Months and months ago, I made this shrimp dish. Then I made it again for a dinner party. Then I promptly misplaced the recipe, so I was unable to share it. So, these darned photos have been teasing me all along as I tried and tried to remember what the heck was in the dish.

A spate of cleaning this weekend cleared all that up. I found the recipe — and about a dozen other things that I thought were lost forever. Behold the power of decluttering.

Without further ado … this tasty shrimp dish is both sweet and a little spicy. Perfect for an appetizer (think toothpicks!)  or served over rice noodles, it’s a great combination of flavors — and the chipotle pepper powder (I use Penzey’s brand) packs quite a punch.

Mango Chipotle Shrimp
serves 4

1 1/2 cups mango nectar
4 tbsp lime juice
1/2 tsp chipotle pepper powder (look in spices section)
sea salt and pepper
1 lb shrimp

Whisk together mango nectar, lime juice, chipotle pepper, salt and pepper. Add shrimp. Let marinate at least 1 hour (I usually start the shrimp from frozen and marinate for 4 hours).

Preheat a large skillet. Add the shrimp with the marinade. Cover and cook until shrimp are cooked through

Remove the shrimp from the skillet and continue to boil marinade until thickened — about 5 minutes. Spoon sauce over shrimp and serve.

For my birthday this year, Shawn bought me a full size food processor. For years, I have used a mini food prep, which I love. But after doing batch after batch of pestos and whatnot to store in winters past, I really wanted a full size one for big jobs … and guess what? I use it a lot. Like so often that it immediately found a permanent home on my kitchen counter.

And with the food processor just sitting there, beckoning me to chop, slice or puree something in its bowl, I was called to make this … sort of. It all started when mahi mahi, one of my very favorite fish, was on sale. Wild caught mahi mahi, that is … So, knowing that Shawn wouldn’t be home for dinner (man hates fish), I bought some.

Mahi mahi has a firm flesh, that holds up to the stab of a fork, but it’s also a light texture. Honestly, and this is such a funny thing to say, it reminds me a lot of chicken. There I said it. Tastes like chicken. Seriously though, mahi mahi is a wonderful fish that doesn’t have that fishy taste to it. Dressed up with some citrus and other bright flavors, it’s delectable. (I almost write divine and then delish, but really, I use those words a lot. Might be time to branch out a bit on the food adjectives.)

Anyway, long story short, this sounds and might even look fussy, but really it’s not. And frankly, I tell you to serve it on a plate, but it might be better in a bowl so you can grab a spoon and finish off the amazing tomato puree. It totally has a kick to it, but adjust the hotness to your liking.

Enjoy!

Lime Crusted Mahi Mahi on Spicy Tomato Puree
serves 4

1 lb mahi mahi filets
1/4 cup white wine
2 tbsp olive oil
1 lime
salt and pepper to taste
1 14.5 oz can of stewed tomatoes
1 tbsp fresh minced rosemary
1 clove garlic, minced
1/4-1/2 tsp sriracha (Thai hot sauce)

Preheat the oven to 350 degrees.

Wash the mahi mahi filets and place them in an oven-safe roasting dish, flesh side up if the skin is still attached, that fits them without too much extra room. Pour the white wine over the filets and then drizzle with olive oil.

Zest the lime, setting aside the rest of the lime for later. Combine the lime zest with salt and pepper and then rub into the top of the mahi mahi filets.

Slide the dish into the oven and cook for 15-20 minutes until the fish flakes easily with a fork.

Meanwhile, juice the lime. In the bowl of a food processor, combine the lime juice, stewed tomatoes (with juices), rosemary, garlic and sriracha. Process until smooth. Chill until ready to serve (you may want to make this even more an advance to really get it cold, but that isn’t necessary).

To assemble, spoon the tomato puree onto plates and place a mahi mahi filet on top. Serve immediately.

That salad was my reward for this week.

See, this was one of those weeks. Surely, you know the ones. It jolted to a  start at a breakneck speed first thing on Monday. After a relaxing weekend running errands and hanging out with my cousins, I realized I had some work due earliy-ish on Monday. I frantically worked to meet a 12 p.m. deadline on this extra project. Frantically. And that is how the whole week felt – just frantic. I got everything done on time every day, but the pace just didn’t stop. I wrote and wrote and wrote, but I never really felt at rest. I just couldn’t turn off the feeling of rushing.

Then today rolled around … and I do mean rolled. I woke up late, after accidentally hitting the off button on the alarm at 6 a.m. instead of snooze. So, off to another breakneck morning, I went and went and went until just before noon when I raised my head from my agenda and realized … I was pretty much done. A few follow up calls later (actually I took a break and then made the calls), it was mid-afternoon and I was free.

At first I was like “what now?”

Then I just started writing. Yes, I finished writing, just to write a little more. You do realize I am a writer, right? Actually, it made sense. I channeled my peaceful feeling into a little get-ahead work. I sent out a few pitches to magazines and then drafted an essay that still needs a lot of work. But that first draft? Getting it on paper felt so, so good.

So this salad was the reward for a week well worked. Sometimes it’s the simplest things that are the best rewards . . .

The Easy Tuna Salad

It’s very simple – a nice piece of wild Alaskan tuna that was rubbed with equal parts kosher salt and fresh pepper, browned for about two minutes on each side (I like it medium rare). I cut the tuna into chunks, toss it on a bed of baby greeens (with a few carrots and sunflower seeds) and drizzled it with Sesame Soy dressing from Trader Joe’s. Easy peasy.

Not too long ago, a late start like this would have spelled panic, agitation and worry for my day. It wasn’t that long ago that I was stifled by stress and overcome with disorganization. My office is still a mess, but me? I’ve learned the art and joy of being organized about everything I do. That feels good.

I also felt that feeling of being stifled not too long ago with food. I wasn’t sure if Paige would be okay eating fish, although I had no genetic reasons for being concerned. That fear felt like it limited and thwarted me with cooking. So when we gave her a few tastes here and there, it was like the sun peaked through the clouds and I took a much-needed breath.

This particular recipe began nagging and playing in my head when I spied another very fresh, very fresh, very pungent bunch of basil at the grocery store. Of course, I didn’t leave without it.

The taste has strong notes of sunflower, but the sauce has the texture of pesto. Did you know that sunflower seeds are one of the World’s Healthiest Foods? Very high in vitamin E and vitamin B-1, they have been shown in studies to lower cholesterol levels, lower high blood pressure, reduce the symptoms of asthma and even may protect against cancer. Basil, which is high in vitamin K, is also one of the World’s Healthiest Foods. Ultimately, the dish is pretty nutritious, fairly low in calories and delicious over rice.

Basil and Sunflower Tilapia
serves 2

2 cups packed basil
2 tbsp extra virgin olive oil
2 cloves of garlic, crushed
1 tomato (about 2 1/2 to 3 inches in diameter)
1/3 cup sunflower seeds
salt

1/2 lb tilapia

Preheat the oven to 375 degrees.

Combine the basil, olive oil, garlic, tomato, sunflower seeds and a little salt in a food processor and process until it’s roughly the texture of pesto.

In an oven-safe casserole dish that is large enough to fit the filets of tilapia, but not too much larger, spread half of the sunflower-basil mixture. Place the tilapia on top and cover completely with the other half of the sunflower-basil mixture.

Place in the oven and cook, 20-25 minutes until fish flakes easily. Flake all of the fish and stir together with the sauce.

Serve hot, over rice, with a lemon wedge. Sprinkle with sea salt just before serving.

What is it with all of the food allergies and sensitivities in the world today? Back in my day, peanut butter and jelly was a mainstay on the cafeteria menu and no one thought twice about serving fish (at least in the stick form) to kids. Things were just different.

These days though, as a parent, it feels like you cannot help but worry. We are surrounded with messages warning us that this, that and this are going to hurt our kids and how dare we think of that? It’s harrowing. So what that I’ve banished all things anti-bacterial from my home and ate all the nuts and fish I desired during pregnancy? So what that no one in my family has any sort of food allergies? So what? I can’t help but worry. The what ifs are so hard to silence …

So for months, I have been holding off giving Paige fish. My doctor gave the okay back in November, but I just wasn’t ready. Not Paige, me. I wasn’t ready. As irrational as I knew my concerns were, I just couldn’t bear for something to go wrong … so I waited. And waited. And waited some more. Finally, a few weeks ago, I caved and had Shawn give her some tunafish. I don’t eat it, but I figured a few bites would clue me in if I had something to worry about. We discovered that Paige loves tunafish (how she got that love, I do not know), and nothing else.

Tonight, I was finally ready to take the plunge and give her fish myself. After weeks of research, I chose cod as the first fish. It’s low on the allergen scale and is a good starter fish … As it turns out, this tasty meal was easy, quick and perfect. All is well …

Battered Cod
serves 4

Don’t be fooled by the ingredients list. The Cajun spice lends a nice flavor to the batter, but it doesn’t make it spicy. This is good for all ages …

extra light olive oil or canola oil
1 lb cod fillets (make sure they are boneless)
1 cup all-purpose flour
1 tsp Cajun seasoning
1 tsp salt
1 tsp toasted sesame seeds
1 egg, beaten

In a large skillet, add oil to about 1/4 inch depth. Turn the burner on to just below medium and heat the oil.

Rinse the cod fillets and set aside. Stir together the flour, Cajun seasoning, salt and sesame seeds. Place on a large plate or a large flat-bottomed bowl. Put the egg in a second bowl or plate.

Dredge each cod fillet in flour, then egg, then flour again. Repeat until all of the fillets are coated. Add to the hot oil. Cook until golden on both sides, and opaque throughout inside (about 10 minutes total).

Serve.

I have to tell you, I didn’t eat shrimp for most of my life. A bad experience as a child left me unwilling to give them a chance. But a few years ago, I got curious and ate one or two from my sister’s plate. Since then, shrimp and I have been good, good friends. I keep a bag of uncooked frozen shrimp in my freezer for when I just really, really want some.

About a month ago, I started thinking of some delicious tomato-y cajun shrimp I had a few years ago at a party. That got me thinking, could I create a quick and easy shrimp dish that would be delectable but simple?

Yes, oh yes.

The plump shrimp swim in a rich tomato base that is enhanced with a touch of sea salt and a bit of zing form the spice. Serve it with brown rice and a salad and this is as healthy as healthy can be.

This is one of the few things that I harbor as a mommy treat – I actually haven’t given this to Will or Paige (in fact, Paige hasn’t yet had fish or shellfish). But the other day, I wanted to see if someone else enjoyed this as much as I do. So, I whipped it up quickly and served it to a guest.

That guest loved it so much that she went home and made it for dinner.

Yes, sir-eeeee, this is totally craveworthy.

The key to this though is quality. Some dishes can stand using inexpensive tomatoes because they are doctored and influenced by other flavors. Not so here. The tomatoes shine in this, so you want good ones. I love Muir Glen for this. Pricey? Yes. But worthwhile.

(Recipe after the jump.)

Spicy Tomato Shrimp
serves 4

2-3 tbsp olive oil
4 cloves garlic, minced
1 lb frozen, raw shrimp (most cost effective, and you cook from frozen so they are quite convenient)
2 cups canned diced tomatoes, with the juices (use good quality tomatoes like Muir Glen for best results)
Spice Depot Spicy Sea Salt (about 8 turns of the grinder per serving)

Heat the olive oil over medium heat in a skillet that has a lid. Add the garlic and cook for one minute, stirring.

Add the shrimp, and stir to coat. Add the tomatoes and sea salt. Stir. Cover and cook for about 10 minutes, until shrimp is pink and cooked.

Uncover and let cook for an additional 3-5 minutes, until sauce thickens slightly.

Devour.

***NOTE*** The Spicy Sea Salt from Spice Depot really makes this dish.

We love fish — well, Will and I do at least. Shawn? Not so much. But that’s okay. We tend to eat it when he has to work late, since fish is such a great source of nutrition.

Mahi mahi is one of my favorites, but it can be quite pricey, so pick some up when it’s on sale (it was last week!) and try this. The crunchy and moist coconut topping is fabulous with the firm, but light, white fish. Serve with a fruited salsa — mango, perhaps.

In terms of nutrition, mahi mahi is relatively low in mercury (more than cod, less than halibut — nowhere near as much as swordfish. It does have omega 3 fatty acids, but not as much as other fish.

If you serve with a salsa, you can boost your antioxidants too (how’s that for a tie in to Sweetnicks‘ ARF/5-a-Day Tuesdays?).

Coconut Crusted Mahi Mahi
serves 4

1/2 cup panko breadcrumbs
1/4 cup sweetened flaked coconut
1 tbsp all-purpose flour
2 tbsp butter, melted
cooking oil spray
4 mahi mahi fillets (about 6 oz each)
sea salt and pepper
1 tbsp olive oil

Preheat the oven to 425 degrees.

In a small bowl, combine the panko, coconut, flour and butter.

Line a baking sheet with aluminum foil and spray with cooking oil spray. Place the mahi mahi fillets on the baking sheet. Sprinkle liberally with sea salt and pepper. Bake for five minutes.

Remove mahi mahi from the oven and drizzle with olive oil. Divide the coconut mixture between the fillets and pat down lightly, covering the entire top. Place the pan back in the oven and cook for about 10 minutes, until the crust is golden and the fish flakes with a fork.

Let the mahi mahi rest for 10 minutes before serving.

• Grilled Tilapia
• Light and Healthy Tilapia
• Fillo Clams Casino
• Lobster Stuffed Mushrooms
• Smoked Salmon and Brie Sandwich
• Seared Tuna with Sesame Soy Drizzle
• Baked Tilapia with Warm Tomato Relish
• Easy Sauteed Catfish
• Sauteed Tilapia with Lemon-Caper Pan Sauce
• Lobster Risotto
• Beer Steamed Clams

Last Monday, I had a total kitchen disaster trying to make a blood orange tilapia. Meanwhile, Cate at Sweetnicks hit the culinary jackpot with her tilapia. Not only did she rave on her blog about it, but she raved to me about it. So, that recipe ended up at the top of my “must try” list.

On Friday, I ended up making it. I just had to try it and it’s a darn good thing I did. This recipe is beyond amazing and the sauce is just delectable. Best of all, it’s low in calories and fat so when you are clamoring for seconds, you won’t totally kill your diet. Good news all around. This is so totally going to be a frequent repeat in my house.

Here’s the recipe, as I made it:

3/4 cup chicken stock (look for a low-calorie one like Emeril’s)
1/4 cup lemon juice
1 1/2 teaspoons drained capers (the original recipe used green peppercorns)
1 teaspoon butter
6 tilapia fillets (about 1 1/2 lbs total)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
olive oil
2 teaspoons butter
Lemon wedges (optional)

Whisk together chicken stock, lemon juice and capers. Lightly crush the capers.

Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside.

In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Sauté for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates.

Pour the broth mixture into pan, being careful of splatter — it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet.

Serve with rice (or as I did, a nice rice/pea mixture with a bit of lemon juice and pepper).

When I was younger — probably 8 or 9 — I struggled with the limited array of fish, vegetables and fruit served around my house. While we ate a diverse selection of meats and poultry, vegetables were limited to standard salad vegetables, corn, peas, green beans, cauliflower and broccoli. Occasionally there would be a Brussels sprout or a bit of asparagus thrown in for good measure, but it was rare. And other than salad, asparagus and Brussels sprouts, vegetables usually came from one of those cardboard boxes in the freezer. No seasoning. No sauces. Just plain (and dare I say, bland).

I knew there had to be more out there. There had to be some reason why people wanted to eat vegetables. I found it hard to believe that adults would choose to eat such tasteless foods by choice. I’ve learned that vegetables don;t have to be flavorless, frozen or bland. There is more fruit to the world than apples and bananas. And, most importantly, salmon and swordfish are not the only types of fish to cook at home . . . See? I knew there was more to eating then what I was exposed to.

I tried catfish for the very fish time in 2007 and totally fell in love. It’s firm, rich and delicious.

But when you think of making catfish, it’s usually with a breading or some sort of Cajun spices or some mixture of the two. It doesn’t have to be though. Catfish is one of those fishes that can really stand on its own with minimal seasoning.

This particular method is not only quick and ultra easy, but it tastes so good. It’s an easy and elegant dish that would be great for a meal after a long day of work … or when company comes. Will loved it and polished his plate (not bad for a two year old!) while I silently hoped he wouldn’t finish his, if you know what I mean. I served it on a bed of steamed asparagus (frozen, from Trader Joe’s — another food that can stand on its own), for a low-calorie meal. Yum.

Easy Sautéed Catfish
serves 2

1 tbsp olive oil
2 fillets Catfish
sea salt
freshly ground black pepper
lemon juice
2 tbsp grated asiago

Heat olive oil in a medium skillet over medium heat.

Wash catfish fillets. Generously douse with sea salt and pepper. Place in the skillet and saute for about 3 minutes on each side, until the fish is completely opaque and flakes easily with a fork.

Remove catfish from the pan and plate. Sprinkle with lemon juice and sea salt. Place half of the grated asiago beside each piece.

To eat, grab a bit of asiago with each bite.