Tag Archives: Fish

Fish Vera Cruz Style Ala Missus Dear Friend

I’ve mentioned my Dear Friend before several times here on my blog.  A few months back she and her husband decided, for better health, that they would go Gluten Free-Dairy Free-Pescetarian.  We started to talk about different Seafood, mainly Fish, recipes.  I suggested this one for them

https://mykitcheninthemiddleofthedesert.wordpress.com/2013/01/09/vera-cruz-style-fish-our-way/

Might tasty!

So as we talked about this particular recipe, I suggested that I contribute to her pantry some of the ingredients to make up this dish and she could go from there if they enjoyed it.  There’s no sense in investing in a whole jar of capers and you discover that you don’t care for them, then what?  Remember, a recipe is simply someone else’s idea, make it your own.  If you don’t like a component, leave it out.

WOW! Missus DF you knocked it out of the park girl friend!!  She used Cod, which is a nice mild fish for sure, and her choice for a side dish was Cabbage Steaks.  If you’ve never tried them, do!!

So if you’ve been following my blog over the past 4 years and you’ve EVER tried any of the recipes or concepts that I’ve posted, please let me know…a photo of the dish would be awefully nice too 😀

Vera Cruz-Style Fish Our Way

Source: Vera Cruz-Style Fish Our Way

Well, with folks making their New Year’s Resolutions to eat well, I thought of this dish.  I make this often; it’s chock-full of good stuff.  I used Mahi-Mahi, but Cod is good too.  The recipe that I found originally, called for Red Snapper, but here in the middle of the desert, that proved to be quite the challenge.  I’ve plugged my recipe into one of those handy-dandy software programs to see what all we had here as far as for calories and the such, and this is what it came up with… not bad.

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 259
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 80 mg 27 %
Sodium 1084 mg 45 %
Potassium 660 mg 19 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 5 g 19 %
Sugars 9 g
Protein 24 g 48 %
Vitamin A 105 %
Vitamin C 943 %
Calcium 10 %
Iron 9 %

Do you see the fat content?  This recipe makes 2 good sized portions, and if you leave off the rice, *cough*, it’s less than 300 calories.  This could easily fit into almost any diet plan, I mean “different way of looking at food concept”.  You choose the fish that your household likes the best… ooohhhh, I just had a great idea!  A Seafood Vera Cruz, like maybe Shrimp or Mussels or how about a splurge using Lobster?  MMM!

ENJOY!

Our New Year’s Day Feast

Fried Saimin

Okay, so in my last post, I was telling you about how we eat noodles for good luck on New Year’s; here’s what else we had with our noodles.

NYD Sushi platter

I’ve got this thing for I don’t know how many years now, that we have a sushi platter on New Years.  Now that we live in the middle of the desert, I’ve had to learn how to make this; pretty good, huh?

Limu Ahi Poke Bowl

Limu Ahi Poke bowl, yes again.  My favorite place to buy fresh fish, still had fresh Ahi Tuna on sale for $8.99 per pound, so I figured, why not.  This is simple, make the Poke of your choice and serve it over hot steamed rice.

Chicken Katsu

Chicken Katsu, MMM!  This dish is a snap, think Fried Chicken, but with a twist.  Just pound out a boneless/skinless Chicken Thigh, or Breast, thin; dredge it in Mochiko or Rice Flour, dip in an egg wash and then roll it in Panko Bread Crumbs.  I like to press the Panko into the flesh firmly and leave to rest a few minutes on a rack.  Then just shallow fry the meat until GBD, golden brown and delicious!  Cool on a rack and slice; serve warm or at room temperature.

Noodle Plate

Look at that beautiful crust, Come on man!

YUM!

Cheers!

I wish everyone a happy, healthy and prosperous New Year,

E Hauoli Makahiki hou!

Hawaiian Food In The Middle Of The Desert?

Yesterday was ALOHA FRIDAY! That means we gotta have some kind of ‘local’ or Hawaiian food if you will. I don’t remember if I mentioned that I met this man in our small neighborhood that is from Honolulu, but anywhos… He and his wife invited us to lunch.

Lani’s Luau In Tucson Arizona

When my husband and I first moved to Arizona, we had heard of this joint and had gone to visit once before, but it’s a long drive from our house and we just never made it back there.

Our new friends came and picked us up and Mister New Friend drove, over an hour, in to town way over on the East side of Tucson.

Uber-cute place, nothing fancy, but that’s exactly the type of places we like, just honest, solid, really food. Of course having Hawaiian food sure does help in my book! I had a heck of a time deciding on my lunch order, everyone else, no problem. I tend to do that and my husband explained to our new friends about my passion for food and the blogging thing. I wanted to wander around, take pictures and talk with Lani herself. Leilani and Zane Dowling are the owners and operators of Lani’s Luau and they do a great job! Zane wasn’t there yesterday, but we met him on our last visit. Funny, Lani remembered all of us having come in before.

Mister New Friend and I both ordered the #9 plate, Kalua Pork, Pork Laulau, Chicken Long Rice, Lomi Salmon and poke. I requested any extra of 1 scoop rice, a small poi and potato-mac salad, Mister New Friend had the green salad and medium poi.

I spied in the cold-case up front, Aloha-maid canned drinks, oh baby! Gotta have me one POG! (Passion-orange-guava drink) WHAT!? No MORE? SHOT! Well, the Iced Tea is pretty ONO (delicious) too.

Lani's Luau in Tucson AZ

Funny enough, Missus new Friend and my husband both ordered the Teriyaki Chicken, well DH added the Mahimahi to his chicken plate.

Lani's Luau in Tucson AZ

We all stayed and chatted and had a very nice Aloha Friday eating very delicious Hawaiian food, watching a video of a hula completion back home in Hawaii and wishing we were there. Mahalo Lani and A HUI HOU… until we met again.

ALOHA!

 

Poke or Hawaiian Fish Salad, It’s Just ONO !

Yesterday was Aloha Friday, and I started to think of my home, Hawaii. I suppose I should stop thinking that way, seeing as we’ve lived in the middle of the desert going on SIX YEARS now. Some things you just don’t give up, like the foods that you were brought up on and love and miss terribly. Fish is HUGE in Hawaii, duh, it’s only surrounded by the Pacific Ocean. A lot of kids learn to swim even before they learn to walk, I was no exception. I had a boyfriend that took me for our first date spear fishing, which was so much fun.

What I really wanted to share was all of the fish that we had on our last trip back home to Hawaii. I should rephrase that, Poke or Seafood Salad. I shared my Tako Poke or Octopus Salad, it’s cooked, not all Poke has to be raw. I also make a Mussel Poke for DH (I’m allergic) and the ingredients are the same, just substitute the cooked Octopus for Steamed (and shucked) Mussels and there you go.

This all goes GREAT with an ice cold beer.

Primo Beer

*translation-ONO: Good Food

ALOHA!

 

Vera Cruz-Style Fish Our Way

In Hawaii, we ate a lot of fresh fish, in all kinds of ways, even raw!

Over here, in the middle of the desert, we’re a little leery of the fresh fish. When I found our nearest supermarket after moving, I had to turn around and walk right out. The smell was over whelming.

It’s a good thing that I can find frozen fillets just about anywhere, I feel safe using that. One problem though, it can be a touch watery and/or have mushy flesh. Not appealing when done on the grill, or for making Poke (a type of raw fish salad).

I was poking around the Internet and I kept reading about Snapper Vera Cruz. I’d never heard of it, but it sounded good. It has all the stuff in it that we like, especially OLIVES. Both my husband and I just can’t seem to get enough of them. I adapted this recipe from the Bon Appétit website. This is an easy-peasy one pan (and clean up) dish, I like that!

*This recipe will serve two very hunger adults

wahoo! 013

Vera Cruz –Style Fish Our Way

1 15oz can diced Tomatoes, drain and reserve the liquid

¼ C. Onion, finely minced

½ C. Carrots, chopped

½ C. Celery, chopped

½ C. Red Bell Pepper, chopped

¼ C. Green Chilies, chopped (Hatch are the best or Ortega)

½ C. Green Pimento stuffed Olives, halved

2-3 cloves Garlic, minced

1 tsp. dried Oregano

1 large Bay Leaf

½ C. Chicken Broth

1 Tbsp. chopped Cilantro

1 lb. Fish of your choice (Mahi Mahi, Snapper, Cod), cut into large bite sized pieces

Salt and Pepper to taste

In a large pan over medium heat, add about 1-2 tablespoons of Olive Oil.

Sauté the onion, carrot, celery and red bell pepper until crisp-tender.

Add the oregano and garlic, stirring until you can just smell it.

Next goes in the tomatoes, bay leaf, broth, cilantro and half of the reserved juice; give it a good swirl.

Simmer for about 3 minutes; taste the sauce for S&P.

Nestle in the olives and fish, gently simmer uncovered, until the fish is half done. If the sauce has evaporated too much, add the rest of the reserved tomato liquid. Once the fish is completely cooked, serve over rice.

Some other options that you could add into the sauce: capers, raisins, parsley, pickled jalapenos. I’ve never tried this recipe with Salmon; I’m not too sure it would work.

Remember that a recipe is just a guide, make it your own.