Fish with Spicy Orange and Black Cherry Sauce

This recipe from "Clean Eating" is a keeper.  It is so unique and delicious
that I will be making it again very soon!  I would have never thought to mix
carrots, oranges and black cherry jam together to make a sauce for fish but
it is amazing.


Fish with Spicy Orange and Balck Cherry Sauce

INGREDIENTS:


•10 oz couscous

•Olive oil cooking spray

•1 medium yellow onion, thinly sliced, divided

•4 cloves garlic, finely minced, divided

•2 large carrots, peeled and diced

•4 green onions, diced, divided

•1 tsp dried cilantro

•Sea salt and fresh ground black pepper, to taste

•2 large navel oranges

•4 tbsp no-sugar-added all-fruit black cherry jam

•1/2 tsp ground cinnamon

•1/8 tsp ground cayenne pepper

•4 4-oz cod fillets or other whitefish of your choice (1 lb)

•1/2 tsp Spanish paprika

INSTRUCTIONS:

1.Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Stir in couscous, cover and remove from heat. Let sit for 5 minutes, then fluff with a fork and set aside.

2.Heat a large nonstick or cast-iron skillet over medium-high heat for 1 minute. Mist with cooking spray, add half of yellow onion and 2 cloves garlic and sauté for 2 minutes. Add carrots and sauté for another 2 minutes. Add all but 2 tbsp green onions and sauté for another minute. Add couscous, sauté for 1 minute more, then remove from heat. Season with cilantro, salt and black pepper.

3.In a small bowl, zest 1 orange, then squeeze juice from orange over zest. Slice remaining orange in half, then cut orange slices in half, leaving the peel intact. Set orange slices aside.

4.Heat a medium-sized saucepan over medium-high heat for 1 minute. Mist with cooking spray, add remaining onion and remaining 2 cloves garlic, and sauté for 2 minutes. Add juice-zest mixture and jam, bring to a simmer, then reduce heat to medium-low. Stir in cinnamon and cayenne. Cook for an additional 2 to 3 minutes or until sauce is thickened just enough so it will coat the back of a spoon.

5.Preheat broiler on high. Line a cookie sheet or shallow baking pan with aluminum foil and arrange fillets on top of foil. Sprinkle paprika over fillets, then top each with 1 orange piece. Broil for 8 to 10 minutes or until fillets are cooked through and flaky. **  I cooked my fish in a frying pan with a little oil about 3-4 minutes each side.  I always turn the heat up on the last minute of each side to get a crispy coating on the fish*

6.To serve, place 1 cup couscous-veggie mixture on a plate with 1 fillet, (I took off the orange piece when I plated the fish). Pour 2 tbsp sauce overtop of each fillet, followed by 2 tsp green onions and 2 to 3 additional orange pieces. (You will have 1 cup couscous and about 1/4 to 1/3 cup sauce left over.)

I am sorry that I don't have a great photo of this dish .  You will just have to trust me and make it because you are going to love  it!!

Tilapia with a White Wine, Lemon, Butter Sauce

We had a wonderful dinner tonight! 
I made Tilapia with a White Wine Sauce,
Balsamic Green Bean and Tomato Salad
and Spiced Sweet Potatoes.  
It all turned out delicious!

We just returned from a week in Florida
where we ate some amazing food but
it is nice to be back at home in my own kitchen
cooking dinner for two. 


Tilapia with a White Wine, Lemon, Butter Sauce

Rinse and dry your Tilapia Fillets
Make a simple flour and seasoning mixture to
bread the fish in .   I used flour, salt , thyme and
oregano.   I lightly floured the fish in the flour mixture
and set it aside while I prepared the wine sauce. 
When you cook the Tilapia, cook it in a pan with a little oil.
Only cook the fish a few minutes on each side ( about 2-3)
unless your fish is really thick.  I like to turn up my heat really
high for about a minute or so to get a light, crispy coating on
the outside of the fish.


White Wine Sauce:
1 cup dry white wine
1 lemon, peeled, quartered and chopped
1 tablespoon shallots, chopped finely
1/2 cup heavy cream
4 TBS of butter
1 teaspoon kosher salt or sea salt
pinch of pepper
2 tablespoon finely chopped fresh parsley leaves
1-2 tablespoons of capers
touch of lemon zest


Heat a little oil in a pan and add the chopped shallots and let them cook on low for about 3-4 minutes.
Add the wine and lemons to the shallots and bring this mixture to a boil.  Reduce heat to medium/low and let this simmer and reduce by half, about 15 - 20 minutes.  Stir the mixture frequently.

Add the cream and continue cooking until the liquid reduces again, about 5 minutes.

*Begin to cook the fish now**

Whisk in the butter, 1 tablespoon at a time and cook for about 3-4 minutes and allow the sauce to thicken . Continue stiring the sauce.  Add the salt, pepper, parsley  and whisk to blend. Add the capers and a touch of lemon zest. Stir one last time.  Give the sauce a taste and see if you need to add anything before serving.

This is a wonderful White Wine Sauce for fish that I am sure it can be used on many different types of fish.


                                                         Delish!

 
 

Peanut Crusted Tilapia with a Ginger and Scallion Chutney

Tilapia is a fairly easy fish to cook.
It has a mild fish flavor making it easy
to find a wide variety of ingredients to
pair with it. Tilapia contains a great
deal of protein and vitamin B12 -
making it is good for you!
Here is a new Tilapia recipe I tried
that you might like.

Peanut Crusted Tilapia with a Ginger and
Scallion Chutney

1/3 cup vegetable oil
1 tbs. agave nectar
1/2 cup scallions finely diced
2-3 tbs. fresh ginger finely grated
4 tsp. rice wine vinegar
kosher salt
1/2 cup of flour
1 large egg
1/2 cup salted peanuts, finely chopped
2 skinless tilapia fillets
fresh ground black pepper

Directions:
In a skillet, heat the oil and add the scallions and ginger.
Stir the ginger and scallions while they cook. Cook until
they are a golden color, about 4 minutes. Add 3 tsp of the rice
wine vinegar to the pan and cook for about 2- 3 more minutes.
Then tansfer this mixture to a small bowl. Add the last tsp of
vinegar, 1 tbs. of agave nectar and a pinch of salt. At this
point I would taste this mixture to see if the flavors are
balanced.

Next, get your flour and put it on a flat plate, beat an egg in a bowl and set
the finely chopped peanuts on another flat plate. Dry the tilapia
and sprinkle with a little salt and pepper. Then you will rub flour
on the fish, dip the fish in egg and then cover with the chopped peanuts.

In a new skillet heat a little oil. Add the tilapia fillets and cook until golden on each side. The peanuts will brown as the tilapia cooks. I usually cook
my tilapia for about 3 - 4 minutes on each side.

To serve you will place the peanut crusted tilapia on a plate and then
gently pour and spread some of the ginger and scallion chutney on top
of the fish.

We made roasted sweet potatoes with gorgonzola cheese as a side dish.

This turned out to be a great meal!