Re: fruit lax recipe (and cooking fish)

I agree we should have a recipes thread!!
I always love easy-to-prepare ideas that are healthy.

My current favorite breakfast is a hard boiled egg (I make a dozen or so at a time on the weekend) chopped up and mixed with a morningstar veggie sausage patty, on good wheat toast. YUM!

I'll see if I can't scare up some of my best Fall recipes. I've got some fabulous soups and delicious veggie recipes.

In fact, I think tonight I'm going to make a couple of steaks (a very rare thing to have beef in our house) and roasted vegetables, with a side of mushroom brown rice. I'll post a recipe shortly!

kelly wrote:
I also wrap the fish in parchment paper with a little pepper, a lemon slice or 2 and some onion if I have it around. Put it in a dish and put in 325 deg oven for about 15 minutes max (always hard to judge - depends on thickness and how much fish). To check use a fork or knife and open it a little to make sure it is still soft but flaky. voila - no dishes to wash as the parchment paper keeps the dish clean.

I use this method even if I have marinated it as Aim does. I do cook very thin fish such as sole in the frying pan with a little margarine and olive oil. I first dip it in beaten egg and cover it with crumbs such as panko crumbs or just plain bread crumbs. A little pepper and sometimes fresh parmasen when it comes out of the frying pan. This takes about 5 minutes or so depending again on thickness. I don't let it dry out too much. I rarely put it into the pan until the rice or potatoes and veggies are done.

Speaking of rice for a quick meal that is not too bad I have purchased the Uncle ben's bistro express rice for the 2 of us. It is a little saltier than I would like but it only takes 2 minutes in the microwave and comes in brown rice, wild grain, etc. Worth it for nights when I am exhausted and my diet might otherwise not be as healthy. That, sole and frozen peas can take a total of 10 minutes from the time I start in the kitchen. A salad with prewashed lettuce can round out that meal pretty quickly. When I buy my veggies now I prewash everything and put them into bags right away in the fridge. Easier to grab a carrot or piece of celery that way and easy to cook. Sometimes it just feels that peeling a carrot might just make cooking too much.

I am getting lots out of these cooking ideas. Pat is at his family's for dinner tonight again (I am staying away with this cold) and I think the sole will be my meal for tonight. That and a salad. I did do a pot roast the other night in my slow cooker. It did us 3 meals. The first night was the pot roast (with winter veggies cooked in the bottom of the crock pot), the second was the roast sliced with a salad, the third I put all the veggies and chunks of meat in individual large ramekins and topped them with a piece of rolled out puff pastry. Put in the oven and that was dinner - pot pies. (the dog got the leftovers from all that - he loves the gravy!). Was an easy 3 nights.

So lets keep the thread going. It is especially important right now as I think so many are trying to stop the fast food, prepared foods - due to sodium or health issues, money issues or both. With the slow cooker for example you can use the cheaper meats. They are actually better as they need the slower cooking to make them tender. They do have a little more fat sometimes than other meats but you use little to no fat cooking and as Aim says we do need a little fat in our diet. You can skim any fat off at the end by cooling or by skimming a piece of bread over the top of anything - that goes for soup too!

Kelly
"Aim" <aimGIRLYgrrrl@xxxxxxxxx> wrote in message news:gd2fe4$1fu$1@xxxxxxxxxxxxxxxxxxxxxxxxxxxx
I looove fish.
I like to believe I'm a pretty good cook and would be glad to talk fish.

My favorite fish are all the firm-fleshed ones like tuna, swordfish, salmon, bass, halibut etc. However, I haven't met much fish I didn't like.

Easy-peasy way to do a firmer fish:

Buy it in steaks about 1" thick (Trader Joe's has flash-frozen fish for REALLY inexpensive and the quality is wonderful)
Marinate them in a ziploc for a couple of hours with a bit of soy sauce, fresh ginger and honey. Or not - it will be good either way.

Throw them into a hot pan with a bit of olive oil, and quickly sear each side - 30 seconds to a minute per side should get you a nice brown sear. Then turn the heat down to medium-low, add a tablespoon of water, and quickly lid the pan. Let it steam itself for maybe 5 min, and check for done-ness with a knife. It should flake apart easily but still be tender in the center, as it will cook just a slight bit more as it rests.

Couple of other methods:

Salmon - mix brown sugar and soy sauce to make a paste, and "paint" it on the fish. Cook on a baking sheet at 350 for about 15 min, or until done through.

Salmon, Halibut, or any other fish, really: Squeeze a lemon overtop the fish and sprinkle on a little dill. Dot with butter if desired. Lay very thin lemon slices over the top if desired. Bake as above.

Let me know if you want more, or some more specifics. I used to have a good recipe for a poached halibut with various citrus fruits as a "sauce" - it was amazing. I'll look for it or try to remember it. Been awhile since I made it.



Diane wrote:
aim, your diet sounds excellent, and i see you eat a lot of fish. but
can we talk about cooking fish? i am so bad at it! i'd love to eat
more of it, but i can never get it to come out "right."

diane

.

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