Saturday, September 28, 2013

Fish with spicy tomatoes and capers

This is my go-to fish recipe—simple and delicious.  I usually make it as an ordinary-day dish, but last night I served it to guests, and was reminded that it was definitely a good meal for company too.  Really nice when something so easy is good enough for company!  The sauce can be made ahead of time, and then just put the fish in about 10 minutes before you want to serve it.  I generally serve this with a side of rice and a salad.  Last night, I also served a cold carrot-parsnip soup.

(4 servings)
adapted from Weightwatchers Simply Delicious

Be sure to use the fresh lime—it really perks up the flavor.

2 t. olive oil
1 onion, halved and then sliced
3 garlic cloves, minced (from a jar of minced garlic is fine)
1/4 t. crushed red pepper or a couple of squeezes of Sriracha sauce (recipe calls for 1 jalapeño pepper, seeded and chopped, but I use these easier substitutes )
1 28-oz can diced tomatoes
2 T. drained capers
1/4 t. salt
1/4 cup chopped parsley
1 t. dried oregano
1-1/4 lb. cod or halibut fillets (I generally use cod; any white fish is likely to be fine)
1 lime, cut into 4 wedges

Part 1 of the recipe can be done well ahead of time and set aside.

1) Heat the oil in a large skillet, then add the onion.  Sauté until translucent, 3-5 minutes.  Add the garlic and hot pepper and sauté until fragrant, about 1 minute.  Add the tomatoes, capers, and salt; bring to a boil.  Reduce the heat and simmer, uncovered, until the sauce is slightly thickened, about 15 minutes. 

2) Stir in the parsley and oregano.  Add the fish, spooning the sauce over it; cover and simmer until the fish is just opaque in the center, about 8 minutes.  Serve with the lime wedges.  (The freshly-squeezed lime is a key part of the success of this dish.)

Per serving: 215 calories, 5 g fat, 3 g fiber

Friday, September 6, 2013

Thai cucumber salad

Here's a nice cucumber salad for the last days of summer--simple and refreshing, with a bit of jalapeno heat.

adapted from
serves 5-6

2 cucumbers, peeled, seeded, and sliced (if using English cucumber, can leave unpeeled)
1 onion, sliced very thin
1 large jalapeno pepper, seeded and chopped
1/2 c. cilantro, chopped
3/4 c. rice wine vinegar
1/4 c. water
2 T. sugar
1 t. kosher salt

Put in a serving bowl the cucumber, jalapeno, cilantro, and onion. 
Mix together the wager, vinegar, sugar, and salt, and then pour over the salad. 
Refrigerate for 30 minutes before serving.