A Bit Of Ease

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This summer has been trip after trip, much to my happiness and relaxation and I’ll admit I have neglected the blog. Hopefully this quick and easy fish dish makes up for it! I love all types of fish and this was an inexpensive find at the lovely Trader Joe’s. While I typically go for Louisiana fish from the Farmer’s market, it’s helpful to have alternatives when I grow tired of what’s been eaten. My most recent trip to Jamaica will certainly inspire a few dishes that I can’t wait to share. Please see the recipe and directions below and certainly share your thoughts!

Poached Cod w/ herb-infused wine sauce and roasted vegetables

Fish Ingredients:
2 fillets of Alaskan cod or preferred white fish
1/2 cup of Chardonnay
1 tbsp fresh tarragon
2 fresh kaffir leaves ( can substitute with 2 bay leaves and 1/2 tbsp fresh lime juice.)
1 tsp sea salt
1 tsp coarse black pepper
1 tsp onion powder

Roasted veggies ingredients:
1 cup of chopped zucchini with skin
1 cup of chopped squash with skin
1/2 cup sliced red bell pepper
1/4 cup of sliced fresh jalapeƱo (optional)
1/2 cup chopped mushrooms
1 tbsp olive oil
1 tsp onion powder
1 tsp coarse black pepper

Directions:
1. Preheat oven to 350 degrees.
2. Slice zucchini and squash in half and then into thin slices. Slice other vegetables into thin slices.
3. Put veggies onto a foil-lined pan and coat veggies in olive oil with an even coat. Sprinkle on seasoning and place veggies in the oven.
4. Once the veggies have been cooking for 5 minutes, place a pan over medium heat and add wine and Kaffir leaves.
5. Season one side of the fish with half of the seasoning. Once wine comes to a boil, remove leaves and add fish.
6. Chop tarragon and add while fish for 4 minutes before flipping and seasoning the other side. Let cool for 4 additional minutes and turn off heat.
7. Enjoy.

 

A Bit Of A Trio

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After travel for the Fourth and my painting adventures, I’ve been feeling a bit lazy about dinner. I decided some shrimp ceviche, fresh guacamole and pico de gallo was in order and made enough for lazy nachos where I added a little cheese, deli Cajun turkey and sour cream in addition to the previously mentioned ingredients, for a second meal today. The nachos literally took 3 minutes to make and that’s including 30 seconds in the microwave to warm my chips, Cajun turkey and melt the cheese.

The ceviche took 15 minutes and that was 10 minutes of it cooking in the citrus. Now I know some people have food intimidation where this dish is concerned. There’s always the argument of whether the seafood actually cooks in the juices. Citrus is very acidic which does in fact cook seafood. I typically cut the item into smaller pieces to help it work faster. Since I’ve previously shared a guacamole recipe, I’ll share the ceviche recipe. Enjoy the trio!

Ceviche ingredients:
5 medium shrimp
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
1 tbsp chopped onion fine
1 tablespoon chopped tomato
1 tbsp chopped cilantro
1 tsp salt
1tsp cayenne pepper
1 tsp coarse black pepper
1 tbsp rice wine or apple cider vinegar (optional)
Directions:

1. If using fresh shrimp, peel and devein theming put in ice water until ready to use.
2. Chop onion, cilantro into fine piece.
3. Slice and dice a small tomato. (Save the remaining tomato for a salad or a scrambled egg addition.)
4. Juice lemon and lime.
5. Drain shrimp and chop into bite-sized pieces.
6. Add juices, seasonings and fresh veggies. Top and refrigerate for at least 10 minutes or until shrimp are pink. (If it doesn’t pink fast enough, you can always pop it in the microwave for 30-45 seconds.)
7. Enjoy.