Posted by Carole-Anne on November 8, 2007
Cod sits next to Halibut in my favorites in the fish
department. Cod is rich in Vitamin B12 and low to
average in level of Omega-3 fatty acids.
Cod cooks rapidly, may be garnished with a variety of
herbs, dill, chervil, and as you can see below, caraway
seeds, chives,coriander, cumin, parsley, oregano Cod may be steamed,
poached, fried, used in fish chowders, and it is well known that
white fish as cod, used with a carbohydrate (rice, potato) becomes
filling very quickly.
So onto another of my favorite dishes………
INGREDIENTS:
- 2 tbsp butter
- 1 small head red cabbage, de-cored and thinly sliced
- 1 lb. Granny Smith apples, de-cored and cubed into 1/2 blocks
- 2 tbsp water
- 1 tbsp cider vinegar
- 1/2 tsp caraway seeds
- Dash of Sea salt
- Dash of freshly ground pepper
- 4 cod fillets (6 oz ea)
NEXT TO DO:
Melt butter over medium-high heat, in a 12 inch, non-stick, deep skillet.
Stir in cabbage, apples, cider vinegar, caraway seeds, and 1/4 tsp
sea salt. Turn down heat to medium and cover skillet - cook cabbage
mixture for about 8 minutes, stirring occasionally until cabbage
looks like it is softening.
Add cod to top of cabbage mixture, sprinkling with sea salt and freshly
ground pepper. Cover skillet and cook for another 10 minutes. Cod will
turn to an opaque color throughout when cod is cooked.
Garnish with thinly sliced apples (cut from top of apple to bottom.)
Serve on a beautiful platter to show off this artfully prepared dish
of cod, red cabbage and apple.
This has been a favorite of mine since long ago when I met a girl from
Norway, who taught me to use caraway seeds. So tasty when you know how
to do it! And dish is simple - quick to make. Yummy.
Healthy Recipe Serves 4.
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Posted by Carole-Anne on October 28, 2007
Healthy Recipes has another fish recipe to offer you – and this is my very favorite which is Halibut – a white fish, caught in cold water areas, has firm meat, and very few bones; just need to purchase the lower part of the fish or steaks (de-boned).
Halibut provides many nutrients such as Vitamin B12, and they contain low to fair level of Omega 3 fatty oils – the blessing is low in calories, and very easy to prepare.
INGREDIENTS:
- 1 lb Halibut steak (de-boned)
- 1 tbsp olive oil
- 1 Spanish onion chopped
- 2 garlic cloves minced
- 1/2 cup diced red bell pepper
- 1 tsp dried basil
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- ¼ cup minced fresh parsley
- 1 28 oz tin tomatoes
- Dash of hot pepper flakes
- Wild Rice prepared during cooking Halibut
FOLLOW ME:
Heat olive oil over medium heat, in a large deep skillet.
Add onion, garlic, diced red bell peppers, basil, freshly ground
pepper and pepper flakes and let cook until the onion becomes transparent.
Add tomatoes, and with a potato masher, break up the tomatoes into bits.
Bring tomato mixture a boil and reduce heat to a simmer. Let cool in
refrigerator for as long as 3 days, if you wish to make ahead. Freezes
well too.
While tomatoes are simmering prepare wild rice. (follow instructions on
back of package).
Cut fillets in serving portions, and place into sauce. Spoon sauce over the
fillets. Cover and simmer for another 8 minutes or until the halibut is
flaky.
While fillets are simmering – let wild rice cool.
To serve, place bed of wild rice on colorful plate and gently place halibut in
center with tomato sauce over top of it.
Garnish with parsley and Viola – the cook has done it again!
Yummy – Creation makes 4 servings!
Posted by Carole-Anne on September 5, 2007
This healthy recipe originated in ‘Sara’s Secrets for Weeknight Meals’, and I must say, once I tested, I give it a thumbs up! The recipe has every seafood I like personally, plus it is loaded with garlic, white wine and the couscous is the finishing touch. All very healthy for us!
INGREDIENTS:
4 tbsp extra virgin olive oil
8 small sea scallops
8 medium shrimp(king size fresh frozen will do nicely) or fresh shelled and de-veined shrimp
1/4 cup finely chopped shallots
2 cloves elephant garlic minced
3 plum tomatoes (about 8 oz) finely chopped
1 cup white wine
1 dozen mussels, scrubbed and de-bearded
1 dozen little-neck clams, scrubbed
1 - 1/2 canned chicken broth (or stock)
1 cup pearl or Israeli couscous
Kosher salt
Freshly ground black pepper
NEXT TO DO:
Heat 2 tbsp of olive oil in large skillet over high heat until hot and reduce the heat to medium high, then adding the scallops and shrimp. Cook scallops and shrimp turning once until almost cooked through; about 2 minutes in total.
Using tongs, move scallops and shrimp over to a strainer set, over a bowl and set aside.
Add shallots to skillet and cook over medium-low heat until softened (approximately 2 minutes), stirring one more minute. Add the tomatoes and cook for 3 minutes.
Add the white wine, and clams. Cover skillet and increase the heat to high for about 3 - 5 minutes, transferring as the clams and mussels open over to the strainer (metal) with the shrimp and scallops. Discard any mussels and clams that do not open.
Measure tomato mixtures in the skillet; add the liquid from the bowl under the shellfish; and enough chicken broth to make 2 cups of juice.
Heat remaining 2 tbsp of olive oil in a saucepan over medium heat and add the couscous. Cook , stirring for 3 minutes. Add the 2 cups juice liquid bringing it to a boil. Turn down to a simmer, cover the pan and cook for 5 minutes, or until the couscous is tender.
Meanwhile, remove and throw away the mussel and clam shells, and add the shellfish to the couscous along with any more juices from the bowl. Cook until just heated through.
Add Kosher salt and freshly ground black pepper to taste, and serve in a regal dish to show this off!
Serves 4 - and is simply a scrumptious dish.
This is delightful when served with a white, rose or a Garnachas Cabernet blend of wine - which will set off the peppery strawberry finish that will set the seafood off!
Enjoy! Thumbs up from Healthy Recipes!
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Posted by Carole-Anne on August 27, 2007
Omega 3’s here we are! Sardines have long since been a “standby” in most peoples’ pantries. I even like them on toast, but this recipe is outstanding, and may be served as a hot or cold as an appetizer.
INGREDIENTS:
2 tbsp olive oil
16 sardines (in water) cleaned
2 cloves crushed elephant garlic
4 tbsp parsley freshly chopped
1 tbsp freshly ground
1/2 cup of Jackson & Triggs white wine (0 in sweetness) is my favorite, but any white dry wine can be used.
NEXT TO DO:
Heat the olive oil in large frying pan.
Add sardines, parsley, garlic, lemon juice & wine.
Simmer for 5 minutes or until cooked.
Serve hot with your favorite French bread (preferably whole wheat; or serve cold as an appetizer.
Serves 4 - 6 people.
Enjoy!