Cheesy Baked Fish

So we have a go to fish recipe which I shared years ago, and I decided to change things up a little.  We had some cod to use, and I didn't have any Parmesan, so here's my take on fish, just a little differently.  I would still recommend a firmer fish like tilapia, as I like the texture more, but Aaron and I still gave this a 9, and the boys gave it an 8, although Jonah gobbled his up, so he may have given it more than an 8 ;).  Anyway, the calories for this recipe for five servings was 145, and here's the easy peasy recipe.

12 oz cod (more or less)
salt and pepper
cooking spray
around 1 t ancho chili powder

3 T butter at room temperature
1/2-1 t garlic salt
1/4 c Monterey Jack cheese
1/4 t cumin
2 T cilantro

Preheat the oven to 400.  Spray a cookie sheet with cooking spray, then season the cod with salt, pepper and ancho chili powder.  Bake the fish for 10 minutes.

While the fish is baking, mix together the butter, salt, cheese and cumin.

Remove the fish from the oven, turn on the broiler, and spread the butter mixture over each piece of fish.  Broil for about 2 minutes, then top with cilantro and serve.

Aaron says this tasted like chili, and I agree, it really did, and was great.

Slash and Burn Grouper (Rock Cod)

We had a great fish dish the other night, and we really liked it.  The calories per serving, the way the recipe is written are 237.  Noah gave it a perfect 10, I gave it a 9, Aaron gave it an 8, which is really high for him because he doesn't like fish, and Owen gave it a 6, because cod is fishier than he is used to.  I love that this is ready in 15 minutes, and so it's great for a busy weeknight meal.  I found this recipe in Michael Symon's Live to Cook cookbook, and I modified it a little, and we obviously didn't use all the sauce.  The picture is terrible, sorry :(

1 lb rock cod
1-2 T Jamaican Jerk Seasoning (I used less, since my kids don't like the spice)
1 t olive oil
Kosher Salt
1/2 c chicken stock
Juice of 2 limes
4 T unsalted butter, cut into pieces
1/2 green pepper, finely diced
1/2 c fresh cilantro leaves

Preheat the oven to 375.

Pat the fish and sprinkle the fish with jerk seasoning and salt.  Heat an ovenproof sauté pan over medium heat, and when it is hot, add the olive oil.  Let the fish brown for 3 minutes and then gently turn them.  Place the pan in the oven for 3-5 minutes, until the fish has reached an internal temperature of 140.
Remove the pan from the oven and the fish from the pan.  Add the stock and lime juice to the pan, bring to a simmer, and reduce by half, 2-3 minutes.  Remove from the heat and whisk in the butter and then the bell pepper.  Pour over the fillets and garnish with cilantro leaves.

The cilantro tastes so good with this fish, and it's so fast and easy.  Love it!

Bacon Wrapped Walleye

We had some really yummy fish the other night, and although we didn't buy the correct kind of fish, I bought walleye pike instead of walleye, some of us still enjoyed this.  Aaron and Owen shared one piece of fish, and Noah and I shared the other one, and I think Aaron and Owen's fish wasn't seasoned properly, because they said theirs was bland.  Oh well.  They gave it a 7, and Noah and I gave it a 9, because we thought it was excellent.  This is super easy, and just tastes great.  We got the recipe from Michael Symon's Live To Cook cookbook.

2 filets walleye
4 strips bacon
2 T butter
salt and pepper
2 t fresh thyme leaves
1 T olive oil

Salt and pepper the fish well.  Spread the butter on one side of both filets.  Add the thyme, then place the fish filets together, butter side down.  Cut the fish stack in half, so you have two equal sized pieces.  Wrap 2 bacon strips around each stack.  Place in the refrigerator for 1 hour.  Cook in a pan with the olive oil so bacon crisps up, about 4 minutes per side.  Place in a preheated 425 degree oven for a few minutes to finish off the cooking process.  Serve.

Chicken and Noodles and Seafood Tacos

We were at my parents' house this weekend, and tried different food with them, so we get extra votes today :) We'll start with dinner. We had Chicken and Noodles from the Pioneer Woman.

These are classic comfort food. Everyone except for Aaron really liked them, and it got a solid 9 from everyone except for Aaron, who gave it a 6. My dad said he would've given it a 10 if the noodles had cooked a little longer. Sorry Dad, we were hungry :) Still, delicious and easy, perfect for a rainy Saturday night. The calories for 1 serving (I divided it into 12) were 250, and I used 4 oz more noodles than the recipe called for.

Here are the simple fish and shrimp taco recipes I made.
Fish Taco Meat

12 oz fish (I used tilapia)
1-2 t chili powder
1 t onion powder
1/2 t garlic powder
1/4 t cumin
1/4 t coriander
Salt and Pepper
Juice of 1 lime
1 T olive oil

Heat olive oil in a skillet.  Season fish with spices to taste.  Place in pan and cook on one side, then flip and squirt lime juice all over.  Break up and serve with desired toppings.

Shrimp Taco Meat

1 lb shrimp
1 cup salsa (I used homemade)
1/2 T olive oil
Salt and Pepper to taste
Juice of 1 Lime

Heat oil in a skillet.  Season shrimp with salt and pepper.  Place in pan and cook undisturbed for 2 minutes.  Put salsa on the shrimp and then squirt in the lime juice.  Cook for about a minute more, until shrimp is cooked through.  Serve with desired toppings.

We gave the fish an 8, and the shrimp a 9.  The calories are 90 for 1/6 of the shrimp and 78 for 1/6 of the fish. 

Tomorrow we're having gorilla bread and some cookies.

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.

Halibut with Cilantro Sour Cream, Pepperjack Potatoes, and Strawberry Cream Cheese Danishes

Today we had http://www.foodnetwork.com/recipes/guy-fieri/pepita-crusted-pacific-halibut-with-cilantro-serrano-cream-recipe/index.html, but we used Panko instead of pepitas, and since I didn't have eggs, we didn't do the eggs or flour.  Calorie count was 294/serving of fish and sauce.  This was delicious, and we had http://simplyrecipes.com/recipes/pepperjack_potatoes/ to go along with it.  We like them mashed.  Calorie count was 290/serving.  The cream for the fish was great, the potatoes are delicious, and of course corn is always good :)  Unfortunately I oversalted the fish, so it wasn't as good as it could've been.  Sigh... The potatoes get an 8 out of 10, and the fish gets a 7 out of 10.  For breakfast this morning I made easy strawberry cream cheese danishes, I tweaked a few recipes I had found on the internet a long time ago, and just made do with what I had.  411 calories/danish.  I used crescent roll dough, and since I didn't have eggs (again), I just used cream cheese, whipping cream, sugar, and lemon juice, then sugared the strawberries just a little.  These were delicious right out of the oven, but the bottoms became soggy as they set.  5 out of 10.  Tomorrow night--chicken fried steak.  Yummy!!!