I have this Caribbean chicken recipe that I adore. It is so good. Because it is so good I wanted to make a fish version of it. This recipe was almost identical but the cooking time. It took a lot less time to cook since the fish only needs about 10 minutes, and the caramelization and marinate step was also skipped.

I am going to be making this recipe much more often, so easy and delicious. I think I will be trying it next with shrimp. We haven’t had shrimp in months so I think I might get some jumbo size shrimp and try it.

On another note, I am so aggravated right now…. For those that don’t know, my house flooded 8/21. Today 10/2 and my house still sits there with no work being done. The insurance company is going back and forth with my construction people because essentially they don’t want to pay for certain things, so annoying. On the meantime we are in a crapy 2 bedroom apartment that costs $3600 per month but that they are willing to pay no problem.

They pretty much don’t care how long they are taking going back and forth wasting rent money but they don’t want to pay for essential items that need to be repaired at my house. What a nightmare I tell  you. I didn’t think this was going to be such an issue.

Anyhow, I promised you the recipe last night but I was way to tired after school. So here it is first thing, I hope you get to make this Caribbean fish. It is super easy, delicious and still healthy.

Enjoy!

Caribbean fish

Miryam's original recipe

Yield: 8 servings

Total Time: 25 minutes

Ingredients:

• 2 1/2 lbs Mahi Mahi, diced, or any firm fish
• 2 large tomatoes, sliced into big chunks
• 2 large organic red bell peppers, cut into large chunks
• 2 large onions, cut into large chunks
• 4-6 garlic cloves, chopped
• 1/2 cup Worcestershire sauce
• 1/3 cup balsamic vinegar
• 1/2 cup fresh parsley, chopped
• 1 tsp celtic salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 2 Tbsp olive oil
• 1/2 cup organic ketchup
• 1/2 cup water

Directions:

In a large heavy pot, heat the olive oil over medium to high heat. Add all the ingredients except the fish.

Bring the mixture to a rapid boil, then lower the flame a bit and let it cook for 15 minutes to reduce the sauce and cook the veggies. You may have to stir once or twice. Add the fish and cook further for 10 minutes until the fish is fully cooked. Don't stir too much of the fish will break. Turn heat off when fish is cooked through and serve over brown rice.

The post Caribbean fish appeared first on Eat Good 4 Life.

I have been cooking curries for as long as I can remember. I cook Indian and Thai at least twice a week so I buy spices by the pound, literally.

They will last me a long time, well sort of, some longer than others but for the most part, I always buy in bulk. I have just gotten some mason jars and started storing in them in my kitchen cabinets. I used to have where I used to have them all scattered in plastic bags. Not anymore. This method works better for me now.

Anyhow, this fish curry can be made with any other protein of your choice. Tofu, for a vegetarian variation would be great and chicken would also work excellent if you are not a fish or tofu fan. I try to switch things around between non GMO and organic tofu and fish. Sometimes I will use chicken but I am not much of a meal or poultry eater. I tend to cook these sometimes for my family and kids so that they don’t feel deprived, but for the most part, once or twice a month is enough for us.

I recommend getting the spices at any local Indian or Asian market you may have around. That is if you do. It is that I have seen such spices at regular grocery stores where they sell them for 10 times more and a lot less of the amount. It makes me so mad.

This is a recipe that I make often. It is very versatile and super quick to put together. You can serve it with brown rice or quinoa, either one is great. You can also add some nan bread if you like. I have done in the past and it is also very good.

I hope you like this recipe.

Enjoy!

You can make the same dish using a different type of protein. I have made the same thing before using Tofu and organic chicken. You can also serve it with some nan bread, which is particularly yummy with the sauce, instead of brown rice or quinoa.

Super quick fish curry

Miryam's original recipe

Yield: 4-5 servings

Total Time: 20 minutes max!

Ingredients:

• 1 14 oz can coconut cream, you can also use coconut milk
• 2 lbs Mahi Mahi, cut into cubes
• 1 onion, chopped
• 1 tbsp Thai curry paste
• 1 tsp ground turmeric
• 2 tsps ground curry powder
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp Celtic salt
• 1/4 cup fresh cilantro, chopped
• 2 1/2 cups brown rice to serve

Directions:

In a large saute pan, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the Thai paste, tomato paste, salt and spices. Mix through.

Add the coconut cream and stir. Add the chopped Mahi Mahi and cooked uncovered until the fish is cooked through, about 6-8 minutes. Stir the curry a couple of times in between.

Garnish with cilantro leaves and serve over brown rice.

Nutrition facts calculated based on the recipe giving 5 servings.

The post Super quick Fish curry appeared first on Eat Good 4 Life.

Today I could not think what to make for lunch. I actually wanted something quick and refreshing so since I had some fish sitting around and some greens I figured I put them together and make some fish tacos.

By the way I think this is one of the first savory dishes I made in a long time as all my previous posts are sweets…oh well!! You know my sweet tooth right?

The best part about this tacos was definitely the sauce. I love garlic, and tons of it, as well as cilantro. The sauce is what made the tacos great given the garlic, cilantro and lime flavors. I even use the sauce to smear it onto bread when making sandwiches it is that good :-)

Anyhow, these tacos where rather simple. I did not have tomatoes or salsa or any other veggies to add to them but you can get really creative with these.

I am for sure going to make these again. I used wild Mahi Mahi because it is one of my favorite fish but you can add any other type of your choice. Just make sure you don’t chose one that would come apart while grilling it.

Enjoy!!

I grilled the wild Mahi Mahi a couple of minutes on each side. Just make sure you oil the pan and the fish slightly so that it doesn’t stick to the pan.

I didn’t get to creative with these but you can also add some chopped onions, tomatoes or even peppers. The sauce is what made these fish tacos the best tacos ever!

Fish tacos

Yield: 6 tacos

Ingredients:

6 Large whole wheat flour tortillas, warm
1 lb wild Mahi Mahi, or any other fish of your choice
4 oz organic pea shoots, you can also use cabbage or lettuce

Sauce

3 scallions, chopped
Fresh cilantro, chopped
3 garlic cloves, minced
1 lime, juice and zest
3 tablespoons mayo
3 tablespoons low fat Greek yogurt
Salt to taste
Pepper to taste

Sauce recipe adapted from my recipes

Directions:

Lightly grease a grill and the fish. Turn on the heat to high and warm the grill pan before placing the fish. Once the grill pan is hot add the fish and grill on each side about 2-3 minutes.

While the fish is being grilled, in a bowl add the sauce ingredients and mix through. Set aside.

To assemble the tacos, place each tortilla on a plate follow by the pea shoots, the fish and the sauce. At this stage you may want to add some chopped tomatoes, onions etc.

Warm tortillas taste better to me so if you like you can warm them up in the microwave, two at a time, for 30-45 seconds.

Nutrition facts calculated based on the recipe giving 6 large tacos.

The post Quick and Easy Fish tacos appeared first on Eat Good 4 Life.

I hardly fry food but for quite some time we have been craving fish and chips. Near by where we live there is a fish shack, which we have never been to, but have seen the menu. My husband has wanted me to make this for as long as I can remember and the fact that we have the fish shack near by, well it doesn’t help so today I finally made it.

Like I said before, this method of frying food is not something that I use to often but once in a while is OK, everything within moderation right?

As you can see in the picture I used beer for the fish batter. This beer was rather strong although I didn’t taste it In the batter after the fish was fried, are you suppose to though?

Anyhow, this is quite a simple recipe to do so if you like fish and chips you will like this one.

Enjoy!!

Fish and Chips

Miryam's original recipe

Yield: 4 servings

Ingredients:

3/4 cup whole wheat pastry flour, plus for dusting the fish

1 cup good wheat beer
2 teaspoons baking powder
1 lb firm white fish fillets, I used tilapia, but you could also use haddock or flounder
Salt and Pepper

For the chips:

2 lbs russet potatoes, peeled and sliced into three-inch strips
Salt

 

Directions:

Begin with the chips. Rinse and leave the chips to dry on paper towels while you heat the oil  in your deep-fryer or a large frying pan. Fry the potatoes until the edges begin to brown, then remove them and drain on paper towels while you prepare the fish.

Whisk together the flour, salt, pepper, baking powder and beer until you get a smooth batter that should thickly coat the back of a spoon. Dust the fish with a bit of flour then dip into the batter, allowing any excess to drip off before putting them in the oil avoiding over crowding.

Cook each fillet for about 3-4 minutes, until the batter is crisp and golden, then place them on on paper towels to drain any oil excess.

Serve fish with some tartar sauce.

The post Fish and Chips appeared first on Eat Good 4 Life.

What can I say about this dish, this curried tuna with ginger and yogurt is JUST delicious.
This is my first time using curry powder and I really don’t know what I was waiting for. Well better later than never right?

What to love about this curried tuna besides the flavor? Well it is really simple and easy to put together. I also love the fact that you can use what ever protein you like. I bet it works really good with shrimp and chicken and if you are a vegetarian using an array of different veggies will perfectly work as well.

Next time I make this recipe I will use it with shrimp. If you like curry, this is a must try.

Enjoy!!

Curried Tuna with Ginger and Yogurt

Miryam's original recipe

Yield: 4 servings

Total Time: 25 minutes

Ingredients:

• 1/3 cup tomato paste
• 2  garlic cloves, chopped
• 2 tablespoons ginger, chopped
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 medium onion, chopped
• 2 lbs fresh tuna steaks cut into chunks
• 1 cup plain Greek yogurt
• 1/2 cup water
• 1 tablespoon coriander leaves, chopped
• Salt to taste
• Brown rice to serve

Directions:

In a large skillet add 1 tablespoon of olive oil, garlic, ginger and onion and cook for about 2-3 minutes. Add tomato paste, curry powder, cumin powder and water. Combine and let it cook for another 2 minutes.

Add protein and cook for about 10-15 minutes (if you are using frozen shrimp make sure it is thawed out and if you use chicken you may need more than 15 minutes depending on how big the pieces are).

On the last minute of cooking add the yogurt, salt to taste and combine. Sprinkle coriander leaves over the top.

Serve over rice.

The post Curried Tuna with Ginger and Yogurt appeared first on Eat Good 4 Life.

This Grilled Dill tilapia with green beans is another quick and easy dish sure to satisfy any fish eater. It is super tasty, nutritious and refreshing. Even my little 4 yr old likes it, but then again, he has been trained to eat everything on site and requests fried calamari as his favorite food, so I am sure he is not the norm :-)

Anyhow, I think you should be able to use any other firm fish for this recipe if you like and any other side veggies you may prefer. The recipe is very versatile so anything goes.

Enjoy!

Grilled Dilled Tilapia with Green Beans

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes max!

Ingredients:

4-6 Tilapia fillets
1 tsp dill
Black pepper
Celtic salt

Vinaigrette

4 tbsp dry white wine
2 tbsp fresh lemon juice
2 tbsp olive oil
2 garlic cloves, pressed
1/2 tsp dried dill
1/2 tsp celtic salt

Directions:

In a mixing bowl mix the vinaigrette ingredients and microwave on high for 3-4 minutes. Set aside.

For the fish, (I used my indoor grill but you may used your outdoor grill if you like) season the tilapia with salt, pepper and dill. Lightly spray with olive oil and grill 3 minutes on each side or until grill marks appear.

Place tilapia on serving plates as server with vegetable of choice. Drizzle vinaigrette over the fish and veggies.

The post Grilled Dill Tilapia with Green Beans appeared first on Eat Good 4 Life.