Roasted Cod with Mushrooms, Leeks, Fennel & Frekkeh

I’m pretty much a creature of habit when it comes to our weekly grocery shopping, but you already knew that because I’ve said that before. So I’ll continue. I usually pick up some fish that’s on sale, fresh veggies & some kind of grain from the whole grain aisle. I recently found frekkeh (pronounced freak-uh) which is really young wheat (sorry not gluten-free) that to me has a texture (when cooked) somewhere between rice & quinoa. I took a stab at making some with some of my regular ingredients in the rotation: cod, veggies & chimichurri sauce.

It turned out to be pretty delicious, plus you can eat it all in a bowl &  it’s a pretty complete meal. We’ll definitely be having more frekkeh in the future.

Have you tried frekkeh? What do you make yours with?

Harissa & Honey Glazed Broiled Salmon

There’s a sushi place up the street from my house that has salMONDAYS. As in they have a salmon promotion on Mondays. (I know today is Thursday by the way.) For the most part salmon (or some kind of fish) is on ‘special’ at our house on Mondays too mainly because we go grocery shopping on Sunday & if we buy fish we either make it the same day or on Monday.

This week I broiled the salmon (like I did here) but spiced things up with some honey & harissa half way through the cooking process. If you like salmon & a little bit of spice this one is for you!

Aunt Rosemary's Super Easy Salmon

 Every Christmas Eve, my Aunt Rosemary makes a giant piece of salmon as part of the “seven fishes” at my grandparents house.  It comes out perfect every time. So while grocery shopping for dinner with my mother-in-law about a month ago we had to call Aunt Rosemary to find out how she makes her famous salmon.  She laughed when I called & you may too when you find out how easy this non-recipe recipe is. I like to think of it more of a “method” than a recipe.

Essentially you take the piece of salmon, stick it in an oven safe baking dish or in my case - the brownie pan.  I drizzle mine with a a little olive oil but you can leave yours naked for the true “Aunt Rosemary Method”.  Then you broil it (on low) for about 10-15 minutes. I’d check it after 10 minutes so that you don’t over cook it. Serve it with salt, pepper & lemon wedges on the side so that your guests can season as they like & that is it!

Bonefish Grill's Chimichurri Sauce

Do you ever sit in aw of the world that is Google? I was looking to see if I could find a recipe like Bonefish Grill's Chimichurri Sauce. So I Googled it. I not only found a recipe - I found Bonefish Grill's official chimichurri recipe on the Bonefish Grill blog. I quickly found myself wishing for other things because that one was way too easy.

If there was one sauce/dressing that works on everything from  grilled warm fish to cold crisp salads - this is the one.  After making this you'll find yourself wishing for something else too. I started the week spooning this delicious sauce over some grilled salmon, next I tossed it with some mixed greens & tomatoes for a quick fresh salad, but I didn't stop there. Check in later this week to see what I served with this garlicky, South American fresh herb sauce.

Ingredients (via Bonefish Grill)

• 8 cloves garlic, minced
• 1 tsp. plus Kosher Salt
• 1 tsp. oregano, dry leaves
• 1 tsp. black pepper, ground
• 1 tsp. red pepper flakes
• Finely grated lemon zest from 3 lemons
• 4 oz. fresh lemon juice
• 1 bunch flat leaf (Italian) parsley
• 1 cup olive oil

Make it!

1. Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.
2. Add Italian parsley and pulse chop until parsley is 1/8 inch in size.
3. Add the olive oil and blend in quickly. (Do not over blend, you want it to be a little chunky)
4. Allow the sauce to marinate for 30 minutes before serving. Store it in a glass dressing bottle like I did here , refrigerate it & use it all week!

Simple Herb-Roasted Tilapia

Summer nights call for light but satisfying dinners.  I like to try to cook  and eat as much fish as I can, especially in the summer. Maybe it's a mental thing but it doesn't leave me feeling sleepy or overly stuffed after I eat it - but completely satisfied.  You can make this recipe on the grill or bake it in your oven. You can prepare it early and cook (and eat) it later.

Salmon & Melting Cherry Tomatoes

So I like fish & I'm trying to get Chris to like it as much as I do. This recipe from the Barefoot Contessa's Foolproof Cookbook for salmon & melting cherry tomatoes is a keeper. The fish comes out moist & the tomato topping is addictively tangy & sweet.  Even if you don't like fish I would recommend making this tangy tomato topping with some chicken or even add to some plain pasta or quinoa.

Click through for this truly foolproof salmon recipe.

Blackened Fish + Green Bean Quinoa

After a super decadent Fourth of July bbq at  Brian & Dulcie's house [read: there was lobster... enough said] I felt it was fitting to post about a decadent, yet simple way to make fish.  Make it blackened.  Basically you take a filet of fish dip in melted butter, coat it in spices & cook it on each side until it's cooked through & is white & flakey.  I went off this recipe using pollock & served green beans mixed with quinoa, fresh mint & basil for a simple yet filling meal.