Cod and Tilapia healthy cooking

I had a filet of cod and one of tilapia I had to cook. This recipe turned out to be delicious; very tasty and super healthy, low calories. It’s amazing how you can put some herbs together and get something so flavory. On a side note, I have been super busy with #FSU3DS, this event I helped organizing at FSU. It’s a 3 day workshop for students to start their own tech business. No joke!. It has been amazing and really motivated me to look into having my own business. But with business you need fuel for your brain so eat some fish!

I had some left over capper sauce which I used to marinate the fish. What you want to do get a cup of big or small cappers, add a cup of fresh parsley, add olive oil and one or two lemon juice. Mix everything with the hand mixer and place in a skillet with a spoon of olive oil and some toasted garlic. Add some water so the sauce does not stick and burn. At that point add the fish (you can use any type of fish). Cover the fish with oregano. Cover with 1/4 of orange juice. Cover with a lid and let cook for 20 minutes. Done.

This was truly a big surprise. The fish gets to be boiled in water and juice. It is tender and very light. Delicious.

Again, I have no time to take pictures so you get a tomato. Ahahahah

Spaghetti with mussels and clams

I have not posted in a while. I have been more than busy, super busy, yet I found time to cook, work out and enjoy the long days. Sitting in front of a computer after 12 hours has not being my priority. So since summer is coming up (at least in FL) I am cooking dishes that are very light and juicy. Today’s recipe is spaghetti with clams and mussels.

Spaghetti with mussels and clams x 4

a box of barilla pasta (wheat or regular)

about 8 clams

about 8 mussels

5 cherry tomatoes

3 garlic cloves

1/2 cup of bread crumbs

olive oil

dry chili red pepper, salt, pepper

one lemon

1/2 cup of parsley

dry fish eggs

white wine

Clean under running water the shells of the mussels and clams. make sure they are sealed. If they are semi open or opened they are bad and you need to throw them away. In the mean time heat olive oil, garlic, tomatoes, chili red pepper, lemon juice and parsley. When everything starts getting gold and cook add the clams and mussels pour some white wine and cover with lid. Pretty much you are steaming them until they open. This should take 15-20 minutes but keep checking. You will notice the color of the mussels changing.

Cook and drain the pasta. Add the pasta to the fish mixture and make sure to amalgamate all ingredients. Serve in four different bowls. Sprinkle with olive oil, dry fish eggs and bread crumbs. The bread crumbs absorbs excess oil or liquid.

I love this recipe. It NEVER tastes fishy, it is light, refreshing and yummy.

Asian curry stew

I made this crazy spicy soup/stew served with brown rice tonight out of left overs. Literally, I had nothing to cook except for a left over grilled tilapia fish, 3 chicken stripes, scallions, onions, a can of tomatoes, and 1/4 of coconut milk, oh and fresh cilantro. What could I make with these ingredients that it is actually eatable? I came up with an asian/italian stew/soup. Just to let you know if you keep cooking the sauce on low heat for a long time you will get a stew, kind of vindaloo dish. If you are in a rush you will get more a soup thing. Also this recipe is super spicy.

Asian Italian crazy soup with brown rice

3 strips of chicken cut long and thin

one left over grilled tilapia fish chopped

1/2 cup of fresh scallions chopped

1/4 chopped cilantro

1/4 cocunut milk

1 spoon yellow curry

one can tomatoes

one clove of garlic minced

1/4 chopped onion

one spoon (light) of soy bean sauce (bought at Asian market)

one spoon (light) peanut sauce (bought at Asian market)

one teaspoon chopped finely rosemary

one small bottle of clams or fish juice

Add water as needed

In a skillet heat olive oil with garlic and onion. Add chicken. Brown the chicken then add the coconut milk with the curry. Add tomato can and fresh cilantro and scallions. Stir all. Cook on medium-low heat. Add the peanut sauce, soy bean sauce and stir very well. Add the fish. (if you are vegetarian substitute meat with tofu). 

In the meantime cook brown rice according to package directions. It should be steamed. 

Note:  this is a version of a stew. It will taste better if you cook it on low heat over a long period of time. The flavors will merge together, but I made it in 30 minutes!!

Serve a ball of rice (you can use the measuring cups to shape it) in the middle of a bowl. Add the stew around it. Sprinkle with cashews. Serve if you like with fresh garnish cilantro. Now, this recipe has strong flavors. The curry is spicy as well as the soy bean sauce. The peanut sauce is very powerful and if you put too much it will overpower the entire recipe. Just a head up. This is very spicy. 

 

P.s. If you want a low carb version, omit the rice. That is what I did for me:0