Archive | Fish

Mint and Lime Mahi Mahi with Dill Yogurt Sauce

Mahi Mahi 2

As my season at the tower is coming to an end, I have so much to be grateful for. Overall, it was a great season.

Translation. The bugs weren’t too bad. Seriously.  Such. A. Blessing.

But there was other stuff too. The noise they told me about; coming from all the industry that has popped up around the tower, wasn’t bad and some days almost none existent. Bonus!  The road coming out to the tower has been well maintained so going into town was more regular than it had been in the past. Translation? Running out of food was rarely a problem except for that one time where I panicked. But I learned my lesson and realized I could get through just about anything. I managed to have decent internet out at the cabin which is saying a lot since it’s in the middle of nowhere. It came at a cost…but I’m still grateful. After all, it’s the reason I was able to share all my creations over the last 5 months with all of you.

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By on September 17, 2013 in Blog, Fish, Gluten Free, Low Carb, Main Course, Main Ingredient, Recipes 7

TV Tuesday #2 – Poached Halibut with Fennel Cucumber Mint Salad

There are times during the week where, despite your efforts to meal plan and batch cook, you are stumped to get something healthy and fast on the table. In those moments, it’s good to have a few recipes on hand that you almost always have the ingredients you need. I like to collect these types of recipes for those times when I’m so hungry I can’t think straight. Ever get like that? When the world becomes foggy and there is only one focus?

I get like that more often than I’d like to admit.

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By on March 27, 2012 in Blog, Fennel, Fish, Informational, Low Carb, Lunch, Main Course, Salad, Videos 26

Fennel Cucumber & Strawberry Salad with Paprika Crusted Shrimp

This is the perfect salad for a hot spring day that has you convinced that summer has finally arrived. This is a pretty loosy goosy salad that allows one to play with the measurements at will according to your likes. Maybe you like a salad comprised of mostly greens or like extra strawberries to sweeten up the heat of the shrimp. The cooling cucumber and the pear do a very good job of this already and to keep things from tasting too watery. I love the burst of flavor that comes from the toasted fennel.
Those of you who read my earlier post on Pomme Anna, know about my new acquired mandoline. Now one of those is not necessary for this recipe, but it sure makes a quick job of it. A hand cut salad does have a nice rustic homemade feel that can’t be duplicated any other way. In the end, you choose. I have to apologize in advance that I don’t have many photos, but it’s not like it’s a complicated recipe. It disappeared so quickly that most of the photos we’re blurry. True story. We actually had to make this twice to get photos and even then it didn’t last long. The measurements of this salad works for a starter salad for 4 or a main for 2-3. Double the measurements if you choose to make it as a main for 4.

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By on June 10, 2011 in Blog, Fennel, Fish, Gluten Free, Low Carb, Lunch, Main Course, Salad, Side Dish 4

Pistachio Crusted Cod, a Mound of Veggies and a Nod to Barton Seaver

I recently watched Barton Seaver do a talk on Ted Talks on Sustainable Seafood (thank you Nicole for sending it to me). This 10 minute talk is worth your time. Check outSustainable Seafood on YouTube. What’s great about this talk is that it is given from the perspective of a chef, not an environmentalist. His passion for food is not compromised by his passion for a Restorative Seafood movement. I’ve included a link for green seafood choices that would be helpful to all of us the next time we go for dinner or buy our groceries. Consider printing off a copy.

I’ve included it here because not only is it something I believe we can all stand behind, but from a health stand point, it is also very beneficial. Those of you that have embarked on the Whole Food Revelation know that protein is part of every meal, yet animal protein is only a part of the program. I am not a vegetarian and I like eating animal protein. That being said I also think we consume far too much of it. The program is designed to help make the transition from eating meat at every meal to eating meat 3 times a week. Eventually, once that becomes comfortable, a drop to twice a week becomes more practical and achievable.

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By on March 29, 2011 in Blog, Fish, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Salad 4

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