Ginger Cilantro Fillets

Tags

cardiac diet, easy fish recipes, economical fish recipes, flavorful fish recipes, fresh cilantro, fresh ginger, grilled asparagus, low fat meals, low sodium meals, using quinoa

I have been trying to help my husband enjoy the taste and texture of fish so that it can be included in his diet more frequently.  He is beginning to adore any type of fish blackened, but I wanted to give him more choices.  I asked friends for their favorite fish recipes to give myself a larger repertoire to choose from.  Personally, I enjoy fish for all of its simple flavor so have never, until now, thought much of ramping it up.  Finding new fish recipes are still top of my culinary to do list, so any ideas shared would be greatly appreciated.

This recipe was given to me by two followers of the blog,  Ginger and Cilantro Baked Tilapia from The Kitchn, one of my favorite food blogs.  One of the comments under The Kitchn’s recipe stated that the finished fillets tasted too strongly of ginger.  It was a strong flavor to season the fish that I was after, hoping to mask the fishy flavor that my husband dislikes, but I decided to use the topping on several fillets to lessen the amount on each.  The fish was still pretty pungently seasoned but it did the trick.  Due to the amount of intense flavors in the recipe and the addition of the oyster sauce I was able to omit salt from the recipe but still gave my husband a hefty wedge of lemon to squeeze on his finished fillet.

It made a beautiful, tasty lunch for the four of us, with two extra portions to save for another meal, served over quinoa with grilled asparagus.  Considering how very green the finished plate of food was, I think Hubby’s coming a long way learning to eat his dark green vegetables, as well, don’t you?

I made only minimal changes to the original recipe but will probably cut back on the amount of ginger and cilantro I use the next time I make it.  The seasoning puree would also work nicely on other types of fish, I’m sure.

Ingredients:

6 tilapia fillets

4 cloves of garlic

2 T ginger

1/2 tsp. oyster sauce

2 tsp. peanut oil

1/3 c. fresh cilantro

 

Method:

Heat oven to 475 degrees F.

Peel the ginger by scraping it with a spoon and cut into smaller pieces.

Add it and all of the remaining ingredients together in the bowl of a food processor, but the fillets, of course.

Spread each fillet with the finished topping on both sides.

Lay the fish fillets on a baking pan and bake for 8 to 10 minutes.

6 Servings

 

 

 

Chicken and Green Tomato Pozole

Tags

cumin, fresh cilantro, green tomatoes, hominy, Mexican, pepitas, pozole, pre-Columbian, slow cooker, toasted pumpkin seeds

According to Wikipedia, a pozole is a “pre-Columbian stew from Mexico”.   For as long as I can remember I have been interested in history and the origins of certain dishes.   I am fascinated by anything “pre-Columbian” so this one was right up my alley.

For those of you who are slow cooker lovers, this would be simple using skinless, boneless chicken breasts cooked in the poaching liquid, the remaining ingredients added at the end.  I don’t like doing things the easy way all of the time and don’t feel as if I can learn anything by dumping a bunch of ingredients in a pot and flipping a switch so I really enjoyed making this dish the traditional way and the end result was flavorful and unique.  The spiciness was a little weak, however, as the peppers had simmered away most of their heat.  The next time I will add them closer to the end of the cooking process so they can retain a little of their kick or use some minced as a garnish.

Ingredients:

1 whole chicken, portioned

4 cloves of garlic, whole

1 large onion, cut into wedges

2 bay leaves

4 c. of chicken stock

2 c. of water

2 tsp. salt

10 peppercorns

1/2 tsp. cumin

2 oz. toasted pumpkin seeds (may be found under the name “pepita”)

3 cloves minced garlic

2 c. diced green tomatoes

2 jalapenos, seeds and ribs removed, minced

1 onion, diced

3 T extra virgin olive oil

1/2 tsp. cumin

1/2 tsp. coriander

Salt

1 T fresh cilantro leaves

20 oz. can of hominy

Method:

In a large stock pot, place the first 9 ingredients.  Poach (little or no movement of the liquid) for 1 1/2 hours.

Remove the chicken, peel off the skin, pull from the bone and shred.  Set aside.  Reserve poaching liquid and strain.  Keep hot.

In a hot pan, toast the pumpkin seeds until golden.

Grind them in a food processor or nut and spice grinder.

Set aside.

Heat a medium skillet over medium to high heat.  Add the minced garlic, onions, peppers, and green tomatoes.  Saute until softened.

Add 1 c. reserved poaching liquid and simmer until the vegetables are tender.  Puree.

Set aside.

To the remaining poaching liquid, add the shredded chicken, pureed vegetables, 1/2 tsp. cumin, coriander, and salt to taste, keeping in mind that the liquid will reduce over time and the salt will become concentrated.

Simmer 45 minutes.  Add the cilantro leaves, ground toasted pepitas, and hominy.  Season with salt to taste a final time.