Tuna Steak ala Sarah

Ok, let's get real, I live in the flipping middle of the United States, there is no salt water in sight and our state fish is catfish. Not quite the aquatic fare of choice, but I'm not going to lie and say that I haven't tried it, sorry I'm not sorry. You know how people say frying makes everything taste good? Well those people are dirty liars. There is no helping the taste of catfish.

As much as I love me a fantastic medium rare hunk of steak, like any good Nebraska girl does, I die for seafood. Thank the dear sweet Lord that modern technology has given us planes so we can life flight some fresh fish in to the most land-locked place in the continental US. So after saying all of that, y'all are going to be real disappointed to hear that this beautifully photographed tuna steak is just a frozen delight from Trader Joe's. Whaa Whaa, let down. What you may not know is how absolutely yummy those frozen steaks can be. For realz, don't be afraid of the frozen fish...but if you have access to fresh and you are taking my frozen tips right now, may the gates of the underworld open at your feet. Get out of the frozen section you crazy person!!

Well, there you have it, my rants of the day. Now go cook your tuna steak in a cast iron skillet with only salt and pepper and olive oil. And for God's sakes, rare in the middle, please.

Grilled Salmon and Asparagus

Don't you just love when the sun rises earlier, sets later and the buds on the trees start to open? Spring is here, drink it in folks! Last weekend was Easter weekend and my mom was down south in Tennessee visiting my grandparents and aunts so my dad and I were on our own. I was able to leave work a little early on Friday after our director told us all to take off at 3 and enjoy the holiday weekend. Don't you just love surprises like that?

I knew my dad hadn't been eating incredibly well that week since mom was gone. She made a couple pies before she left (dad's favorites - chicken pot pie and steak & kidney...I know, it's an acquired taste, one I don't have) so he could ration that out. But, by the time I got home, he said he just couldn't bring himself to finish the last bit of pie, he was all pied out. Upon hearing that, I immediately put a menu plan into action. The weather was gorgeous and I love my parent's grill. Obvious choice, grilled fresh salmon and asparagus with rice!

I know a lot of people go all out marinading their salmon for hours or putting on a flavorful spice rub, but honestly, I like my salmon best flavored only with cracked fresh pepper, sea salt and Extra Virgin Olive Oil. Yep, that's it. That goes for the asparagus and rice, as well. You may be thinking, come on, Sarah, spice up your life a little bit. But let me tell you, by adding only a few added ingredients, the true organic flavor of your fish and veggies can really come through. It's how they were meant to be eaten, you can truly taste what you are eating...and it's oh so good :)

Serves 2
Ingredients:
2 fresh salmon steaks
1 bunch fresh asparagus
Instant brown rice
Extra virgin olive oil
Cracked pepper and sea salt to taste

Instructions
1. Heat your grill to medium low
2. Rinse the asparagus and trim the white ends off
3. Rub the salmon steaks with EVOO, sprinkle salt and pepper on each side
4. Put the asparagus in a large bowl, add about 2 swirls of EVOO around the bowl and salt and pepper to taste
5. Once the grill is heated (about 5-10 min) add the asparagus, but wait on the salmon. Asparagus will take longer to cook. Check on the veggies after 10 minutes, turn them to make sure all sides are being grilled.
6. Put the salmon on the grill. I like my salmon cooked medium rare, which is about 3-4 minutes on each side.
7. Grab everything off the grill and check out all of the awesome colors on your plate - what a balanced and perfect spring meal!


Enjoy!

Broiled Tilapia with Dijon cream sauce - Giada

Alrighty, onto part 2 of my adventure with Giada. This broiled tilapia was absolutely perfect over the carrot and sweet potato mash. It was delicately flavored and flaky just as a simple white fish should be.

Ingredients:
1. Tilapia fillets
2. Extra virgin olive oil
3. Salt and pepper
Yep, that's it.

Instructions:
1. Season fish on both sides with EVOO and S&P
2. Broil for about 6 to 8 minutes or until outsides of fish are nice and golden

Now, the cream sauce. This sauce takes a delicate fish and boots the flavor to put a kick in your pants.

Ingredients:
1. 1 cup plain Greek yogurt
2. 2 tsp agave
3. 1 tsp dijon mustard
4. juice of 2 lemons
5. chopped chives, about 2 tablespoons

Instructions:
1. Mix it all up!! Easy, huh?

Mango Lime Tilapia

Blackened Cajun Mahi Mahi

Well, you may have noticed with my most recent posts that I am using a lot of Mahi Mahi and Cajun spices. I admit, I am a Cajun spiced fish junkie. The combination of a subtle flaky white fish with the harsh hot flavors of Cajun spices makes my nostrils flare and my mouth water. It is such a nice combination to have a tender fish inside and a spicy crunch on the outside. This fish is super easy and fast to make. It amazes me how much flavor you can get out of a simple homemade meal. After spending a lot of time in the kitchen and making my own meals I have discovered that I would much rather take the extra time to cook myself a nutritious and hearty meal than grab a burger on the drive home. Not only does it save you a pretty penny, it makes you feel good about what you are putting into your body.

I decided to spice up my vegetables in the same way for this dish which made for a delicious side. I bought a container of mushrooms and a large bunch of asparagus, which when you are cooking for only yourself could seem a little daunting to try to use all of them up before they go bad. Take a peek at my Creamy Ricotta Rigatoni to see another way to use those mushrooms and asparagus!

Ingredients:

Fresh or Frozen Mahi Mahi
Cajun seasoning
Cayenne pepper
Salt
Pepper
Extra Virgin Olive Oil

Instructions:

1. Heat pan to Medium High and swirl EVOO twice around the pan
2. Coat the Mahi Mahi thoroughly on both sides with spices
3. Place in pan and cover to lock in heat
4. Blacken on both sides to make a crust. This will lock in the tenderness of the fish and create a nice crunch on the outside.

Serve with vegetables and rice or potatoes and enjoy!!

Peanut, Almond & Cashew Crusted Mahi Mahi

I have been in quite the mood lately for a taste of the sea. It may be the large quantity of Mahi Mahi that I most recently purchased, or it maybe it's the season, but all in all I am loving coming up with fun recipes to tingle my tastebuds and bring out my culinary creativity. This is my first attempt at peanut, almond and cashew crusted fish, but I think it turned out deliciously well. The saltiness of the nuts really adds great flavor to the fish without me adding any salt and the fish stays nice and tender. This dish would be absolutely divine over a rice pilaf, but I ended up choosing my favorite roasted potato wedges.

If you are looking for a way to spice up your Friday night fish during this lenten season, look no further-this Mahi Mahi is sure to please!

Ingredients:

Fresh or frozen filet of Mahi Mahi
1 cup of salted peanuts/almonds/cashews roughly chopped
Cajun seasoning
Garlic powder
Extra Virgin olive oil (EVOO)

Instructions:

1. Set your stove to Medium High and add one swirl of EVOO around the pan
2. Lightly coat your fish in EVOO
3. Spice fish with Cajun spices and garlic powder
4. Add nuts to each side of the fish
5. Cover and let cook evenly on each side (about 7 minutes each)

Serve with a side of vegetables and a carb and enjoy your dinner in less than 20 minutes!