Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘fish’

Easy Fish Dinner

Where have I been this week?!

I’ll tell ya. In hell.

I had two HUGE tests back to back in my Anatomy and Physiology 2 class that I’m taking this summer.  Being a 6-week course, I am there Monday-Thursday from 1:30-4:45.  Three weeks left and I cannot WAIT to be done!

On top of that, I’ve added a giant task to my never-ending “To Do” list…are you ready?

I’M PLANNING OUR WEDDING!!!!!!!

🙂 🙂 🙂 🙂 🙂

Due to my recent change of plans for school, Corey and I, along with our families, decided that it would be smarter to have our wedding a little sooner than our original plans of November 2012.  OK, a lot sooner.  Like, a whole year sooner!

That’s right! We are getting married on November 26, 2011- 6 months from now.  Ahhhhh!

I have been a busy little wedding bee running around trying to pick out churches and venues and guest lists…it’s crazy, but a lot of fun!  Kind of.

My busy schedule has lead to some very monotonous meals lately.

Breakfasts

I’ve literally eaten a bowl of oats with peanut butter mixed in for almost two-weeks straight.  I think I hate oats.

Lunches

To round out my boring breakfasts, I’ve gotten into a lunch routine this week, as well, consisting of Subway veggie subs!

6-inches of spinach, tomatoes, green peppers, banana peppers, pickles, provolone and honey mustard. Yum!

Dinner

One meal this week that stuck out as a keeper was as simple as it gets.  I am a big fan of seafood, and if it wasn’t so expensive, I would eat it every day!  Corey picked up a huge piece of grouper at our local fish market.  We marinated it for 30 minutes with lemon juice, a little olive oil, salt, pepper, garlic, cilantro and red pepper flakes.

We heated up the grill, placed the fish on some tinfoil and cooked it until it flaked with a fork.

While it cooked, I came inside and fried some already-prepared shrimp. We bought them thinking they were coconut shrimp, so I was pretty disappointed to discover that they were just plain ol’ breaded shrimp.

I used canola oil to fry them, because, for some reason, that makes me feel slightly less guilty than frying in regular oil.

We served our seafood feast with steamed broccoli and brussel sprouts, and a little Dijon mustard for dipping!

There really is no better meal for your body than fish and vegetables.  I think many people are afraid of cooking fish, but it really is as simple as making chicken!

If you don’t have a grill, you could easily make this same meal by placing the fish in a baking dish in the oven at 350 degrees, and cooking for about 10-15 minutes, depending on the thickness.  The good thing about fish is that most types flake with a fork when they are fully cooked, so it eliminates the guessing game.  Give it a try!

It’s Always Great to Have a Colorful Plate! Asian-Marinated Salmon with Zesty Roasted Vegetables

There are so many salmon-haters in the world, but I’m confident this recipe could change their minds!  I got the inspiration for this one from Corey’s parents- they bought a HUGE piece of a salmon and gave us a portion, along with a variety of fresh vegetables.  They told us that they made an asian-flavored marinade for the salmon, put it on the grill with the vegetables, and had a delicious feast!  I decided to try a similar approach with our dinner tonight.  On a side note, we had a special addition to our meal, thanks to Corey’s trip to Costco today.  He brought home two huge portobella mushrooms filled with cheese, crabmeat stuffing and topped with 2 shrimp!  It was seriously awesome.  My dad is gonna have to give this one a try for my salmon-loathing mom this week!

Asian-Marinated Salmon


Servings: 2

Ingredients:


1/4 cup Ken’s Herb and Garlic Marinade (or any kind of prepared marinade you have on hand-

you can even skip this ingredient if you want)

5 tablespoons Reduced-Sodium Soy Sauce

1 tablespoon honey

1 tablespoon Makoto Ginger Dressing (the BEST dressing in the world! If you don’t have it or don’t want to buy some, just substitute 1 teaspoon ground ginger)

1 tablespoon Red Wine Vinegar

1/2 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Enough salmon for 2 people- we used a portion that was about 3/4 pound, and then cut it in half (if the skin isn’t removed, don’t worry, it will come off after baking)

Tinfoil

Directions:

Whisk all ingredients together in a bowl, then place the salmon filets in a small baking dish or loaf pan and pour marinade over top.  Cover will tinfoil and place in the fridge for anywhere from 30 minutes to 2 hours.

Preheat oven to 425 degrees (to roast the vegetables first, see below).  When the veggies are roasted, turn heat down to 375 degrees.

Take the salmon out of the fridge and place the filet in the middle of a large piece of tinfoil.  Make a little “salmon purse”, folding the sides together in the middle, and creating two handles at the top.  Be sure it is completely sealed.  Place in the oven and bake for about 20-30 minutes, depending on the thickness.  You will know it is done when it turns a light pink color and flakes with a fork.  Remove from pouch.

Zesty Roasted Vegetables


Servings: 2-3

Ingredients:

2 medium to large carrots, peeled and sliced into rounds

2 small yellow squash, sliced into rounds

1 small head of broccoli, cut into florets

1 small head of cauliflower, cut into florets

1 medium zucchini, sliced into rounds

4 tablespoons Reduced-Sodium Soy Sauce

1 tablespoon Ken’s Herb and Garlic Marinade

2 tablespoons EVOO

salt, pepper and garlic powder

Directions:

After slicing vegetables, lay them in an even layer on a cookie sheet.  Pour the EVOO, soy sauce and marinade over the veggies.  Sprinkle salt, pepper and garlic powder over top.  Use your hands to mix everything together, coating the veggies in the mixture.  Roast in the oven at 425 for 25 minutes, using a spatula halfway through roasting to flip them.

 


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