Archive | July, 2012

Snapper with Soy-Ginger-Mushrooms

29 Jul

Whole fish can be very intimidating, but it should not have to be. I grew up eating whole fish, so I am very comfortable of cooking it. However, this recipe would be perfect with filets as well, but make sure you don’t over cook it.

  • 2 oz of mushrooms
  • 3 tbs rice vinegar
  • 3 tbs Mirin
  • 2 tbs brown sugar
  • 2 tbs chopped ginger
  • 2 scallions, diagonally sliced
  • 3 tbs orange juice or lime juice
  • 1/4 cup water
  • 1 sea bass cleaned and scaled or 2 fillets
  • five spice seasoning (from oriental department)
  • shredded Napa cabbage

Season the fish inside and outside with five spice seasoning. Spray with olive oil cooking spray. Bake in 400 degree oven for 40 minutes (whole fish), 20 minutes (fillets).  Sauté the mushrooms in a small pot. Add the water, brown sugar and Mirin. Simmer 3-4 minutes. Add the ginger and scallions and let simmer for 1 minute. Add the orange juice and cook 1-2 minutes.  Place the fish on a serving platter and top with the sauce. Serve the fish surrounded with Napa cabbage. I hope you learn to enjoy whole fish rather than be afraid of it.

Sweet Peas with Mushrooms

24 Jul

I love mushrooms with vegetables. This dish was easy to make and paired well with my tuna steak and my husband’s bison filet. Even my husband who grew up eating only can peas (and actually enjoy them), liked this recipe.

  • bag of frozen sweet peas
  • 8 oz mushrooms sliced
  • 4 garlic gloves pressed
  • 1 cup of water or vegetable broth
  • fresh ground pepper
  • salt to taste

Saute the garlic and mushrooms until soft. Add the frozen peas and the water or broth. Bring to boil. Reduce temperature to low and cook until water has evaporated. Season with salt and pepper.

Grilled Corn Relish

24 Jul

Grilled corn is our favorite summer vegetable. I usually grill extra to have some to put on salads the next day. This relish is quick and easy to make and delicious. It also looks nice on a plate, and since we eat our food with our eyes first, it is a perfect dish.

  • 3 ears of corn coated with spice infused olive oil
  • 1 tbs olive oil
  • 2 tbs balsamic vinegar
  • fresh ground pepper
  • dash of salt
  • 1 pint of cherry tomatoes halved
  • 3 tbs coarsely chopped up fresh basil

Grill the corn. Cut the corn of the cob and cool. Mix all the ingredients together and allow the relish to sit in room temperature for 15-20 minutes.

Blooming Smoked Trout Salad

20 Jul

We eat a lot of salads during the summer. I try to come up with different variations to keep us from getting bored with the same old thing. This salad is delicious and fun. I made it with smoked trout but it could be done with smoked salmon, crab meat or even can tuna.

  • smoked trout filet deboned and flaked
  • 2 heads of Bibb lettuce separated into leaves

For the dressing

  • 1/4 cup balsamic vinegar
  • 2 tbs red wine vinegar
  • 1 tbs chopped fresh oregano
  • 1/2 cup good quality olive oil
  • 2 plum tomatoes seeded and finely chopped
  • fresh ground pepper (the fish is salty so no need to add salt)

Mix the dressing ingredients together; let stand for 30 minutes. Stack the lettuce leaves on two plates to form a flower shape. Place the fish in the center of the “flower”. Drizzle with the dressing, spreading the tomatoes all over. Happy summer eating.

Ginger Asparagus and Mushrooms

5 Jul
I absolutely love this recipe for asparagus and mushrooms. I served this with filet for my husband and with shrimp for myself on 4th of July. Next time I will not even bother to cook any shrimp for myself.
  • 1 bunch of asparagus cut into thirds
  • 2 tsp of fresh ginger chopped or grated
  • 3 cups of sliced mushrooms (I like to use a mixture)
  • 1 garlic glove pressed
  • 1 tbs low sodium soy sauce, gluten free
  • fresh ground pepper
  • 1/3 cup water
Heat 2 tsp olive or sesame oil in a skillet. Sauté the mushrooms, ginger and garlic over medium heat about 2 minutes. Add the asparagus and 1/3 cup water; bring to boil, cover and cook until crisp-tender about 3 minutes. Add the soy sauce and fresh ground pepper. Cook about 1 minutes. Serve as a side dish or as a vegeterian meal over rice.

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