Tag Archives: fish

FFE

FFE= Fuss free and easy! Two items that we Bee’s look for in a recipe after a long day of work. We’ve been on a fish kick lately. I must confess, I have been loving every savory second of it too. Mr. B is getting quite creative with seasoning and such. I mean honestly, does anyone else out there not ever get sick of fish?

Cod. Eh, cod doesn’t come across as a fancy pants fish, right? Wrong. Cod can delicious served simple or jazzed up with all sorts of fun ingredients. Tonight we jazzed up our cod by poaching and using ingredients such as sassy saffron and white wine.

Poached Cod with Tomato and Saffron
Recipe Adapted from: Bon Appétit

INGREDIENTS

2 Tablespoons olive oil
2 Cloves minced garlic
1 Teaspoon Aleppo pepper or ½ crushed red pepper flakes
Chopped handful of fresh vine ripened tomatoes and fresh cherry tomatoes, boiled down
¼ Cup dry white wine
2 Bay leaves
Pinch of saffron threads
Kosher salt and freshly ground black pepper
4 5-oz. Skinless cod fillets
2 Tsp crushed red pepper flakes

Instructions:

Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.

Add chopped fresh tomatoes, crushing with your wooden spoon as you add them, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer until flavors meld and until tomato skins peel off while string gently. Season with salt and pepper.

Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

Gently transfer cod to shallow bowls and spoon poaching liquid over.

Backpackbees

Baked Almond Coconut Curry Crusted Tilapia

Poor tilapia. It’s often passed by in the store for its tasty sea cousins salmon or tuna. It’s never really the star of the show. Why? I have no idea… It’s such a wonderful little white fish. It’s so versatile, healthy, quick and easy to make, and best of all cheap, cheap, cheap!

Are you a fan of fish? Most people reply “yes, as long as it does not have the fishy taste to it.” Touché. Me, I could eat fish every day if I could. It never gets old! So many ways and unlimited possibilities to marinate, grill, bake, sear, broil, eat raw…. Yum, Yum, and YUM!

Tonight tilapia was the show stopper at our house for dinner. Plus, if you were one of those people that do not dig the fishy taste, or are new to eating fish, I have an excellent recipe below to share with you.

Baked Almond Coconut Curry Crusted Tilapia

Recipe slightly adapted from FamilyFreshCooking

Ingredients:

4 Thawed Tilapia filets
1 TSP Curry powder
1/4 Cup Unsalted Almonds
1/4 Cup Unsweetened Coconut Flake
Ground fresh black Pepper to taste
Coconut oil

Directions:

Pre-heat oven to 190 degrees Celsius. lightly coat pan with coconut oil. Pulse in food processor the almonds, coconut flake, curry, and pepper to taste. Coat tilapia with coconut oil then dredge fish in the curry powder, almonds, and coconut flake mixture, as you would with breadcrumbs.

Once in baking pan, sprinkle a few pinches of the unsweetened coconut and curry powder on top of the fish already coated with the above mixture.

Bake 20-25 minutes. Test tilapia to ensure cooked through & flakey.

Enjoy! Please feel free to let me know what you think.

Backpackbees