My two favorite ways to prepare Tilapia are breaded and fried for fish tacos or on the grill. When I grill it, I make little foil “dishes” to keep it from drying out or making a mess.

By the way, grilling is the perfect preparation if you’ve got a family who complains about the smell when fish is on the menu and in the oven.

Tilapia are a freshwater fish with low levels of mercury. The low levels are attributed to it’s vegetarian diet – it does not eat other mercury-carrying fish.

If you are looking for inspiration, here are some recipe links:

*All Recipes.com

*Tilapia Recipes.net

*Food Network.com

Image credit: Sxc.hu

Post from: Blisstree

Try Tilapia

Makes 4 Servings

Recipe developed by Chef Adam Perry Lang, Daisy May’s BBQ in New York City for the California Tree Fruit Agreement

Ingredients

Olive Oil / Chive Drizzle

• 1/2 cup extra-virgin olive oil
• Juice from 1 lemon
• 1 inch cube lemon flesh, skin and pith removed
• 1/2 cup snipped chives
• 1 shallot, minced

Fish Marinade

• 1 cup mirin
• 1/2 cup white wine
• 2 1/2 cups miso paste
• 1/2 cup water
• 1 1/2 cups sugar
• 1 tablespoon ancho chile powder
• 1 teaspoon chipotle chile powder

Charred Onions

• 3 medium red onions
• Splash red wine vinegar
• Extra-virgin olive oil
• Salt and pepper to taste

Grilled Fish

• 4 (8-oz.) black cod fillets
• 1/4 cup canola oil
• 1/2 cup peach preserves
• 1/4 cup water

Nectarine Salad

• 6 medium California nectarines, peeled and pitted and sliced
• 24 small round red radishes, quartered
• 1/2 cup Italian parsley leaves
• 1 cup baby arugula
• Juice from 1 lemon
• 2 tablespoons extra-virgin olive oil
• Chopped chives (garnish)

Directions

Whisk together olive oil/chive drizzle ingredients and set aside. To prepare fish marinade, cook mirin and wine in a small saucepan over medium heat until reduced by half; stir in miso paste and water with a wooden spoon until dissolved. Increase heat to high and add sugar. Cook, stirring constantly, until sugar is dissolved. Add chile powders and let cool completely. Place fish and marinade in a glass dish; cover and refrigerate for several hours or overnight.

Just before cooking fish, peel onions, leaving the base intact; cut each into 6 wedges. Lightly toss with vinegar and oil in a medium bowl and season with salt and pepper. Grill over high heat and cook until nicely charred; place back in bowl and cover with plastic wrap. Let stand for 10 minutes to soften; set aside. Remove fish from marinade and blot dry with paper towels. Coat with oil and cook on a well-cleaned and oiled grill over medium heat until well-marked and tender on one side. Transfer to a piece of heavy-duty foil placed over indirect heat. Cook for about 13 minutes.

While fish is cooking, stir together preserves and water and press through a fine-mesh sieve; brush mixture over fish and cook for 2 minutes more. Brush peach preserve mixture over nectarine slices and grill until well-marked and tender.

To serve, toss all salad ingredients together in a large bowl with grilled onions and nectarines. Place equal amounts onto 4 serving plates and top with fish. Drizzle with olive oil/chive mixture and sprinkle with chives.

Photo: © Courtesy of the California Fruit Agreement

Post from: Blisstree

Miso-Glazed Cod With Nectarine Salad

Seared Scallop and Quinoa Salad

Ingredients

12 large sea scallops
3 cups cooked Quinoa
½ garlic clove, minced
1 medium cucumber, peeled, diced
1 medium tomato, diced
2 tbs red onion, diced
2 tbs fresh basil, chopped
1 tbs extra virgin olive oil
Juice of ½ lemon
Salt & pepper to taste

Directions

Spray a large sauté pan with pan release and heat over medium high flames. Season scallops, on all sides with salt and pepper. Place scallops in hot pan, do not move. Allow scallops to cook without moving or shaking pan for 2 ½ minutes. You will see the edges turn a deep golden brown. Using tongs carefully flip each scallop individually and cook for an additional 2 to 3 minutes or until center of scallop is opaque. Mix remaining ingredients in a non-reactive bowl and season with salt and pepper to taste. Place about 1 cup of quinoa salad onto center of plate, top with 3 cooked scallops and garnish with a sprig of basil. Serves 6

Asian Tuna and Spinach Salad

For Marinade:
½ cup tamari soy sauce
¼ cup rice wine vinegar
2 tbs sesame seeds
1 tbs fresh ginger, minced
1 tsp fresh garlic, minced
½ tsp red pepper flake (optional)

Combine and set aside

For Salad:
2 ¼ lbs fresh tuna steak
1 lb fresh baby spinach
36 grapefruit segments
3 tsp sunflower kernels
¼ cup red onion, julienne

Pre-heat oven to 450 degrees. Reserve ¼ cup of marinade for dressing. Place tuna steaks in shallow container and cover with marinade. Allow fish to marinade for 10 minutes. Place fish on Teflon baking pan and bake to desired temperature. Remove from oven and allow to rest for 2 minutes. Place reserved marinade in small mixing bowl and whisk in ¼ cup extra virgin olive oil. Toss remaining ingredients in large bowl and dress. Distribute salad evenly over six salad plates. Slice rested tuna and fan over salad. Serves 6

Special thanks to Chef Owen Tilley and High Liner for permission to reprint each recipe.

Image: sxc.hu

Post from: Blisstree

2 Healthy Seafood Salad Recipes

Post from: Blisstree

Tilapia with Tomato Caper Sauce

Spanish Garlic Shrimp with Sherry

Serve these succulent shrimp piping hot as a light entrée with rice or at room temperature as part of an array of tapas, with lots of crusty bread for dipping in the delectable juices. For traditional Spanish flavoring, in place of the paprika use pimentón, a smoked and dried pepper powder. To preserve its color and vibrant flavor, all paprika should be stored in a cool, dark place for no longer than 6 months.

Makes 4 servings

2 tablespoons olive oil
1/2 cup coarsely chopped onion
6 garlic cloves, thinly sliced
12 ounces medium (26 to 30 count) shrimp, peeled and deveined
1/2 teaspoon paprika or Spanish pimentón
1/4 teaspoon ground cumin
1/3 cup dry sherry
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes or to taste
Salt to taste
Finely chopped fresh flat-leaf parsley for garnish

Heat the oil in a large sauté pan over medium heat. Add the onion and garlic; cook, stirring constantly, for 15 seconds.

Add the shrimp, paprika, and cumin; cook, stirring constantly, for 1 minute. Stir in the sherry, lemon juice, red pepper flakes, and salt. Continue to stir for 1 minute or until the shrimp turn pink.

Transfer the shrimp and all juices to a serving dish or shallow bowls and garnish with parsley.

^{(recipe and image courtesy of the Lisa Ekus Group)}

Post from: Blisstree

Spanish Garlic Shrimp with Sherry

It’s zucchini time in the Midwest and Northeast and if you are looking for ideas on how to serve these omnipresent green-colored squash, we have ideas:

1. Cut them into 1/2″ x 3″ spears and eat raw.
2. Make zucchini muffins
3. Grate zucchini in your salad
4. Grill them.
5. Make zucchini bread
6. Use in a vegetable stir-fry
7. Make stuffed zucchini
8. Create ratatouille
9. Bake in vegetable lasagna
10. Serve baked zucchini with tomatoes
11. Freeze them
12. Cut into spears and use as garnish in Bloody Mary cocktails
13. Pickle them
14. Serve in marinated zucchini salad
15. Make gagutz
16. Add them to vegetable soup
17. Make zucchini-lemon sorbet (just ’cause it sounded so intriguing)
18. Make Grilled fish with zucchini and eggplant (a la Rachel Ray)
19. Bake into zucchini chips (go to the bottom of the page on this link)
20. Create Cajun oven-fried zucchini
21. Donate some to your local food pantry for the hungry.

If you are looking for ways to serve tomatoes from your garden, see our 20 things to do with all of those tomatoes.

^{(photo © newscom)}

Post from: Blisstree

21 Ways to Use Zucchini

Below is a recipe from Eat, Drink, or Die for Alaskan Halibut with Baby Leeks. If you’re trying to impress your spouse or are looking for an easy an basically healthy dinner party entree, this one’s a winner. It’s tasty and easy, too. In the Midwest, we have Atlantic halibut rather than Alaskan. Both work well.

Tomorrow, we’ll be talking about 20 ways to use those zucchini from your garden.

Post from: Blisstree

Halibut with Baby Leeks

Nicoise Salad (salad in the style of Nice, France) is one of my favorite summertime dishes. It makes use of summer’s fresh produce; it’s healthy; and it’s cool and refreshing on a hot sultry day. You can vary the recipe somewhat to suit your family’s tastes and to accomodate what’s fresh at the market, but this is my favorite variation:

Nicoise Salad

• Romaine lettuce
• Hardboiled eggs, cut in 1/8s
• Cherry tomatoes or small, vine-ripe tomatoes, cut in wedges
• Boiled new potatoes
• Black olives, ideally Nicoise olives (they are the tiny, black olives available in jars)
• Canned tuna packed in water, drained and flaked (You can also use fresh, grilled tuna in pieces)
• Capers
• One or two anchovy filets
• Green beans, steamed and cooled

Assemble the ingredients over a bed of lettuce. Traditionally, this is a composed salad. (that’s where the ingredients are artisically presented in individually sections rather than all mixed together.) Drizzle with Mustard Vinaigrette (see recipe below). Serve with crusty, whole grain bread and a glass of Sauvignon Blanc.

Sandy’s Mustard Vinaigrette

• 6 Tbsp. good quality Olive Oil
• 2 Tbsp. white wine vinegar
• Fresh thyme sprigs, finely chopped
• Fresh flat-leaf parsley, finely chopped
• 1 tsp. Dijon mustard
• Freshly ground white pepper

Top all ingredients in a glass jar. Screw on lid and shake until the dressing is emulsified (thickens), about 20-30 seconds.

^{(photo © Newscom)}

Post from: Blisstree

Nicoise Salad

Grilled Mahimahi with Peach and Pink Grapefruit Relish
(Recipe on page 279 of Cooking Light Complete Cookbook)
Prep: 20 min. • Cook: 11 min.

1⁄3 cup rice vinegar
2 tablespoons brown sugar
1⁄2 cup finely chopped red onion
2 1⁄2 cups chopped peeled ripe peaches (about 11⁄2 pounds)
1 1⁄2 cups pink grapefruit sections (about 2 large grapefruit)
1⁄2 cup small mint leaves
3⁄4 teaspoon salt, divided
1⁄2 teaspoon pepper, divided
6 (6-ounce) mahimahi or other firm white fish fillets (about 3⁄4 inch thick)
Cooking spray

1. Prepare grill.
2. Place vinegar and sugar in a small saucepan; bring to a boil. Remove from heat. Place onion in a large bowl. Pour vinegar mixture over onion, tossing to coat; cool. Add peaches, grapefruit, mint, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper to onion; toss gently.
3. Sprinkle fish with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 fillet and about 2⁄3 cup relish).

Nutrition information:

CALORIES 226 (5% from fat); FAT 1.4g (sat 0.4g, mono 0.3g, poly 0.4g); PROTEIN 32.8g; CARB 19.3g; FIBER 3.1g; CHOL 124mg; IRON 3.2mg; SODIUM 448mg; CALC 63mg

Check out the Robust Cooking review of the Cooking Light Complete Cookbook.

You can purchase the Cooking Light Complete Cookbook at Amazon for $22.72.

Image courtesy of Cooking Light

Technorati Tags: healthy cooking,cooking light Complete Cookbook,grilled fish,grilled mahimahi recipe,summer cooking,Grilled mahimahi with relish

Post from: Blisstree

Grilled Mahimahi with Peach and Pink Grapefruit Relish

Grilled shrimp is one of my favorite summer dishes. The people at Cabot Creamery, the Vermont cheese co-op and maker of the “World’s Best Cheddar,” are kind enough to share this recipe for Grilled Shrimp Salad. It’s a refreshing and light summertime dish.

Grilled Shrimp Salad with Orange-Mint Dressing

1 1/4 pounds large fresh shrimp, peeled and deveined
1 tablespoon plus 3 tablespoons olive oil
4-5 (10-inch) metal or bamboo skewers (soak the bamboo for at least an hour before using)
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
3 tablespoons sherry vinegar
3 tablespoons honey
3 tablespoons chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups mesclun mix, baby arugula, torn frisee (French curly endive) or
other greens
2 large vine-ripened tomatoes, cored and diced
1 cup garlic-flavored croutons
1 cup grated Cabot Monterey Jack or Mild Cheddar

1. Prepare hot fire in charcoal grill or preheat gas grill to high.
2. In medium bowl, toss shrimp with 1 tablespoon oil. Thread shrimp on
skewers. Place directly over heat and cook until pink, about 2 minutes
per side. Remove from heat; slide shrimp off skewers onto plate.
3. In small bowl, whisk together orange juice and zest, vinegar, remaining
3 tablespoons oil, honey, mint, salt and pepper.
4. Divide greens among 4 plates. Top with tomatoes, croutons and shrimp.
Drizzle each with one fourth of dressing. Top with cheese.

Makes 4 servings

^{(photo © Newscom)}

Post from: Blisstree

Grilled Shrimp Salad with Orange-Mint Dressing