Meatless Monday – Grilled Mahi with Basil Butter

Mahi Mahi with Basil ButterFish is a healthy and delicious way to give your body the protein it needs without all the fat. Fish is filled with omega-3 fatty acids that keep our heart and brain healthy as well as important vitamins such as D and B2. It is also a great source of calcium, phosphorus and minerals, such as iron, zinc, iodine, magnesium, and potassium. All that in a little piece of fish!

This meatless Monday is a great time to start eating one of your two recommended servings of fish a week to help you on your way to a healthy diet.

Grilled Mahi Mahi with Basil Butter

Ingredients:

  • 2 6-oz. mahi-mahi fillets
  • 1/4-1/2 teaspoon Cajun seasoning
  • 1 Tablespoon butter, 1 Tablespoon olive oil (cuts a little of the fat)
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 Tablespoon fresh basil leaves, chopped

Directions:

Preheat grill. Prepare a grill pan by spraying with nonstick spray.

I like to purchase the fillets that still have the skin on one side. This helps hold this delicate fish together on the grill. Sprinkle fish with a light coating of cajun seasoning and place flesh side down on hot grill. Cook 4 minutes on flesh side, turn, and cook 4-6 minutes, skin-side down, or until fish flakes easily with fork.

While fish is cooking, combine butter, oil and remaining ingredients in a small saucepan. Cook over medium heat until butter has melted then turn heat to low and keep warm until fish is done.

To serve, place fish on platter and top with some of the basil butter. Garnish with slices of lemon and a sprig of basil.

Serves 2.

Tip: Serve with steamed broccoli as the basil butter makes a delicious topping for this as well.

Wine Pairing: Choose a light white wine for this delicate, flaky fish so as not to overwhelm the dish itself such as a Sauvignon Blanc, Chenin blanc or Pinot Grigio. You might also try an unoaked Chardonnay as these are much lighter than their oaked counterparts.

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Grilled Fish Tacos & Food App

Quick, easy, & perfect for summertime!  Try this delicious take on grilled fish tacos and make sure to check out the app below for keeping your food safe.

Grilled Fish Tacos

Prep Time: 20 minutes – Cook Time: 10 minutes – Serves: 4-6

Ingredients:grilledfishtacos

  • 1 pound white fish fillets (tilapia, catfish, flounder)
  • 1 Tablespoon lemon juice
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Dash of salt & pepper
  • 8 flour tortillas

Directions:

Preheat gas grill. In small bowl, mix lemon juice, olive oil, chili powder, cumin, salt & pepper.  Place fish in baking dish and pour lemon mixture on top.  Turn fish to coat both sides, cover, and chill for 15 minutes.  Stack tortillas and wrap in foil.

Cut 1 sheet of heavy-duty foil about 18″ long and spray with non-stick cooking spray.  Place marinated fish on center of foil, wrap, and seal edges.  Make sure to leave space for heat circulation.  Reduce grill to medium and place fish packet on grill.  Cover grill and cook for 10 minutes.  After 5 minutes, turn fish and place tortilla packet on grill.  Fish is done when it flakes easily with fork and tortillas are done when warmed (approximately 5 minutes).  Let fish cool slightly and cut into bite-sized chunks.

Serve fish in warm tortillas with your favorite spicy coleslaw or pineapple-mango salsa.

ismyfoodsafeBONUS – FOOD APP:  Not sure how long to cook your favorite foods?  Check out the app on iTunes called ‘Is My Food Safe?‘.  It includes safe cooking temperatures for food, information on how long to keep leftovers, and an ask-an-expert feature.  Free for iPad, iPhone and iPod Touch.

  Christina signature 3

It’s National Empanada Day!

Empanadas originated in Galicia, Portugal but have become popular throughout Spain, Brazil, Indonesia, The Philippines and North America.  Here in the states, we usually consider empanadas as tapas, but they are often served as main meals stuffed with seafood, pork, or meat & vegetables, and are served hot or cold.  The name, empanada, comes from the verb empanar, meaning to wrap or coat in bread.

Here’s a great recipe to try – courtesy of La Tienda & Spain GourmeTour magazine.  Photo courtesy of Simply Recipes.

curry-pork-empanada-bEmpanada

Empanadas are standard fare in most bars and restaurants, served as delicious tapas with a copa de cerveza or as the main meal. This is a wonderful recipe from the north-west of Spain.
Makes 6 servings.

Prep Time: 1 hr.

Cook Time: 1 hr.

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Average Customer Rating: 5 out of 5

Ingredients:

1 egg, beaten
3/4 lb of pork loin, thinly sliced
1/2 tsp bittersweet smoked paprika (Pimentón de la Vera)
3 tbsp olive oil
2 tbsp chopped garlic
1/2 tsp oregano
1/2 cup piquillo peppers, sliced
3 onions, chopped
3 tomatoes, peeled, seeded and chopped
2 tbsp chopped parsley
Salt and pepper
1 lb yeast pastry or bread dough
1 large red pepper, chopped
2 hard boiled eggs

Preparation:

Put the sliced pork in a dish with paprika, 1 tbsp of the chopped garlic, oregano, salt and pepper, and let sit for 30 minutes. Heat the olive oil in a pan and fry the pork very quickly, removing slices as they are browned. In the same oil, saute the chopped peppers, onions and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.

Divide the dough in half. On a floured board, roll out to a thickness of 1/4 – 1/2 inch. Line a cake tin with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce.

Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven for 30 minutes. Brush the top with beaten egg and bake another 15-20 minutes.

The crust should be golden and crispy. Can be served hot or cool.

Enjoy!  Christina signature 3