Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette

Happy 5th Blogiversary to my culinary journey known as Mrs. Regueiro's Plate.

In five short years I have cooked and baked my sweet heart stomach out. Quite honestly, it's been a struggle this past year with keeping up on writing these food posts. I have my days and nights busy with my energetic 16 month old Elena jumping all over the place and entertaining my 3 month old sweetie pie, Emilio. Having back to back pregnancies made this past year fly by at lightening speed. Whenever I get the chance for a break, I'm either: eating my lunch, pumping breastmilk, prepping dinner, cleaning up the house, taking a shower (it's important) and doing a load of laundry. Laundry has been killer for a family of four, Emilio is the king of spit up. I have change his outfit at least three times a day, and I sometimes change my outfit twice a day - spit up does not smell good either.

Foil Packet Soy-Lime Salmon with Green Beans

One of my biggest gripes about being pregnant...the no eating sushi rule. UGH. 

Something about the raw sushi being bad for a pregnant woman. Plus, there's a big foodie list of "Do not eat foods while pregnant," which I think is unreasonable because I think it's totally unfair to tell a pregnant woman what NOT to eat. However, the super duper awesome stretchy maternity full panel pants might make up for it because they are always perfect for those "OMG, I ate too much kind of nights." But all in all, I absolutely love being pregnant. My growing cupcake has been kicking up a storm lately, and it's always a joy to see your stomach move from left to right.

My solution for wanting sushi has been eating lots of cooked fish. For some reason in my second pregnancy - I have been craving the protein fish the most. Recently, Eric and I discovered Alaskan Steelhead salmon at our latest grocery shopping excursion at Costco and it's been one of our favorite types to purchase because it's really light and fresh. Before we have bought the fresh farmed Atlantic salmon and there was a subtle difference between the two. The Alaskan salmon seemed a lot more lighter on the palate.

This easy to prepare meal will take less than 10 minutes to put together and another 20 minutes to cook. The foil packet method in cooking the fish is similar to steaming the fish and it allows you to not overcook the fish. It seals in the flavor in the cooked salmon. The winning combination of soy and lime and spices would accentuate any type of salmon and it's definitely a healthy meal to enjoy. I served it with a side of basmati rice and maybe had lots of room for dessert afterwards, too.

Foil-Packet Soy-Lime Salmon with Green Beans
Adapted from Sunny Side Up & Confections of a Foodie Bride
ZipList Add Recipe
{Printable Recipe}
Ingredients: 
4 (6-ounce) salmon fillets
2 Tablespoon low-sodium soy sauce
2 teaspoon honey
Red pepper flakes
3 green onions, cut and divided (white and light green parts separated from dark green)
1 lime, quartered
Green beans, trimmed (about 12-15 per packet)
2 garlic cloves, thinly sliced
1/2 teaspoon freshly grated ginger
Sesame oil
Salt & pepper to taste

Preparation:

Preheat oven to 425 degrees. Prepare foil cutting 4 sheets at least 12-14 inches long. Place a salmon fillet in the center of each foil. Place in a large skillet or baking sheet.

In a small bowl, whisk together the soy sauce and honey together. Brush each fillet with the sauce. Squeeze a lime over the fillet. Sprinkle with red pepper flakes and the white and light green parts of the green onions. Top with green beans, sliced garlic, ginger, a drizzle of sesame oil, salt and pepper.

Seal the foil by bringing the sides together and pinching along the seam. Fold along the ends.

Bake for 18 to 20 minutes. Allow to cool for 2 to 3 minutes before opening foil. Transfer to a plate, and serve with the rest of the green onions and any remaining sauce left in the foil packets.

Yield: 4 servings

Review: Fantastic healthy dish and perfect for those short on time when preparing dinner nights.

Pineapple Teriyaki Glazed Salmon

Most weekends at our house are quite busy because we run a million errands, clean house, grocery shop, and try to spend some family time together. Or sometimes we do nothing at all, and those are the best weekends of all. One of our many places to grocery shop is at Costco. We like to buy staple items in bulk, stock up on various proteins/cheeses/frozen items, and sometimes peruse the sample stations (if they aren't too crowded). I highly suggest shopping on a full stomach because sometimes you tend to eat all the samples and purchase some of them, too. It's sometimes impossible to not spend more than $100 when shopping at Costco!

Whenever we are there, I always try and check out the fresh fish section because it's one protein that we don't eat enough. This past summer, I have made a couple batches of ceviche or prepared our favorite fish tacos. Both of these dishes use a white flaky fish like halibut or tilapia. Most times I have to purchase fish that isn't too "fishy" because Eric's tastebuds are a little picky when it comes to fish.

I came across a small inexpensive cut of salmon fillets, just perfect for the two of us. That is always a gem to find because Costco always has large cuts of salmon available to purchase. I found a fantastic recipe on my friend Jessica's blog, and knew that this meal would be fantastic. If she loved it, I knew we would, too. This quick to prepare meal came together in less than 30 minutes. The pineapple teriyaki glaze is a perfect addition to the cooked salmon and just bursts in your mouth.

Simply phenomenal.

Pineapple Teriyaki Glazed Salmon

Adapted from Sunny Side Up in San Diego
ZipList Add Recipe
{Printable Recipe}

Shrimp Korma with Basmati Rice

I have been a bad blogger lately and can't seem to get out of my holiday lazy slump. Don't get me wrong but I have been cooking and making simple meals ever since I entered the 2nd trimester of my pregnancy. Yet, I still can't get the energy to take a photograph because I'm too busy trying to enjoy the meal. But don't let this pregnant woman get "hangry" - that's a term that a friend of the family taught me over Thanksgiving. It's when you are so hungry that you are angry:  hungry + angry = "hangry."

Hangry. It's a perfect foodie phrase that perfectly describes me when you don't feed the pregnant woman. I don't get violent or kick down walls, it's that point where my stomach is growling for food. It tells me to "feed me." Yes, my stomach or my sweet baby tells me to feed it. I really try and listen to it most of the time and this was one meal that I was definitely in the mood for. Shrimp Korma is an easy Indian inspired meal to prepare. It can be made with any protein of your choice cooked with Indian spices and the luscious coconut milk and chicken broth. Serve it with basmati rice and extra vegetables on the side, and you will not get "hangry" after enjoying this meal.

Enjoy!

Shrimp Korma with Basmati Rice
Adapted from Prevention R.D.
Printable Recipe
Ingredients:
1 tablespoon unsalted butter
1 red bell pepper, chopped
1 large onion, chopped
1-inch piece fresh ginger, peeled and grated finely
3 garlic cloves, finely minced
2 teaspoon curry powder
2 teaspoon garam masala
1/2 teaspoon salt, divided
2 cups low sodium vegetable broth
1 cup light coconut milk
1 small tomato, diced
1 cup frozen green peas
1 pound large shrimp, peeled and deveined
1 cup basmati rice

Preparation:

Cook rice as desired or package directions. I melt 1 tablespoon of unsalted butter with 1 cup of basmati rice and add 2 cups of water and 1 teaspoon of salt is my go-to recipe. Cook for about 15 minutes.

In a large saucepan over medium heat, cook the flour, ginger and garlic until slightly fragrant. Add curry powder, garam masala and 1/4 teaspoon salt and cook for 30 seconds while stirring.

Add in the broth and bring to a boil. Stir in coconut milk and diced tomatoes, and reduce heat to a simmer for about 5 minutes. Add peas, shrimp and remaining salt. Cook for an additional 5 minutes or until the shrimp is slightly pink.

Spoon 2/3 cup rice into serving bowls. Top with 1 1/3 cup shrimp mixture.

Yield: 5 servings

Review: Simple and tasty shrimp curry at home! One of my favorite cuisines has been Indian food, and my pregnancy cravings love those curry and fragrant flavors. Cookie loves an array of flavors and this hit the "Indian" spot!

Fish Tacos

Guess what? It’s taco night at our house again, and this time I went the typical “SoCal” diet route. Fish tacos!

Tacos are a staple weekly dish in our house, but more importantly fish tacos are a staple in SoCal meal plans, too. Growing up in the San Diego area gave me a variety of choices for enjoying fish tacos – aside from the typical restaurants - Wahoo’s Fish Tacos, Rubio’s Fresh Mexican Grill and a couple local fish house & Mexican restaurants. There is something that I have always loved about the crispy beer batter fish paired with the ultimate creamy fixings, it’s always a sweet reminder of good ole’ San Diego, too.

I have had this recipe saved since the beginning of the year, and have been patiently waiting for my beloved mahi mahi or halibut to be freshly stocked. There might be a little debate about the best kind of fish tacos –fried or grilled. I like it both ways, but the healthier version is a little bit more appealing and easier on the hips. This was a great recipe because it’s a couple basic ingredients added to a marinade and pan-grilled quickly for a fast dinner at home. I’ll drink my extra calories instead and have my beer on the side for the ultimate SoCal meal!

Simple, easy, and delicious!

Fish Tacos
Adapted from Epicurious - Lourdes Castro
Printable Recipe
Ingredients:
½ red onion, thinly sliced
1 ½ cups red wine vinegar or white wine vinegar
¼ cup olive oil
1 ½ teaspoons ancho chile powder
1 ½ teaspoons dried oregano
½ teaspoon ground cumin
½ cup lightly packed fresh cilantro leaves, chopped, plus extra for garnish
1 jalapeno, stemmed and chopped
1 pound flaky white fish (mahi mahi, halibut or cod)
Kosher Salt
Fresh corn tortillas
Mexican crema
Pico De Gallo - or fresh tomato salsa
Limes, cut into quarters

Preparation:

In a small bowl, place the red onions in and cover with enough red wine vinegar to the top of the onions. Cover with saran wrap and set aside until ready to use. (let the onions pickle for at least 30 minutes).

In another small bowl, combine the spices - ancho chile powder, oregano, cumin, chopped cilantro, jalapeno. Stir in the olive oil and mix until combined. Place the fish in a shallow platter and pour the marinade evenly on both sides. Allow to marinade for at least 20 minutes.

Heat a large nonstick skillet over medium heat. Add the fish to the pan (no need for extra oil) and season the fish with salt. Cook the fish for at least 4 to 5 minutes, depending on the thickness of the fish, turn over and cook the other side for 3 to 4 minutes. Remove the pan from the heat and using a fork, carefully flake the fish in the pan, and mixing in the marinade with the flaked fish. (if fish is still not cooked all the way - heat the fish on stove top until fully cooked). Taste for seasonings. Set aside.

Warm the tortillas on stove top until they are soft and tender. (about 45 seconds on each side).

Assemble the taco, place a spoonful of the prepared fish in the center of the tortilla. Top with the pickled onions, pico de gallo and a drizzle of Mexican crema. Garnish with a wedge of lime and chopped cilantro.

 

Review: Hands down the best fish tacos that we have had, and honestly I might have to go back to grocery store to pick up more fish. I loved the tanginess of the pickled onions combined with the spicy marinated mahi mahi and the creaminess of the crema was absolutely delicious. Definitely a nom-alicious meal. This is a new dinner favorite and will be made over and over again in our kitchen.

Ceviche Tostadas

While the hubs and I were doing our grocery shopping at Costco this past weekend, we finally came across some fresh halibut. SCORE! We have been keeping a watchful eye for it because we have been wanting to make ceviche. It’s one dish that my husband will eat by the buckets full if he had a choice and luckily we had plenty of limes from our garden to use for the dish as well. It’s like a “cooking” sign when you have x amount of ingredients to use for prepping a dish, and you are only missing one item. It’s like hitting the jackpot!!!

One of my favorite meals to prepare are non-cooking ones because it’s something simple to put together. Less mess in the kitchen to clean right? Eric and I worked together to make this dish happen because it was inspired by the countless visits we had to our favorite little Mexican restaurant. Everytime we ordered their ceviche, it tasted so delicious and light but it was quite a distance to visit this restaurant, too. We had asked the owners what kind of fish they use and they told us that halibut is the key ingredient, it's the mildest fish to use for ceviche.

Originally, Eric wanted to cut the fish but I went ahead and took the job away from him. The fish was fresh, but I think the warm weather we were experiencing had a slight affect on the wonderful kitchen aromas. Regardless, this was a fantastic no-cook dish. I really loved the bursts of citrus flavors combined with the fresh halibut, it practically melts in your mouth. You must add the buttery hass avocados for the full yummy experience.
Enjoy!

Ceviche Tostadas   
Original EK recipe
Printable Recipe
Ingredients:1 ½ to 2 pounds fresh halibut, cut into small pieces
1 cup fresh cilantro (or more as needed), chopped finely
½ cup white onions, diced finely
1 ½ cup roma tomatoes, diced
½ cup lime juice, (about 5 limes)  or more to taste
Kosher salt, as needed
avocado slices
1 to 2 limes, cut into wedges
Tostadas (we love this natural baked version)

Preparation:
In a large bowl, add together the halibut, cilantro, onions, tomatoes, lime juice and salt. Toss together to combine. The lime juice will “cook” the halibut and will lighten in color. We used about 1 to 2 teaspoons of salt, it should help counter the fishy taste and take away the tartness from the lime. Taste for seasonings.



Refrigerate for at least 4 to 6 hours.

Spoon a tablespoon on top of tostada, garnish with avocado slices and a wedge of lime.

Enjoy!

Yield: 12 to 16 servings (2 tostadas)
Nutritional Factor: Calories: 147; Sugar: 2; Carbs: 12; Fiber: 2

Review: Delicious, and I’m sad to report that we went through this in less than 2 days. My husband had at least 5 tostadas by himself, and I may have had three. The baked tostadas that we had were perfect for the ceviche and calorie friendly. If you want to avoid the tostadas, you could enjoy these on top of sliced cucmbers, too. I would love to make this dish on a weekly basis but I hate the prep work of being a fishmonger. Fishy, but yummy.

Easy Sole Meuniere

Can you tell that I've been on an Ina Garten cooking kick lately? Her show, Barefoot Contessa, on the Foodnetwork is permanently saved on my DVR. I've watched every one of them once or twice or more....Out of all the chefs seen on Foodnetwork, I relate the most to Ina Garten. Her approach to food has alot of classic & modern dishes that are very down-to-earth, elegant and always a crowd pleaser - which is everything that I love in cooking and entertaining. This episode from Easy French had me drooling and dreaming of these dishes, and I was super excited to prepare our Parisian adventure at home!


Easy Sole Meuniere
Adapted from Ina Garten
Ingredients:
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Preparation:
1. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.
2. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
3. Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. (It's a tricky flip, so make sure to grab the entire fish or it will break)While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Review: I loved this recipe because it was so simple and delicious. The sole just melts in your mouth from the butter and the tartness of the lemon is not overwhelming. I hate when you only taste the lemon and nothing else, but try to use meyer lemons if you can. Also, I was kinda leery about serving my non-eating fish husband this meal, but he was a trooper and ate it. Well, he ate one fillet. He's still not a fish eater, but he still enjoyed it. It's a rich, balanced and healthy meal, it was as if I was dining in a little cafe in Paris!