Sunday, August 8, 2010

Tilapia with a Puttanesca Relish over Parmesan Orzo

  • 4 tilapia filets (or any white fish)
  • 1 cup orzo
  • 1 1/2 cups chicken broth
  • 1/4 cup white wine
  • 1 pint grape tomatoes, quartered
  • 10 Kalamata olives, pitted and sliced
  • 1/4 cup capers, drained
  • 3 T shredded Parmesan cheese
  • 2 cloves garlic
  • 1 T crushed red pepper
  • 1 T basil
  • Salt and pepper
In a medium saucepan, bring chicken broth, wine, and orzo to a boil; cover, turn heat to low, and simmer until orzo is tender. Add Parmesan and cracked black pepper.

In a medium bowl, combine tomatoes, olives, and capers.

Saute garlic and crushed red pepper until fragrant; add tomato mixture to pan and heat through.

Season fish filets with Old Bay and pepper; place a dot of butter on top so the fish don't dry out. Bake at 350 degrees until it flakes.

Top orzo with fish and salsa.

*Recipe adapted from Fitness Magazine

Tuesday, July 27, 2010

Black Bean, Avocado, Cucumber, and Tomato Salsa

  • 1 cucumber, peeled and diced
  • 2 medium tomatoes, diced
  • 2 avocados, diced
  • 1 15-oz can black beans, rinsed and drained
  • 2 T red onion, minced
  • 1 handful cilantro, minced
  • 2 limes, juice of
  • Lots of cayenne
Chop everything and refrigerate until ready to serve.

*Recipe adapted, courtesy of Gina

Shrimp Curry

  • 1 tsp sesame oil
  • 1 T minced ginger
  • 4 cloves garlic
  • 1 c chopped red bell pepper
  • 1 c chopped scallions
  • 1 tsp curry powder
  • 4 tsp red curry paste
  • 1/2 tsp ground cumin
  • 4 tsp soy sauce
  • 1 T brown sugar
  • 2 tsp fish sauce
  • 1 14-oz can coconut milk
  • 1/4 c chopped cilantro
  • 1 lb shrimp
  • Salt
  • Cooking spray
Heat 1/2 tsp oil in a large skillet over medium heat; add ginger and garlic and cook for one minute.

Add pepper and scallions and cook for one minute; stir in curry powder, curry paste, and cumin and cook for one minute.

Add soy sauce, sugar, fish sauce, and coconut milk; simmer.

Remove from heat and stir in cilantro; add shrimp and coat with sauce.

Serve over jasmine rice.

*Recipe adapted, courtesy of Gina

Monday, July 26, 2010

Bang Bang Shrimp

  • 1 lb shrimp
  • Lots of oil
  • Corn starch
  • Mayonnaise
  • Sweet chili sauce
  • Sriracha sauce
  • Lettuce
  • Scallions
Mix the mayonnaise, sweet chili sauce, and sriracha sauce together to taste - we like spicy.

Dredge the shrimp in corn starch and deep fat fry until crispy.

Cover cooked shrimp in sauce mixture.

Serve over a bed of lettuce and top with chopped scallions.

Monday, July 19, 2010

Balsamic Salad with Vine Sweet Mini Peppers

  • Romaine lettuce
  • Vine sweet mini peppers, sliced
  • Cheese crumbles
  • Restaurant-style croutons
  • Balsamic vinaigrette
Top lettuce with sliced peppers, cheese crumbles, croutons, and small serving of balsamic vinaigrette.

Fresh Watermelon

  • Watermelon
  • Salt
Cube a watermelon and season with salt.

(Sounds obvious, yes - but it's delicious.)

Calypso Tilapia

  • 4 6-oz tilapia filets
  • 1 c white onion, julienned
  • 1 c poblano chili pepper, julienned
  • 3/4 c red bell pepper, julienned
  • 3 cloves garlic, minced
  • 2 T olive oil
  • 1 T butter
  • 4 tsp jerk seasoning
  • 4 T cilantro, chopped
  • 4 orange slices, unpeeled
Saute onion, peppers and garlic in oil and butter.

Arrange each filet on a square of aluminum foil; season each with 1 tsp jerk seasoning, 1/2 c onion mixture, and 1 T cilantro; top with one orange slice.

Fold aluminum foil around filet and seal into a pouch.

Cook filets at 375 degrees for 10 minutes.

*Recipe courtesy of University of Arizona