Toasted Coconut Tilapia with Pomegranate Salsa

Menu:
Toasted Coconut Tilapia with Pomegranate Salsa || How Sweet It Is
Cilantro Cauliflower "Rice" || Practical Paleo

NOTE: Guys, this was so darn good! I prepped everything earlier in the day (which didn't take long), and when we got home from taekwondo, I whipped up dinner. Even Brian (the post-dinner snacker -- he's lucky I don't get offended) was completely satisfied afterwards.

Salmon Tikka with Cucumber Yogurt Sauce

Menu:
Salmon Tikka with Cucumber Yogurt Sauce || Jamie Oliver
Butter Lettuce Salad

Ingredients:
4 naan breads
1 fresh red chili
1 cucumber
1 lemon
4 tablespoons natural yogurt
sea salt and freshly ground black pepper
a few sprigs of fresh cilantro
1-1/2 lb. salmon fillets, skin on, scaled and bones removed (NOTE: I removed the skin)
2 heaped tablespoon thai red curry (Patak’s tandoori curry paste was recommended)
olive oil

Directions:
Preheat your oven to 225°F. Pop your naan breads into the oven to warm through

Halve, deseed and finely chop your chili. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds.

Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yogurt, a pinch of salt and pepper and half the chopped chili.

Pick the cilantro leaves and put to one side.

Slice salmon filet across lengthways 1/2" slices. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don’t dip your pastry brush into the jar!)

Heat a large frying pan over a high heat. Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through.

Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yogurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chili and cilantro leaves and finish with a squeeze of lemon juice.

Cajun Fish With Cabbage and Bacon Sauté

Menu:
Cajun Fish with Cabbage and Bacon Sauté || Real Simple

Ingredients
4 6-ounce skinless firm white fish fillets (I used tilapia)
2 teaspoons canola oil
2 teaspoons Cajun or blackening seasoning
4 slices bacon
4 scallions, thinly sliced, white and green parts separated
2 cups corn kernels (from 2 ears)
1/2 small head Savoy cabbage, cut into 1-inch strips (4 cups)
kosher salt and black pepper
2 tablespoons cider vinegar

Directions
Heat oven to 450° F. Place the fish on a rimmed baking sheet, drizzle with the oil, and sprinkle with the Cajun seasoning. Roast until the fish is opaque throughout, 8 to 12 minutes.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. Add the scallion whites to the drippings in the skillet and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the corn, cabbage, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the cabbage wilts and the corn is tender, 3 to 5 minutes more. Add the vinegar and scallion greens and toss to combine. Sprinkle with the bacon. Serve with the fish.

Grilled Trout

Menu:
Grilled Trout
Asparagus
Yellow Tomatoes

Salmon

Menu:
Salmon
Green Beans
Pearled Couscous

Tuna with Asian Slaw

Menu:
Tuna with Asian Slaw || Real Simple

Ingredients
2 cucumbers, peeled
1 bunch radishes, thinly sliced
5 scallions (white and light green parts only), thinly sliced on the diagonal
1/4 cup fresh cilantro leaves
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
kosher salt and black pepper
4 teaspoons canola oil
3 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
4-6-ounce tuna steaks (about 3/4 inch thick)

Directions

1. Working over a medium bowl, use a vegetable peeler to create long, thin strips of cucumber.

2. Add the radishes, scallions, cilantro, vinegar, sesame oil, and ¼ teaspoon each salt and black pepper and toss. Cover and refrigerate.

3. Heat the canola oil in a skillet over medium-high heat. Using the flat of a knife or the bottom of a pan, crush the coriander seeds and peppercorns.

4. Sprinkle 1 ¼ teaspoons salt over the tuna and press the crushed spices onto each side.

5. Cook the tuna, turning once, until it reaches desired doneness, about 3 minutes per side for medium-rare.

6. Divide the tuna among individual plates and serve with the slaw.

Salmon Smash

Menu:
"Kari's" Salmon Smash

NOTE: In the past, the kids have not necessarily loved this meal. But tonight they were oohing and aaahing over our fancy dinner, asking if we've ever had it before. I've never been one to stop serving something Brian and I enjoy just because the kids didn't like it, and this just shows you why. Of course, sometimes, it's reversed, and something they enjoyed eating in the past, is now "really gross." Kids are weird.

Coconut-Macadamia Crusted Tilapia with Curry Cream Sauce

Menu:
Coconut-Macadamia Crusted Tilapia with Curry Cream Sauce

NOTE: Last time I made this, I forgot Macadamia nuts, and substituted pistacios. That worked too. Both versions are delicious.

Pan Seared Salmon

Menu:
Pan Seared Salmon
Spinach
Quinoa

NOTE: I've always overcooked my salmon, but I think I finally -- FINALLY -- have it mastered.

Fish Tacos

Menu:
Fish Tacos with Pineapple Salsa
Refried Beans
Yellow Rice

Preparation time: 15 minutes
Cooking time: 6 minutes
Yield: 4 servings

1 can (5 1/2 ounces) chunk pineapple, juice reserved
1 tablespoon plus 1 teaspoon olive or vegetable oil
1 teaspoon salt
Freshly ground pepper
1/2 pound cod or other whitefish fillets
Juice from 1 lime
2 green onions, minced
1 jalapeno or serrano chili, diced, or to taste
1 tablespoon chopped cilantro
1 teaspoon honey or sugar
8 (6-inch) corn tortillas, warmed
Sour cream, shredded Jack cheese, guacamole, diced onions, optional

1. Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, 1/2 teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa.

2. Combine the pineapple chunks, remaining 1 teaspoon of the oil, lime juice, onions, chili, cilantro, honey, remaining 1/2 teaspoon salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish.

3. Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about 3 minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.

Orange Roughy in Scallion Ginger Sauce

Menu:
Orange Roughy in Scallion Ginger Sauce
Kimchi
Salad

NOTE:  I actually forgot to add the ginger. The kids thought it tasted like sushi (which is a good thing).

Baked Salmon

Menu:
Baked Salmon
Asparagus
Arugula Salad with Roasted Red Pepper, Radish and Cucumber

Fish Tacos

Menu:
Fish Tacos
Slaw
Radishes
Refried Beans

Tilapia, Green Beans & Mashed Potatoes

Menu:
Panko Crusted Tilapia
Green Beans
Leftover Mashed Potatoes
Mache Salad with Beets and Avocado

Fish Tacos

Menu:
Fish Tacos (tilapia)
Cole Slaw
Avocado
Hot Sauce
Corn on the Cob

Salmon, Chard & Couscous

Menu:
Salmon with Maple Syrup & Soy
Swiss Chard
Israeli Couscous

Poco Loco

Poco Loco Cantina:
Guacamole & Chips
Fish Tacos
Margaritas

Whoops! Took a bite before taking a picture!

Tuna, Beans & Salad

Menu:
Tuna with Lemon-Caper Vinaigrette
Green Beans
Salad with Beets and Mozzarella

Coconut Tilapia

Menu:
Coconut Tilapia (from Sendicks)
Broccoli
Salad with Sunflower Seeds and Peperoncini

Friday Night Fish Fry

Café Hollander:
Beer Battered Fish Fry for Me and the Kids
Potato Chip Crusted Fish Fry for Brian