The American Diner Cookbook's Sea Captain's Chowder

This was a good, fast chowder that we found in the American Diner Cookbook, and I love fish chowder, so we really enjoyed it.  We all gave this a 9, but we wished it were thicker.  Each serving was 216 calories for 12 servings, and if it had been thicker, it would have been heavier and a lot more calories.  So good to be thin for that reason, right?  Anyway, this was easy and delicious.  I made some changes, here's what we did.

1 lb tilapia
2 c chicken broth
1 can minced clams plus the juice
4 slices bacon, diced
1 onion, diced
5 medium potatoes, diced
1 quart milk
1/2 c white wine or chicken broth
1 c cream
salt and pepper to taste

In a large pot, fry the bacon until crisp.  Remove to paper towels to drain.  In the same skillet, saute the onions and add the fish and potatoes.  Add the chicken broth and simmer until the potatoes are cooked through.  Add the milk, cream, and wine/broth and bring to a simmer.  Season with salt and pepper and add the bacon back in.  Serve.

Best Ever Indian Fish Fillets in a Chili Sauce

We really enjoyed this fish recipe, it had a great flavor with the sauce, and it was pretty easy to make.  We had it with delicious rice pilaf, and we really liked this.  I used tilapia, our go to fish :), and this was really easy.  For five of us, each serving was 114 calories.  Here's what to do:

12 oz fish (I used tilapia)
2 T lemon juice
1 T cilantro
1 T oil

1 t grated fresh ginger
2 T tomato paste
1 t sugar
1 t salt
1 T chili sauce
1 T malt vinegar
1 1/4 c water

In a large dish with a lid, mix together the lemon juice, cilantro, and oil.  Season the salt well, and marinate it for a few hours.  When ready to cook, heat the broiler to high and broil for 5-7 minutes.  While the fish is broiling, mix together the ginger, tomato paste, sugar, salt, chili sauce, malt vinegar and water in a small pan, and bring to a boil.  Let it simmer while the fish sets, then serve with the fish.  Serve with rice (we served with rice pilaf).

Picky Palate's Tilapia Tacos with Cilantro Cream

Picky Palate came up with this recipe, and it is fast, easy, and healthy.  The recipe comes together in about 15 minutes from start to finish, and it is super tasty.  The cilantro cream is good, and the fish is light and easy.  We all gave this a 9, and the calories per taco are only 197, and it makes 10 tacos.  I think we needed more spice rub for the fish, but it was alright the way the recipe stated it.  Here is the recipe:

1 t olive oil
1 T plus 1/2 t lime juice
1/4 t cumin
1/4 t salt, divided
1/4 t garlic salt
4 tilapia filets
4 oz sour cream
1/2 c chopped cilantro leaves
1/4 t Tabasaco
10 corn tortillas
2 c shredded cabbage
2 large avocados, peeled and diced

Heat the olive oil in a large skillet over medium heat.  Add 1 T of the lime juice and swirl to coat the pan.  Add the cumin, 1/8 t of the salt and the garlic salt to a small bowl, mix to combine, and rub over both sides of the tilapia filets.  Cook the fillets through, the remove and cut it into bite size pieces.  To make the sauce, add the sour cream, cilnatro, Tabasco, and 1/2 t lime juice and 1/8 t salt.  Stir to combine, then serve with the fish and cabbage and avocados.

Garlic Rosemary Fish and Potatoes

I can't believe I haven't posted this recipe before, it is one of our very favorites, and definitely our favorite fish recipe.  It's also fairly simple.  Aaron gave it a 9, Noah and I gave it a perfect 10, and Owen gave it an 8, because he doesn't love fish.  This recipe comes from Marcella Hazan, and I love it.  Here's what I do.

1 lb tilapia
4 sprigs rosemary
4 garlic cloves, peels removed and smashed a little
4 gold potatoes, chopped
4 T olive oil
salt
1 T bread crumbs

Preheat oven to 400.  In a large pan, mix together potatoes, garlic cloves, 2 sprigs of rosemary, 2 T olive oil, and salt to taste.  Make sure potatoes are covered with the oil.  Cook for 20 minutes, then stir potatoes to ensure even roasting.  Bake for another 15 minutes, then if potatoes are done, remove the pan from the oven, place the fish filets in the pan, then cover with the remaining rosemary sprigs, breadcrumbs, 2 T olive oil, and plenty of salt.  Return the dish to the oven and continue cooking for another 15 minutes.  If fish is done, let rest and serve.

This makes four servings, and each serving is 354 calories.

Fish and Scones

We had some really yummy food tonight.  We had my favorite fish recipe, Easy Baked Parmesan Tilapia, which is my go to recipe because it's fast, easy, and only 150 calories per serving (a serving is what is pictured).  I love eating this fish.  I give it a perfect 10, Aaron gives it a 7 because he doesn't like fish very much, and same with Noah, and Owen gave the fish an 8.
Our bread was more popular with the guys, Bacon, Cheddar and Chive Scones, it received an 8 from Aaron, Noah and I and a 9 from Owen.  For 1/4 of the halved recipe (I cut the recipe in 1/2), the calories were 418.  This bread had lots of flavor, but I rolled it out too thin, so it didn't rise like it's supposed to.  The crispy bread still tasted good and we all enjoyed it.

Tomorrow we're having the Tunell special :) chicken and rice and some blackberry ice cream.

Tilapia Meuniere

Tilapia Meuniere was what we had for dinner tonight.  Here's where you find the recipe, and although it's supposed to be sole, I couldn't find any sole and so we used tilapia.  I only used 1/4 c flour and 1 T olive oil, and I didn't bother with the oven heating, since I cooked all of our fish at the same time.  Everything else stayed the same.  This was easy, fast, and delicious.  We gave it a 9 and everyone really liked it.  242 calories/filet using 5 filets.  I made the cheesecake bars today, but we didn't cut in to them, so they will be on tomorrow's post, along with a chicken recipe.