Fish. Arabian red grouper

 Hello-hello! Many of us know that fish is loaded with lots of important nutrients, such as omega-3 fatty acids, plus it is a low-fat and high-protein food. But let’s speak honestly: do you consume it at least once a week? I bet you often stick to the same preferences, it sounds “easier” to cook “favourite” chicken thighs or simply grill sausages… Maybe because you don’t know how to cook fish properly? or don’t like its smell?
 And for those of you who really like fish, what type do you prefer? Have you ever wonder how do you choose it: is it common salmon or tilapia, or do you buy whatever is sold on the market? Do you always stick to the same recipes or experimenting is your motto?
What are your thoughts, guys?
I like fish, most often I cook salmon, sea bream or sea bass. The easiest way to cook fish is Bake it. You need season fish, arrange it on a baking sheet/dish and bake until it’s done. Sounds easy, but if the cooked fish is too flakey that unfortunately means your overcooked it, and most probably it became dry and tastes not that nice as it should be. Well, it’s not a secret that I overcook fish quite often, especially fillets… I think I need to buy a special thermometer.. because how on earth I should check that fish color turns from translucent to opaque without flaking the fish? If it’s not right, I have to bake (cook) it longer and then flake it again..? So, finally, you will serve ruined-flakey fish instead of a whole piece of fillet. I prefer to cook it a bit longer that it has to be. I desperately need a fish thermometer! Red grouper with citrus slices and fresh herbs
This beautiful fish called ‘grouper’, it was caught in the Arabian Gulf (i.e in the UAE; I like to try everything local and that’s s why I chose it). When I don’t have any new ideas how to cook fish, I stuff it with fresh herbs and beautifully aromatic citrus slices, sprinkle with some extra dried ones plus seasoning and bake; and it turns out always good. If the fish itself is fresh and good, you can’t spoil it, right?
Red grouper

Baked Arabian red grouper

Tip: I have read 140F/60C is a desired internal temperature.
What You’ll Need
2 red grouper fishes
fresh coriander
fresh fennel or dill
some chopped garlic
few lemon slices+juice
few lime slices+juice
1/2 tsp dried fennel
freshly ground pepper
sea salt
EV olive oil
How to Make It
  • Wash, pat dry fish. Arrange on a baking tray.
  • Drizzle with lemon or lime juice, and season inside and out.
  • Stuff with fresh herbs and citrus slices.
  • Sprinkle with dried fennel and extra seasoning.
  • Drizzle with a bit of olive oil.
  • Bake in preheated 360F/180C oven for 15-18 minutes or until it’s cooked.

Enjoy!

Arabian Red grouper

Fish with spiced lentil ragout

 Happy Valentines Day!!! 
I’d like to represent a very delicious main course, that looks elegant and suits perfectly to this special day. A healthy and tasty fish is complemented here by aromatic lentil ragout and fresh fennel shavings. Another secret weapon in this sensational dish is aromatic spices: turmeric and ginger, that really burst the lentils with lots of flavour. And of course don’t forget the final touch – a drizzle of lime juice.
 Simple! Healthy! Sensational!Fish with spiced lentil ragout

Fish with spiced lentil ragout

  • Servings: 2
  • Difficulty: easy
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Ingredients
Fish
2 x 150-200g white fish fillet (I used sea bass)
2 tbsp lime juice
freshly ground sea salt and black pepper
some homemade breadcrumbs and flour, for coating
1 tbsp olive oil or other veg oil, for frying
Lentil ragout
100g dried green/brown or Puy lentils
1 rosemary sprig
water
1.5 tbsp olive oil
1 small red onion, chopped
1 small carrot, cut into fine cubes
1 garlic clove, finely chopped
1 tsp fresh grated ginger
1/2 tsp turmeric powder
1 medium tomato, chopped (without liquid and seeds)
1.5 tbsp tomato puree
zest from 1/2 lime
freshly ground sea salt and black pepper
Garnish
lime juice
lime wedges
fennel shavings
fennel or parsley
Preparation method
  1. Rinse and drain lentils. Put in a saucepan with rosemary, cover with water (do not season) and bring to boil on a medium-high heat. Reduce the heat to low and simmer uncovered for 20 minutes or until lentils are tender. Add extra water if all absorbed, or drain some if there is any left.
  2. Meanwhile, heat oil in a small frying pan, add onion and carrot and saute for 6-7 minutes until soft and golden. Add garlic, ginger, turmeric and saute for a minute more. Stir in chopped tomato and puree. Turn off the heat.
  3. Discard rosemary form lentils. While lentils are still warm season with salt and pepper, then mix in lemon zest and vegetable mixture; give it a good stir.
  4. Drizzle fish with lime juice, season with salt and pepper. Sprinkle skin side with breadcrumbs and flour. Heat oil in a frying pan and fry skin-side down for 2 minutes, then turn and fry for 1-3 minutes more (depends on fish thickness), until golden and cooked.
  5. Arrange lentil ragout on a serving plate, top with fennel and fish fillet, drizzle with lime juice. Garnish with fennel (or parsley) and lime wedges.
Enjoy!

Potato pizza-pie

 One day I decided to make a savory potato pie, but to use potato in the crust instead of filling. I imagined myself a good fluffy pie with a creamy filling of fried mushrooms, onions and something else. When I made and rolled out the dough, I realized that it looks more like a pizza not a pie. 😀 However, the potato crust suit nicely to all these colorful ingredients which I used, including some cooked fish leftovers. Grilled bell pepper and bright spring onion gave an extra kick to this pie. Honestly, I was surprised how good and delicious the pizza-pie turned out. 🙂
Potato pizza-pieI’m co-hosting FF#104 with lovely Hilda@alongthegrapevine (she is so creative and has lots of unusual recipes on her blog); so, I’m inviting everyone to join, we share many delicious food there, and you can chat with other foodbloggers and of course don’t forget to like and say “wow, yummy or just hi”! 😀 Read the guidelines here. Happy cooking! 🙂

Potato pizza-pie with fish, bell pepper and mushrooms

  • Servings: 4-5
  • Difficulty: moderate
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Ingredients

Crust

200g/2 medium potatoes
1 bay leaf
20g butter
1 medium egg
sea salt, to taste
2-3 Tbsp grated parmesan, optional
~150g plain flour
Filling
100-150g cooked fish fillet leftovers (I used sea bream)
a pinch of freshly grated nutmeg, optional
1 meduim red bell pepper, grilled or roasted, sliced
150g mushrooms
1 large red onion
a bunch of spring onion or chives, chopped
100ml double cream or 30-35% fat cream
Other
1 tbsp olive oil+1 tbsp butter, for frying
sea salt, freshly ground white pepper
Method
  1. Clean, peel potatoed, cut into fourths. Put in a pan along with some salt and bay leave, cover with water and boil until ready. Drain. Add butter, season with salt and mash potatoes. Stir in egg. Mix in parmesan, if using. Sift the flour into potato mixture, combine into a soft dough (add some more flour if the dough is too wet).
  2. Grease the baking paper (to suit your baking tray). Roll the dough out on this paper. Put in a freezer for 5-7 minutes (or in a fridge for 15 minutes).
  3. Meanwhile, prepare the filling. Slice mushrooms and onions, fry on a medium-high heat in a mixture of oil and butter (you can do it in a one large frying pan, but don’t mix it-put side by side and fry). Stir 1/3 of the cream into mushrooms, and season to taste. Set aside.
  4. Add some butter into the same pan and chopped spring onion (reserve some for garnish, optional), saute for 2 minutes on a low heat –  you only need to soften the onion.
  5. In a bowl, mix fish with the remaining cream, sautéed spring onion and nutmeg, season to taste.
  6. Sprinkle crust with breadcrumbs. Bake it without filling in a preheated 180C oven for 15 minutes.
  7. Spread onion, fish, mushrooms and pepper slices over the crust. Bake for 15-17 minutes more.
  8. Sprinkle with remaining spring onion (optional). Serve warm.
Enjoy!

I’m also sharing it with Saucy Saturdays, Foodie Friends Friday, Foodie Friday

Herb-marinated salmon

 I love cooking and eating salmon. Roasting salmon is my favourite way to prepare it. Usually I sprinkle it with some sea salt and freshly ground pepper, plus a pinch of dried rosemary or thyme – and salmon goes into the oven. Then a super healthy&tasty dish is ready in short time. A couple of weeks back I bought fresh salmon steaks and decided to roast it again, but that time I prepared a marinade and left it for a half an hour or so to soak up all of the amazing flavours before roasting. I chopped fresh coriander, parsley and mixed it with mustard, and some ground green pepper. Now you can imagine all those wonderful flavours! 🙂 What to say, salmon turned out gorgeous and unbelievably tasty! On the weekend I repeated the recipe but grilled it on a barbecue. It was superb again! Next weekend you will try it, right? 😉Herb-marinated salmon steaks

  What about you, dear readers? how do you cook salmon? and what spices and herbs are you usually using?Roasted herb salmon
UAE is celebrating today its 44th National Day! Happy Birthday to the country, which has become my second home.

Herb-marinated salmon steaks

  • Servings: 2
  • Difficulty: easy
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*You can substitute green peppercorns with white.
Ingredients
2 salmon steaks
Marinade
4 tbsp finely chopped parsley
4 tbsp finely chopped coriander
1 garlic clove, minced or chopped (optional)
2 tsp Dijon mustard (you can also use wholegrain mustard)
1/2 medium lime, juice
1/2 tbsp honey
2 tbsp olive oil
1-1.5 tsp coarse sea salt (or more to taste)
2 tsp whole green peppercorns*
Extra
1 large sliced red capsicum
2 small sliced parboiled potatoes
2 gralic cloves in their skin, optional
Preparation
  1. For the marinade, crush sea salt and green peppercorns. In a bowl combine all ingredients for the marinade.
  2. Put salmon steaks in a shallow plate, pour over marinade and leave to marinade for 30 minutes at room temperature, turning once. You can keep the fish in marinade for longer, but cover the plate with plastic wrap or foil and put in the fridge until ready to roast.
  3. Preheat oven to 190-200C.
  4. Arrange salmon steaks in a baking dish, add sliced capsicum, potatoes and garlic. Roast for 20-25 minutes.
Serve warm. Enjoy!
Herb-marinated roasted salmon with capsicum and potato slices

Cauliflower couscous with shrimps

 When I saw a cauliflower couscous recipe for a first time in a food magazine I didn’t pay much attention to it and dismissed it, and made another pan of creamy cauli soup. 🙂 But when I stumbled upon similar recipes again and again, I decided to give it a chance. 
 I red few recipes to know how to make a cauliflower couscous: the main thing is to pulse cauliflower florets in a food processor to get tiny bits, which reminds couscous grains and then you can mix it up with any your favourite ingredients. Thus, I came up with my own recipe. Even thou, I topped cauli couscous with shrimps, you may omit it and keep totally vegetarian. Whatever you choose, this dish is full of flavour! It’s a good alternative for a regular couscous, and especially for people with gluten sensitivity. Such couscous pairs well with roasted chicken or barbecued meat as well. Cauliflower couscous with shrimps
 And you know what, now it’s my fav way to prepare cauliflower! When I served it for a dinner my husband couldn’t guess what was that – whether pasta or couscous, but he liked it. Because it tasted divine: buttery and aromatic! 🙂

Cauliflower couscous with shrimps

  • Servings: 2
  • Difficulty: easy
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You can also try to add: chopped walnuts or pistachios, raisins, goji berries, chickpeas..
Ingredients 
Cauli’couscous
cauliflower 400g
baby onion 5-7, sliced
1 garlic clove, chopped, optinal
olive oil 1 tbsp+ butter 1 tbsp, for frying
lemon juice 1 tbsp
sea salt, black&white pepper to taste
chopped mint 1 tbsp
chopped parsley 1 tbsp
olives 6-7, stoned
extra virgin olive oil, for dressing
roasted slivered or flaked almonds 2 tbsp
Shrimps
medium shrimps 10 (or more if shrimps are small), cleaned
lemon juice 2 tbsp
1/3-1/2 tsp chilli flakes, optional
1 tsp sweet paprika
freshly ground sea salt and white pepper to taste
olive oil 2 tbsp, for frying
 
Method
  1. Mix up all ingredients for shrimps marinade. Put shrimps in a bowl, pour over marinade. Cover with plastic wrap and keep in a fridge at least for 1 hour.
  2. Wash and roughly cut cauliflower. Using a food processor, blitz cauliflower until breadcrumbs/couscous size.
  3. In a frying pan, heat oil and butter. Add whole baby onions and fry over medium heat until golden. Add cauliflower and garlic if using, fry for 10-15 minutes or until cauliflower is ready. Add lemon juice and season to taste. Stir in chopped herbs and olives.
  4. In a separate pan heat oil and fry shrimps for 2-3 minutes on each side over medium-high heat.
  5. Arrange cauliflower couscous on a large serving plate. Drizzle with olive oil and sprinkle with almonds. Top with shrimps.
Enjoy!

Cauliflower couscous