Category Archives: Seafood

Miso Cod with Cauliflower Fried Rice

January 24, 2019

Hello, gorgeous


Ok, so two cauliflower recipes in a row, woof. But hear me out…Now that I can no longer refer to my son’s age in months, I’ve decided it’s time to try and get rid of the “baby weight.” Ha! Baby weight? Ya right, I was sick my whole pregnancy, it’s not baby weight, more like baguette weight. Frozen wild Alaskan cod filets can usually be found in the freezer section and is relatively cheap, and 99% of grocery stores have their own version of a cauliflower stir fry, so this just doctors that up a bit.

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Miso Glazed Cod

  • (2) 6 oz-8oz filet of wild caught Cod.
  • 2 Tbs. White miso paste
  • 1 Tbs. Mirin
  • 1 tbs. Rice wine vinegar
  • 1 tsp. Honey

Cauliflower Fried Rice

  • 1 package of frozen cauliflower stir fry (I like Green Giant, HEB, or Tommy’s). Any type of frozen cauliflower rice medley works as long as it has carrots and peas in it.
  • 1/2 Tbs. olive oil or avocado oil
  • 1 Tbs. Tamari
  • 1 Tbs. Ginger paste or 1 tbs fresh grated ginger
  • 1/2 Tbs. sriracha (Adjust to your spice preference)

Whisk all the marinade ingredients together and let them marinate the cod for 5 minutes while you preheat your broiler. While the cod is marinating, follow the microwave directions for the cauliflower rice, subtracting 30 seconds. Set it aside until the cod is done. 

Put the cod in a cast iron skillet or other oven safe skillet and broil for 5 minutes on one side, then flip and broil 3 more minutes until golden and easy to flake. Don’t walk away, it can burn easily especially with the honey.

Once the cod is done, remove and set aside on a plate. Put the skillet over medium high heat and add in the olive oil and then the cauliflower rice. Mix in the Tamari, ginger and sriracha and sauté for 3-4 minutes, until the rice is hot and the ingredients are all mixed well. Top with the cod and enjoy. 

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Shrimp & Scallops – even YOU (well, maybe you) can do it!

December 7, 2014

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Pan Seared Scallops and Shrimp with Cauliflower Foam

  • 6 medium/large scallops
  • 6 medium/large gulf shrimp (MAKE SURE THAT IT’S NOT FROM ASIA!)
  • 1 clove of minced garlic
  • Wedge of lemon
  • ½ tbs butter
  • 1 tbs. grapeseed oil (no taste, high heat oil)
  • 1 head (or one package) of cauliflower. I bought the bag that already is in florets
  • ½ – 1 cup heavy cream (woof. But worth it)
  • ½ tsp. black truffle salt

 

Steam the head of cauliflower. My husband thinks that steamed or roasted broccoli/cauliflower smells horrible, so light a candle. Without fail, every time I cook broc or cauli, he walks in the house, and thinks that I’ve just been tooting all around the place. I swear it’s the broccoli!? Put the steamed cauliflower in your Vitamix with the salt and heavy cream and puree just until smooth. It looks like whipped cream and tastes just as fattening. Put to the side.

Peel and devein your shrimp. I have to P&D my shimp b/c the only peeled and deveined shrimp we have at HEB are sickass ones from Thailand or Cambodia. Fresh gulf shrimp is where it’s at, and the extra step is no big deal. Pat all the seafood dry, and set the scallops on a paper towel for a minute to absorb any extra moisture. Season the scallops and shrimp with salt and pepper. Heat a nonstick skillet to high. Once hot, add in the grapeseed oil and swirl to coat the pan. Add in the scallops and make sure they are sizzling—you want to get a really good sear. Otherwise you just have weird , somewhat moist, rubbery  seafood. Sick, I wish my mind didn’t wander to where it is right now….so NOT kosher for a Sunday morning. (I am however watching church on my laptop, so that counts, right?) Glad my mom doesn’t know how to use the internet. Cook each scallop for 45-60 seconds and flip to finish. Remove the scallops and let them rest on a paper towel and put your shrimp in the skillet. Once I put the shrimp in, I like to add in a clove of minced garlic, a squeeze of lemon and a tiny bit of butter. Shrimp take like a minute to cook, so once they are pink, remove.

Put a little bit of the cauliflower puree on a plate (the recipe above makes a lot more than you should eat….) and top with the seafood. Garnish with chopped parsley if you so fancy… Enjoy!

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Skrimp Tacos for Skinny People

August 21, 2014

 

healthy never looked so good

healthy never looked so good

Looking back at my posts, it seems like I am always writing after a long weekend, and am either hungover or hungry. Truth be told, at this point in my life, it’s 100% true. If idiots would stop getting married, my life would probably be a bit less bloaty. Recently, my Sundays have been a Sophie’s choice deciding between Gattis and Dominos for lunch, and Texas Burger or Rosa’s for dinner. Obvioulsy Dominos wins, since the Tall City doesn’t have a Gatti’s that delivers, and Rosa’s usually wins because it’s closer. More of a Rosa’s rant after the actual recipe. So Fat Sunday leads to Meaty Monday, and we wind up trying to starve ourselves on Tiny Tuesday. I. HATE. Tiny Tuesday. So, to make up for eating something that didn’t have crust, a bun or queso, I made shrimp tacos, or more like shrimp lettuce wraps. Use butter lettuce, for two reasons: Butter in the name makes it sound more pleasant, and they already are taco shell shape (ish). Here’s the recipe for the shrimp, there’s enough for two plus leftovers the next day.

Mix the shrimp and seasonings and lime together and let it marinate in the fridge for 10 minutes–no longer, because the acid in lime juice will start to cook the shrimp. Heat oil in a skillet until hot. Add shrimp and saute for about 5-7 minutes until cooked through. Serve in lettuce cups with a slice of avocado and some poblano salsa, recipe here: http://thewifewithaknife.com/2014/03/03/salsa-and-sav-b-saturdays/

Beef it up with some fat free re-fried beans–I jazz mine up by adding some roasted garlic and ground pepper and blend it until smooth like Tex-Mex restaurants, and top with cotija cheese.