Category Archives: FISH AND SEAFOOD

Fresh, flavorful and for the most part Seafood recipes you will love. Helping you cook easy recipes and feel the joy of food.

Creamy Fish & Potato Chowder

Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special. Of course, no chowder is complete without oyster crackers bobbing on top. And since it’s done in just 25 minutes, you’ll be making this warming meal all year round!

Time to Prep ingredients

Like with many good meals it starts off with a lot of chopping. So lets start with trimming the ends off the celery, and then finely chop. Next we take 2 cloves of garlic and finely chop about 2 teaspoons.

Next it’s time to prepare the scallions. Take your scallions and thinly slice. Once you are done put them to the side for later.

Once you’re done with the scallions take the thyme pick and finely chop ¼ of the leaves, discarding stems; and save remaining sprigs for step 4.

Finally we scrub the potatoes, It’s always important to make sure you get all the grit and grime off. Take your potatoes and cut into ½-inch pieces.

It’s time to make some fragrances by Sautéing the aromatics

I prefer to use a large pot but you can also use a Dutch oven. Heat 1½ tablespoons oil over medium-high.

Now take you celery, garlic, ¾ of scallions, and 1 teaspoon salt and toss it in to the pot. Keep stirring, until the ingredients are softened and the smell is wonderful. Should take about 2–3 minutes. Stir in 1 tablespoon flour and cook for about 1 more minute. And you are ready to move onto the next step.

Add a little broth

Stir seafood broth concentrate and 2 cups of water into your pot of aromatics and bring to a boil over high heat.

Then we add the cut potatoes and half of the remaining thyme sprigs and bring to a boil. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.

You are almost done.

Take your Cook cod and make sure that it is defrosted, then cut cod into 2-inch pieces, then add to pot. Add a cover and let it simmer over low just until the cod is nice and flakes. Shouldn’t take more than 6–8 minutes. Gently stir in mascarpone cheese in and cook until heated through, about 2 minutes.

Finally steps are to remove and discard thyme sprigs. Season chowder with a little salt and pepper. Ladle into bowls, and serve chowder with oyster crackers.

Fish Chowder

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

5 oz celery
garlic
1 oz scallions
2 Yukon gold potatoes
¼ oz fresh thyme
1 pkt seafood broth concentrate
10 oz pkg cod fillets
3 oz mascarpone cheese
1 oz oyster crackers
olive oil
kosher salt & ground pepper
all-purpose flour

Instructions

Prep ingredients: Trim celery, then finely chop. Finely chop 2 teaspoons garlic. Trim half of the scallions, then thinly slice (save rest for own use). Scrub potatoes, then cut into ½-inch pieces. Pick and finely chop ¼ of the thyme leaves, discarding stems; save remaining sprigs for step 4.
Sauté aromatics: Heat 1½ tablespoons oil in a medium Dutch oven or pot over medium-high. Add celery, garlic, ¾ of the sliced scallions, and 1 teaspoon salt. Cook, stirring, until softened, 2–3 minutes. Stir in 1 tablespoon flour and cook, stirring, about 1 minute.
Add broth: Stir seafood broth concentrate and 2 cups water into pot and bring to a boil over high heat.
Cook potatoes: Add potatoes and half of the remaining thyme sprigs (save rest for own use); bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.
Cook cod: Cut cod into 2-inch pieces, then add to pot. Cover and simmer over low just until cod easily flakes, 6–8 minutes. Gently stir in mascarpone and cook until heated through, about 2 minutes.
Finish & serve: Remove and discard thyme sprigs. Season chowder to taste with salt and pepper. Ladle into bowls, then garnish with chopped thyme and remaining sliced scallions. Serve chowder with oyster crackers.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 954Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 185mgSodium: 1200mgCarbohydrates: 100gFiber: 7gSugar: 6gProtein: 62g

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Healthy Spicy Fish Taco with a tangy Slaw

Who doesn’t love a good fish taco? Fresh salsa adds a pop of flavor that’s too good not to put a smile on your face. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions. We combine that with a creamy cilantro-cabbage slaw and pan-seared cod and you have yourself an amazing family friendly dinner meal. Like I said in the beginning who doesn’t like a tasty fish taco.

Preparing your ingredients

Like any good meal it all starts off with preparing the ingredients. Take you fresh cilantro and chop the leaves and stems together. I like to use a large cutting board and just move the ingredients to the edges when i’m finished.

Next we take the tomatoes and chop them into small pieces and put that to the side. Here is a little video that shows a couple of ways to easily cut a tomato.

Now it’s time to prepare a little heat for this dish. Finely chop 2 tablespoons of the pickled jalapeños (add more depending on your heat preference).

Next we have to trim the ends of the scallions, then thinly slice them. If you are lazy you can also just chop them to keep it simple.

Finally take the cod, make sure it is defrosted and pat the cod dry, then cut into 1-inch pieces.

Time to make the slaw

For most tacos people just put some lettuce in there and call it a day. For this recipe lets take it up a notch and make a little slaw. Not only will it taste good but it will also act as a counter balance to the spicy fish and jalapeños.

In a large bowl, combine 4 tablespoons of sour cream. Then add 3 teaspoons vinegar, and ½ teaspoon sugar. Whisk together using a fork until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Don’t forget to taste before you move onto the next step. Add a little bit more of whatever you feel is lacking. This recipe is a base you can always tailor to your specific taste buds.

Add your chopped cilantro and the 4 cups of shredded cabbage. Make sure to mix well and again taste before moving on if it’s the way you like to then you are all good. But don’t be afraid to add more salt of vinegar to get your desired taste.

Time to make us some salsa

Next in a small bowl add your tomatoes, chopped pickled jalapeños, and scallions. Mix them together and season to taste with a little salt and pepper. If you like it really hot add more jalapenos or bust out the tabasco and add a few shakes in.

Giving it that restaurant feel

One of the things most people love about going out to there favorite mexican restaurant are the Warm tortillas. You don’t notice how important it is until its not there. You don’t want to bite into a cold flour tortilla. So let’s heat a medium nonstick skillet over medium-high.

Add tortillas to a skillet and toast on one side until warm, about 30 seconds. Watch carefully if you don’t want to burn it. Then transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

It’s time to make the cod

This is going to be the simplest part of the meal. In a medium bowl, add combine ½–1 teaspoon of taco seasoning (depending on heat preference) and season with salt. Now take the seasoning and sprinkle over the cod pieces.

Heat 2 tablespoons of oil in a large skillet over medium-high. Add seasoned cod, and cook until lightly browned, 2–3 minutes don’t forget to move the pieces around to prevent them from sticking. Transfer to a paper towel-lined plate and sprinkle with salt.

You are almost done making the perfect fish taco

Give the slaw and salsa one more seasoning of salt and pepper if needed.t. Add cod to warm tortillas with salsa and slaw alongside. And you are ready for dinner.

Spicy Fish Tacos with Fresh Salsa & Creamy Slaw

Yield: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Fresh salsa adds a burst of flavor that's too good not to call out. This salsa combines fresh chopped tomatoes with briny pickled jalapenos and scallions.

Ingredients

¼ oz fresh cilantro
2 plum tomatoes
2 oz pickled jalapeños
1 oz scallions
10 oz pkg cod fillets
4 tsp sour cream
6 (6-inch) flour tortillas
½ tsp taco seasoning
apple cider vinegar (or whitewine vinegar)
sugar
neutral oil
kosher salt & ground pepper
7 shredded cabbage blend (use 4 cups)

Instructions

Prep ingredients: Finely chop cilantro leaves and stems together. Finely chop tomatoes. Finely chop 2 tablespoons–¼ cup of the pickled jalapeños (depending on heat preference). Trim scallions, then thinly slice. Pat cod dry, then cut into 1-inch pieces.
Make slaw: In a medium bowl, combine all of the sour cream, 2 teaspoons vinegar, and ½ teaspoon sugar, whisking until sugar dissolves. Whisk in 3 tablespoons oil, then season with salt and pepper. Add cilantro and 4 cups shredded cabbage, tossing to combine and gently squeezing with your hands to wilt the cabbage. Set aside until step 6.
Make salsa: In a small bowl, combine tomatoes, chopped pickled jalapeños, and scallions. Season to taste with salt and pepper.
Warm tortillas: Heat a medium nonstick skillet over medium-high. Working in batches, add tortillas to skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
Cook cod: In a small bowl, combine ½–1 teaspoon taco seasoning (depending on heat preference) and season with salt. Sprinkle seasoning all over cod. Heat 2 tablespoons oil in same skillet over medium-high. Working in batches, add cod, and cook until lightly browned, 2–3 minutes. Transfer to paper towel-lined plate and sprinkle with salt.
Finish & serve: Season both slaw and salsa to taste with salt and pepper. Serve cod on tortillas with salsa and slaw alongside.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 83mgSodium: 1096mgCarbohydrates: 51gFiber: 13gSugar: 20gProtein: 43g

Tuscan shrimp with tasty white beans

Tuscan shrimp with tasty white beans: If you are looking for a quick seafood meal thank Shrimp is your go to favorite for quick-cooking seafood. Add a hearty cannellini beans and some tasty garlic bread. And you have yourself a worthy, quick one-pot meal.

https://lifetimevibes.com/wp-content/uploads/2020/09/Tuscan-shrimp-with-tasty-white-beans.mp4

This is a dish that can be thrown together quickly from ingredients that you can easily keep on-hand. As long as you have some canned cannellini beans some shrimp and a couple of vegetables you have your self a tasty meal.

How to make Tuscan shrimp with white beans

Prep ingredients:

Before you start cooking we need to prepare the ingredients. First you need to rinse and drain beans. Next take your scallions and trim the ends. Then thinly slice your scallions and separate the dark dark greens. Take your celery wash and thinly slice and put to the side. Scrub your carrot, then halve lengthwise, and thinly slice into nice little half-moons. And finally pick and chop 2 teaspoons tarragon leaves, discarding stems.

Sauté shrimp:

The simplest part of this recipe is gong to be sauteing the shrimp. Make sure to pat the shrimp dry. Than heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Than transfer to a plate for later.

Cook vegetables and making the sauce:

Take one tablespoon oil and heat it in same skillet over over medium-high. Now add your celery, carrots, and scallion whites and light greens. Don’t forget to season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Now add your seafood broth concentrate or 1 cup of seafood stalk. Than put in your beans, 1 cup water if you use broth concentrate, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender about 2–3 minutes.

Make tarragon oil:

Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up. Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).

Finish & serve your Tuscan shrimp:

Now its time to finish off the meal. Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving. Use your toasted rolls for dipping and you have a satisfying meal.

Tuscan Shrimp

Yield: 2

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Tuscan shrimp with tasty white beans: If you are looking for a quick seafood meal thank Shrimp is your go to favorite for quick-cooking seafood.

Ingredients

1 pkt seafood broth concentrate
10 oz pkg shrimp
2 mini French rolls
¼ oz fresh tarragon
4 oz carrot
2 oz celery
1 oz scallions
1 can cannellini beans
olive oil
kosher salt & ground pepper white wine vinegar (or red wine vinegar)

Instructions

Prep ingredients: Rinse and drain beans. Trim scallions, then thinly slice, keeping dark greens separate. Trim ends from celery, then thinly slice. Scrub carrot, then halve lengthwise, and thinly slice into half-moons. Pick and finely chop 2 teaspoons tarragon leaves, discarding stems. Halve rolls lengthwise.
Sauté shrimp: Pat shrimp dry. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Transfer to a plate.
Cook vegetables & sauce: Heat 1 tablespoon oil in same skillet over over medium-high. Add celery, carrots, and scallion whites and light greens; season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Add broth concentrate, beans, 1 cup water, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender, 2–3 minutes.
Make tarragon oil: Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up.
Toast rolls: Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).
Finish & serve: Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving, if desired, with toasted rolls for dipping.

Notes

ALLERGENS

Fish, Shellfish, Wheat and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 704Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 349mgSodium: 2965mgCarbohydrates: 74gFiber: 15gSugar: 6gProtein: 67g

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Four healthy Lettuce wrap recipes

I am such a huge sucker for lettuce wraps. They are so low in carbs always a plus. Lettuce wrap are the easiest, quickest meal you could ever make. And if you have a little skill in the kitchen, you could even get this on the dinner table in less than 15 minutes. And finally what makes Lettuce wraps so amazing they are budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?

Korean Steak Lettuce Cups recipe

Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler. The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish.

Korean Steak Lettuce Cups recipe and a wine pairing

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap Recipe

Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.

Vietnamese Fish Lettuce Wraps

Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

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Shrimp Tostadas with Lime Yogurt

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.

https://lifetimevibes.com/wp-content/uploads/2020/08/Shrimp-Tostadas.mp4

Finally we whip up a quick lime yogurt to spread and put it on the warm tortillas for a thin layer of creamy goodness and to help the toppers stick to the crunchy base.

I am personally a huge fan of tostadas. They are one of my favorite Mexican dishes. I really love that they are so versatile. You can pretty much put anything on them from beef to shrimp even vegetarian style! I always like to start with a layer of something soft like avocado, refried black beans or salsa. But in this case we are going to use a nice lime Yogurt sauce.

If yow want you can even add a little heat to the shrimp but don’t burn your mouth. You can adjust the spiciness of the shrimp up or down with how much jalapeño tabasco sauce and fresh jalapeños you use as some peppers are hotter than others. If you like a lot of heat, leave in the jalapeño seeds.

Preparing your ingredients for you Shrimp Tostadas

Take your scallions and trim the ends, then finely chop into little pieces. Take 2 large garlic cloves and chop finely. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. The last part of your prep is to zest and juice lime, but make sure to keeping them separate.

Marinate shrimp

In a medium bowl, combine 2 teaspoons of chipotle and half of the lime juice and half of the chopped garlic. Add shrimp to the large bowl and, season with salt. Toss the shrimp and make sure to coat the shrimp for maximum flavor.

Make beans & lime-yogurt

Make sure to rinse and drain your black beans. Than in a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic. Add 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil. I am a big fan of seasoning to taste so make sure you sample and adjust salt and pepper as needed. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.

Time to Make tostadas

This part is a little tricky so make sure you pay close attention. You do not want o burn the tortillas. Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).

Cook shrimp

This is going to be the simplest part of the recipe. Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.

Assemble & serve your Shrimp Tostadas

Its time to complete your meal. Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

What you’ll need: 1 oz scallions 2 cloves garlic 1 oz fresh cilantro 1 oz chipotle chiles in adobo sauce 1 lime 12 oz large shrimp 1 can black beans 1 Tbsp red wine vinegar 7 oz 2% Greek yogurt 6 white corn tortillas coarse salt olive oil neutral oil, such as vegetable or safflower

Equipment: zester strainer small skillet

Shrimp Tostadas with Lime Yogurt

Yield: 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier.

Ingredients

6 6-inch corn tortillas
1 container Greek yogurt
1 can black beans
10 oz pkg shrimp 2
1 oz chipotle chiles in adobo sauce
1 lime
1 oz fresh cilantro
garlic (use 2 large cloves)
1 oz scallions
kosher salt & ground pepper red wine vinegar (or white wine vinegar)
neutral oil
medium skillet
microplane or grate

Instructions

Prep ingredients: Trim scallions, then finely chop. Finely chop 2 large garlic cloves. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. Zest and juice lime, keeping them separate.
Marinate shrimp: In a medium bowl, combine 2 teaspoons chipotle and half each of the lime juice and chopped garlic. Add shrimp, season with salt, and toss to coat.
Make beans & lime-yogurt: Rinse and drain black beans. In a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic, 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil; season to taste with salt. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.
Make tostadas: Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).
Cook shrimp: Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.
Assemble & serve: Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 670Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 303mgSodium: 2559mgCarbohydrates: 81gFiber: 22gSugar: 6gProtein: 59g

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Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

https://lifetimevibes.com/wp-content/uploads/2020/08/cod-curry.mp4

There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.

Ingredients:

2 cod fillets
1¾ cups light coconut milk
½ cup brown rice
½ lb cherry tomatoes
1 lime
2 cloves garlic
6 small sweet peppers
1½ tsps mustard seeds
2 tsps curry powder

Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

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Salmon Fajitas with Peppers, Onions & Tangy Slaw

This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.

lets get started

The great thing about this recipe is that its quick. First you halve peppers, remove stem, core, and seeds. I like to rinse the peppers to make sure no seeds are left. Than you thinly slice the peppers into strips. Peel, halve, and thinly slice all of the onion.

Most salmon is wet so I like to put it between two paper towels and pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend. Add more spice if you like a little kick to you meal.

Every good Fajitas needs a tasty sauce so lets prep the crema & slaw. Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water make sure you only use 1 teaspoon of water. Any more and it will get soupy. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.

Sautéing veggies is one of the simplest parts of this dish. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet clean for the next step.

Key to this meal

Cooking the salmon perfectly. Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.

How can you tell when my Salmon Fajitas is cooked to perfection?

Salmon will change from translucent red or raw color to an opaque pinkish color as it cooks. For the average piece of salmon it should take 6-8 minutes of cooking. Take a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done cooking.

The final step is heating the tortillas. Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice. Just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.

Moscato and Salmon Fajitas

Moscato wine is low in alcohol, sweet and a little bit fizzy, is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.

Wine pairing

The typical fish for spicy tacos for example is going to be a mild white fish like tilapia, sole or snapper. After eating a spicy taco, a sip of Moscato helps bring in enjoyable flavors like peach and creamy pear. The sharpness of the wine helps offsets the spice a bit if it gets overwhelming.

Salmon Fajitas with Peppers, Onions & Tangy Slaw

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

1 green bell pepper
1 medium yellow onion
2 skin-on salmon fillets
1 1⁄2 tsp tbsp Mexican chili spice ( )
1 lime
2 oz sour cream
1⁄2 lb shredded cabbage blend
4 6-in flour tortillas
kosher salt & ground pepper
sugar
olive oil

Instructions

Prep ingredients: Preheat broiler with top rack 4–6 inches from the heat source. Halve peppers, remove stem, core, and seeds, and thinly slice. Peel, halve, and thinly slice all of the onion.
Prep salmon: Pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend.
Prep crema & slaw: Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.
Sauté veggies: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet.
Cook salmon: Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.
Heat tortillas & serve: Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice, just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.

Notes

ALLERGENS

Wheat, Milk and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.