I’ve been tired lately, really tired. I’ve also been under the weather. So I haven’t been cooking as much as I’d like. I have a big problem with processed foods and fast foods. That’s not to say I never eat them. I do. I just try to avoid them as much as is possible. But the fact is they can’t always be avoided…which is why I feel so good when I can put something in my body that I know is great for me (especially now…for obvious reasons).
I recently made this Thai Red Curry Mahi Mahi Salad. I cannot recommend this recipe more highly. It is not authentically Thai, of course. But it hits most of of those notes that one associates with Thai food. And, damn, fish and salad–does it get it more healthy than that?
It’s super-easy to make, and the list of ingredients is not too overwhelming. (If it were authentically Thai, it would be.)
- 1 13.5-ounce can coconut milk
- 1 tablespoon red curry paste
- 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
- 1/3 cup fresh lime juice, plus lime wedges for garnish
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 teaspoon Asian chili sauce
- 1 clove garlic, minced
- 1 head Boston lettuce, leaves separated
- 1 bunch watercress, woody stems removed
- 1 Kirby cucumber, thinly sliced
- 3 scallions, white and green parts, thinly sliced
- 1 red or yellow bell pepper, stemmed, seeded and thinly sliced
- 1 bunch fresh cilantro or mint
- 1 handful roasted peanuts or cashews
I did not serve it as a composed salad, I kinda mixed everything together. ‘Cuz, yeah, why waste this amazing blend of flavors?
TRY THIS RECIPE!
Another thing I made recently was sort of a everything-but-the-kitchen-sink-fish-packet. I had a couple of swordfish fillets in my freezer and wanted to make an easy dinner, so I just seasoned them with salt and pepper and piled the following Mediterranean-ish ingredients on top of them:
I seasoned everything up again, then sprinkled everything with lemon juice and plenty of olive oil. I closed up the foil packet (parchment can also be used) and put the whole kit and kaboodle in a 375 degree oven for 25 minutes. I served it over polenta. It was incredibly yummy, and, again, I felt so good about it eating it. Great thing about this recipe? It’s just an outline. You can pretty much do this with any combo of fish/veggies/herbs/liquids.Try white wine or orange juice. Try julienned carrots and zucchini. Serve it over rice or noodles instead of polenta. Really the only thing limiting you is your fridge and pantry.
On a completely separate topic: I’m gonna be so pissed if the comment count of this entry doesn’t go to 100. Come on, people! Let’s make it happen! Lawd, I love a chatty zombie for kick-starting a convo!