Baked Dijon Arctic Char

We went to the local fish market and bought some Arctic Char. The owner of the market was nice enough to share her favorite Char recipe with us. While you probably can't buy Char, you could use this recipe on other mild fish such as halibut.

2 lbs Char fillet
2 T olive oil
2 t lemon juice
2 t Dijon mustard
2 garlic cloves, minced
1 t basil

Arrange Char fillets in a baking dish. Whisk all other ingredients together and spread over fish. Marinade in the refrigerator for one hour. Remove from the refrigerator an let stand at room temperature for 30 minutes. Preheat oven to 400 degrees.

Wrap in foil and bake for 10 - 15 minutes, depending on thickness of the fillets, or until the fish flakes with a fork.

Serves 4

Crusted Tuna with Soy Ginger Sauce

We found some fresh tuna and made this dish. YUM We loved the sauce and Dad cooked the tuna perfectly. This is really fast to make and you will love it.

4 T. Toasted Sesame Seeds
4 Tuna steaks

Olive oil

Sauce:
2 T fresh ginger, minced
2 T unsalted butter, melted
1/4 cup dry white wine (I didn't have so I used a little rice vinegar and water)
1/4 cup soy suace
1 T chile garlic sauce
1 T molasses (didn't have so I increased the brown sugar)
1 T brown sugar
1/2 t. dry mustard

Finish with:
1/3 cup scallions, thinly sliced
1 T fresh lime juice (I only had lemon)

Preheat grill to medium high. Brush both sides of tuna with olive oil, then press seeds into tuna. Grill fish 2 minutes on each side, remove and let rest 5 minutes. You may need to adjust cooking time based on thickness.

Saute ginger for the sauce in butter in a small skillet over medium heat until soft, 1 minute. Deglaze with wine, simmer until reduced by half, then stir in soy sauce, chile garlic sauce, molasses, sugar and dry mustard. Simmer 2 - 3 minutes.

Drizzle sauce over tuna, then finish with scallions and lime juice.

soy glazed salmon

Here's Roxy's salmon recipe that goes great with the coconut rice.
Serves 4
2 pounds salmon fillet ~ whole or cut into serving sizes
Soy-Ginger Glaze
2 T vege oil
2 T soy sauce
3 T chardonnay, bourbon or whiskey
2 t fresh ginger, minced
2 T brown sugar
fresh ground pepper & salt to taste
1 T lemon juice, reserved
In a medium bowl, combine all ingredients except salmon and lemon juice, and blend thoroughly. Set aside.
Brush salmon with soy ginger glaze. Season with s&p. Place on BBQ for approx. 8 - 10 minutes.
Transfer remaining glaze to sauce pan and gently simmer over medium heat until reduced by half

Coconut Ginger Rice

Roxy and I turned out a fantastic dinner last night. Roxy's salmon was great and this rice was delicious. Here is the original recipe and how I changed it due to what I had on hand. YUM

Coconut Ginger Rice

2 T vegetable oil (I used coconut oil, which is very healthy)
4 cloves garlic, chopped
2 T fresh ginger, peeled and chopped
1 Serrano chili, thinly sliced (I used 1 T chili garlic sauce)
2 cups uncooked long grain white rice, rinced well (sub. brown rice for more fiber)
1 cup coconut milk (I used low fat)
2 cups water
1 t salt
4 green onions, thinly sliced (I used 2 T red onions)
2-3 T cilantro, stemmed and coarsly chopped

1. Heat oil in pan over medium heat. Add garlic, ginger chili and onion. Stir 1-2 minutes until soft.
2. Add rice, continue cooking until you can smell the grain. Add water, coconut milk and salt. Bring to a boil. Reduce to low and cover until rice is tender and the liquid is fully absorbed, about 30 minutes.
3. Remove from heat and stir in the cilantro.
4. Marie's trick ~ cover with a clean tea towel and return the lid tightly to absorb any steam.
5. Serve when ready, will hold for 20 minutes, or so.

White Gazpacho

I love cold soup, especially my gazpacho served in avocado shells. Here is a different version of gazpacho. This recipe comes from Cahoots Cookbook by Lisa Jones & Jim Subject. Let me know if you like it.
Betz


White Gazpacho

Serves 6 - 8

3 cucumbers (I use English, peeled)
4 tomatoes, chopped
1/2 cup green onions, thinly sliced
1/2 cup fresh parsley, chopped
3 cloves garlic, finely chopped
1 cup plain yogurt
2 cups low fat sour cream
1 cup chicken broth
3 Tablespoons red wine vinegar
juice of 1 lemon
1 1/2 teaspoons salt
1 teaspoon ground white pepper
1 cup sunflower seeds, toasted and salted for garnish

Dice one of the cucumbers and add to a bowl along with the chopped tomatoes, green onions, parsley and garlic.

Cut the remaining 2 cucumbers into one inch cubes

In the food processor or blender, add one half of the cucumber pieces and puree with the sour cream until smooth. Add to the bowl of vegetables. Repeat this step with the ofther half of the cucumber pieces and the yogurt. Add to the bowl of vegetables.

Add the chicken broth, red wine vinegar, lemon juice, salt and white pepper. Stit well and chill for at least 2 hours.

To serve, top with sunflower seeds.