Shrimp & Halibut Curry

One of my most favorite meals in a while from my new fav recipe source! We did this a while back after my first Fresh Direct order came in. Thankfully, the seafood was a delicious and fresh as it looked. This dish is a great intro to curries. Perfect for those picky eaters (which sadly includes me). You can read more about my attempt to introduce more healthy ethnic cuisine into our repertoire tomorrow over at Jenn's place. So exciting!

For today though, why not try out a little mild curry. I promise, it's yummy (and good for you too).

Modified from a recipe found in Bon Appetit.

3 limes
1 tbsp olive oil
1 cup chopped shallots
1 red bell pepper, diced
1 1/2 tbsp minced ginger
2 1/2 tsp red curry paste
1 13-14 oz can unsweetened coconut milk
1 tbsp fish sauce
18 oz halibut, cut into 1 inch chunks
1 lb shrimp, peeled & deveined
1/3 cup chopped cilantro
1/3 cup chopped basil
salt & pepper, to taste
sriracha, to taste

Finely grate peel of 2 limes.  Juice same 2 limes and set aside.  Cut third lime into wedges.

Heat oil in large saucepan.  Add shallots, bell pepper and ginger.  Saute until shallots are tender and peppers are soft.  Stir in curry paste, coconut milk, fish sauce, lime peel and juice.  Simmer, stirring frequently for about 5 minutes.

Sprinkle fish and shrimp with salt and pepper.  Add to curry sauce.  Stir in a little sriracha at this point if you like.  Return to gentle simmer until fish are opaque in center, about 6 minutes.  Season with salt and pepper.  Gently stir in cilantro and basil.  Serve with lime wedges and rice or noodles.

Under and hour, super wonderfully delicious and just over 300 calories?  Yes please.  Tastes even better the next day so make extra.

Calamari & Pasta - RC Week 3

Words cannot describe how much this dish does NOT fit in with my whole attempt at healthy eating, but it looked and sounded so good in the magazine that I just HAD to try it.  So glad I did.  What a fun and tasty recipe that was also surprisingly easy.  And hey, did you know how cheap squid is?  I had no idea.  $7.50 a pound at Whole Foods!  I bet it's like $3 at Shoprite then.  LOL

Here's the wonderful Amalfi Calamari Pasta recipe from Bon Appetit (Warning - one serving clocks in at just over 600 delicious calories):

1 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
2 cups olive oil
1 cup canola oil
1 pound spaghetti
1/4 cup (1/2 stick) unsalted butter, diced
3 to 4 tablespoons fresh lemon juice
1/2 cup chopped fresh Italian parsley
Lemon wedges

Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.

Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.

Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.

Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.  I also added just a small bit of freshly grated Parm to the calamari.

Never would've thought to put fried calamari over pasta.  It worked well.  I love the butter lemon sauce that coats the pasta.  Very refreshing flavors here.

Oh, and if you are lucky enough to have leftovers (we had a bit), don't worry about the calamari getting soggy. I tossed what was left with a few cups of arabiatta (too lazy to check my spelling on that one)sauce and reheated.  This was about two days later and OMG, so wonderfully delicious.  Gotta love when the leftovers taste better than (or just as good as) the original!

Week O' Ina - Part II: Wasabi Tuna Rolls

Another day, another Ina Garten recipe.  Is that Jeffrey a lucky guy or what??!!  And don't even get me started on her house in the Hamptons.  Heck, I'd settle for her garden right outside MY kitchen window.

This recipe was featured on the same show as the granola bars.  It is easy to do and looks and tastes like a million bucks. Grilled Wasabi Tuna Rolls!  I like to call these one of those impress your guests with little effort recipes.

Olive oil

1 pound very fresh tuna steak
Kosher salt and freshly ground black pepper
1 lime, zest grated
3 tablespoons freshly squeezed lime juice (2 limes)
1 teaspoon wasabi powder
1 teaspoon soy sauce
5 dashes hot sauce
1 firm, ripe Hass avocado, diced
1/4 red onion, chopped
1 tablespoon minced scallion
1 tablespoon toasted sesame seeds
9 hot dog rolls, grilled or toasted
1 bunch baby arugula

My whole foods find, soft and delicious wheat hoagie rolls.  They were perfect for this recipe.

 Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna on hot grill or grill pan for about 2 minutes (or less) on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.

For the dressing, whisk together 2 tablespoons of olive oil, lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds.

Line the rolls with arugula leaves, fill with the tuna mixture, and serve.  And hello yummy!  You may want to offer these up with a fork as well.

"Better Than McD's" Fish Sammies

What is it kids just LOVE about McDonald's?  I can't even stand the smell of the place, but every once in a great while I will give in and let the kids have a treat.  On the way upstate for my brother's wedding rehearsal we were running a little late, so a stop at the golden arches it was.  Two chicken nugget kid's meals and a fish sandwich eaten en route.  Pretty sure I can still smell it in my car too.  Yuck!

Anyway, my husband and I had a night alone last weekend and I wanted to make something nice.  I figured a fancy version of the McD's fish sandwich would do - and Whole Foods had halibut on special!

Halibut with Dijonaise Dill Sauce on Toasted Rustic Wheat

2 halibut fillets
olive oil for pan
salt & pepper, to taste
2 thick slices good cheddar cheese
2 tbsp whole grain mustard
2 tbsp olive oil mayo
juice of half a lemon
1 tbsp fresh dill, finely chopped
2 large slices crusty wheat bread
1 clove garlic
2 slices tomato

First, season both sides of your fillets with salt and pepper.  Heat olive oil in a large skillet over medium heat.  Cook halibut for 3 minutes per side or to desired doneness, placing cheese slices on top after flipping.  Once fish is cooked through, place under broiler to melt the cheese and get it a little brown and bubbly.

Lightly toast your wheat bread and rub the toasted slices with your clove of garlic.

For the sauce, mix the mustard, mayo, lemon juice and dill in a small bowl.  Stir to combine.  Spread sauce on both halves of your toasted wheat bread.  Assemble your sandwiches and enjoy.  These were some seriously thick sandwiches - I'm not good at thinly slicing bread.  But oh so much better than fast food!  Thank goodness I have a big mouth.  :)

Served with a side of veggies and a deliciously sweet white wine.

Are there any fast foods you like to make your own at home?