Crispy Harissa Fish with Lemon Couscous

Ingredients

1 tablespoon harissa
2 (175 g) firm white fish fillets, skin on
1 tablespoon olive oil
store-bought tzatziki and lemon wedges, to serve

Lemon Couscous

2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 cup (200 g) instant couscous
sea salt and cracked black pepper
1-1/2 cups hot chicken stock
100 g baby spinach leaves

Method

  1. To make the lemon couscous, place the rind and juice, couscous, salt and pepper in bowl and mix to combine. Pour over the stock and cover with plastic wrap. Set aside until all the stock has been absorbed and stir through the spinach.
  2. To cook the fish, spread the harissa over the flesh side of the fish.
  3. Heat a non-stick frying pan over medium heat. Add the oil to the pan and the fish, skin-side down, and cook for 4-5 minutes or until the skin is crisp. Turn and cook for 1 minute or until fish is just cooked.
  4. Divide the couscous and fish between serving plates and serve with tzatziki and lemon wedges

Makes 2 servings.

Source: Fast, Fresh, Simple


Today’s Comic

Pumpkin Cheesecake with Brown Butter Pear

Ingredients

8 ounces gingersnap cookies, crushed
2/3 cup plus 2 tablespoons sugar
salt
2 tablespoons unsalted butter, softened
12 ounces cream cheese, softened
1 cup canned pumpkin puree
1/2 teaspoon pure vanilla extract
2 large eggs
1/4 cup all-purpose flour
1/8 teaspoon cinnamon
Pinch of freshly grated nutmeg

Pear

4 tablespoons unsalted butter
3 large, ripe Bartlett pears—peeled, cored and cut into thin wedges
1 teaspoon sugar

Method

  1. Make th cheesecake. Preheat the oven to 350°F.
  2. In a food processor, pulse the gingersnaps with 2 tablespoons of the sugar and a pinch of salt until fine crumbs form. Add the softened butter and process until moistened.
  3. Using your fingers, press the crumbs into the bottom of a buttered 9-inch springform pan in an even layer and brush any crumbs off the side of the pan.
  4. Bake the crust for about 10 minutes, until lightly browned. Let the crust cool slightly, then wrap the bottom of the pan tightly in aluminum foil so it’s watertight. Set the pan in a large, deep skillet or a small roasting pan.
  5. Rinse out the food processor bowl and wipe it dry.
  6. Add the cream cheese, pumpkin puree, vanilla and the remaining 2/3 cup of sugar and process for about 30 seconds, or until smooth. Add the eggs and pulse to blend. Add the flour, cinnamon, nutmeg and 1/2 teaspoon of salt and process for about 30 seconds, or until smooth.
  7. Carefully pour the filling over the crust.
  8. Set the skillet in the oven and carefully pour in enough hot water to reach halfway up the side of the springform pan. Bake the cheesecake for about 55 minutes, until barely jiggly in the center. Carefully transfer the skillet to a rack and let the cheesecake cool.
  9. Remove the foil and refrigerate the cheesecake until firm, at least 4 hours or overnight.
  10. Prepare the pears. In a large skillet, cook the butter over moderately high heat until lightly browned and nutty-smelling, about 3 minutes.
  11. Add the pears and cook, turning once, until softened and lightly browned, about 4 minutes.
  12. Add the sugar and cook, turning once, until the pears are glazed, about 1 minute.
  13. Run a sharp knife around the edge of the cheesecake and remove the springform ring. Cut the pumpkin cheesecake into wedges and serve with the warm pears.

Makes 10 to 12 servings.

Source: Chef Jane Tseng


Today’s Comic

Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce

Ingredients

1/2 cup red quinoa
1 cup water
1/2 cup light sour cream
3 Tbsp light mayonnaise
1 tsp grated lime zest
2 Tbsp fresh lime juice
1 Tbsp butter
1 tsp grated fresh ginger
1 Tbsp minced fresh cilantro
pinch salt
4 (4 oz) fresh wild salmon fillets (about 1-inch thick)
1 lb asparagus

Method

  1. Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
  2. Combine the sour cream, mayonnaise, lime zest, 1 Tbsp of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
  3. Preheat the oven to 375°F (190°C). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the center rack for about 11 to 14 minutes (the salmon will be pink and flake easily with a fork).
  4. While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. The asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes, until tender but crisp.
  5. Toss the asparagus in the butter and the remaining 1 Tbsp of lime juice. Season with additional salt to taste.
  6. Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon.
  7. Drizzle the lime dressing over the salmon and serve immediately.

Makes 4 servings.

Source: Quinoa 365


Today’s Comic

Grilled Chicken with Citrus Salsa

Ingredients

1/4 cup plus 1 tablespoon fresh lime juice
1/4 cup plus 1 tablespoon olive oil
2 jalapeno peppers, 1 thinly sliced, 1 diced
4 boneless chicken breasts, trimmed of fat and skin
salt and freshly ground pepper
2 dashes tequila (optional)
1 navel orange, peeled, sectioned, and cut into 1/4-inch pieces
1 small pink grapefruit, peeled, sectioned, and cut into 1/4-inch pieces
4 scallions, thinly sliced
10 yellow and/or red cherry tomatoes, seeded and diced
grated zests of 1/2 orange and 1/2 lime
1/4 cup chopped fresh cilantro
4 tomatillos, diced (optional)
4 handfuls of mesclun or other mixed greens

Method

  1. In a shallow bowl, combine 1/4 cup each of the lime juice and oil and the jalapeno slices.
  2. Rub chicken with salt and pepper and add to marinade. Add a dash of tequila. Marinate for at least half an hour.
  3. In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
  4. Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through.
  5. Remove from grill and let stand 5 minutes.
  6. Divide the greens among four plates.
  7. Slice the chicken and arrange on top of greens.
  8. Spoon salsa over each salad and serve immediately.

Makes 4 servings.

Source: What to Have for Dinner


Today’s Comic

Mediterranean Sea Bass with Brown Butter Caper Sauce

Ingredients

1/4 cup butter
1 tablespoon vegetable oil
4 fillets Mediterranean sea bass
1/4 cup water
1 tablespoon chopped capers
1 tablespoon grated lemon rind
2 tablespoons lemon juice
2 tablespoons chopped flat leaf parsley

Method

  1. Heat butter and vegetable oil over medium heat in a large skillet. When butter foams, add fillets and cook skin-side down until golden, about 3 minutes. Turn over and cook second side for 2 minutes.
  2. Place fillets, flesh-side up on plate.
  3. The remaining butter in the pan should be a nut brown colour and smell nutty. Lower the heat and whisk in water and mixture should emulsify.
  4. Whisk in capers, lemon rind, lemon juice and parsley. Pour over fish before serving.

Makes 4 servings.

Source: Lucy Waverman


Today’s Comic