Tag Archives: fish

citrus salad, herbed quinoa and baked tilapia

I love to watch the food network while i’m running on the treadmill at the gym because i get absorbed in the show and before I know it, I’ve run for 30 minutes! Sometimes I get lucky and find inspiration for dinner. These recipes came from an episode of Giada that focused on light & healthy cooking. I made them for my housemates and they were a huge hit! The citrus salad has become a mainstay. Enjoy!

Caramelized Onion, Fennel and Grapefruit Salad

From Giada on the Food Network

Caramelized onions, fennel and grapefruit-what could be bad? This salad is light and refreshing, a nice fusion of sweet, crunchy and tart. It would be a great addition to a summer picnic.

From the Food Network


Caramelized onions:

  • 3 tablespoons olive oil
  • 2 onions, very thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper



  • 2 pink grapefruits
  • 1 head romaine lettuce, thinly sliced or torn into 1-inch pieces
  • 1 large fennel bulb, trimmed and thinly sliced
  • 1 small cucumber, peeled, seeded and thinly sliced
  • 3 scallions, finely sliced
  • 1 tablespoon chopped fresh thyme leaves


For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.

For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.

For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme.

Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.

Herbed Quinoa

From Giada on the Food Network

Quinoa is a superfood and I try to incorporate it into my diet as often as possible. The fresh herbs add a wonderful fragrance and freshness, which really dresses up the quinoa. This is a great high protein side dish.



  • 2 3/4 cups low-sodium chicken stock
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups quinoa


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground black pepper


For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Baked Tilapia

Tilapia is a great inexpensive white fish that takes on whatever flavor you want to give it. We always have fillets in the freezer at my house which come in handy when i don’t have much time to prepare dinner. This fish is lemony and a little spicy and is ready in minutes!


  • 4 tilapia fillets (6 ounces each)
  • 3 tablespoons butter, melted (margarine or butter substitutes work too)
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons garlic powder
  • 1/8 teaspoon salt
  • 2 tablespoons capers, drained
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon paprika


  • Place tilapia in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.
  • Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

These three recipes come together to make a light and delicious dinner that is equally impressive and easy!

fish tacos

Hello everyone!! SO sorry for the crazy long hiatus since my last post, but things have been a little hectic since preparing to leave and actually flying all the way across the world to Australia! I’m here as an exchange student at the University of New South Wales in Sydney and everything has been amazing so far! While these next few posts will be catching up with things I made while still at home, the next 5 months will be filled with meals I make and eat here. I hope for this to become a photo journal of sorts for all of my culinary adventures in Australia. Please continue to check in, and you can try to live vicariously through me!

Okay, enough with the talking and on to the delicious fish tacos! This dinner came about because I happen to LOVE fish tacos, but can never seem to get them on the east coast just the way I like them. There is a place in Malibu where my friend Amber and I frequent every year that has the best fish tacos, so they were the inspiration for this meal. I tried to incorporate all of my favorite elements, which made for a nice assortment of toppings and dressings to keep your taste buds guessing.

Fish Tacos with Salsa Verde, Radish Salad, and a Spicy Yogurt Sauce

Adapted from Martha Stewart and a few other recipes

Ingredients (serves 4):

12 corn tortillas
4 skinless tilapia fillets (you can really use whatever fish you want: shrimp, sea bass, sole, etc)

Spice Rub:
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon black pepper

For Salsa Verde:
1 bunch fresh cilantro (roots and thick stems removed)
2 tablespoons fresh lime juice
2 tablespoons olive oil
Coarse salt and ground pepper

For Radish Salad:
2 tablespoons fresh lime juice
1 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced

For Spicy Yogurt Sauce:
fresh lime juice
½ cup yogurt
1 habenero chili (use a milder one if you wish)
½ teaspoon – crushed oregano
½ teaspoon – ground cumin
½ teaspoon – dried, crushed dill
½ teaspoon – ground cayenne chile
ground pepper to taste

Sliced red cabbage


1. Mix together the spice mix, and cover fillets of fish with it and place aside, letting the flavors marinate.

2. To make the salsa verde: In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.

3. To make the radish salad: In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.

4. To make the spicy yogurt sauce: First mix the lime juice and yogurt, aiming for a slightly runny consistency.  Dice the chili as finely as possible and add it along with the remaining ingredients.  Watch out for the habeneros, they can knock your tongue for a loop.  You’re done.

5. To make the fish: Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, it was about 4 to 5 minutes for me; break up into chunks.

6. Using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). If you have an electric stove, you can still toast the tortillas on the heat, just watch them carefully.

7. To assemble, fill tortillas with fish and then top with any or all of the delicious toppings you have made. Enjoy with a nice cold beer or some homemade margaritas!