Jerk Halibut with Tipsy Tropical Fruit Salad

Posted on July 21, 2016 by Jennifer FIsher

Ahhh, wouldn’t a tropical vacation be wonderful about now?! You won’t actually feel the sand beneath your toes, but my recipe for Jerk Halibut with TipsyTropical Fruit Salad will whisk you away on a transcendental taste adventure thanks to plenty of Caribbean-inspired flavors. You can use any fish you like for blacking with my jerk seasoning blend, but meaty halibut really satisfies and holds up well in a skillet or on the grill. All the spicy heat of jerk is offset by a cool chopped fruit salad that has been macerating in a tasty tequila dressing.

Now, as you may already know, Halibut is not caught in tropical waters. It’s a cold water fish and Sizzlefish.com does a great job with their Alaskan-sourced halibut. But, boy oh boy, how I do love this elegant, steak-like fish that cooks up so light and flaky. Halibut isn’t part of the Paleo Prime fish collection I typically order from Sizzlefish.com (includes a variety of items from Gulf Shrimp to Coho Salmon), but their Halibut is sold in 14 4-ounce pieces that ships flash-frozen on dry ice straight to your door — it would make a nice stash in the freezer!

Making Waves! Jerk Halibut w/ Tipsy Tropical Fruit Salad @sizzlefishfit

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Are you a fish fan? What’s your favorite catch? What’s the last island you’ve visited? Please share in the comments below – XOXO, Jennifer

Jerk Halibut with Tipsy Tropical Fruit Salad

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Take your taste buds on a vacation with this easy 30 minute spicy halibut fish recipe served with a cool tropical fruit salad.

Course: Main Dish

Cuisine: Caribbean

Servings: 4 servings

Ingredients

For Fish

4 4-oz halibut filets
1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup dark brown sugar
1 teaspoon dried red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons avocado oil or other high smoke point oil

for Fruit Salad

1 cup diced mango
1 cup diced pinapple
1/2 cup diced onion, white or red
1 cup diced seeded tomato
1/3 cup green onions, bulbs and tops
1 diced jalapeno pepper
1/4 cup fresh chopped cilantro leaves
1 large diced avocado don't pick one too ripe, just slightly ripe

for dressing

2 tablespoons fresh lime juice
1 ounce silver tequila
1 tablespoon avocado oil or EVOO
1 tablespoon agave nectar
2 teaspoons lime zest
1 teaspoon Sriracha sauce
1/4 teaspoon salt

Instructions

To prepare fish, unwrap and pat dry with paper towels. Leave skin on underside of halibut if attached.
In small bowl, toss together allspice, cinnamon, brown sugar, red pepper, cloves, cumin, salt and black pepper until combined. Add 2 tablespoons of avocado oil and mix until a paste is formed.
Rub paste over all sides of fish. Add remaining 2 tablespoons of avocado oil (or other high smoke point oil) to large skillet and bring to medium-high heat. Add halibut and sear on each side (front and back or all 4 sides if cut think and long) for several minutes each until spices have formed crust and fish is no longer translucent.
Add all ingredients for fruit salad, except avocado, to bowl. Prepare dressing by whisking together all dressing ingredients in small bowl until combined. Pour dressing over fruit salad. Gently stir in avocados.
To serve, place mount of fruit salad on plate and top with halibut. Season with Sriracha or hot sauce if desired.

Pepita-crusted Salmon with Skillet Squash

Posted on May 16, 2016 by Jennifer FIsher

Cast your net beyond nachos, tacos and enchiladas, my Pepita-crusted Salmon with Skillet Squash is a yummy Mexican cuisine inspired meal that is guaranteed to reel in compliments. Even though salmon isn’t found anywhere near the mild oceans and seas of Mexico, this seafood-loving culture enjoys fish from around the world – just like we do here in North America. So, it’s salmon for dinner tonight!

This fish and veggie recipe will be a regular in your weeknight dinner routine, it’s as easy as uno, dos, tres! First, spread with your favorite ranch or creamy dressing (I use Cotija Cilantro Ultra Premium Dressing) atop a salmon filet. Second, top salmon with crushed tortilla chips and roasted pumpkin seeds (pepitas), and then bake for 12 minutes. While fish is cooking in the oven, a quick skillet of squash comes together in minutes for a speedy yet stunning side dish generically called “calabacitas” — I used Mexican-style zucchini but you can easily substitute with your favorite summer squash such as sunburst or crookneck.

This recipe would also work well with a variety of meatier fish types, just swap for your favorite variety. I get my fish from Sizzlefish.com, they only source the best fish and I love how it’s shipped straight to my door, flash-frozen in perfectly portioned, 4-ounce servings. It terms of protein intake for a healthy lifestyle, 4-ounces of most fish and meat proteins gives you 25g (more or less) of protein – which is the optimal amount for your body to process at any one time. So, no guesswork with how much to eat with here, just open the freezer and grab individually-packaged serving from Sizzlefish. I also love the different “collections” of fish I can order (Paleo Prime Plus my favorite with Coho Salmon, Sokeye Salmon, Wild Gulf Shrimp, Atlantic Scallops, Sable Fish, Cod and Haddock).

Through the end of May, take 10% off your order at SizzleFish.com with the discount code FITFORK10 at checkout.

Make waves –> Pepita Salmon with Skillet Squash Recipe & @sizzlefishfit discount code #ad

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What is your favorite type of fish? What did you do this weekend? Please share in the comments below – XOXO, Jennifer

Pepita-crusted Salmon with Skillet Squash i

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Course: Main Dish, Side Dish

Cuisine: Mexican, Southwestern

Servings: 4 servings

Ingredients

cooking spray
4 4 to 5 ounce salmon filets, skin on
1 teaspoon ground black pepper
3 ounces finely crushed tortilla chips
1/3 cup roasted pepitas (pumpkin seeds)
1/2 cup creamy ranch-style dressing with jalapenos or chilis (divided)
1 lbs. Mexican Zucchini (or other summer squash), sliced to ¼” thickness
1 medium red bell pepper, chopped
1 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon ground garlic
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon dried red pepper flakes
1/2 teaspoon salt

Instructions

Preheat oven to 400 degrees F. Line rimmed baking sheet with foil and lightly coat with cooking spray.
Add tortilla chips a zip top bag and crush to a coarse consistency with rolling pin. Add peptias to bag, shake to combine, and pour out mixture onto shallow dish.
Pat salmon filets dry with paper towels, place skin side down and sprinkle top with pepper. Brush each top with approximately 1 tablespoon creamy dressing.
One at a time, pick up the salmon filets and press the coated side down into the tortilla chip mixture until evenly coated. Place the salmon tortilla side up on the baking sheet and sprinkle with additional pepitas, lightly pressing them down, if desired. Discard the unused tortilla chip mixture.
Bake for 12 minutes, until the coating is crisp and fish begins to flake when pressed with a fork.
While fish is baking, add olive oil to large skillet and bring to medium-high heat. Add garlic, squash and bell pepper and sauté, stirring constantly, for approximately 4 minutes or until softened. Stir in cumin, oregano, red pepper flakes and salt, continuing to cook for another 1 minute. Remove from heat and toss with pepitas.
To serve, top salmon with an approximate 1 tablespoon dollop of creamy dressing with a side of the prepared squash.

Surf & Turf Recipes for a Delicious Date Night

Posted on February 13, 2016 by Jennifer FIsher

Ever find it hard to decide between serving seafood or steak when making a romantic dinner or special date night? I say, why deny – the marriage of meaty, mouthwatering steaks with delicate, succulent seafood is a bond that shouldn’t be broken. In fact, I’m pretty sure SURF AND TURF are those three little words your significant other wants to hear on Valentine’s Day. And, maybe “I LOVE YOU” later! Here are a few favorites from my personal recipe collection and from friends at Cooking Light and Texas Beef Council. Pair up one from the beef list and one from the seafood list for a memorable meal your love will LOVE!

FAVORITE STEAK RECIPES FOR DATE NIGHT:

Spice-Crusted Tenderloin Steaks – I don’t know how many times I’ve made this insanely good beef recipe – you just can’t go wrong with tenderloin. Slice up your beef into filet steaks (or ask the butcher) and get grilling. If it’s still cold outside, this simple recipe works well on an indoor grill pan like this one XOXOX.

Pomegranate Steak with Quinoa – The additional of an ancient grain makes this strip steak super well balanced!

Pan-Seared Strip Steak – Smoky, savory and seemingly sinful, this recipe is made with a strip steak which is actually quite lean. I’d be inclined to sprinkle some blue cheese on top for an umami one-two!

Mojo Flat Iron Steak – Flat iron is a very tender cut of beef, slice thin and serve with some grilled shrimp for a tasty tropics-inspired treat!

FAVORITE SEAFOOD RECIPES FOR DATE NIGHT:

Cumin-Dusted Seared Sea Scallops – My simple recipe for scallops is super flavorful and can be made in mere minutes while steaks are resting!

Crab-Stuffed Lobster with Citrus Vinaigrette – I went coastal crazy when I tried this — this easy lobster (and crab!) recipe is so easy and elegant plated as a side dish with the perfect steak.

Sauteed Creole Shrimp – I originally made these quick Cajun-inspired shrimp to toss on a salad but found a few strategically placed atop a steak are spicy magic!

Lemon Grilled Bay Shrimp – Let shrimp soak up flavors in a 10-minute pre grill marinade of lemon juice, garlic and simple spices. I serve with the wedges, it looks so lovely!

3 Words Your Love Wants to Hear #SurfAndTurf Beef & Seafood #recipes @beeflovingtexans @cl_blogger

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So what are your dinner plans for Valentine’s Day? Do you love beef and seafood — are you more surf or more turf when it comes to life? Please share in the comments below — XOXO, Jennifer

Bon Temps! Spicy Creole Shrimp Salad with French Quarter Croutons

Posted on February 9, 2016 by Jennifer FIsher

Well, first of all, happy Mardi Gras – Laissez les bons temps rouler! This day of eating, drinking and overindulging that can take quite a toll so, I’m sharing a healthy salad to help keep you fit and fierce for Fat Tuesday . . . or get you back on track later in the week!

You’re going to love my Spicy Creole Shrimp Salad with French Quarter Croutons, it’s like a healthier version of a Po’ Boy sandwich that exploded with loads of lettuces and farm-fresh veggies. Instead of getting fried in oh-my-gawd grease, the succulent shrimp in this quick and easy recipe get a toss in Creole Seasoning before being lightly sautéed in heart-healthy olive oil.

Forget about bland Creole seasoning from grocery store spice aisle, kick up the taste and cut down on costs by making a big batch at home – in addition, making it from scratch lets you say au revoir to weird chemicals and preservatives and control the amount of heat. Often referred to as Cajun spice, this blend of peppers, paprika, thyme, oregano, garlic and onion powders creates the base of bold flavor on practically everything in my shrimp recipe – BAM!

I also use Instantly Fresh Herbs in my Creole Spice Mix, a generous recipe that makes plenty for the salad, dressing and croutons – store leftovers in an airtight jar for up to a year. Use this Creole Spice Mix in soups and gumbos, rub into catfish and tuna, mix into meatballs, and even sprinkle on grilled fruit – this Cajun food seasoning is crazy-good!

The dressing isn’t loaded in fat either; I used the deliciously creamy Greek yogurt-based Ranch and jazzed it up a bit with Creole spices.

If you are looking for some other Cajun, Creole or otherwise New Orleans-ish, check out this collection of Crescent City inspired recipes from Cooking Light

Bon Temps! Creole Shrimp Salad with French Quarter Croutons #FitFluential #CLblogger #LivingLitehouse

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What are your Mardi Gras plans? What is your favorite Cajun or Creole recipes? Please share in the comments, XOXO — Jennifer

Spicy Creole Shrimp Salad with French Quarter Croutons

Let the good times roll while keeping it light with my New Orleans inspired entree salad featuring spicy sauteed shrimp and crusty French baguette croutons.

Course: Condiment, Salad

Cuisine: American, Creole - Cajun

Ingredients

For Creole Spice

4 tsp salt
4 tsp garlic powder
2 Tbsp paprika
2 tsp ground black pepper
2 tsp onion powder
1 Tbsp dried oregano I used Instantly Fresh brand
1 Tbsp dreied Thyme I used Instantly Fresh brand
1 tsp red pepper flakes more or less to taste

For Shrimp

1 Tbsp olive oil
1 Tbsp Worcestershire sauce
20 jumbo pre-cooked, frozen shrimp with tails on, thawed
1 Tbsp Creole Spice (from this recipe) more or less as preferred

For Salad & Dressing

8 ounces lettuce of choice
1 cup shredded purple cabbage
1/2 cup thinly sliced radish
1 cup slices red and yellow tomatoes
1/2 cup Greek Yogurt or Light Ranch Dressing I used OPA by Litehouse™ Ranch
2 tsp Creole Spice (from this recipe)

For Croutons

8 inch sourdough baguette
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese
1 tsp Creole Spice (from this recipe)

Instructions

To make Creole Spice Mix, place ingredients in small jar with lid. Stir or shake to combine. May be stored in pantry out of direct sunlight for up to one year. Makes approximately ½ cup.
To make shrimp, heat olive oil and Worcestershire sauce in large skillet over medium-high heat. Pat thawed shrimp dry and toss with Creole Spice Mix. Place in hot skillet and sauté for approximately 2 minutes, or until heated through (take care not to over-heat since shrimp are precooked). Remove shrimp from heat to a plate while finishing remainder of dish.
To prepare salad, top lettuce with cabbage, radish and tomatoes on a large platter or individual bowls. For dressing stir, Creole Spice Mix in dressing until incorporated – use more or less depending on preference for spiciness.
For croutons, slice 8-inch length of baguette in half lengthwise. Next, slice each half in half at a long diagonal; place on baking sheet. Brush cut side of bread with olive oil and sprinkle with cheese and Creole Spice Mix. Set under broiler for 60 seconds (keep a vigilant eye) or until top beginning to bubble and brown.
To serve, place shrimp on prepared salad and add one big crouton per person; pass with dressing.

Thai Carrot Crab Noodle Soup + #KeepingFitFun

Posted on January 8, 2016 by Jennifer FIsher

January is National Soup Month, so I’ve been busy making a new pot of healthy, hearty and warming comfort every couple days – I will share everything in a Soup Roundup soon! Meanwhile, I hope you enjoy my latest creation – Thai Carrot Crab Noodle Soup! It’s so delicious and packed with oodles of healthy veggie ingredients along with brown rice noodles. I’ve used crab in the recipe (mainly I was looking for an excuse to eat crab), but shrimp or chicken would make perfectly acceptable and yummy substitutes.

Y’all know with my busy family, work and fitness training schedule, I’m a convenience lover – but keep in mind I stock up on HEALTHY helpers, not your typical sodium, sugar and fat-loaded convenience products. Some of the convenience ingredients I’ve used in the soup recipe to reduce prep time include the Power Blend from Mann’s Vegetables (a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots and kale) and Odowalla 100% Carrot Juice. I also used Better that Bouillon Vegetable Base and the Thai Brown Rice Pad Thai Noodles from Explore Asian (see my past recipes), as I find they taste super and the texture holds up really well!

I’m also sticking to my intention to #KeepFitFun in 2016 with handstand and backbend practice – just like I was some sort of kid!

Looking for another quick and unique carrot soup recipe? Try this Spiced Beet and Carrot Soup from CookingLight.com . . . its a delicious riot of root veggies!

Thai Carrot Crab Noodle Soup + #KeepingFitFun #CLblogger #SoupMonth

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So, what is in your soup pot this week? What are you doing to #KeepFitFun ? Please share in the comments below – XOXO, Jennifer

Thai Carrot Crab Noodle Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Enjoy the exotic taste and oodles of healthy veggies along with brown rice noodles in this easy Thai inspired soup recipe.

Course: Main Dish, Soup

Cuisine: Asian

Servings: 6 servings

Ingredients

2 tbsp olive oil
1/2 cup chopped red onion
1 tbsp minced garlic
1 tbsp minced ginger
2 to 4 tsp Thai red curry paste depending on heat preference
10 oz bag of favorite vegetable slaw without dressing * (or hand prepped equivalent)
16 oz fresh carrot juice
1 15-oz can light coconut milk
6 cups vegetable or seafood broth
2 tbs lime juice
1 tbs fish sauce
8 oz lump crab meat
4 oz dry brown rice noodles
1/4 cup chopped fresh cilantro
Garnish lime wedges

Instructions

Heat olive oil over medium-high in large stock pot. Add red onions and sauté for 2 to 3 minutes until slightly softened.
Add ginger, garlic and curry paste and sauté for 1 to 2 more minutes until fragrant.
Toss in bag of veggie slaw (no dressing!) and stir for 30 seconds to coat with spices.
Add carrot juice, coconut milk, vegetable broth, fish sauce and lime juice to stock pot. Bring to boil and then reduce heat to medium low to simmer for 5 minutes.
Add brown rice noodles and simmer for an additional 15 minutes. Add crab during last 5 minutes of cooking.
Remove from heat and stir in cilantro. To serve, garnish with lime wedges.

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Category Archives: Fish & Seafood

Jerk Halibut with Tipsy Tropical Fruit Salad

Pepita-crusted Salmon with Skillet Squash

Surf & Turf Recipes for a Delicious Date Night

Bon Temps! Spicy Creole Shrimp Salad with French Quarter Croutons

Thai Carrot Crab Noodle Soup + #KeepingFitFun