Category Archives: Fruit

Broiled Mahi Mahi with Orange Marmalade Glaze – No toast here

Broiled Mahi Mahi with Orange Marmalade Glaze with Grilled Pineapple BBQ Shrimp Kebobs over rice.

Orange Marmalade isn’t just for toast! In fact, next time you are at the grocery store, pick up a jar and you have an amazing base for many different sauces. Sweet and tangy, marmalade can be used for glazing ham, chicken, pork loin, and in this case, fish.

I used Mahi Mahi as It was a great price at my grocery store, but this would be great on salmon, tuna or cod. Simple to make, but so delicious and healthy. Make it a real “surf and surf” by making Pineapple BBQ Shrimp Kebobs. Serve fish and shrimp over rice and add some steamed vegetables for a meal you can feel good about serving to your family.

Recipe yields 4 4oz servings

Ingredients:

4 4oz filets of firm fish, thawed if bought frozen (Mahi Mahi, Tuna, Steelhead, or Cod)

Ingredients for glaze:
1/2 cup Orange Marmalade
4 TBS Soy sauce
3 TBS Rice Wine Vinegar
1 TBS red pepper flakes (omit if serving to young children)

Prepare glaze by combining ingredients into a small sauce pan, whisk until well mixed. Bring to a gentle boil, stirring often so not to burn. When mixture thickens, remove from stove and prepare fish for broiling.

Preheat broiler. Cover sheet pan with foil and spray with cooking spray. Coat fish generously with Marmalade glaze and place in oven 6-8 inches from heat source. Broil 5-7 minutes (depending on thickness of fish) watch carefully so not to burn. Fish is done when it flakes easily. Do not overcook fish. Serve over rice with a steamed vegetable.

Advertisements

Pineapple Stir Fry

Pineapple, jalapeno, cashews and currants make for an exciting Vegan meal or side dish. I served this when I was looking for something to compliment my Coconut Curry Halibut and Mango Chutney, what a compliment it was! This recipe is amazingly healthy, low in fat and cholesterol, full of sweet and savory flavors with a touch of heat from the jalapeno. There are quite a few Pineapple Stir Fry recipes out there, this is my own combination of flavors that work perfectly with the Coconut Curry Talibut and Mango Chutney, or simply by itself – I can attest to this as I am enjoying a bowl of it for breakfast while I write my blog!

Yields: About 5-6 cups, serving portions vary if using as a side dish or a meal. Leftovers reheat extremely well and are fantastic for lunch (or breakfast) the next day.

Ingredients
4 Cups cooked Jasmine rice (preferably made 2-3 days ahead of time, but see note at end for a tip if making the rice that day.
1 TBS high heat cooking oil (I used vegetable oil)
1 jalapeno seeded, pith removed and finely diced (optional, omit if you do not want the heat)
1 cup red sweet pepper cut into 1/2 inch pieces
2-3 green onions sliced on the bias, reserving the tender green ends to add at the end of dish.
1 cup frozen peas (thawed)
1 large carrot shredded
1 can (about 20 oz) pineapple tidbits drained, reserving juice
1 cup cashews (unsalted or I did use ones with sea salt with great results)
1/2 cup currants (or raisins)
Sauce:
2 TBS low sodium Soy Sauce
3 TBS reserved pineapple juice
1 1/2 tsp curry powder

Gather all ingredients and have ready to add to wok, as cooking time is very quick. In a small bowl, mix soy sauce, pineapple juice and curry powder, set aside.

Heat wok and oil until very hot. Add jalapeno fry for about 30 seconds while constantly stirring careful not to burn. Add sweet red peppers and fry for another 30 seconds to 1 minute, add scallions (the white part) peas and carrots. After a minute, begin to add pineapple, cashews and currants. Keep mixture moving until hot. Add rice and fry for about 3-4 minutes. Add sauce, mix, remove from heat toss in the green ends of the onions and serve.

Tip: If you do not have leftover rice to use that has been refrigerated for 2-3 days, make rice as directed and spread on a large baking sheet and place in freezer. This will help it to cool and remove some of the moisture. I find that after 15 minutes or so, I will mix the rice around and break it up with my hands and return to freezer for another 15 minutes. Remove before beginning to make recipe and allow to reach room temperature. I’ve used this method a few times now and it works well.