Miso Glazed Cod (another version)

4 cod fillets, about 1 inch thick (if you are feeling fancy, black cod would be even more decadent)
1/3 cup white miso
1/4 cup brown sugar
1 tablespoon sesame oil
2 table spoons of Mirin (Japanese cooking wine)
Black sesame seeds for garnish (optional)

Wash and pat dry fish fillets with paper towels.

In a bowl, combine the miso, brown sugar, sesame oil and mirin until sugar is well dissolved.
Spoon glaze on both sides and marinade for 30 mins to an hour.

Broil for 4 minutes until the top is slightly charred. Bake at 375 for an additional 10 minutes.

Top with black sesame seeds if desired.

I served this with green beans and mushroom brown rice and the family declared it a huge hit.

*adapted from Ellie Krieger's Miso Glazed Cod

Dijon and Panko Crusted King Salmon

This recipe is inspired by the salmon from Blue Apron Delivery that I received a few weeks ago. Even my husband who normally dislikes salmon approved , so I decided to recreate it at home using a nicer more luxurious fillet! Looks like a fancy and impressive meal but is ready in 20-30 minutes. 

I used wild king salmon fillets but regular salmon fillets will work just as well. Note that cooking time will vary based on thickness of the fillet.

4 salmon fillets, mine were 3/4 inch thick 

1/2 cup of panko, I used Ian's whole wheat

1/2 cup of Dijon Mustard

Salt and Pepper to taste

Oil of choice (I used grape seed)

Wash and pat dry salmon fillets. Add salt and pepper to taste on both sides.

Heat your skillet. While skillet is heating, spread dijon onto the salmon side that does not have skin.

Dip in panko, first mustard side down then the other side.

Into a hot skillet with oil, add salmon mustard/skin free side down. Cook 2-3 minutes on that side and flip over. Cook another 2-3 minutes. Since the salmon fillets I was using were thick, I finished them off in the oven for an additional 15 minutes at 350. If your fillets are thinner, you can omit this step.

I served the salmon with a side of quinoa topped with sauteed mushrooms and shallots for a tasty meal! 

Leave me a note in comments to let me know what you think.

Dijon and Panko Crusted King Salmon Fillets

Dijon and Panko Crusted Salmon with Quinoa and Mushrooms

Black Cod in White Miso Sauce

Love the texture and flavor of black cod. Cooking it in miso makes it that much more delicious. Though many recipes call for marinating it for a few hours or overnight, I did not not have the time to do that and it still came out delicious.

Ingredients:
3 black cod fillets, about 5 ounces each
2/3 cup of white wine
1/3 cup of white miso paste
2 tablespoons of honey
Cooking spray

In a microwave safe dish, combine wine, miso and honey. Mix a bit.
Microwave for 30 seconds and mix well till smooth. Allow to cool a bit.

Wash and dry your cod really well.  Spray baking dish with cooking spray. Add fish and spoon half the miso mixture over it. Broil about 5 minutes. Flip over, spoon the rest of miso mixture and broil another 3-5 minutes. If cooking and browning too fast, lower the broiler rack to be further from heat. 

Serve immediately. We had this for dinner with baby bok choy and it was delicious.

Pan Seared Crispy Skin Striped Bass with Butter and Lemon

I am here to tell you that the fish skin can be delicious. Do not fear the fish skin! The key to the skin being tasty is getting it to be crispy. The key to it getting crispy is making sure the fillet is dry. More on this below.

Ingredients
3-4 Striped Bass Fillets (or another boneless fillet with skin)
1 tablespoons of oil with high smoke point. I use grape seed. 
Juice of 1 medium lemon
1-2 tablespoons unsalted butter
Salt to taste

1) Remove your fish from the refrigerator about 20 minutes prior to cooking. Sprinkle a bit of salt on it.

2) Wash and dry your fish really really well with a paper towel. Using a butter knife, scrape the skin. This will let out some more moisture. Pat dry again with a paper towel.

3) Preheat skillet, preferably non stick till it's really hot, about 2 minutes. Add oil and swirl it around. Heat another minute. 

4) Add your fish fillet skin side down. Sprinkle salt on meaty side. Press down with a spatula so the the skin flattens for about 10-15 seconds per piece. A metal spatula is best for this. Cook for about 7-10 minutes WITHOUT DISTURBING on a medium high flame. Most of the cooking should occur with the skin side down.

5) Flip over using a metal spatula and cook another 2-3 minutes. Add butter and allow to melt for a minute. Turn off flame and baste with butter. Add lemon juice and allow it to combine with butter.

6) Serve immediately. We had this with quinoa and green beans and it was delicious.

*adapted from honest-food.net

Pan Seared Lemon Sole with Seared Lemons

I am always looking for tasty and healthy fish recipes. This one is delicious and fits the bill. *adapted from Real Simple Magazine

Ingredients:

1/4 cup whole wheat flour
3-4 fillet of lemon sole (or another flaky white fish like flounder)
1 lemon w ends removed, cut into thin slices
4 tablespoons of butter
Salt to taste

Wash and dry fish. Salt on both sides.

Add flour to a large plate, dredge fish fillets in flour, shake off excess.

On a large skillet, melt 1/2 the butter. Add lemon slices and cook about 90 seconds per side till light brown.

Remove lemons. Melt remaining butter. Add fish to skillet. Cook about 2 minutes per side till fish is white and cooked through. 

Remove fish from plate, add the lemons for about 20 seconds to warm them up.

Add fish to plate and top with lemon slices.

I served this with roasted sweet potatoes and sauteed kale.

Orange Ginger Cod w Brown Rice, Chanterelles and Roasted Brussel Spouts

This is what I made for our wedding anniversary!




COD:

1. 3 Cod (same as sable fish) fillets 
2. The above recipe says to remove the skin but I did not bother.
3. 2 tbsp honey
4. 1 tsp of good balsamic vinegar
5. 1 tablespoon soy sauce, I used low sodium
6. 1-2 tablespoons of orange juice ( I used fresh squeezed)
7. 1 tablespoon orange zest (used same orange that I used for juice above)
8. 2 tablespoons ginger (fresh if you have, that's what I used)
9. 2 tsp oil (I used grape)
10. Salt and pepper to taste
11. Pam or another cooking spray ( I used canola oil by Spectrum)

1) Preheat broiler. Cover pan w foil, makes clean up much easier.

2)  Spray foil/pan with a bit of cooking spray. 

3) Wash and pat dry fish. Season w salt and pepper to taste.

4) Combine ingredients #3 through #9 in a small bowl. Lighly coat the fish--don't put too much or the fish will burn under the broiler.

5) Broil fish about 4 inches from flame till browned, 3 to 5 minutes. Pour remaining sauce on top of the fish and bake the fish at 425F till fish is flakes in the thickest part.  Don't flip the fish over, this allows the glaze to caramelize on top. 

CHANTERELLES:

Chanterelles are such delicious little mushrooms, if you can get your hands on them, I highly recommend them. They are tasty over rice or potatoes --you really need another side w them since they shrink so much.

1 to 2 pack of chanterelles
2 shallots
1 tablespoon grape oil
Salt and pepper to taste
1/2 teaspoon ground ginger (optional)

Remove the dirty part from the stem of the chanterelles. Wash and dry them.

Peel and chop shallots. 

Preheat pan, cook shallots in oil till they begin to brown a bit, add mushrooms, cook till they shrink a lot. Salt and pepper to taste. Ground ginger (if you wish).

BRUSSEL SPROUTS

Brussel sprouts (as much as you think you will eat), I always make extra and reheat the leftovers the next day.
Grape oil--1 to 2 tablespoons depending on how many brussel sprouts you plan to roast.

Preheat oven to 425 F. In the meantime, peel outer layer from sprouts. Half or quarter them depending on size. In a bowl, toss w oil of choice.
Stick in the oven and turn every 15 minutes or so. Once they are brown, you can turn the oven off and I sometimes leave the sprouts there another ten minutes, this gets them even more brown and crispy which I like.

BROWN RICE

Cook to package direction, I won't bore you with this. 

I was sneaky and used microwavable rice from Fresh Direct (my savior as a busy working mom). If you are lucky and they deliver to you, check them out... 

http://www.freshdirect.com/cg_meal_item_detail.jsp?recipeId=rec_wk_wldrice_lentil_sp&variantId=rec_wk_wldrice_lentil_sp_default&productId=clig_rice_brown_ckd_12oz&skuCode=HMR0073623

Assemble all your ingredients. Enjoy with lovely company and a nice glass of rose wine.


RECIPE FOR COD IS ADAPTED FROM:

http://www.culinate.com/recipes/collections/Contributors/Helen+Rennie/Sablefish+with+Balsamic+Orange+Ginger+Glaze