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Grilled Cod with Mulberry Fennel Glaze

 

Grilled Cod with Mulberry Fennel Glaze

Grilled Cod with Mulberry Fennel Glaze

Yield: 4 servings
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 4 6-oz wild caught Pacific cod fillets
  • 1 bottle Mulberry Love’s Organic Green Tea with Organic Mulberry Juice
  • 3/4 cup olive oil
  • 1/2 cup fresh orange juice
  • 1/2 cup, plus two tablespoons Ponzu soy sauce
  • 1/2 medium fennel bulb (trimmed, cored and thinly sliced crosswise)
  • 1/2 medium red onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1-inch piece of fresh ginger, peeled and thinly sliced
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1/4 teaspoon crushed peppercorns

Instructions

  1. Pat fish dry with paper towels to get rid of excess moisture, then place on a large rimmed plate in the fridge until your grill is ready. If the fish is wet, it will steam not sear.
  2. In a small saucepan, mix together all remaining ingredients. Heat just to boiling then reduce heat to a low simmer, cover pan and simmer for 10 minutes. Remove from heat, cool and strain. You can sauté the veggies and herbs (minus the bay leaves) and serve on the side if you wish. Grilling them on top the fish is a bit of a comedy routine as you try to keep the pieces from falling between the grates on your BBQ!
  3. Remove fish from rimmed plate, then add enough of the prepared sauce to cover the bottom of the plate.
  4. Return the fish to the plate and pour just enough sauce on top to cover the fish (reserving the remaining sauce.) Cover tightly and refrigerate for 30 mins. but no longer
  5. Prepare: the grill with cooking spray or wipe it with canola or grapeseed oil, then preheat to high-medium. (Oils that can withstand high temperatures are best)
  6. Place fish directly on the grill for about 4-6 minutes and baste with reserved sauce. Do not flip the fish too soon, (see below for tips).
  7. Flip the fish and baste again.
  8. Cook fish for a total of 8 to 12 minutes or just until it begins to flake easily when tested with a fork.
  9. Serve remaining sauce on the side or pour over plated fish.

Notes

FISH GRILLING TIPS

Don’t try and move the fish until you can see sear marks and it has a nice crispy look to it. If you're not sure when to check the fish, try sliding a fine-edged metal spatula under the long edge of the fish and carefully peak underneath. If it doesn’t lift easily, it probably isn’t ready to turn yet. Give it another minute, and then check in 30 second intervals.

When it's time to flip it, try using either two fine-edged spatulas, one of either side of the fillet or if the fillet is on the thicker side you can use a large fork. Slide the fork under the edge on one side and a spatula under the other, then gently flip like a pro.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 641Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 94mgSodium: 545mgCarbohydrates: 24gFiber: 2gSugar: 18gProtein: 41g

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© Carol Takakura
Cuisine: Healthy / Category: Fish and Seafood

 

A WORD ABOUT FISH SAFETY

I believe it is important to know where the food you eat is sourced from so you can better understand what you are eating, I use Monterey Bay Aquarium’s Seafood Watch for my updates.  They update their information consistently in accordance with

The following was taken directly from their site which I encourage you to check out. You may be very surprised by what you find there.

ABOUT COD

“Vikings, medieval Basques and early New Englanders all relied on cod. Most Atlantic cod is imported to the U.S. from well-managed fisheries with healthy fish populations. However, Atlantic cod from the Gulf of Maine and the Georges Bank is generally considered an “Avoid.” The exception to this is, the ‘Good Alternative’ handline fishery on Georges Bank, which is more selective and does not catch any other depleted stocks. In the Pacific, cod from U.S. fisheries is a “Best Choice” or “Good Alternative.” All Pacific cod from Japan and Russia is on the “Avoid” list because so little is known about the health of cod populations in the Japanese and the Russian Pacific. Some sources of cod are certified as sustainable to the Marine Stewardship Council standard.”

 

ABOUT MULBERRY LOVE

If you haven’t tried their products yet, you are in for such a treat. With a wide variety of delicious, clean product choices your taste buds will most certainly be doing the happy dance. I recommend their Organic Green Tea with Organic Mulberry Juice. Delish!

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Fig and Apricot Jam

 

This delicious recipe for Fig and Apricot Jam is a spin on my Fig, Ginger and Lime Jam which is still one of my all-time personal favorites.

Simple and versatile, it only requires a few, easy-to-find ingredients and takes barely 10 minutes to prep

 

Fig and Apricot Jam

Fig and Apricot Jam

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

One of the many ways you can enjoy Traina Foods Organic Apricots..

Delicious over baked chicken, grilled fish, grilled root veggies, or baked brie.

Ingredients

  • 1 cup Traina Organic Apricot halves, cut into (1/4-inch) pieces and rehydrated in ½ cup very warm filtered water (see below)
  • 1 3/4 pounds fresh figs, cut into (1/4-inch) pieces (about 6 cups
  • 1 cup raw sugar
  • ]2 tablespoon fresh squeezed lime juice (about 2 limes
  • 1/8 teaspoon freshly grated ginger

Instructions

  1. Combine ½ cup very warm filtered water with 1 cup Traina Organic Apricots, chopped. Cover and refrigerate for at least 15 mins. or up to an hour.
  2. Combine all remaining ingredients in a large mixing bowl.
  3. Mash fig mixture with your hands or a fork until combined.
Refrigerate, covered for at least an hour.

  4. Drain apricots, reserving 1 Tablespoon of liquid.
  5. Scoop apricots, reserved tablespoon of liquid, and fig mixture into a medium sized saucepan.
  6. Slowly bring to a boil over medium heat, stirring frequently to prevent sticking.
Reduce heat, simmer 20-30 minutes, just until mixture begins to thicken slightly, stirring occasionally..
  7. Place into a glass storage container, allow to cool completely before covering then refrigerate at least 8 hours or overnight.
  8. Store unused Jam in the refrigerator, covered tightly. Lasts for a good week or so.

Notes

Use a good saucepan with a heavy bottom to prevent sticking.

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© Carol Takakura
Cuisine: American / Category: Sides; Snacks and Dips

Thanks for trying my recipes!

 

About Traina Foods

Over the last two decades, Traina Foods has grown into a full-scale provider of sun-dried fruits and vegetables serving a global market. Located in Patterson, CA at the original farm where they have been operating since 1926, this family-owned and operated company is committed to its roots, taking advantage of rich soils, mountain water and California sun to create products the old-fashioned way.

To learn more, visit Traina Foods.com

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own. 

 

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Turkey Meatloaf with Sriracha Relish Sauce

Sriracha Relish Sauce makes this a meatloaf to remember. And that’s not all. Try it in or on your burgers, or as a marinade for tofu before pan grilling!

Turkey Meatloaf with Sriracha Relish Sauce

Turkey Meatloaf with Sriracha Relish Sauce

Yield: 4-8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • MEATLOAF:
  • 1/2 cup fresh bread crumbs
  • 1/3 cup whole milk or almond milk
  • 2 pounds ground beef chuck, turkey or ground chicken
  • 1/4 cup grated onion
  • 1 carrot, or sweet potato peeled and grated
  • 2 minced garlic cloves
  • 1 large egg
  • 2 teaspoons coarse salt
  • 2 teaspoons fresh chopped thyme
  • 1/2 teaspoon freshly ground black pepper
  • SRIRACHA RELISH SAUCE:
  • 1/2 cup Traina Foods Sriracha Sun Dried Tomato Ketchup
  • 1/4 cup organic sweet pickle relish (I like to use Cascadian Farms brand)

Instructions

  1. Preheat the oven to 325°F with a rack in the middle position. In a large bowl, soak the bread crumbs in the milk for 5 minutes
  2. Make your Sriracha Relish Sauce. Mix together the Sriracha Sun-Dried Tomato Ketchup and sweet pickle relish in a small bowl. (Makes 3/4 cup) (Any unused portion can be refrigerated and used later.)
  3. Add the meat, onions, carrots or sweet potato, egg, thyme, salt, and pepper to the bread crumb mixture. Mix gently.

  4. Gently, shape the meat mixture into a loaf and put it in an 8 1/2-by-4 1/2-inch loaf pan. Note: If using turkey, oil or spray pan) Make 3 thumb size holes, evenly spaced lengthwise, in the meat loaf and fill them to the top with the Sriracha relish sauce.
  5. Bake for 40 to 45 minutes, or until firm to the touch. Remove from the oven and let rest for 10 to 15 minutes.
  6. Pour any accumulated juices over the top of the meat loaf. Slice and serve with the remaining Sriracha relish sauce on the side.

Notes

I always grate the onions to avoid large chunks in the meat loaf which are unpleasant . Use a box grater and they'll melt into the meat mixture as it cooks.

The addition of grated carrots helps keep the loaf moist. Also, if you choose to use ground turkey, mix it together only enough to bind ingredients together. Otherwise, you break down the fats and may cause the meatloaf to be dry.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 152mgSodium: 1255mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 40g

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: American / Category: Meat and Poultry

 

Thanks for trying my recipes!

 

About Traina Foods

Over the last two decades, Traina Foods has grown into a full-scale provider of sun-dried fruits and vegetables serving a global market. Located in Patterson, CA at the original farm where they have been operating since 1926, this family-owned and operated company is committed to its roots, taking advantage of rich soils, mountain water and California sun to create products the old-fashioned way.

To learn more, visit Traina Foods.com

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own. 

 

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Blue Oyster Mushroom Saute

These Blue Oyster mushrooms are the end result of my last harvest. Yep, you read that correctly. These beautiful mushrooms were grown right in my very own kitchen!  This was one of the coolest kitchen adventures I have had to date.  As many of you know, we have a local garden that we eat out of year round. I am pleased to say that we can now add blue oyster mushrooms to our garden bounty. 

 And now for a super easy 10 minutes top-to-bottom recipe I believe you will love! 

 


 

Check out my video version of this recipe 

 

 logo_100th MonkeyMushroomAbout 100th Monkey Mushroom Farms:

The 100th Monkey Mushroom Farms  was founded in 2011 by  the dynamic duo slash husband and wife team of Jimm Stack and Heather Ralston.  Both having come from a background in education, they decided to grow the 100th Monkey Mushroom Farms into a fun, educational grow-your-own mushroom learning experience for kids and adults alike.   

Please head on over to the 100th Monkey Mushroom Farm’s website, check out the wide variety of gourmet mushroom garden kits today. Click Here to find out how the 100th Monkey Mushroom Farm company shares and give back to their community..

 

 

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Sweet Potato Fries with Chipotle Mayo

Sweet Potato Fries with Chipotle Mayo

Sweet Potato Fries with Chipotle Mayo

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 2 medium sweet potatoes, peeled and cut very thinly about into 1/4-inch slices (about 1 pound)
  • 
12 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • A two-finger pinch of My Sage Gourmet’s rFreshly Roasted Garlic
  • Cooking spray
  • 2 teaspoons finely chopped fresh parsley
  • 1/2 teaspoon grated orange rind
  • 1 small garlic clove, minced
  • 1/2 cup mayonnaise
  • 1/4 cup plain greek yogurt
  • 2 chipotle chiles from 1 can of chipotles in adobo
  • ¼ cup raw honey
  • 
2 tablespoon freshly squeezed lime juice

Instructions

For the Sweet Potato Fries:

  1. Combine the first 4 ingredients in a large bowl; toss gently to coat..
  2. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray.
  3. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.
  4. Combine parsley, orange rind, and garlic in a small bowl; stir well.
  5. Sprinkle parsley mixture over sweet potato slices.
  6. NOTE: Keep an eye on these in the oven, they will burn easily if they are cut too thinly

Prepare the Chipotle Mayonnaise:

  1. Using a blender or bullet, puree until smooth.
  2. Adjust heat by adding more honey or more chilies.
  3. Cover and refrigerate till ready to eat.
  4. Keeps in fridge for one week or more.

Recommended Products

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 12mgSodium: 268mgCarbohydrates: 33gFiber: 2gSugar: 23gProtein: 3g

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: Healthy / Category: Sides

 

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