Sriracha Eating Tonight? How About Spicy Almond Halibut

Posted on June 14, 2015 by Jennifer FIsher

This post is sponsored by Blue Diamond Almonds.

Hey there, so “Sriracha” eating for dinner today? I hope you’re hungry because I’m sharing a simple healthy snack followed with a hearty halibut recipe – both with a spicy Sriracha spin.

The Sriracha brand of Hot Chili Sauce that lit a billion taste buds on fire.

If you haven’t been part this condiment craze, Sriracha is an Asian sauce made from chili peppers, garlic, sugar, salt and vinegar. It first was produced by hand in the early 1980s and is sold in a signature squirt bottle with green cap and bearing a rooster on the front (so, I’ve always called it Rooster Sauce). In recent years, Sriracha has developed a cult-like following, but I’ve always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s – while you can get it in your local grocery store today (even Walmart, it’s that mainstream), back then we’d have to venture down to the Asian market in Houston to score a couple bottles.

These days, Sriracha is used just about on everything, not just Thai or other Asian food — you’ll find it used on eggs, meats pizzas, pastas and other entrees as well as a bold flavor for popcorn, chips and nuts. In fact, I’ve been enjoying a couple cans of Sriracha Almonds from Blue Diamond – the flavor is intense and spicy, but not so over-the-top that your taste buds can handle the heat.

We love to enjoy Sriracha Almonds from Blue Diamond just as they are or paired with crispy roasted seaweed for a far eastern-inspired snack. Almonds make a sensible snack any time of day, the protein and heart-healthy fats found in this nut are satiating and take away the “hangries” until mealtime.

I love to make halibut for dinner – it’s such a hearty fish and great source of lean protein. However, the mild, sweet flavor of halibut needs a bit of spicing up in my opinion, so I decided to grind up some of the Sriracha Almonds to create a crunchy topping for this baked shrimp recipe. I’ve paired it with black rich (super rich in antioxidants) and edamame beans for a balanced, nutritious meal.

Sriracha Eating Tonight? How about Spicy Almond Halibut @BlueDiamond #Ad

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This is the can you’re looking for in the grocery store!

Are you a Sriracha addict, occasional user, or not so much of a fan?

What’s the craziest thing you’ve used this chili sauce on?

Please share in the comments below. XOXO — Jennifer

Sriracha Almond Halibut

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

2 tablespoons almond meal ½ cup Blue Diamond Sriracha Almonds 2 sheets paper-thin roasted seaweed Sriracha sauce for drizzle

Course: Main Dish

Cuisine: Asian

Servings: 2 servings

Ingredients

2 6-ounce halibut steaks
2 teaspoons olive oil
2 tablespoons almond meal
1/2 cup Sriracha flavored almonds by Blue Diamond Almonds
2 small sheets roasted seaweed snack I used "gimMe" organic brand
1 tablespoon Sriracha sauce for garnish

Instructions

Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
Grind almonds to coarse consistency in food processor.
Pat halibut steaks dry and drizzle with olive oil. Rub tops of fish with 1 tablespoon of almond meal and then top with ground Sriracha almonds, pressing down into flesh.
Bake the fish until opaque in the center, about 8 to 10 minutes, depending on thickness.
Garnish with Sriracha sauce and piece of paper-thin roasted seaweed.
Serve with black rice and edamame beans , if desired.

Fast, Fit Family Valentine Dinners – Mix and Match Menu

Posted on February 12, 2015 by Jennifer FIsher

Has your week of work, working out and kids’ activities been more jam-packed and crazy than a floral shop filled with frantic husbands and boyfriends fighting for the last bouquet? Well, don’t fret that you haven’t made a menu for Valentine’s Day, I’ve got you covered! Check out my ideas for quick-to-make, kid-friendly dinner ideas that provide the quality nutrition you love! I have three ideas each for salads, entrees and desserts — plus a bonus baked heart fries recipe– feel free to mix and match!

SALADS:

Strawberry Spinach Salad – This beautiful berry salad will get any spinach avoider to start eating greens!

Simple Green Salad with Cucumber Cutouts – Dress up a simple green salad with cucumbers punched out in the center with a small heart cookie cutter.

Grapefruit and Hearts of Palm Salad – Fall in love with the sweet-tart zing of this salad from Cooking Light. If you think the kids won’t like the slightly nutty, semi-firm texture of palm hearts (but I think they will), simply swap for another veggie.

ENTREES:

Give Me Amore Pepperponi Pizza

Give Me Some Amore Pizza with Quick Homemade Sauce – The kids will be begging for one more slice of this super-quick, convenience crust pizza that features homemade sauce made quickly in the blender (no simmering required).

Herbed Cod with Vegetables in Papillote – This recipe I made for Litehouse foods sounds like it should be learned in a French culinary school, but it’s really super easy! Just wrap up ingredients in parchment paper and bake for about 15 minutes!

Spice Crusted Tenderloin Steaks – You can’t fail with a filet – and caramelized with spices and grilled to perfection, you will win Valentine’s Day dinner hands down. Oh, and not only is tenderloin super tender (duh), it’s one of the leaner cuts!

DESSERTS:

Strawberry Greek Yogurt Tart – This better-for-you dessert features a grain free crust, creamy filling made with stevia-sweetened Greek yogurt, and lots of lush berries on top.

Chocolate Strawberry Cheesecake Ice Cream Topping – I love this fun idea from friend Emily at the Litehouse Foods blog, she transformed Green yogurt fruit dip into a frozen “bark” to use as garnish on a favorite flavor of ice cream.

Berries with Chocolate Dip – Simple, sensible and a real sanity saver if you haven’t anything planned for dessert

These were a popular recipe from last week — Herb Lover’s Oven Potato Fries

Fast, Fit Family Dinners – Mix and Match Menu for #ValentinesDay #Recipes #Fitfluential

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Tuna Avocado Toast with Tangy Lemon Crema #BeeHealthy

Posted on January 19, 2015 by Jennifer FIsher

It’s a New Year and I’ve made a pledge to continue yet another year of striving to be the best me I can be. I’ll stay on this path (although there are always a few detours) by making nutritious food choices, exercising in some way every day, stepping outside my comfort zone with personal challenges and just being at peace with myself. While I don’t have a lot of resolutions (sounds so shaming), I do have one oath of an epicurean nature to make – never make a rash judgment that prevents a delicious healthy food trend from meeting my mouth.

What delicious healthy food trend, you ask? I’m talking about avocado toast, the creamy and crunchy hookup that has been buzzing all over the Internet. I’ve seen avocado toast in some form or fashion on every social media channel imaginable in the last few months, but I dismissed the toast and topping as not protein-rich enough for my diet (although I don’t mind eating an entire avocado in one sitting – wink, wink).

But then, I had a moment of clarity yesterday while trying to come up with a quick healthy meal from the pantry – what about tuna fish?! I always keep a few cans of tuna from Bumble Bee Seafoods to elevate salads, sandwiches and simple ingredients into yummy and healthy meals. For example, my recipe for Fiesta Tuna Quinoa Salad is still a make-ahead favorite for a whirlwind week as is my Speedy Salad Nicoise.

Tuna is a simple (and frugal) way to add a host of nutrients to your diet, including lean protein, healthy fat, and important vitamins and minerals. I’m a fan of the single-serve, 2.5 ounce pouches of Bumble Bee® Premium Albacore Tuna and Light Tuna because the packages don’t require a can opener, messy draining, or any cooking!

Make Waves, Get Raves – Tuna Avocado Toast w/ Tangy Lemon Crema #recipe #BeeHealthy #CG #Ad

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Tuna, Avocado & Radish Toast with Tangy Lemon Crema

Prep Time

10 mins

Cook Time

2 mins

Total Time

12 mins

Servings: 2 people

Ingredients

4 slices rustic artisan bread your favorite variety
1 tbsp olive oil
2 tsp fresh lemon juice
1 tsp minced garlic
1/2 tsp sea salt
1 2.5 oz pouch tuna, drained I used Bumble Bee Albacore Tuna
1 radish sliced thinly and then quartered
1/4 cup Greek yogurt
2 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp red chile pepper sauce more or less to taste
Pea Shoots for garnish

Instructions

Lightly brush tops of bread with olive oil and set under broiler until lightly brown on top. Remove from oven and set aside.
Cut avocado in half, remove seed and score flesh inside of skin. With a spoon, scoop out one half of the scored avocado and add to bowl with lemon juice, garlic and sea salt. Mash together very well. Add in the other half of scored avocado and mix lightly to combine – this will keep a chunkier texture.
Spread equal portion of avocado mixture on the top of each toast. Top each toast with just a little over ½ ounce of tuna fish and sprinkling of radish slices.
In another small bowl, wish together Greek yogurt, lemon juice, lemon zest and hot pepper sauce until incorporated.
Drizzle lemon crema over tops of toast and garnish with pea shoots.

Off the Hook Flavor! Coho Salmon with Cranberry Jalapeno Compote

Posted on November 2, 2014 by Jennifer FIsher

This post is sponsored by Sizzlefish, I received products to review. However, all opinions, editorial comments and recipes are my own.

Sizzlefish recently sent me an impressive assortment of fish and seafood to incorporate into my November menus — sable fish, salmon, trout, scallops and more. Honestly, I couldn’t decide which fish to fry first (speaking metaphorically, of course), so I pulled the Coho salmon out of the pre-portioned, individually-packaged pile. That’s one thing I appreciated right off the bat, the fact that each serving is single-serve (less waste) and measured out to be exactly 4 ounces (no guesswork). As a connoisseur of all proteins, I know that a 4 ounce serving of beef, chicken or fish protein gives me around 25 grams of protein which is the optimal amount for my body to take on at any one feeding.

For quite some time now, I have made a conscious effort to increase the amount of protein I’m eating and pair that with as much fresh seasonal produces as I care for. However, I haven’t eliminated all grain and starchy carbs from my diet, because after experimenting around with Paleo and such, I really feel like I need some quality carb fuel to keep me where I want to be as an athlete. That being said, the powers of protein have done great things for me including speeding up my recovery time, leaning me out and boosting my brain power (okay, jury still out on that one)! Everyone knows I love beef, that’s no secret – but when it comes to getting enough quality Omega-3 fats, even a Texas rancher would say – go eat some fish! My husband and I eat at least two servings of Omega-3 rich fish per week and you should too! I think you’ll love this fall-seasoned recipe I created this weekend – Coho Salmon with Cranberry and Jalapeno Compote.

Coho Salmon with Cranberry and Jalapeno Compote Recipe (serves 2)

½ cup fresh squeezed orange juice
¾ cup fresh cranberries
1 tablespoon minced jalapeno pepper (omit if you don’t like spicy)
2 tablespoons Jalapeno jelly
2 4-ounce portions of Coho Salmon (might I suggest Sizzlefish?)
½ lime, juiced
Salt and pepper, to taste
1 tablespoon pepita (pumpkin) seeds, optional

Preheat oven to 400 F degrees.
On stovetop, add orange juice, cranberries, jalapenos, and jalapeno jelly to small saucepan. Bring to boil, reduce heat and let simmer, stirring frequently, for approximately 5 -7 minutes until cranberries have popped and cooked down.
Meanwhile, place thawed salmon, skin side down, on rimmed baking sheet and drizzle with lime juice. Season with salt and pepper.
To serve, scoop a generous serving of the cranberry compote atop salmon. Sprinkle with pepita seeds, if desired.

Note – skin may be removed from salmon after cooking, but at least try to eat the darker flesh next to the skin because where A LOT of the good-for-you fats are found.

Off the Hook Flavor! Salmon with Cranberry Jalapeno Compote @sizzlefishfit #sponsored

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Try Sizzlefish for yourself — use discount code TRISIZ for $10 off order!

What is your favorite type of fish?

Superfoodie: Spicy Sesame Salmon on Seared Watermelon

Posted on May 31, 2013 by Jennifer FIsher

I love living life on the “wedge.” I’m crazy like that. Watermelon is one of my favorite fruits. Actually, it’s a vegetable related to cucumbers and squash, but don’t tell that to my kids. Everyone in the family agrees that there’s not much that tastes better in the heat of the summer than a big slice of juicy watermelon – the five of us have no problem polishing off a whole melon in one day! A simple and healthy dessert for picnics and pool parties, watermelon can be enjoyed right off the rind or dressed with a little spicy surprise – check out my recipe for Watermelon with Spicy Salsa that was once featured in Better Homes & Gardens.

Last night I decided to add a little sophisticated spin to watermelon and put it on the dinner plate as something other than just a sweet side. My experimenting has been named Spicy Sesame Salmon on Seared Watermelon and it is super delish, especially topped with my favorite fish – salmon. Hey, that’s two superfoods in the same recipe for maximized nutrition! I served it on a bed of organic red quinoa and broccoli, but you can tweak that to suit your tastes.

Spicy Sesame Salmon on Seared Watermelon Recipe

For Watermelon & Fish:

1 cross section watermelon (1″ thick)
1 tablespoon olive oil
Sea salt
2 wild caught salmon filets, skinned

For Sauce:

¼ cup sweet chili sauce
1 teaspoon Sriracha sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil
2 tablespoons toasted sesame seeds

Cut watermelon into 2 planks approximately 1” thick, 6” long and 3” wide. Add olive oil to skillet and bring heat to medium high. Add watermelon and sear for approximately 2 minutes on each side, or until watermelon flesh is beginning to caramelize. Remove from skillet, season with sea salt and set aside until fish is ready.

Keep heat on and add fish to skillet used for watermelon; leave residual juices and oil in there. Saute for approximately 5 -6 minutes per side until cooked through and fish is lightly browned on the outside, firm and flaky.

In a small bowl, whisk together chile sauce, Sriracha sauce, soy sauce, vinegar, oil and sesame seeds. Pour over fish during last 2 minutes of cooking to glaze salmon and warm up.

To serve, place fish atop seared watermelon plank and spoon extra spicy sesame sauce from pan over the top.*

Serves 2.

More reasons to love watermelon:

Low Calorie: Watermelon is basically free of fat, cholesterol and sodium and has only 80 calories in a 2 cup serving. Plus, with a high water content, along with some fiber, this melon gives you a feeling a fullness that will help curb unhealthy snacking.

Nutrient Rich: An abundance of vitamins and minerals are found in watermelon including Vitamin A (25% DRV), Vitamin B6 (6% DRV), Vitamin C (30% DRV), Thiamine (6% DRV), Magnesium (6% DRV), and Potassium (8% DRV).

Lycopene Leader: Watermelon actually trumps tomatoes when it comes to lycopene, offering up to 20 milligrams in a two-cup serving. Not only does this amazing antioxidant give watermelon its pink-red pigment, it’s an efficient oxygen scavenger that helps to repair cell damage caused from daily living.

Heart Health: Eating six cups of watermelon (not that hard, trust me) increases free arginine which maintains cardiovascular function. Plus, a diet rich in fruits and vegetables, as opposed to a diet filled with bad fats and processed foods has been shown to contribute to longer living.

Hydration: Watermelon is a tasty way to replenish body fluids, plus it is naturally infused with electrolytes. Because watermelon flesh is comprised of 92% water, eating 1 cup of diced watermelon is the equivalent of drinking 7.36 ounces of water. Get super hydrated with my recipe for Watermelon Blueberry Nuun Agua Fresca!

Facts come from the National Watermelon Promotion Board.

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Tag Archives: fish

Sriracha Eating Tonight? How About Spicy Almond Halibut

Fast, Fit Family Valentine Dinners – Mix and Match Menu

Tuna Avocado Toast with Tangy Lemon Crema #BeeHealthy

Off the Hook Flavor! Coho Salmon with Cranberry Jalapeno Compote

Superfoodie: Spicy Sesame Salmon on Seared Watermelon