Roasted Garlic & Rock Shrimp Pizza

A trip to a wonderful U-Pick farm inspired this delicious meal!  We had an abundance of freshly-picked tomatoes to use.

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The first step was to get my pizza dough started.  Of course, you can always use a store-bought dough for this.  Pizza dough is VERY easy and inexpensive to make.  It just requires a little bit of forethought so it has time to rise.  (Get the kids involved in this!  They love helping and making their own little pizzas!)

Pizza Dough

  • 1 teaspoon sugar
  • 1 packet of Active Dry Yeast
  • 1/2 teaspoon salt
  • 2 teaspoons Olive Oil
  • 2-1/4 cups Unbleached All-Purpose Flour
  • 1 cup warm water

Put the water and sugar in a large bowl.  Sprinkle the yeast over the top of the water and allow it to stand for around 5 minutes.  It will become foamy-looking.

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Mix in the flour until it is just combined.  Turn it out onto a lightly floured counter.

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Knead it for a few minutes until it turns into an elastic ball, adding more flour to the surface if needed.  Place it in an oiled bowl.  Put a little more oil over the top of it.  Cover it and allow it to stand in a draft-free area for around 45 minutes.  It will nearly double in size.

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Press down the dough without removing it from the bowl.  Cover it back up.  Allow it to rise again for around 30 minutes.  After this second rise, turn the dough out onto a floured surface and roll it out to your desired size.  This either makes 4 personal-sized pizzas or two large pizzas.

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During the second rise was the perfect time to roast some garlic.

Roasting garlic is super easy.  All you have to do is take your head of garlic and cut the top off.  Drizzle some olive oil over it, loosely wrap it in foil, and bake it at 400⁰ for around 35 minutes.  It will be fragrant and the color of the cloves becomes more golden than white.  The cloves will become very soft and (after it cools), you can squeeze the garlic right out.  Amazing!!

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Once your dough has been rolled out, it is time to assemble your pizza.  You can bake a pizza on a cookie sheet, on a pizza stone, or one of these handy round metal pans with little holes in it.  I promise it will be delicious no matter what you bake it on.

Get all your toppings ready.  I quickly cooked my rock shrimp in a pan over high heat.  (I did not cook them all the way through because since I knew they were going to spend time in the oven.)  I used a mozzarella/parmesan cheese blend.

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If you are using a red sauce, go ahead and put it on.  I just brushed my dough with olive oil and seasoned it.  Then, I added the roasted garlic and VERY carefully spread it out on the dough as gently as possible.

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Add the rest of your toppings!

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Bake this in a preheated 400⁰ oven until it is brown, bubbling, and fragrant.  Everyone likes their pizza cooked differently.  Some love it well-done, some might not.  Keep an eye on it.  I baked mine for around 15 minutes.

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Pizza is one of those things… once you learn the method, the possibilities are literally ENDLESS!!  Anything in your fridge can go on a pizza.  Leftover veggies, chicken, sausage… small amounts of various leftover cheeses.  Have fun and ENJOY!



Snapper with Dijon Cream Sauce over Fresh Spinach Pasta

So we had “Snapper Tips” in the case at work last week.  They were the little tail pieces that were trimmed off of some gorgeous Queen Snapper fillets.  While it might not be a complete fillet to perch itself in the center of my plate, I decided that it would be perfect over pasta.

A bag of fresh baby spinach in the fridge sparked the idea for a big batch of spinach pasta.  I used a recipe from Chasing Delicious and it came out beautifully.  I never make my pasta dough in the food processor (I like to do it the traditional way and dump it all out on the counter), but this was an easy method and it definitely came together quickly.  I did find that it required a bit of additional flour, which I kneaded into the dough by hand.

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The Snapper was already in perfect little pieces.  I dusted them with flour and got them ready to sear in a pan over high heat with a scant amount of oil.  I browned them on each side, transferred them to an oven-safe plate, and let them finish cooking at 350⁰ while I made the sauce.

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Dijon Cream Sauce

  • 1 tablespoon unsalted butter
  • 3 cloves minced fresh garlic
  • 1 minced shallot
  • 1/4 cup white wine
  • 1 cup evaporated milk
  • 2 tablespoons Dijon mustard
  • Fresh thyme

I started with the same pan I used for the fish.  The bits in the pan will add flavor to the sauce.  Over medium heat, melt the butter.  Add the garlic and shallots and stir until tender, but not brown.  Add the wine to the pan.  Whisk in the mustard (I used a whole grain Dijon) and the evaporated milk.  (The lower water content in the evaporated milk yields a thicker, creamier sauce.)  Simmer it for a few minutes while stirring or hold it over very low heat until you are ready to use it, if needed.

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Assemble your pasta and fish on a plate, finish it off with the sauce, and dig in!

This would be great over ANY pasta, rice, quinoa… or even on its own!

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Lemony Pasta with Tuna


I’m not sure exactly where this recipe originally came from, but it has been a staple in my recipe box for YEARS now.  It’s sort of a freshened-up version of tuna noodle casserole.  A lack of cream sauce and a nice lemony twist updates this old classic.  Chances are that you will have almost all these ingredients on-hand, which makes any recipe a winner in my book!

This recipe takes about ten minutes to assemble and an additional twenty minutes of baking time… just perfect for making a salad and setting the table!

Lemony Pasta with Tuna  (Serves 4-6)

  • 6-8 ounces uncooked pasta
  • 1/4 cup chopped onion
  • 2 cloves chopped garlic
  • 1/4 cup olive oil
  • 1/4 cup flour
  • 2 tablespoons of Dijon mustard
  • 1 teaspoon lemon zest
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cans of tuna
  • 1/2 cup breadcrumbs
  • 2 tablespoons of melted butter
  • 1 lemon, thinly sliced


Start with 6-8 ounces of uncooked pasta.  Go ahead and cook it and set it aside for later use.  I only use American Tuna (see this older post for all the information on it and the reasons why).  Even though you don’t have to drain it and end up with more weight than if you use a different brand of canned tuna, I still use two cans because I like to make sure there is plenty of tuna in the dish.

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Preheat the oven to 375 degrees.

Put the olive oil in a large pan over medium heat.  Cook the onion and garlic until tender.



Add the flour, Dijon, and lemon zest.  Stir to combine and slowly whisk in the broth until it is all combined and smooth.

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Reduce the heat to low and simmer until just slightly thickened.  Gently stir in the tuna and cooked pasta and mix until combined.  There should be plenty of sauce… no one likes a dry pasta dish.

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Carefully put the pasta mixture into a greased baking dish.

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Combine the breadcrumbs with the melted butter.  Spread the mixture over the top of the pasta and garnish with the sliced lemons.  This will bake in the oven for around 20 minutes or until the top is browned and the edges are bubbling.

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Tuna provides lots of great protein and the Omega-3’s needed for brain and heart health.  By using American Tuna, you can feed this to your entire family (toddlers, children, pregnant and nursing mothers) without any concern over mercury… AND you’re supporting American fishing families.  This product is definitely a favorite of ours.

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Cracker-Crusted Flounder over Pasta with Goat Cheese, Pine Nuts, and White Wine Sauce


It may still be in the 80’s, but a hint of Autumn can be detected here in South Florida.  This immediately set me in to “Fall Food Mode”.   I hate wasting food (even something stale can be upcycled or repurposed).  When I decided to bread the Flounder, I also realized we were out of breadcrumbs.  Not to fear, there is surely something you can use.  I found two opened sleeves of (now-stale) crackers.  These are perfect.  Just crush them up and treat them like breadcrumbs.

I started with just over a pound of Flounder.  First, I dusted it in flour.  Then, I dipped it in an egg/milk mixture.  Finally, it gets coated in the cracker crumbs.  Then you can set it aside while you prepare everything else.


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I toasted some pine nuts over medium heat with a little bit of olive oil and set them aside.

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Next up, the white wine sauce.  This is the perfect solution for an open bottle of white wine left behind by a house guest.  I put a fair amount in a pan with one lemon slice and simmered it until it was reduced by half.  Once it is reduced, swirl in a little bit of butter to give it a silky texture.  I poured this sauce over the pine nuts and added a little bit of ground sage.  (The sage is totally optional, but the pasta I used was pumpkin pasta and I really enjoy sage and pumpkin together.)

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Now that the fish and sauce is prepped, this is a great time to cook your pasta.  As I just stated, I used pumpkin pasta that we made ourselves.  Making pasta is a really fun way to get the entire family involved with dinner.  It’s like the ultimate edible Play-Doh!  If you decide to do this, go ahead and make a double batch because it keeps (uncooked) in the fridge for days and makes for a very easy dinner later in the week as well.  You don’t need any fancy tools to do it, either.  See this older post for a how-to.

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Heat a small amount of oil in a large pan over medium-high heat.  The Flounder we used was thin so, by the time it was browned and crispy… the fish was cooked all the way through.  If you are using thicker fish, you would need to reduce your heat a little bit and cook it for a longer period of time.



I assembled the dish by putting pasta on the bottom, adding the pine nuts and sauce, and a healthy dose of crumbled goat cheese.  It tastes like Fall!!

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Greek Tilapia with Lemon-Feta Spread on Homemade Pita


Made-from-scratch seafood meals don’t have to break the bank.  Tilapia can be a great source of protein, and even non fish-lovers will enjoy its mild taste and delicate texture.

As stated before, it is very important to find balance in our diets when it comes to seafood.  I prefer mostly wild fish and shrimp as a result of growing up in Florida and being raised eating fish we caught right offshore.  As an adult, I am constantly challenging myself to eat more farmed seafood – and to feed it to my family.  Every serving of farmed fish we eat saves one serving of wild fish.  We believe that, as long as you choose the source wisely, farmed seafood is a wonderful thing.  Ask where it comes from and educate yourself.

To start, I made the pita dough.  This really could not be easier and it adds SUCH a nice touch to this meal.

Homemade Pita Bread

  • 1 package of active dry yeast
  • 1 cup warm water
  • 3 cups of all-purpose unbleached flour
  • 2 teaspoons of salt
  • 1 tablespoon of olive oil

Start off by sprinkling the package of yeast over the warm water.  Let it stand for about 5 minutes.  It will become a little foamy.  Mix in the salt and olive oil.  Add the flour and stir.  This dough is meant to be slightly sticky, so don’t worry if it is.  Knead it for around 5 minutes or until it becomes smooth and elastic.  Place in an oiled bowl and cover with plastic wrap.  It will need to rise for around an hour.  It will double in size.

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While the pita dough is rising, go ahead and tackle the Lemon-Feta spread.  This is a really simple concept…  equal parts cream cheese and feta cheese.  The rest is up to you and your taste buds.  Throw everything in the food processor or blender and voila!  This spread is not only delicious in this particular dish, but also on plain pita and pita chips and sandwiches… you name it!  Mine was very heavy on the garlic because we like it that way.  Feel free to adjust the seasonings, just don’t add salt because the Feta has plenty.

Lemon-Feta Spread

  • 4 ounces cream cheese
  • 4 ounces Feta cheese
  • 3 cloves of garlic
  • 1 tablespoon of rosemary
  • 2 tablespoons of lemon juice
  • 1 tablespoon of olive oil

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My dough was still rising, so I went ahead and marinated my fish.  Tilapia can be a little boring to me, so I like to really jazz it up.  I was going for a Greek theme, so I went with Greek seasoning and lots of fresh herbs.  I cut each fillet into two lobes by cutting it along the bloodline.  This made it easier to manage while cooking and the perfect size and shape to fit in the pita bread.

I tossed the fillets in freshly cut lemons, lemon juice, olive oil, Greek seasoning, and fresh thyme.  The fish sat in this mixture until I finished the pita.  It isn’t a good idea to leave it for more than 30-45 minutes because of the lemon juice; it will start to break down the fish.


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Back to the pita bread…  Once it has doubled in size, divide the dough into 8 equal pieces.  Shape each into a ball and roll it out into a disc.  It should be very thin and maybe about the size of a pancake or a crepe.  As I rolled them out, I put foil between each one to keep them from sticking to each other or drying out.  If you need additional flour to roll them out, use it sparingly.

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Drizzle some olive oil in a pan over medium-high heat (you only need a little bit).  Put one pita disc in the pan.  As soon as it starts bubbling (almost right away), flip it.  Cook it for about 30 – 60 seconds on this side, then repeat on the other side.  The entire surface should be puffed up when it is done and it will have golden spots on it.  YUM!  Keep the finished pita covered with foil or a clean towel as you work.

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Time to cook the fish!  I used a grill pan over high heat with a little bit of olive oil, but not too much because my pan was non-stick and there was olive oil in the marinade.  Cook the fish for a minute or two on each side or until it is firm to the touch and cooked all the way through.

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Assemble by layering pita bread, lemon-feta spread, and fish.  Top it off with whatever you want… lettuce, tomato, onion, etc!

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The pita bread was warm and perfectly flexible… it folded without cracking.  The chewy texture is just amazing.  The Lemon-Feta spread wakes everything up.  This was a hit amongst the kids AND the adults.  The possibilities with this are pretty much endless.  You can fill your pita with shrimp, chicken, steak, seafood… YUM!  (After you clean your plate, you will enjoy finding fun ways to finish off the rest of that Lemon-Feta spread.)



Grilled Rosemary Salmon with Charred Corn, Bacon, and Feta over Quinoa


Everyone has their own definition of “comfort food”.  For me, it is anything eaten out of ONE bowl.  Something about snuggling up with a bowl of warm food and a fork just makes me happy.  I think it stems from childhood memories of giant bowls of chicken & dumplings at my grandparents’ house.  In search of a little comfort, I raided the fridge and pantry for something that would turn my piece of salmon into a bowl of happiness and this is where I ended up.

I started with a piece of organically farmed salmon.  Eating farmed fish is very important.  You MUST find balance in your diet between wild and farmed or the wild stocks will eventually be depleted.  That being said, choose your farmed fish carefully.  Ask your fishmonger questions about the farms.  Make sure it comes from a reputable source.  You might be wondering why I called my salmon “organic”.  The United States does not yet have standards for labeling seafood as “organic”.  There are salmon farms in the UK area that produce salmon which is certified as organic by the European Union.  They do not use animal byproducts, hormones, or antibiotics.  The salmon is raised in ocean pens where the water is pristine.  While I enjoy wild salmon, traditionally farmed salmon, and the organic salmon… the organic salmon is my favorite.  It has great flavor, the quality is consistent, and it stays moist however I prepare it.  It’s a winner.

My salmon has the skin still on it because it is going to be grilled with the skin side down.  The skin is very easily removed after it is cooked.  I gave it a little bath with some freshly chopped rosemary, olive oil, and Italian seasoning and let it rest for a few minutes before my husband grilled it.  (If you are planning to top it the same way I did, shy away from salt.  Feta has tons of salt.)  He put it skin side down directly on the grill over medium heat.

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  • Salmon
  • Olive oil, fresh rosemary, and Italian seasoning
  • 1 cobb of fresh corn, charred
  • 2 strips bacon, cooked and crumbled
  • 2 tablespoons crumbled Feta cheese
  • Cooked brown rice or quinoa

While the salmon was cooking, I gathered everything else I wanted to use:  1 cobb of corn (charred by placing it directly on the grill for a few minutes before cooking the salmon), a little crumbled bacon, and crumbled feta.  I combined them all and set them aside while the salmon finished cooking.  Again, the rule of thumb for cooking fish is about ten minutes per inch of thickness  (measure it at its thickest point).

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When the salmon came back inside, I nestled it on top of some Quinoa and brown rice.  I added some rosemary to it while it was cooking.



This was the perfect base for my bowl of deliciousness.  Then, I topped it with the corn, bacon, and feta.

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The verdict:  it was everything I was looking for!  The rosemary in the quinoa AND on the salmon provided the continuity that I really hoped it would.  It really tied all these different flavors together.  A touch of smokiness from the bacon.  And I really didn’t feel bad about this at all.  Salmon and quinoa are amazingly healthy foods.  Corn… not bad.  Bacon and feta?  A big of an indulgence but in such a small quantity.  It was light, refreshing, and filling.

While the grill was still on, we put a few halved peaches on there to enjoy after dinner.  Just for a few minutes until they were warm, a little bit softened, and charred.  It happens quickly because they have so much natural sugar in them.  We topped them with a scoop of vanilla bean ice cream and a drizzle of caramel sauce  (a little splash of bourbon in the peach is a nice touch for the adults, too).

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It may be fall, but this dinner really felt like summer.  This meal speaks to both seasons.  Feta and corn reminds me of summer, but rosemary always screams fall to me.  You can definitely enjoy this year-round.

Dynamite Rock Shrimp


It seems like almost every restaurant has their own version of a spicy, sweet Asian-inspired shrimp appetizer.  I don’t think anyone will deny that it is delicious!  A good customer and friend of ours shared the recipe with me for the sauce from the restaurant that (in my mind) put these shrimp on the map!  I was so excited to try it.  It was pretty hard to decide on a name for this recipe, but everyone at the house agreed that they were dynamite… so we will go with that.

If you have young children in your house, you know that sometimes you have extra kitchen “helpers” milling around while you are trying to get dinner together.  I always try to find ways to get them involved in the process.  This dinner was pretty simple, but it involved frying.  I don’t like them in the kitchen with oil on the stove.  It seemed like the perfect time to give them a project… making butter!!  I have them do this from time to time when we have some heavy cream leftover from a recipe.  We used their homemade butter on the rice we had with this meal.  See the Homemade Butter post to learn how!

I started by making the sauce.  I combined the mayonnaise and the chili sauce in a bowl and added Sriracha to taste.  The recipe called for a few drops of Srircaha.  I added almost a teaspoon.  This is really going to depend on your taste.  After it’s combined, set it aside while you prepare the shrimp.

Dynamite Shrimp Sauce:

  • 1/2 cup Mayonnaise
  • 1/4 cup Sweet Chili Sauce
  • Srircaha to taste

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For the shrimp, I wanted to use rock shrimp because they are bite-sized.  You could use any shrimp you like!  Any time you are going to fry something and THEN coat it in sauce, you have to have a really crispy breading or you will end up with a soggy mess.  One trick that can be used to get really crispy breading is to add a little cornstarch to it.

I used one pound of rock shrimp.  I rinsed them and bathed them in an egg/milk mixture.  This will help the coating stick to them.

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I just breaded them with flour and cornstarch seasoned with pepper, paprika, and salt.  (I think I ended up with a ratio of 3:1 flour to cornstarch.)

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Toss the shrimp to really coat them well in the flour mixture.



Heat some oil on the stove.  You’re going to want it very hot.  I have a gas stove and had it turned almost all the way up.  The shrimp cook very fast so you have to make sure they are going to get very crispy without overcooking them.  When they are golden brown, firm, and crispy they can be removed from the oil and drained on a paper plate.  While they are still very hot, GENTLY toss them with the sauce.

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You can serve these any way you’d like.  We enjoyed them over Jasmine rice topped with our Homemade Butter.



I topped them with a few red pepper flakes and wasabi sesame seeds.  Absolutely amazing!!

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Homemade Butter


Sometimes, little kitchen helpers are underfoot and need to be given a project!  One of my favorite things to occupy them when they want to help in the kitchen is making butter.  I always seem to have small amounts of heavy cream leftover in the fridge from various recipes and this is a GREAT way to use it!

All you need is a mason jar (if your kids are very young, a plastic container with a tight-fitting lid will work) and some heavy cream.  Then tell them to SHAKE SHAKE SHAKE!

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First, you will have whipped cream.  Then you will see it start to separate and ALL THE SUDDEN, it will turn very runny and there will be a big blob of solid matter in the jar.  I have been told that the liquid part (whey) can be frozen and added to smoothies and etc.  I personally haven’t tried it.  I drain the liquid from the solid and gently squeeze out additional liquid until you don’t see anything coming out.  I like to do this with very gently-running cold water to keep the butter from getting too melted in my hands and to rinse off the liquid that comes from the butter.

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If you want to add salt, go ahead.  This will keep in your fridge for a few weeks and it is DELICIOUS!  If you are making bread from scratch, this is a MUST-HAVE to go on it!


Grilled Grouper and Shrimp in Parchment

Sometimes, weekends call for elaborate meals resulting from marathons in the kitchen.  Sometimes, I just like to enjoy the chaos a little bit longer and find an easy way out when it comes to dinner.  This doesn’t have to mean calling for a pizza delivery.  We ended up spending at the beach a little longer than expected on Saturday evening.  The gorgeous weather and the sight of a baby sea turtle heading off to sea were far more intriguing to us than dinner!  Still, I wasn’t about to sacrifice the chance to have delicious and healthy seafood.

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The grill is obviously a great choice when you don’t want to mess up the kitchen and be doing dishes at 9 pm, but some items are just too fragile for the grill (like the Royal Red shrimp I had brought home with me).  This is when foil and parchment can be your best friend.  It’s very forgiving and you can pretty much put any combination of herbs, seasonings, or vegetables inside with the fish.  You can cook it in the oven OR on the grill.

I started with squares of parchment paper and folded each square in half, Grouper, Royal Red Shrimp, sliced lemon, a few tablespoons of butter, and chopped garlic.

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I placed a piece of Grouper right against the crease in the paper so it was sort of in the middle.  You can add anything to it you’d like!  I added sliced lemon, a tablespoon of butter, a little chopped garlic, and parsley.  I also had some Royal Red Shrimp on hand so I added those as well.  The more the merrier!  After you build your fish with everything you want, go ahead and fold the paper over and start turning and creasing the edges so that you end up with either a square or a semi-circle shape.

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Obviously, you can’t put this directly on the grill.  Use a cookie sheet or something else that is safe for the grill to provide a barrier between the flames and the paper.  350 – 400 degrees is a good temperature whether you are using the grill or the oven.  We left ours on the around 20 minutes with the lid closed.  You obviously have to guess a little bit since you can’t see the fish, but once I heard things bubbling I was confident that it was finished cooking.

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When we removed them from the grill, the paper was slightly brown but not burnt by any means.

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By enclosing the fish in the parchment, you are essentially steaming it.  There is no need for any oils or breading or coating.  This is about as simple and as healthy as it gets!  I didn’t even add salt.  The lemon flavored every single bite of the fish.  It was tender and delicious!  The best part about it was that there was not a single pot or pan to be washed at the end of the night.



Seared Yellowfin Tuna over Creamy Coconut Lentils and Rice



Sometimes, busy weeknights call for a delicious (yet effortless) meal that will instantly transport you to a distant land!  Something that SEEMS way too fancy for a weeknight, but only takes a few minutes to pull together.

When you are short on time, you should always take a shortcut when you can… just make sure you aren’t sacrificing quality for time.  I love lentils and completely appreciate their nutritional qualities; the only problem is that I don’t normally have the time to fool with them on weeknights.  This is when the shortcut comes in.  Something I tried at one of the food shows that we recently went to is a delicious Lentil & Rice Kit that is ready in 20 minutes.  It tastes like it has been cooking all day and the whole family loves it.  Plus, it has lots of protein and it’s Non-GMO.  We are carrying it in the store now.  I toasted the spices according to the package directions, got it going in a pot on the stove, covered it, and let it simmer for 20 minutes while I tackled the tuna.  It doesn’t get any easier than this!


I gathered the ingredients I wanted for the tuna:  sesame oil, sesame seed seasoning, soy sauce, and wasabi sesame seeds.



I had visions of curling up on the couch with a bowl and a fork, so I decided I would cut the tuna into chunks rather than sear the entire steak. I trimmed off the bloodline and cut the steak into 1″ squares.

About the tuna…  some people might think Bluefin is ‘the one and only’ tuna.  Bluefin is actually in danger of being overfished.  At Cod & Capers Seafood, we have “sushi grade” tuna (we call it #1 tuna in the seafood industry), but it’s Yellowfin.  It’s every bit as delicious, but it is just so much more environmentally friendly and affordable.  Some people also worry about mercury when consuming tuna.  Unless you eat tuna every day, you really don’t have anything to be concerned about.  All things in moderation!  Pregnant and nursing women are the ones who should really watch their tuna and swordfish intake and stick to consuming small quantities less frequently.

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I tossed the tuna with sesame oil, soy sauce, and some sesame seed seasoning that I like.  I let it rest for a few minutes while I gathered a pan and started heating it.

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Over high heat, add the tuna to the pan.  The oil it is marinating in is enough to keep it from sticking.  You want the pan screaming hot because you are going to sear and brown the outside and leave the inside undercooked.  This is completely a personal preference.  My son likes it cold in the middle.  I prefer it more along the lines of “medium”.  You might like it cooked all the way.  Keep a very close eye on this and keep it moving in the pan.  I cooked my tuna to medium and it took mere SECONDS!  As soon as you get it to the desired temperature, remove it from the heat.



I went ahead and put some of the coconut lentils and rice in a bowl and topped it with tuna.  I didn’t think it NEEDED a sauce, but there is a particular Asian-inspired sauce I sort of fell in love with and I pretty much will find any excuse I can to use it.  If you ever have the chance to visit a Trader Joe’s, get this sauce.  It doesn’t disappoint.  I drizzled a little over the top of the tuna and sprinkled some Wasabi sesame seeds on it.  The sesame seeds have a great heat, but it doesn’t distract you from the meal itself.

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It only took twenty minutes and most of that was just me waiting for the lentils and rice to cook.  The actual tuna took maybe 5 minutes from start to finish.  SO easy and what a treat!