Food, Glorious Food

The most common question asked of me by friends is this – “what’s
a quick, easy, healthy, and delicious dinner I can have after work tonight?” What
do you guys think I am, Rachael ray? Well
guess what!? You’re all in luck! I am on a diet since bathing suit season
starts in a week or 2 here in Bermuda. (Even
though actual Bermudians refuse to go to the beach until May 25^th.)
So I will have some healthy weeknight dinners up here in the next few
weeks. Now don’t worry, they won’t all
be healthy. I have a few posts I made
pre-dieting that I am waiting to post. Also,
my diets are short because they are intense…more

From: Blog Chef

Are you getting tired of the same old sweet and sour chicken or pork?
If so you might want to give this recipe for sweet and sour fish a try.
Sweet and sour fish is breaded fish in a delicious sweet and sour sauce
with an assortment of fruits and vegetables. You can basically use any
kind of white fish for this recipe such as tilapia, halibut, bass, cod,
ect. It is always good to try and find nice meaty fillets if possible.
I would recommend frying the fish in a deep fryer because in my opinion
they just come out better than pan frying. However, if you do not have
a deep fryer, feel free to give it a try in the wok. The fruits and
vegetables going into this dish include pineapple, tomatoes, green
peppers and onions. If you are in a rush and would prefer to use store
bought sweet and sour sauce that would work as well. Serve on top of
white rice…more

From: my Gourmet connection

Lynn Webb says: This recipe is an attempt to replicate one that my parents enjoyed on a
trip to the Caribbean some years ago. Any mild white fish fillets will
work, snapper, flounder, even farm-raised catfish, but I chose tilapia
because it is so readily available. The ingredients may sound like an
odd combination, but if you enjoy curry flavor you’ll find that the
sweetness of the banana and the tang of the grapefruit offset it
nicely…more

If you can get your hands on King Salmon or another one of the fattier
varieties of salmon, you’ll yield the best results. The asparagus helps
to keep the salmon moist as it cooks and the shared flavors are
delicious! This is a great brunch entree as it’s great served at room
temperature and could be baked ahead of time….more

I like Saturdays. I feel like they are full of possibilities – it’s
the only day without set obligations. Sure, there are things to do,
but I can get them done at my own leisure. And I like having the time
to make a nice dinner, especially a dinner where I don’t have to think
about having enough for leftovers the next day (for my husband’s
lunch). Since fish isn’t very good the next day, I rarely serve it
during the week; but I spied these gorgeous wild Sockeye salmon filets
at the Whole Foods fish counter over the weekend, and decided they
would make an excellent light, summer dinner…more

There are so many good ways to cook fish, pan fried, baked, deep fried, or
grilled. So many ingredients to enhance the flavor, there are even some
really good box mixes out there, but this is better. Last night for the
first time I tried Parmesan fish and it was great. The fish is first
rolled in bread crumb/parmesan cheese mixture and then deep fried but
you can easily sauté in the pan if you don’t have a deep fryer. The
real highlight of this recipe isn’t in the breading though; it’s in the
delicious lemon sauce – A simple yet great tasting sauce consisting of
lemon juice, lemon zest, mayo and basil…more

I decided to go with a simple pan seared white fish with avgolemono sauce. Avgolemono sauce is a sauce made from eggs and lemons with a bit of broth. I have really been enjoying using avgolemono recently and I though that it would go nicely on fish. I like to add dill to my avgolemono sauce for some extra flavour. This week the tilapia looked good at the fish monger so I went with that…more

This recipe pairs the green curry with shrimp and delicate rice noodles, and with a tang of cilantro is a simple recipe with a complex taste. This recipe is also much lighter than the red curry we make (though that probably has to do with the lower-fat coconut milk and the addition of chicken broth)….more