Pollock with Red Curry Sauce

9 or 10 Fillets sliced in quarters

3 bundles of bokchoy chopped

4 potatoes peeled and quartered

1 can of tomato puree

1 can of stewed tomatoes

1/2 red pepper sliced

1/2 yellow pepper sliced

1 1/2 onion sliced

1 cup cilantro chopped *garnish*

3 cups vegetable broth

olive oil

2 tablespoons red pepper powder

2 tablespoons curry powder

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon sea salt

1 tablespoon Rick’s All-Purpose Seasoning Cajun

**Sugar** ADDED LAST

On high, start boiling your potatoes. They should be soft within 20 minutes as long as you didn’t slice them too big. Once they are done drain them and set them aside. I let my frozen Pollock fillets thaw and realized there was no skin on the back. I remembered it was a very flaky fish so cooking it with the sauce was a no go. It would shred apart easily. So I set them aside in a wok with olive oil and a little salt and pepper. They will cook very fast so finishing the sauce first is priority. In a small bowl your seasonings will all be combined except for the sugar. This mix will literally make the sauce come to life.

On medium saute your onions and peppers in a little olive olive. Then add stewed tomatoes, tomato puree, and vegetable broth. Then begin slowly pouring in your seasoning mix. I didn’t use all of mine. I had about a small corner left. This was to my taste preferences. Yours may vary so taste the sauce as you add in the mix until you feel it’s right.

Next add bokchoy, potatoes and stir. Add sea salt and pepper and finally one spoonful of sugar. Turn down to low and let simmer.

On medium heat, cook the Pollock. Make sure to be gentle with it as you flip it over to cook both sides as it will break up. It will cook extremely fast. Once the fish is done gently scoop out of the pan and add to your curry sauce. Stir. Serve with rice and garnish with fresh cilantro on top to bring a burst of flavor!

August 4, 2018 0

Salmon Patties

Salmon patties are one of my favorite things to have for breakfast. I’ve been making them since I was a teen so I have mastered the patty. For sure! That’s how you know you are southern for real.

Ask yourself… Can I make a salmon patty?

If not then we gotta throw your entire Southern claim all away. Revoke your status. Deem you a city slicker until you get this whole patty thing down. I will help you out today because I know it can be heart breaking to know that yes… it’s really that serious.

Ingredients:

1 can of salmon

1 egg

cap full of lemon juice

Lawry’s seasoned salt

1 tablespoon of Prepared Horseradish

1 tablespoon Worcestershire sauce

1/3 cup of chopped onions

garlic powder

**tarragon** My secret ingredient!!!

panko bread crumbs

cornmeal to batter

Drain the liquid from the salmon as best you can. Then put the salmon in a bowl to mix in your ingredients. Mix togther salmon, egg, lemon juice, horseradish, Worcestershire sauce and onions. Then season the mix liberally with tarragon, garlic, and seasoned salt. Continue to mix it thoroughly. Then sprinkle in panko crumbs enough to bind the mixture. If it’s too dry add some more worcestershire sauce.

Spoon out and shaped them into balls. Then to make it easier I put some cornmeal on a plate and gently batter the patties.

On medium heat fry the patties on one side to a golden brown. Gently flip, press it down to flatten slightly and let fry until golden brown. Flip again. And you’re done!

July 29, 2018 1

Pan Seared Tilapia with Couscous

So my friend told me I take forever to make anything. Whether it be sandwich or a meal. I can’t help it! I enjoy the whole prepping of the food thing. The chopping and dicing and mixing. It is so cool to me and I view it more like recreation or therapy. Yeah food is my therapy. I imagine the flavors first in my head how they blend together. I think of previous issues I have had with dishes and what I can do to improve. Problem solving so to speak. Well her number one thing is that in my household nothing is done with haste. We take our time getting dressed. Cleaning up. Going to run errands. Everything is always a process. So this time I wanted to prove her wrong. I wanted to make a quick and easy to put together meal. I decided on fish, a salad and couscous. Fish is a super quick unthaw. I’m going to pan sear it. Chop up a salad. Lastly couscous is simple boil and it takes 5 mins to soak up the flavors. So I went into the kitchen like a whirlwind to prove the bestie wrong! LOL.

Ingredients:

The Tilapia

Breading- equal parts flour, cornmeal, panko breadcrumbs, 1 egg beaten

Seasoning- 1 tablespoon of lemon juice, garlic powder, sea salt, black pepper, oregano

Vegetable oil

1 tablespoon of butter

The Couscous

1 cup couscous

3/4 cup water

1/4 cup chicken broth

2 tablespoons coconut water

1/4 cup diced green pepper

1/4 cup diced onion

1/4 cup frozen green peas

A few black olives chopped

1 clove garlic finely chopped

1/2 teaspoon cumin

1 tablespoon turmeric

sea salt and black pepper to taste

Put your tilapia in a large bowl and coat with the beaten egg and lemon juice. Then season to taste with sea salt, black pepper and garlic powder. In a small bowl mix flour, cornmeal and panko breadcrumbs. Batter the fish and pan sear in a skillet with butter and vegetable oil until each side is a golden brown. Remove and place on a plate with a paper towel to absorb the oil. Sprinkle over top with oregano. BOOM!

Now for the couscous. In a small pot, saute onions, black olives, garlic, green peas in a little vegetable oil. Sprinkle a little salt and black pepper over the veggies and stir. Add water, chicken broth, coconut water, cumin, tumeric and bring it to a boil. Add the couscous and stir quickly. Remove from heat and cover for 5 mins. Let the couscous soak up the mixture. Then after the 5 minutes stir again to make sure the veggies are evenly distributed. Taste it and sprinkle salt and pepper to your preference. POW!

Serve with simple salad of your choice. DONE!

#IBEATYOU

July 10, 2018 0

Baked Mackerel with Lemongrass

Welcome to the fishiest fish in all of creation. This fish is a destroyer of worlds and friendships. The Mackerel. Though it by far has the most flavorful taste for a fish I’ve ever had, it’s NOT a date night meal. Reason why: breathing on anyone after you have eaten it is going to cause a nuclear holocaust on their face. I’m talking an Extinction Level Event breath. Now besides that it’s super good and packed with vitamins and nutrients. So at the end of the day enjoy it alone or with the understanding of what I have just said to you.

Ingredients:

3 whole mackerels split

2 lemons

1 red onion

1 red, green and orange bell pepper

minced garlic

black pepper

*sea salt unless it is already salted

tumeric

cumin

chili powder

basil

oregano

Preheat oven 450 degrees. Slice the onions and bell peppers. Arrange them on the bottom of the pan. Place mackerels on top and drizzle over top with olive oil.

Sprinkle tumeric, cumin, chili powder, oregano, pepper, garlic, lemongrass, and salt if needed. Slice lemons and place 2 per fish. Squeeze the remaining lemon juice over top the fish. Then sprinkle basil over top.

Bake 15 mins and serve with rice.

*Don’t speak to anyone until you have washed your hands, brushed your teeth, tongue and gargled THOROUGHLY.

June 18, 2018 0

Why I like Red Lobster…

Ok so we are going to go into a touchy subject. I swear a lot of people act as though they are too good for Red Lobster. There are way fancier, pricer seafood restaurants to eat at. I get that. But people were dang near ashamed to admit that they dine there until Beyonce shouted them out in the song “Formation”. I like to go there because of the simplicity of the ingredients and sauces. I love the taste of a fresh clean fish. Always have always will. Other seafood places do have more going on with their sauces but to me it covers the taste of the actual fish. (Not to mention will tear my stomach apart). So yeah I got to Red Lobster for the fish!

Their current menu has tuna poke. It’s a little over $5.00 and makes a great appetizer. It was how I expected it to taste. It is a lighter take on poke. Most pokes are significantly more flavorful. The typical poke is darker because of a more fuller bodied sauce and it’s marinated longer. I believe this was lightly tossed right after I ordered it to be honest maybe I’m wrong…

The fish was very fresh so it was a light and refreshing. This dish is a great way to introduce eaters who are a little scared to step outside the box. It was good. Not fantastic but good nonetheless.

Notice the differences of my homemade Tuna Poke marinaded for 2 hours before serving. **I’ll post that recipe another time.

For my entree, I went with the grilled trout topped with a tomato-cilantro relish, baked potato with butter and sour cream, and chesapeake corn on the cob. The trout was of course more of the star and the sauce was missing more acidity. I think more lime juice was needed to be used because it was more like stewed tomatoes with a touch of cilantro. I added squeezed lemon to balance it out and it was good from there. Probably wouldn’t go for that topping again to be honest but I applaud their effort to bring more flavor to the menu without murdering my insides.

June 2, 2018 1