Blackened Mahi Mahi and Mango Salsa w/ Long Grain and Wild Rice and Sliced Carrots

March 13, 2014 at 5:25 PM | Posted in carrots, fish, Uncle Ben's Rice, Zatarain's | Leave a comment
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Today’s Menu: Blackened Mahi Mahi and Mango Salsa w/ Long Grain and Wild Rice and Sliced Carrots

 

 

Blackened Mahi Mahi Mango Salsa 001

Back down to 14 degrees this morning with a cold breeze. They say back up to the 50’s tomorrow, I guess we’ll wait and see. My Dad is still in the Hospital, he’s really weak. They’ll be moving him to rehab sometime today though. They told us he’ll be there for a at least a weak, to build his strength back up. Hope to see him home soon! Mom had dinner with Dad tonight so it was dinner for one tonight. I prepared a Blackened Mahi Mahi and Mango Salsa w/ Long Grain and Wild Rice and Sliced Carrots.

 

 

 
I had bought a huge Mahi Mahi Fillet at Kroger a while back and had cut it into 4 smaller fillets and froze them. I laid one of the fillets out in the fridge to thaw overnight. To prepare it I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillet with the Butter and then rubbed the fillet with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated, on medium heat, I added my Mahi Mahi Fillet. Cooked it about 4 minutes per side, and it was ready for the table! It’s just so good, hard to describe! Moist and bursting with flavor. The Zatarain’s Seasonings are perfect for any Fish.

 

 

 
Mahi Mahi always seems to go good with fruits like Mano and Pineapple so I also prepared a Mango salsa to top it with. To prepare it I heated 2 tablespoons of Extra Virgin Olive Oil in a skillet over medium heat. Then stirred in 1 1/2 tablespoons of Splenda Brown Sugar; and cooked it until the Sugar dissolves, about 1 minute or so. I then added a bag of Dole Chef Cuts Mango and Pineapple, Cilantro, and Red Wine. Simmered that until hot, about 3-5 minutes. transferred to a bowl when done. A perfect Salsa to go with Mahi Mahi.

 

 

 
Then for 1 side dish I prepared a bag of Uncle Ben’s Long Grain and Wild Ready Rice, just microwave and serve. Then I heated up a small can of Sliced carrots along with a slice of Klosterman Wheat Bread. Then for dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

UNCLE BEN’S® READY RICE® Long Grain & WildUncle Ben's Long-Grain-Wild

The rice that’s always ready to enjoy. Now, you can have our original delicious Long Grain & Wild Rice recipe with 23 herbs and seasonings in just 90 seconds. This microwaveable pouch also eliminates prep and cleanup. UNCLE BEN’S®. ‘Perfect Every Time’®.

Nutritional Claims & Product Benefits:

Good Source of Folic Acid
Good source of iron
0 g Trans Fats & No Saturated Fat
COOKING INSTRUCTIONS
Squeeze pouch to separate rice.
Tear to vent.
Heat on HIGH for 90 seconds.
Cooking time for 2 pouches – 2 ½ minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion.

In the Skillet
Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet. Add 2 Tbsp. of water and heat.
Stir rice occasionally until heated thoroughly.
Serve immediately.
Nutrition Facts
Serving Size 1 cup (125 g)
Per Serving % Daily Value*
Calories 190

Calories from Fat 18

Total Fat 2.0g 3%

Saturated Fat 0.0g 0%

Cholesterol 0mg 0%

Sodium 630mg 26%

Carbohydrates 39.0g 13%

Dietary Fiber 2.0g 8%

Sugars 1.0g

Protein 5.0g

 

 

http://www.unclebens.com/Products/Ready-Rice/Uncle-Ben-s-reg;-Long-Grain-Wild#.UhpZ6hvOk20

Tilapia Sandwich w/ Baked Seasoned Crinkle Fries

March 17, 2012 at 6:01 PM | Posted in diabetes, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, Ore - Ida, tilapia | 2 Comments
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Today’s Menu: Tilapia Sandwich w/ Baked Crinkle Fries

If you want a flat-out delicious Fish recipe look no further! I made the recipe with Tilapia but it would go great with Mahi Mahi, Sea Bass, or about any Fish. It made one of the most delicious Fish Sandwiches I ever had. I seen this recipe earlier this morning from the Neely’s on the Food Network and it looked too good not have asap! So I laid out two Tilapia Fillets and I was set. I preheated the oven to 450 degrees F. Then placed a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

First you dredge the fillets in a Melted Butter, Dijon Mustard, and Chopped Dill. Then you combine some Panko Bread Crumbs, Cayenne and some Sea Salt and Pepper and dredge the fillets through this making sure the fillets are completely coated. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes. Assemble the sandwich by slathering the Bread with Tartar Sauce, topping with the breaded fish fillet and adding you toppings. I left my version of the recipe below with a web link to the original one on the Food Network. As a side I had Baked Ore Ida Seasoned Crinkle Fries. For a dessert/snack later a serving of Ruffle’s Reduced Potato Chips and Simply Kraft Sour Cream Ranch Dip.

Tilapia Sandwich

Ingredients

Nonstick spray
2 tablespoons melted butter (I Can’t Believe It’s Not Butter)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 cup panko breadcrumbs
1 to 2 teaspoons cayenne pepper
Kosher salt and freshly cracked black pepper
Two 6-ounce tilapia fillets
Two Healthy Life Whole Grain Buns or Healthy Life Whole Grain Bread
Iceberg lettuce, Sliced Tomatoes (Optional)
Heinz Premium Tarter Sauce

Directions

Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.

Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.

Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.

* Recipe was based on a recipe from The Neely’s on the Food Network *

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/tilapia-sandwich-recipe/index.html

Mahi Mahi w/ Au Gratin Potatoes, Brown Rice, and…

November 10, 2011 at 6:01 PM | Posted in baking, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, low calorie, low carb | Leave a comment
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Today’s Menu: Mahi Mahi w/ Au Gratin Potatoes, Brown Rice, and Whole Grain Bread

I used the seasoning/marinade I used the other night for my Fish Tacos on my Mahi Mahi tonight. I’ll leave the recipe at the end of the post. This seasoning works really well with the Mahi Mahi also. After brushing both sides of the fillet with the seasoning I let it marinate for about 30 minutes before frying. Seasoned both sides of the fillet with Sea Salt and Ground Black Pepper. I used a half a tablespoon of Extra Virgin Olive Oil for frying and fried each side about 3 minutes per side. The fillets came out perfect! Flaky and moist with a whole lot of great flavor.

As sides I had Idahoan Au Gratin Potatoes, which have become my new favorite, Uncle Ben’s Whole Grain Brown Rice, and Healthy Life Whole Grain Bread. For dessert later Jello Sugar Free Chocolate Pudding topped with a tablespoon of Cool Whip Free.

Fish Seasoning

Ingredients:

1 Teaspoon Chili Powder
1/2 Teaspoon Smoked Cumin
1/4 Teaspoon Cayenne Pepper
1 Teaspoon of Cilantro Flakes
Extra Virgin Olive Oil
1 Lime

Directions:
1) Prepare the fish. Mix the Chili Powder, Smoked Cumin, Cayenne Pepper, Cilantro, 1 tablespoon Olive Oil and the juice of 1 Lime in a small bowl. Arrange the fish fillets in a glass baking dish or plate. Brush fillets on both sides with spice mixture and season with Salt and Pepper. Let marinate at room temperature for 30 minutes.

Tilapia Tacos!

November 6, 2011 at 5:53 PM | Posted in diabetes, diabetes friendly, fish, Food, low calorie, low carb, tacos | 7 Comments
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Today’s Menu: Tilapia Tacos

I wanted Fish tacos so I found a couple of recipes on line and combined the two and they came out perfect. I used some of the delicious Tilapia that I have been buying from Walmart. The seasoning is perfect for Fish with a little bit of a kick but not overpowering. For the Salsa I used my favorite it’s a Kroger Store Brand Naturally Preferred Black Bean and Corn Organic Salsa. I also used  Murray’s Maple Smoked White Cheddar Cheese. If you’ve never tried Murray’s Cheese, and it’s available in your area, give it try. They have a wide variety and always great tasting. Anyway I assembled all the ingredients on to my Stand Up Tacos and enjoyed 2 very delicious Tacos! The recipe will make 4 tacos, I only made 2 Tacos and save the other piece of Fish for lunch tomorrow. I left the recipe below.

Tilapia Fish Tacos
Makes 4 tacos

Ingredients:

1 Teaspoon Chili Powder
1/2 Teaspoon Smoked Cumin
1/4 Teaspoon Cayenne Pepper
1 Teaspoon of Cilantro Flakes
Extra Virgin Olive Oil
1 Lime
2 6-Ounce Tilapia fillets (or Mahi Mahi or Haddock would work well)
Sea Salt and Ground Black Pepper to taste
4 Old El Paso Stand ‘N Stuff Taco Shells or use a Soft Taco‘s

For toppings:
I used Mezzetta Deli Sliced Tamed Jalapeno Peppers, Mixed Salad from a Salad Bag, Murray’s Maple Smoked White Cheddar, Naturally Preferred Black Bean and Corn Organic Salsa (Kroger Brand)

Directions:
1) Prepare the fish. Mix the Chili Powder, Smoked Cumin, Cayenne Pepper, Cilantro, 1 tablespoon Olive Oil and the juice of 1 Lime in a small bowl. Arrange the fish fillets in a glass baking dish or plate. Brush fillets on both sides with spice mixture and season with Salt and Pepper. Let marinate at room temperature for 30 minutes.

2) Heat a large nonstick skillet over a medium heat and add 1 tablespoon of Olive Oil. Sauté the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite-sized chunks with a fork.

3) Assemble the tacos. Divide fish among four tortillas and add your favorite toppings and Enjoy!

Broiled Mahi Mahi w/ Long Grain and Wild Rice, Mango/Pineapple Salsa , and..

August 19, 2011 at 5:24 PM | Posted in baking, dessert, diabetes, diabetes friendly, fish, Food, fruits, Healthy Life Whole Grain Breads, low calorie, low carb, salsa | 4 Comments
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Today’s Menu: Broiled Mahi Mahi w/   Long Grain and Wild Rice,  Mango/Pineapple Salsa, Cut Green Beans, and Whole Grain Bread

What a dinner! I bought a huge Mahi Mahi fillet and cut it into three fillets for myself and my Mom and Dad. I seasoned the fillets with Sea Salt and Pepper and drizzled them with Extra Virgin Olive Oil. I broiled the fillets for 5 minutes per side. They turned out perfect! I used Uncle Ben’s Long Grain and Wild Rice. At the end of the post I’ll leave the Mango/Pineapple Salsa recipe and instructions. A really easy and tasty recipe that goes great with Seafood or Pork recipes. The Green Beans were leftover from last night’s dinner and I also had Healthy life Whole Grain Bread. Dessert later tonight a cup of Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

 

Mango/Pineapple Salsa

 

Ingredients:
2 Cups Chunked or diced Mango. I used Dole Mango Chunks
1 Cup Pineapple diced
Juice of a 1/4 Lime, Use a fresh Lime if you can if not Lime Juice will work
2 Tbsp Finely Chopped Cilantro
Salt, to taste

* Combine all ingredients in a bowl and refrigerate for 1 hour before serving
* This goes good over a Sugar Free Angel Food Cake also.

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