Lately, I’ve been trying to add more fish to my daily roundup and because of its simplicity and lightness, this recipe fits nicely. Honestly, it is a bit embarrassing to even call it a recipe, since it couldn’t be easier or faster to get on the table. However, isn’t that what we all want…quick, super simple AND tasty. This will not disappoint.
Although I use sea bass here, you can actually use most any firm, white fish, the choice is yours. Just use what you like or whatever is fresh and available. They are all equally delicious and quite suitable to this preparation.
DIRECTIONS First, preheat a pan with the olive oil and the butter. Then, pat the filets dry with a paper towel and season them with the salt and pepper.
Next, sautè the filets 2-3 minutes per side, depending on their size and thickness. Remove to a platter and immediately squeeze some lime juice over each filet. Top with the mango salsa, a sprinkling of parsley (forgot that in the picture!) and serve with a simple side salad. That’s it, you’re done!
My preference here is an arugula salad, lightly dressed with good olive oil, a squeeze of lemon and some salt and pepper. That’s it, easy, beautiful and quite tasty…and best of all no guilt!
Mango Salsa
I just love this recipe, it’s clean, tasty and easy! Additionally, it’s quite versatile. Use it as a dip with tortilla chips, a yummy condiment with fresh grilled fish or as a simple side with grilled chicken. And, truth be told, I’ve been known to have just a small bowl of this as a snack. It really is a great recipe, as I said…healthy, tasty and easy, you just can’t go wrong with this one!
INGREDIENTS 1 mango, peeled and diced 1/2 cup peeled, seeded, diced english cucumber 1 Tbs. finely chopped jalapeño 1/3 cup diced red onion juice & zest of 1 lime 1/3 cup roughly chopped cilantro
DIRECTIONS Combine all ingredients, add salt & pepper to taste. Serve cold with either tortilla chips or as a side/topping for your favorite fish. If you prefer your salsa with a bit more kick, keep the jalapeño seeds, if not, discard the seeds. Also, if your lime doesn’t seem juicy enough, feel free to add more if it seems too dry.
Herbed Couscous Salad with Corn and Grilled Halloumi
Plan on serving this for your next barbecue, it is a snap to do earlier in the day and that also gives it time to develop more flavor. Although this goes well with nearly any meat, fish or poultry, it’s also very satisfying as a stand alone lunch.
INGREDIENTS 1 cup walnuts 1 cup Israeli couscous, also known as pearl couscous 4 ears corn, husked 2 Tbs. olive oil fresh ground pepper 8 oz. halloumi cheese, sliced 3/4″ chunks (see notes below) 3-4 scallions, thinly sliced (green & white parts) 1/2 cup coarsely chopped, flat-leaf parsley 1/4 cup basil, julienned 1/4 cup mint leaves, chopped juice of 1 lemon zest of 1 lemon 2 Tbs. white wine vinegar 1/4 cup olive oil
DIRECTIONS Lightly toast the walnuts in a 350º, preheated oven or in a dry skillet, on the stove. Make sure to stay close and keep an eye on them when toasting. Trust me from experience, they can burn in an instant! Then, remove from the heat, let them cool a bit, roughly chop them and set aside.
Next, cook the couscous according to the package directions. Meanwhile, add the vinegar, lemon juice, lemon zest, remaining 1/4 cup of oil, a pinch of salt and some fresh ground pepper, to a small bowl and whisk to combine.
When the couscous is ready, drain it into a bowl, (do not rinse it) and immediately pour most of the dressing over it and stir to combine. I like to hold some back, if not serving immediately. The warm couscous will absorb the dressing and thus will have more flavor. Meanwhile, preheat your grill to medium high heat (you can definitely do this inside on a grill pan, if you prefer). Rub the corn with a tablespoon of the oil and sprinkle with some salt and pepper. Grill the corn, turning occasionally, until slightly charred and tender. That should take about 8-10 minutes, then set aside to cool.
Next, brush the cheese with 1 tablespoon of oil and grill for about 4-5 minutes per side. You are looking for a bit of char on each side, then remove from heat to cool.
Cut the kernels off the cob and transfer them the couscous. Next, add the scallions, parsley, basil, mint and walnuts. Cut or tear, bites size pieces of the halloumi and add them to the bowl as well. Finally, add the remaining dressing and toss well to combine, making sure everything is evenly coated. Sprinkle with a bit more chopped mint or basil before serving.
Adding tomatoes is always a nice option and it adds some nice color.
NOTES Halloumi cheese can be found in most natural food stores, Greek markets and some supermarkets. You may find a marinated version and that works well too. If you are using a marinated version, there is no need to add oil before grilling.
Additionally, I have intentionally not added much salt because the halloumi cheese is a bit salty on its own. So, I suggest preparing the whole dish and then tasting for any additional seasoning.
Also, don’t skimp on the fresh herbs, they elevate the flavors immensely. Similarly, don’t be afraid to add more lemon juice or vinegar if it seems a bit dry.
Chicken Thighs, White Beans & Tomatoes
Here is a terrific, week-night meal, that definitely does not disappoint. Additionally, it is also quite suitable as a company worthy meal. So, what’s not to love about a quick, healthy, one pan meal, that honestly, comes together in minutes?! Conveniently, you can also prepare this earlier in the day and pop it in the oven when ready.
INGREDIENTS 2 15.5-ounce cans cannellini beans or any small white bean, rinsed 1 pint grape tomatoes 4 sprigs fresh thyme, plus more for garnish 4 sprigs fresh rosemary, optional 2 garlic cloves, smashed 1/4 tsp. crushed red pepper 2 Tbs. olive oil kosher salt and fresh ground black pepper 8 bone-in, skin-on chicken thighs
This is all you need!
DIRECTIONS Preheat oven to 425º. First, combine the beans, tomatoes, thyme, rosemary, garlic, one tablespoon of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of the pepper. Stir to fully combine and coat the beans and tomatoes. Pour the mixture into a large cast iron skillet or any large baking dish.
Next, pat the chicken dry and then place the pieces on top of the bean mixture, skin-side up. Then, rub the chicken with the remaining tablespoon of oil and season with kosher salt and fresh ground black pepper. Additionally, if you like a bit more of a kick, sprinkle the chicken with a pinch more of the crushed red pepper.
Finally, roast the chicken until it is golden brown and cooked through. That should be approximately 35 to 45 minutes, depending on the size of your chicken thighs. If the top of the chicken doesn’t brown as much as you would like, put them under the broiler for a minute or two, until you get the browning that you like.
NOTES Just an aside, the herbs can be swapped out, depending on what you have on hand. The one staple that I rely on with this recipe is thyme, and rosemary would be my second choice. Even if you don’t have the fresh herbs, still make it without them and I assure you that it will still be delicious. However, with the fresh herbs, it is a bit better.
Salmon Cucumber Cups
If you’re looking for a healthy, tasty and easy appetizer, this should be your new go to recipe. This comes together in minutes and can be served as an actual spread with crackers or as a dip. However, if you’re feeling “fancy” and looking to impress a bit, you could use it in cucumber cups, as shown in the photo above. They make a great presentation, they’re an easy, no mess, finger food and are definitely a healthy, low carb option.
DIRECTIONS Combine all ingredients, mix well and serve with pumpernickel squares, crackers or some nice crunchy crostini.
CUCUMBER CUPS 1-2 English cucumbers Cut the cucumber into 1″ pieces, then, using a melon baller (a 1/2 teaspoon measuring spoon works well too) , scoop out the center of the cucumber to form a ‘cup’ for the salmon. Lightly salt the cucumber cups and turn upside down on a paper towel for 10-15 minutes. Finally, when fully drained, fill the ‘cups’ with the salmon spread, arrange on your platter and serve with a little garnish of dill fronds.
Roasted Tri-Colored Baby Carrots
Whether for your family or for company, this is a terrific choice for a simple and very tasty vegetable. I love the way these carrots look, they couldn’t be easier to prepare. Therefore, I predict that they will quickly become a definite go to, no-fail, staple in your rotation.
INGREDIENTS
1 lb. bag of tricolor carrots, Trader Joe’s is a good source
olive oil
1 Tbs. real maple syrup
fresh thyme sprigs
kosher salt
fresh ground pepper
DIRECTIONS
Preheat oven to 400º
First, peel and trim the carrots. However, if you are lucky enough to find the ones with the green ends on, don’t cut them off. Those ends add some nice visual interest and texture to the dish. Then, place the carrots on a sheet pan, drizzle with the olive oil and the maple syrup. Add the salt, pepper, fresh thyme sprigs and toss all together to fully coat the carrots.
Spread the carrots out to ensure that they have room to roast properly, rather than just steam.
Then, bake for about 30 minutes or until mostly tender and slightly browned. This may be done ahead of serving time. Finally, when ready to finish and serve, transfer the carrots to an oven proof serving dish. Then, return them to the oven for an additional 8- 12 minutes, until fully tender and hot. Lastly, remove them from the oven, sprinkle with some flaky salt and serve.
Easiest Chicken Soup Ever
Remember Gourmet magazine? Well, this is adapted from one of their recipes, way back in 1999! Even after all these years, this is still a favorite in my house.
It is hearty, delicious and pretty darn simple to make. Everything goes into the pot, with only minor chopping and you walk away, for an hour. The brown rice is essential here because its heavy, starchy texture holds up to the hourlong cooking and breaks down a bit to produce a pleasing texture, that adds great body to the soup. Additionally, it doesn’t hurt that the brown rice also has better nutritional value than white rice. Although you might be tempted to use white rice, know that the white rice would break down and become too mushy; not the greatest texture.
Since the bulk of the “work” is deboning the chicken, you could make this even easier by just using chicken breasts. However, I think, if you have the time/patience, the whole chicken imparts much more flavor.
INGREDIENTS
1 large onion, roughly chopped
4 large celery sticks, cut into 1/4″ slices
3-4 medium carrots, cut into 1/4″ slices
1 whole chicken, 3 1/2 -4 lbs.
1 cup long grain brown rice
1/3 to 1/2 cup flat leaf parsley, roughly chopped
1 Tbs. kosher salt
fresh ground pepper, to taste
3-4 quarts of water
DIRECTIONS
First, combine all ingredients in a 6 quart pot. Then, add the water to the pot, bring to a boil. Occasionally skim off any fat or scum, as it comes to the top. Then, reduce the heat, cover and simmer for an hour.
Remove the chicken from the pot. When it’s cool enough to handle, remove the meat, discard the skin and bones. Then, shred the chicken with two forks and return it to the soup. The shredding gives the soup a more pleasing texture than just solid chunks of chicken.
Then, check for seasoning, add more salt and pepper, if needed, add a sprinkling of chopped flat-leaf parsley and serve. This makes quite a bit of soup and worth noting then, that it’s a great to stock the freezer with. Which then comes in handy when you need a quick lunch, a sick day or just a cold day, when a warm bowl of soup soothes the soul.
Celery Soup
Please wipe away any comparisons to that well known canned soup from our childhood days, this could not be more different. Celeriac (also known as celery root) and fresh celery infuse this soup with a very intense and soothing flavor.
Although served hot, I find it delicious cold as well, which makes it a great choice for lunch on a hot summer day. Also noteworthy, this is about as low calorie as you can get, with fewer than 50 calories per serving, yet it is delicious and satisfying, now that is a great combination!
INGREDIENTS
1 large leek, cleaned and roughly chopped
6 celery ribs, preferably with some leafy tops attached, roughly chopped
1 small celery root, (about 1/2 lb.), peeled and diced
4-5 cups chicken stock
fresh ground pepper
1/4 cup chives, chopped
DIRECTIONS
Combine the first four ingredients in a heavy 4 qt. saucepan over medium-high heat. When the mixture comes to a boil, reduce the heat to medium-low. Then, partially cover and simmer until the celery root is completely tender and breaks apart easily. This should take 20-30 minutes, depending on the size of your celery root dice.
Transfer the soup to a food processor, blender or use an immersion blender and process until totally smooth. Personally, I use a NutriBullet and find that it does the best job. It totally breaks down the fibers and emulsifies into a beautiful, thick soup. It does such a good job, that it is hard to believe there is no cream or potatoes for thickening.
Celery is very stringy, so regardless of what device you use, err on the side of more blending to ensure that you have broken down any and all stringy pieces. Return to the saucepan, check for seasonings, reheat and garnish with the chives.
NOTES
I do not add any salt since the celery itself is naturally salty. You may add if you like, but I have found even a small amount of added salt was too much, so just be cautious with it.
Whether you prefer it hot or cold, try it as a worthy alternative for chicken soup when you aren’t feeling well.
Sautéed Cherry Tomatoes
Have an overabundance of cherry tomatoes and need a quick, tasty vegetable? Then you will love this recipe. I hope it will become a staple in your “get it on the table quickly” lineup. Even if some of your tomatoes have started to shrivel, don’t despair, they will still taste delicious! Although it is a quick weeknight veggie, it is also a great choice for company meals and goes well with almost any meat or fish dish.
INGREDIENTS
assortment of heirloom cherries or what you have on hand (half them if they are on the large size)
small drizzle of extra virgin olive oil
kosher salt
fresh ground pepper
fresh flat leaf parsley, chopped
fresh basil, julienned
DIRECTIONS
Preheat skillet on medium heat, add the oil, tomatoes, salt and pepper. Sauté for 2-3 minutes or until tomatoes are blistered. Then, take off the heat and add the herbs, toss to coat, check for seasonings and serve.
That’s it…easy, tasty and healthy. Give it a try and let me know how you like it.
VARIATIONS
Although I prefer the simplicity of the recipe as is, you could certainly add some extras if you wish. Some of the add-ins that I have tried are toasted pine nuts, sliced shallots, a minced garlic clove and/or crumbled cheese. All with great results. However, you don’t have to stop there, get creative and let me know your favorites.
Sautéed Salmon with Leeks and Tomatoes
Lately I have been trying to focus a bit more on healthy meals. Ironically, in the mail last week, was a recipe from a very good friend, who also happens to be an incredibly good cook. She sent me this to try and promised it was not only delicious, but a snap to make and of course quite healthy.
Now, it’s not that I don’t trust her, but I have not been the biggest fan of salmon. Although I do try to have it occasionally because I know it is so good for you. So for you Marty, I made it tonight and you were spot on, I loved it and I highly recommend it. Sometimes you just have to go on good faith and trust that good friends won’t disappoint!
PS, a little update since I first posted it back in 2018, this has definitely become one of my all-time favorite quick, healthy meals.
INGREDIENTS
4 boneless salmon fillets
kosher salt & fresh ground pepper, to taste
1 leek, well trimmed, white part only
1 pint cherry tomatoes
3 Tbs. olive oil
2 Tbs. lemon juice
2-3 Tbs. julienned fresh basil or flat leaf parsley
DIRECTIONS
The salmon should be at room temperature, check for bones (remove with tweezers if you find any) and sprinkle with salt and pepper. After trimming the leek, slice down the middle, submerge in a bowl of water and swish around to rinse away any sand particles. Then, remove from water, pat dry with a towel, slice into thin strips and finely chop. You should have at least 1/3 cup. Slice the cherry tomatoes in half. I prefer to slice them on the diagonal, no particular reason, other than I think they look better on the diagonal.
Heat 2 Tbs. of the oil in a nonstick skillet over moderate heat and add the salmon, skin side up. Cook for 2-3 minutes before turning. Cook on the second side for 2-3 more minutes (depending on how well done you prefer) and then transfer to a warm platter. Add the remaining oil to the skillet, then add the tomatoes, leeks, salt, pepper and lemon juice. Cook for 2-3 minutes, pour the mixture over the salmon, sprinkle with the basil and serve.
This is so quick, easy and tasty. Please give it a try and let me know how you like it.
