However, every once in awhile I like to kick back with some fish and leafy greens. The recipe below is for an awesome little salad that only uses one pan - great taste AND easy clean-up. It doesn't get better than that. Here's what you'll need:

• 1 lb. white fish fillets (I used tilapia)
• 4 cups of baby spinach leaves
• 1 medium onion, cut into thin wedges
• 3 tablespoon of olive oil
• 1 medium red or yellow sweet pepper, cut into thin strips
• 2 tablespoons of balsamic vinegar
• 1 tablespoons of honey

Rinse the fish and pat dry with a paper towel. Then cut the fish into 4 serving-sized pieces and set aside. Place the spinach in a large bowl and set aside. In a large skillet, cook the onion in 1 tablespoon of the oil over medium heat for 5-6 minutes, or until tender and slightly golden. Add the sweet pepper, cook and stir 1 minute more. Remove from heat. Stir the onion mixture into spinach; transfer to a serving platter and set aside.

Meanwhile, sprinkle the fish fillets with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. In same large skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the fish and cook for 4 minutes. Carefully turn fish. Reduce the heat to medium; cook 3 minutes more or until fish flakes easily when tested with a fork. Place the fish fillets on top of wilted spinach and cover to keep warm.

In a small bowl, stir together the balsamic vinegar and honey. Add to the same large skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon the balsamic vinaigrette over the fish and spinach. Makes 2-4 salads, depending on the appetites at hand.

Bon chappétit!

halibut w/ bell peppers & soy-ginger dressing

I love a good 20/20 experience, and I'm not just talking about the new JT album (which I also love, for the record. Except for that song about Jessica Biel being a drug dealer. That's odd. Catchy, but odd). No, my 20/20 experience is a meal that's under $20 and 20 minutes. If it's great tasting (and this one is!), then it just doesn't get any better. Here's what you'll need:

• 1 skin-on halibut fillet, rinsed and patted dry
• Assorted bell peppers, seeded and cut lengthwise into long, thin strips (My local market sells an assorted, pre-cut bunch for ~$2.)
• 1 medium onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 teaspoons soy sauce
• Juice of one large orange (about 1/4 cup)
• 1 tablespoon finely grated orange zest

red snapper w/ thyme, tomatoes & olives

Long time! It's been a long, long while. As I think I've said before, and I'm sure I'll say again, after 130 or so recipes, you just run out of new ideas! Plus, I've just been going back through and making the past recipes I've loved. Be sure to follow me on Facebook, as I post updates to old recipes and share photos more regularly. Anyways, to the recipe! PS. This is best over rice. Here's what you'll need:

• 3 large plum tomatoes or a bunch of cherry tomatoes, coarsely chopped 
• 1 shallot, chopped 
• 2 teaspoons chopped fresh thyme (I used lemon thyme, any ol' thyme will do) 
• 3 tablespoons olive oil 
• 2 6-7 ounce red snapper fillets 
• 10 kalamata olives, pitted, halved 

tilapia piccata w/ snap peas

It's been awhile since I've made a good, new fish recipe. Everytime I'm hungry for some tasty fish, I resort back to the dijon mustard salmon recipe from awhile back. It's delicious, but every now and then you need to try something new. Tonight I tried a new tilapia recipe, it was very subtle, but the snap peas really made it light and fresh. And it took all of 25 minutes, start to finish. Here's what you'll need:

• 1 tilapia fillet
• 1 teaspoon salt, divided
• 2 tablespoons cup fresh lemon juice
• 1 teaspoon capers
• 6 ounces snap peas
• 1 red potato, cubed pieces
• 1 tablespoon butter
• 2 tablespoons white wine

jamaican jerk salmon w/ mango pineapple salsa

Salmon has been a pretty consistent staple on the blog, usually incorporating dijon mustard for some odd reason (not really that odd, I just like it). However, on occasion I like to branch out, try something new. I felt comfortable with this, as even though I've never cooked with a jerk rub (ha!) before, I have served my salmon with a variation of the mango salsa, so it wasn't THAT much of a stretch. Still, it turned out to be really great, especially with the weather (occasionally) turning warmer - the bit of kick and the citrus flavors felt like a giant step into Spring. Here's what you'll need:

• 1 mango, peeled and diced
• 1/4 pineapple, cored and diced
• 1/2 cup rinsed and drained canned black beans
• 1/4 cup finely chopped red onion
• 1 teaspoon fresh cilantro, chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• Salmon fillets (5 ounces each), skin on
• 1 teaspoon olive oil

salmon w/ brown sugar glaze

If you follow the blog regularly, you may have noticed some patterns developing. One of which is my growing obsession with dishes that combine salmon and dijon mustard (you can see past recipes here and here). I recently tried another one that was even more simple than most recipes on the site (which is really saying something) and quite delicious. Here's what you'll need:

• Salmon filets
• 2 parts brown sugar
• 1 part dijon mustard
• Salt and pepper to taste

Begin by preheating your oven to 400 degrees. Next prep the glaze by mixing the brown sugar and mustard in a bowl. For one salmon filet, I did 2 teaspoons sugar and 1 teaspoon mustard. Mash it all together and let it sit for 2 minutes (it'll become nice and glaze-like while it hangs out over there).

Lightly salt and pepper your salmon and place it on a piece of tinfoil. Spread the glaze generously over top, then loosely tent the foil over the salmon. Bake in the oven for about 12 minutes covered, and another 3 or so uncovered (or until salmon flakes easily with a fork).

Presto, dunzo, you're ready to eat.

Bon chappétit!

tilapia w/ prosciutto & sage

Tonight was another one of those great little meals that was complete - start to finish - in under 20 minutes. And delicious to boot! It also only took 3 ingredients (plus oil and pepper). Bliss. Here's what you'll need:

• Tilapia fillets
• Prosciutto (2 paper-thin slices per fillet)
• Sage
• Olive oil
• Pepper

Begin by cutting the fillet in half and patting each half dry. Sprinkle with a little pepper - not salt needed due to the prosciutto. Tear off a few leaves of sage and hold them against the tilapia with one hand. With the other, wrap a couple slices of prosciutto around the fillet, securing the sage. The prosciutto should hold itself together pretty nicely.

Heat a couple tablespoons of oil in a non-stick skillet and heat over medium-high heat. Place the tilapia in the skillet (prosciutto seam side down) and cook for about 3-4 minutes per side, depending on the size of your fillet.

Remove and serve. Really simple flavor combinations for a great weeknight meal.

Bon chappétit!

salmon w/ mango salsa

You know how sometimes you feel super lazy and in the mood to just grab carryout. But then you convince yourself to shut up and cook. Sometimes it's disastrous, and sometimes it's glorious. Tonight was the latter. Absolutely glorious. Better yet, it took less than 15 minutes total to make. Here's what you'll need:

• Salmon filets
• 2 tablespoons olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 sprig fresh cilantro, chopped
• 2 mangos, diced

I decided to broil the salmon for this one. I just laid it on a piece of tin foil, put a little oil, salt and pepper and place it under the broiler for about 10-12 minutes, or until it flakes easily with a fork.

While that's going, start sautéing the onion in olive oil in a medium non-stick skillet over medium heat until it starts to soften and turn brown. Next, add in the garlic, tomatoes and cilantro. Cook for just a couple minutes and then remove from heat and add in the mango. Let this warm in the pan for a few minutes more while the salmon finishes broiling.

Once everything's ready, simply serve the salmon with the mango salsa over top and enjoy.

Bon chappétit!

tuna & arugula pasta

While the temperatures are consistently in the 90s these days, I'm finding it harder and harder to spend very much time in my windowless, A/C-less kitchen. I'm also getting tired of takeout options. So I've now moved on to the absolute quickest meals I can make (I'll also be trying my first ceviche soon).  This pasta dish was a big staple back in college when I used to cook regularly for a few friends (yo Hallie! yo Lee!)  It's one of the quickest ones I know (because I use jarred sauce - deal with it).  Here's what you'll need:

• 1 can of tuna (in oil)
• Pasta sauce (I usually go for a tomato basil)
• A handful of arugula
• Pasta of your choice
• Salt and pepper to taste

Boil the pasta per box directions.  Toss some sauce and the arugula into a pot to heat (I find about 1/3 of a jar - yes, jar - is about one dish).  The arugula makes this dish.  Don't be afraid to use a lot - it will wilt down to nothing.  Add the tuna (drained) and salt and pepper to taste (I usually like mine pretty spicy).  Combine all ingredients when done and voila! Super easy tuna pasta: it's better than it sounds.

salmon w/ blueberry dijon sauce

I love when you come across a dish that combines two (or more) things you'd never expect to go well together. Awhile back, you could've told me that salmon and dijon mustard went well together, and I'd have called you crazy. However, if you've been following the blog, you'll see I've come to love it. Well my newfound friend over at Inexpensive Eating had one that pushed me one step further, one that looked too good to pass up: dijon mustard AND blueberries! Yes, it's amazing. Here's what you'll need:

• Salmon filets
• 1 small shallot, minced
• 2 tablespoons olive oil
• 1 cup blueberries
• 1 tablespoon parsley, chopped
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• Splash of red wine
• 1 tablespoon butter
• Salt and pepper to taste

Begin by preheating your oven to 400 degrees. I baked my salmon for 15 minutes covered, 5 uncovered. You could also grill it, should you be so lucky to have a grill to utilize (I don't - boo!)

Meanwhile, start your sauce by sautéing the shallots in the olive oil in a medium non-stick pan over medium heat for just a minute or two. Then, add in the blueberries and continue sautéing for a few more minutes, until the blueberries start to open up and get saucy. Next, add in your parsley, honey, dijon mustard and a dash of salt and pepper. Simmer this until it reduces by about half. Once you're there, remove from heat and mix in the butter. Allow this to cool off while your salmon finishes.

Once the salmon is done, simply serve topped with the blueberry sauce. I couldn't believe that I'd never seen blueberries and dijon mixed before - they go together amazingly well. Definitely give it a try while blueberries are in season.

Bon chappétit!

Blueberry

phyllo-wrapped halibut w/ lemon scallion sauce

I've been seeing recipes like this for awhile now. Phyllo-wrapped this, phyllo-wrapped that. I have fond memories of spanakopita and it's phyllo-wrapped deliciousness from back in my days of waiting banquet tables. So I figured a meal centered around something phyllo-wrapped was worth a shot. It surely paid off - this was delicious. I think halibut is quickly becoming my favorite fish (sorry salmon). Here's what you'll need:

• 2 tablespoons melted butter
• 4 sheets phyllo dough
• 2 (6 ounce) halibut fillets
• Salt and pepper to taste
• 2 teaspoons chopped fresh dill
• 3 tablespoons lemon juice (or about 1 lemon, squeezed)
• 1/2 cup whipping cream
• 2 green onions*, finely chopped

Begin by preheating your oven to 400 degrees. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half. They should be about a 1" wider than your halibut fillets.

A note on these "sheets of phyllo dough": they're totally thin. Like, beyond paper thin. And apparently they have to thaw out before you use them (they come frozen). Just make sure you account for this ahead of time.

Season the halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet (kind of like I see people rolling burritos - sides in first, then roll down the length).

Place your rolled fillet on a baking sheet, and lightly brush the top with butter. Repeat with remaining fillet.

Bake in the preheated oven until pastry is puffed and golden brown. I put mine in for about 15 minutes covered, and then another 3-5 minutes to get it nice and crispy brown on top.

Meanwhile, while those are baking, bring the lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated, then reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat, about 10 minutes. Stir in green onions, and season with salt and pepper, and serve this over the halibut.

I have to say, while this was baking, for some reason I really started to have doubts. I thought it was a waste of time and I was going to end up running down the street for a replacement dinner. Thankfully, I was totally wrong. The mix of flavors (the lemon with the cream and the dill) along with the play on texture (creamy sauce, crispy dough, flakey fish) was incredibly delightful. Definitely give it a try.

Bon chappétit!

*Did you know that green onions and scallions are the same thing? Well I didn't. Lesson learned for the day.

halibut fishsticks

Sometimes you're starving and simply nothing sounds good - especially when you're writing a blog and trying to come up with new and interesting things all the time. It can really start to wear on the fun of cooking and eating. Last night seemed to be heading that direction until, through the magic of great food, a dish as simple as fishsticks turned my night around. I'd never considered making homemade fishsticks, and honestly, didn't think they could get much better than the frozen kind (a secret guilty pleasure of mine). I really should have, years ago, because these puppies were incredible. Here's what you'll need:

• 1 1/4 cups panko breadcrumbs
• 2 large eggs
• 1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3 x 3/4-inch strips
• 3 tablespoons olive oil

Begin by spreading the breadcrumbs on a shallow dish and lightly beating the eggs in a bowl. Heat the oil for a minute or two in a non-stick skillet over medium-high heat. Dip each fish slice in the egg, then coat liberally in the breadcrumbs and toss into the skillet. Fry each side for about 2-3 minutes. They probably took less than 5 minutes total to turn a fantastic, crispy, golden brown.

I know I said it above, but it's worth repeating. These were incredibly fantastic, and super quick to boot. Great for summer cooking.

Bon chappétit!

dijon salmon w/ tarragon

Tonight was one of those nights where I really had no idea what I wanted to eat. I was definitely hungry, but nothing was really jumping out at me. As I often find helpful in these situations, I started rummaging through the fridge, and came across dijon mustard. I love dijon mustard, and remembered that I'd saved a recipe for dijon-coated salmon, so I decided that was as good an option as any. Boy am I glad I did. This turned out to be one of the simplest meals I've made yet (which says a lot coming from me) and REALLY packed a flavorful punch. Here's what you'll need:

• Salmon filets (w/skin)
• Dijon mustard
• Sliced red onion
• Minced garlic
• Fresh tarragon, finely chopped
• Salt and pepper to taste

Preheat your oven* to 400 degrees. Place the salmon skin down on a piece of tin foil (on top of a cookie sheet or shallow baking dish).  Give the top layer a thin coating of dijon mustard evenly all over. Sprinkle the garlic, onion and tarragon over top. Place another piece of tin foil over top to cover loosely. 

I baked the salmon for 15 minutes, then uncovered for another 5 minutes. Mind you, I had a pretty sizable piece, so yours may take a few minutes less, depending. That's literally it. I removed and ate immediately and I couldn't believe how great the flavors combined. Definitely a great dish for summer.

Bon chappétit!

*It came up in conversation earlier today, and I now feel like I should note it here: I do all of my baking in a toaster oven. Yes, a toaster oven. With the exception of meals cooked outside my apartment, I never actually use a real oven. I've made everything from quickly baked fish (as above) to pot roasts and lasagnas that go for hours. In my experience, if you are using a conventional oven (as I assume most of you are), you probably just need to cook you items a few minutes longer. If you have any questions, feel free to give me a shout.

salmon w/ brown sugar & bourbon glaze

Tonight I decided to get a little crunk with my salmon and try out a recipe that included bourbon. I will say to those out there that are weary about putting hard liquor in their dinner - the bourbon cooked off pretty quickly. It really just left a hint of flavor, which was quite nice. Here's what you'll need:

• 4 tablespoons butter or margarine
• 1/2 cup dark brown sugar
• Salmon steaks
• 1/3 cup bourbon whiskey

Begin by melting the butter in a large heavy skillet over medium heat. Stir in brown sugar. Be sure to use the dark brown sugar. I actually used the lighter, granulated sugar and had to start over.  Word to the wise.

Next, place your salmon fillet(s) on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn over the salmon, and pour the bourbon around the fillet(s). Continue cooking for another 5 minutes, or until fish flakes easily with a fork. Plate the fish, and then spoon glaze over the salmon. It will seem a bit runny for a glaze at first, but it thickens pretty quickly once it's out of the pan. It also got all over my asparagus and potatoes, giving them some nice flavor as well. Definitely try this one if you're in a pinch - over and done with in under 15 minutes.

Bon chappétit!

citrus tilapia

I decided to spice it up for spring and bring some fresh citrus flavors to the table tonight. I found a recipe for citrus tilapia using fresh lemons and organges that was quick, easy and delicious! Here's what you'll need:

• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1/2 pound tilapia fillets
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup freshly squeezed orange juice
• 1 lemon, zested and juiced
• 1/2 teaspoon grated fresh ginger

Begin by combining the flour (I used whole wheat) with some salt and pepper. Lightly dredge the tilapia fillet through the flour, coating all over. Next, heat the oil and butter in a saucepan over medium heat. Once the butter's meltd, add the tilapia. Cook each side for about 3 miuntes.

NOTE: Be careful when flipping over the tilapia - I accidentally splattered hot oil all over myself. Don't get too worried though: my face was unharmed :)

Once you've cooked both sides, remove the fish and pour the mixture of lemon, lemon zest, orange juice and grated ginger in. Let these simmer and reduce for just a minute or two, then add the tilapia back in to absorb the flavors for an additional minute.

Transfer to a dish, pouring the citrus flavors over top, and you have yourself an incredibly flavorful dish that's ready, start to finish, in under 20 minutes.

Bon chappétit!

chilean sea bass w/ honeyed apples

My local market had fresh Chilean sea bass out this evening, something I've never tried to make on my own. I decided to pick it up and give it a whirl. I found a recipe online that was a quick and easy fry, topping the fish with honeyed apples. Not only did it sound oddly fantastic (fish and apples - who knew?!), but I already had all of the ingredients. Here's what you'll need:

• Chilean sea bass filet (1/2 lb. each)
• Apples, cut into thin wedges (2 if you're making more than 2 filets)
• 2 tablespoons margarine or butter, divided
• A dollop of olive oil
• Another dollop of honey
• 1/4 cup all-purpose flour
• Salt and pepper
• 1 cup dried bread crumbs (I used Italian style, as always)
• 1 egg, beaten (again, 2 if you're making more than 2 filets)

Begin by melting one tablespoon of butter in a non-stick pan over medium-high heat. Fry the apples until tender, then reduce your heat to low. Drizzle the honey over the apples (I gave it a few good squeezes) and keep warm.

While that's happening, dredge the filet(s) through the flour (mixed with a dash of salt and pepper). Then dip in egg, and cover in breadcrumbs. Melt the other tablespoon of butter along with a dollop of oil in another non-stick pan over medium-high heat. Combining the oil and butter together will allow you to cook at a higher heat with butter (butter alone would likely burn). Place the breaded filet(s) in the skillet, cooking each side for about 3-4 minutes, or until the fish flakes easily with a fork and the breading is a nice, golden brown.

Transfer the fish to a dish and top with the honeyed apples. It's a very unexpected combination of flavors that REALLY pays off. Definitely a quick and easy way to impress. I highly recommend it.

Bon chappétit!

asian salmon (updated)

Here's another one that's so easy it's insane. I got this one from my mom. It's a simply amazing way to make salmon. I've made it for a few people now, and everyone always raves (and it's a definite go-to for Dan and I when we're looking for a classic Sunday dish). Here's what you'll need:

• 4 skinless salmon fillets
• 1 tablespoon olive oil
• 1 garlic clove, pressed or minced
• 1 tablespoon grated fresh ginger root
• 1 teaspoon soy sauce
• 1 teaspoon maple syrup*
• 2 green onions, chopped

Place the salmon in a pie plate or shallow dish. Combine remaining ingredients and mix well.

Note: If you haven't figured it out by now, all measurements are usually approximate. The ones above are what my mom passed down; however, I tend to go overboard and almost double everything. No harm, no foul.

Pour marinade over salmon; let stand at least 15-20 min. Heat a ridged grill pan over medium heat until hot. If you don't have a grill pan, a regular sauté pan (or better yet, and actual grill) will totally suffice. Add the salmon, discarding marinade; cook 3-4 minutes per side or until salmon is opaque and firm to the touch.

A trick my old roommate taught me was to always by the salmon with the skin on. Cook the first few minutes with the skin up. This way, when you flip it over, if you burn the fish at all it's totally OK, because you just burn the skin and not the meat. It never fails, trust me.

*So a couple people have now asked if I use regular maple syrup (ala Aunt Jemima) or more expensive versions.  I don't believe I've ever used a low-end syrup.  Last time I used syrup that a previous co-worker had brought back as a gift from Vermont (hey Linds!) and I found that to be the best yet.