Avocado Baked Cod
Adapted from Caribbean Light and Cara's Cravings
1 avocado, pureed
3 tbsp plain nonfat Greek yogurt
1 tbsp minced scallion, green part only
1 garlic clove, minced
1 tsp Worcestershire sauce
1 tsp ground ginger
dash of freshly ground salt
3 Cod filets
1/2 of a medium tomato, diced
1/2 of a red onion, diced
coarsely ground black pepper
Blend together in your food processor the avocado, yogurt, scallion, garlic, Worcestershire, ginger, and salt. Preheat oven to 350F. Spray an oven-safe skillet or baking dish with nonstick cooking spray. Place the fish in the pan, and spread about half of the avocado mixture on top of each.
As I mentioned, I made a salad to go along side. And for dressing, I made my favorite- Honey Mustard Lemon Vinagrette. So simple!All you need is:
3 Lemons Squeezed using my handy Citrus Press (thanks Gretchen), 1 spoonful of honey mustard (or one tablespoon of Dijon with a squeeze of honey), 2 tablespoons of Red Wine Vinegar, 1/4-1/2 Cup of EVOO, Salt and Pepper.
Then Squeeze your lemons, like below
and add the rest of ingredients (except the EVOO). Slowly wisk in in the oil and thats it. Dressing done in a flash : )
Sunday, I got to work on two dishes simultaneously: Thai Bouillabase and Mussels Marinara. But first, I had to debeard the mussels... have you done this before? I usually leave this to the hubby, but since he was at the gym, I had to do it. It wasn't hard and most of the mussels didn't have the "beard". All you do is find where the two shells meet and you'll see a little 'tag' of what looks like threads of brown seaweed. This is the mussel's "beard".
After you have your debearded mussles, it's time to get cooking!! I made two dishes mainly because I had so many mussels! First up Thai Bouillaibaise.
For the Thai Bouillabaisse, I combined two recipes I liked- one from Eating Well and another from Cooking Light.
1 cup chopped celery, divided
1 cup chopped onion, divided
1 cup chopped green bell pepper
1-2 small chile peppers, such as serranos or jalapeños, seeded and thinly sliced
1 tablespoon minced fresh garlic
2 teaspoon red curry paste
3 tablespoons all-purpose flour
1 (13.5-ounce) can light coconut milk
4 cups reduced-sodium chicken broth (I used College Inns White Wine and Herb- wanted to use Thai Coconut Curry Broth but couldn't find it)
1 (6-ounce) skinned cod fillet, cut into 1-inch pieces
12 mussels, scrubbed and debearded
10 large shiitake mushrooms caps, cut into 1-inch pieces
1/2 Cup of parsley (optional)
Heat oil in a large heavy stock pot or Dutch oven over medium heat. Add onions, celery, garlic, ginger, bell pepper and jalapeno pepper and cook, stirring, until very soft, 5 to 6 minutes. Add flour; stir well to combine. Add chicken broth and coconut milk and red curry paste (I love the heat of curry paste so I always add more). Bring to a simmer; reduce heat and gently simmer for 15 minutes-20 minutes. Carefully submerge fish, scallops, mussels and mushrooms in the broth. Return to a gentle simmer and cook until just cooked through, 3 to 4 minutes or until the mussels open up. Remove the pot from the heat and add in parsley.
And because we had SO many mussels, I also made my husbands favorite- Mussels Marinara.
3 tablespoons olive oil
1 small white onion, finely chopped
2 tablespoons of minced garlic
1 cup white wine
1 can of Fire-Roasted Tomatoes
1 tablespoon fresh chopped parsley leaves
20 fresh mussels, debearded, scrubbed and rinsed
Salt and pepper
Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the tomatoes, and parsley. Add the mussels to the pan...
Hope you enjoy these fun, easy, flavorful recipes!
Have you debearded mussels before? Made them at home?