itom37
Member
Anyone else like to cook? I find it a fun and relaxing break from the grind of the day. Post any recipes you've come up with here and maybe someone else will give them a shot.
Thai Mango Mahi-Mahi Soup:
Simmer 1 can of lite coconut milk with two (more or less, as you like) diced red chilis, a few fresh basil leaves (chopped), two teaspoons oyster sauce, 4-6 ounces mahi mahi (bite sized cubes), 1 mango (in bite sized cubes). Fish should be cooked about 5 minutes after soup is bubbling. Add pepper to taste.
I made this tonight. It was pretty tasty.
Crispy Salmon Salad:
Coat salmon skin in olive oil. Coat, heavily, with whatever dry italian herbs you like (oregano, basil, parsley, etc.). Salt and pepper both sides. Cook for 3-4 minutes, skin side down, on med-hi skillet. Make sure pan is hot when you put the fish on. Finish in a broiler (another 3-4 minutes).
Dressing: olive oil, italian herbs, minced garlic, chopped fresh basil, lemon zest, salt and pepper. Pour this over a bed of whatever greens you like, I used baby spinach. Proportions aren't too important for the dressing... just don't over-dilute (too much olive oil) or use way too much garlic.
Put the fish on the bed of greens. Squirt some lemon juice over the whole thing, then grate some fresh parmesan (not that powdery stuff!) on the fish and salad.
Incredibly good.
Thai Mango Mahi-Mahi Soup:
Simmer 1 can of lite coconut milk with two (more or less, as you like) diced red chilis, a few fresh basil leaves (chopped), two teaspoons oyster sauce, 4-6 ounces mahi mahi (bite sized cubes), 1 mango (in bite sized cubes). Fish should be cooked about 5 minutes after soup is bubbling. Add pepper to taste.
I made this tonight. It was pretty tasty.
Crispy Salmon Salad:
Coat salmon skin in olive oil. Coat, heavily, with whatever dry italian herbs you like (oregano, basil, parsley, etc.). Salt and pepper both sides. Cook for 3-4 minutes, skin side down, on med-hi skillet. Make sure pan is hot when you put the fish on. Finish in a broiler (another 3-4 minutes).
Dressing: olive oil, italian herbs, minced garlic, chopped fresh basil, lemon zest, salt and pepper. Pour this over a bed of whatever greens you like, I used baby spinach. Proportions aren't too important for the dressing... just don't over-dilute (too much olive oil) or use way too much garlic.
Put the fish on the bed of greens. Squirt some lemon juice over the whole thing, then grate some fresh parmesan (not that powdery stuff!) on the fish and salad.
Incredibly good.
