Sometimes, you taste something – just a little bite of it – and it blows you away. That was the case with this dish. It was rich, buttery even (although there is no butter in the recipe) and absolutely mouthwatering. It was one of those things that the kids devoured so fast that I did a double take. Really, it was just that good.

The fish itself? It was good and had a nice flavor. That alone? Not amazing. But the pan sauce that you drizzle over everything? That was what made it spectacular (insert fireworks here).

I used thin wild-caught cod fillets that were on sale at my local grocery store. I served it with Basmati Rice Medley from Trader Joe’s (love that!). It would go really well with a side of roasted broccoli. This meal — including rice and a veg — can be made for well under $10. High flavor at a low cost? Love it.

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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.

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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!

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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 . . . Read the rest of this entry…

It’s gray and dismal outside my office window this morning. It feels more like 6 am than 7 am as the clouds hang thick. The grass, which is just starting to show signs of the brilliant hue that we’ll love for three seasons, looks muted and pathetic. This is not the sunny day I was hoping for. I should have been up at 6 a.m. … but when the alarm went off, I turned it off with the intention of getting up in a minute or two. I felt wide awake at the time. An hour and a half later, I rose.

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.

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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 … Read the rest of this entry…

Spicy Tomato Shrimp

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.)

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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 Salsa, perhaps. Read the rest of this entry…

I had a rude awakening on Friday when I suddenly realized that it was Friday and the meat I had planned to serve for dinner was a big no-no. If you are in a similar situation and looking for a yummy dish to feed your brood, check out these recipes from Sarah’s Cucina Bella:

• 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 Sauteed Tilapia with Lemon-Peppercorn Sauce. Not only did she rave on her blog about it, but she raved to me about it. So, that tilapia 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.

Looking for more delicious tilapia recipes? Try these:

• Basil and Sunflower Tilapia
• Baked Tilapia with Warm Tomato Relish

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