Tag Archives: fish

Easy Sardine Salad – The Whole Foods Kosher Kitchen (Giveaway!)

A while back, Skyhorse Publishing contacted me about a book to review. The publicist told me that a great majority of the recipes in the book were naturally gluten-free, but were also approachable to any guest at the dinner table. Her recommendation and the title of the book drew me in. The Whole Foods Kosher Kitchen – Glorious Meals Pure and Simple, by Levana Kirschenbaum. The majority of my cooking is 100% whole foods, so this sounded like a perfect addition to my cookbook collection (which currently has outgrown all available bookshelf space, and is now occupying some pantry shelf space, as well as space above my kitchen cabinets, and there are more without a home right now. I may have a problem…). I readily agreed to review the book, and asked for some additional copies to share with you all in a giveaway. Of course, they agreed!  

This book was just as was described to me. There are countless delicious, mouth-watering, healthy recipes made from real, whole food ingredients in this book. Homemade harissa? Curried apple kale soup? Moroccan turkey patties in lemon sauce? Just hearing those recipes makes me hungry. I currently have about a dozen recipes bookmarked in this book to make. But late one evening, when I was on my own for dinner, I decided to whip up a super-easy recipe for sardine salad.

Sardines, you ask? Aren’t those the gross little canned whole fishes? Okay, before you click away, hear me out. To many, sardines are a bit off-putting. I understand that. But they sure pack a nutritional punch. For people like me who can’t consume dairy, there aren’t many calcium-rich foods out there. But sardines are an exception. They pack nearly half of the daily requirement of calcium, thanks to those tiny edible bones. They’re also a great source of protein and omega-3s. For the price (a can of sardines costs about a dollar), they are one of those “must-have” budget foods in your pantry. If you’re skeptical about the taste, this salad is a great way to start. The tahini, lemon, and greens cut the “pungent” flavor of the fish, and when you’re mixing the ingredients together, you won’t see the skin and bones of the sardines. If you try it, you just might find these little fishes to be to your liking. While I’ve long adored sardines (particularly in another salad recipe I found over at City|Life|Eats), this recipe further established my love for them. It definitely was the perfect light meal.

Sardine Salad, from The Whole Foods Kosher Kitchen, reprinted with permission

2 cans sardines, skin and bones on, oil and all

1/4 c tahini (sesame paste)

4 scallions, sliced very thin

Juice of 2 lemons, or a little more to taste

Ground pepper to taste

Splash of bottled hot sauce

4 cups very finely chopped romaine, watercress, or sprouts, or a combination (I used spinach)

Mash the sardines with their oil and the tahini with a fork in a bowl. Add the scallions, lemon juice, pepper, and hot sauce and combine thoroughly. Fold in the greens and mix. Makes 8 servings. (of course, I ate more than 1 serving as a main meal…)

And now, the giveaway. I am giving away two copies of The Whole Foods Kosher Kitchen by Levana Kirschenbaum, courtesy of Skyhorse Publishing. To enter, leave me a comment.

To gain additional entries, post about this giveaway on Twitter or Facebook, and come back and leave me a comment telling me you did so.

The giveaway will end Sunday, July 31, 2011.

Good luck!

20 Comments

Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Salads, Seafood

Kids in the Kitchen: Pan-Fried Trout and Baked Potatoes

In case anyone around here is keeping track, Brandan likes seafood. It’s his first choice for many of his meals. (Squid? Swordfish? Octopus? Brandan’s done it all!) So it comes as no surprise that he chose rainbow trout for this week’s dinner. Personally, I love rainbow trout. It’s a flavorful fish, and high in Omega-3s. It’s also fast-cooking, which made dinner tonight much easier. Along with a simple but delicious, baked potato, everyone was fed well; stress-free. The hardest part was watching the fish fry.

Brandan was indeed happy to go back for seconds (so was I) on the trout – it was tender and the skin was nice and crisp. Brittany wasn’t much for the fish (not to discredit it; she hasn’t happily eaten any fish for as long as I can remember), but she was extremely happy with her baked potato.

Because honestly, who wouldn’t be?

Pan-Fried Trout

½ t garlic powder

½ t onion powder

½ t paprika

¼ t chile powder

¼ t black pepper

½ t salt

1 1/2 – 2 lbs rainbow trout fillets

oil for shallow frying

Combine spices; sprinkle lightly over fish fillets. Heat a half-inch of oil in a cast iron skillet to medium heat. Add fish fillets (Brandan had to fry 1 fish at a time) and fry 2 minutes. Flip carefully and fry just until cooked through; about another minute or two. Remove and set on paper towels to drain. Repeat with remaining fillets.

Serves 4.

Baked Potatoes

(Not really a recipe, and not really anything ground-breaking. But sometimes, a simple baked potato can be heaven.)

Preheat oven to 350 degrees. Rub cleaned Idaho potatoes with a little olive oil and kosher salt. Skewer each potato (helps them cook more quickly) and place in the middle rack of the oven for 45 minutes or up to an hour – until the potato yields gently when pressed. Remove skewer, and cut into the potato. Top with butter, salt, and pepper. (Of course, you can also add sour cream, cheddar, chives, bacon, etc. I opted for simple here.)

25 Comments

Filed under Gluten-Free, Main Dishes, Quick and Easy, Seafood, Side Dishes

Blackened Catfish with Cantaloupe Salsa

blackened catfish with cantaloupe salsa 003

Last week, as I was thumbing through the grocery ads, I came across a deal I couldn’t pass up – 4/$1 cantaloupe at my local Sprouts. When I made my visit, I picked up 4 cantaloupe. I came out of the store with a smile on my face. I love cantaloupe.

But what was I going to do with 4 cantaloupe? I couldn’t eat them all for breakfast…

Enter cantaloupe salsa. In a twist of fate, Deb at Smitten Kitchen was on a cantaloupe kick. And in a stroke of genius, she created this cantaloupe salsa, a tantalizing blend of cool, sweet and spicy. I was in heaven. I immediately knew I would be making this to top some fish.

And if you have lived in Texas (or just about anywhere in the South) for any length of time, you know catfish is everywhere. Most of it is coated in cornmeal and fried, of course (not that there is anything wrong with that – I love a perfectly fried catfish!), but a spicy blackened catfish is also quite common. Blackening seasoning, a Cajun seasoning, is a mixture of spices that are typically generously sprinkled over fish or chicken and then sautéed in a pan at a relatively high heat. It’s a quick, easy, and healthy way to prepare seafood, and it sounded like the perfect companion for the cantaloupe salsa.

This turned out to be quite a success! The heat in the cayenne melded perfectly with the zippy jalapenos and sweet melon. I served this with a bit of steamed rice. With the 100-degree temperatures predicted this week, this was the perfect dish to keep dinner light, yet flavorful.

One cantaloupe down, 3 to go.

 

Cantaloupe Salsa, adapted from Smitten Kitchen:

1 medium cantaloupe, seeded and diced

1/4 c sweet yellow onion, diced

juice of 2 limes

2-3 serrano or jalapeno chiles, seeded and diced

2 T sweet red bell pepper, diced

1 t basil, minced

2 T cilantro, minced

salt to taste

Mix together ingredients and serve immediately, or refrigerate for several hours to allow flavors to meld.

 

Blackened Catfish, adapted from Gourmet magazine

2 t sweet paprika

1/2 t garlic powder

1/2 t dried oregano, crumbled

1/4 t cayenne

1/2 t sugar

1/2 t salt

1/4 t ground black pepper

4 catfish fillets

1 T olive oil

1 T unsalted butter

In a small bowl combine the paprika, garlic, oregano, cayenne, sugar, salt, and pepper. Pat the catfish dry thoroughly with paper towels. Sprinkle the catfish with the spices on both sides, coating them well. In a large cast iron skillet, heat oil to moderately high heat. Add butter and heat until foam subsides. Add catfish and saute for 3-4 minutes per side, or until fish is cooked through.

To serve:

Place catfish fillets on plates, and spoon 1/4 – 1/2 cup of salsa over. Serve with hot steamed rice, if desired.

Serves 4.

12 Comments

Filed under Budget-Friendly, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Seafood

Pan-Fried Trout and Winner of Giveaway!

P1010019For the past few days, I have truly been craving fish. This is a rarity for me, not because I don’t enjoy fish. I do. But I don’t usually seek it out. In all honesty, we don’t consume as much fish as we probably should, even. So I opted to go outside of the “planned” menu for the week, and I dashed off to the store to pick up some nice fish.

Lucky for me, Sprouts had some fresh trout at a reasonable price. I picked some up, and wandered the produce area in order to determine what would be our side dish. I found some asparagus spears, which I planned to prepare with lemon zest and olive oil (inspired by Elise’s recipe over at Simply Recipes), and some fennel, tangerines, and mixed greens for a refreshing Orange Fennel Salad. This would be a wonderfully light dinner, perfect for a scorcher of a day. (The temperature on the signs at the high school and a church on the way home read 106 and 111 degrees!)

This trout is so easy, it hardly needs a recipe. You could, of course, add additional herbs or spices to the recipe, but we thoroughly enjoyed it with little adornment. Although this was our Saturday night meal, it could easily become a weeknight regular. In a matter of minutes, dinner was ready. And what a delicious dinner too, the fish was light, moist, and flavorful.

1 lb trout fillets (skin-on, preferably)

salt and pepper

zest of 1/2 lemon

1 T olive oil

juice of 1/2 lemon

Season the fillets with salt and pepper on skin side, and salt, pepper, and zest on other side. Heat a large skillet to medium-high heat, and add olive oil. Swirl olive oil around pan to coat. Add trout fillets, skin side down, into pan. Allow to fry for about 2-3 minutes, or until the edges begin to cook through. Carefully flip fillets and cook for another minute, or until flesh becomes opaque. Remove from pan, and squeeze lemon juice over fillets. Serves 2-3.

Don’t worry, I didn’t forget about the giveaway! Using a random number generator, the winner of the free yogurt coupons and cookbook was  ValleyWriter over at Adventures in the Pioneer Valley! Congratulations!

10 Comments

Filed under Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Seafood