24 August 2011

Grilled Honey Lime Tilapia with Turmeric Rice & Mango Salsa

This is my first attempt at making fish fillet whole, normally i make fish fingers. My reluctance with whole fish comes from an episode i had where i choked on one of those little fish bones. When i saw this Recipe i just had to try only difference i didn't flour the fish. 


For the fish and marinade:
2 Tilapia fillets (thawed if frozen)
Juice and zest of 1 lime
1 Tbsp oil
1 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic 
The How:

  1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. 
  2. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours. 
  3. When ready to cook, remove each fish fillet from the marinade.
  4. Heat 2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering.
  5. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).

Mango Salsa Recipe
1 large mangos, diced
1 tomato, diced
1/2 Cucumber, diced
1/2 red onion, diced
1 pepper, seeded and diced (optional)
1 small bunch of cilantro, chopped fine
the juice of 1 lime
1/2 teaspoon salt

The How
Combine all ingredients in a bowl.
Mix well and let set for at least 20 minutes before serving so flavors can combine.

Result: the fish was flaky and tasty with the salsa being crunchy plus sweet and sour :)

23 August 2011

Creamy Chicken Mushroom with Pasta

This Saturday i had the privilege of making some new friends and learning a new recipe. Thank you J for the wonderful recipe quick and very very tasty.  So after a long day i had a craving for this creamy yummy goodness. Here goes:-

1 piece boneless chicken breast, cubed
400g mushroom in brine (200g when drained) rinsed and quartered
1 onion
3 tbsp cooking oil
Salt and pepper flakes to taste
150ml double cream milk (minimum 35% butterfat)
2 handfuls cooked pasta

Makes 2 servings

The How:

Pour the oil into the pan and when hot, add the onions and  fry till golden brown.

Add the chicken cubes and cook till opaque and there are is no pink color and clear juices are running

Add the mushrooms, salt and pepper then stir to mix.

Add all the double cream and stir to mix.
Simmer over low heat until all the double cream is absorbed.
Ready to eat.