Almond Crusted Mahi with Sundried Tomato Sauce

This meal is really just something I came up with last week when I didn't feel like making anything with chicken or anything really heavy. I just used a bunch of stuff I had on hand that I thought might go good together. The measurements below are guestimates since I didn't really measure anything out exactly. However, I did get the sundried tomato sauce recipe from Dr. Oz's website and I really liked it. You can serve the fish over couscous, brown rice, or quinoa. I served mine over coucous which is really easy to make. I buy a brand called Near East that has no artificial ingredients and takes less then five minutes to cook.

Ingredients
2 Mahi Filets
1/2 cup to 1 cup crushed almonds (I put our leftover sliced almonds in a ziplock bag and crushed them with a rolling pin)
1/2 cup all-purpose flour
1 egg, beaten
salt, pepper, garlic powder-to taste

Sundried Tomato Sauce
1 medium tomato, chopped
1 clove garlic
1/2 cup sundried tomatoes (not the ones packed in oil)
1 tbsp balsamic vinegar
1/4 tsp freshly ground black pepper

Directions
1.Pre-heat oven to 350
2.Prepare a bowl with the flour (add in the salt, pepper, and garlic powder to taste), a bowl with the egg (can add a little water if you want), and a bowl with the crushed almonds
3.Dip each Mahi Mahi filet into the flour mixture, then the egg, then the almonds
4.Place the filets in a baking dish and bake for about  25-30 mins or until fish is cooked through.

Sundried tomato sauce
1.Add the tomato and garlic to a food processor, then add the rest of the ingredients.
2.Pulse until it comes together, then add in a little bit of water about a tablespoon at a time.The amount of water added will depend on how thick or thin you want the sauce.



Recipe source: Harper's Original
Sundried Tomato Sauce:adapted from The Dr. Oz Show

Stuffed Salmon with Sriracha Cream Sauce

I found this recipe through Pinterest and even though I'm not a huge Salmon fan, this looked too good not to try. Plus my husband likes Salmon, so I knew he would appreciate it :). I have a love for hot sauce and the sriracha cream sauce is out of this world. I may even use it on a sandwich or something. Anyways, I think I overcooked my Salmon a little since I'm not used to making it, but it still turned out really good! I served it over brown rice and had a side of squash and zucchini.

Ingredients
Teriyaki Marinade
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup soy sauce ( I used reduced sodium)
1 cup water
5 tablespoon packed brown sugar
1/2 tsp ground ginger
1/4 tsp garlic powder
2 tablespoons honey

Sriracha Cream Sauce
1/4 cup Sriracha
1 cup mayo
3 Tbsp evaporated milk (I found out that condensed milk and evaporated milk are the same thing. It just depends on where your from. The original recipe says condensed milk and at first I thought of sweetened condensed milk, which obviously wouldn't work.).

Salmon
2 salmon filets
teriyaki marinade
sriracha cream sauce
2-3 tbsp cream cheese (room temperature)
green onions (thinly sliced)
small handful of sesame seeds
olive oil

Directions
Teriyaki Marinade
1. Whisk together the cornstarch and 1/4 cup of cold water until disolved
2. In a large saucepan, combine 1 cup water, soy sauce, ground ginger, garlic powder, brown sugar & honey; bring to a simmer.
3.Once brown sugar is disolved, add the cornstarch/water mixture & simmer until thick enough to coat a back of a spoon (do not overthicken!)

Sriracha Cream Sauce
1. Whisk together the Sriracha and mayo until well combined
2. Add in the evaporated milk & whisk until fully incorporated; add more condensed milk for a milder taste & more Sriracha for a spicier taste

Salmon
1.Place Salmon filets in a small or medium baking dish & add 1/2 cup to 3/4 cup teriyaki marinade and place in the fridge for at least 30 mins (can let marinade overnight)
2. Preheat oven to 400. Line another baking dish with aluminum foil & lightly brush or spray with olive oil; set aside.
3. Make a long slit in the sides of each salmon filets being careful not to pierce through the other side.
4. Spoon about a tablespoon of cream cheese into each pocket.  Do not overstuff or the cream cheese will seep out during baking.
5. In the prepared baking dish, place stuffed salmons & sprinkle with sesame seeds.

Cover the baking dish & salmon filets with another sheet of foil & bake for 20-25 minutes or until salmon is cooked all the way through.
6. Onced cooked, drizzle with sriracha cream sauce & garnish with thinly sliced green onions.


Recipe source: The Boogie Blog
*I followed this recipe exactly from the original source and do not claim it as my own recipe or idea.

Homemade Fish and Chips

This definitely beats any restaurant or fast food version.  Mahi mahi filets, homemade chips using our mandolin (no, not the instrument), and even homemade tarter sauce.  So good!  My hubby made this one night for us. I helped a little, but it was mainly him.  I'm so glad I married someone who shares my love of food and cooking!  The fish was pan seared in olive oil not fried, so this dish is healthier than a restaurant version. Even the chips were fried in just a little oil and have less salt than most chips.  And I love the fact that he used "Wickles" in the tarter sauce instead of relish since we didn't have any. He's so creative. If you've never tried "Wickles" you should. They don't call them Wickedly Delicious Pickles for nothing.

Ingredients

Fish
2 Mahi Mahi filets (fresh or frozen)
black pepper, salt, and paprika for seasoning
2 Tbps of olive oil

Chips
2 small russet potatoes
vegetable oil for frying
seasoned salt

Tarter Sauce
1/3 cup of mayonaise
1 1/2 tbsp of lemon juice
1 tsp of fresh parsley
1/2 tsp of ground black pepper
3 or 4 wickles finely chopped
1 green onion, chopped


Directions
For fish, heat olive oil in pan over medium heat. Lighlty season fish with salt and pepper and just a small dusting of paprika. Cook for a few minutes on both sides until cooked through. Depending on thickness of filet it takes just a few minutes per side.

For chips, wash potatoes and cut into very thin pieces using mandolin slicer (be careful, this is really sharp!). They should be about 1/8 inch or thin enough to be almost transparent.  Fill pot with about 1/2 inch of oil and pre-heat over medium heat.  Place slices into hot oil, being careful not to overcrowd the pot, and fry for a few minutes until golden brown. Drain on a paper towel covered plate. Sprinkle seasoned salt on top to taste.

 Yes, this is a mandolin and should not be confused with the tiny guitar.

(This might actually be a little too thick, but still turned out pretty good!)

For tarter sauce, mix all ingredients together and enjoy!