Cod Fillet Sandwich with Cilantro Cabbage Slaw

I was going for a light fish sandwich. The store didn't have mahi-mahi like I wanted, so I decided to try the cod. It worked and tasted good, but the cod fillet didn't hold up as well as mahi-mahi could have. The fillet broke apart so I ended up stacking pieces of fish onto the sandwich. But you can try out any other white fish you'd like.

The star of this dish was the slaw. It was so light and refreshing. The Greek yogurt added tang to the slaw, and the cilantro added the flavor. It can even be enjoyed as a side dish.

Cod Fillet Sandwich - with Cilantro Cabbage Slaw

Ingredients

4 cod fillet (or any white fish)
4 buns
1 small savoy cabbage, sliced
1/2 c cilantro, chopped
1/2 lime, juiced
1 c nonfat, plain Greek yogurt
4 tbsp mayo
1/2 tsp garlic powder
1/2 tsp seasoned salt
salt and pepper
butter or olive oil

1. Prepare the slaw: Mix the cabbage, cilantro, lime juice, Greek yogurt, mayo, garlic powder, seasoned salt, 1 tsp salt, and 1/2 tsp pepper together. Let it chill in the fridge while you prepare the fish. (That way the flavors can develop as well.)

2. Prepare the fish: Season both sides of the fish with salt and pepper. In a skillet over medium heat, add olive oil. Cook the fish about 3-5 mins on each side.

3. Assemble: Butter and toast the buns. Then top with a fish fillet and some slaw. Enjoy!

Pan-Seared Scallops

At first I was just gonna sear up some large scallops. Then I thought I could make a quick white wine reduction to go with it. Next thing you know I'm whipping up some creamy polenta as well. Our meal went from being a simple dish to a more fancy one in just 30 mins. And the best part was I only had to buy the scallops. I had everything else in the fridge or pantry already. Don't you love it when that happens??

Pan-Seared Scallops
over a bed of creamy polenta, all topped with a decadent white wine reduction

My personal food critic said this was the best thing he's ever eaten, and not just from what I've cooked. But he may be a bit biased since he's my husband :)

Ingredients:
2 c milk
2 c water
4 tbsp butter
1 c yellow cornmeal
1/2 c ricotta
2 tbsp Romano cheese, grated
12 large scallops
1/2 c white wine
1 large garlic clove, minced
2 tbsp parsley, chopped
salt and pepper
olive oil

1. Prepare the polenta: Bring milk, water, 2 tbsp butter, salt to taste to a boil in a medium saucepan. Whisk in the cornmeal and simmer for about 30 mins, partially uncovered. Add a little bit more water or milk if the polenta looks dry. When finished cooking, stir in both cheeses. Add salt and pepper to taste.

2. Prepare the scallops: Heat some olive oil in a skillet over medium-high heat. Salt and pepper the scallops. Sear the scallops about 2-3 mins on each side. Set aside on a cooling rack while you prepare the sauce. (Setting the cooked scallops on a cooling rack helps keep the crispy sear on the scallops.)

3. Prepare the sauce: Deglaze the pan with the wine. Add the garlic. Let it reduce by half. Then stir in the remaining butter and the parsley.

4. Prepare for eating: On your serving dish, add some polenta. Then top with scallops and the sauce. Enjoy!

Baked Salmon with an Artichoke and Olive Sauce

Matt took a bite of this salmon and said I had to blog it :) Don't you love feedback like that?

I kept the salmon pretty simple, just baked with some olive oil, salt, and pepper because I knew I was going to pair it with a citrusy sauce. The main reason I made this was because I wanted some artichokes. Citrus always pairs nicely with fish, so I threw in some olives too that I had in the fridge. Wow, the olives were my favorite part. With each bite that had olives, you get that burst of citrus flavor. And it wasn't overpowering because the chicken broth and butter in the sauce helped tone it down. Everything complimented nicely with the fish. Very nicely...

Baked Salmon - with an Artichoke and Olive Sauce

Ingredients
4 salmon fillet
salt and pepper
olive oil
4 tbsp butter
2 cloves garlic, minced
1/2 c white wine
1 c chicken broth
1/4 c green olives, chopped
1/2 c artichokes, chopped
1/2 lemon, juiced
1 tsp chopped parsley

Preheat the oven to 350 degrees F. In a baking dish, lightly spray with non-stick cooking spray. Place the salmon fillets skin side down in the baking dish. Season with salt and pepper and a little bit of olive oil. Bake for about 15-20 mins, depending on the size of your fillet. You'll know the fish is done if it'll easily flake off.

For the sauce, start by melting 2 tbsp of butter in a deep skillet over medium-high heat. Add the garlic and cook for about a minute. Stir in the white wine. Cook for a few mins so most of the alcohol can cook out. Then add the chicken broth. Let it come to a boil and reduce by half. Once reduced, turn the heat down low and add the olives, artichokes, and lemon juice. Cook for a few mins so the flavors can mingle. Then stir in the rest of the butter, 1 tbsp at a time. This will help the sauce thicken up and add some richness. Finish with chopped parsley. Spoon over the salmon and enjoy!

Beer-Battered Fish Taco with a Jalapeno Mayo

I whipped up this dish a couple of weeks ago and we really enjoyed how it turned out. The batter turned out so light and fluffy, not too heavy or greasy like most fried food. And the jalapeno mayo with it was a great compliment. I was thinking a red cabbage slaw with carrots tossed in the jalapeno mayo would be really yummy on top as well. I topped the tacos with some green leaf lettuce instead since we had some left over. I like to use what we've got, hate to waste :) Below is the recipe, approximately.

Beer-Battered Fish Taco with a Jalapeno Mayo

2 lbs white fish filet (such as tilapia)
1 1/2 to 2 c flour
2 tbsp cornstarch
1 tbsp baking powder
1 bottle of beer
1 egg
salt and pepper
1 jalapeno
4 bunches of scallion
1 c mayo
1/2 a lime
tortilla
lettuce

To prepare the fish:
Cut each filet into half lengthwise. I ended up with 14 strips of fish. Season with salt and pepper. Then prepare the batter: whisk the flour, cornstarch, and baking powder together with about 3/4 of the bottle of beer and egg. Add more beer to thin out the batter, add more flour to thicken the batter. The batter should be runny, but thick enough to coat the fish. Dip the fish in the batter, and then fry in oil at 350 degrees F. About 4 mins cooking time, or until golden brown. Transfer to a plate lined with paper towels and sprinkle with salt.

To prepare the mayo:
Chop up the scallions. Seed and dice the jalapeno. Combine the mayo, scallions, jalapeno, and juice of half a lime in a mini food processor. Process until smooth.

On a tortilla shell, lay a fried fish on, and top with the jalapeno mayo and some lettuce. Enjoy!

Salmon Panini with a Tarragon Aioli

I went to lunch with my coworkers at this place in Cumberland Mall called Fresh 2 Go. Sounds not so good, but I was surprised by their menu. I tried the Salmon Panini because the picture looked so good. And it was so good, I had to go home and make my own version. Matt loved it; and I hope you give this different panini a chance!

Salmon Panini - with a corn cilantro relish, avocado, and tarragon aioli
serves 4

Ingredients:
4 salmon filets
4 ciabatta buns
1 avocado
1 ear yellow corn
1 small red onion
1/2 c. chopped cilantro
1 egg yolk
1 tsp. lemon juice
1/2 c. tarragon leaves
1/2 c. olive oil
lettuce
salt and pepper 

Prepare the salmon:
Preheat the oven to 350 degrees F. Remove any bones left in the filet. Carefully remove the skin. Season with salt, pepper, and olive oil. Bake for about 12-15 mins.

Prepare the corn cilantro relish:
Cut the kernels off one ear of yellow corn. Dice the red onion and then soak it in cold water. Drain well. Heat a skillet over medium heat with a tbsp of olive oil. Cook the corn and red onion until tender. Turn off the heat and mix in the cilantro.

Prepare the tarragon aioli:
In a mini food processor, add the tarragon leaves, egg yolk, and lemon juice. Blend. Then add a splash of olive oil to get the aioli going. Slowly add in the rest of the olive oil. (For a thinner aioli add more olive oil. For a thicker aioli add more egg yolk.) Add salt and pepper to taste.

To prepare the panini:
Spread the tarragon aioli on the ciabatta buns. Layer with a salmon filet, piece of lettuce, corn cilantro relish, and slices of avocado. Press the sandwich between a panini press that has been buttered. Enjoy!