Tag Archives: light

Citrus Meets Fish

Citrus meets fish

Andy's portion

Andy’s portion

I love the smell of an orange or tangerine freshly zested.  A hit of zest will add a huge amount of flavor to almost any dish–sweet or savory!

I found some organic super sweet tangerines at Mama Jeans this week and have been adding them to just about everything coming out of my kitchen–smoothies, green juices, salads, sauces, and desserts. Last night I decided to try using some in our main dish. I dolled up a boring piece of cod with tangerine zest and boy was it good. The home grown grape tomatoes and red onion added some extra life to the dish. It made for an amazing dinner, served over a bed of sauteed spinach with a side of roasted brussels sprouts.  Check out this 488 original and let me know what you think about citrus meeting fish! 

Bon Appetit!

My portion

My portion

Citrus meets fish

Servings:  2

  • 2-3 cod steaks (fillets) or any wild caught fish that you like!
  • 1/2 t sweet paprika
  • 1/2 t kosher or sea salt
  • 1/2 t pepper
  • 1/4 t ground chipotle pepper flakes
  • 7-10cherry or grape tomatoes, cut into thin slices
  • 1/4 red onion, finely diced
  • juice and zest from 1/2 orange or a couple of tangerines
  • 1-2 t butter or coconut oil, melted
  • Freshly grated parmesan cheese (optional), just a sprinkle.  You may sub a sprinkle of nutritional yeast for the parm.

Preheat the oven to 400 degrees F.

Combine the first 4 dry ingredients in a bowl and mix well.  Set aside.

Pat the fish fillets dry with a paper towel.

Put the diced red onion in a roasting pan so it will set directly under the fish fillets.  Place the fillets on the onion.  Sprinkle fresh citrus juice on top of the fish.  Melt the butter and brush each fillet with butter.  Sprinkle the dry ingredient mix evenly over the 2 fillets and do the same with the zest.  Place the tomato slices on top of the fish to cover the entire surface of the fish.  Add a light sprinkle of Parmesan cheese or nutritional yeast to the top of the tomatoes.

Roast in the oven for 15-20 minutes, depending upon the thickness of the fish.  Turn the oven up to broil and cook for another minute or two, just enough to lightly brown the top of the fish and cheese.

Serve over a bed of sauteed spinach or some seasoned quinoa and ENJOY!

Quinoa two bean salad

DSCN1682
Have you ever heard the saying that “Love isn’t easy. Especially the really good kind.”? Thank you Nicole Williams, but I respectfully disagree!

This quinoa salad is probably the most delicious and healthful salad that I have ever made. Let me tell you, that I fell for it–hard and fast! Even my hubby fell in love with this one, nearly licking every last grain of quinoa from his bowl!

Why is it so good, you ask? I guess it is the crazy good mix of ingredients with color, flavor, and interesting texture. Not sold yet?  Keep reading for more reasons to enjoy this big salad. This one dish can be the salad AND main course for your next meal–all in one (big) bowl, for easy kitchen prep and cleanup! The protein and fiber from the beans and quinoa are super filling, so you will leave the table completely satisfied! Plus, the ridiculous number of micronutrients it provides will help fuel your body to fight disease and clear out unwanted toxins! Again, all in one big, satisfying bowl!

Can you feel your heart soften? Not yet? Well then, I guess you will just have to make it yourself and see how easy it is to fall in love with this gorgeous grain salad.

Isn’t this salad gorgeous?

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Quinoa bean salad

Servings: 2-4, depending if served as a main course or a side

  • 1 cup quinoa (uncooked)
  • 1 3/4 c water
  • generous dash of salt and pepper, to taste
  • 2 t dried basil, or more to taste
  • chipotle pepper flakes
  • 1 T (or more) dehydrated onion
  • 1/2 c chopped black olives, chopped or sliced
  • 3 c grape or cherry tomatoes, cut in half
  • 1 can drained and rinsed great northern white beans
  • 1 can drained and rinsed black beans
  • 1 small red onion, diced
  • 2-3 T basalmic vinegar
  • 1 T olive oil (I used tuscan flavored oil)
  • 2 T lemon juice
  • 1-2 t lemon zest
  • 3 cloves of garlic, finely chopped or crushed
  •  spinach
  •  arugula
  • freshly ground pepper

Bring the first 6 ingredients, plus 1/2 t lemon zest to a boil in a medium-sized pot. Reduce the heat and simmer for 15-20 minutes, until the quinoa is al dente. Remove from heat to cool to room temperature.  

In a big bowl, mix the tomatoes, black olives, red onion, beans, lemon zest, basalmic, olive oil, garlic, lemon juice, salt, pepper, and hot pepper.  Be sure to taste the mix and adjust the seasoning as needed. When the quinoa has cooled to room temperature, add it to the veggie/bean mix.

Place a bed of arugula and spinach on your plate and top with a genergous portion of the quinoa/veggie mix.  Serve immediately or it may be refrigerated and served cold. No garnish is necessary, but a generous sprinkle of  lemon zest and/or freshly ground pepper is nice! Bon Appetit!