Poached Hake in Thai Coconut Sauce (Secret Recipe Club)

It’s that time again for another Secret Recipe Club reveal! I sat out last month with the start of our frozen yogurt store but I am excited to be back in full swing

I was given Dena’s blog Oh! You Cook! for this month’s assignment and couldn’t wait to start deciding which recipe I wanted to make. She has so many recipes that I kept drooling over but the one I kept going back to was her Broiled Haddock with Thai Coconut Sauce. I happen to love anything Thai and I’ve been searching for a savory dish that incorporates (one of the many cans of) coconut milk I purchased on sale recently – waalaa, this was the one!

This recipe was amazing, many thanks to Dena for posting this entree that inspired this oh-so-flavorful dinner! I made a few tweaks though to suit my needs and what I had on hand. I decided I didn’t want to dirty a second dish and heat up the oven so I poached the fish in the coconut sauce instead of broiling it first. I added mushrooms for more veggies, increased the amount of bell pepper, used Thai green curry paste in place of the Sambal Oelek, replaced brown sugar with coconut nectar, substituted hake (white fish) for the haddock, unrefined coconut oil in place of the sesame/olive oil to add to the coconut flare along with coconut aminos for the soy sauce and used fresh ginger for that extra ginger punch.

I had never eaten or heard of hake prior to my recent visit to Costco, but they were taste-testing these skinless, white fish fillets and I couldn’t pass them up! Skinless fillets are easier to deal with plus they were wild-caught and individually frozen for easy portioning If you don’t have hake, feel free to substitute your favorite white fish – tilapia, haddock, halibut or cod.

I even had a bit of leftover sauce; it was delicious over steamed kale and cooked quinoa for a light vegetarian meal! I love dishes that are easily adaptable and this sauce is really versatile depending on your preferences — serve over baked tofu cubes, sauteed or poached chicken, or use as the cooking liquid for cubes of potatoes and vegetables.

Broiled Tilapia with Thai Coconut Sauce (adapted from Broiled Haddock with Thai Coconut Sauce)

Ingredients

2 tsp coconut oil (butter, ghee, oil can be subbed)
1 Tbsp fresh ginger (or 1 tsp. ground ginger)
3 garlic cloves, minced
1 red bell pepper, diced
3/4 cup mushrooms, sliced (white or baby bella), optional
3 scallions, diced
1 tsp curry powder
2 tsp Thai green curry paste (or Sambal Oelek chili paste)
1/2 tsp. ground cumin
2 Tbsp coconut aminos (or gluten free soy sauce, tamari or Bragg’s)
1 Tbsp coconut palm sugar
1 cup light coconut milk
1/4 cup chopped fresh cilantro leaves (if you hate cilantro, you can leave this out but it adds brightness to the dish)
3 (6 oz) skinless hake fillets or other white fish such as tilapia, haddock or halibut
4 lime wedges

cooked grain of choice for serving (brown rice, quinoa, millet, etc)

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; stir for 30 seconds.  Lower heat if garlic starts to brown.
2. Add curry powder, curry paste and cumin; stir for 1 minute to bring out their flavor and aromas.
3. Add red pepper, mushrooms and scallions; stir for 1 minute then add coconut aminos, coconut sugar and coconut milk. Stir to completely mix and bring to a simmer (do not boil).
4. Add fish to the sauce, cover and simmer until cooked through, about 6 minutes (flesh is white and no longer transparent).
5. Remove from heat; stir in cilantro. Serve fish and sauce over a bed of rice or your favorite cooked grain. Serve with a lime wedge for added brightness (this adds a nice freshness, I wouldn’t skip this) and enjoy!

*For a grain-free dish, serve this over cooked potatoes and/or a bed of sauteed spinach to soak up the sauce.
*For a vegetarian friendly meal, substitute 1-inch cubed potatoes or tofu for the fish.

Grilled Fish Tacos

I used to turn up my nose at grilled fish tacos. Must have been something in the South that made me think that fish tacos weren’t delicious unless they were battered and fried. I’m not saying that fried fish tacos aren’t tasty but I am not a big fan of fried food (except for good ol’ french fries).

And then Wahoo’s Fish Tacos came along.

For the first two years I lived in Denver, I wouldn’t even try out the restaurant because it never sounded appealing. When I finally gave in and ate there for dinner, I only ordered the chicken tacos or chicken enchiladas (which are delish!). Chris ordered the fish tacos from day one and never looked back…I should have done the same. Since he graciously gave me a bite of his own, I’ve gladly ordered grilled fish tacos off menus from Wahoo’s and other various restaurants and loved them. It was only a matter of time before I made my own!

Here’s an easy marinade recipe with bright flavors from the lime, hints of smoky cumin and a little kick from the chipotle chili powder. Cook the fish in a grill pan or an outside grill and serve with the fixin’s and a side of blacks beans and/or rice. YUM!

Grilled Fish Tacos

Ingredients

1 lb white fish, such as wahoo, halibut, mahi mahi
3 Tbsp olive oil, canola oil or grapeseed oil
2 – 3 garlic cloves, minced
juice from 1 lime
1/2 to 1 tsp ground cumin
1/8 to 1/4 tsp chipotle chile powder (could sub 1/2 tsp ancho chile powder or 1/2 Tbsp regular chili powder)
salt to taste (I used 1/2 tsp)
1/4 cup chopped cilantro leaves
1/2 tsp honey or agave, optional

For serving
Corn or gluten free flour tortillas, warmed*

Shredded white or red cabbage
Thinly sliced white or red onion
Chopped cilantro leaves
Chopped tomato

Slices of lime
Sour cream, avocado sauce, avocado chunks and/or hot sauce, optional

Directions
1. In a small bowl, combine oil, lime juice, garlic, cumin, salt, chili pepper, cilantro and honey/agave (if using). Place fish in a medium-size dish and pour marinade over the top, set aside and let marinate for at least 15 minutes (up to 20 min).
2. Meanwhile, preheat grill to medium-high heat or grill pan to medium high. Place fish flesh side down on preheated grill or pan and let cook for about 4 minutes. Flip fish over on skin and cook another 4 to 6 minutes or until fish is no longer opaque and flakes easily. Gently remove from grill with a spatula and let rest a few minutes then break up fish with a fork.
3. To serve, top a warmed tortilla with cabbage, onion, fish,  cilantro, tomato and a squeeze of lime. Garnish with optional sour cream, hot sauce and/or avocado sauce and serve hot. Enjoy!

*I warm my corn tortillas in the oven at 275F for about 15-20 minutes. When serving, I double up my tortillas for these tacos since I use a lot of filling and fish but one works fine too

Makes about 8-10 tacos

Halibut with Summer Saute

Since yesterday was quite busy, I was in a pinch for dinner last night and need something I could quickly pull together. I bought some beautiful halibut fillets that were on sale at Sprouts and couldn’t wait to cook them. I originally had a different, more time-consuming idea in mind but I changed my plans on a whim for a fast meal that was on the table in 20 minutes. I’m usually a big planner, so do I get extra points for being flexible?

Since I didn’t premeditate this dish, it was one of those evenings I wasn’t sure how everything was going to come together…but it turned out to be a delicious summer meal that was very easy and light…meaning I had room for another bowl of mint chocolate chip ice cream for dessert

Although I used halibut, I think any mild fish such as mahi mahi or tilapia or even grilled chicken would be a good protein accompaniment to the simple “summer saute”.  You could grill the fish – if you refuse to turn on the oven this time of year – or if you choose to use a different fish or protein, just note that the baking time may vary. For example, tilapia fillets are not as thick and would cook in about 9-11 minutes.

Since we eat with our eyes first, I grabbed fresh veggies with a variety of color for a more appealing presentation but you could easily substitute your favorite summer vegetables (yellow squash, any color bell pepper, tomato, etc) for a different twist. I didn’t use too many seasonings to allow the fresh corn, fish and vegetables to really shine yet the hit of citrus from the lime brightens up the flavors, don’t skip this! This recipe made two good-size portions but the ingredients could be doubled or tripled if needed.

Halibut with Summer Saute

Ingredients

For Fish 

2 halibut fillets (about 1 inch thickness)
salt and pepper to taste (I was generous with the seasoning)
1 tsp melted butter or olive oil
Lime slices for serving

For Vegetable Saute

1 tsp butter or coconut oil or olive oil
1 large or 2 small garlic cloves, minced
1/2 small onion, chopped (I used sweet onion)
1 small zucchini, chopped
1/2 red bell pepper, chopped
3 mushrooms, chopped
1 ear of sweet corn, cut off the cob
salt and pepper to taste
couple shakes of smoked paprika (love the smoky taste!)
2 tsp fresh lime juice (lemon would probably work here too)

Directions

1. Preheat oven to 425F. Tear off medium size parchment paper for each fillet. Place fillet in the center of the paper, drizzle with butter or oil and season with salt and pepper. Gather all 4 ends of the paper and fold over once to crimp to make a loose packet or a tent (next time I will take a photo!). In a small baking pan (I used 8×8), place two packets of fish and bake for 15 minutes or until fish is cooked through and flakes easily.
2. When the fish has about 10 minutes left to cook, preheat a medium skillet over medium heat. Add butter/coconut oil/olive oil and let melt. Add onions and garlic and saute 1 minute or until onion starts to become translucent. Add zucchini, bell pepper and mushrooms and saute for another 2 or 3 minutes minutes, stirring occasionally. Add corn kernels, smoked paprika, salt and pepper. Stir and saute another 2 minutes until corn is cooked but still crisp. Remove from heat and drizzle with lime juice for freshness.
3. When fish is cooked through, remove from oven and discard skin before serving. Serve fish over a bed of the summer saute, drizzle with extra lime juice and more salt and pepper to taste (if needed). Enjoy!

Salmon with Grilled Peach Salsa

Things are heating up here in Denver, making it a little too warm to turn on the oven every night. Fine by me though, there are plenty of dishes to be made on the grill! In fact, reknowned chef Bobby Flay (one of my favs!) has devoted several shows to grilling and BBQ to demonstrate the versatility of the grill -  and the man knows his stuff : ) Originally, I wanted to make grilled chicken served with Bobby’s peach salsa, but there was a great deal on fresh wild salmon at our local Sprouts that I couldn’t pass up. That being said, this salsa could easily be served over chicken, a white flesh fish like halibut or pork if salmon isn’t your thing, but this dish turned out beautiful! Just look at those lovely, bright summer colors : )

I adapted the salsa from Bobby Flay’s Yucatan Chicken with Grilled Peach Salsa by omitting the mint, slightly increasing the cilantro and onion and adding a 1/2 tsp of honey and a squeeze of lime.

I served this fish with a side salad and wild rice made in my trusty rice cooker, which made for a light summer meal! Prepare the salsa first so it has time to sit at room temperature and allow the flavors meld before cooking the fish. I cut the salsa recipe in half for the two of us but you could easily double or triple the recipe for a larger crowd.

Salmon with Grilled Peach Salsa (salsa adapted from this recipe)

Ingredients

For Salsa

2 peaches, cut in half, pit removed (skin left on)
1 Tbsp olive oil, divided
2 Tbsp finely chopped red onion
1/2 small jalapeno, seed removed and finely chopped
1 Tbsp balsamic vinegar
2 Tbsp coarsely chopped fresh cilantro
1/2 tsp honey
squeeze of fresh lime
sea salt and freshly ground pepper

For Salmon

2 salmon fillets (ours were about 7 oz each)
1/2 tsp olive oil
sea salt and pepper

Directions

1. Heat the grill (a grill pan would work too) then brush the side of the peaches w/ 1/2 Tbsp of the olive oil. Place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes.
2. Remove the peaches and cut into 1/2 inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tbl. of olive oil. Season with salt and pepper and let sit at room temperature for 30 minutes.
3. While the salsa rests, season the salmon with the olive oil and salt and pepper. Let sit for 5 minutes.
4. Place seasoned fillets on the preheated grill for 6-8 minutes on each side (skin side down first) or until fish flakes easily with fork.
5. Remove from grill, top fish with peach salsa and serve!

This recipe is featured at Slightly Indulgent Tuesday this week at Amy’s delicious Simply Sugar and Gluten Free blog! She has a new and beautiful site that you must check out! It is also featured at “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans”!