Chili Rubbed Tilapia

Okay I have to admit we are not huge fish eaters at our house.  It isn't because we don't like it, but a lot of fish doesn't fit in our budget.  A lot of people have mentioned Tilapia to me because it is budget friendly.  I have tried it before and thought it was a little too fishy for me.  I don't like fish that tastes like fish.  Imagine that!!  I decided I was going to give it another try so I set out on a mission to find a good recipe.  I found a recipe on the Foodnetwork that seemed promising.  I have to say, I was pleasantly surprised.  I still knew I was eating fish, but it also had a great flavor.  Here is the recipe, I adapted from the Foodnetwork.

2 T.  chili powder

1/2 tsp.  garlic powder
1/4 tsp. salt
limes, for squeezing
1 lb. of tilapia filets  (I just bought a bag of individually packaged ones at Winco)

On a plate, mix chili powder, garlic powder, and salt.  Dredge filets in the seasoning.  Place in preheated pan and cook for 3-4 minutes per side.  Be careful when turning because the fish is pretty delicate and will crumble.  I used my George Forman grill and it worked perfectly.   After fish is done serve with lime juice.  Enjoy!

Spicy Shrimp Po' Boys

From Annie's Eats

Ingredients:

For the remoulade sauce:

½ cup plus 2 tbsp. light mayonnaise

2 tbsp. stone ground mustard

1 clove garlic, minced

1½ tbsp. pickle juice

½ tsp. prepared horseradish

¼ tsp. cayenne pepper

¼ tsp. hot paprika

Dash of hot sauce

For the sandwiches:

1 lb. medium-large shrimp, peeled and deveined

1 tbsp. olive oil

2 tbsp. Cajun seasoning blend

1 baguette (or 4 sandwich rolls) (I used Focaccia Bread)

Shredded lettuce

Sliced tomato

Directions:

To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.
To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.
Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.

Ginger Glazed Salmon

Adapted from Allrecipes

This was a interesting and good take on a salmon dish. The original recipe called for Mahi Mahi, but I put it on salmon. My brother-in-law, who doesn't like fish, really liked it and called me later for the recipe. I made a second batch of sauce and heated it on the stove to spoon over the fish when cooked.

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
1 large salmon filet
salt and pepper to taste
1 tablespoon vegetable oil


In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately

Szechwan Shrimp

Well we have hit that time of year again. The joy of eating through the holidays has passed and now it is triathlon training time at our house. We are trying new recipes that are healthier, but still taste somewhat good. I found this winner at Allrecipes. I doubled the sauce except for the corn starch and next time I will decrease the the red pepper flakes. It was a little spicy, but still good.

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Directions

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

From Kitchen Cafe

1 recipe Coconut-Curry sauce (below)

1 pound shrimp, peeled and deveined

2 teaspoons soy sauce

2 tablespoons vegetable oil

1 bell pepper, cored, seeded, and sliced (any type will do)

8 ounces snow peas, strings removed (I just used frozen)

1 cup bean sprouts (I don't like sprouts so I used onion)

3 garlic cloves, minced

1 tablespoon grated fresh ginger

Prepare the sauce and set it aside (I doubled the sauce recipe because we love lots of sauce). Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl. Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.

Coconut Curry Sauce

1 cup coconut milk

1 tablespoon fish sauce

1-2 teaspoons red curry paste

1 teaspoon light brown sugar

1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed.

Pad Thai

From Take Home Chef
Serves 4

Ingredients:
8 ounces/230 g dried Thai rice stick noodles
1/4 cup/60 ml fish sauce (nam pla)
3 tablespoons/45 ml rice vinegar
2 tablespoons/30 g cane sugar
3 tablespoons/45 ml vegetable oil
2 tablespoons/10 g minced peeled fresh ginger
1 red jalapeno chile, minced
2 large garlic cloves, minced
12 ounces/345 g uncooked large shrimp, peeled, deveined, halved lengthwise (I usually use chicken)
6 cups/360 g thinly sliced Chinese Napa cabbage
3 cups/240 g bean sprouts (I leave these out most times)
2/3 cup (lightly packed)/20 g fresh cilantro leaves
1/3 cup/50 g chopped roasted unsalted peanuts
Lime wedges

Method:
Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.

Shrimp Enchiladas

From Sister's Cafe

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
1 1/2 cups Monterrey Jack cheese, divided
1 1/2 cups pepper-jack cheese, divided
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese (part Monterrey Jack, part Pepperjack); stir until melted. Add sour cream, stir to blend. Set aside.In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.Bake at 350 degrees for 30 to 35 minutes.

Savory Slow-Cooked Salmon

3 lbs. salmon fillets (you can also use red snapper)
1 Tbsp. garlic, minced
1 large onion, sliced
1 green bell pepper, cut in 1 inch pieces
2 unpeeled zucchini, sliced
14-oz. can diced tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup white grape juice (or water)1.

Rinse fish and pat dry. Place in slow cooker sprayed with cooking pray.2. Mix remaining ingredients together and pour over fish.3. Cover. Cook on high for 2-3 hours, being careful not to overcook the fish.