Baked Mahi Mahi with Cilantro-Chile sauce

Cooking fish in a parchment packet is super easy, and a great way to impart flavor into your fish.  The fish comes out moist and delicious every time!  I like to cook the vegetables separately first to bring some of the flavor out before they cook with the fish.  You can really use any veggie combo you like, as long as you cut it so that it will fit nicely under the fish.  

 Ingredients:

• 2 six oz boneless mahi mahi filets
• 1 orange, juiced
• 1 lime, juiced
• 2 tablespoons oregano, minced 
• 2 jalapenos, seeded and roughly diced (leave seeds in for extra heat)
• 1/2 cup cilantro
• 1 clove garlic
• 2 tablespoons vegetable oil
• 2 carrots, thinly sliced into 4-inch strips
• 1 onion, thinly sliced
• Salt and Pepper

Directions:
Rinse and dry your fish.  Cut into two equal portions if you have one large filet.  In a zip-lock bag, combine the fish with the oregano and orange juice.  Let it marinate for 30 minutes.  

Meanwhile, in a food processor combine the jalapenos, cilantro, lime juice, and 1 tablespoon oil.  Add 1/2 teaspoon salt and some freshly ground black pepper.  Mix until a chunky sauced is formed.  

When the fish is done marinating, remove the filets and pat them dry.  Preheat oven to 400 degrees F.

In a medium skillet, heat 1 tablespoon oil over medium heat.  Add carrots, onion, and the rest of the fish marinade that was in the bag.  Sprinkle in some salt and pepper.  Cook for about 5 minutes until the vegetables have softened slightly and are infused with the orange flavor.  

Prepare two pieces of parchment paper on a baking sheet.  Each sheet of paper should be about three times as big as the fish.  Place a generous portion of the carrot and onion mixture onto the center of each sheet.  

Next place the fish on top. Sprinkle the fish with salt and pepper and then spoon the cilantro-chile sauce on top until the fish is fully covered.  

Fold the parchment paper and form a packet- tying with a piece of butcher's twine.  Bake for 15 minutes.  Remove and let sit for a couple minutes before opening your packages.  We served this with quinoa for a delicious and healthy meal.

 

Carrot Orange Risotto

I came across this recipe on Serious Eats Photograzing, and realized that it was actually from a Dutch blog.  It sounded so unique and I really wanted to try it, so I translated the recipe to English.   Almost all of the ingredients were things I'd never considered using in risotto - shredded carrot, carrot juice, orange zest, orange juice, beer, different cheeses, and finally crushed hazelnuts as a garnish.  We made a few minor changes and overall it was a success.  The different flavors really come through and you can taste them all individually, while they still make a rounded dish together.  It is on the sweet side, but balanced by the creamy cheese and smoked paprika. 

Ingredients:

1 1/4 cups (about 250 g) arborio rice (or other short grain rice, we used sushi rice because it was all we had on hand)

1 large onion, finely diced

1 t salt

2 T butter 

2 t ground coriander

1 cup dark or amber lager

2 cups shredded carrot

1 1/2 cups carrot juice (we found it in the fresh juice and protein drink section at the store)

1 large orange, zested and juiced

3-4 cups chicken broth

6 oz goat cheese, cut into small pieces

1 cup Pecorino cheese, grated

1/2 t smoked paprika

Directions:

In a large saucepan, melt the butter over medium-heat.  Saute the onion in the butter, with the salt and coriander, for about 5-7 minutes until softened.  Add the rice and toast it for 3 minutes longer. Add the shredded carrot and stir to combine.  Meanwhile, in a small pot, heat the carrot juice, orange juice, and chicken broth until hot, but don't bring to a boil.

Pour the beer in, and scrape up any bits that are stuck to the pan.   Cook until most of the liquid has evaporated. 

Begin adding the juice and broth mixture to the pot, about one cup at a time.  Stir often, until the liquid has been absorbed, and proceed with the next cup of liquid.  Continue this process until your risotto is creamy and cooked to al dente.  You may or may not need to use all of the liquid to reach this consistency, and it should take about 20 minutes.

Stir in the Pecorino cheese, orange zest, and smoked paprika.  Evenly distribute the pieces of goat cheese into the pot and stir, leaving little pockets of goat cheese throughout.  Serve with more grated Pecorino and the crushed hazelnuts.  

Steel Cut Oats with Blackberry Orange Sauce

I've had a giant container of steel cut oats sitting in the back of the pantry ever since I accidentally bought them for granola, thinking they were the same as regular rolled oats.  As soon as I opened them I saw they wouldn't work.  Steel cut oats are made from the inner part of a corn kernel and they are cut only a couple times by the machinery.  The size and texture is almost similar to rice, and they take much longer to cook than rolled oats.  They are toasted to bring out the nutty flavor, and have a chewier consistency when they are cooked, similar to a creamy risotto.  I really fell in love with this recipe, and it's a healthy and filling breakfast that tastes great reheated throughout the week.  The blackberry orange sauce is a delicious compliment to the oatmeal and it adds sweetness without it tasting sugary.  These steel cut oats are a big improvement to regular oatmeal in my opinion, and I'll definitely be making them regularly from now on!

Ingredients:

1 cup steel cut oats

1 tablespoon hazelnut oil

3 cups water

1/2 cup coconut milk

1/2 cup milk

1/4 t salt

zest of 1 orange (reserve one teaspoon for the sauce)

juice of 1 orange (reserve one tablespoon for the sauce)

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

For the Sauce:

6 oz blackberries (about 1-1.5 cups)

1/4 cup water

1 T sugar

1 t orange zest

1 T orange juice

1 t agave nectar (or honey)

1 t cornstarch

Directions:

In a skillet over medium heat, toast the oats in the hazelnut oil for about 5 minutes until fragrant, and set aside.

 

In a medium sauce pan, bring the water and both milks to a boil.  Add the toasted oats, reduce heat to low and cover.  Simmer for 25 minutes, stirring occasionally.  After 25 minutes the mixture should be much thicker.  Add the salt, orange juice, orange zest, vanilla, and cinnamon.  Cook stirring frequently for another 5-10 minutes.  Remove from heat.

For the blackberry orange sauce, combine all ingredients in a small sauce pan over medium heat.  Once the sugar and corn starch have melted in, bring to a simmer and begin to gently smash the berries which should be very soft at this point.    

Let it cook for about 10 minutes until it thickens to your desired consistency.  Serve over a bowl of hot oatmeal.