Asparagus Couscous and MahiMahi

Summer is in full swing, it's hot, too hot. I don't know about you, but when it's too hot, food is the last thing on my mind. But we've all got to eat, so I tend to chose lighter meals in the summer. There is plenty of fresh produce to go around, all you need now is a light protein and a quick and easy side. I'm a big fan of couscous, it's quick, easy and doesn't over heat the house during the summer thanks to its quick cooking time. Today's recipe is a simple Israeli Couscous with grilled MahiMahi.

The Deets
1 Box Israeli Couscous
8-10 Stalks of Asparagus
8-10 Mushrooms (I used baby portabellas)
1 Shallot
2 TBS Butter
2 Cups Chicken Broth
1/4 Cup Almonds finely chopped

The How To
Bring Chicken Broth to a Boil
Add Couscous and lower heat to medium-low
Cook approximately 15 minutes {until liquid is evaporated and texture is right}
Cut Asparagus and Mushrooms into bite size pieces
Finely Chop Shallot
In a small pan melt Butter over Medium
Add Shallot and cook until transparent
Add Asparagus and Mushrooms cook until glossy

Once Couscous is fully cooked pour it into pan with Asparagus, Mushrooms & Shallots
Mix Well and add Almonds

Add a lean protein - I made it with grilled MahiMahi

Plate, Pray & Enjoy

MahiMahi with Pineapple Salsa

     I Love MahiMahi!  I Love fresh Salsa & I Love this Meal. 
In a moment I'll share the recipe, but first I want to do something I've been meaning to add to this blog... sharing tips on healthy living.  Not that I'm a genius at it, I'm a work in progress {as you can see from some of the recipes} but I plan to add little tips now and then.  You may have noticed the Note at the end of the Mac & Cheese post about "not eating white foods" - If not, check it out - It's a great way to eat a little bit healthier.  
    Today's tip is all about portion control. I don't believe in giving up foods you love. I believe in portion control - a little bit goes a long way; when you get the taste of something you love, you don't feel deprived and you don't binge. You learn self control can be both satisfying and healthy. If you haven't noticed before my salad is always half of the meal, a whole grain is 1/4 and depending on the day the protein is usually a 1/4, sometimes less. Anyway, controlling your portion size is a great way to eat what you love without feeling guilty.
Now on with the Food!


The Salsa Deets
1 Jalapeno finely Chopped
2 Tomatoes Chopped
3 Slices of Fresh Pineapple Chopped
4 finely chopped Basil Leaves
1 sprig Cilantro finely Chopped
1 TBS Lime Juice
1 tsp Lemon Pepper
1 tsp Sea Salt
The How To
Chop Ingredients & Mix in a bowl. 
Let sit about an Hour prior to serving to allow flavors to blend and concentrate. 

The MahiMahi How To
Cut Each MahiMahi Steak in half (it's all about portion control)
Season with Salt and Lemon Pepper
Heat pan on high add 1/2 TBS olive oil
Cook MahiMahi on each side for 3 minutes
Cover and Remove from heat to continue cooking for 5 minutes.


Serve with Salad and Quinoa {I made herbed Quinoa} & you've got yourself a great plate.

Plate, Pray & Enjoy!

Ahi Tuna Tacos with Slaw

I Love Fish Tacos! During the Summer I will make them every week or two, with Ahi Tuna or MahiMahi. The Fish Taco is easy, healthy & oh so tasty!
The Slaw on the other hand, is a totally new concept.  As I've mentioned, I joined a food coop a few months back, which means I get mystery produce every 2 weeks. Most of it is stuff I use on a regular basis, but sometimes I am challenged with foods I don't normally eat. This week it was Cabbage. Purple Cabbage. What does one do with Purple Cabbage? Well I added it to fried rice {it turned everything purplish blue - but tasted good} and since I still had over half a head left I decided to make a slaw.
Here's my first attempt at purple slaw.

The Deets on the Slaw
2 Cups Shredded Purple Cabbage
1/2 Bell Pepper thinly sliced
3 Sweet Peppers (1 red, 1 orange & 1 yellow)
1/2 Cup Shredded Carrot
1 tsp Salt
1 tsp Lemon Pepper
1 TBS Rice Vinegar
1 tsp Sesame Oil
1/2 tsp Sriracha Sauce
1/2 tsp Sugar
1/4 Cup Plain Yogurt (nonfat)
1 TBS Lime Juice

The How To on the Slaw
Whisk Vinegar, Sesame Oil and Yogurt
Add Sriracha, Salt, Lemon Pepper & Sugar
Add to shredded Vegetables
Add Lime Juice and Mix well
Let sit for an hour before serving for flavors to mix

Taco Taco Deets
1 Ahi Tuna Fillet
1 tsp Taco Seasoning
1 tsp Lemon Pepper
1 TBS Lime juice
1/2 TBS Olive Oil
1 Avocado diced
1 Tomato diced
2 handfuls Romaine lettuce or Spinach
4 Corn Tortillas

The How To
Heat Olive Oil in Pan over Medium High
Sprinkle Tuna with Taco Seasoning and Lemon Pepper
Sear Tuna on each side for 4 minutes, remove from heat and sprinkle with lime juice

Use fork to "pull apart" Tuna

Heat Tortillas & assemble your tacos as desired

Serve with Black Beans {I also added baked sweet potatoes today}

Plate, Pray & Enjoy!

Seared Halibut with Truffled Mushroom Risotto and Wilted Kale

The Risotto

1 TBS Olive Oil

1/2 Shallot

1/2 Cup finely chopped Mushrooms

1 Cups Risotto 

2 Cups Chicken Broth

1/2 TBS Truffle Oil

1/4 Cup Fresh Parmesan Cheese  

The How To

In Sauce Pan heat Oil, add Shallot & Mushrooms until Caramelized 

Add Risotto 

Add 1 Cups Chicken Broth

Cover & Simmer over medium low

Once liquid is mostly absorbed add remaining 1 Cups Chicken Broth

Finish with Truffle Oil & Parmesan

Wilted Kale & Watercress with Mushrooms & Squash

3 Leaves of Kale

1/2 Bunch of Watercress

1/2 Cup rough Chopped Mushrooms

1/2 Cup rough Chopped Squash

1 TBS Olive Oil

The How To

In Saute Pan heat oil over medium high

Add Mushrooms and Squash until well Seared

Add Kale and Watercress until wilted

Halibut 

2 Halibut Steaks

1 TBS Olive Oil

Seasoning Salt, Salt & Pepper to Taste

How To

Heat Olive Oil in Pan over High

Season Halibut Steaks with Salt & Pepper

Sear Halibut on each side for 4 minutes

Remove from Heat and cover for 5 minutes to finish cooking

Plate, Pray & Enjoy!

Seared MahiMahi with Tomato Confit

Seared MahiMahi over Saffron Quinoa with Tomato Confit 

Quinoa

Seep 1 Pinch of Saffron in 1/2 Cup Boiling Water

Boil 1 1/2 Chicken Broth

Add 1 Cup Quinoa to Boiling Broth

Cook on Medium of 20 Minutes

Add Saffron Water and continue cooking until liquid is absorbed, about 10 minutes

Tomato Confit

1 Cup Grape or Cherry Tomatoes diced

1 TBS Olive Oil

1 pinch Sea Salt

1 pinch finely chopped Basil

Heat over Medium-High for 5-7 Minutes

MahiMahi

2 Portions MahiMahi Filets

Season with Lemon Pepper

Heat 1 TBS Olive Oil in a Pan on high

Sear Filet for 2 minutes on each side

Remove from Heat and cover to continue cooking for 5 Minutes 

Plate by making a circle of Quinoa on a plate, place seared MahiMahi Filet on top of Quinoa, top with tomato confit

Plate, Pray & Enjoy!